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GET /v1/foods/usda-2706140Nutrition
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From the source's cup weight and ICMR-NIN household measures
Energy
NutrientPortionPer 100 g
- Energy
- 236 kcal
- 200 kcal
Macros
NutrientPortionPer 100 g
- Protein
- 27.6 g
- 23.4 g
- Carbohydrate
- 0 g
- 0 g
- Fat
- 13.2 g
- 11.2 g
- Fibre
- 0 g
- 0 g
- Sugars
- 0 g
- 0 g
Fats
NutrientPortionPer 100 g
- Saturated fat
- 4.6 g
- 3.9 g
- Monounsaturated fat
- 4.5 g
- 3.8 g
- Polyunsaturated fat
- 1.7 g
- 1.5 g
- Cholesterol
- 105 mg
- 89 mg
Minerals
NutrientPortionPer 100 g
- Sodium
- 268 mg
- 227 mg
- Potassium
- 296 mg
- 251 mg
- Calcium
- 14 mg
- 12 mg
- Iron
- 3.2 mg
- 2.7 mg
- Magnesium
- 24 mg
- 20 mg
- Phosphorus
- 238 mg
- 202 mg
- Zinc
- 3.1 mg
- 2.6 mg
Vitamins
NutrientPortionPer 100 g
- Vitamin A
- 27 µg
- 23 µg
- Vitamin C
- 0 mg
- 0 mg
- Vitamin D
- 0.1 µg
- 0.1 µg
- Vitamin E
- 0.8 mg
- 0.7 mg
- Vitamin K
- 4.5 µg
- 3.8 µg
- Thiamin (B1)
- 0.31 mg
- 0.26 mg
- Riboflavin (B2)
- 0.55 mg
- 0.47 mg
- Niacin (B3)
- 6 mg
- 5.1 mg
- Vitamin B6
- 0.29 mg
- 0.25 mg
- Folate
- 12 µg
- 10 µg
- Vitamin B12
- 0.47 µg
- 0.4 µg
Other
NutrientPortionPer 100 g
- Water
- 75.5 g
- 64 g
Not reported by the source: 1 nutrient.
Servings
Use grams so home portions stay clear.
- 1 katori, cooked, diced (200 ml)
- 118 g
- From the source's cup weight and ICMR-NIN household measures
- 1 small katori, cooked, diced (155 ml)
- 92 g
- From the source's cup weight and ICMR-NIN household measures
- 1 large katori, cooked, diced (360 ml)
- 213 g
- From the source's cup weight and ICMR-NIN household measures
- 1 leg (drumstick and thigh) (yield after cooking, bone and skin removed)
- 75 g
- 1 cup, cooked, diced
- 140 g
- 1 breast
- 95 g
- 1/2 duck (yield after cooking, bone and skin removed)
- 220 g
- 1 wing (yield after cooking, bone and skin removed)
- 40 g
Macro split
Share of energy from protein, carbs and fat.
48%
Protein
0%
Carbs
52%
Fat
Where this comes from
Source and licence details for this food.
- Source
- USDA FoodData Central, FNDDS (Survey Foods)
- Link
- Open source
- Licence
- CC0-1.0
- Attribution
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central.
- Quality
- calculated from recipe
- Source id
- 2706140