Chicken wing, baked, broiled, or roasted, from raw vs. Chicken, NS as to part, fried, coated, skin /… vs. Chicken, NS as to part, baked, coated, 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 wing, baked, broiled, or roasted, from raw has the most protein of the foods compared, at 23.6 g per 100g.
| Nutrient | Chicken wing, baked, broiled, or… | Chicken, NS as to part, fried, coated,… | Chicken, NS as to part, baked, coated,… |
|---|---|---|---|
| Protein | 23.6 G | 21.8 G | 21.8 G |
| Total lipid (fat) | 16.7 G | 15 G | 15 G |
| Carbohydrate, by difference | 0 G | 7.1 G | 7.1 G |
| Energy | 252 KCAL | 251 KCAL | 251 KCAL |
| Total Sugars | 0 G | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0.2 G | 0.2 G |
| Calcium, Ca | 18 MG | 44 MG | 44 MG |
| Iron, Fe | 0.83 MG | 0.86 MG | 0.86 MG |
| Potassium, K | 210 MG | 264 MG | 264 MG |
| Sodium, Na | 404 MG | 671 MG | 671 MG |
| Cholesterol | 140 MG | 100 MG | 100 MG |
| Fatty acids, total saturated | 4.9 G | 4 G | 4 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.