thighs Chicken

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thighs Chicken Food Facts

Chicken, thighs, frozen, breaded, reheated food facts

USDA SR27 Database Food #32020 category meals-sidedishes Food Products
Measurement
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Amount: apple1 thigh with bone and breading = 133 grams
of CHICKEN,THIGHS,FRZ,BREADED,REHTD
169 data points used
Current Multiple = 1
32020
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
444 334
 
1857 1396
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
18.93 14.23
 
29.86 22.45
 
24.82 18.66
 
55.37 41.63
 
4.03 3.03
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.186 0.14
 
0.72 0.54
 
1.58 1.19
 
0.2 0.15
 
0.386 0.29
 
5.67 4.263
 
1.53 1.15
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
100 75
 
0.158 0.119
 
1.68 1.26
 
41 31
 
0.383 0.288
 
253 190
 
34.2 25.7
 
371 279
 
1081 813
 
1.85 1.39
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Sugar
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
29.86 22.45
 
Fat Calories = 268.9 kcals = 61% of total
6.401 4.813
 
13.464 10.123
 
6.925 5.207
 
1.68 1.263
 
0.643 g
nmb/Ω6   0.06:1
11.464 g
Ω6/Ω3   17.83:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
49 mcg
 
49 37
 
Vitamin A - IU
166 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as CHICKEN,THIGHS,FRZ,BREADED,REHTD, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds.
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated Fatty acids, total trans-monoenoic Fatty acids, total trans-polyenoic 18:3 undifferentiated Ω3 18:3 n-3 c,c,c (ALA) Ω3 20:3 n-3 Ω3 22:6 n-3 (DHA) Ω3 20:5 n-3 (EPA) Ω3 22:5 n-3 (DPA) Ω3 18:2 undifferentiated Ω6 18:2 n-6 c,c Ω6 18:3 n-6 c,c,c Ω6 20:3 n-6 Ω6
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Vitamin E (alpha-tocopherol) is a chain-breaking antioxidant. Thiamin aka Vitamin B-1 Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Pantothenic acid is a coenzyme in fatty acid metabolism. Retinol is present in a significant amount. Tocopherol, beta Tocopherol, gamma Tocopherol, delta Tocotrienol, beta Fatty acids, total trans Fatty acids, total saturated Cholesterol