Chicken, Broilers Or Fryers, Light Meat, Meat And Skin, Cooked, Fried, Batter

Serving Size 1 unit (yield from 1 lb ready-to-cook chicken)

Nutritional Value and Analysis

Chicken, Broilers Or Fryers, Light Meat, Meat And Skin, Cooked, Fried, Batter with a serving size of 1 unit (yield from 1 lb ready-to-cook chicken) has a total of 313.01 calories with 17.45 grams of fat. The serving size is equivalent to 113 grams of food and contains 157.05 calories from fat. This item is classified as poultry products foods.

This food is a good source of protein, selenium, niacin, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in cholesterol. Chicken, Broilers Or Fryers, Light Meat, Meat And Skin, Cooked, Fried, Batter is a high fat food because 50.17% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.

Protein 52% of DV

A serving of 113 grams of chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter has 52% of the recommended daily needs of protein.

Selenium 56% of DV

A serving of 113 grams of chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter has 56% of the recommended daily needs of selenium.

Niacin 65% of DV

A serving of 113 grams of chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter has 65% of the recommended daily needs of niacin.

Tryptophan 91% of DV

A serving of 113 grams of chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter has 91% of the recommended daily needs of tryptophan.

Threonine 84% of DV

A serving of 113 grams of chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter has 84% of the recommended daily needs of threonine.

Isoleucine 106% of DV

A serving of 113 grams of chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter has 106% of the recommended daily needs of isoleucine.

Leucine 70% of DV

A serving of 113 grams of chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter has 70% of the recommended daily needs of leucine.

Lysine 84% of DV

A serving of 113 grams of chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter has 84% of the recommended daily needs of lysine.

Methionine 56% of DV

A serving of 113 grams of chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter has 56% of the recommended daily needs of methionine.

Phenylalanine 49% of DV

A serving of 113 grams of chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter has 49% of the recommended daily needs of phenylalanine.

Tyrosine 36% of DV

A serving of 113 grams of chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter has 36% of the recommended daily needs of tyrosine.

Valine 83% of DV

A serving of 113 grams of chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter has 83% of the recommended daily needs of valine.

Histidine 85% of DV

A serving of 113 grams of chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter has 85% of the recommended daily needs of histidine.

Cholesterol 32% of DV

A serving of 113 grams of chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter has 32% of the recommended daily intake of cholesterol.

Nutrition Facts

Serving Size 1 unit (yield from 1 lb ready-to-cook chicken) (113 g)

Amount Per Serving
Calories 313.01 Calories from Fat 157
% Daily Value*
Total Fat 17.5g 27%
Saturated Fat 4.7g 23%
Trans Fat 0g
Cholesterol 94.9mg 32%
Sodium 324.3mg 14%
Total Carbohydrate 10.7g 4%
Dietary Fiber 0g 0%
Sugars 0g
Protein 27g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet.

Vitamins

NutrientAmountDV %
Vitamin A89.27 IU2%
Vitamin A, RAE27.12 µg3%
Vitamin B-120.32 µg13%
Vitamin B-60.44 mg26%
Vitamin C0 mg0%

Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.

Carbohydrates

NutrientAmountDV %
Carbohydrate10.74 g4%

Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.

Fats & Fatty Acids

NutrientAmountDV %
Fat17.45 g27%
Saturated Fats4.66 g23%
→ Capric Acid0 g-
→ Lauric Acid0.01 g-
→ Myristic Acid0.1 g-
→ Palmitic Acid3.12 g-
→ Stearic Acid1.36 g-
Monounsaturated Fats7.2 g-
→ Palmitoleic Acid0.51 g-
→ Oleic Acid 6.54 g-
→ Gadoleic Acid0.1 g-
→ Erucic Acid0 g-
Polyunsaturated Fats4.07 g-
→ Linolenic Acid (18:2)3.66 g-
→ Linolenic Acid (18:3)0.2 g-
→ Arachidonic Acid0.08 g-
→ Eicosapentaenoic Acid (EPA)0.01 g-
→ Docosapentaenoic Acid (DPA)0.01 g-
→ Docosahexaenoic Acid (DHA) 0.02 g-

Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.

Proteins & Amino Acids

NutrientAmountDV %
Protein26.61 g52%
→ Alanine1.51 g-
→ Arginine1.63 g-
→ Aspartic acid2.31 g-
→ Cystine0.37 g-
→ Glutamic acid4.24 g-
→ Glycine1.66 g-
→ Histidine0.77 g85%
→ Isoleucine1.32 g106%
→ Leucine1.95 g70%
→ Lysine2.08 g84%
→ Methionine0.7 g56%
→ Phenylalanine1.06 g49%
→ Proline1.4 g-
→ Serine0.98 g-
→ Threonine1.09 g84%
→ Tryptophan0.3 g91%
→ Tyrosine0.86 g36%
→ Valine1.3 g83%

Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.

Minerals

NutrientAmountDV %
Calcium22.6 mg2%
Copper0.07 mg8%
Iron1.42 mg8%
Magnesium24.86 mg6%
Manganese0.06 mg3%
Phosphorus189.84 mg15%
Potassium209.05 mg4%
Selenium30.74 µg56%
Sodium324.31 mg14%
Zinc1.2 mg11%

Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.

Sterols

NutrientAmountDV %
Cholesterol94.92 mg32%

Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.

Miscellaneous

NutrientAmountDV %
Ash1.46 g-
Water56.76 g-

Calories Burn off Time

How long would it take to burn off Chicken, Broilers Or Fryers, Light Meat, Meat And Skin, Cooked, Fried, Batter with 313.01calories? A brisk walk for 68 minutes, jogging for 32 minutes, or hiking for 52 minutes will help your burn off the calories in chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less65 minutes
Dancing57 minutes
Golfing57 minutes
Hiking52 minutes
Light Gardening57 minutes
Stretching104 minutes
Walking - 3.5 mph68 minutes
Weight Training - light workout87 minutes
Aerobics39 minutes
Basketball43 minutes
Bicycling - 10 mph or more32 minutes
Running - 5 mph32 minutes
Swimming37 minutes
Walking - 4.5 mph41 minutes
Weight Training - vigorous workout43 minutes
Footnotes

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium