Chicken, stewing, dark meat, meat 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 | 4.6 MG | 5% | |
| Thiamin | 0.2 MG | 14% | |
| Riboflavin | 0.3 MG | 21% | |
| Niacin | 5.4 MG | 34% | |
| Pantothenic acid | 1.3 MG | 25% | |
| Vitamin B-6 | 0.3 MG | 20% | |
| Folate, total | 10 UG | 3% | |
| Vitamin B-12 | 0.4 UG | 15% | |
| Vitamin A, RAE | 41 UG | 5% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 2% | |
| Vitamin K (phylloquinone) | 2.4 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 1.2 MG | 7% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 190 MG | 15% | |
| Potassium, K | 242 MG | 5% | |
| Sodium, Na | 101 MG | 4% | |
| Zinc, Zn | 2.1 MG | 19% | |
| Copper, Cu | 0.1 MG | 12% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 13.5 UG | 25% |
Nutrition Highlights
- Good source of protein with 19.7g per 100g.
- Good source of Selenium, Se (25% DV).
- Good source of Riboflavin (21% DV).
- Good source of Niacin (34% DV).
- Good source of Pantothenic acid (25% DV).
- Good source of Vitamin B-6 (20% DV).
About Chicken, stewing, dark meat, meat only, raw
This cut of poultry comes from the leg and thigh areas, offering a richer flavor and darker color compared to white meat. It's naturally high in protein, providing nearly 20 grams per 100 grams, making it a solid choice for muscle maintenance and repair. The fat content is moderate at about 8 grams, most of which is found in the skin and connective tissue, though even without the skin, it remains slightly higher in fat than breast meat. It contains no carbohydrates or fiber, making it suitable for low-carb and ketogenic eating patterns. Because it comes from more active muscle groups, it's denser and benefits from slow, moist cooking methods that break down connective tissue for tenderness.
This type of poultry is ideal for slow-cooked dishes like stews, braises, and soups, where long cooking times allow the meat to become tender and flavorful. It's often paired with hearty vegetables, herbs, and broths, absorbing seasonings well and contributing depth to the dish. While it's slightly higher in calories and fat than leaner cuts, its nutrient density and rich taste make it a satisfying option for those looking to balance flavor with nutrition. Removing the skin before cooking can further reduce fat content without sacrificing too much on taste, especially when slow-cooked with moisture-rich ingredients.
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