Chicken leg, drumstick and thigh, baked, coated,… vs. Chicken thigh, NS as to cooking method, skin eaten vs. Chicken thigh, baked or broiled, skin eaten, from…
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Chicken thigh, NS as to cooking method, skin eaten has the most protein of the foods compared, at 22.5 g per 100g.
| Nutrient | Chicken leg, drumstick and thigh,… | Chicken thigh, NS as to cooking method,… | Chicken thigh, baked or broiled, skin… |
|---|---|---|---|
| Protein | 21 G | 22.5 G | 22.5 G |
| Total lipid (fat) | 13.4 G | 15.1 G | 15.1 G |
| Carbohydrate, by difference | 4 G | 0.12 G | 0.12 G |
| Energy | 226 KCAL | 226 KCAL | 226 KCAL |
| Total Sugars | 0.07 G | 0.12 G | 0.12 G |
| Fiber, total dietary | 0.2 G | 0 G | 0 G |
| Calcium, Ca | 14 MG | 16 MG | 16 MG |
| Iron, Fe | 1.3 MG | 0.95 MG | 0.95 MG |
| Potassium, K | 227 MG | 255 MG | 255 MG |
| Sodium, Na | 428 MG | 335 MG | 335 MG |
| Cholesterol | 117 MG | 127 MG | 127 MG |
| Fatty acids, total saturated | 3.4 G | 3.9 G | 3.9 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.