Chicken, skin (drumsticks and thighs), 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 | 0.0 MG | 2% | |
| Niacin | 2.6 MG | 16% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.1 MG | 7% | |
| Folate, total | 2 UG | 1% | |
| Choline, total | 28.3 MG | 5% | |
| Vitamin B-12 | 0.7 UG | 27% | |
| Vitamin A, RAE | 59 UG | 7% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0.2 UG | 1% | |
| Vitamin K (phylloquinone) | 0.4 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 0.4 MG | 2% | |
| Magnesium, Mg | 8 MG | 2% | |
| Phosphorus, P | 95 MG | 8% | |
| Potassium, K | 119 MG | 3% | |
| Sodium, Na | 51 MG | 2% | |
| Zinc, Zn | 0.7 MG | 6% | |
| Copper, Cu | 0.0 MG | 4% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 10.1 UG | 18% |
Nutrition Highlights
- Good source of Vitamin B-12 (27% DV).
About Chicken, skin (drumsticks and thighs), raw
This poultry cut is known for its rich, savory flavor and tender texture, making it a favorite in many cuisines. It consists of the lower portion of the leg and the upper thigh, often cooked together with the skin intact. The skin, while adding significant flavor and moisture, also contributes to the high fat content, making this cut particularly calorie-dense compared to skinless options. Despite the fat, it still provides a moderate amount of protein, which is essential for muscle maintenance and overall body function.
In the kitchen, this cut is versatile and shines in a variety of preparations. It's commonly roasted, grilled, or braised, with the skin crisping up beautifully to create a satisfying contrast to the juicy meat underneath. It's also a popular choice for stews, soups, and slow-cooked dishes, where the fat renders out and enriches the cooking liquid. For those mindful of fat intake, removing the skin before cooking can significantly reduce calories while still preserving the meat's natural flavor. Whether enjoyed as a hearty main dish or incorporated into global recipes, this cut offers both indulgence and nourishment, depending on how it's prepared.
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