Chicken, NS as to part, stewed, skin eaten vs. Chicken, NS as to part and cooking method, skin… vs. Chicken, NS as to part, rotisserie, skin eaten
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, skin… has the most protein of the foods compared, at 25.1 g per 100g.
| Nutrient | Chicken, NS as to part, stewed, skin… | Chicken, NS as to part and cooking… | Chicken, NS as to part, rotisserie,… |
|---|---|---|---|
| Protein | 23.6 G | 25.1 G | 25.1 G |
| Total lipid (fat) | 10.9 G | 10.7 G | 10.7 G |
| Carbohydrate, by difference | 0 G | 0.1 G | 0.1 G |
| Energy | 196 KCAL | 196 KCAL | 196 KCAL |
| Total Sugars | 0 G | 0.1 G | 0.1 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 9 MG | 17 MG | 17 MG |
| Iron, Fe | 0.8 MG | 0.74 MG | 0.74 MG |
| Potassium, K | 258 MG | 270 MG | 270 MG |
| Sodium, Na | 356 MG | 343 MG | 343 MG |
| Cholesterol | 113 MG | 113 MG | 113 MG |
| Fatty acids, total saturated | 2.9 G | 2.7 G | 2.7 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.