Chicken thigh, fried, coated, skin / coating not… vs. Chicken breast, baked, broiled, or roasted, skin… vs. Chicken thigh, baked or broiled, skin not 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 breast, baked, broiled, or roasted, skin… has the most protein of the foods compared, at 26.3 g per 100g.
| Nutrient | Chicken thigh, fried, coated, skin /… | Chicken breast, baked, broiled, or… | Chicken thigh, baked or broiled, skin… |
|---|---|---|---|
| Protein | 24.1 G | 26.3 G | 24 G |
| Total lipid (fat) | 9.9 G | 8.8 G | 9.9 G |
| Carbohydrate, by difference | 0 G | 0 G | 0 G |
| Energy | 192 KCAL | 192 KCAL | 192 KCAL |
| Total Sugars | 0 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 9 MG | 7 MG | 9 MG |
| Iron, Fe | 1.1 MG | 0.53 MG | 1.1 MG |
| Potassium, K | 262 MG | 298 MG | 261 MG |
| Sodium, Na | 410 MG | 336 MG | 486 MG |
| Cholesterol | 129 MG | 97 MG | 129 MG |
| Fatty acids, total saturated | 2.5 G | 2.3 G | 2.5 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.