Meat & Poultry · SOURCE-BASED NUTRITION
Chicken, broilers or fryers, rotisserie, original seasoning, back, meat only, cooked nutrition facts
SR Legacy
Chicken, broilers or fryers, rotisserie, original seasoning, back, meat only, cooked. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 205 kcal | — |
| Protein | 25.3 g | 50.6% |
| Carbohydrate, by difference | 0 g | 0% |
| Total lipid (fat) | 11.5 g | 14.7% |
| Fiber, total dietary | 0 g | 0% |
| Total Sugars | 0 g | — |
| Fatty acids, total saturated | 3.01 g | 15.1% |
| Cholesterol | 123 mg | 41% |
| Sodium, Na | 661 mg | 28.7% |
| Potassium, K | 309 mg | 6.6% |
| Calcium, Ca | 38 mg | 2.9% |
| Iron, Fe | 0.97 mg | 5.4% |
| Magnesium, Mg | 21 mg | 5% |
| Phosphorus, P | 250 mg | 20% |
| Zinc, Zn | 2.04 mg | 18.5% |
| Copper, Cu | 0.08 mg | 8.8% |
| Manganese, Mn | 0.02 mg | 1% |
| Selenium, Se | 48.3 µg | 87.8% |
| Vitamin A, RAE | 17 µg | 1.9% |
| Vitamin C, total ascorbic acid | 0 mg | 0% |
| Vitamin E (alpha-tocopherol) | 0.25 mg | 1.7% |
| Vitamin K (phylloquinone) | 0 µg | 0% |
| Thiamin | 0.08 mg | 6.7% |
| Riboflavin | 0.21 mg | 16.2% |
| Niacin | 6 mg | 37.5% |
| Pantothenic acid | 1.2 mg | 24% |
| Vitamin B-6 | 0.14 mg | 8.2% |
| Folate, DFE | 8 µg | 2% |
| Vitamin B-12 | 0.71 µg | 29.6% |
| Choline, total | 63.9 mg | 11.6% |
| Alanine | 1.46 g | — |
| Alcohol, ethyl | 0 g | — |
| Arginine | 1.62 g | — |
| Ash | 2.61 g | — |
| Aspartic acid | 2.45 g | — |
| Betaine | 6.6 mg | — |
| Caffeine | 0 mg | — |
| Carotene, alpha | 0 µg | — |
| Carotene, beta | 0 µg | — |
| Cryptoxanthin, beta | 0 µg | — |
| Cystine | 0.28 g | — |
| Fatty acids, total monounsaturated | 4.9 g | — |
| Fatty acids, total polyunsaturated | 1.7 g | — |
| Fatty acids, total trans | 0.15 g | — |
| Fatty acids, total trans-monoenoic | 0.1 g | — |
| Fatty acids, total trans-polyenoic | 0.05 g | — |
| Folate, food | 8 µg | — |
| Folate, total | 8 µg | — |
| Folic acid | 0 µg | — |
| Fructose | 0 g | — |
| Galactose | 0 g | — |
| Glucose | 0 g | — |
| Glutamic acid | 3.94 g | — |
| Glycine | 1.32 g | — |
| Histidine | 0.72 g | — |
| Hydroxyproline | 0.12 g | — |
| Isoleucine | 1.23 g | — |
| Lactose | 0 g | — |
| Leucine | 2.08 g | — |
| Lutein + zeaxanthin | 0 µg | — |
| Lycopene | 0 µg | — |
| Lysine | 2.18 g | — |
| Maltose | 0 g | — |
| Methionine | 0.78 g | — |
| MUFA 14:1 | 0.03 g | — |
| MUFA 15:1 | 0 g | — |
| MUFA 16:1 | 0.76 g | — |
| MUFA 17:1 | 0 g | — |
| MUFA 18:1 | 4.08 g | — |
| MUFA 18:1 c | 3.99 g | — |
| MUFA 20:1 | 0.03 g | — |
| MUFA 22:1 | 0 g | — |
| MUFA 22:1 c | 0 g | — |
| Phenylalanine | 1.04 g | — |
| Proline | 1.21 g | — |
| PUFA 18:2 | 1.56 g | — |
| PUFA 18:2 n-6 c,c | 1.51 g | — |
| PUFA 18:3 | 0.09 g | — |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.07 g | — |
| PUFA 18:3 n-6 c,c,c | 0.02 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:2 n-6 c,c | 0.02 g | — |
| PUFA 20:3 | 0 g | — |
| PUFA 20:4 | 0.03 g | — |
| PUFA 20:5 n-3 (EPA) | 0 g | — |
| PUFA 22:5 n-3 (DPA) | 0 g | — |
| PUFA 22:6 n-3 (DHA) | 0 g | — |
| Retinol | 17 µg | — |
| Serine | 0.74 g | — |
| SFA 10:0 | 0 g | — |
| SFA 12:0 | 0 g | — |
| SFA 14:0 | 0.07 g | — |
| SFA 15:0 | 0.01 g | — |
| SFA 16:0 | 2.36 g | — |
| SFA 17:0 | 0.01 g | — |
| SFA 18:0 | 0.56 g | — |
| SFA 20:0 | 0 g | — |
| SFA 22:0 | 0 g | — |
| SFA 24:0 | 0 g | — |
| SFA 4:0 | 0 g | — |
| SFA 6:0 | 0 g | — |
| SFA 8:0 | 0 g | — |
| Starch | 0 g | — |
| Sucrose | 0 g | — |
| TFA 18:1 t | 0.1 g | — |
| TFA 18:2 t,t | 0.05 g | — |
| Theobromine | 0 mg | — |
| Threonine | 0.76 g | — |
| Tryptophan | 0.27 g | — |
| Tyrosine | 0.77 g | — |
| Valine | 1.39 g | — |
| Vitamin A, IU | 57 iu | — |
| Vitamin E, added | 0 mg | — |
| Vitamin K (Dihydrophylloquinone) | 0 µg | — |
| Vitamin K (Menaquinone-4) | 25.6 µg | — |
| Water | 61.2 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Selenium (87.8% DV), Niacin (B3) (37.5% DV) and Vitamin B12 (29.6% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Selenium: thyroid and antioxidant defense
This amount provides 48.3 µg. Selenium supports thyroid hormone metabolism, DNA synthesis and protection from oxidative damage. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceNiacin (B3): energy and cell function
This amount provides 6 mg. Niacin helps enzymes convert food into energy and supports normal cell function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin B12: blood cells and nerves
This amount provides 0.71 µg. Vitamin B12 supports healthy blood cells, DNA synthesis and normal nervous-system function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePantothenic acid (B5): fatty-acid and energy metabolism
This amount provides 1.2 mg. Pantothenic acid is needed to make coenzyme A, which is central to fatty-acid and energy metabolism. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePhosphorus: bones and cellular energy
This amount provides 250 mg. Phosphorus helps form bones and teeth and is involved in energy production and cell membranes. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceZinc: immune function and repair
This amount provides 2.04 mg. Zinc supports immune function, DNA and protein synthesis, wound healing, growth and the sense of taste. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Selenium
This amount provides 48.3 µg. Selenium supports thyroid hormone metabolism, DNA synthesis and protection from oxidative damage. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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