Chicken, NS as to part, fried, coated, skin /… vs. Chicken, NS as to part and cooking method, NS as… vs. Chicken, NS as to part and cooking method, skin…
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, NS as to part and cooking method, NS as… has the most protein of the foods compared, at 26.8 g per 100g.
| Nutrient | Chicken, NS as to part, fried, coated,… | Chicken, NS as to part and cooking… | Chicken, NS as to part and cooking… |
|---|---|---|---|
| Protein | 26.2 G | 26.8 G | 26.8 G |
| Total lipid (fat) | 6.6 G | 6.4 G | 6.4 G |
| Carbohydrate, by difference | 0.07 G | 0 G | 0 G |
| Energy | 164 KCAL | 164 KCAL | 164 KCAL |
| Total Sugars | 0 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 22 MG | 14 MG | 14 MG |
| Iron, Fe | 0.75 MG | 0.73 MG | 0.73 MG |
| Potassium, K | 286 MG | 279 MG | 279 MG |
| Sodium, Na | 528 MG | 345 MG | 345 MG |
| Cholesterol | 113 MG | 112 MG | 112 MG |
| Fatty acids, total saturated | 1.7 G | 1.6 G | 1.6 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.