Chicken, Stewing, Giblets, Cooked, Simmered

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

Nutritional Value and Analysis

Chicken, Stewing, Giblets, Cooked, Simmered with a serving size of 1 unit (yield from 1 lb ready-to-cook chicken) has a total of 32.98 calories with 1.58 grams of fat. The serving size is equivalent to 17 grams of food and contains 14.22 calories from fat. This item is classified as poultry products foods.

This food is a good source of vitamin a, vitamin a, rae and vitamin b-12 . Chicken, Stewing, Giblets, Cooked, Simmered is a low fat food because it contains less than 3 grams of fat per serving.

Vitamin A 32% of DV

A serving of 17 grams of chicken, stewing, giblets, cooked, simmered has 32% of the recommended daily needs of vitamin a.

Vitamin A, RAE 54% of DV

A serving of 17 grams of chicken, stewing, giblets, cooked, simmered has 54% of the recommended daily needs of vitamin a, rae.

Vitamin B-12 67% of DV

A serving of 17 grams of chicken, stewing, giblets, cooked, simmered has 67% of the recommended daily needs of vitamin b-12.

Nutrition Facts

Serving Size 1 unit (yield from 1 lb ready-to-cook chicken) (17 g)

Amount Per Serving
Calories 32.98 Calories from Fat 14
% Daily Value*
Total Fat 1.6g 2%
Saturated Fat 0.5g 2%
Trans Fat 0g
Cholesterol 60.4mg 20%
Sodium 9.5mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 4g
Vitamin A 32% Vitamin C 2%
Calcium 0% Iron 6%

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


NutrientAmountDV %
Vitamin A1621.12 IU32%
Vitamin A, RAE486.88 µg54%
Vitamin B-121.61 µg67%
Vitamin B-60.07 mg4%
Vitamin C0.94 mg2%

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.


NutrientAmountDV %
Carbohydrate0.02 g0%
Fiber0 g0%

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 %
Fat1.58 g2%
Saturated Fats0.45 g2%
→ Capric Acid0 g-
→ Lauric Acid0 g-
→ Myristic Acid0.01 g-
→ Palmitic Acid0.29 g-
→ Stearic Acid0.13 g-
Monounsaturated Fats0.5 g-
→ Palmitoleic Acid0.05 g-
→ Oleic Acid 0.45 g-
→ Gadoleic Acid0 g-
→ Erucic Acid0 g-
Polyunsaturated Fats0.32 g-
→ Linolenic Acid (18:2)0.24 g-
→ Linolenic Acid (18:3)0.01 g-
→ Arachidonic Acid0.06 g-
→ Eicosapentaenoic Acid (EPA)0 g-
→ Docosapentaenoic Acid (DPA)0 g-
→ Docosahexaenoic Acid (DHA) 0 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 %
Protein4.37 g9%
→ Alanine0.21 g-
→ Arginine0.29 g-
→ Aspartic acid0.41 g-
→ Cystine0.06 g-
→ Glutamic acid0.67 g-
→ Glycine0.24 g-
→ Histidine0.1 g11%
→ Isoleucine0.22 g18%
→ Leucine0.35 g13%
→ Lysine0.32 g13%
→ Methionine0.11 g9%
→ Phenylalanine0.2 g9%
→ Proline0.22 g-
→ Serine0.19 g-
→ Threonine0.2 g15%
→ Tryptophan0.05 g15%
→ Tyrosine0.14 g6%
→ Valine0.23 g15%

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.


NutrientAmountDV %
Calcium2.21 mg0%
Copper0.05 mg6%
Iron1.09 mg6%
Magnesium3.4 mg1%
Manganese0.03 mg1%
Phosphorus37.91 mg3%
Potassium26.18 mg1%
Selenium15.37 µg28%
Sodium9.52 mg0%
Zinc0.73 mg7%

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.


NutrientAmountDV %
Cholesterol60.35 mg20%

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.


NutrientAmountDV %
Ash0.15 g-
Water10.88 g-

Calories Burn off Time

How long would it take to burn off Chicken, Stewing, Giblets, Cooked, Simmered with 32.98calories? A brisk walk for 7 minutes, jogging for 3 minutes, or hiking for 6 minutes will help your burn off the calories in chicken, stewing, giblets, cooked, simmered.

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 less7 minutes
Dancing6 minutes
Golfing6 minutes
Hiking6 minutes
Light Gardening6 minutes
Stretching11 minutes
Walking - 3.5 mph7 minutes
Weight Training - light workout9 minutes
Aerobics4 minutes
Basketball5 minutes
Bicycling - 10 mph or more3 minutes
Running - 5 mph3 minutes
Swimming4 minutes
Walking - 4.5 mph4 minutes
Weight Training - vigorous workout5 minutes

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