Chicken Thigh
Description
Chicken thigh, chicken dark meat, is higher in lipids and cholesterol than chicken light meat. To further reduce calories, lipids and cholesterol, the skin should be removed before cooking.
Caloric Content
| 1 | 2 | 3 | |
| Calories: | 82 | 199 | 153 |
| Protein: | 13.56 | 16.24 | 15.54 gm |
| Carbohydrates: | 0 | .00 | 0 gm |
| Fiber: | 0 | .00 | 0 gm |
| Total fats: | 2.70 | 14.34 | 9.61 gm |
| Saturated fats: | .69 | 4.08 | 2.68 gm |
| Unsaturated fats: | 1.510 | 9.010 | 5.930 gm |
| Cholesterol: | 57 | 79 | 58 mg |
1. Without Skin - 69 grams
2. With Skin - 94 grams
3. With Skin, Roasted - 1 thigh, 62 grams
| 4 | 5 | 6 | |
| Calories: | 158 | 162 | 113 |
| Protein: | 15.82 | 16.59 | 14.65 gm |
| Carbohydrates: | 0 | 1.97 | .61 gm |
| Fiber: | 0 | .01 | 0 gm |
| Total fats: | 10.02 | 9.29 | 5.36 gm |
| Saturated fats: | 2.79 | 2.54 | 1.45 gm |
| Unsaturated fats: | 6.180 | 5.750 | 3.250 gm |
| Cholesterol: | 57 | 60 | 53 mg |
4. With Skin, Stewed - 1 thigh, 68 grams
5. Without Skin, Flour-Coated, Fried - 1 thigh, 62 grams
6. Without Skin, Fried - 1 thigh, 52 grams
| 7 | 8 | 9 | |
| Calories: | 109 | 107 | 238 |
| Protein: | 13.49 | 13.75 | 18.58 gm |
| Carbohydrates: | 0 | 0 | 7.81 gm |
| Fiber: | 0 | 0 | .03 gm |
| Total fats: | 5.33 | 5.39 | 14.22 gm |
| Saturated fats: | 1.57 | 1.49 | 3.79 gm |
| Unsaturated fats: | 3.450 | 3.260 | 9.130 gm |
| Cholesterol: | 49 | 49 | 80 mg |
7. Without Skin, Roasted - 1 thigh, 52 grams
8. Without Skin, Stewed - 1 thigh, 55 grams
9. Without Skin, Batter-Dipped, Fried - 1 thigh, 86 grams
Vitamin Content
| 1 | 2 | 3 | |
| Vitamin A: | 45 | 136 | 102 IU |
| Thiamine: | .052 | .058 | .042 mg |
| Vitamin B-2: | .130 | .144 | .131 mg |
| Vitamin B-6: | .23 | .24 | .19 mg |
| Vitamin B-12: | .24 | .28 | .18 mcg |
| Biotin: | - | - | - mcg |
| Niacin: | 4.366 | 5.100 | 3.946 mg |
| Pantothenic Acid: | .851 | .970 | .687 mg |
| Folic acid: | 7 | 7 | 4 mcg |
| Vitamin C: | 2.1 | 2.1 | 0 mg |
| Vitamin E: | - | - | - IU |
1. Without Skin - 69 grams
2. With Skin - 94 grams
3. With Skin, Roasted - 1 thigh, 62 grams
| 4 | 5 | 6 | |
| Vitamin A: | 103 | 61 | 37 IU |
| Thiamine: | .039 | .058 | .046 mg |
| Vitamin B-2: | .130 | .151 | .133 mg |
| Vitamin B-6: | .12 | .21 | .20 mg |
| Vitamin B-12: | .13 | .19 | .17 mcg |
| Biotin: | - | - | - mcg |
| Niacin: | 3.328 | 4.307 | 3.702 mg |
| Pantothenic Acid: | .528 | .735 | .668 mg |
| Folic acid: | 4 | 5 | 4 mcg |
| Vitamin C: | 0 | 0 | 0 mg |
| Vitamin E: | - | - | - IU |
4. With Skin, Stewed - 1 thigh, 68 grams
5. Without Skin, Flour-Coated, Fried - 1 thigh, 62 grams
6. Without Skin, Fried - 1 thigh, 52 grams
| 7 | 8 | |
| Vitamin A: | 34 | 34 IU |
| Thiamine: | .038 | .035 mg |
| Vitamin B-2: | .120 | .120 mg |
| Vitamin B-6: | .18 | .11 mg |
| Vitamin B-12: | .16 | .12 mcg |
| Biotin: | - | - mcg |
| Niacin: | 3.393 | 2.86 mg |
| Pantothenic Acid: | .616 | .481 mg |
| Folic acid: | 4 | 4 mcg |
| Vitamin C: | 0 | 0 mg |
| Vitamin E: | - | - IU |
7. Without Skin, Roasted - 1 thigh, 52 grams
8. Without Skin, Stewed - 1 thigh, 55 grams
| 9 | USRDA | |
| Vitamin A: | 82 | 5000 IU |
| Thiamine: | .102 | 1.7 mg |
| Vitamin B-2: | .195 | 1.7 mg |
| Vitamin B-6: | .23 | 2.0 mg |
| Vitamin B-12: | .24 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | 4.195 | 20 mg |
| Pantothenic Acid: | .845 | 10 mg |
| Folic acid: | 8 | 400 mcg |
| Vitamin C: | 0 | 60 mg |
| Vitamin E: | - | 30 IU |
9. Without Skin, Batter-Dipped, Fried - 1 thigh, 86 grams
Mineral Content
| 1 | 2 | 3 | |
| Calcium: | 7 | 9 | 8 mg |
| Copper: | .046 | .055 | .048 mg |
| Iron: | .72 | .93 | .83 mg |
| Magnesium: | 16 | 19 | 14 mg |
| Manganese: | .014 | .018 | .013 mg |
| Phosphorus: | 116 | 136 | 108 mg |
| Potassium: | 159 | 181 | 137 mg |
| Selenium: | - | - | - mcg |
| Sodium: | 59 | 71 | 52 mg |
| Zinc: | 1.32 | 1.50 | 1.46 mg |
1. Without Skin - 69 grams
2. With Skin - 94 grams
3. With Skin, Roasted - 1 thigh, 62 grams
| 4 | 5 | 6 | |
| Calcium: | 8 | 8 | 7 mg |
| Copper: | .048 | .055 | .047 mg |
| Iron: | .93 | .93 | .76 mg |
| Magnesium: | 13 | 15 | 14 mg |
| Manganese: | .013 | .022 | .014 mg |
| Phosphorus: | 94 | 116 | 103 mg |
| Potassium: | 115 | 147 | 134 mg |
| Selenium: | - | - | - mcg |
| Sodium: | 49 | 55 | 49 mg |
| Zinc: | 1.53 | 1.56 | 1.45 mg |
4. With Skin, Stewed - 1 thigh, 68 grams
5. Without Skin, Flour-Coated, Fried - 1 thigh, 62 grams
6. Without Skin, Fried - 1 thigh, 52 grams
| 7 | 8 | |
| Calcium: | 6 | 6 mg |
| Copper: | .042 | .042 mg |
| Iron: | .68 | .78 mg |
| Magnesium: | 12 | 12 mg |
| Manganese: | .011 | .011 mg |
| Phosphorus: | 95 | 82 mg |
| Potassium: | 124 | 101 mg |
| Selenium: | - | - mcg |
| Sodium: | 46 | 41 mg |
| Zinc: | 1.34 | 1.42 mg |
7. Without Skin, Roasted - 1 thigh, 52 grams
8. Without Skin, Stewed - 1 thigh, 55 grams
| 9 | USRDA | |
| Calcium: | 16 | 1000 mg |
| Copper: | .071 | 2 mg |
| Iron: | 1.24 | 18 mg |
| Magnesium: | 18 | 400 mg |
| Manganese: | .049 | n/a mg |
| Phosphorus: | 134 | 1000 mg |
| Potassium: | 165 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 248 | n/a mg |
| Zinc: | 1.75 | 15 mg |
9. Without Skin, Batter-Dipped, Fried - 1 thigh, 86 grams
Amino Acid Content
| 1 | 2 | 3 | |
| Tryptophan: | .159 | .180 | .17 gm |
| Threonine: | .573 | .670 | .643 gm |
| Isoleucine: | .716 | .807 | .779 gm |
| Leucine: | 1.018 | 1.179 | 1.133 gm |
| Lysine: | 1.152 | 1.318 | 1.269 gm |
| Methionine: | .375 | .431 | .415 gm |
| Cysteine: | .174 | .217 | .206 gm |
| Phenylalanine: | .538 | .630 | .605 gm |
| Tyrosine: | .458 | .521 | .502 gm |
| Valine: | .673 | .787 | .755 gm |
| Arginine: | .818 | 1.021 | .971 gm |
| Histidine: | .421 | .475 | .458 gm |
| Alanine: | .740 | .951 | .901 gm |
| Aspartic acid: | 1.209 | 1.448 | 1.385 gm |
| Glutamic acid: | 2.031 | 2.370 | 2.275 gm |
| Glycine: | .667 | 1.069 | .986 gm |
| Proline: | .558 | .796 | .744 gm |
| Serine: | .466 | .574 | .544 gm |
1. Without Skin - 69 grams
2. With Skin - 94 grams
3. With Skin, Roasted - 1 thigh, 62 grams
| 4 | 5 | 6 | |
| Tryptophan: | .177 | .187 | .171 gm |
| Threonine: | .654 | .685 | .618 gm |
| Isoleucine: | .792 | .835 | .773 gm |
| Leucine: | 1.153 | 1.214 | 1.10 gm |
| Lysine: | 1.291 | 1.345 | 1.24 gm |
| Methionine: | .422 | .442 | .405 gm |
| Cysteine: | .211 | .222 | .188 gm |
| Phenylalanine: | .615 | .652 | .583 gm |
| Tyrosine: | .511 | .539 | .495 gm |
| Valine: | .768 | .808 | .726 gm |
| Arginine: | .990 | 1.027 | .882 gm |
| Histidine: | .466 | .490 | .454 gm |
| Alanine: | .919 | .949 | .798 gm |
| Aspartic acid: | 1.410 | 1.466 | 1.302 gm |
| Glutamic acid: | 2.315 | 2.499 | 2.214 gm |
| Glycine: | 1.011 | 1.019 | .719 gm |
| Proline: | .761 | .803 | .609 gm |
| Serine: | .558 | .588 | .506 gm |
4. With Skin, Stewed - 1 thigh, 68 grams
5. Without Skin, Flour-Coated, Fried - 1 thigh, 62 grams
6. Without Skin, Fried - 1 thigh, 52 grams
| 7 | 8 | 9 | |
| Tryptophan: | .158 | .161 | .213 gm |
| Threonine: | .570 | .581 | .762 gm |
| Isoleucine: | .712 | .726 | .933 gm |
| Leucine: | 1.012 | 1.032 | 1.367 gm |
| Lysine: | 1.146 | 1.1683 | 1.461 gm |
| Methionine: | .373 | .81 | .488 gm |
| Cysteine: | .173 | .176 | .255 gm |
| Phenylalanine: | .535 | .546 | .743 gm |
| Tyrosine: | .456 | .464 | .606 gm |
| Valine: | .669 | .682 | .908 gm |
| Arginine: | .814 | .829 | 1.133 gm |
| Histidine: | .419 | .427 | .544 gm |
| Alanine: | .736 | .750 | 1.041 gm |
| Aspartic acid: | 1.202 | 1.225 | 1.607 gm |
| Glutamic acid: | 2.020 | 2.059 | 2.980 gm |
| Glycine: | .662 | .675 | 1.108 gm |
| Proline: | .555 | .565 | .958 gm |
| Serine: | .464 | .473 | .685 gm |
7. Without Skin, Roasted - 1 thigh, 52 grams
8. Without Skin, Stewed - 1 thigh, 55 grams
9. Without Skin, Batter-Dipped, Fried - 1 thigh, 86 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.
United States Department of Agriculture. Composition of Foods: Poultry Products-Raw-Processed-Prepared. Washington D.C. 1979.
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