Know what’s on your plate
Chicken feet
Calories & nutrition facts
boiled
Nutrition facts
Per 100 g% DV- Calories 215 kcal —
- Protein 19 g 39%
- Carbohydrate 0.2 g 0%
- Fat 15 g 19%
- Saturated fat 3.9 g 20%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 67 mg 3%
- Cholesterol 84 mg 28%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 30 µg 3%
- Vitamin C 0 mg 0%
- Vitamin D 0.2 µg 1%
- Vitamin E 0.27 mg 2%
- Vitamin K 0.2 µg 0%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.2 mg 15%
- Niacin (B3) 0.4 mg 3%
- Vitamin B6 0.01 mg 1%
- Folate (B9) 86 µg 22%
- Vitamin B12 0.47 µg 20%
- Choline 13.3 mg 2%
Minerals
- Calcium 88 mg 7%
- Iron 0.91 mg 5%
- Magnesium 5 mg 1%
- Phosphorus 83 mg 7%
- Potassium 31 mg 1%
- Zinc 0.69 mg 6%
- Copper 0.1 mg 11%
- Selenium 3.6 µg 7%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 215 | 19 g | 0.2 g | 15 g |
| 1 × oz | 85 g | 183 | 17 g | 0.2 g | 12 g |
| 1 × lb | 453.6 g | 975 | 88 g | 0.9 g | 66 g |
| 2 × oz | 170 g | 366 | 33 g | 0.3 g | 25 g |
| ½ × oz | 42.5 g | 91 | 8.2 g | 0.1 g | 6.2 g |
| 3 × oz | 255 g | 548 | 50 g | 0.5 g | 37 g |
| 4 × oz | 340 g | 731 | 66 g | 0.7 g | 50 g |
Similar foods
Questions about Chicken feet
How do you prepare chicken feet before cooking?
Scrub them well, trim off the nails and blanch in boiling water for about 5 minutes. Drain and rinse; if the feet have a loose yellow outer skin, peel it off after blanching.
How long should you cook chicken feet until they are tender?
Simmer them gently for about 2–3 hours, until the skin is very soft and the joints yield easily. In a pressure cooker, allow roughly 25–30 minutes at pressure, then check the texture.
How do you make dim sum-style chicken feet with black bean sauce?
After blanching and drying, fry the feet until blistered, then braise them with fermented black beans, garlic, ginger, soy sauce and a little sugar until tender. Take care when frying: damp feet can make hot oil spit.
How should you store chicken feet?
Keep raw chicken feet covered in the fridge and cook them within 1–2 days of buying. Refrigerate cooked feet within 2 hours, use within 3–4 days, or freeze them for longer storage.
Are chicken feet safe to eat, and how can you tell they are cooked through?
Cook them until the thickest part reaches 75 °C; they should also be soft and easy to pull from the joints. Handle raw feet separately from ready-to-eat foods, and wash your hands and utensils afterwards.
How do chicken feet compare with chicken legs for protein?
Chicken legs have more protein: 26.1 g per 100 g, compared with 19 g in chicken feet. Feet are prized for their gelatin-rich skin and connective tissue rather than for large pieces of meat.
What is a typical portion of chicken feet, and what do they provide?
A portion of about 85 g provides 16 g of protein and 12 g of fat. They are usually eaten as a small dish or snack, rather than as a boneless serving of chicken.
Source: USDA FoodData Central 171119 · per 100 g · carbohydrate per EU label, fibre excluded
