Raw Chicken Broilers or Fryers Light Meat and Skin
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 0 g | 0% |
| Net Carbohydrates | 0 g | 0% |
| Sugars | 0 g | 0% |
| Added Sugars | No data | - |
| Dietary Fiber | 0 g | 0% |
| Protein | 23.51 g | 47% |
| Total Fat | 12.84 g | 16% |
| Saturated Fat | 3.67 g | 18% |
| Monounsaturated Fat | 5.24 g | - |
| Polyunsaturated Fat | 2.71 g | - |
| Trans Fat | No data | - |
| Cholesterol | 77.72 mg | 26% |
| Vitamins | ||
| Vitamin A | 33.76 mcg | 4% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | No data | - |
| Minerals | ||
| Sodium | 75.4 mg | 3% |
| Potassium | 236.64 mg | 5% |
| Calcium | 12.76 mg | 1% |
| Magnesium | 26.68 mg | 6% |
| Iron | 0.92 mg | 5% |
| Zinc | 1.08 mg | 10% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
4%
Vitamin C
0%
Vitamin D
-
Vitamin E
2%
Vitamin K
2%
Vitamin B1
6%
Vitamin B2
8%
Vitamin B3
65%
Vitamin B5
18%
Vitamin B6
33%
Vitamin B7
-
Vitamin B9
1%
Vitamin B12
16%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
1%
Iron
5%
Magnesium
6%
Phosphorus
15%
Potassium
5%
Sodium
3%
Zinc
10%
Copper
5%
Manganese
0.9%
Selenium
35%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
58%
Isoleucine
89%
Valine
68%
Lysine
72%
Tryptophan
75%
Threonine
70%
Phenylalanine
79%
Methionine
94%
Histidine
71%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 216 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
32 min
Jogging
28 min
Cycling
28 min
Walking
51 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Chicken light meat and skin, while containing fat primarily stored under the skin, is part of the broader category of chicken, for which skinless options are recommended as a lean protein choice to minimize saturated fat intake, as noted by Cleveland Clinic. However, white meat diets, which include chicken, have been observed to significantly increase low-density lipoprotein cholesterol levels compared to non-meat protein diets, a finding from a study published in the American Journal of Clinical Nutrition involving healthy men and women, as reported by Harvard Health.
1. Cholesterol Control: Chicken Vs. Beef
Source: Healthline, 2015
Summary: Chicken stores fat primarily under the skin, making skinless poultry a recommended lean protein choice.
Read More: https://www.healthline.com/health/high-cholesterol/chicken-vs-beef
2. When It Comes to Cholesterol Levels, White Meat May Be No Better Than Red Meat — And Plant-Based Protein Beats Both - Harvard Health
Source: Harvard Health, 2019
Summary: Both red meat and white meat diets significantly increased low-density lipoprotein (LDL) cholesterol levels compared to non-meat protein diets.
3. Technological Options for Improving the Nutritional Value of Poultry Products - Designing Foods - Ncbi Bookshelf
Source: NCBI
Summary: In broilers, fat is one of the most variable components, and excess fat is often deposited under the skin and in the abdominal area; genetic selection for faster growth has also contributed to increased fatness in modern broilers.
4. Best Sources of Protein (and Ones to Limit)
Source: Cleveland Clinic
Summary: Skinless white meat chicken is recommended to minimize saturated fat intake.
Read More: https://health.clevelandclinic.org/best-and-worst-sources-of-protein
5. Insights Into the Evaluation, Influential Factors and Improvement Strategies for Poultry Meat Quality: A Review
Source: Nature, 2024
Summary: Chicken broilers or fryers light meat and skin raw is a type of poultry meat. Poultry meat quality is evaluated by factors such as color, tenderness, and flavor, and it can be influenced by farming management, genetic factors, and feed quality.
Read More: https://www.nature.com/articles/s41538-024-00306-6
6. The Role of Total Fats, Saturated/Unsaturated Fatty Acids and Cholesterol Content in Chicken Meat as Cardiovascular Risk Factors
Source: SpringerLink
Summary: Chicken meat's total free cholesterol content in raw breast meat ranges and in drumstick meat, with its fatty acid composition and cholesterol content being directly influenced by dietary fat and fatty acid intake.
Read More: https://link.springer.com/article/10.1186/1476-511X-13-42
