You can easily calculate the calorie and nutritional values of Chicken, broilers or fryers, drumstick, meat only, cooked, fried for different amounts (unit, drumstick, bone and skin removed) by clicking on the CALCULATE button. You can analyze your nutrition history by adding food into your nutrition diary.
Chicken, broilers or fryers, drumstick, meat only, cooked, fried contains 195 calories per 100 grams. This value corresponds to about 10% of the daily energy expenditure of an adult burning about 2000 calories a day.
100 grams of Chicken, broilers or fryers, drumstick, meat only, cooked, fried contains 0 grams of carbohydrate, 28.62 grams of protein and 8.08 grams of fat. It consist of 0% carbohydrate, 78% protein and 22% fat. 0% of total calories of the food are from carbohydrate, 61% are from protein, 39% are from fat.
100 grams of Chicken, broilers or fryers, drumstick, meat only, cooked, fried is approximately 0% of daily carbohydrate needs, 57% of protein needs and 12% of fat needs of an adult consuming about 2000 calories of energy a day.
Recommended percentages are 50-55% carbohydrate, 15-20% protein and 20-30% fat. Total nutrition content should be close to these percentages for healthy eating.
|Carbohydrate, by difference||0 g|
|Total lipid (fat)||8.08 g|
|Fiber, total dietary||0 g|
|Calcium, Ca||12 mg|
|Iron, Fe||1.32 mg|
|Magnesium, Mg||24 mg|
|Phosphorus, P||186 mg|
|Potassium, K||249 mg|
|Sodium, Na||96 mg|
|Zinc, Zn||3.22 mg|
|Copper, Cu||0.08 mg|
|Manganese, Mn||0.021 mg|
|Selenium, Se||19.6 µg|
|Vitamin C, total ascorbic acid||0 mg|
|Pantothenic acid||1.32 mg|
|Vitamin B-6||0.39 mg|
|Folate, total||9 µg|
|Folic acid||0 µg|
|Folate, food||9 µg|
|Folate, DFE||9 µg|
|Vitamin B-12||0.35 µg|
|Vitamin A, IU||61 IU|
|Vitamini A, RAE||18 µg|
|Fatty acids, total saturated||2.13 g|
|Fatty acids, total monounsaturated||2.94 g|
|Fatty acids, total polyunsaturated||1.97 g|
Some of other foods in the food group Poultry Products are listed below. You can learn how many calories are contained in food by clicking on the relevant food and reach other nutritional values, especially carbohydrate, protein and fat.