Nutritional Data for 1 LB R-T-C CHICKEN CHICKEN; BROILERS OR FRYERS, LIGHT MEAT, MEAT ONLY, COOKED, ROASTED

Mean value per 64.00 grams edible part; 42.0% refuse 
Portions:  1 LB R-T-C CHICKEN = 64.00 gm, 1 C = 140.00 gm
24.3% Cals from fat, 75.7% Cals from protein, 0.0% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  110.720     3.8%     5.0%
Protein                 Gms :   19.782    31.4%    39.6%
Total lipid (fat)       Gms :    2.886     3.0%     3.9%
Carbohydrate, by diff.  Gms :    0.000     0.0%     0.0%
Total saturated fat     Gms :    0.813     2.5%     3.3%
Ttl monounsaturated fat Gms :    0.986
Ttl polyunsaturated fat Gms :    0.627
Cholesterol             Mg  :   54.400    18.1%    18.1%
Sodium                  Mg  :   49.280     9.9%     9.9%
Total dietary fiber     Gms :    0.000     0.0%     0.0%
Vitamin A               Re  :    5.760     0.6%     0.7%
Vitamin A               IU  :   18.560
Ascorbic acid           Mg  :    0.000     0.0%     0.0%
Thiamin                 Mg  :    0.042     2.8%     3.8%
Riboflavin              Mg  :    0.074     4.4%     5.7%
Niacin                  Mg  :    7.949    41.8%    53.0%
Vitamin B6              Mg  :    0.384    19.2%    24.0%
Folacin                 Mcg :    2.560     1.3%     1.4%
Vitamin B12             Mcg :    0.218    10.9%    10.9%
Potassium               Mg  :  158.080     7.9%     7.9%
Calcium                 Mg  :    9.600     1.2%     1.2%
Phosphorus              Mg  :  138.240    17.3%    17.3%
Magnesium               Mg  :   17.280     4.9%     6.2%
Iron                    Mg  :    0.678     6.8%     4.5%
Zinc                    Mg  :    0.787     5.2%     6.6%
Pantothenic acid        Mg  :    0.622    12.4%    12.4%
Copper                  Mg  :    0.032     1.6%     1.6%
Manganese               Mg  :    0.011     0.3%     0.3%
Ash                     Gms :    0.653
Water                   Gms :   41.446
Food energy             KJ  :  462.080
Capric acid   (10:0)    Gms :    0.000
Lauric acid   (12:0)    Gms :    0.006
Myristic acid (14:0)    Gms :    0.026
Palmitic acid (16:0)    Gms :    0.557
Stearic acid  (18:0)    Gms :    0.205
Palmitoleic acid(16:1)  Gms :    0.115
Oleic acid      (18:1)  Gms :    0.832
Gadoleic acid   (20:1)  Gms :    0.019
Docosenoic acid (22:1)  Gms :    0.000
Linoleic acid (18:2/n6) Gms :    0.474     7.4%     9.7%
Linolenic acid(18:3/n3) Gms :    0.026     1.6%     2.1%
Eicosatetraenoic(20:4)  Gms :    0.051
Eicosapentaenoic(20:5n3)Gms :    0.006
Dodecapentaenoic(22:5)  Gms :    0.013
Docosahexaenoic (22:6n3)Gms :    0.019
Histidine               Gms :    0.614    64.6%    80.8%
Isoleucine              Gms :    1.044   132.2%   165.8%
Leucine                 Gms :    1.484   133.7%   168.7%
Lysine                  Gms :    1.681   176.9%   221.1%
Methionine              Gms :    0.547
Cystine                 Gms :    0.253
Methionine+Cystine      Gms :    0.801    77.7%    97.6%
Phenylalanine           Gms :    0.785
Tyrosine                Gms :    0.668
Phenylalanine+Tyrosine  Gms :    1.452   130.8%   165.0%
Threonine               Gms :    0.835   151.9%    94.9%
Tryptophan              Gms :    0.231    82.5%   105.0%
Valine                  Gms :    0.981   124.2%   155.7%
Arginine                Gms :    1.193
Alanine                 Gms :    1.079
Aspartic acid           Gms :    1.763
Glutamic acid           Gms :    2.963
Glycine                 Gms :    0.972
Proline                 Gms :    0.813
Serine                  Gms :    0.680
Protein Score: 100, 54% ideal. EAA score: 2.06. 
Limiting Amino Acid: Histidine