Chicken, broilers or fryers, neck, meat and skin, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.0 MG | 4% | |
| Riboflavin | 0.2 MG | 15% | |
| Niacin | 3.6 MG | 23% | |
| Pantothenic acid | 0.9 MG | 17% | |
| Vitamin B-6 | 0.2 MG | 10% | |
| Folate, total | 5 UG | 1% | |
| Vitamin B-12 | 0.3 UG | 11% | |
| Vitamin A, RAE | 65 UG | 7% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 18 MG | 1% | |
| Iron, Fe | 1.9 MG | 11% | |
| Magnesium, Mg | 13 MG | 3% | |
| Phosphorus, P | 112 MG | 9% | |
| Potassium, K | 137 MG | 3% | |
| Sodium, Na | 64 MG | 3% | |
| Zinc, Zn | 1.9 MG | 17% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 12 UG | 22% |
Nutrition Highlights
- Good source of protein with 14.1g per 100g.
- Good source of Selenium, Se (22% DV).
- Good source of Niacin (23% DV).
About Chicken, broilers or fryers, neck, meat and skin, raw
This cut of poultry is rich in protein, offering 14.1 grams per 100 grams, which supports muscle maintenance and repair. It also contains a significant amount of fat—26.2 grams—largely from the skin, making it a higher-calorie option at 297 calories per 100 grams. With zero carbohydrates and no fiber, it fits into low-carb and ketogenic eating patterns but may not be ideal for those seeking lean protein sources. It also provides small amounts of essential nutrients like iron, zinc, and B vitamins, particularly B12 and niacin, which play roles in energy metabolism and red blood cell formation.
In the kitchen, this part of the bird is often used to add depth and richness to broths, stocks, and soups, thanks to its combination of meat and skin. It can also be slow-cooked or braised to tenderize the connective tissue, resulting in a flavorful, succulent dish. While not typically grilled or roasted whole due to its bony structure, it can be simmered and then shredded for use in stews, casseroles, or as a base for gravies. Its bold flavor and fatty content make it a popular choice in traditional and comfort-style recipes, especially in cuisines that value hearty, slow-cooked meals.
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