Food guide

Chicken Leg

Chicken Leg is a commonly eaten animal protein in many food cultures.

Meat & PoultryProtein-Rich

Chicken Leg, a nutrient-dense meat & poultry food, photographed on a plain linen surface

Nutrition per 100 g

Standardised to 100 g of chicken leg for fair comparison. Typical serving: 100 g — 191 kcal per 100 g serving.

Nutrition information for Chicken Leg
Nutrient	Per 100 g	Per serving (100 g)	Per 100 kcal
Energy	191 kcal	191 kcal	100 kcal
Protein	23.4 g	23.4 g	12.3 g
Carbohydrate	0 g	0 g	0 g
Fat	10.2 g	10.2 g	5.3 g
Fibre	0 g	0 g	0 g

Figures are typical values and vary with variety, preparation and brand.

Micronutrients

Vitamins and minerals per 100 g of chicken leg, with a typical serving and FDA Daily Value for adults.

Micronutrients for Chicken Leg
Nutrient	Per 100 g	Per serving (100 g)	% DV
Vitamins
Vitamin A	12 µg	12 µg	1%
Vitamin C	0 mg	0 mg	0%
Vitamin D	0.1 µg	0.1 µg	<1%
Vitamin E	0.19 mg	0.19 mg	1%
Vitamin K	3.2 µg	3.2 µg	3%
Thiamin	0.093 mg	0.093 mg	8%
Riboflavin	0.2 mg	0.2 mg	15%
Niacin	5.4 mg	5.4 mg	34%
Vitamin B6	0.38 mg	0.38 mg	22%
Folate	4 µg	4 µg	1%
Vitamin B12	0.39 µg	0.39 µg	16%
Pantothenic acid	1.1 mg	1.1 mg	22%
Choline	67.8 mg	67.8 mg	12%
Minerals
Calcium	11 mg	11 mg	<1%
Iron	1.1 mg	1.1 mg	6%
Magnesium	22 mg	22 mg	5%
Phosphorus	195 mg	195 mg	16%
Potassium	247 mg	247 mg	5%
Sodium	123 mg	123 mg	5%
Zinc	2.4 mg	2.4 mg	22%
Selenium	26.9 µg	26.9 µg	49%
Copper	0.071 mg	0.071 mg	8%
Manganese	0.015 mg	0.015 mg	<1%

Source: USDA FoodData Central — Chicken, broilers or fryers, drumstick, meat and skin, cooked, roasted

% DV uses FDA Daily Values for adults. Nutrients that USDA does not report for this entry are omitted. Values vary with variety, preparation and brand.

Why eat chicken leg?

A concentrated protein food for the calories it costs.
Chicken Leg is a commonly eaten animal protein in many food cultures.

How to include it

Cook to a safe temperature and serve with vegetables or a whole grain.
Typical pairing ideas: Rice, Vegetables, Lemon.

Things to consider

Preparation and added fat, salt or sugar change the numbers more than the raw food does.

Educational content. This article is for general information and is not medical advice. Speak to a qualified health professional about your individual circumstances.