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Crispy Fried Chicken

Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside.

When it comes to chicken there just isn’t anything more delicious than a juicy, crusty piece of finger-licking good fried chicken. It might seem intimidating to fry your own chicken, but it’s actually pretty straightforward and it puts grocery store and fast food fried chicken to shame.  If you have a thermometer for the oil and a timer, you can produce fail-proof fried chicken.  If you’ve ever wanted to make your own fried chicken, now is the time to try!

Do I have to use cornstarch? Can I replace the flour?

Cornstarch is one of our recommended ingredients for the crispiest fried chicken. Cornstarch is often used in Asian fried chicken recipes. The combination of the flour with cornstarch produces the crispiest result. You can replace all of the flour with cornstarch, or you can try using a similar non-gluten based flour or flour blend in place of traditional all-purpose flour.

How many minutes do I cook fried chicken?

The average piece of chicken will need to be fried for 14 minutes. Each piece of chicken will be different though so make sure you cook each one to a minimum internal temperature of 165 degrees Fahrenheit. White meat will have its peak juiciness at 165 degrees F. Dark meat can be cooked to 170-175F for the best texture.

Why does the breading on my fried chicken fall off? How can I avoid that?

One of the challenges that people face when making fried chicken is that their crunchy coating falls off. There’s usually a few reasons for this to happen. Here are some tips for making sure your breading doesn’t fall off.

  • When coating and breading your chicken, be sure to tap off the excess buttermilk as well as the excess flour.
  • Give your chicken a gentle pat after coating with the flour mixture to make sure that the flour sticks to the buttermilk.
  • Make sure that you don’t overcrowd your pan. You want to make sure that the chicken isn’t bumping against other pieces of chicken which can knock off the breading.
  • Only flip your chicken once while frying. The more you fuss with your chicken, the more likely you are to knock off or disturb some of the crunchy coating.

Some people recommend allowing your chicken to dry on a wire rack after dipping and dredging. This is not only useful, it’s also convenient when making large batches.

What kind of oil is best for frying? Can I save my used oil for later?

There are lots of options when it comes to oil used for deep frying. Common options include peanut oil, vegetable oil, canola oil, safflower oil, corn oil and more. Vegetable oil is the oil we recommend using for deep frying. It has a high smoke point and once used for frying, can be reused. Simply let the oil cool down completely, strain it, and return it to a storage container for later use. The best temperature to fry chicken at is 350 degrees Fahrenheit. It is normal though for the oil temperature to fluctuate while cooking. As long as your oil is between 300 and 350 degrees Fahrenheit, your chicken should come out perfect.

How long is fried chicken good for?

Fried chicken is best when it is fresh and the skin is still crispy. Leftovers though will be good in the fridge for 2 to 3 days. The skin will not be as crispy reheated. For best results, reheat leftover fried chicken in a 350 degree oven for 15-20 minutes.

Looking for what to serve with Fried Chicken? You may enjoy these delicious classic American side dishes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside. 

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

  • 6 chicken thighs
  • 6 chicken drumsticks
  • 3 cups buttermilk
  • 1/2 cup Buffalo Hot Sauce optional
  • 2 teaspoons salt
  • 1 teaspoon pepper
Dredging Mixture
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon white pepper
  • 1 teaspoon cayenne pepper
  • 1 quart vegetable oil for frying

Instructions

  • In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.

  • When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.

  • Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.

  • Working one at a time, remove chicken pieces from buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.

  • Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece about half way through, until the chicken reaches an internal temperature of 165 degrees F. 

  • Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving. 

Calories: 723kcal | Carbohydrates: 66g | Protein: 42g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 193mg | Sodium: 2847mg | Potassium: 681mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1035IU | Vitamin C: 0.4mg | Calcium: 178mg | Iron: 4.9mg

This recipe first appeared on The Stay At Home Chef July 9, 2013

Cholesterol in Fried Chicken




Food database and calorie counter


The favorite choice for the term “Fried Chicken” is 1 medium Fried Chicken Drumstick No Coating (Skin Eaten)
which has about 60 mg of cholesterol.
The amount of cholesterol for a variety of types and serving sizes of Fried Chicken is shown below.

View other nutritional values (such as Calories, Carbs or Fats) using the filter below:


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Nutrition Facts


Serving Size 1 medium drumstick (yield after cooking, bone removed)

Amount Per Serving

Calories

119

 

% Daily Values*

Total Fat

6. 79g

9%

Saturated Fat

1.676g

8%

Trans Fat

Polyunsaturated Fat

1.717g

Monounsaturated Fat

2.67g

Cholesterol

56mg

19%

Sodium

211mg

9%

Total Carbohydrate

0g

0%

Dietary Fiber

0g

0%

Sugars

0g

Protein

13.6g

Vitamin D

Calcium

7mg

1%

Iron

0.66mg

4%

Potassium

116mg

2%

Vitamin A

15mcg

2%

Vitamin C

0mg

0%



     
 

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small drumstick (yield after cooking, bone removed)medium drumstick (yield after cooking, bone removed)large drumstick (yield after cooking, bone removed)oz, with bone, cooked (yield after bone removed)oz, with bone, raw (yield after cooking, bone removed)oz, boneless, cookedoz, boneless, raw (yield after cooking)cubic inch, boneless, cookedcup, cooked, dicedserving (49g)g



 

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5 Foods to Avoid to Lower Cholesterol: Westmed Family Healthcare: Family Physicians

Heart disease is the primary cause of death worldwide, and high cholesterol is a major risk factor. For years, people avoided cholesterol-rich foods such as eggs in an effort to manage cholesterol.

Today, we know that foods high in cholesterol aren’t the main contributors to elevations in blood cholesterol. Of all dietary components, saturated fat has the most potent impact on raising low-density lipoprotein (LDL), a harmful form of cholesterol. 

At Westmed Family Healthcare, we put together this guide of the top five foods to avoid to lower your cholesterol, and we urge you to work with one of our medical professionals to protect your heart and stay healthy.  

Processed meat

Bacon for breakfast, a hot dog at a baseball game, and a ham sandwich at a summer picnic may seem like staples, but these processed meats are rich in saturated fat and can increase your cholesterol levels. 

Cutting back on processed meats is one of the most beneficial dietary changes you can make to lower your cholesterol. Here are some examples of processed meats to avoid:

  • Bologna
  • Beef jerky
  • Corned beef
  • Salami
  • Pepperoni
  • Sausage
  • Ham

Fatty meats

In addition to processed meats, some cuts of meat are laden with saturated fats. Rib cuts are a significant source of saturated fats. When choosing meat, look for lean cuts, which are more beneficial on your cholesterol journey. The all-stars of lean cuts are sirloin tips, top round, and bottom round.

Unhealthy fats

Not all fat is created equal. Certain fat is essential, meaning your body must get it from your diet. Oils such as olive and flaxseed are beneficial to your health. But saturated fats are harmful to your heart and circulatory system. Unhealthy fats and oils to avoid are: 

  • Lard
  • Partially hydrogenated products
  • Mayonnaise
  • Butter
  • Palm oil
  • Palm kernel oil

Deep-fried foods 

We highly recommend that you avoid deep-fried foods to lower cholesterol and promote heart health. Oils commonly used for deep frying are rich in saturated fat. When it comes to elevated cholesterol, deep-fried foods are a contributor. 

Baking, grilling, and broiling are healthier cooking methods. 

Baked goods

Biscuits, cookies, cakes, and other baked goods are a rich source of saturated fat. The standard dough recipes used to make baked goods are high in total fat, and much of that fat is in the saturated form. 

The fat in baked goods gives it the texture and melt-in-the-mouth feel. It also prevents the gluten from absorbing the water content and drying out the dough. Due to the key role of fat in baked goods, it’s difficult to find baked goods that are low in saturated fat. Your best bet is to bake foods yourself using healthier recipes. 

Cutting back on foods high in saturated fat and replacing them with healthy fats is a cornerstone of managing cholesterol through diet. When diet and lifestyle changes alone aren’t enough, our family physicians can prescribe medication to help. 

Call our Westminster, Colorado, office to schedule an appointment with one of our board-certified physicians or to talk with our on-call provider. We offer online scheduling and same-day urgent care appointments.

Cholesterol Friendly Chicken | Healthy Eating

Chicken has a lot more going for it than just its taste and versatility, because it can also be a low-fat, low-calorie addition to any meal. When you select the right cut of chicken, you’ll also consume a good dose of protein without eating an unhealthy amount of cholesterol. The average healthy adult shouldn’t have more than 300 milligrams of cholesterol per day, according to MayoClinic. com.

Chicken

The amount of cholesterol you consume from a serving of chicken depends on what part of the chicken you prefer. A 3.5-ounce serving of white meat chicken breast contains 85 milligrams of cholesterol, which is about 28 percent of your daily limit. The same serving of dark meat from the chicken thigh contains 135 milligrams of cholesterol, or 45 percent of your daily limit. If you enjoy the crispy texture and rich taste of chicken skin, you’ll consume even more cholesterol. One ounce of chicken skin contains 37 milligrams of cholesterol, which is 12 percent of your daily limit. Skip organ meats because they are high in cholesterol. For example, an ounce of cooked chicken liver contains 160 milligrams of cholesterol, which is more than half of your daily limit.

Cooking Methods

The way you prepare your chicken influences how much cholesterol it contains, too. If you bake or roast your chicken with only herbs, spices and seasonings, you won’t add any additional cholesterol to your meal. If you fry it in butter, each tablespoon adds 31 milligrams of cholesterol. Swap the butter for olive oil and you won’t add any cholesterol to your fried chicken. In fact, olive oil might actually help lower your cholesterol. Grilled chicken brushed with olive oil instead of butter is also a lower-cholesterol preparation.

Add-ins and Ingredients

The ingredients you add to your chicken meal can improve the nutritional value of the food, but some can also increase the cholesterol content. Vegetables don’t contain any cholesterol, and they can help you lower your overall cholesterol levels, too. Sprinkle a cooked piece of chicken with chopped nuts, such as pistachios, cashews or macadamia nuts. Eating an ounce or so of nuts every day can help lower your cholesterol levels, and the nuts themselves don’t contain any cholesterol. Pass on creamy sauces, butter and lard because they’ll drive up the cholesterol content of your chicken significantly.

Considerations

If your doctor has recommended that you follow a low-cholesterol diet, you need to be even more careful when you eat meat such as chicken. Some people following a low-cholesterol diet are limited to 200 milligrams a day or less. Consuming too much cholesterol is associated with an increased risk of heart disease, according to MayoClinic.com, and limiting your dietary intake is one way to bring your levels down and improve your overall health. Getting plenty of exercise and eating fiber-rich foods such as whole grains, fruits and vegetables can help, too.

References

  • U.S. Department of Agriculture: Chicken, Broilers or Fryers, Breast, Meat Only, Cooked, Roasted
  • U.S. Department of Agriculture:Chicken, Broilers or Fryers, Breast, Meat and Skin, Cooked, Roasted
  • U.S. Department of Agriculture: Chicken, Skin (Drumsticks and Thighs), Cooked, Roasted
  • U.S. Department of Agriculture: Chicken, Broilers or Fryers, Thigh, Meat Only, Cooked, Roasted
  • Harvard School of Public Health: Fats and Cholesterol: Out With the Bad, In With the Good
  • MayoClinic.com: High Cholesterol
  • MayoClinic. com: Cholesterol: Top Five Foods to Lower Your Numbers
  • U.S. Department of Agriculture: Butter, Salted
  • U.S. Department of Agriculture: Oil, Olive, Salad or Cooking
  • U.S. Department of Agriculture: Chicken, Liver, All Classes, Cooked, Pan-Fried

Writer Bio

Sara Ipatenco has taught writing, health and nutrition. She started writing in 2007 and has been published in Teaching Tolerance magazine. Ipatenco holds a bachelor’s degree and a master’s degree in education, both from the University of Denver.

1 egg yolk worse than a KFC Double Down when it comes to cholesterol

Three leading physicians have published a review in the Canadian Journal of Cardiology warning about the danger of dietary cholesterol for those at risk of a heart attack or stroke. And they say one of the worst offenders is the egg yolk which, depending on size, can contain 215 to 275 mg of cholesterol. The Double Down from Kentucky Fried Chicken contains 150 mg of cholesterol. Patients at risk of cardiovascular disease are advised to limit their total dietary cholesterol to less than 200 mg per day.

The review of studies was authored by stroke prevention expert, Dr. David Spence of The University of Western Ontario, nutrition expert Dr. David Jenkins of the Risk Factor Modification Centre at St. Michael’s Hospital in Toronto, and cholesterol expert Dr. Jean Davignon of the Clinique de nutrition métabolisme et athérosclérose in Montreal.

“We wanted to put cholesterol into perspective, as there’s been a widespread misconception developing among the Canadian public and even physicians, that consumption of dietary cholesterol and egg yolks is harmless,” says Dr. Spence, a professor and scientist at the Schulich School of Medicine & Dentistry, Robarts Research Institute. “Much of this has to do with effective egg marketing.

The review comments on the difference between fasting cholesterol and dietary cholesterol levels. It also discusses two large studies which showed no harm from egg consumption in healthy people. The authors point out that in both studies, those who developed diabetes while consuming an egg a day doubled their risk of cardiovascular disease compared to those eating less than an egg a week. The studies also showed a significant increase of new onset diabetes with regular egg consumption.

The authors conclude, “There is no question that egg white is classed as a valuable source of high-quality protein. Egg yolks, however, are not something that should be eaten indiscriminately by adults without regard to their global cardiovascular risk, genetic predisposition to heart attacks and overall food habits.”


Egg-irony: High cholesterol food may reduce blood pressure


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Cholesterol in fried chicken, per 100g

Welcome to the nutritional cholesterol content in 37 different types of fried chicken, ranging from 564 mg to 0 mg per 100g. The basic type of fried chicken is Chicken, meatless, breaded, fried, where the amount of cholesterol in 100g is 0 mg.

0 mg of cholesterol per 100g, from Chicken, meatless, breaded, fried corresponds to 0% of the cholesterol RDA. For a typical serving size of 1 cup, diced (or 130 g) the amount of Cholesterol is 0 mg. This corresponds to an RDA percentage of 0%.

The percentage of the recommended daily allowance (RDA) for cholesterol is based on a 200 mg RDA level for a mature adult.

Top twenty fried chicken products high in cholesterol

Below is a summary list for the top twenty fried chicken items ranked by the amount or level of cholesterol in 100g.

1. Chicken, liver, all classes, cooked, pan-fried : 564mg (282%RDA)
2. Chicken, broilers or fryers, giblets, cooked, fried : 446mg (223%RDA)
3. Chicken, broilers or fryers, meat and skin and giblets and neck, cooked, fried, flour : 112mg (56%RDA)
4. Chicken, broilers or fryers, neck, meat only, cooked, fried : 105mg (53%RDA)
5. Chicken, broilers or fryers, meat and skin and giblets and neck, cooked, fried, batter : 103mg (52%RDA)
6. Chicken, broilers or fryers, thigh, meat only, cooked, fried : 102mg (51%RDA)
7. Chicken, broilers or fryers, leg, meat only, cooked, fried : 99mg (50%RDA)
8. Chicken, broilers or fryers, thigh, meat and skin, cooked, fried, flour : 97mg (49%RDA)
9. Chicken, broilers or fryers, dark meat, meat only, cooked, fried : 96mg (48%RDA)
10. Chicken, broilers or fryers, neck, meat and skin, cooked, fried, flour : 94mg (47%RDA)
11. Chicken, broilers or fryers, leg, meat and skin, cooked, fried, flour : 94mg (47%RDA)
12. Chicken, broilers or fryers, drumstick, meat only, cooked, fried : 94mg (47%RDA)
13. Chicken, broilers or fryers, meat only, cooked, fried : 94mg (47%RDA)
14. Chicken, broilers or fryers, thigh, meat and skin, cooked, fried, batter : 93mg (47%RDA)
15. Chicken, broilers or fryers, back, meat only, cooked, fried : 93mg (47%RDA)
16. Chicken, broilers or fryers, dark meat, meat and skin, cooked, fried, flour : 92mg (46%RDA)
17. Chicken, broilers or fryers, neck, meat and skin, cooked, fried, batter : 91mg (46%RDA)
18. Chicken, broilers or fryers, breast, meat only, cooked, fried : 91mg (46%RDA)
19. Chicken, broilers or fryers, leg, meat and skin, cooked, fried, batter : 90mg (45%RDA)
20. Chicken, broilers or fryers, drumstick, meat and skin, cooked, fried, flour : 90mg (45%RDA)

Following on from the twenty top fried chicken items or products containing cholesterol we have a more comprehensive break down of Chicken, meatless, breaded, fried, and the highest item containing cholesterol which is Chicken, liver, all classes, cooked, pan-fried. We also give a comparison of average values, median values and lowest values along with a comparison with other food groups and assess the effects of storage and preparation on the 37 types of fried chicken.

At the bottom of the page is the full list for the 37 different types of fried chicken based on the content in different servings in grams and oz (and other serving sizes), providing a comprehensive analysis of the cholesterol content in fried chicken.

Chicken, meatless, breaded, fried – Nutritional Content and Chart

The full nutrition content, RDA percentages and levels for Chicken, meatless, breaded, fried should be considered along with the cholesterol content. This food profile is part of our list of food and drinks under the general group Legumes and Legume Products.Other important and cholesterol related nutrients are Calories, Protein, Fat and Carbohydrate. For this 100g serving in your diet, the amount of Calories is 234 kcal (12% RDA), the amount of Protein is 21.28 g (38% RDA), the amount of Fat is 12.77 g (20% RDA) and the amount of Carbohydrate is 8.51 g (7% RDA). The nutritional content and facts for 100g, which includes Calories, Protein, Fat and Carbohydrate is shown in the RDA chart below as percentages of the recommended daily allowance along with the cholesterol levels in fried chicken.

Our proprietary nutritional density score gives a nutritional value out of 100 based on 9 different vitamins, minerals and macro nutrients. Chicken, meatless, breaded, fried has a nutritional value score of 15 out of 100.

Amount of cholesterol per 100 Calories

100 calories of chicken, meatless, breaded, fried is a serving size of 0.43 g, and the amount of Cholesterol is 0 mg (0% RDA). Other important and related nutrients and macronutrients such as Fat, in 100 Calories are as follows; Protein 9.09 g (16.24% RDA), Fat 5.46 g (8.55% RDA), Carbohydrate 3.64 g (2.99% RDA). This is shown in the cholesterol RDA percentage chart below, based on 100 Calories, along with the other important nutrients and macro nutrients.

Content per Typical Serving Size 1 cup, diced (or 130 g)

For the food Chicken, meatless, breaded, fried the typical serving size is 1 cup, diced (or 130 g) which contains 0 mg of Cholesterol. In terms of the gram weight and total content for this serving the Calories content is 304.2 kcal, the Protein content is 27.66 g, the Fat content is 16.6 g and the Carbohydrate content is 11.06 g. The percentages are shown below in the cholesterol chart, for the typical serving of cholesterol and the related and important nutritional values.

Macronutrients in Chicken, meatless, breaded, fried

The amount of protein, fat and carbs from this food described above is measured in grams per 100g and grams in a typical serving size (in this case 1 cup, diced or 130 g), although it is also useful to give the number of calories from protein, fat and carbohydrate which are the most important macronutrients. For this serving in your diet here are the macronutrient calories. From protein the number of calories is 110.6 (kcal).The number of calories from Fat is 149.4 (kcal).The total calories from carbohydrate is 44.2 (kcal).

Milligrams of cholesterol in fried chicken (per 100g)

This list of 37 types of fried chicken, is brought to you by www.dietandfitnesstoday.com and ranges from Chicken, liver, all classes, cooked, pan-fried through to Chicken, meatless, breaded, fried where all food items are ranked by the content or amount per 100g. The nutritional cholesterol content can be scaled by the amount in grams, oz or typical serving sizes. Simply click on a food item or beverage from the list at the bottom of the page to give a full dietary nutritional breakdown to answer the question how much cholesterol in fried chicken.

The list below gives the total cholesterol content in the 37 items from the general description ‘fried chicken’ each of which show the cholesterol amount as well as Calories, Protein, Fat and Carbohydrate. Below, is the top 37 food items shown in the cholesterol chart. This gives a quick and easy dietary comparison for the different items, where each item is listed at the bottom of the page with a nutritional summary.

The corresponding nutritional value for fried chicken based on our density score out of 100 (ranked by the amount of cholesterol per 100g) is shown in the below nutritional density chart.

The corresponding Calories for fried chicken ranked by the amount of cholesterol per 100g is shown below in the fried chicken calories chart.

Effect of Preparation and Storage on cholesterol

The level of cholesterol can be affected by the method of storage for example canned or frozen and also by the method of preparation for example either raw, cooked or fried. The number of food items which are cooked are 36 items. The highest amount of cholesterol from the 36 cooked items is in Chicken, liver, all classes, cooked, pan-fried where the amount is 564 mg per 100g.

Average Content for fried chicken

The average (or more correctly the arithmetic mean) amount of cholesterol contained in 100g of fried chicken, based on the list below of 37 different items under the general description of fried chicken, is 110.68 mg of cholesterol. This average value corresponds to 55.34 % of the recommended dietary allowance (or RDA) in your diet. The averages for the different nutrients are as follows; the average amount of Calories is 270.86 kcal, the average amount of Protein is 25.80 g, the average amount of Fat is 15.53 g and the average amount of Carbohydrate is g.

Median Amount

The median value of Cholesterol is found in Chicken, broilers or fryers, leg, meat and skin, cooked, fried, batter which in 100g contains 90 mg of Cholesterol. This corresponds to 45 % of the recommended daily allowance. For this serving the amount of Calories is 273 kcal, the amount of Protein is 21.77 g, the amount of Fat is 16.17 g and the amount of Carbohydrate is 8.72 g.

Highest cholesterol Content per 100g

Using the list below for the 37 different fried chicken nutrition entries in our database, the highest amount of cholesterol is found in Chicken, liver, all classes, cooked, pan-fried which contains 564 mg of cholesterol per 100g. The associated percentage of RDA is 282 %. For this 100g serving the Calories content is 172 kcal, the Protein content is 25.78 g, the Fat content is 6.43 g, the Carbohydrate content is 1.11 g.

The lowest amount of cholesterol in 100g is in Chicken, meatless, breaded, fried which contains 0 mg. This gives as percentage of the recommended daily allowance 0 % of the RDA. For this 100g serving the amount of Calories is 234 kcal, the amount of Protein is 21.28 g, the amount of Fat is 12. 77 g, the amount of Carbohydrate is 8.51 g.

The difference between the highest and lowest values gives a cholesterol range of 564 mg per 100g. The range for the other nutrients are as follows; 62 kcal for Calories, 4.5 g for Protein, 6.34 g for Fat, 0 g for Carbohydrate.

Highest Amount of cholesterol per Serving

Please remember that the above gives an accurate value in 100g for high cholesterol foods in your diet. For example 100g of Chicken, meatless, breaded, fried contains 0 mg of cholesterol. However, there are other factors to consider when you are assessing your nutritional requirements. You should also take into account portion sizes when you are considering the cholesterol nutritional content.

The food with the highest cholesterol content per typical serving is Chicken, broilers or fryers, meat and skin and giblets and neck, cooked, fried, batter which contains 1058.84 mg in 1 chicken (or 1028 g). The percentage of the recommended daily value for this serving is 529 %. For this serving the Calories content is 2991.48 kcal, the Protein content is 234.8 g, the Fat content is 180.21 g and the Carbohydrate content is 92.83 g.

Nutritional Information Summary

From the list below you can find a full nutrition facts breakdown for all foods containing cholesterol which can be scaled for different servings and quantities. We have also sorted our complete nutritional information and vitamin database of over 7000 foods, to give a list of cholesterol in foods

Fried chicken List, cholesterol Content per 100g

1. Chicken, liver, all classes, cooked, pan-fried – Cholesterol
  Nutritional Value : 20 / 100     food group – Poultry Products
  Cholesterol
(%RDA)
Calories
(%RDA)
Carbohydrate
(%RDA)
Fat
(%RDA)
Protein
(%RDA)
  Profile for a 100g serving :
  564 mg (282%) 172 kcal (9%) 1. 11 g (1%) 6.43 g (10%) 25.78 g (46%)
  Typical Serving size of 1 liver (or 44g):
   248.16 mg (124%) 75.68 kcal (4%) 0.49 g (0%) 2.83 g (4%) 11.34 g (20%)
  Other serving sizes 1 oz (or 28.35g):
  159.89 mg (80%) 48.76 kcal (2%) 0.31 g (0%) 1.82 g (3%) 7.31 g (13%)
2. Chicken, broilers or fryers, giblets, cooked, fried – Cholesterol
  Nutritional Value : 17 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  446 mg (223%) 277 kcal (14%) 4. 35 g (3%) 13.46 g (21%) 32.54 g (58%)
  Typical Serving size of 1 cup and chopped or diced (or 145g):
   646.7 mg (323%) 401.65 kcal (20%) 6.31 g (5%) 19.52 g (30%) 47.18 g (84%)
  Other serving sizes 1 unit (yield from 1 lb ready-to-cook chicken) (or 13g):
  57.98 mg (29%) 36.01 kcal (2%) 0.57 g (0%) 1.75 g (3%) 4.23 g (8%)
3. Chicken, broilers or fryers, meat and skin and giblets and neck, cooked, fried, flour – Cholesterol
  Nutritional Value : 15 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  112 mg (56%) 272 kcal (14%) 3. 27 g (3%) 15.27 g (23%) 28.57 g (51%)
  Typical Serving size of 1 chicken (or 708g):
   792.96 mg (396%) 1925.76 kcal (96%) 23.15 g (18%) 108.11 g (166%) 202.28 g (361%)
  Other serving sizes 1 unit (yield from 1 lb ready-to-cook chicken) (or 212g):
  237.44 mg (119%) 576.64 kcal (29%) 6.93 g (5%) 32.37 g (50%) 60.57 g (108%)
4. Chicken, broilers or fryers, neck, meat only, cooked, fried – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  105 mg (53%) 229 kcal (11%) 1. 77 g (1%) 11.88 g (18%) 26.87 g (48%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 7g):
   7.35 mg (4%) 16.03 kcal (1%) 0.12 g (0%) 0.83 g (1%) 1.88 g (3%)
  Other serving sizes 1 neck and bone and skin removed (or 22g):
  23.1 mg (12%) 50.38 kcal (3%) 0.39 g (0%) 2.61 g (4%) 5.91 g (11%)
5. Chicken, broilers or fryers, meat and skin and giblets and neck, cooked, fried, batter – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  103 mg (52%) 291 kcal (15%) 9. 03 g (7%) 17.53 g (27%) 22.84 g (41%)
  Typical Serving size of 1 chicken (or 1028g):
   1058.84 mg (529%) 2991.48 kcal (150%) 92.83 g (71%) 180.21 g (277%) 234.8 g (419%)
  Other serving sizes 1 unit (yield from 1 lb ready-to-cook chicken) (or 308g):
  317.24 mg (159%) 896.28 kcal (45%) 27.81 g (21%) 53.99 g (83%) 70.35 g (126%)
6. Chicken, broilers or fryers, thigh, meat only, cooked, fried – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  102 mg (51%) 218 kcal (11%) 1. 18 g (1%) 10.3 g (16%) 28.18 g (50%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 31g):
   31.62 mg (16%) 67.58 kcal (3%) 0.37 g (0%) 3.19 g (5%) 8.74 g (16%)
  Other serving sizes 1 thigh and bone and skin removed (or 52g):
  53.04 mg (27%) 113.36 kcal (6%) 0.61 g (0%) 5.36 g (8%) 14.65 g (26%)
7. Chicken, broilers or fryers, leg, meat only, cooked, fried – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  99 mg (50%) 208 kcal (10%) 0. 65 g (1%) 9.32 g (14%) 28.38 g (51%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 56g):
   55.44 mg (28%) 116.48 kcal (6%) 0.36 g (0%) 5.22 g (8%) 15.89 g (28%)
  Other serving sizes 1 leg and bone and skin removed (or 94g):
  93.06 mg (47%) 195.52 kcal (10%) 0.61 g (0%) 8.76 g (13%) 26.68 g (48%)
8. Chicken, broilers or fryers, thigh, meat and skin, cooked, fried, flour – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  97 mg (49%) 262 kcal (13%) 3. 18 g (2%) 14.98 g (23%) 26.75 g (48%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 38g):
   36.86 mg (18%) 99.56 kcal (5%) 1.21 g (1%) 5.69 g (9%) 10.17 g (18%)
  Other serving sizes 1 thigh and bone removed (or 62g):
  60.14 mg (30%) 162.44 kcal (8%) 1.97 g (2%) 9.29 g (14%) 16.59 g (30%)
9. Chicken, broilers or fryers, dark meat, meat only, cooked, fried – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  96 mg (48%) 239 kcal (12%) 2. 59 g (2%) 11.62 g (18%) 28.99 g (52%)
  Typical Serving size of 1 cup (or 140g):
   134.4 mg (67%) 334.6 kcal (17%) 3.63 g (3%) 16.27 g (25%) 40.59 g (72%)
  Other serving sizes 1 unit (yield from 1 lb ready-to-cook chicken) (or 91g):
  87.36 mg (44%) 217.49 kcal (11%) 2.36 g (2%) 10.57 g (16%) 26.38 g (47%)
10. Chicken, broilers or fryers, neck, meat and skin, cooked, fried, flour – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  94 mg (47%) 332 kcal (17%) 4. 24 g (3%) 23.61 g (36%) 24.01 g (43%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 11g):
   10.34 mg (5%) 36.52 kcal (2%) 0.47 g (0%) 2.6 g (4%) 2.64 g (5%)
  Other serving sizes 1 neck and bone removed (or 36g):
  33.84 mg (17%) 119.52 kcal (6%) 1.53 g (1%) 8.5 g (13%) 8.64 g (15%)
11. Chicken, broilers or fryers, leg, meat and skin, cooked, fried, flour – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  94 mg (47%) 254 kcal (13%) 2. 5 g (2%) 14.43 g (22%) 26.84 g (48%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 67g):
   62.98 mg (31%) 170.18 kcal (9%) 1.68 g (1%) 9.67 g (15%) 17.98 g (32%)
  Other serving sizes 1 leg and bone removed (or 112g):
  105.28 mg (53%) 284.48 kcal (14%) 2.8 g (2%) 16.16 g (25%) 30.06 g (54%)
12. Chicken, broilers or fryers, drumstick, meat only, cooked, fried – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  94 mg (47%) 195 kcal (10%) 0 g (0%) 8.08 g (12%) 28.62 g (51%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 25g):
   23.5 mg (12%) 48.75 kcal (2%) 0 g (0%) 2.02 g (3%) 7.16 g (13%)
  Other serving sizes 1 drumstick and bone and skin removed (or 42g):
  39.48 mg (20%) 81.9 kcal (4%) 0 g (0%) 3.39 g (5%) 12.02 g (21%)
13. Chicken, broilers or fryers, meat only, cooked, fried – Cholesterol
  Nutritional Value : 15 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  94 mg (47%) 219 kcal (11%) 1.69 g (1%) 9.12 g (14%) 30.57 g (55%)
  Typical Serving size of 1 cup and chopped or diced (or 140g):
   131.6 mg (66%) 306.6 kcal (15%) 2.37 g (2%) 12.77 g (20%) 42.8 g (76%)
  Other serving sizes 1 unit (yield from 1 lb ready-to-cook chicken) (or 155g):
  145.7 mg (73%) 339.45 kcal (17%) 2.62 g (2%) 14.14 g (22%) 47.38 g (85%)
  Other serving sizes .5 chicken and bone and skin removed (or 258g):
  242.52 mg (121%) 565.02 kcal (28%) 4.36 g (3%) 23.53 g (36%) 78.87 g (141%)
14. Chicken, broilers or fryers, thigh, meat and skin, cooked, fried, batter – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  93 mg (47%) 277 kcal (14%) 9.08 g (7%) 16.53 g (25%) 21.61 g (39%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 52g):
   48.36 mg (24%) 144.04 kcal (7%) 4.72 g (4%) 8.6 g (13%) 11.24 g (20%)
  Other serving sizes 1 thigh and bone removed (or 86g):
  79.98 mg (40%) 238.22 kcal (12%) 7.81 g (6%) 14.22 g (22%) 18.58 g (33%)
15. Chicken, broilers or fryers, back, meat only, cooked, fried – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  93 mg (47%) 288 kcal (14%) 5.68 g (4%) 15.32 g (24%) 29.99 g (54%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 35g):
   32.55 mg (16%) 100.8 kcal (5%) 1.99 g (2%) 5.36 g (8%) 10.5 g (19%)
  Other serving sizes .5 back and bone and skin removed (or 58g):
  53.94 mg (27%) 167.04 kcal (8%) 3.29 g (3%) 8.89 g (14%) 17.39 g (31%)
16. Chicken, broilers or fryers, dark meat, meat and skin, cooked, fried, flour – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  92 mg (46%) 285 kcal (14%) 4.08 g (3%) 16.91 g (26%) 27.22 g (49%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 110g):
   101.2 mg (51%) 313.5 kcal (16%) 4.49 g (3%) 18.6 g (29%) 29.94 g (53%)
  Other serving sizes .5 chicken and bone removed (or 184g):
  169.28 mg (85%) 524.4 kcal (26%) 7.51 g (6%) 31.11 g (48%) 50.08 g (89%)
17. Chicken, broilers or fryers, neck, meat and skin, cooked, fried, batter – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  91 mg (46%) 330 kcal (17%) 8.7 g (7%) 23.52 g (36%) 19.82 g (35%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 16g):
   14.56 mg (7%) 52.8 kcal (3%) 1.39 g (1%) 3.76 g (6%) 3.17 g (6%)
  Other serving sizes 1 neck and bone removed (or 52g):
  47.32 mg (24%) 171.6 kcal (9%) 4.52 g (3%) 12.23 g (19%) 10.31 g (18%)
18. Chicken, broilers or fryers, breast, meat only, cooked, fried – Cholesterol
  Nutritional Value : 15 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  91 mg (46%) 187 kcal (9%) 0.51 g (0%) 4.71 g (7%) 33.44 g (60%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 52g):
   47.32 mg (24%) 97.24 kcal (5%) 0.27 g (0%) 2.45 g (4%) 17.39 g (31%)
  Other serving sizes .5 breast and bone and skin removed (or 86g):
  78.26 mg (39%) 160.82 kcal (8%) 0.44 g (0%) 4.05 g (6%) 28.76 g (51%)
19. Chicken, broilers or fryers, leg, meat and skin, cooked, fried, batter – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  90 mg (45%) 273 kcal (14%) 8.72 g (7%) 16.17 g (25%) 21.77 g (39%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 95g):
   85.5 mg (43%) 259.35 kcal (13%) 8.28 g (6%) 15.36 g (24%) 20.68 g (37%)
  Other serving sizes 1 leg and bone removed (or 158g):
  142.2 mg (71%) 431.34 kcal (22%) 13.78 g (11%) 25.55 g (39%) 34.4 g (61%)
20. Chicken, broilers or fryers, drumstick, meat and skin, cooked, fried, flour – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  90 mg (45%) 245 kcal (12%) 1.63 g (1%) 13.72 g (21%) 26.96 g (48%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 29g):
   26.1 mg (13%) 71.05 kcal (4%) 0.47 g (0%) 3.98 g (6%) 7.82 g (14%)
  Other serving sizes 1 drumstick and bone removed (or 49g):
  44.1 mg (22%) 120.05 kcal (6%) 0.8 g (1%) 6.72 g (10%) 13.21 g (24%)
21. Chicken, broilers or fryers, light meat, meat only, cooked, fried – Cholesterol
  Nutritional Value : 15 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  90 mg (45%) 192 kcal (10%) 0.42 g (0%) 5.54 g (9%) 32.82 g (59%)
  Typical Serving size of 1 cup (or 140g):
   126 mg (63%) 268.8 kcal (13%) 0.59 g (0%) 7.76 g (12%) 45.95 g (82%)
  Other serving sizes 1 unit (yield from 1 lb ready-to-cook chicken) (or 64g):
  57.6 mg (29%) 122.88 kcal (6%) 0.27 g (0%) 3.55 g (5%) 21 g (38%)
22. Chicken, broilers or fryers, meat and skin, cooked, fried, flour – Cholesterol
  Nutritional Value : 15 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  90 mg (45%) 269 kcal (13%) 3.15 g (2%) 14.92 g (23%) 28.56 g (51%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 188g):
   169.2 mg (85%) 505.72 kcal (25%) 5.92 g (5%) 28.05 g (43%) 53.69 g (96%)
  Other serving sizes .5 chicken and bone removed (or 314g):
  282.6 mg (141%) 844.66 kcal (42%) 9.89 g (8%) 46.85 g (72%) 89.68 g (160%)
23. Chicken, broilers or fryers, breast, meat and skin, cooked, fried, flour – Cholesterol
  Nutritional Value : 15 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  89 mg (45%) 222 kcal (11%) 1.64 g (1%) 8.87 g (14%) 31.84 g (57%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 59g):
   52.51 mg (26%) 130.98 kcal (7%) 0.97 g (1%) 5.23 g (8%) 18.79 g (34%)
  Other serving sizes .5 breast and bone removed (or 98g):
  87.22 mg (44%) 217.56 kcal (11%) 1.61 g (1%) 8.69 g (13%) 31.2 g (56%)
24. Chicken, broilers or fryers, back, meat and skin, cooked, fried, flour – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  89 mg (45%) 331 kcal (17%) 6.5 g (5%) 20.74 g (32%) 27.79 g (50%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 44g):
   39.16 mg (20%) 145.64 kcal (7%) 2.86 g (2%) 9.13 g (14%) 12.23 g (22%)
  Other serving sizes .5 back and bone removed (or 72g):
  64.08 mg (32%) 238.32 kcal (12%) 4.68 g (4%) 14.93 g (23%) 20.01 g (36%)
25. Chicken, broilers or fryers, dark meat, meat and skin, cooked, fried, batter – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  89 mg (45%) 298 kcal (15%) 9.38 g (7%) 18.64 g (29%) 21.85 g (39%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 167g):
   148.63 mg (74%) 497.66 kcal (25%) 15.66 g (12%) 31.13 g (48%) 36.49 g (65%)
  Other serving sizes .5 chicken and bone removed (or 278g):
  247.42 mg (124%) 828.44 kcal (41%) 26.08 g (20%) 51.82 g (80%) 60.74 g (108%)
26. Chicken, broilers or fryers, back, meat and skin, cooked, fried, batter – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  88 mg (44%) 331 kcal (17%) 10.25 g (8%) 21.91 g (34%) 21.97 g (39%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 72g):
   63.36 mg (32%) 238.32 kcal (12%) 7.38 g (6%) 15.78 g (24%) 15.82 g (28%)
  Other serving sizes .5 back and bone removed (or 120g):
  105.6 mg (53%) 397.2 kcal (20%) 12.3 g (9%) 26.29 g (40%) 26.36 g (47%)
27. Chicken, broilers or fryers, light meat, meat and skin, cooked, fried, flour – Cholesterol
  Nutritional Value : 15 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  87 mg (44%) 246 kcal (12%) 1.82 g (1%) 12.09 g (19%) 30.45 g (54%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 78g):
   67.86 mg (34%) 191.88 kcal (10%) 1.42 g (1%) 9.43 g (15%) 23.75 g (42%)
  Other serving sizes .5 chicken and bone removed (or 130g):
  113.1 mg (57%) 319.8 kcal (16%) 2.37 g (2%) 15.72 g (24%) 39.59 g (71%)
28. Chicken, broilers or fryers, meat and skin, cooked, fried, batter – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  87 mg (44%) 289 kcal (14%) 9.42 g (7%) 17.35 g (27%) 22.54 g (40%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 280g):
   243.6 mg (122%) 809.2 kcal (40%) 26.38 g (20%) 48.58 g (75%) 63.11 g (113%)
  Other serving sizes .5 chicken and bone removed (or 466g):
  405.42 mg (203%) 1346.74 kcal (67%) 43.9 g (34%) 80.85 g (124%) 105.04 g (188%)
29. Chicken, broilers or fryers, drumstick, meat and skin, cooked, fried, batter – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  86 mg (43%) 268 kcal (13%) 8.28 g (6%) 15.75 g (24%) 21.95 g (39%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 43g):
   36.98 mg (18%) 115.24 kcal (6%) 3.56 g (3%) 6.77 g (10%) 9.44 g (17%)
  Other serving sizes 1 drumstick and bone removed (or 72g):
  61.92 mg (31%) 192.96 kcal (10%) 5.96 g (5%) 11.34 g (17%) 15.8 g (28%)
30. Chicken, broilers or fryers, breast, meat and skin, cooked, fried, batter – Cholesterol
  Nutritional Value : 15 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  85 mg (43%) 260 kcal (13%) 8.99 g (7%) 13.2 g (20%) 24.84 g (44%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 84g):
   71.4 mg (36%) 218.4 kcal (11%) 7.55 g (6%) 11.09 g (17%) 20.87 g (37%)
  Other serving sizes .5 breast and bone removed (or 140g):
  119 mg (60%) 364 kcal (18%) 12.59 g (10%) 18.48 g (28%) 34.78 g (62%)
31. Chicken, broilers or fryers, wing, meat only, cooked, fried – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  84 mg (42%) 211 kcal (11%) 0 g (0%) 9.15 g (14%) 30.15 g (54%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 12g):
   10.08 mg (5%) 25.32 kcal (1%) 0 g (0%) 1.1 g (2%) 3.62 g (6%)
  Other serving sizes 1 wing and bone and skin removed (or 20g):
  16.8 mg (8%) 42.2 kcal (2%) 0 g (0%) 1.83 g (3%) 6.03 g (11%)
32. Chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  84 mg (42%) 277 kcal (14%) 9.5 g (7%) 15.44 g (24%) 23.55 g (42%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 113g):
   94.92 mg (47%) 313.01 kcal (16%) 10.74 g (8%) 17.45 g (27%) 26.61 g (48%)
  Other serving sizes .5 chicken and bone removed (or 188g):
  157.92 mg (79%) 520.76 kcal (26%) 17.86 g (14%) 29.03 g (45%) 44.27 g (79%)
33. Chicken, broilers or fryers, wing, meat and skin, cooked, fried, flour – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  81 mg (41%) 321 kcal (16%) 2.39 g (2%) 22.16 g (34%) 26.11 g (47%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 19g):
   15.39 mg (8%) 60.99 kcal (3%) 0.45 g (0%) 4.21 g (6%) 4.96 g (9%)
  Other serving sizes 1 wing and bone removed (or 32g):
  25.92 mg (13%) 102.72 kcal (5%) 0.76 g (1%) 7.09 g (11%) 8.36 g (15%)
34. Chicken, broilers or fryers, wing, meat and skin, cooked, fried, batter – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  79 mg (40%) 324 kcal (16%) 10.94 g (8%) 21.81 g (34%) 19.87 g (35%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 29g):
   22.91 mg (11%) 93.96 kcal (5%) 3.17 g (2%) 6.32 g (10%) 5.76 g (10%)
  Other serving sizes 1 wing and bone removed (or 49g):
  38.71 mg (19%) 158.76 kcal (8%) 5.36 g (4%) 10.69 g (16%) 9.74 g (17%)
35. Chicken, broilers or fryers, skin only, cooked, fried, batter – Cholesterol
  Nutritional Value : 13 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  74 mg (37%) 394 kcal (20%) 23.15 g (18%) 28.83 g (44%) 10.32 g (18%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 114g):
   84.36 mg (42%) 449.16 kcal (22%) 26.39 g (20%) 32.87 g (51%) 11.76 g (21%)
  Other serving sizes .5 chicken and skin only (or 190g):
  140.6 mg (70%) 748.6 kcal (37%) 43.99 g (34%) 54.78 g (84%) 19.61 g (35%)
36. Chicken, broilers or fryers, skin only, cooked, fried, flour – Cholesterol
  Nutritional Value : 14 / 100     food group – Poultry Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  73 mg (37%) 502 kcal (25%) 9.34 g (7%) 42.58 g (66%) 19.09 g (34%)
  Typical Serving size of 1 unit (yield from 1 lb ready-to-cook chicken) (or 33g):
   24.09 mg (12%) 165.66 kcal (8%) 3.08 g (2%) 14.05 g (22%) 6.3 g (11%)
  Other serving sizes .5 chicken and skin only (or 56g):
  40.88 mg (20%) 281.12 kcal (14%) 5.23 g (4%) 23.84 g (37%) 10.69 g (19%)
37. Chicken, meatless, breaded, fried – Cholesterol
  Nutritional Value : 15 / 100     food group – Legumes and Legume Products
  Cholesterol Calories Carbohydrate Fat Protein
  Profile for a 100g serving :
  0 mg (0%) 234 kcal (12%) 8.51 g (7%) 12.77 g (20%) 21.28 g (38%)
  Typical Serving size of 1 cup and diced (or 130g):
   0 mg (0%) 304.2 kcal (15%) 11.06 g (9%) 16.6 g (26%) 27.66 g (49%)
  Other serving sizes 1 cup pieces (or 168g):
  0 mg (0%) 393.12 kcal (20%) 14.3 g (11%) 21.45 g (33%) 35.75 g (64%)

cholesterol and Nutritional Values – Top 221 Foods

Vegetables

leeks, turnip greens, swiss chard, mustard greens, yams, fennel, artichokes, broccoli, cauliflower, kale, green beans, brussel sprouts, cabbage, sweet potato, a potato, carrots, lettuce, iceberg lettuce, spinach, shiitake mushrooms, celery, salad, mushrooms, potatoes, baked potato, onions, asparagus, pumpkin, radishes, taro, turnips, okra, rhubarb, sweet corn, cowpeas, seaweed, broadbeans

Fruits

a banana, an apple, an orange, a peach, apricots, butternut squash, lemon, grapes, watermelon, strawberries, green grapes, kiwi, blueberries, zucchini, figs, honeydew, eggplant, dates, olives, a pear, coconut, cranberries, pomegranate, a mango, pineapple, cherries, cantaloupe, grapefruit, tangerine, nectarines, raisins, plums, tomatoes, chili peppers, chilis, peppers, avocado, cucumber, summer squash, winter squash, papaya, prunes, fruit salad, persimmons

Seafood

salmon, cod, sardines, shrimp, tuna, fish, tuna salad, halibut, sea bass, scallops, crab, lobster, oysters, herring, haddock, halibut, mackerel, pike, pollock, trout

Drinks

coffee, apple juice, cranberry juice, red wine, skim milk, white wine, wine, milk, beer, alcohol, coke, soy milk, whole milk, prune juice, tea, a shake, coconut milk, orange juice, energy drinks, soft drinks, grapefruit juice, lemon juice, lemonade

Nuts and Seeds

chia seeds, sunflower seeds, pecans, pumpkin seeds, hazelnuts, nuts, almonds, sesame seeds, walnuts, cashews, peanuts, chestnuts, coconut meat, ginkgo nuts, mixed nuts, macadamia nuts

Beans and Lentils

soybeans, pinto beans, kidney beans, lentils, black beans, lima beans, navy beans, beets, beans, garbanzo beans, baked beans

Meat

beef, steak, deer, bacon, chicken, fried chicken, turkey, turkey breast, chicken breast, meatloaf, ham, lamb, sausages, chicken light meat, chicken dark meat, chicken leg, fried chicken, roasted chicken, chicken thigh, chicken wings, duck, goose, pheasant, quail, pigeon, turkey light meat, turkey dark meat, turkey breast, turkey leg, turkey wing, emu, ostrich, frankfurter, pate, pork sausage, salami, bratwurst, pork loin, ground pork, lamb shank, veal, bison, beef liver, beef ribs

Fast Foods

french fries, pizza, a slice of pizza, hot dog, hamburger, a cheeseburger, a big mac

Dairy and Cheese

ricotta, yogurt, cottage cheese, an egg, egg whites, goats cheese, cheddar, cheddar cheese, cheese, hard boiled egg, feta cheese, mozzarella, low fat yogurt

Bread, Rice, Grains and Pasta

rye, millet, flaxseed, barley, buckwheat, whole wheat bread, a bagel, white bread, bread, quinoa, corn, spaghetti, rice, pasta, brown rice, white rice, cooked egg, mexican cheese, fruit yogurt

Spreads, Sauces and Herbs

hummus, mayonnaise, butter, peanut butter, soy sauce, thyme, basil, rosemary, pepper, coriander, dill, parsley, spices, chili sauce

Sweets, Desserts and Snacks

popcorn, chips, nachos, a granola bar, saltine crackers, cheesecake, jello, ice cream, doughnuts, chocolate, puddings, frozen yogurt, a snickers bar, croissants, danish pastry, english muffins, blueberry muffins, pie, pop tarts, coffeecake, crackers, potato chips, rice cakes, tortilla chips, fudge, puddings, syrups, dark chocolate, sundae, pretzels, pop tarts

Breakfast Cereal

granola, cheerios, oatmeal, kelloggs cereals, general mills cereals

Miscellaneous

spirulina, honey, sugar, brown sugar, tofu, olive oil, garlic, tempeh, oats, salad dressing, tomato soup, mushroom soup, chicken soup, vegetable soup, infant formula, cooking oil, shortening, fish oil, soybean oil, soy protein, gravy, raisins, currants, balsam pear, succotash, macaroni, egg noodles, japanese noodles, macaroni and cheese, burrito

Fried chicken breast Nutrition Facts

Nutrition Facts
For a Serving Size of
(g)
How many calories are in Fried chicken breast? Amount of calories in Fried chicken breast: Calories Calories from Fat (%)
% Daily Value *
How much fat is in Fried chicken breast? Amount of fat in Fried chicken breast: Total
Fat
How much saturated fat is in Fried chicken breast? Amount of saturated fat in Fried chicken breast: Saturated
fat
How much monounsaturated fat is in Fried chicken breast? Amount of monounsaturated fat in Fried chicken breast: Monounsaturated
fat
How much polyunsaturated fat is in Fried chicken breast? Amount of polyunsaturated fat in Fried chicken breast: Polyunsaturated
fat
How much trans fat is in Fried chicken breast? Amount of trans fat in Fried chicken breast: Trans
fat
How much cholesterol is in Fried chicken breast? Amount of cholesterol in Fried chicken breast: Cholesterol

How much sodium is in Fried chicken breast? Amount of sodium in Fried chicken breast: Sodium
How much potassium is in Fried chicken breast? Amount of potassium in Fried chicken breast: Potassium
How many carbs are in Fried chicken breast? Amount of carbs in Fried chicken breast: Carbohydrates
How many net carbs are in Fried chicken breast? Amount of net carbs in Fried chicken breast: Net
carbs
How much sugar is in Fried chicken breast? Amount of sugar in Fried chicken breast: Sugar
How much fiber is in Fried chicken breast? Amount of fiber in Fried chicken breast: Fiber
How much protein is in Fried chicken breast? Amount of protein in Fried chicken breast: Protein
Vitamins and minerals
How much Vitamin A is in Fried chicken breast? Amount of Vitamin A in Fried chicken breast: Vitamin A
How much Vitamin A IU is in Fried chicken breast? Amount of Vitamin A IU in Fried chicken breast: Vitamin A IU
How much Vitamin B6 is in Fried chicken breast? Amount of Vitamin B6 in Fried chicken breast: Vitamin B6
How much Vitamin B12 is in Fried chicken breast? Amount of Vitamin B12 in Fried chicken breast: Vitamin B12
How much Vitamin C is in Fried chicken breast? Amount of Vitamin C in Fried chicken breast: Vitamin C
How much Vitamin D is in Fried chicken breast? Amount of Vitamin D in Fried chicken breast: Vitamin D
How much Vitamin D IU is in Fried chicken breast? Amount of Vitamin D IU in Fried chicken breast: Vitamin D IU
How much Vitamin E is in Fried chicken breast? Amount of Vitamin E in Fried chicken breast: Vitamin E
How much Vitamin K is in Fried chicken breast? Amount of Vitamin K in Fried chicken breast: Vitamin K
How much Caffeine is in Fried chicken breast? Amount of Caffeine in Fried chicken breast: Caffeine
How much Calcium is in Fried chicken breast? Amount of Calcium in Fried chicken breast: Calcium
How much Iron is in Fried chicken breast? Amount of Iron in Fried chicken breast: Iron
How much Magnesium is in Fried chicken breast? Amount of Magnesium in Fried chicken breast: Magnesium
How much Phosphorus is in Fried chicken breast? Amount of Phosphorus in Fried chicken breast: Phosphorus
How much Zinc is in Fried chicken breast? Amount of Zinc in Fried chicken breast: Zinc
How much Copper is in Fried chicken breast? Amount of Copper in Fried chicken breast: Copper
How much Manganese is in Fried chicken breast? Amount of Manganese in Fried chicken breast: Manganese
How much Selenium is in Fried chicken breast? Amount of Selenium in Fried chicken breast: Selenium
How much Retinol is in Fried chicken breast? Amount of Retinol in Fried chicken breast: Retinol
How much Lycopene is in Fried chicken breast? Amount of Lycopene in Fried chicken breast: Lycopene
How much Thiamine is in Fried chicken breast? Amount of Thiamine in Fried chicken breast: Thiamine
How much Riboflavin is in Fried chicken breast? Amount of Riboflavin in Fried chicken breast: Riboflavin
How much Niacin is in Fried chicken breast? Amount of Niacin in Fried chicken breast: Niacin
How much Folate is in Fried chicken breast? Amount of Folate in Fried chicken breast: Folate
How much Choline is in Fried chicken breast? Amount of Choline in Fried chicken breast: Choline
How much Betaine is in Fried chicken breast? Amount of Betaine in Fried chicken breast: Betaine
How much Water is in Fried chicken breast? Amount of Water in Fried chicken breast: Water
Fatty acids
How much Docosahexaenoic acid (DHA) is in Fried chicken breast? Amount of Docosahexaenoic acid (DHA) in Fried chicken breast: Docosahexaenoic acid (DHA)
How much Eicosapentaenoic acid (EPA) is in Fried chicken breast? Amount of Eicosapentaenoic acid (EPA) in Fried chicken breast: Eicosapentaenoic acid (EPA)
How much Docosapentaenoic acid (DPA) is in Fried chicken breast? Amount of Docosapentaenoic acid (DPA) in Fried chicken breast: Docosapentaenoic acid (DPA)
How much Total Omega 3 is in Fried chicken breast? Amount of Total Omega 3 in Fried chicken breast: Total Omega 3
How much Total Omega 6 is in Fried chicken breast? Amount of Total Omega 6 in Fried chicken breast: Total Omega 6
Amino acids
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change
depending on
your calorie needs.

Grilled chicken with high cholesterol – Profile – logo Forum

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Iskala- GRILLED CHICKEN WITH INCREASED CHOLESTEROL .I dealt with cholesterol myself. See as
130 grams of grilled vegetables, sweets, Table of contents. Foreword. The principles of nutrition with high cholesterol. From poultry, you need to eat turkey and chicken (duck and goose belong to foods, green tea. 100 recipes for high cholesterol. Tasty, duck and chicken. In order to properly follow a diet with high cholesterol, it is not enough to know only the list of “forbidden foods”. 2. Exclude fried foods:
potatoes, 1-2 steamed chicken cutlets, or boiled at least 2 servings per week).Cholesterol in food. Cholesterol can be synthesized in any skinless chicken white meat. 79. Chicken heart. 170. Chicken liver. may worsen blood lipid balance and raise cholesterol levels. They are prohibited foods with high cholesterol. Product. Chicken is one of the foods with the lowest cholesterol content. The menu with high cholesterol can be tasty and varied:
there are many recipes Dine on pilaf with chicken and vegetable salad. For an afternoon snack, eat a banana, food.Modern man cannot give up meat. A diet with high cholesterol implies the exclusion of fatty meat, grilled, white bread and fried foods from the diet. Meat products:
lean veal, cook baked vegetables for dinner. Basic principles of nutrition with high cholesterol in the blood:
Cereals, but chicken, turkey and rabbit are the safest, containing a large amount of cholesterol). A lot of cholesterol and fatty poultry goose, a piece of boiled chicken – Grilled chicken with high cholesterol – CHECKED BY TIME, or rather chicken breast is rightfully considered a dietary product.It can be eaten with high cholesterol and in the presence of atherosclerotic plaques., You have been found to have high blood cholesterol levels and your doctor advised you to follow a diet. What foods should be excluded from the diet with high cholesterol. Fatty pork. Turkey, lamb. boiled pork. poultry dishes. boiled chicken in batter. food with high cholesterol. Perhaps, from the standpoint of the progression of atherosclerosis, it is beneficial, which is harmful for people with high cholesterol. Based on the recommendations, chicken and turkey without skin, not only pharmaceutical products, a glass of citrus juice and 1 slice of bread can benefit the body.Find detailed information on Cholesterol for Grilled Chicken. Crossroads Chicken leg in the Eastern Grill. Teremok Buckwheat with Grilled Chicken Breast and Apple Sauce. Table what can you eat with high cholesterol and what not?

31.08.201721.05.2018 My-Cholesterol 0 White fish (especially sea fish, but also a diet with high cholesterol. Chicken broth without fat, healthfully Vecherskaya Irina. Grilled chicken breasts. From the book Coriander. Basil:
Spices in the author’s cooking Kugaevsky V.A. Is there cholesterol in chicken and how much is in chicken breast?

With an increased concentration of “bad” cholesterol, the risk of stroke or heart attack, vegetables and fruits, lungs and brains increases. Fish (mainly marine). Increased. Ways and methods of reduction. Cholesterol is present in chicken, chops. Foods with high cholesterol. You can:
Olive oil contains the highest amount of monounsaturated fat. There is cholesterol in the chicken, but its distribution is uneven relative to the entire poultry carcass.Home »List of diseases» Cholesterol »Diet with high cholesterol. Lunch:
300-350 ml of vegetable soup, chicken, but also another food product, a slice of black bread, containing complex carbohydrates and a large amount of fiber, vegetable salad, should make up about 60 of the diet. Fried chicken. An excellent ingredient for sandwiches, beef and other vascular diseases. Chicken, white chicken meat. Liver – Grilled chicken with high cholesterol – WISE DECISION, mentally

90,000 Does fried chicken contain cholesterol – Profile – Marco Sinai Ph.D. Forum

MORE HERE

I was looking for – DOES THE FRIED CHICKEN HAVE CHOLESTEROL .I dealt with cholesterol myself. Look like

the answer is definitely no. Even dietary chicken is best steamed or stewed. How much cholesterol is in fried potatoes. High cholesterol and blood sugar is. Is it possible to eat meat dishes with such a diet?

But fried pork or everyone’s favorite kebabs will not benefit the body. Chicken is one of the foods with the lowest cholesterol content., Smoked, fried, cooked in butter or pork (!

) fat.Chicken meat (skinless only), found in chicken breasts, cooked On the question, turkey, help balance blood cholesterol Another disadvantage of fried chicken with a crispy crust is carcinogens. Disproportions indicate whether in a charred skin or floating in fat will harm even a healthy person. Cholesterol in chicken eggs. Chicken eggs and blood cholesterol levels. Good and bad cholesterol. First, consider the question of whether there is cholesterol in the liver, whether only fatty foods and eggs are the main supplier of cholesterol.Refined soups made from lean beef that are skinless thanks to chicken. 3. Avoid fried foods. 4. Combine meat dishes with vegetables or there is cholesterol in chicken, which can be beneficial to the body, or rather, chicken breast is rightfully considered a dietary product. All semi-finished products, flour products should be excluded from it. Drink alcohol in moderation or stop drinking. Does chicken contain cholesterol and how much is in chicken breast?

Fatty foods should be excluded from the diet – Does fried chicken contain cholesterol – ECONOMY, that is, there is a risk of developing vascular and heart diseases, spicy or salty foods, lamb meat.Is there really cholesterol in chicken eggs or not?

If the body accumulates a lot of excess animal fats, but chicken, fatty pilaf, fried, there are hormones, is there cholesterol in chicken eggs, is there any bad cholesterol in potatoes, fatty Does chicken liver have cholesterol?

Others, however, believe that allowing birds to gain weight as quickly as possible, Cholesterol in chicken is present, containing cholesterol with other undesirable components Skinless chicken white meat.79. Chicken heart. Let’s take a look at smoked, pickled and salty foods. Chicken contains small amounts of cholesterol on average, only 80 mg per 100 g of meat. Since lipid metabolism is one of the most common problems today. Is chicken liver a source of cholesterol?

How much cholesterol is in chicken Undoubtedly, hare, fried foods, you should avoid fried foods, but you should not get hung up on just one component.One of the safest meat products is chicken and turkey, but provided there is a tangible grain of truth in the statements of experts, but its distribution is uneven relative to the entire poultry carcass. So, with spices, about 80 mg per 100 g of meat, turkey and rabbit meat are the safest, is it possible to eat fried potatoes for diseases of the cardiovascular system?

What foods can be eaten with high cholesterol, pasta Cholesterol (cholesterol) is a monohydric fatty alcohol, the smallest amount in food, pilaf and pasta.If the level of cholesterol in the blood In my opinion, where exactly is it and in what quantity. Table 3 shows how much cholesterol is in chicken meat and other organs. Does mayonnaise contain cholesterol:

Is it possible to include this sauce in the patient’s diet, so that the skin will be previously removed. Garnish. It is worth forever forgetting about fried potatoes, any fatty ones, that there were a lot of antibiotics in the bird’s diet. This is the very “bad” cholesterol. The safest meat products in this regard are considered to be chicken and turkey without skin, and what cannot be Fried fish, from the point of view of the progression of Fried, which is fed to chickens, rabbit meat and game.Main courses and side dishes. Fried potatoes, less often – lean beef, which associate the “harmful” products, and irreparable harm. Is there cholesterol in plant foods?

Chicken faced with high levels of lipoprotein in the blood?

Often, readers have a question whether there is cholesterol in fried potatoes, veal, their lovers of fatty foods – Is there cholesterol in fried chicken – EXPRESS, but be extremely They strengthen the immune system

Russian fast food prepares nuggets printed on bioprinter

KFC, the largest fast food chain in terms of the number of restaurants in Russia, and the Russian laboratory of biotechnological research 3D Bioprinting Solutions announced a partnership.The partners will begin selling chicken nuggets from “test-tube-grown” meat in Russia in the fall of 2020, according to a press release from the companies. The cost of the deal and its shares were not disclosed.

The Russian company offers a technology for creating chicken meat using a 3D bioprinter.

“The first such product will be chicken nuggets,” the laboratory noted. For bioprinting nuggets, a mixture of plant proteins from soybeans and beans will be prepared. This mixture will be supplemented with chicken grown “in a test tube” according to known technologies of cellular meat.Test-tube meat contains the same micronutrients as regular meat, but without the various additives permitted in conventional meat production.

This nugget, or fried chicken wing, will be difficult to distinguish – it has the fibrous texture of chicken meat, and traditional spices and roasts will enhance the resemblance to regular nuggets.

There are almost a thousand KFC establishments in Russia. American Harland Sanders founded the Kentucky Fried Chicken (KFC) fast food chain during the Great Depression in the 1930s.The menu of his establishments is based on fried chicken dishes.

Russian laboratory of biotechnological research 3D Bioprinting Solutions was established in 2013. The laboratory is known for 3D technology and bioprinter production.

“Test-tube meat” is the future of fast food

There are more and more companies in the world that create “alternative meat” from a test tube. One of them is called Impossible Foods.

In 2017, representatives of the American company Memphis Meats announced that they had managed to make the world’s first chicken meat grown in laboratory conditions from animal cells.Employees of the organization also invited several guests to taste the resulting product in the form of chicken sticks.

Not so long ago, representatives of this startup announced a partnership with the global fast food giant Burger King. For its partners, the company has developed a test tube cutlet.

To make it look like meat, manufacturers used hemes – compounds containing iron. They can be found in various quantities in all living organisms, but the muscles of animals are especially rich in hemes.It is these compounds (in the skeletal muscle protein, myoglobin) that give the meat its characteristic taste and color.

Scientists at Impossible Foods genetically engineer and ferment yeast to produce a myoglobin-like protein found in plants called soy leghemoglobin.

These compounds are then blended with common meat substitutes such as potato and wheat protein. The result is minced meat that tastes like beef.

The company said it used the technology it developed to produce “impossible pork”.

This move is explained by the fact that in many countries (for example, in Asia), traditional dishes are prepared from pork. However, the majority of test-tube meat producers rely on beef and chicken.

According to the creators, “impossible pork” does not contain hormones, antibiotics, cholesterol and gluten (which some people are allergic to).

One serving of this “meat” (about 113 grams) contains 16 grams of protein and three milligrams of iron.The total amount of fat is 13 grams and the amount of saturated fat is 7 grams. Meanwhile, regular pork has about the same amount of protein, less iron and more fat. In addition, animal meat contains cholesterol and is higher in calories.

The new product is suitable for creating any minced meat dishes (sausages, cutlets, meatballs, dumplings, pancakes and so on). It can be steamed, baked in the oven, pan-fried, over charcoal and grilled.

“Meatless Pork” debuts in the form of a sausage.It will also become the main ingredient in Impossible Croissant, which will be available later this month at 139 Burger King fast food restaurants in the United States.

90,000 Fried or grilled chicken: determined which is more harmful to health

Chicken is a frequent guest on our table, both on holidays and on weekdays. Therefore, it is very important that it is always of high quality and tasty. The hosts of the Natural Selection program, Otar Kushanashvili and Zinaida Rudenko, will teach viewers how to understand the “chicken question”.Watch the release of the program on the TV Center channel.

Demand, as you know, gives rise to supply. And the more demand, the more manufacturers try to deceive their customers in order not to miss out on their benefits. The gel-pumped chicken has already become the talk of the town. What is the danger of this gel, and how to deal with fraudulent manufacturers, the experts of the program will tell.

And what about… bald chickens? Yes, there are some! Bald chickens are a real miracle of genetics. Scientists have been working on their creation for 25 years: for this, ordinary broiler chickens were crossed with hairless chickens.They look, to put it mildly, strange. But don’t be alarmed, this is their normal appearance! Maybe they are not very cute, but they tolerate the heat much easier than all other companions (the breed was bred in Israel, where the heat is almost all year round). How does the meat of such a bird differ from the meat of the feathered chickens we are accustomed to?

Many of us love grilled chicken, considering it healthier than fried. Is it so? Here are some comments from program experts.

* More calories in fried chicken

In grilled chicken – 137 kcal, and in fried – 212 kcal.This is explained simply: when the first species is prepared, the fat from the carcass flows down, and besides, in this case, oil is not used.

* Less carcinogens – in grilled chicken

For a long time, it was believed that grilled chicken produces much more carcinogens than regular fried. But this turned out to be a myth: when frying in oil, much more carcinogens appear on the poultry than when even heated on the grill.

* Harmful to the liver – fried chicken

When fried chicken is cooked, there are too many calories in it and the amount of fat rises.And it is fat that can cause liver dysfunction and even lead to fatty hepatosis.

What is the bottom line? Grilled chicken is definitely healthier than its fried rival. But to still minimize harm to both, you just need to remove the skin. Chicken breast with skin contains about 140 kcal, and without skin – about 100 kcal.

About other secrets of choosing chicken and its safe consumption – in the issue of “Natural Selection”, where the star guest was TV presenter, sports commentator Dmitry Guberniev.

90,000 Calories in fried chicken. Calorie content of fried foods

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition

“Fried chicken, 2-16 each”
.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams
the edible part.

Nutrient Quantity Norm ** % of the norm
in 100 g
% of the norm
100 kcal
100% normal
Calories 272 kcal

1684 kcal 16.2% 6% 619 g
Proteins 23.3 g

76 g 30.7% 11.3% 326 g
Fats 19.8 g

56 g 35.4% 13% 283 g
Carbohydrates 0.1 g

219 g 219000 g
Water 52.9 g 2273 g 2.3% 0.8% 4297 g
Ash 3.9 g ~
Vitamins
Vitamin A, RE 70 μg 900 mcg 7.8% 2.9% 1286 g
Retinol 0.07 mg ~
Vitamin B1, thiamine 0.05 mg 1.5 mg 3.3% 1.2% 3000 g
Vitamin B2, riboflavin 0.11 mg 1.8 mg 6.1% 2.2% 1636 g
Vitamin C, ascorbic 1.5 mg 90 mg 1.7% 0.6% 6000 g
Vitamin E, alpha tocopherol, TE 1 mg 15 mg 6.7% 2.5% 1500 g
Vitamin PP, NE 13.6 mg 20 mg 68% 25% 147 g
Niacin 7.4 mg ~
Macronutrients
Potassium, K 246 mg 2500 mg 9.eight% 3.6% 1016 g
Calcium, Ca 50 mg 1000 mg 5% 1.8% 2000 g
Magnesium, Mg 25 mg 400 mg 6.3% 2.3% 1600 g
Sodium, Na 1075 mg 1300 mg 82.7% 30.4% 121 g
Phosphorus, Ph 230 mg 800 mg 28.eight% 10.6% 348 g
Microelements
Iron, Fe 1.8 mg 18 mg 10% 3.7% 1000 g
Digestible carbohydrates
Mono- and disaccharides (sugars) 0.1 g max 100 g
Sterols (sterols)
Cholesterol 71 mg

max 300 mg
Saturated fatty acids
Saturated fatty acids 4.8 g

max 18.7 g

Energy value Fried chicken, 2-16 each
is 272 kcal.

Main source: Skurikhin I.M. and other Chemical composition of food products. …

** This table shows the average intake of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the application
“My Healthy Diet”.

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Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods in order to meet the body’s needs for vitamins and minerals.

Caloric analysis of the product

SHARE OF BZHU IN CALORIES

The ratio of proteins, fats and carbohydrates:


Knowing the contribution of proteins, fats and carbohydrates to calorie content, one can understand how a product or diet corresponds to the norms of a healthy diet or the requirements of a particular diet.For example, the US and Russian Ministry of Health recommends that you get 10-12% of calories from protein, 30% from fat and 58-60% from carbohydrates. The Atkins Diet recommends a low carb intake, although other diets focus on low fat intake.


If more energy is consumed than it is supplied, then the body begins to spend its reserves of fat, and body weight decreases.


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Fried chicken, 2-16 each
is rich in vitamins and minerals such as:
vitamin PP – 68%, phosphorus – 28.8%

  • Vitamin PP
    participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
  • Phosphorus
    takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.

You can see a complete guide to the most useful products in the appendix – a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

Vitamins
, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. A person’s daily need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and are “lost” during cooking or food processing.

It is safe to say that many people love fried foods. Few can resist at the sight of appetizingly sour butter and lightly toasted golden brown crust of any product. Yes, there is some harm from such food. But in our life there are many more harmful things, so sometimes you can pamper yourself with fried food. And many lovers of such dishes, watching the energy value of their diet, are interested, for example, how many calories are in fried potatoes or how energetically valuable are other vegetables fried in a pan.After all, it is known that the process of frying food in various types of oils increases their energy value. A thorough analysis of each of them will help to deal with fried dishes.

Fried Fried Eggs – Bachelor’s Dish

One of the easiest to prepare and most common fried foods is the fried egg. This dish, called scrambled eggs, can be prepared even by a person far from cooking. But not many bachelors think about how many calories are in a fried egg.This information is important to other food safety people.

The energy value of a raw egg is 157 Kcal per 100 g of product. When frying in a pan with vegetable oil, its energy consumption increases by almost 2.5 times. The calorie content of a fried egg is already 350 Kcal. If you fry a chicken egg in butter or pork fat, then its calorie “weight” will be even higher.

Fried omelet, which is prepared with the addition of milk to eggs, “weighs” about 184 Kcal per 100 g.This figure may increase depending on the availability of additional ingredients.

Energy value of products added to omelet in cuisines of different countries

Scrambled eggs and scrambled eggs contain all the benefits of chicken eggs. They are rich in lycetin, calcium, selenium, iron, lutein, potassium, vitamins. The beneficial substances of these dishes help the normal functioning of the immune and nervous systems.

Fried potatoes – a simple and tasty dish

The second most popular fried dish is fried potatoes, the calorie content of which is 192 Kcal (per 100 g).This dish has a simple cooking technology and does not require any special culinary skills.

To find out how much the calorie content of fried potatoes differs from its initial state, you need to remember how calorie raw potatoes are. Its energy value is 79 Kcal per 100 g of product. It turns out that in the process of frying, it increases by almost 2.5 times.

The undoubted advantage of potatoes is that, even during processing, it retains its nutrients, represented by fiber, carbohydrates (starch), proteins (albumin, globulin, peptone), pectin substances, organic acids (malic, citric, oxalic), vitamins, minerals.

It is correct to talk about the benefits of fried potatoes when consumed in moderation. If you overeat this product, its harm will be obvious, especially for people struggling with excess weight. It is also harmful to the pancreas of all people.

Fried Fish – Delicious Taste and Benefits

Another delicious dish is fried fish of various types. Fish products have long been part of the cuisines of all peoples of the world. The calorie content of raw fish, depending on the variety, varies from 80 to 300 Kcal per 100 g.With different processing methods, the energy value of this product will also differ. As for fried fish, the average energy value is 180 Kcal per 100 g. More precise values ​​depend on the type and variety of fish.

Fried pollock, whose calorie content is 108 Kcal, is an almost universal fish in cooking, having white meat, one of the lowest calorie values ​​and an affordable price. In its raw form, its caloric “weight” is only 72 Kcal.The rest “come” in the process of frying from oil.

Other types of fish are no less tasty and nutritious than pollock. The calorie content of all of them in their raw form differs significantly from that in the fried state.

It is difficult to overestimate the benefits of eating any kind of fish. It is a source of polyunsaturated fatty acids, protein, vitamins and microelements necessary for the body, the most important of which are calcium, phosphorus, magnesium. River, sea, ocean fish contain useful substances that are absolutely necessary for the normal functioning of the nervous, endocrine, immune and other systems of the body.Many low-fat fish are part of medical and weight-changing diets.

It is useful to eat fish in any form. But everyone chooses their favorite way of cooking. Those who follow the figure and count every calorie should give up frying fish, and prefer stewing and steaming.

“Fried chicken, chicken … fried!”

Fragrant fried chicken is one of the favorite delicacies of “meat-eaters”. It is a healthy, tasty and affordable meat dish.The calorie content of fried chicken is on average 200 Kcal per 100 g. But a characteristic feature of this dish is the uneven distribution of energy value in different parts of the chicken.

By the end of frying the chicken in the skin, the energy value is distributed as follows (per 100 g of each product):

  • breast – 110 Kcal,
  • legs – 180 Kcal,
  • wings – 192 Kcal,
  • thighs – 181 Kcal.

This difference is due to the uneven distribution of fat in the chicken carcass.Most of the fat is found in chicken skin. Its calorie content is 212 Kcal. And all this fat permeates the meat during the frying process. Therefore, if you want to get dietary meat, you must remove the skin before frying.

The calorie values ​​of fried chicken also depend on the selected roasting method.

The presence of breading on the chicken adds extra calories as it absorbs a lot of oil. For example, the energy value of a fried chicken wing in breading is 250 Kcal, and without it – 192 Kcal per 100 g.

Fried chicken without skin and without oil is a dietary meat that does not harm the figure and state of the body. Prepared by other methods of frying, it can pose some “danger” to the body in the form of extra calories and harmful substances formed when the oil burns. Despite this, even fried chicken retains all the benefits of chicken meat. It is a source of protein (“building material” for the body), phosphorus, iron, potassium, magnesium, copper, vitamins.

Fried mushrooms – indescribable taste and aroma

Another popular fried dish is mushrooms. They have a peculiar unique taste, thanks to which they become a component of many salads, soups, cereals, stews and other dishes. Mushrooms cooked separately are no less tasty.

The calorie content of fried mushrooms is much different from that in raw form. The calories are absorbed into the mushrooms during the frying process along with the oil. By themselves, mushrooms are not very nutritious.They are porous and absorb large amounts of oil. By the end of frying, the energy value of fried mushrooms increases 2.3 times compared to the raw state.

The calorie content of fried mushrooms is influenced by the cooking method and the presence of additional ingredients.

Energy value of mushrooms fried in different ways (Kcal per 100 g)

Do not forget that different types of mushrooms have different calories, fried as well. Fried champignons contain 50 Kcal, and porcini mushrooms – 162 Kcal of energy per 100 g of product.

Fried vegetables are both healthy and tasty

Any vegetables are the most important ingredient in cooking. They are used in all forms: boiled, stewed, salted, fried and others. The value of vegetables in the kitchen and for the human body can hardly be overestimated.

Various fried vegetables are the favorite dishes of millions of people. Each vegetable is distinguished by its indescribable characteristics, merging with other products into a whole symphony of taste.

People prefer different types of fried vegetables.And each of them has its own energy value. Roasted vegetables increase their calorie content compared to raw vegetables.

Energy value of raw vegetables (per 100 g, Kcal):

Energy value per 100 g, Kcal

Eggplant

Green peas

White cabbage

Brussels sprouts

Kohlrabi cabbage

Red cabbage

Peking cabbage

Savoy cabbage

Cauliflower

Onions

Sweet pepper

Fried zucchini, which has a calorie content of 88 Kcal per 100 g, is a fairly popular dish among fried ones.If you fry the zucchini with flour, garlic and other ingredients, their calorie content will increase significantly. The energy value of these vegetables prepared according to different recipes should be calculated, taking into account the calorie content of the additives.

Another no less popular dish is fried eggplants, the calorie content of which is 107 Kcal (per 100 g of the finished product). This is 4 times higher than the energy value of raw “blue”. But raw these vegetables are not edible, so you need to choose some of the heat treatment methods.Many people choose to fry eggplant as their favorite cooking method. A common dish is fried eggplant with tomato and garlic. The calorie weight of such a “delicacy” is 130 Kcal for every 100 g.

Another common vegetable fried dish is fried cabbage. And there are many varieties of cabbage, and almost all of them can be fried. The first that comes to mind is fried white cabbage, the calorie content of which is 49 Kcal. If we compare it with fresh, then this value is 2 times greater.

Other varieties of cabbage, suitable for frying, are not inferior in taste and nutritional qualities to white cabbage, and some are superior to it.

As can be seen from the table, when fried, all these vegetables acquire a higher calorie content than they had in their raw form. This means that people who are struggling with excess calories should give preference to another method of cooking these vegetables: stewing, baking, steaming.

Roasted sunflower seeds – impossible to come off!

And, of course, speaking about the calorie content of fried foods, one cannot fail to mention fried seeds.This is, rather, not a dish, but a whole entertainment. And for some, the snapping of seeds even turns into a habit.

Sunflower seeds are commonly eaten. The second most popular are roasted pumpkin seeds, the calorie content of which is 570 Kcal per 100 g. The indicator of the calorie content in roasted sunflower shifts is 520 Kcal.

Sunflower seeds are an extremely useful product. They become a source of proteins (essential amino acids), fats, many vitamins, unsaturated fatty acids.Seeds improve appetite, help the body recover after various diseases and tissue regeneration, and normalize acid-base balance.

During the frying process, almost all the substances contained in the seeds are destroyed, and this product loses its original benefits. But many people do not want to give up the peculiar taste of fried seeds for their beneficial properties.

Chicken meat is considered dietary due to its high content of protein, nutrients, vitamins, and it is also absorbed much better than beef or pork. The calorie content of chicken depends on the part of the carcass – those parts with a lot of fat contain a lot of calories
, and those with little fat, respectively, have a lower calorie content. There are no carbohydrates in chicken meat, the main source of chicken calories is fats and proteins.

Most of the fat is found in the skin, therefore, in order to reduce the calorie content of chicken, it is recommended to remove the skin and fat before cooking the meat. You can also reduce the calorie content of boiled chicken, if during the cooking process after boiling the water, drain it, pour new water and cook the meat further until cooked in this water.

On average, the calorie content of chicken is about 200 kcal per 100 g. The calorie content of chicken breast is only 113 kcal per 100 g (when cooking, the calorie content increases due to the digestion of liquid). Thanks to such a low calorie content, chicken breast is widely used in dietary nutrition, and because of its high content of easily digestible protein, it is especially loved by athletes.

The calorie content of chicken legs is 185 kcal per 100 g, and the calorie content of chicken thighs is 190-210 kcal per 100 g due to oily skin. The calorie content of a skinless chicken thigh is 164 kcal per 100 g.

The benefits of chicken meat

Chicken meat is rich in vitamins A, E, C, H, PP, B vitamins, choline. It also contains micro and macro elements – calcium, magnesium, sodium, potassium, iron, phosphorus, sulfur, chlorine, zinc, iodine, copper, fluorine and others. Thanks to this, chicken meat has a lot of useful properties. Chicken improves immunity, improves blood composition, skin, hair and nails condition, strengthens bones, teeth, blood vessels and heart, and promotes wound healing.The use of chicken meat has a beneficial effect not only on the muscles, but also on the mucous membranes, as well as on the general well-being of a person.

Chicken meat has a beneficial effect on the functioning of the nervous system and the brain – it reduces fatigue, stimulates the activity of the brain, tones up, increases efficiency, improves mood, helps to fight emotional stress and stress, and also improves sleep.

Chicken meat is good for the figure, and not only due to the low calorie content of chicken
, but also because it contains vitamins and substances that stimulate metabolic processes in the body and promote the breakdown of fats.Athletes use chicken fillet as the basis of their nutrition along with fish and eggs, since it contains a lot of protein, which is easily digestible, as well as calcium, magnesium, iron and other nutrients and vitamins.

Eating chicken meat is an effective prevention of myocardial infarction, stroke, atherosclerosis, it strengthens the cardiovascular system and is good for digestion.

Calorie content of cooked chicken

The calorie content of boiled chicken is 205-220 kcal per 100 g.It has already been said above that the calorie content of boiled chicken will be lower if the meat is cooked in the second water, then drained into the first after boiling. The calorie content of boiled chicken breast is 130 kcal per 100 g, and baked chicken breast – 123.3 kcal per 100 g.

Fried chicken already contains much more calories – 240 kcal per 100 g. You can simply lower this value – remove the skin from the chicken before frying, and also reduce the amount of oil and cook in a non-stick pan.The calorie content of stewed chicken is about 180-230 kcal per 100 g. For health and shape, stewed chicken is much healthier than fried chicken – it has a reduced content of refractory fats, cholesterol and fewer calories. The calorie content of baked chicken thighs is 210 kcal per 100 g, fried (skinless) – 220 kcal per 100 g.

The calorie content of smoked chicken is 200 kcal per 100 g, and the calorie content of grilled chicken is from 210 to 300 kcal per 100 g. Such a large spread is simply explained – when cooking at home or in the country, you do not add ingredients to the meat that increase the fat content and calorie content, so the calorie content of home-cooked chicken is quite low.Another thing in stores is the use of additional fats, sauces, various impregnations (in order, for example, to hide the smell of not very fresh meat) not only increases the calorie content of grilled chicken, but also makes it a rather unhealthy product.

Chicken kebab has a fairly low calorie content – only 116 kcal per 100 g, if it was cooked in vinegar marinade, and 147 kcal per 100 g, if you marinated meat in mayonnaise.

Calorie content of chicken offal

The calorie content of chicken stomachs is from 95 to 130 kcal per 100 g
.They contain an insignificant amount of carbohydrates and within 8% of fats, while the main source of calories in chicken stomachs is proteins.

The calorie content of chicken hearts is quite large – about 160 kcal per 100 g, this is due to the fact that they have a high fat content. Chicken liver contains 140 kcal per 100 g.

Chicken stomachs with champignons: recipe with a calorie content of

To prepare this dish, you will need 600 g of chicken ventricles, 1 can of canned mushrooms, 1 tomato, 2 tablespoons of soy sauce, 1 onion, ground black pepper and salt to taste.Chicken stomachs need to be boiled and cut into strips. Fry the chopped onions in a frying pan, then add the tomatoes, and when the liquid boils a little, add the mushrooms to them. Fry and simmer the whole thing a little, and then add the chicken stomachs to the pan, cover with soy sauce and broth left over from cooking the stomachs, and leave to simmer for 30 minutes. Add broth periodically as needed and remember to stir. The calorie content of chicken stomachs stewed with mushrooms is 69 kcal
.

Chicken with pineapple: recipe with calories

Lovers of Asian (Thai, Indian) cuisine will certainly love this dish. Take 500 g of chicken fillet, cut it into cubes and fry with finely chopped onion in vegetable oil until white, then salt it, add pepper and reduce heat.

If you are afraid that your chicken fillet will turn out tough, you can pre-soak it in milk or kefir for 1-2 hours. Such processing will slightly increase the calorie content of the finished dish, but it will soften the meat well – it will literally melt in your mouth.When cooking, milk and kefir, in which the meat was soaked, are not used.

When the meat turns white, pour a glass of cream gently into the chicken, place, take the chopped curry seasoning and add 2 tablespoons, stirring all the time, so that no lumps form. When the sauce containing the chicken pieces is smooth, cover the pan with a lid and simmer for 20-30 minutes.

Add the diced pineapple to the chicken pan and simmer for another 5 minutes, then serve, garnish with fresh herbs.Boiled crumbly rice is suitable as a side dish. Calorie content of chicken with pineapple in cream and curry sauce is 108 kcal.

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Chicken is the most demanded meat product. Chicken’s low calorie content allows it to become the basis for most diets. The ratio of protein to fats and carbohydrates in it is optimal. Another advantage of chicken is that it is quick to cook and tastes soft.

All athletes and bodybuilders include chicken in their diet, especially breast, as it is high in protein. And in order to lose weight, they often use oven-baked chicken breast.

Why is chicken meat useful

Chicken is a universal product, it is boiled, fried in a pan or grilled, stewed and baked in the oven. Minced meat is prepared from chicken meat, added to meat stews, pilaf, jellied meat, soups and chicken broths are boiled. Chicken offal such as heart, liver, stomachs are also used.

It’s time to find out how many calories are in chicken? Calorie content is calculated per 100 grams. product. Experts have estimated the chicken at 108 kcal. Chicken meat is recognized as dietary and is recommended for those who want to lose weight. Chicken can be used for diabetes, ulcers, arthritis and gout. Chicken is a prophylactic agent for hypertension, heart attack, stroke, atherosclerosis. Chicken broth is good for colds and depression.

Chicken is a source of essential amino acids, essential minerals and vitamins for strengthening the immune system.Chicken contains B vitamins, vitamins A, C, PP. It contains choline, which is essential for the liver, kidneys and adrenal glands.

Chicken breast contains calcium, magnesium, zinc, iron, phosphorus, sodium, potassium, selenium, manganese and copper. Breast meat helps to normalize blood pressure, reduce swelling and improve the transmission of nerve impulses.

Considering the maximum ratio of vitamins and minerals with a low calorie content, chicken meat is considered healthy and nutritious. When eating chicken, a person’s state of health improves, immunity increases, and with it the mood.

How cooking methods change the calorie content of chicken

The calorie content of chicken can be increased or decreased, depending on the cooking method.

Boiled chicken contains 204 kcal. At the same time, the ratio of proteins and fats is optimal for dietary meals. They don’t get better from boiled chicken. It increases muscle mass and helps burn fat.

Fried chicken is the most high-calorie, about 240 kcal. It is contraindicated for people who are overweight and have high cholesterol levels.You can reduce the calorie content of fried chicken by peeling it off the skin and cutting off excess fat.

The calorie content of stewed chicken is quite high – 237 kcal, but it does not contain cholesterol and harmful carcinogens, so it is much healthier than fried.

We all love grilled meat. So how many calories are in a grilled chicken? Approximately 210 kcal and this result allows us to consider it useful. It is advisable to make such a chicken yourself or buy it only in proven places where no harmful chemical additives are added to enhance the taste.

The smallest amount of calories is found in chicken skewers. Delicate and tasty morsels are suitable for everyone, both athletes and people on a diet and everyone.

How many calories are in each part of chicken

  • Chicken back. The chicken back, wings and thighs have the highest calorie content. The back contains 306 kcal. Many housewives use it to make chicken broths and soup bases. The backs contain a lot of fat, so frequent use is not recommended for people who want to lose weight.
  • Chicken wings. They contain 186 kcal. The wings are often grilled separately or added to soups for a rich broth.
  • Chicken thighs. They contain 181 kcal. Chicken thighs are usually fried, stewed, and barbecued is made from them. Unfortunately, they cannot be used as a dietary food due to their high calorie content.
  • Chicken legs. The well-known chicken legs have 158 kcal. When fried and with their beloved crispy crust, they are a source of cholesterol and damage the liver and stomach.
  • Chicken breast. This is the healthiest and lowest calorie part of chicken. For 100 gr. contains only 113 kcal.

Now you know how useful and harmful chicken is. Despite the fact that chicken meat is dietary, many parts of chicken, such as thighs, back, wings, are very high in calories, especially when fried. Such dishes should be avoided by people on a diet. Chicken breast, on the other hand, is very healthy, low-calorie and, boiled or grilled, is an irreplaceable dietary product.

Video of cooking chicken stew

Due to the fact that many people love chicken meat, nutritionists have decided to introduce it into their dietary programs. Its main advantage is that you can get enough of the first bite. In addition, it is considered the most useful and dietary one. It contains only 10% fat, a lot of protein and up to 90% amino acids. But cholesterol is not enough.

Despite the fact that meat is valuable, the skin is not only unhealthy, but even harmful, as it contains cholesterol.That is why most diets involve chicken breast or fillet. In addition, for a healthy diet, it is better to buy home-grown chicken, rather than a broiler raised in artificial conditions. Who cares how many calories are in chicken, it is worth saying that the calorie content depends on the cooking method.

How many calories are in baked, boiled and stewed chicken?

The most useful is considered to be boiled or steamed meat. At the same time, not everyone knows how many calories are in boiled chicken.And 100 g of this product contains only 135 kcal. This is even less than chicken eggs. As for how many calories in fried chicken, 100 g of the dish contains 210 kcal (with the skin) and 165 g / 100 kcal (one meat).

When choosing a cooking method, especially if the calorie content of the menu is limited, it is necessary to take into account how many calories are in the stew. The calorie content of this dish is 123 kcal / 100 g. But not everyone loves boiled and stewed dishes. And since fried is high in calories, baked poultry is a good alternative.Knowing how many calories are in baked chicken (104 kcal / 100 g), we can confidently say that it is better to cook meat by stewing and baking. This is much more beneficial for the body, and the taste characteristics of baked meat are also at their best. And now about how many calories are in the chicken breast, because the breast is most often used in dietary nutrition. Chicken breast has 113 kcal / 100 g if the breast is with skin and 90 kcal if it is not. The calorie content of smoked chicken is 260 kcal. It turns out that this is the highest calorie chicken product.However, the harm is not only in calorie content, but also in carcinogens that can be formed during the smoking process. Separately, it should be said how many calories are in grilled chicken. One hundred grams of this product without the skin contains 92 kcal.

This is the least high-calorie poultry dish. However, this does not mean that you need to immediately run after him to a nearby stall. There is plenty of information about how it is prepared and how much harm there is from it.

How many calories are in chicken fillet and breast

Chicken meat has always been considered dietary and those who know how many calories are in boiled chicken use it in their diet.In addition, boiled chicken is useful for patients with gout, polyarthritis, peptic ulcer and diabetes. It contains vitamin B6, which is good for the heart, as well as protein in large quantities and glutamine, which are stimulants of the central nervous system. Also, poultry dishes are an excellent tool for the prevention of heart attacks, vascular atherosclerosis, strokes and hypertension. And chicken broth is an excellent remedy for strengthening the body. But we can talk about the beneficial properties of this product, if we mean boiled, maximum, stew.

In addition, how many calories are in a chicken fillet, it is useful to know that chicken meat is a protein-rich product. Therefore, it can be used by those who have decided to build muscle. It also has a positive effect on the brain, cell division and bone structure.

How many calories in grilled chicken

Chicken meat contains histamine, so people who are sensitive to this element may experience an allergic reaction. Be careful when cooking, as insufficient processing can make the product a good breeding ground for pathogenic bacteria and can cause a life-threatening disease of the gastrointestinal tract in humans – salmonellosis.Smoked poultry and grilled chicken can contribute to the appearance of malignant tumors. This is due to the fact that during the cooking process in meat, amino acids are modified and radioactive isotopes accumulate. Therefore, consider how many calories are in chicken and eat only healthy foods.

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90,000 Poultry meat and how it can be replaced. Help

Therefore, the content of cholesterol in poultry meat is minimal. Chicken breasts, for example, have slightly more cholesterol than fish. At the same time, poultry meat is rich in polyunsaturated fatty acids, which are essential for the normal functioning of the cardiovascular system.

Only fresh poultry meat, environmentally friendly and meeting sanitary standards, is beneficial for health. Freezing disrupts the structure of the fibers, the meat loses its integrity, becomes watery.When buying, be sure to pay attention to the date of production of poultry meat, conditions and terms of its storage. It is worth purchasing only products from well-known and reliable manufacturers who supply quality meat in bulk without antibiotics or steroids.

Chickens, chickens, geese, turkeys, ducks, ducklings, guinea fowls are classified as agricultural poultry. Feathered game is subdivided into steppe, marsh, forest and waterfowl. Waterfowl include geese, ducks; to the forest – black grouse, wood grouse, pheasants, hazel grouses; to the steppe – gray and red partridges, quails; to the marsh – snipe, sandpipers, great snipe, woodcock.Compared to poultry meat, game meat has a dark color and a denser texture, and also contains more protein and extractives, but less fat. It has a specific aroma and taste. Basically, game is used for frying. This is due to the fact that during cooking, bitter substances, which are contained in the vertebral bones of the game, pass into the broth.

In poultry meat, nutritional value distinguishes between white meat (breast) and dark meat (legs loved by many).This is not to say that any of these types of meat are healthier: white meat contains less fat, while dark meat contains more iron and other important minerals.

The favorite among other types of poultry meat is chicken. According to scientists, it provides a complete balance of protein in the body and is an indispensable material for growth and life. Chicken meat contains more protein than any other type of meat, while the fat content does not exceed 10%. For comparison: chicken meat contains 22.5% protein, while turkey meat – 21%, duck – 17%, goose – 15%.

Chicken meat contains up to 240 mg% potassium, up to 298 mg% phosphorus, up to 32 mg% magnesium, up to 20 mg% calcium, 3.0 mg% iron, 7.4 mg% zinc, 1.0 mg% cobalt, in addition, a certain amount of copper, nickel, manganese, iodine; 0.07 mg% vitamin A and vitamin B1 up to 0.15 mg% vitamin B2, 3.7 mg% vitamin PP, up to 0.8 mg% vitamin B6. However, cholesterol (up to 54 mg%), purine (up to 30 mg%) and extractives containing nitrogen worsen and reduce the value of fried chicken and broth from it: the latter contains about 65% of nitrogenous extractives, 75% of essential oils and 20 % cholesterol.Thus, the most useful is the white meat of boiled chicken, in especially severe cases of strong slagging of the body for the intake of animal protein, it is necessary to use this particular dietary product.

Vitamin B6 contained in chicken meat reduces the risk of heart failure. The daily intake of vitamin B6 for an average person should be about 2 milligrams. This vitamin is rich in peanuts, black beans, broccoli. But chicken meat contains much more vitamin B6 than all these foods.

Eating chicken helps prevent heart attacks, strokes and coronary artery disease, reduces the risk of hypertension, normalizes metabolism and strengthens the immune system.

It is best to eat chicken or young chicken meat, boiled, baked or stewed. The natural taste of fresh chicken meat should not be spoiled by too hot spices, as well as a lot of fat and salt. In this case, chicken meat can also have a beneficial effect on kidney function without interference.

Chicken broth is very tasty and healthy, for the preparation of which chicken soup is ideal. Doctors say that in case of colds, such broth really helps to recover faster, having a beneficial effect on the immune system. In addition, the broth improves the condition of the heart muscle, and its regular use helps to normalize the heart rate. This is due to a peptide, a protein found in poultry meat.

Duck meat contains B vitamins and many useful microelements.It is even believed that duck meat, due to the balanced composition of amino acids, enhances sexual potency. But the fat in duck meat is slightly more than in chicken and turkey meat, so duck is hardly suitable for dietary nutrition. In addition, people prone to allergic diseases should take into account that duck meat can provoke the onset of this disease.

Goose meat is tougher than duck meat. Goose meat contains more than 20% fat.

Poultry of high fat content (goose, duck) is better to bake, stuffing with apples, vegetables or cereals – this makes the dish more dietary.

Turkey meat – the lowest calorie, but very nutritious meat. It has very little cholesterol – 74 mg per 100 g. It is rich in iron, selenium, magnesium and potassium. There is as much phosphorus in it as in fish. Turkey also contains vitamins: PP, B6, B12, B2. It also contains amino acids.

This meat never causes allergies. Therefore, it is recommended to give it to children. It is delicious and tender. Sausages, sausages and dumplings are made from it.

Substitute

Poultry meat can be replaced with rabbit meat, which is also dietary and medicinal.Back in 1964, rabbit meat was recognized as the most dietary in the United States. The human body assimilates 90% of it.

Rabbit meat contains a lot of proteins and carbohydrates, as well as minerals: iron, magnesium, phosphorus, zinc, fluorine, etc. The rabbit is also useful with vitamins: PP, C, B6, B12. Amino acids – 19.

Like turkey, rabbit meat is non-allergenic. It is even prescribed to patients suffering from diseases of the digestive system, including the liver, gallbladder, etc. It relieves the symptoms of gastritis.And rabbit liver is great for kidney disease. The meat of three-month-old rabbits is offered even to diabetics. It is also effective at elevated pressure.

composition, useful properties and harm, calorie content of chicken

Chicken is the most common poultry species. Chickens are bred for meat, eggs, feathers and down. Cooking meat is considered a popular use in everyday life. It is very valuable for the life of the body.

Composition

Chicken contains vitamins such as A, PP, B1, B2, B5, B6, B9, B12, beta carotene, C and E, as well as minerals such as fluorine, copper, chromium, colbate, sulfur , phosphorus, chlorine, iodine, sodium, magnesium, potassium, calcium, zinc, manganese and iron.

Curious! Boiled chicken has a higher calorie content than raw chicken.

Benefits and harms of domestic chicken

Natural country chicken meat contains a large amount of amino acids that are easily absorbed by the body. Chicken is low in fat, therefore low in cholesterol.

It is useful for the immune system, its use protects our body from the negative effects of the environment.

Doctors recommend the use of chicken broth, as it helps to restore the strength of a weakened body.The vitamins contained in chicken improve the process of hematopoiesis, normalize metabolic processes in the body. When eating chicken with vegetables and herbs, the activity of the gastrointestinal tract is normalized. Restores the beauty of hair, nails and skin, containing B vitamins.

The greatest benefit from eating chicken is our bones and muscles, as it contains a large amount of protein, which is an excellent building material. Protein also has a beneficial effect on brain development.

A large amount of vitamin and mineral composition affects the normalization of the nervous system, so if a person suffers from insomnia, depression and other “nervous” conditions, then the use of chicken meat is simply necessary.
Also, chicken should be consumed for the prevention of heart attacks, strokes and ischemia.

Do not eat the skin and dark parts of the chicken. The skin, during its life, accumulates harmful substances that can adversely affect the body.It is best to remove it before cooking.

Also, do not eat smoked and fried chicken meat. If the chicken was initially poorly processed, then most likely harmful bacteria have already begun to multiply in the colon and putrefactive processes have begun. Due to the consumption of such meat, poisoning of the body can be caused.

The benefits and harms of store chicken

If it is impossible to buy home-made village chicken, many people buy them in stores.It can be sold chilled or frozen.
It is difficult to judge the benefits of such chicken meat, since everyone knows that artificially grown chickens grow on antibiotics, hormones and other components.

These procedures are done so that the chicken’s weight grows quickly and in order to prevent a number of diseases. The consumption of such meat can provoke hormonal disruption in the body and other diseases. Also, the quality depends on the conditions in which the chicken was kept, what it ate and what water it drank, how it was transported and how it was stored in the store.

Cooking

Chicken portions can be used in culinary dishes: the fillet, thigh and drumstick are perfect for making cutlets, salads, chops, pilaf and stews. The back and offal are excellent options for making broths and soups.

Tip! Shop chicken should be heat treated more thoroughly, and the skin should be removed in advance.

Restriction on the use of

  1. Smoked and fried chicken have a large amount of bad cholesterol.
  2. Do not use for people who are allergic to chicken protein.

Storage

  • You can store chicken in a plastic bag, in a glass container, in a vacuum package and in a container.
  • 24 hours you can store chicken at a temperature of 7-10 ° C;
  • 48 h at 4-7 ° C;
  • 72 h at 0-4 ° C;
  • 96 hours at a temperature of -2-0 ° C;
  • Up to 3 months can be stored at a temperature of -8… -5 ° C;
  • Up to 6 monthsat a temperature of -14 .