Chicken Neck, Meat and Skin, Batter-Fried
USDA composition for chicken neck, meat and skin, batter-fried, and what a Nutrition Facts panel would print at the serving you choose — rounded by the FDA’s own declaration rules.
Switch to 100 g to see the raw published values with no rounding applied.
| Nutrient | ||||
|---|---|---|---|---|
| Calories | 52.8 kcal | 50 kcal | — | |
| Total Fat | 3.76 g | 4 g | 5% | |
| Saturated Fat | 0.9952 g | 1 g | 5% | |
| Trans Fat | not reported | — | — | — |
| Cholesterol | 14.56 mg | 15 mg | 5% | |
| Sodium | 44.16 mg | 45 mg | 2% | |
| Total Carbohydrate | 1.392 g | 1 g | 1% | |
| Dietary Fiber | not reported | — | — | — |
| Total Sugars | not reported | — | — | — |
| Added Sugars | not reported | — | — | — |
| Protein | 3.168 g | 3 g | 6% | |
| Vitamin D | not reported | — | — | — |
| Calcium | 4.96 mg | 0 mg | 0% | |
| Iron | 0.344 mg | 0.3 mg | 2% | |
| Potassium | 24.16 mg | 20 mg | 0% |
Label declares applies the rounding rules in 21 CFR 101.9(c) to the measured amount at this serving. Select any rounding rule for the band and its citation; select a column heading to hide that column.
Showing unit (yield from 1 lb ready-to-cook chicken), 16 grams. 50 calories.
Insights
Every figure below has a formula — select any heading to see it. These are properties of the ingredient, so they do not move with serving size: 64% of chicken neck, meat and skin, batter-fried’s calories come from fat whether you weigh out unit (yield from 1 lb ready-to-cook chicken) or neck, bone removed.
Where every number on this page came from
Three versioned inputs. If any changes, the page is rebuilt and the build id below changes with it.
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Daily Values shown are for adults and children 4 years and older. This page reports published composition data for a reference food — it is not an analysis of your formulation, and it is not a substitute for one.
For informational purposes only; verify against 21 CFR 101.9.