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

Mean value per 140.00 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:  242.200     8.4%    11.0%
Protein                 Gms :   43.274    68.7%    86.5%
Total lipid (fat)       Gms :    6.314     6.5%     8.6%
Carbohydrate, by diff.  Gms :    0.000     0.0%     0.0%
Total saturated fat     Gms :    1.778     5.5%     7.3%
Ttl monounsaturated fat Gms :    2.156
Ttl polyunsaturated fat Gms :    1.372
Cholesterol             Mg  :  119.000    39.7%    39.7%
Sodium                  Mg  :  107.800    21.6%    21.6%
Total dietary fiber     Gms :    0.000     0.0%     0.0%
Vitamin A               Re  :   12.600     1.3%     1.6%
Vitamin A               IU  :   40.600
Ascorbic acid           Mg  :    0.000     0.0%     0.0%
Thiamin                 Mg  :    0.091     6.1%     8.3%
Riboflavin              Mg  :    0.162     9.6%    12.5%
Niacin                  Mg  :   17.389    91.5%   115.9%
Vitamin B6              Mg  :    0.840    42.0%    52.5%
Folacin                 Mcg :    5.600     2.8%     3.1%
Vitamin B12             Mcg :    0.476    23.8%    23.8%
Potassium               Mg  :  345.800    17.3%    17.3%
Calcium                 Mg  :   21.000     2.6%     2.6%
Phosphorus              Mg  :  302.400    37.8%    37.8%
Magnesium               Mg  :   37.800    10.8%    13.5%
Iron                    Mg  :    1.484    14.8%     9.9%
Zinc                    Mg  :    1.722    11.5%    14.3%
Pantothenic acid        Mg  :    1.361    27.2%    27.2%
Copper                  Mg  :    0.070     3.5%     3.5%
Manganese               Mg  :    0.024     0.7%     0.7%
Ash                     Gms :    1.428
Water                   Gms :   90.664
Food energy             KJ  : 1010.800
Capric acid   (10:0)    Gms :    0.000
Lauric acid   (12:0)    Gms :    0.014
Myristic acid (14:0)    Gms :    0.056
Palmitic acid (16:0)    Gms :    1.218
Stearic acid  (18:0)    Gms :    0.448
Palmitoleic acid(16:1)  Gms :    0.252
Oleic acid      (18:1)  Gms :    1.820
Gadoleic acid   (20:1)  Gms :    0.042
Docosenoic acid (22:1)  Gms :    0.000
Linoleic acid (18:2/n6) Gms :    1.036    16.2%    21.1%
Linolenic acid(18:3/n3) Gms :    0.056     3.5%     4.7%
Eicosatetraenoic(20:4)  Gms :    0.112
Eicosapentaenoic(20:5n3)Gms :    0.014
Dodecapentaenoic(22:5)  Gms :    0.028
Docosahexaenoic (22:6n3)Gms :    0.042
Histidine               Gms :    1.343   141.3%   176.7%
Isoleucine              Gms :    2.285   289.2%   362.7%
Leucine                 Gms :    3.247   292.5%   368.9%
Lysine                  Gms :    3.676   387.0%   483.7%
Methionine              Gms :    1.197
Cystine                 Gms :    0.554
Methionine+Cystine      Gms :    1.751   170.0%   213.6%
Phenylalanine           Gms :    1.716
Tyrosine                Gms :    1.460
Phenylalanine+Tyrosine  Gms :    3.177   286.2%   361.0%
Threonine               Gms :    1.827   332.2%   207.6%
Tryptophan              Gms :    0.505   180.5%   229.7%
Valine                  Gms :    2.146   271.7%   340.7%
Arginine                Gms :    2.610
Alanine                 Gms :    2.360
Aspartic acid           Gms :    3.856
Glutamic acid           Gms :    6.481
Glycine                 Gms :    2.125
Proline                 Gms :    1.779
Serine                  Gms :    1.488
Protein Score: 100, 54% ideal. EAA score: 2.06. 
Limiting Amino Acid: Histidine