Chicken, feet, boiled
* 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 | 5% | |
| Riboflavin | 0.2 MG | 15% | |
| Niacin | 0.4 MG | 3% | |
| Vitamin B-6 | 0.0 MG | 1% | |
| Folate, total | 86 UG | 22% | |
| Choline, total | 13.3 MG | 2% | |
| Vitamin B-12 | 0.5 UG | 20% | |
| Vitamin A, RAE | 30 UG | 3% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0.2 UG | 1% | |
| Vitamin K (phylloquinone) | 0.2 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 88 MG | 7% | |
| Iron, Fe | 0.9 MG | 5% | |
| Magnesium, Mg | 5 MG | 1% | |
| Phosphorus, P | 83 MG | 7% | |
| Potassium, K | 31 MG | 1% | |
| Sodium, Na | 67 MG | 3% | |
| Zinc, Zn | 0.7 MG | 6% | |
| Copper, Cu | 0.1 MG | 11% | |
| Selenium, Se | 3.6 UG | 7% |
Nutrition Highlights
- Good source of protein with 19.4g per 100g.
- Good source of Folate, total (22% DV).
- Good source of Vitamin B-12 (20% DV).
About Chicken, feet, boiled
These often-overlooked parts of poultry are surprisingly rich in collagen, gelatin, and trace minerals, making them a valued ingredient in traditional cuisines worldwide. When simmered for extended periods, they release a thick, nutrient-dense broth that's prized for its potential benefits to joint health, skin elasticity, and gut support. Despite their modest calorie count, they deliver a solid protein punch, along with small amounts of fat that contribute to their rich mouthfeel. While they lack fiber and contain minimal carbohydrates, their mineral content—including calcium, magnesium, and phosphorus—can support bone health when consumed regularly.
In the kitchen, they're most commonly used to create deeply flavorful stocks, broths, and soups, where their natural gelatin gives body and a silky texture to the liquid. They're also a key component in dishes like dim sum's chicken feet or Filipino adobo, where they're marinated and slow-cooked until tender. For those seeking to reduce waste or explore nose-to-tail eating, they offer a sustainable way to extract maximum nutrition from the whole bird. Just be mindful that, like other animal parts, they should be sourced from reputable suppliers and cooked thoroughly to ensure safety.
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