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 | 384 kCal | 1684 kCal | 22.8% | 5.9% | 439 g |
| Proteins | 14.17 g | 76 g | 18.6% | 4.8% | 536 g |
| Fats | 28.01 g | 56 g | 50% | 13% | 200 g |
| Carbohydrates | 18.79 g | 219 g | 8.6% | 2.2% | 1166 g |
| Water | 35.52 g | 2273 g | 1.6% | 0.4% | 6399 g |
| Ash | 3.51 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 20 μg | 900 μg | 2.2% | 0.6% | 4500 g |
| Retinol | 0.02 mg | ~ | |||
| Vitamin B1, thiamine | 0.08 mg | 1.5 mg | 5.3% | 1.4% | 1875 g |
| Vitamin B2, riboflavin | 0.197 mg | 1.8 mg | 10.9% | 2.8% | 914 g |
| Vitamin B5, pantothenic | 0.88 mg | 5 mg | 17.6% | 4.6% | 568 g |
| Vitamin B6, pyridoxine | 0.14 mg | 2 mg | 7% | 1.8% | 1429 g |
| Vitamin B12, cobalamin | 0.32 μg | 3 μg | 10.7% | 2.8% | 938 g |
| Vitamin E, alpha tocopherol, TE | 1.2 mg | 15 mg | 8% | 2.1% | 1250 g |
| beta Tocopherol | 0.05 mg | ~ | |||
| gamma Tocopherol | 1.78 mg | ~ | |||
| tocopherol | 0.07 mg | ~ | |||
| Vitamin PP, NE | 5.42 mg | 20 mg | 27.1% | 7.1% | 369 g |
| Macronutrients | |||||
| Potassium, K | 244 mg | 2500 mg | 9.8% | 2.6% | 1025 g |
| Calcium, Ca | 117 mg | 1000 mg | 11.7% | 3% | 855 g |
| Magnesium, Mg | 25 mg | 400 mg | 6.3% | 1.6% | 1600 g |
| Sodium, Na | 1042 mg | 1300 mg | 80.2% | 20.9% | 125 g |
| Sulfur, S | 141.7 mg | 1000 mg | 14.2% | 3.7% | 706 g |
| Phosphorus, P | 252 mg | 800 mg | 31.5% | 8.2% | 317 g |
| Trace Elements | |||||
| Iron, Fe | 0.88 mg | 18 mg | 4.9% | 1.3% | 2045 g |
| Manganese, Mn | 0.298 mg | 2 mg | 14.9% | 3.9% | 671 g |
| Copper, Cu | 82 μg | 1000 μg | 8.2% | 2.1% | 1220 g |
| Selenium, Se | 17.2 μg | 55 μg | 31.3% | 8.2% | 320 g |
| Zinc, Zn | 0.87 mg | 12 mg | 7.3% | 1.9% | 1379 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 16.72 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.801 g | ~ | |||
| valine | 0.516 g | ~ | |||
| Histidine * | 0.337 g | ~ | |||
| Isoleucine | 0.416 g | ~ | |||
| leucine | 0.864 g | ~ | |||
| lysine | 0.615 g | ~ | |||
| methionine | 0.205 g | ~ | |||
| threonine | 0.467 g | ~ | |||
| tryptophan | 0.108 g | ~ | |||
| phenylalanine | 0.542 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.807 g | ~ | |||
| Aspartic acid | 0.962 g | ~ | |||
| Hydroxyproline | 0.371 g | ~ | |||
| glycine | 1.191 g | ~ | |||
| Glutamic acid | 3.313 g | ~ | |||
| Proline | 1.137 g | ~ | |||
| serine | 0.552 g | ~ | |||
| tyrosine | 0.434 g | ~ | |||
| Cysteine | 0.164 g | ~ | |||
| Sterols | |||||
| Cholesterol | 82 mg | max 300 mg | |||
| Fatty acid | |||||
| Transgender | 0.214 g | max 1.9 г | |||
| monounsaturated trans fats | 0.168 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 6.343 g | max 18.7 г | |||
| 8: 0 Caprylic | 0.007 g | ~ | |||
| 10: 0 Capric | 0.01 g | ~ | |||
| 12: 0 Lauric | 0.013 g | ~ | |||
| 14: 0 Myristic | 0.147 g | ~ | |||
| 15: 0 Pentadecanoic | 0.021 g | ~ | |||
| 16: 0 Palmitic | 4.427 g | ~ | |||
| 17: 0 Margarine | 0.044 g | ~ | |||
| 18: 0 Stearin | 1.524 g | ~ | |||
| 20: 0 Arachinic | 0.079 g | ~ | |||
| 22: 0 Begenic | 0.051 g | ~ | |||
| 24: 0 Lignoceric | 0.021 g | ~ | |||
| Monounsaturated fatty acids | 14.448 g | min 16.8 г | 86% | 22.4% | |
| 14: 1 Myristoleic | 0.045 g | ~ | |||
| 16: 1 Palmitoleic | 1.11 g | ~ | |||
| 16: 1 cis | 1.098 g | ~ | |||
| 16: 1 trans | 0.013 g | ~ | |||
| 17: 1 Heptadecene | 0.031 g | ~ | |||
| 18: 1 Olein (omega-9) | 12.926 g | ~ | |||
| 18: 1 cis | 12.771 g | ~ | |||
| 18: 1 trans | 0.156 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.28 g | ~ | |||
| 22: 1 Erucova (omega-9) | 0.034 g | ~ | |||
| 22: 1 cis | 0.034 g | ~ | |||
| 24: 1 Nervonic, cis (omega-9) | 0.022 g | ~ | |||
| Polyunsaturated fatty acids | 5.375 g | from 11.2 to 20.6 | 48% | 12.5% | |
| 18: 2 Linoleic | 4.415 g | ~ | |||
| 18: 2 trans isomer, not determined | 0.045 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 4.343 g | ~ | |||
| 18: 2 Conjugated Linoleic Acid | 0.027 g | ~ | |||
| 18: 3 Linolenic | 0.809 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 0.764 g | ~ | |||
| 18: 3 Omega-6, Gamma Linolenic | 0.045 g | ~ | |||
| 18: 4 Styoride Omega-3 | 0.003 g | ~ | |||
| 20: 2 Eicosadienoic, Omega-6, cis, cis | 0.023 g | ~ | |||
| 20: 3 Eicosatriene | 0.03 g | ~ | |||
| 20: 3 Omega-6 | 0.029 g | ~ | |||
| 20: 4 Arachidonic | 0.065 g | ~ | |||
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.002 g | ~ | |||
| Omega-3 fatty acids | 0.778 g | from 0.9 to 3.7 | 86.4% | 22.5% | |
| 22: 4 Docosatetraene, Omega-6 | 0.015 g | ~ | |||
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.006 g | ~ | |||
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.003 g | ~ | |||
| Omega-6 fatty acids | 4.52 g | from 4.7 to 16.8 | 96.2% | 25.1% |
The energy value is 384 kcal.
KENTUCKY FRIED , “ORIGINAL RECIPE” fried chicken, skin, as of January 2007 rich in vitamins and minerals such as: vitamin B5 – 17,6%, vitamin PP – 27,1%, calcium – 11,7%, phosphorus – 31,5%, manganese – 14,9%, selenium – 31,3 %
- 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 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.
- Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
- 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.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
- 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 384 kcal, chemical composition, nutritional value, vitamins, minerals, how KENTUCKY FRIED CHICKEN is useful, “ORIGINAL RECIPE” fried chicken, skin, information as of January 2007, calories, nutrients, useful properties of KENTUCKY FRIED CHICKEN, fried in bread chicken “ORIGINAL RECIPE”, skin, information as of January 2007