You can easily calculate the calorie and nutritional values of KFC, Fried Chicken, ORIGINAL RECIPE, Wing, meat and skin with breading for different amounts (wing, bone and skin removed, wing, without skin, wing, with skin) by clicking on the CALCULATE button. You can analyze your nutrition history by adding food into your nutrition diary.
KFC, Fried Chicken, ORIGINAL RECIPE, Wing, meat and skin with breading contains 297 calories per 100 grams. This value corresponds to about 15% of the daily energy expenditure of an adult burning about 2000 calories a day.
100 grams of KFC, Fried Chicken, ORIGINAL RECIPE, Wing, meat and skin with breading contains 9.93 grams of carbohydrate, 21.7 grams of protein and 18.9 grams of fat. It consist of 20% carbohydrate, 43% protein and 37% fat. 13% of total calories of the food are from carbohydrate, 29% are from protein, 57% are from fat.
100 grams of KFC, Fried Chicken, ORIGINAL RECIPE, Wing, meat and skin with breading is approximately 3% of daily carbohydrate needs, 43% of protein needs and 29% 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||9.93 g|
|Total lipid (fat)||18.9 g|
|Fiber, total dietary||0 g|
|Calcium, Ca||77 mg|
|Iron, Fe||0.93 mg|
|Magnesium, Mg||24 mg|
|Phosphorus, P||250 mg|
|Potassium, K||266 mg|
|Sodium, Na||884 mg|
|Zinc, Zn||1.36 mg|
|Copper, Cu||0.075 mg|
|Manganese, Mn||0.175 mg|
|Selenium, Se||27 µg|
|Pantothenic acid||0.966 mg|
|Vitamin B-6||0.188 mg|
|Choline, total||62.7 mg|
|Vitamin B-12||0.39 µg|
|Vitamin A, IU||48 IU|
|Vitamini A, RAE||14 µg|
|Vitamin E (alpha-tocopherol)||0.92 mg|
|Fatty acids, total saturated||4.251 g|
|Fatty acids, total monounsaturated||9.595 g|
|Fatty acids, total polyunsaturated||3.669 g|
Some of other foods in the food group Fast Foods 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.