Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 231 kCal | 1684 kCal | 13.7% | 5.9% | 729 g |
| Proteins | 21.94 g | 76 g | 28.9% | 12.5% | 346 g |
| Fats | 13.11 g | 56 g | 23.4% | 10.1% | 427 g |
| Carbohydrates | 6.28 g | 219 g | 2.9% | 1.3% | 3487 g |
| Water | 56.16 g | 2273 g | 2.5% | 1.1% | 4047 g |
| Ash | 2.51 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 17 μg | 900 μg | 1.9% | 0.8% | 5294 g |
| Vitamin B1, thiamine | 0.046 mg | 1.5 mg | 3.1% | 1.3% | 3261 g |
| Vitamin B2, riboflavin | 0.116 mg | 1.8 mg | 6.4% | 2.8% | 1552 g |
| Vitamin B5, pantothenic | 1.397 mg | 5 mg | 27.9% | 12.1% | 358 g |
| Vitamin B6, pyridoxine | 0.326 mg | 2 mg | 16.3% | 7.1% | 613 g |
| Vitamin B12, cobalamin | 0.31 μg | 3 μg | 10.3% | 4.5% | 968 g |
| Vitamin PP, NE | 8.596 mg | 20 mg | 43% | 18.6% | 233 g |
| Macronutrients | |||||
| Potassium, K | 267 mg | 2500 mg | 10.7% | 4.6% | 936 g |
| Calcium, Ca | 33 mg | 1000 mg | 3.3% | 1.4% | 3030 g |
| Magnesium, Mg | 25 mg | 400 mg | 6.3% | 2.7% | 1600 g |
| Sodium, Na | 606 mg | 1300 mg | 46.6% | 20.2% | 215 g |
| Sulfur, S | 219.4 mg | 1000 mg | 21.9% | 9.5% | 456 g |
| Phosphorus, P | 225 mg | 800 mg | 28.1% | 12.2% | 356 g |
| Trace Elements | |||||
| Iron, Fe | 0.6 mg | 18 mg | 3.3% | 1.4% | 3000 g |
| Manganese, Mn | 0.142 mg | 2 mg | 7.1% | 3.1% | 1408 g |
| Copper, Cu | 54 μg | 1000 μg | 5.4% | 2.3% | 1852 g |
| Selenium, Se | 22.4 μg | 55 μg | 40.7% | 17.6% | 246 g |
| Zinc, Zn | 0.81 mg | 12 mg | 6.8% | 2.9% | 1481 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 5.85 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 1.225 g | ~ | |||
| valine | 0.789 g | ~ | |||
| Histidine * | 0.516 g | ~ | |||
| Isoleucine | 0.636 g | ~ | |||
| leucine | 1.32 g | ~ | |||
| lysine | 0.939 g | ~ | |||
| methionine | 0.314 g | ~ | |||
| threonine | 0.714 g | ~ | |||
| tryptophan | 0.166 g | ~ | |||
| phenylalanine | 0.828 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 1.233 g | ~ | |||
| Aspartic acid | 1.471 g | ~ | |||
| Hydroxyproline | 0.633 g | ~ | |||
| glycine | 1.82 g | ~ | |||
| Glutamic acid | 5.063 g | ~ | |||
| Proline | 1.738 g | ~ | |||
| serine | 0.844 g | ~ | |||
| tyrosine | 0.663 g | ~ | |||
| Cysteine | 0.251 g | ~ | |||
| Sterols | |||||
| Cholesterol | 81 mg | max 300 mg | |||
| Fatty acid | |||||
| Transgender | 0.078 g | max 1.9 г | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 2.981 g | max 18.7 г | |||
| 4: 0 Oily | 0.003 g | ~ | |||
| 6: 0 Nylon | 0.001 g | ~ | |||
| 8: 0 Caprylic | 0.002 g | ~ | |||
| 10: 0 Capric | 0.004 g | ~ | |||
| 12: 0 Lauric | 0.006 g | ~ | |||
| 14: 0 Myristic | 0.047 g | ~ | |||
| 15: 0 Pentadecanoic | 0.007 g | ~ | |||
| 16: 0 Palmitic | 2.239 g | ~ | |||
| 17: 0 Margarine | 0.012 g | ~ | |||
| 18: 0 Stearin | 0.614 g | ~ | |||
| 20: 0 Arachinic | 0.02 g | ~ | |||
| 22: 0 Begenic | 0.019 g | ~ | |||
| 24: 0 Lignoceric | 0.008 g | ~ | |||
| Monounsaturated fatty acids | 4.653 g | min 16.8 г | 27.7% | 12% | |
| 14: 1 Myristoleic | 0.016 g | ~ | |||
| 15: 1 Pentadecene | 0.003 g | ~ | |||
| 16: 1 Palmitoleic | 0.554 g | ~ | |||
| 17: 1 Heptadecene | 0.013 g | ~ | |||
| 18: 1 Olein (omega-9) | 4.011 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.048 g | ~ | |||
| 22: 1 Erucova (omega-9) | 0.003 g | ~ | |||
| 24: 1 Nervonic, cis (omega-9) | 0.005 g | ~ | |||
| Polyunsaturated fatty acids | 4.166 g | from 11.2 to 20.6 | 37.2% | 16.1% | |
| 18: 2 Linoleic | 3.866 g | ~ | |||
| 18: 3 Linolenic | 0.189 g | ~ | |||
| 18: 4 Styoride Omega-3 | 0.003 g | ~ | |||
| 20: 2 Eicosadienoic, Omega-6, cis, cis | 0.013 g | ~ | |||
| 20: 3 Eicosatriene | 0.023 g | ~ | |||
| 20: 4 Arachidonic | 0.046 g | ~ | |||
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.002 g | ~ | |||
| Omega-3 fatty acids | 0.201 g | from 0.9 to 3.7 | 22.3% | 9.7% | |
| 22: 4 Docosatetraene, Omega-6 | 0.016 g | ~ | |||
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.004 g | ~ | |||
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.003 g | ~ | |||
| Omega-6 fatty acids | 3.964 g | from 4.7 to 16.8 | 84.3% | 36.5% |
The energy value is 231 kcal.
- breast, without skin = 145 g (335 kcal)
- breast, bone and skin removed = 127 гр (293.4 кКал)
- breast, with skin = 201 g (464.3 kcal)
KENTUCKY FRIED , “ORIGINAL RECIPE” fried chicken, breast, meat and skin, as of January 2007 rich in vitamins and minerals such as: vitamin B5 – 27,9%, vitamin B6 – 16,3%, vitamin PP – 43%, phosphorus – 28,1%, selenium – 40,7%
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Selenium – an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
Tags: calorie content 231 kcal, chemical composition, nutritional value, vitamins, minerals, how KENTUCKY FRIED CHICKEN is useful, “ORIGINAL RECIPE” fried chicken, breast, meat and skin, information as of January 2007, calories, nutrients, useful properties of KENTUCKY FRIED CHICKEN , “ORIGINAL RECIPE” fried chicken, breast, meat and skin, as of January 2007