Chicken, broilers or fryers, neck, meat only, cooked, fried
* 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 | 0.1 MG | 6% | |
| Riboflavin | 0.3 MG | 24% | |
| Niacin | 5.0 MG | 31% | |
| Pantothenic acid | 1.2 MG | 23% | |
| Vitamin B-6 | 0.4 MG | 21% | |
| Folate, total | 8 UG | 2% | |
| Vitamin B-12 | 0.3 UG | 13% | |
| Vitamin A, RAE | 49 UG | 5% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 41 MG | 3% | |
| Iron, Fe | 3.0 MG | 17% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 135 MG | 11% | |
| Potassium, K | 213 MG | 5% | |
| Sodium, Na | 99 MG | 4% | |
| Zinc, Zn | 4.2 MG | 39% | |
| Copper, Cu | 0.2 MG | 18% | |
| Manganese, Mn | 0.1 MG | 2% | |
| Selenium, Se | 20.5 UG | 37% |
Nutrition Highlights
- Excellent source of protein with 26.9g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (39% DV).
- Good source of Selenium, Se (37% DV).
- Good source of Riboflavin (24% DV).
- Good source of Niacin (31% DV).
- Good source of Pantothenic acid (23% DV).
About Chicken, broilers or fryers, neck, meat only, cooked, fried
This poultry cut comes from the neck of young chickens and is typically sold with skin removed and meat separated for cooking. When prepared by frying, it develops a rich flavor and tender texture that many find appealing. The cooking process concentrates its nutritional profile, making it a concentrated source of several key nutrients.
As a protein-rich food, it provides nearly 27 grams of complete protein per 100-gram serving, making it valuable for muscle maintenance and repair. The fat content sits at about 12 grams per serving, with a mix of saturated and unsaturated fats. Notably low in carbohydrates and containing no fiber, it fits well into low-carb eating patterns. The protein quality is high, containing all essential amino acids needed by the body.
In culinary applications, this cut works well in various dishes where its rich flavor can shine. It's commonly used in soups and stews, where slow cooking helps extract maximum flavor. Some cuisines feature it in stir-fries or braised dishes, while others use it as a base for stocks and broths. Due to its higher fat content compared to breast meat, it adds richness to dishes and can help with satiety when included in meals.
Compare Chicken, broilers or fryers, neck, meat only, cooked, fried
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