Chicken, broilers or fryers, skin only, cooked, stewed
* 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 | 3% | |
| Riboflavin | 0.1 MG | 7% | |
| Niacin | 3.8 MG | 23% | |
| Pantothenic acid | 0.4 MG | 8% | |
| Vitamin B-6 | 0.1 MG | 3% | |
| Folate, total | 2 UG | 1% | |
| Vitamin B-12 | 0.1 UG | 5% | |
| Vitamin D (D2 + D3) | 0.2 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 12 MG | 1% | |
| Iron, Fe | 1.1 MG | 6% | |
| Magnesium, Mg | 13 MG | 3% | |
| Phosphorus, P | 99 MG | 8% | |
| Potassium, K | 117 MG | 2% | |
| Sodium, Na | 56 MG | 2% | |
| Zinc, Zn | 1.0 MG | 9% | |
| Copper, Cu | 0.0 MG | 5% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 14.4 UG | 26% |
Nutrition Highlights
- Good source of protein with 15.2g per 100g.
- Good source of Selenium, Se (26% DV).
- Good source of Niacin (23% DV).
About Chicken, broilers or fryers, skin only, cooked, stewed
This food is the skin from chicken broilers or fryers, cooked by stewing. It is a rich source of protein, providing 15.2 grams per 100 gram serving. However, it is also very high in fat, with 33 grams per 100g, including a significant amount of saturated fat. Chicken skin contains no carbohydrates or fiber.
Due to its high fat content, this food is very calorie-dense, with 363 calories per 100 grams. While it does provide protein, the high saturated fat content means it should be consumed in moderation, especially for those watching their fat or calorie intake. The skin is a concentrated source of flavor and can add richness to dishes.
Chicken skin is often used to add flavor and moisture when cooking whole chickens or chicken pieces. It can be left on the bird during roasting or braising. Some recipes call for removing the skin to reduce fat, while others use it to make flavorful stocks and broths. Chicken skin can also be fried until crisp to make a crunchy garnish or snack, though this further increases the fat and calorie content.
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