DataOfWorld

Nutrition reference

Chicken, Broilers Or Fryers, Neck, Meat And Skin, Cooked, Fried, Flour

Chicken, Broilers Or Fryers, Neck, Meat And Skin, Cooked, Fried, Flour is published in Poultry Products as SR Legacy data. Nutrient values in this profile use a 100 g comparison basis; the displayed energy value is 332 kcal per 100 g. USDA also provides 2 household portion references for this item where shown below. Nutrient percentiles and similar-food links compare only values with matching units across the published FoodData Central collections. These comparisons describe the dataset and are not dietary recommendations, medical advice or a substitute for individual nutrition guidance.

80.3Calorie Percentile
5Similar Foods Count

USDA Foundation Foods comparison

Nutrient percentiles

Percentiles compare same-unit values per 100 g within the published collection.

Calcium, Ca54.3th percentile
Carbohydrate, By Difference30.2th percentile
Cholesterol90.1th percentile
Copper, Cu72.3th percentile
Fatty Acids, Total Monounsaturated92.5th percentile
Fatty Acids, Total Polyunsaturated91.5th percentile
Fatty Acids, Total Saturated86.6th percentile
Folate, Total41.7th percentile
Iron, Fe79.7th percentile
Magnesium, Mg44.8th percentile
Niacin83.1th percentile
Phosphorus, P54.6th percentile
Potassium, K43.5th percentile
Protein89.5th percentile
Riboflavin78.5th percentile
Selenium, Se68.8th percentile
Sodium, Na38.1th percentile
Thiamin47.7th percentile
Total Lipid (Fat)90.8th percentile
Vitamin A, Rae78.6th percentile
Vitamin B-1257.7th percentile
Vitamin B-674.3th percentile
Vitamin C, Total Ascorbic Acid42.4th percentile
Zinc, Zn85.8th percentile

Key facts

Serving size
100 g reference basis
Calories
332
Food category
Poultry Products
Food class
FinalFood
Food data type
SR Legacy
Publication date
4/1/2019
Historical reference
No
Nutrients
Alanine1.48 g
Arginine1.55 g
Ash0.65 g
Aspartic acid2.12 g
Calcium, Ca31.0 mg
Carbohydrate, by difference4.24 g
Cholesterol94.0 mg
Copper, Cu0.13 mg
Cystine0.34 g
Energy332 kcal
Fatty acids, total monounsaturated9.7 g
Fatty acids, total polyunsaturated5.47 g
Fatty acids, total saturated6.32 g
Folate, DFE15.0 µg
Folate, food6.0 µg
Folate, total11.0 µg
Folic acid5.0 µg
Glutamic acid3.56 g
Glycine1.94 g
Histidine0.658 g
Iron, Fe2.42 mg
Isoleucine1.12 g
Leucine1.69 g
Lysine1.83 g
MUFA 16:10.92 g
MUFA 18:18.53 g
MUFA 20:10.18 g
MUFA 22:10.0 g
Magnesium, Mg19.0 mg
Manganese, Mn0.052 mg
Methionine0.606 g
Niacin5.35 mg
PUFA 18:24.93 g
PUFA 18:30.25 g
PUFA 20:40.12 g
PUFA 20:5 n-3 (EPA)0.01 g
PUFA 22:5 n-3 (DPA)0.02 g
PUFA 22:6 n-3 (DHA)0.04 g
Pantothenic acid0.982 mg
Phenylalanine0.92 g
Phosphorus, P132 mg
Potassium, K180 mg
Proline1.4 g
Protein24.0 g
Retinol57.0 µg
Riboflavin0.259 mg
SFA 10:00.0 g
SFA 12:00.03 g
SFA 14:00.15 g
SFA 16:04.4 g
SFA 18:01.63 g
Selenium, Se18.6 µg
Serine0.883 g
Sodium, Na82.0 mg
Thiamin0.078 mg
Threonine0.962 g
Total lipid (fat)23.6 g
Tryptophan0.256 g
Tyrosine0.733 g
Valine1.14 g
Vitamin A, IU190 IU
Vitamin A, RAE57.0 µg
Vitamin B-120.26 µg
Vitamin B-60.25 mg
Vitamin C, total ascorbic acid0.0 mg
Water47.5 g
Zinc, Zn3.07 mg

USDA household references

Published portions

Portions translate household measures to gram weights; nutrient comparisons on this site remain per 100 g.

AmountMeasureGram weight
1.0undetermined36.0 g
1.0undetermined11.0 g

USDA analytical context

Nutrient identifiers and derivation

Nutrient IDs, data-point counts and derivation descriptions are preserved from FoodData Central; blank fields were not supplied by the source.

NutrientUSDA IDNumberData pointsDerivationMethod/source description
Alanine12225130
Arginine12205110
Ash10072070
Aspartic acid12235140
Calcium, Ca10873010
Carbohydrate, by difference10052050NCCalculated
Cholesterol12536010
Copper, Cu10983120
Cystine12165070
Energy10082080NCCalculated
Fatty acids, total monounsaturated12926450
Fatty acids, total polyunsaturated12936460
Fatty acids, total saturated12586060
Folate, DFE11904350NCCalculated
Folate, food11874320
Folate, total11774170RARecipe; Approximate ingredient proportions (ex. combination of several recipes)
Folic acid11864310NCCalculated
Glutamic acid12245150
Glycine12255160
Histidine12215120
Iron, Fe10893030
Isoleucine12125030
Leucine12135040
Lysine12145050
MUFA 16:112756260
MUFA 18:112686170
MUFA 20:112776280
MUFA 22:112796300
Magnesium, Mg10903040
Manganese, Mn11013150
Methionine12155060
Niacin11674060
PUFA 18:212696180
PUFA 18:312706190
PUFA 20:412716200
PUFA 20:5 n-3 (EPA)12786290
PUFA 22:5 n-3 (DPA)12806310
PUFA 22:6 n-3 (DHA)12726210
Pantothenic acid11704100
Phenylalanine12175080
Phosphorus, P10913050
Potassium, K10923060
Proline12265170
Protein10032030
Retinol11053190
Riboflavin11664050
SFA 10:012626100
SFA 12:012636110
SFA 14:012646120
SFA 16:012656130
SFA 18:012666140
Selenium, Se11033170PIEBased on physical composition; Derived from imputed data; Estimated physical composition
Serine12275180
Sodium, Na10933070
Thiamin11654040
Threonine12115020
Total lipid (fat)10042040
Tryptophan12105010
Tyrosine12185090
Valine12195100
Vitamin A, IU11043180
Vitamin A, RAE11063200
Vitamin B-1211784180
Vitamin B-611754150
Vitamin C, total ascorbic acid11624010ZAssumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat)
Water10512550
Zinc, Zn10953090

Explore connected data

Nutritionally similar foods

USDA Foundation Foods compared on common nutrients with identical units per 100 g.

Chicken, Broilers Or Fryers, Neck, Meat And Skin, Cooked, Fried, BatterSimilarity: 85.3 · Common Nutrients: 24Chicken, Broilers Or Fryers, Back, Meat And Skin, Cooked, Fried, BatterSimilarity: 79.4 · Common Nutrients: 24Chicken, Broilers Or Fryers, Wing, Meat And Skin, Cooked, Fried, FlourSimilarity: 77.5 · Common Nutrients: 24Chicken, Broilers Or Fryers, Dark Meat, Meat And Skin, Cooked, Fried, BatterSimilarity: 77.1 · Common Nutrients: 24Chicken, Broilers Or Fryers, Thigh, Meat And Skin, Cooked, Fried, FlourSimilarity: 76.6 · Common Nutrients: 24

Field-level provenance

Sources for this profile

Dates and licenses apply to the specific facts and series supplied by each source.

Reference data can change. Verify consequential decisions against the original source.