Know what’s on your plate
Chicken meat and skin
Calories & nutrition facts
capons, raw
Nutrition facts
Per 100 g% DV- Calories 234 kcal —
- Protein 19 g 38%
- Carbohydrate 0 g 0%
- Fat 17 g 22%
- Saturated fat 5 g 25%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 45 mg 2%
- Cholesterol 75 mg 25%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 37 µg 4%
- Vitamin C 1.7 mg 2%
- Vitamin E 0.32 mg 2%
- Vitamin K 2.4 µg 2%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.13 mg 10%
- Niacin (B3) 7.3 mg 45%
- Pantothenic acid (B5) 0.97 mg 19%
- Vitamin B6 0.36 mg 21%
- Folate (B9) 6 µg 2%
- Vitamin B12 0.34 µg 14%
Minerals
- Calcium 11 mg 1%
- Iron 1.1 mg 6%
- Magnesium 21 mg 5%
- Phosphorus 183 mg 15%
- Potassium 217 mg 5%
- Zinc 1.2 mg 11%
- Copper 0.05 mg 6%
- Manganese 0.02 mg 1%
- Selenium 14.6 µg 27%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 234 | 19 g | 0 g | 17 g |
| 1 × oz | 85 g | 199 | 16 g | 0 g | 15 g |
| 1 × unit (yield from 1 lb ready-to cook capon) | 297 g | 695 | 56 g | 0 g | 51 g |
| 1 × capon, bone removed | 964 g | 2256 | 181 g | 0 g | 165 g |
| 2 × oz | 170 g | 398 | 32 g | 0 g | 29 g |
| ½ × oz | 42.5 g | 99 | 8 g | 0 g | 7.3 g |
| 3 × oz | 255 g | 597 | 48 g | 0 g | 44 g |
| 4 × oz | 340 g | 796 | 64 g | 0 g | 58 g |
Similar foods
- Stewing chicken meat and skinraw258 kcal / 100 g
- Stewing chicken meat and skin with giblets and neckraw251 kcal / 100 g
- Chicken meat skin giblets and neckcapons, raw232 kcal / 100 g
- Chicken with skinbroilers or fryers, meat and skin, raw215 kcal / 100 g
- Whole chickenwith skin, raw168 kcal / 100 g
- Caponmeat and skin, raw195 kcal / 100 g
- Hen meat and skinraw255 kcal / 100 g
- Stewing chicken meat skin giblets and neckraw251 kcal / 100 g
- Poultrywith skin, average, raw161 kcal / 100 g
- Turkey meat and skintom, raw139 kcal / 100 g
Questions about Chicken meat and skin
How do you get chicken skin really crisp?
Pat it thoroughly dry, season it and roast the chicken skin-side up on a rack at 220 °C. Keep it uncovered and give it space; the skin crisps as fat renders, while crowding traps steam.
Should you rinse chicken before cooking it?
No. Rinsing can splash raw chicken juices around the sink; pat the skin dry with kitchen paper instead, then wash your hands and any surfaces the raw chicken touched.
How can you tell when chicken is safely cooked?
Check the thickest part with a food thermometer, keeping it clear of the bone: it should reach 75 °C. The juices running clear and the meat looking white are not as dependable as a temperature check.
How long can raw chicken stay in the fridge?
Keep raw chicken covered on the lowest shelf and cook it within one to two days. Freeze it if you will not use it in that time, and thaw it in the fridge rather than on the worktop.
Can you freeze cooked chicken with the skin on?
Yes. Cool it promptly, pack it airtight and freeze it; thaw it in the fridge and reheat until steaming hot throughout. The skin will usually lose its crispness, so crisp it again briefly under a hot grill if you like.
What dishes are good for chicken with skin?
Roast chicken is the classic choice: the skin helps protect the meat and bastes it as it cooks. It also works well on thighs in a tray bake with potatoes, garlic and herbs, or in chicken adobo, where the browned skin takes on the savoury sauce.
Is chicken with the skin on much fattier than skinless chicken?
Yes: chicken with skin has 17 g fat per 100 g, compared with 11 g in chicken meat. Removing the skin lowers the fat, though some fat rendered during cooking may still coat the meat.
What kind of fat is in chicken skin?
Chicken skin contains both unsaturated and saturated fat; its saturated fat is 5 g per 100 g. The amount you eat depends on how much skin you keep on your portion.
Source: USDA FoodData Central 173645 · per 100 g · carbohydrate per EU label, fibre excluded
