Chicken Wing
Description
Chicken wings have a high percentage of skin and bone to meat. They should be cooked without the skin to lower total lipid and cholesterol levels.
Caloric Content
| 1 | 2 | 3 | |
| Calories: | 109 | 159 | 103 |
| Protein: | 8.98 | 9.174 | 8.36 gm |
| Carbohydrates: | 0 | 5.36 | .76 gm |
| Fiber: | 0 | .02 | 0 gm |
| Total fats: | 7.82 | 10.68 | 7.09 gm |
| Saturated fats: | 2.19 | 2.85 | 1.49 gm |
| Unsaturated fats: | 4.77 | 6.87 | 4.42 gm |
| Cholesterol: | 38 | 39 | 26 mg |
1. With Skin - 1 wing, 49 grams
2. With Skin, Batter-Dipped, Fried - 1 wing, 49 grams
3. With Skin, Flour-Coated, Fried - 1 wing, 32 grams
| 4 | 5 | |
| Calories: | 99 | 100 |
| Protein: | 9.13 | 9.11 gm |
| Carbohydrates: | 0 | 0.00 gm |
| Fiber: | 0 | 0.00 gm |
| Total fats: | 6.62 | 6.73 gm |
| Saturated fats: | 1.85 | 1.88 gm |
| Unsaturated fats: | 4.01 | 4.07 gm |
| Cholesterol: | 29 | 28 mg |
4. With Skin, Roasted - 1 wing, 34 grams
5. With Skin, Stewed - 1 wing, 40 grams
Vitamin Content
| 1 | 2 | 3 | |
| Vitamin A: | 72 | 55 | 40 IU |
| Thiamine: | .024 | .052 | .019 mg |
| Vitamin B-2: | .043 | .074 | .044 mg |
| Vitamin B-6: | .17 | .15 | .13 mg |
| Vitamin B-12: | .15 | .12 | .09 mcg |
| Biotin: | - | - | - mcg |
| Niacin: | 2.904 | 2.58 | 2.143 mg |
| Pantothenic Acid: | .375 | .348 | .280 mg |
| Folic acid: | 2 | 3 | 1 mcg |
| Vitamin C: | .3 | .0 | 0 mg |
| Vitamin E: | - | - | - IU |
1. With Skin - 1 wing, 49 grams
2. With Skin, Batter-Dipped, Fried - 1 wing, 49 grams
3. With Skin, Flour-Coated, Fried - 1 wing, 32 grams
| 4 | 5 | USRDA | |
| Vitamin A: | 54 | 53 | 5000 IU |
| Thiamine: | .014 | .016 | 1.7 mg |
| Vitamin B-2: | .044 | .041 | 1.7 mg |
| Vitamin B-6: | .14 | .09 | 2.0 mg |
| Vitamin B-12: | .10 | .07 | 6 mcg |
| Biotin: | - | - | 300 mcg |
| Niacin: | 2.26 | 1.848 | 20 mg |
| Pantothenic Acid: | .305 | .202 | 10 mg |
| Folic acid: | 1 | 1 | 400 mcg |
| Vitamin C: | 0 | 0 | 60 mg |
| Vitamin E: | - | - | 30 IU |
4. With Skin, Roasted - 1 wing, 34 grams
5. With Skin, Stewed - 1 wing, 40 grams
Mineral Content
| 1 | 2 | 3 | |
| Calcium: | 6 | 10 | 5 mg |
| Copper: | .020 | .031 | .020 mg |
| Iron: | .47 | .63 | .4 mg |
| Magnesium: | 9 | 8 | 6 mg |
| Manganese: | .009 | .029 | .009 mg |
| Phosphorus: | 65 | 59 | 48 mg |
| Potassium: | 76 | 68 | 57 mg |
| Selenium: | - | - | - mcg |
| Sodium: | 36 | 157 | 25 mg |
| Zinc: | .65 | .67 | .56 mg |
1. With Skin - 1 wing, 49 grams
2. With Skin, Batter-Dipped, Fried - 1 wing, 49 grams
3. With Skin, Flour-Coated, Fried - 1 wing, 32 grams
| 4 | 5 | USRDA | |
| Calcium: | 5 | 5 | 1000 mg |
| Copper: | .019 | .018 | 2 mg |
| Iron: | .43 | .45 | 18 mg |
| Magnesium: | 7 | 6 | 400 mg |
| Manganese: | .006 | .007 | n/a mg |
| Phosphorus: | 51 | 48 | 1000 mg |
| Potassium: | 62 | 56 | n/a mg |
| Selenium: | - | - | n/a mcg |
| Sodium: | 28 | 27 | n/a mg |
| Zinc: | .62 | .65 | 15 mg |
4. With Skin, Roasted - 1 wing, 34 grams
5. With Skin, Stewed - 1 wing, 40 grams
Amino Acid Content
| 1 | 2 | 3 | |
| Tryptophan: | .096 | .107 | .090 gm |
| Threonine: | .363 | .390 | .338 gm |
| Isoleucine: | .421 | .461 | .396 gm |
| Leucine: | .632 | .696 | .592 gm |
| Lysine: | .698 | .722 | .650 gm |
| Methionine: | .229 | .245 | .214 gm |
| Cysteine: | .125 | .141 | .116 gm |
| Phenylalanine: | .341 | .385 | .321 gm |
| Tyrosine: | .275 | .304 | .258 gm |
| Valine: | .426 | .467 | .398 gm |
| Arginine: | .585 | .611 | .538 gm |
| Histidine: | .248 | .268 | .233 gm |
| Alanine: | .558 | .575 | .510 gm |
| Aspartic acid: | .801 | .834 | .741 gm |
| Glutamic acid: | 1.280 | 1.569 | 1.222 gm |
| Glycine: | .732 | .718 | .644 gm |
| Proline: | .502 | .583 | .463 gm |
| Serine: | .325 | .372 | .303 gm |
1. With Skin - 1 wing, 49 grams
2. With Skin, Batter-Dipped, Fried - 1 wing, 49 grams
3. With Skin, Flour-Coated, Fried - 1 wing, 32 grams
| 4 | 5 | |
| Tryptophan: | .098 | .098 gm |
| Threonine: | .370 | .370 gm |
| Isoleucine: | .432 | .434 gm |
| Leucine: | .645 | .646 gm |
| Lysine: | .714 | .716 gm |
| Methionine: | .234 | .235 gm |
| Cysteine: | .126 | .125 gm |
| Phenylalanine: | .348 | .348 gm |
| Tyrosine: | .281 | .282 gm |
| Valine: | .435 | .4353 gm |
| Arginine: | .592 | .588 gm |
| Histidine: | .255 | .256 gm |
| Alanine: | .263 | .558 gm |
| Aspartic acid: | .815 | .813 gm |
| Glutamic acid: | 1.306 | 1.306 gm |
| Glycine: | .719 | .698 gm |
| Proline: | .503 | .493 gm |
| Serine: | .329 | .328 gm |
4. With Skin, Roasted - 1 wing, 34 grams
5. With Skin, Stewed - 1 wing, 40 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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