Chicken (raw) Nutrition Facts

Description: Chicken, dark meat, Flesh, raw

Local Names: Eran adiye (Yoruba)

Scientific Name: Gallus gallus

Category: Meat and Poultry

Calories in Chicken (raw)

The calories in 100 grams of Chicken (raw) is 134.7 calories (kcal).

Quick Chicken (raw)  Nutritional Value

Here is a quick overview of Chicken (raw) nutrition information:

Quantity

100g

Calories

134.7 kcl

Fat

5.9g

Protein

20.4g

Carb

g

Detailed Chicken (raw)  Nutrition Data

Here is the detailed data on Chicken (raw)  nutrition info:

Chicken (raw) Macronutrients data

Weight 

100g

Energy

565.1 Kj

Calories

134.7 kcl

Fat

5.9g

Protein

20.4g

Carb

g

Fiber

g

Water

72.9g

Chicken (raw) Minerals Data

Weight 

100g

Calcium

11mg

Iron (Fe)

1.1mg

Magnesium

24mg

Phosphorus (P)

194mg

Potassium (k)

276mg

Sodium (Na)

84mg

Zinc (Zn)

1.36mg

Copper (Cu)

0.05mg

Manganese

mg

Chicken (raw) Vitamins Data

Weight 

100g

Vitamin A, RAE

17μg

Retinol

17mg

Carotene, beta

μg

Vitamin D

0.2μg

Thiamin, B1

0.09mg

Riboflavin, B2

0.16mg

Niacin, B3 

7mg

0.36mg

Folate, B9 (μg)

16μg

Vitamin B12 (μg)

0.4μg

Vitamin C (mg)

mg

other Chicken (raw) Micronutrients

Weight 

100g

Ash

1g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Chicken (raw) Eran adiye (Yoruba) Nutrition Info

Serving size of 100 grams of Chicken (raw) , Eran adiye (Yoruba) contains 134.7 calories, 20.4g of Protein, 5.9g of Fat, and g of Carbs.

Chicken (raw) Nutrition facts Summary 

Description: 

Chicken, dark meat, Flesh, raw

Local Names:

Eran adiye (Yoruba)

Scientific Name: 

Gallus gallus

Category: 

Meat and Poultry

Serving Size:

100 grams

Calories: 

134.7 Kcal/100g

Nutrients

- Energy: 565.1Kj
- Calories: 134.7Kcal
- Fat: 5.9g
- Protein:
20.4g
- Carb:
g
- Fiber:
g
- Water:
72.9g
- Calcium:
11mg
- Iron:
1.1mg
- Magnesium:
24mg
- Phosphorus:
194mg
- Potassium:
276mg
- Sodium:
84mg
- Zinc: 
1.36mg
- Copper:
0.05mg
- Manganese: 
mg
- Vitamin A, RAE:
17μg
- Retinol:
17μg
- Carotene, beta:
μg
- Vitamin D:
0.2μg
- Thiamin, B1: 
0.09mg
- Riboflavin, B2:
0.16mg
- Niacin, B3:
7mg
- Vitamin B6:
0.36mg
- Folate, B9:
16μg
- Vitamin B12:
0.4μg
- Vitamin C:
mg
- Ash: 
1g

Data sources include: Barbara Stadlmayr, U Ruth Charrondiere, Victor N Enujiugha, Romaric G Bayili, Etel G Fagbohoun, Babacar Samb, Paulina Addy,Ingrid Barikmo, Fatimata Ouattara, Arne Oshaug, Isaac Akinyele, George Amponsah, Annor, Kennedy Bomfeh, Henrietta Ene-Obong, Ifeyironwa Francisca Smith, Ismael Thiam, Barbara Burlingame Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 West African Food Composition Table FAO Rome, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2, Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., https://fdc.nal.usda.gov/