Chicken, cornish game hens, meat and skin, raw
100 g: 200 kcal, 17.2 g protein, 0 g carbohydrate and 14 g fat.
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Nutrition Facts
Serving size100 g
Amount per serving
Calories200
% Daily Value*
| Total Fat 14g | 18% |
|---|---|
| Saturated Fat 4g | 19% |
| Trans Fat — | |
| Cholesterol 100mg | 34% |
| Sodium 60mg | 3% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Includes Added Sugars 0g | 0% |
| Protein 17g | 34% |
| Vitamin D — | |
| Calcium 10mg | 0% |
| Iron 0.8mg | 4% |
| Potassium 240mg | 6% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Estimated values. — means the source has no value; ≥ is a lower bound. Source: USDA FoodData Central. Disclaimer.
What 100 g gives you
High in Protein (34% DV), Selenium (21% DV), Niacin (B3) (35% DV)
Low in added sugars, sodium
High is 20% of the Daily Value or more for this portion; low is 5% or less (FDA).
Where the calories come from
35% protein · 0% carbohydrate · 65% fat
- Protein
- 17 g 35%
- Carbs
- 0 g 0%
- Fat
- 14 g 65%
Compared with other foods
Per 100 g, against every food on BasalFit.
- Calories: less than 44% of foods
- Protein: more than 69% of foods
- Total fat: less than 24% of foods
- Carbohydrate: none
- Dietary fiber: none
- Total sugars: none
- Sodium: less than 58% of foods
All nutrients (55)
Amounts for 100 g and per 100 g. % Daily Value is for the portion, where the FDA sets one.
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calories | 200 kcal | 200 kcal | |
| Protein | 17.1 g | 17.1 g | 34% |
| Carbohydrate | 0 g | 0 g | 0% |
| Dietary fiber | 0 g | 0 g | 0% |
| Total sugars | 0 g | 0 g | |
| Added sugars | 0 g | 0 g | 0% |
| Water | 68.2 g | 68.2 g |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Total fat | 14 g | 14 g | 18% |
| Saturated fat | 3.89 g | 3.89 g | 19% |
| Monounsaturated fat | 6.16 g | 6.16 g | |
| Polyunsaturated fat | 2.77 g | 2.77 g | |
| Omega-3 EPA | 0.01 g | 0.01 g | |
| Omega-3 DHA | 0.01 g | 0.01 g | |
| Cholesterol | 101 mg | 101 mg | 34% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calcium | 11 mg | 11 mg | 1% |
| Iron | 0.78 mg | 0.78 mg | 4% |
| Magnesium | 18 mg | 18 mg | 4% |
| Phosphorus | 140 mg | 140 mg | 11% |
| Potassium | 236 mg | 236 mg | 5% |
| Sodium | 61 mg | 61 mg | 3% |
| Zinc | 1.15 mg | 1.15 mg | 10% |
| Copper | 0.049 mg | 0.049 mg | 5% |
| Manganese | 0.016 mg | 0.016 mg | 1% |
| Selenium | 11.8 mcg | 11.8 mcg | 21% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Vitamin A | 32 mcg | 32 mcg | 4% |
| Vitamin C | 0.5 mg | 0.5 mg | 1% |
| Vitamin E | 0.28 mg | 0.28 mg | 2% |
| Vitamin K | 2.4 mcg | 2.4 mcg | 2% |
| Thiamin (B1) | 0.073 mg | 0.073 mg | 6% |
| Riboflavin (B2) | 0.17 mg | 0.17 mg | 13% |
| Niacin (B3) | 5.67 mg | 5.67 mg | 35% |
| Pantothenic acid (B5) | 0.609 mg | 0.609 mg | 12% |
| Vitamin B6 | 0.295 mg | 0.295 mg | 17% |
| Folate | 3 mcg | 3 mcg | 1% |
| Vitamin B12 | 0.33 mcg | 0.33 mcg | 14% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Tryptophan | 0.19 g | 0.19 g | |
| Threonine | 0.705 g | 0.705 g | |
| Isoleucine | 0.847 g | 0.847 g | |
| Leucine | 1.24 g | 1.24 g | |
| Lysine | 1.39 g | 1.39 g | |
| Methionine | 0.453 g | 0.453 g | |
| Cystine | 0.23 g | 0.23 g | |
| Phenylalanine | 0.663 g | 0.663 g | |
| Tyrosine | 0.548 g | 0.548 g | |
| Valine | 0.828 g | 0.828 g | |
| Arginine | 1.08 g | 1.08 g | |
| Histidine | 0.499 g | 0.499 g | |
| Alanine | 1.01 g | 1.01 g | |
| Aspartic acid | 1.53 g | 1.53 g | |
| Glutamic acid | 2.49 g | 2.49 g | |
| Glycine | 1.14 g | 1.14 g | |
| Proline | 0.846 g | 0.846 g | |
| Serine | 0.606 g | 0.606 g |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Caffeine | 0 mg | 0 mg | |
| Alcohol | 0 g | 0 g |
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Sources
- USDA FoodData Central record 171507 (SR Legacy)
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov
- Daily Values and high/low thresholds: FDA, 21 CFR 101.9, 101.54 and 101.62.