Chicken, broilers or fryers, skin only, 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 | 3% | |
| Riboflavin | 0.1 MG | 5% | |
| Niacin | 4.0 MG | 25% | |
| Pantothenic acid | 0.7 MG | 14% | |
| Vitamin B-6 | 0.1 MG | 5% | |
| Folate, total | 3 UG | 1% | |
| Vitamin B-12 | 0.2 UG | 10% | |
| Vitamin A, RAE | 76 UG | 8% | |
| Vitamin E (alpha-tocopherol) | 0 MG | 0% | |
| Vitamin D (D2 + D3) | 0.6 UG | 3% | |
| Vitamin K (phylloquinone) | 2.9 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 11 MG | 1% | |
| Iron, Fe | 1.1 MG | 6% | |
| Magnesium, Mg | 13 MG | 3% | |
| Phosphorus, P | 100 MG | 8% | |
| Potassium, K | 103 MG | 2% | |
| Sodium, Na | 63 MG | 3% | |
| Zinc, Zn | 0.9 MG | 8% | |
| Copper, Cu | 0.0 MG | 5% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 12.3 UG | 22% |
Nutrition Highlights
- Good source of protein with 13.3g per 100g.
- Good source of Selenium, Se (22% DV).
- Good source of Niacin (25% DV).
About Chicken, broilers or fryers, skin only, raw
When it comes to poultry, the skin is often where much of the flavor and texture reside, though it also carries the highest fat content. This part of the bird is especially rich in calories and fat, making it a concentrated source of energy. While it does contain some protein, it lacks carbohydrates and fiber, so it's not a source of those nutrients. The fat found here is primarily saturated, which means it should be consumed in moderation, especially for those monitoring cholesterol or heart health. However, it also provides small amounts of certain vitamins and minerals, such as vitamin A and iron, which can contribute to overall nutrient intake when eaten as part of a balanced diet.
In the kitchen, this ingredient is prized for its ability to add moisture and flavor to dishes. Many cooks leave it on during roasting or grilling to help keep the meat juicy, then remove it before serving if desired. It can also be used to render fat for cooking, or crisped up separately for a crunchy garnish. Because of its high fat content, it's best enjoyed occasionally rather than as a daily staple, particularly for those aiming to reduce saturated fat intake. When incorporated mindfully, it can enhance both the taste and texture of meals without overshadowing the nutritional benefits of the leaner parts of the bird.
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