Chicken, Roasting, Meat And Skin And Giblets And Neck, Cooked, Roasted
Serving Size 1 unit (yield from 1 lb ready-to-cook chicken)
Nutritional Value and Analysis
Chicken, Roasting, Meat And Skin And Giblets And Neck, Cooked, Roasted with a serving size of 1 unit (yield from 1 lb ready-to-cook chicken) has a total of 517 calories with 30.71 grams of fat. The serving size is equivalent to 235 grams of food and contains 276.39 calories from fat. This item is classified as poultry products foods.
This food is a good source of protein, phosphorus, zinc, selenium, vitamin a, rae, riboflavin, niacin, pantothenic acid, vitamin b-6, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in fat, cholesterol and saturated fats. Chicken, Roasting, Meat And Skin And Giblets And Neck, Cooked, Roasted is a high fat food because 53.46% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 110% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 110% of the recommended daily needs of protein.
Fat 47% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 47% of the recommended daily intake of fat.
Phosphorus 34% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 34% of the recommended daily needs of phosphorus.
Zinc 37% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 37% of the recommended daily needs of zinc.
Selenium 67% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 67% of the recommended daily needs of selenium.
Vitamin A, RAE 47% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 47% of the recommended daily needs of vitamin a, rae.
Riboflavin 34% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 34% of the recommended daily needs of riboflavin.
Niacin 103% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 103% of the recommended daily needs of niacin.
Pantothenic Acid 47% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 47% of the recommended daily needs of pantothenic acid.
Vitamin B-6 47% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 47% of the recommended daily needs of vitamin b-6.
Vitamin B-12 76% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 76% of the recommended daily needs of vitamin b-12.
Tryptophan 188% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 188% of the recommended daily needs of tryptophan.
Threonine 180% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 180% of the recommended daily needs of threonine.
Isoleucine 225% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 225% of the recommended daily needs of isoleucine.
Leucine 146% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 146% of the recommended daily needs of leucine.
Lysine 183% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 183% of the recommended daily needs of lysine.
Methionine 120% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 120% of the recommended daily needs of methionine.
Phenylalanine 102% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 102% of the recommended daily needs of phenylalanine.
Tyrosine 75% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 75% of the recommended daily needs of tyrosine.
Valine 176% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 176% of the recommended daily needs of valine.
Histidine 178% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 178% of the recommended daily needs of histidine.
Cholesterol 74% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 74% of the recommended daily intake of cholesterol.
Saturated Fats 43% of DV
A serving of 235 grams of chicken, roasting, meat and skin and giblets and neck, cooked, roasted has 43% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 unit (yield from 1 lb ready-to-cook chicken) (235 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 517 | Calories from Fat 276 | |
| % Daily Value* | ||
| Total Fat 30.7g | 47% | |
| Saturated Fat 8.6g | 43% | |
| Trans Fat 0g | ||
| Cholesterol 220.9mg | 74% | |
| Sodium 166.9mg | 7% | |
| Total Carbohydrate 0.1g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 56g | ||
| Vitamin A 28% | Vitamin C 2% |
| Calcium 2% | Iron 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 1402.95 IU | 28% | |
| → Vitamin A, RAE | 420.65 µg | 47% | |
| Vitamin B-12 | 1.83 µg | 76% | |
| Vitamin B-6 | 0.8 mg | 47% | |
| Vitamin C | 0.94 mg | 2% |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Carbohydrate | 0.12 g | 0% | |
| Fiber | 0 g | 0% |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Fat | 30.71 g | 47% | |
| Saturated Fats | 8.6 g | 43% | |
| → Capric Acid | 0 g | - | |
| → Lauric Acid | 0.05 g | - | |
| → Myristic Acid | 0.24 g | - | |
| → Palmitic Acid | 6.3 g | - | |
| → Stearic Acid | 1.74 g | - | |
| Monounsaturated Fats | 12.27 g | - | |
| → Palmitoleic Acid | 1.69 g | - | |
| → Oleic Acid | 10.11 g | - | |
| → Gadoleic Acid | 0.31 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 6.7 g | - | |
| → Linolenic Acid (18:2) | 5.83 g | - | |
| → Linolenic Acid (18:3) | 0.26 g | - | |
| → Arachidonic Acid | 0.28 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0.02 g | - | |
| → Docosapentaenoic Acid (DPA) | 0.05 g | - | |
| → Docosahexaenoic Acid (DHA) | 0.07 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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Protein | 56.31 g | 110% | |
| → Alanine | 3.27 g | - | |
| → Arginine | 3.56 g | - | |
| → Aspartic acid | 5.04 g | - | |
| → Cystine | 0.75 g | - | |
| → Glutamic acid | 8.24 g | - | |
| → Glycine | 3.71 g | - | |
| → Histidine | 1.62 g | 178% | |
| → Isoleucine | 2.79 g | 225% | |
| → Leucine | 4.1 g | 146% | |
| → Lysine | 4.52 g | 183% | |
| → Methionine | 1.49 g | 120% | |
| → Phenylalanine | 2.2 g | 102% | |
| → Proline | 2.79 g | - | |
| → Serine | 2.03 g | - | |
| → Threonine | 2.34 g | 180% | |
| → Tryptophan | 0.62 g | 188% | |
| → Tyrosine | 1.8 g | 75% | |
| → Valine | 2.74 g | 176% |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Calcium | 30.55 mg | 2% | |
| Copper | 0.17 mg | 19% | |
| Iron | 3.78 mg | 21% | |
| Magnesium | 47 mg | 11% | |
| Manganese | 0.06 mg | 3% | |
| Phosphorus | 420.65 mg | 34% | |
| Potassium | 479.4 mg | 10% | |
| Selenium | 36.9 µg | 67% | |
| Sodium | 166.85 mg | 7% | |
| Zinc | 4.02 mg | 37% |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Cholesterol | 220.9 mg | 74% |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Ash | 2 g | - | |
| Water | 146.52 g | - |
Calories Burn off Time
How long would it take to burn off Chicken, Roasting, Meat And Skin And Giblets And Neck, Cooked, Roasted with 517calories? A brisk walk for 112 minutes, jogging for 53 minutes, or hiking for 86 minutes will help your burn off the calories in chicken, roasting, meat and skin and giblets and neck, cooked, roasted.
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 Activity | Burn Off Time |
|---|---|
| Bicycling - 10 mph or less | 108 minutes |
| Dancing | 94 minutes |
| Golfing | 94 minutes |
| Hiking | 86 minutes |
| Light Gardening | 94 minutes |
| Stretching | 172 minutes |
| Walking - 3.5 mph | 112 minutes |
| Weight Training - light workout | 144 minutes |
| Aerobics | 65 minutes |
| Basketball | 71 minutes |
| Bicycling - 10 mph or more | 53 minutes |
| Running - 5 mph | 53 minutes |
| Swimming | 61 minutes |
| Walking - 4.5 mph | 68 minutes |
| Weight Training - vigorous workout | 71 minutes |
Similar Food Items to Chicken, Roasting, Meat And Skin And Giblets And Neck, Cooked, Roasted
| Name | Calories | Total Fat | Proteins | Carbohydrates |
|---|---|---|---|---|
| Canada Goose, Breast Meat, Skinless, Raw | 133 | 4.02g | 24.31g | 0g |
| Chicken, Roasting, Dark Meat, Meat Only, Raw | 113 | 3.61g | 18.74g | 0g |
| Chicken, Roasting, Giblets, Cooked, Simmered | 165 | 5.22g | 26.77g | 0.86g |
| Chicken, Roasting, Giblets, Raw | 127 | 5.04g | 18.14g | 1.14g |
| Chicken, Roasting, Light Meat, Meat Only, Cooked, Roasted | 153 | 4.07g | 27.13g | 0g |
| Chicken, Roasting, Light Meat, Meat Only, Raw | 109 | 1.63g | 22.2g | 0g |
| Chicken, Roasting, Meat And Skin, Cooked, Roasted | 223 | 13.39g | 23.97g | 0g |
| Chicken, Roasting, Meat Only, Cooked, Roasted | 167 | 6.63g | 25.01g | 0g |
| Chicken, Roasting, Meat Only, Raw | 111 | 2.7g | 20.33g | 0g |
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