Poultry

Nutrition Facts Chicken Drumstick (Broilers Or Fryers)

Wheat
Chicken Drumstick (Broilers Or Fryers) nutrition facts

Chicken Drumstick (Broilers Or Fryers) is a poultry food whose cut, skin status, and raw or cooked state strongly affect its composition. It provides protein, monounsaturated fat, and potassium. Buy it refrigerated with intact packaging, follow the use-by date, and refrigerate promptly; once opened or cooked, use the FDA cold-storage chart rather than relying on smell alone.

Calories156
Protein23.9g
Carbs0g
Fat6g
Protein Carbs Fat

Nutrition for 100 g

Calories 156 kcal
Protein 23.9 g
Total Fat 5.95 g
Carbohydrates 0 g
Fiber 0 g
Total Sugars 0 g
Sodium 117 mg

Nutrients

Full nutrient profile

Proximates
Water 69.9 g
Energy (Atwater General Factors) 149 kcal
Energy (Atwater Specific Factors) 156 kcal
Energy 156 kcal
Energy 652 kj
Nitrogen 3.83 g
Protein 23.9 g
Total lipid (fat) 5.95 g
Total fat (NLEA) 5.23 g
Ash 0.98 g
Carbohydrates
Carbohydrate, by difference 0 g
Fiber, total dietary 0 g
Sugars, Total 0 g
Lipids
Fatty acids, total saturated 1.6 g
SFA 4:0 0.001 g
SFA 6:0 0.001 g
SFA 8:0 0.002 g
SFA 10:0 0 g
SFA 11:0 0 g
SFA 12:0 0.003 g
SFA 14:0 0.03 g
SFA 15:0 0.005 g
SFA 16:0 1.2 g
SFA 17:0 0.006 g
SFA 18:0 0.35 g
SFA 20:0 0.004 g
SFA 22:0 0.007 g
SFA 24:0 0 g
Fatty acids, total monounsaturated 2.35 g
MUFA 14:1 c 0.01 g
MUFA 15:1 0 g
MUFA 16:1 c 0.37 g
MUFA 17:1 0.003 g
MUFA 17:1 c 0.003 g
MUFA 18:1 c 1.94 g
MUFA 20:1 0.02 g
MUFA 20:1 c 0.02 g
MUFA 22:1 c 0 g
MUFA 24:1 c 0.002 g
Fatty acids, total polyunsaturated 1.24 g
PUFA 18:2 c 1.06 g
PUFA 18:2 n-6 c,c 1.05 g
PUFA 18:2 CLAs 0.006 g
PUFA 18:3 c 0.06 g
PUFA 18:3 n-3 c,c,c (ALA) 0.05 g
PUFA 18:3 n-6 c,c,c 0.01 g
PUFA 18:4 0 g
PUFA 20:2 c 0.01 g
PUFA 20:2 n-6 c,c 0.01 g
PUFA 20:3 c 0.02 g
PUFA 20:3 n-3 0 g
PUFA 20:3 n-6 0.02 g
PUFA 20:4 0.09 g
PUFA 20:4c 0.09 g
PUFA 20:5c 0.004 g
PUFA 20:5 n-3 (EPA) 0.004 g
PUFA 22:2 0 g
PUFA 22:5 c 0.008 g
PUFA 22:4 0.02 g
PUFA 22:5 n-3 (DPA) 0.008 g
PUFA 22:6 c 0.005 g
PUFA 22:6 n-3 (DHA) 0.005 g
Fatty acids, total trans 0.03 g
Fatty acids, total trans-monoenoic 0.02 g
TFA 16:1 t 0.003 g
TFA 18:1 t 0.02 g
TFA 22:1 t 0 g
Fatty acids, total trans-dienoic 0.008 g
TFA 18:2 t not further defined 0.008 g
Cholesterol 127 mg
MUFA 14:1 0.01 g
MUFA 16:1 0.37 g
MUFA 18:1 1.96 g
PUFA 18:2 1.07 g
PUFA 18:3 0.06 g
MUFA 22:1 0 g
PUFA 20:3 0.02 g
Fatty acids, total trans-polyenoic 0.008 g
Amino acids
Alanine 1.43 g
Glutamic acid 3.92 g
Glycine 1.1 g
Proline 0.97 g
Tryptophan 0.27 g
Threonine 1.13 g
Methionine 0.69 g
Phenylalanine 0.96 g
Tyrosine 0.9 g
Isoleucine 1.14 g
Leucine 2.04 g
Lysine 2.26 g
Cystine 0.28 g
Valine 1.16 g
Arginine 1.67 g
Histidine 0.71 g
Aspartic acid 2.35 g
Serine 1 g
Minerals
Calcium, Ca 12 mg
Iron, Fe 0.94 mg
Magnesium, Mg 22.4 mg
Phosphorus, P 184 mg
Potassium, K 239 mg
Sodium, Na 117 mg
Zinc, Zn 2.54 mg
Copper, Cu 0.06 mg
Manganese, Mn 0.02 mg
Selenium, Se 27.9 ug
Vitamins and other components
Thiamin 0.09 mg
Riboflavin 0.18 mg
Niacin 5.05 mg
Pantothenic acid 1.1 mg
Vitamin B-6 0.37 mg
Vitamin B-12 0.41 ug
Vitamin A, RAE 7 ug
Retinol 7 ug
Vitamin E (alpha-tocopherol) 0.17 mg
Tocopherol, beta 0 mg
Tocopherol, gamma 0.08 mg
Tocopherol, delta 0 mg
Tocotrienol, alpha 0.01 mg
Tocotrienol, beta 0 mg
Tocotrienol, gamma 0.05 mg
Tocotrienol, delta 0 mg
Vitamin D (D2 + D3), International Units 2 iu
Vitamin D (D2 + D3) 0.1 ug
Vitamin D3 (cholecalciferol) 0.1 ug
Vitamin B-12, added 0 ug
Vitamin A, IU 24 iu
Carotene, beta 0 ug
Carotene, alpha 0 ug
Cryptoxanthin, beta 0 ug
Lycopene 0 ug
Vitamin C, total ascorbic acid 0 mg
Folate, total 5 ug
Vitamin K (phylloquinone) 0.2 ug
Folate, food 5 ug
Lutein + zeaxanthin 0 ug
Choline, total 72 mg
Folic acid 0 ug
Folate, DFE 5 ug
Betaine 11.1 mg
Vitamin E, added 0 mg
Other nutrients
Alcohol, ethyl 0 g
Caffeine 0 mg
Theobromine 0 mg
More about allergens

This food is made from a gluten-containing grain. Gluten triggers celiac disease; wheat is also one of the nine major food allergens recognized in the United States. Check packaged-food labels because recipes and cross-contact controls vary.

This general information does not replace the ingredient and allergen label on a packaged product or individual medical advice.

Interesting fact

Color alone cannot confirm that meat is safe

Pigments, oxygen exposure, packaging, and cooking can all change meat color. A food thermometer is the reliable endpoint: poultry requires 165°F/74°C, ground meats 160°F/71°C, and whole beef, pork, veal, and lamb cuts 145°F/63°C followed by a three-minute rest.

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Recipes with this food

Use chicken drumstick (broilers or fryers) in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.