Chicken Leg

About this record

Chicken Leg is listed here under Meat & Poultry, with the preparation “Roasted”, from the source record “Chicken, broilers or fryers, leg, meat only, cooked, roasted”. 33 of 34 nutrients have a value per 100 g. Values are copied unchanged from the source.

Where it ranks

• Pantothenic acid (B5): 79th of 670 foods with a value (1.21 mg per 100 g)
• Niacin (B3): 91st of 758 foods with a value (6.05 mg per 100 g)
• Vitamin B6: 90th of 728 foods with a value (0.425 mg per 100 g)
• Threonine: 63rd of 497 foods with a value (1.13 g per 100 g)
• Lysine: 66th of 508 foods with a value (2.26 g per 100 g)

Positions are among non-dried foods in our data that have a value for that nutrient.

Other preparation in the data: Fried

Source record: Chicken, broilers or fryers, leg, meat only, cooked, fried. A separate record with its own values, not merged with the one above.

Other preparation in the data: Raw

Source record: Chicken, broilers or fryers, leg, meat and skin, raw. A separate record with its own values, not merged with the one above.

Other preparation in the data: Stewed

Source record: Chicken, broilers or fryers, leg, meat only, cooked, stewed. A separate record with its own values, not merged with the one above.

Other preparation in the data: Preparation not stated

Source record: Chicken, leg quarter, casseroled, meat and skin. A separate record with its own values, not merged with the one above.

Sources and limitations

• Source: USDA FoodData Central, SR Legacy: “Chicken, broilers or fryers, leg, meat only, cooked, roasted” (release 2018-04 (CSV)); UK CoFID (Public Health England): “Chicken, leg quarter, roasted, meat and skin” (release 2021 integrated dataset (xlsx)); Canadian Nutrient File (Health Canada): “Chicken, broiler, leg, meat and skin, roasted” (release 2026 (14th edition, May 2026)).
• Amounts are per 100 g of the food as described by the record, in the units shown. The category and display name are assigned automatically and are being reviewed (About our data).
• Values are typical for the record and vary with variety, season and processing.
• Not medical advice; no recommended intakes are shown.

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