Protein
Skinless chicken thigh
Nutrition facts
Serving: 120 g
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 215 kcal | |
| Protein | 29.8 g | |
| Carbs | 0 g | |
| Fibre | 0 g | 0 % |
| Sugars | 0 g | 0 % |
| Fat | 9.8 g | 13 % |
| Saturated fat | 2.8 g | 14 % |
| Sodium | 127 mg | 6 % |
| Selenium | 33 µg | 59 % |
| Niacin (B3) | 7 mg | 47 % |
| Vitamin B6 | 1 mg | 32 % |
| Phosphorus | 276 mg | 22 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- Thigh has more fat than breast (8 g versus about 3.5 g per 100 g cooked), but also a little more iron and nearly twice the zinc: it is not a worse choice, it is a different one, and the juicier of the two.
- The table describes the meat alone: with the skin, the fat roughly doubles (around 15 g per 100 g roasted).
Preparation
Roasted, grilled, or poached: the fat that drips into the pan no longer counts if you do not use it. Cook to 74°C at the centre (Health Canada); do not wash raw chicken, the splashes spread bacteria across the counter.
To mention to a professional
- Raw chicken is a frequent source of Salmonella and Campylobacter: cook to 74°C, separate cutting board, washed hands; pregnant, older, or immunocompromised people have more to lose from contamination.
Sources
- Chicken, broilers or fryers, thigh, meat only, cooked, roasted
- USDA FoodData Central, SR Legacy (Chicken, thigh, meat only, roasted ; breast, meat only, roasted ; thigh, meat and skin, roasted)
- Health Canada, Safe Internal Cooking Temperatures
- Health Canada, Poultry Safety (do not wash raw chicken)
- NIH Office of Dietary Supplements, Selenium fact sheet
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.