Chicken thigh, roasted
Checked by us One serving: 100 g (about 1 thigh) · 193 kcal
Protein, plus niacin and selenium.
Worth knowing: dioxins and dioxin-like PCBs.
Good for
How we counted this
What one serving (100 g) gives you.
Your body needs enough of each of these. Past enough, more doesn’t help. Amounts are what the food databases list, not what your body absorbs, unless a row says it was measured.
The words: “A lot” means one serving gives 20% or more of Health Canada’s daily amount, “Some” 10% to 19%, “A little” 2% to 9%, “Almost none” under 2%. Strongest word first; within a word, protein and fibre lead, then the biggest share. ?
A milligram (mg) is a thousandth of a gram, and a microgram (µg) a thousandth of a milligram: 1,000 µg make 1 mg.
- A lot
Protein
Your muscles, and every other tissue, are built and repaired from it.
Learn more
24.1 g in one serving: 43% of the 56 g a day men need, 52% of the 46 g women need. The word follows the smaller share, which is the share of the higher amount. ?
Listed amount only. 1 absorption study of this nutrient is on file for this food, but none is quoted yet. Each one is in The numbers, with the reason. See the studies
- A lot
Niacin (B3, niacin equivalents)
More than 400 of your enzymes need it to work.
Learn more
8.69 mg in one serving: 54% of the 16 mg a day men need, 62% of the 14 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, niacin fact sheet for health professionals
- A lot
Selenium
Your thyroid uses it to make its hormones.
Learn more
23.1 µg in one serving: 42% of the 55 µg a day.
Listed amount only. 1 absorption study of this nutrient is on file for this food, but none is quoted yet. Each one is in The numbers, with the reason. See the studies
Source: NIH Office of Dietary Supplements, selenium fact sheet for health professionals
19 more nutrients below “a lot”
- Some
Vitamin B12
Your body needs it to make red blood cells and keep nerves working.
Learn more
0.45 µg in one serving: 19% of the 2.4 µg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin B12 fact sheet for health professionals
- Some
Zinc
Your immune system and healing wounds depend on it.
Learn more
2 mg in one serving: 18% of the 11 mg a day men need, 25% of the 8 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Listed amount only. 1 absorption study of this nutrient is on file for this food, but none is quoted yet. Each one is in The numbers, with the reason. See the studies
Source: NIH Office of Dietary Supplements, zinc fact sheet for health professionals
- Some
Riboflavin (B2)
Your cells use it to make energy and handle fats. It also helps turn tryptophan into niacin and activate vitamin B6.
Learn more
0.23 mg in one serving: 18% of the 1.3 mg a day men need, 21% of the 1.1 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, riboflavin fact sheet for health professionals
- Some
Vitamin B6
Helps you use protein, and your brain needs it to make its chemical messengers.
Learn more
0.18 mg in one serving: 14% of the 1.3 mg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin B6 fact sheet for health professionals
- Some
Choline
Your cells need it for their membranes, and to make acetylcholine, a messenger for memory, mood and muscle control.
Learn more
68 mg in one serving: 12% of the 550 mg a day men need, 16% of the 425 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, choline fact sheet for health professionals
- A little
Potassium
Your nerves, muscles and kidneys need it to work.
Learn more
262 mg in one serving: 8% of the 3,400 mg a day men need, 10% of the 2,600 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, potassium fact sheet for health professionals
- A little
Omega-3: ALA
The one omega-3 your body can’t make: it must come from food. Your cells build it into their membranes and burn it for energy.
Learn more
89 mg in one serving: 6% of the 1,600 mg a day men need, 8% of the 1,100 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, omega-3 fatty acids fact sheet for health professionals
- A little
Iron
Carries oxygen in your blood.
Learn more
0.97 mg in one serving: 12% of the 8 mg a day men need, 5% of the 18 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, iron fact sheet for health professionals
- A little
Magnesium
Your muscles and nerves need it to work.
Learn more
21 mg in one serving: 5% of the 400 mg a day men need, 7% of the 310 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, magnesium fact sheet for health professionals
- A little
Thiamin (B1)
Your cells use it to get energy from food, and so to grow and work.
Learn more
0.06 mg in one serving: 5% of the 1.2 mg a day men need, 5% of the 1.1 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, thiamin fact sheet for health professionals
- A little
Vitamin E
Shields the fats in your cells from damage; your immune system uses it too.
Learn more
0.48 mg in one serving: 3% of the 15 mg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin E fact sheet for health professionals
- A little
Folate
Your body needs it to make DNA and to divide new cells.
Learn more
8 µg in one serving: 2% of the 400 µg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, folate fact sheet for health professionals
- Almost none
Vitamin A
Your eyes need it to see in dim light.
Learn more
Getting enough matters; more than enough doesn’t sharpen your sight.
13 µg in one serving: 1% of the 900 µg a day men need, 2% of the 700 µg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin A fact sheet for health professionals
- Almost none
Calcium
Builds your bones and teeth.
Learn more
13 mg in one serving: 1% of the 1,000 mg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, calcium fact sheet for health professionals
- Almost none
Omega-3: EPA + DHA
Long-chain omega-3s, built into your cell membranes. DHA is concentrated in your brain and retinas.
Learn more
0 mg in one serving: under 1% of the 250 mg a day.
Health Canada sets no daily amount for these fats, so the daily figure here is the European Food Safety Authority’s.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, omega-3 fatty acids fact sheet for health professionals
- Almost none
Fibre
Keeps your gut moving.
Learn more
0 g in one serving: under 1% of the 38 g a day men need, under 1% of the 25 g women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. Institute of Medicine 2005, Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids
- Almost none
Vitamin C
Your body makes collagen with it, which wounds need to heal. It also helps you absorb iron from plants.
Learn more
0 mg in one serving: under 1% of the 90 mg a day men need, under 1% of the 75 mg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin C fact sheet for health professionals
- Almost none
Vitamin D
Your body needs it to absorb calcium and keep your bones hard.
Learn more
Your skin also makes it in sunlight, so food is only one of its sources.
0 µg in one serving: under 1% of the 15 µg a day.
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin D fact sheet for health professionals
- Almost none
Vitamin K1
Your blood needs it to clot.
Learn more
0 µg in one serving: under 1% of the 120 µg a day men need, under 1% of the 90 µg women need. The word follows the smaller share, which is the share of the higher amount. ?
Source: How much of it gets in hasn’t been measured for this food yet. NIH Office of Dietary Supplements, vitamin K fact sheet for health professionals
Watch out
How we counted this
Dioxins and dioxin-like PCBs
Worth knowingAn average adult is already at or past the limit from other food.
Flagged on chicken thigh, raw; not recorded on this one, so shown here. See that page
Learn more
Raw meat as bought: CFIA sampled raw meat, so these are grams of raw meat, not cooked weight (cooking drives off water and keeps the fat-soluble congeners). Most congener results were below detection (76-85%), so both the lower and the upper bound are shown. Flagged for women who are or may become pregnant or are breastfeeding, not a cap for the default adult. At the upper bound (non-detects counted at their detection limit), about 571 g of raw chicken a week would reach the tolerable weekly intake of 0.6 pg WHO 2022 toxic equivalents/kg body weight/week, eaten alone. One 100 g cooked serving, using the raw-meat level, carries 7.36 pg, 17.5% of the weekly limit; a serving every day is 123% of it and adds 13.0% to 39.0% to the average adult's intake (0.27-0.81 pg/kg body weight/day, EFSA 2026). The bounds differ about twenty-fold (85% of congener results are below detection), so neither is the figure.
How we got this
As rated on chicken thigh, raw: Raw meat as bought: CFIA sampled raw meat, so these are grams of raw meat, not cooked weight (cooking drives off water and keeps the fat-soluble congeners). Most congener results were below detection (76-85%), so both the lower and the upper bound are shown. Flagged for women who are or may become pregnant or are breastfeeding, not a cap for the default adult. At the upper bound (non-detects counted at their detection limit), about 571 g of raw chicken a week would reach the tolerable weekly intake of 0.6 pg WHO 2022 toxic equivalents/kg body weight/week, eaten alone. One 100 g cooked serving, using the raw-meat level, carries 7.36 pg, 17.5% of the weekly limit; a serving every day is 123% of it and adds 13.0% to 39.0% to the average adult's intake (0.27-0.81 pg/kg body weight/day, EFSA 2026). The bounds differ about twenty-fold (85% of congener results are below detection), so neither is the figure.
cfia-dioxins-2014-2019· grade A
Checked for nickel, cadmium and lead: fine at normal amounts.
Nickel
Nothing to watchYou’d need more than 100 servings in a day of this food alone to use up what the highest average adult intake we found leaves under the limit.
Learn more
One serving carries 6.45 µg
How we got this
A serving a day adds 2.7–3.2% to what an average adult already takes in: a share of that intake, not of the limit. With that serving every day, an average adult would be at about 27% of the limit.
The highest average adult intake we found already takes up about 26% of the limit. One serving a day fits in the room left.
Counted from zero, with no allowance for what adults already take in from other food, 14,000 g a day would reach the limit.
Why this rating: Eating it daily comes to 100 g a day, which stays within the 10,000 g of room left before the limit.
The dataset’s rating: Nothing to watch: under the limit
No cap: nickel is rated against EFSA's tolerable daily intake of 13 µg/kg body weight/day (2020). The average adult already takes in 22-26% of it, under half, so a food would have to reach the limit on its own to matter. About 14,111 g a day would reach it, eaten alone. One 100 g cooked serving carries 6.45 µg, 0.71% of the limit, and adds 2.7-3.2% to the average adult's intake.
EFSA CONTAM Panel (2020). Update of the risk assessment of nickel in food and drinking water. EFSA Journal 18(11):6268 (PMC7643711) · doi.org · grade A
Cadmium
Nothing to watchYou’d need about 76 servings a day, every day, of this food alone to use up what an average adult’s intake leaves under the limit.
Learn more
One serving carries 0.1 µg
How we got this
A serving a day adds 0.6% to what an average adult already takes in: a share of that intake, not of the limit. With that serving every day, an average adult would be at about 71% of the limit.
An average adult already takes in about 71% of the limit. One serving a day fits in the room left.
Counted from zero, with no allowance for what adults already take in from other food, 180,000 g a week would reach the limit.
Why this rating: Eating it daily comes to 700 g a week, which stays within the 53,000 g of room left before the limit.
The dataset’s rating: Nothing to watch: under the limit
A daily serving adds 0.55% to an average adult's cadmium intake (EFSA 2012 adult median, 1.77 µg/kg body weight/week; Canadian adults in 2007: 1.2-1.75), far from doubling it, so no cap.
Lead
Nothing to watchYou’d need more than 100 servings a day, every day, of this food alone to double the lead an average adult already gets. No dose is known to be safe, so doubling is where we flag.
Learn more
A serving a day adds 0.4% to what an average adult already takes in. There is no limit to take a share of.
One serving carries 0.15 µg
How we got this
The dataset’s rating: Nothing to watch: doesn’t double average intake
No cap: one 100 g cooked serving adds 0.44% to the average adult's lead intake of 35 µg/day (EFSA), far from doubling it. No safe threshold is set for lead (EFSA 2010: benchmark dose lower limit (BMDL01) 0.50 µg/kg body weight/day, based on developmental neurotoxicity). The serving carries 0.153 µg.
For some people
Measured, not rated: 122.9 mg purines (taken from a similar food)
Learn more
If you have gout: avoiding organ meats such as liver, which are higher in purines, is one of the diet changes that help lower uric acid in the blood and the number of flares, according to the US National Institutes of Health (NIH).
Source: NIAMS (NIH), Gout: diagnosis, treatment, and steps to take
How we got this
Not rated for people with gout or hyperuricemia: the only reference is a Japanese dietary recommendation of 400 mg purines a day, seen through Kaneko 2014 rather than an agency document, so no reference is established. Kaneko 2014 has no row named thigh; its chicken leg measures 122.9 mg purines per 100 g (HPLC, four purine bases). No roasted figure was found, so that value stands in. A 100 g serving carries about 123 mg. For scale only, 400 mg would be reached at about 325 g.
Worth knowing
No limit applies, so none is rated.
Cholesterol
128 mg in a 100 g serving.
Learn more
Shown, not rated: the current US and Canadian dietary guidelines set no daily limit for cholesterol from food, and put the weight on saturated fat and the overall diet. The Canadian Nutrition Facts table gives it no percent daily value.
Source: Dietary Guidelines for Americans, 2025–2030 · Health Canada, Canada’s Dietary Guidelines, Section 1
Sugar
0 g of sugar in a 100 g serving, natural and added together.
Learn more
Shown, not rated. The food tables we read give total sugar, and few give added sugar, so the site can’t yet tell sugar added in making a food from the sugar in fruit or milk.
Also checked (nothing to act on) · 3
Noted for context, or not measured in this food yet.
Shown as context, not rated: the dataset has no reference value for total arsenic. EFSA rates inorganic arsenic (benchmark dose lower limit (BMDL05) 0.06 µg/kg body weight/day), which this record did not measure, so it is not estimated.
Shown as context, not rated: no agency sets a reference point for heterocyclic amines, and no agency source gave PAH4 levels in chicken. IARC says high-temperature cooking produces more of certain carcinogenic chemicals, including polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, but there were not enough data to say whether the way meat is cooked changes the risk. IARC did not evaluate the cancer risks of eating poultry or fish.
Shown as context, not rated: no safe limit exists for N-nitrosamines, so EFSA uses margin of exposure (NDEA benchmark dose lower limit 10 µg/kg body weight/day). At the 95th percentile the margin is highly likely below 10,000 for all age groups, which raises a health concern; meat and meat products are the main contributor. Cooking raises levels. No chicken-specific level was read.
Better options
How we counted this
“Better” here always means better at something the row names: more of one nutrient, more nutrients per serving, or the goal you pick. It never means better in every way.
Every amount below is for the same weight, 100 g, the size of one serving of this food, so a swap compares like with like. A serving of another food can be bigger or smaller.
A food is listed only if it gives clearly more: at least a fifth more than this food, and at least 10% of the daily amount more.
More of what it’s good for
More protein
Chicken breast, roasted31 g in 100 g (this food: 24.1 g)
More niacin
- Chicken breast, roasted19.7 mg in 100 g (this food: 8.69 mg)
Pork chop, pan-fried14.7 mg in 100 g (this food: 8.69 mg)Worth knowing: dioxins and dioxin-like PCBs · this food has it tooNeeds care in handling: see its page
More selenium
Light tuna, canned in water67.8 µg in 100 g (this food: 23.1 µg)Worth knowing: dioxins and dioxin-like PCBs · this food has it too
Tilapia, cooked54.4 µg in 100 g (this food: 23.1 µg)
Amounts as listed, not adjusted for how much gets in.
More nutrients per serving, counted together
The other main-dish proteins we’ve checked with more nutrients per serving than this one, counting at most 100 kcal. One score ranks them all, so the same few often lead.
Shrimp, cooked- More omega-3: EPA + DHA (276 mg vs 0 mg)
- More vitamin B12 (1.66 µg vs 0.45 µg)
- More selenium (49.5 µg vs 23.1 µg)
- Less riboflavin (0.02 mg vs 0.23 mg)
- Less niacin (7.01 mg vs 8.69 mg)
Sardines, canned in oil- More omega-3: EPA + DHA (982 mg vs 0 mg)
- More vitamin B12 (8.94 µg vs 0.45 µg)
- More selenium (52.7 µg vs 23.1 µg)
Mackerel, cooked- More vitamin B12 (19 µg vs 0.45 µg)
- More omega-3: EPA + DHA (1,203 mg vs 0 mg)
- More selenium (51.6 µg vs 23.1 µg)
Where the calcium card measured that less calcium gets in than from milk, calcium counts for less; everything else is as listed.
Your goal
Your goal changes only this list, not what the food gives you or what to watch.
Losing weight: fewer calories, and more nutrients, protein and fibre for each calorie.
- Light tuna, canned in water
- 90 kcal in 100 g (this food: 193)
- More omega-3: EPA + DHA (222 mg vs 0 mg)
- More vitamin B12 (2.57 µg vs 0.45 µg)
- More selenium (67.8 µg vs 23.1 µg)
- Less zinc (0.66 mg vs 2 mg)
- Less riboflavin (0.08 mg vs 0.23 mg)
- Shrimp, cooked
- 119 kcal in 100 g (this food: 193)
- More omega-3: EPA + DHA (276 mg vs 0 mg)
- More vitamin B12 (1.66 µg vs 0.45 µg)
- More selenium (49.5 µg vs 23.1 µg)
- Less riboflavin (0.02 mg vs 0.23 mg)
- Less niacin (7.01 mg vs 8.69 mg)
Cod, baked- 105 kcal in 100 g (this food: 193)
- More omega-3: EPA + DHA (158 mg vs 0 mg)
- More selenium (37.6 µg vs 23.1 µg)
- More vitamin B12 (1.05 µg vs 0.45 µg)
- Less zinc (0.58 mg vs 2 mg)
- Less niacin (6.78 mg vs 8.69 mg)
Building muscle: more protein and more calories, per 100 g.
Bacon, pan-fried33.9 g protein · 468 kcal per 100 gWorth knowing: dioxins and dioxin-like PCBs · this food has it too
1 food out of the 20 other main-dish proteins we’ve checked and could compare gives clearly more protein, and more calories, per 100 g.
Why some foods aren’t suggested
Left out: Beef liver, pan-fried (Copper: limit it).
Left out: Mussels, cooked (Cadmium: limit it).
Left out: Chicken liver, simmered (Preformed vitamin A (retinol): limit it).
Bring a tracker export or describe your usual week. The same rules check all of it.
The numbers
Open every value
Name in the database: Chicken thigh, roasted (rotisserie), meat only
How the serving was set: 100 g cooked (Health Canada TRA L.6: "Cuts of meat and poultry without sauce, and ready-to-cook cuts ..."; reference amount "125 g raw 100 g cooked"; label size "# piece(s) or unit(s) (100 g)")
Listed nutrients, per 100 g
For each nutrient, the value this page uses is marked “used”. A row marked “second database” is another database’s figure for a matching food, kept so you can see how far databases disagree (they can differ in the samples analysed, lab methods and rounding). Its own cells are worked out from it, but none of the page’s words or scores are.
| Nutrient | Per serving | Per 100 calories | How | Source | Grade | |
|---|---|---|---|---|---|---|
| Omega-3: ALA | 0.089 g | 0.09 g | 0.05 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Calcium | 13 mg | 13 mg | 6.74 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Carbohydrate | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Choline | 68 mg | 68 mg | 35.23 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Energy | 193 kcal | 193 kcal | – | FDC Energy (kcal) used | US food database (USDA SR Legacy) | – |
| Omega-3: EPA + DHA | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Fat | 10.74 g | 10.74 g | 5.56 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Cholesterol | 128 mg | 128 mg | 66.32 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Fatty acids, total saturated | 2.777 g | 2.78 g | 1.44 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Fibre | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Folate | 8 µg | 8 µg | 4.15 µg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Iron | 0.97 mg | 0.97 mg | 0.5 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Magnesium | 21 mg | 21 mg | 10.88 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Niacin (B3, niacin equivalents) | 8.691 mg | 8.69 mg | 4.5 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Phosphorus | 216 mg | 216 mg | 111.92 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Potassium | 262 mg | 262 mg | 135.75 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Protein | 24.09 g | 24.09 g | 12.48 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Riboflavin (B2) | 0.234 mg | 0.23 mg | 0.12 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Selenium | 23.1 µg | 23.1 µg | 11.97 µg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Sodium | 335 mg | 335 mg | 173.58 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Sugars | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Thiamin (B1) | 0.055 mg | 0.06 mg | 0.03 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Vitamin A | 13 µg | 13 µg | 6.74 µg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Vitamin B12 | 0.45 µg | 0.45 µg | 0.23 µg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Vitamin B6 | 0.176 mg | 0.18 mg | 0.09 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Vitamin C | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Vitamin D | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Vitamin E | 0.48 mg | 0.48 mg | 0.25 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Vitamin K1 | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Water | 64.35 g | 64.35 g | 33.34 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Zinc | 2 mg | 2 mg | 1.04 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Nutrient | Per 100 g | Per serving | Per 100 calories | How | Source | Grade |
|---|---|---|---|---|---|---|
| Beta-carotene | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Copper | 0.084 mg | 0.08 mg | 0.04 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Ash | 1.4 g | 1.4 g | 0.73 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Alcohol, ethyl | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Caffeine | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Theobromine | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Energy | 808 kj | 808 kj | 418.65 kj | listed used | US food database (USDA SR Legacy) #171118 | C |
| Vitamin A, IU | 44 iu | 44 iu | 22.8 iu | listed used | US food database (USDA SR Legacy) #171118 | C |
| Carotene, alpha | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Vitamin D (D2 + D3), International Units | 0 iu | 0 iu | 0 iu | listed used | US food database (USDA SR Legacy) #171118 | C |
| Cryptoxanthin, beta | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Lycopene | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Tocopherol, beta | 0.01 mg | 0.01 mg | 0.01 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Tocopherol, gamma | 0.14 mg | 0.14 mg | 0.07 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Tocopherol, delta | 0.01 mg | 0.01 mg | 0.01 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Tocotrienol, alpha | 0.04 mg | 0.04 mg | 0.02 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Tocotrienol, beta | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Tocotrienol, gamma | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Tocotrienol, delta | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Folic acid | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Folate, food | 8 µg | 8 µg | 4.15 µg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Folate, DFE | 8 µg | 8 µg | 4.15 µg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Betaine | 10.7 mg | 10.7 mg | 5.54 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Tryptophan | 0.195 g | 0.2 g | 0.1 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Threonine | 0.74 g | 0.74 g | 0.38 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Isoleucine | 0.964 g | 0.96 g | 0.5 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Leucine | 1.736 g | 1.74 g | 0.9 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Lysine | 1.974 g | 1.97 g | 1.02 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Methionine | 0.611 g | 0.61 g | 0.32 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Cystine | 0.213 g | 0.21 g | 0.11 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Phenylalanine | 0.787 g | 0.79 g | 0.41 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Tyrosine | 0.658 g | 0.66 g | 0.34 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Valine | 1.05 g | 1.05 g | 0.54 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Arginine | 1.41 g | 1.41 g | 0.73 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Histidine | 0.629 g | 0.63 g | 0.33 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Alanine | 1.151 g | 1.15 g | 0.6 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Aspartic acid | 1.983 g | 1.98 g | 1.03 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Glutamic acid | 3.224 g | 3.22 g | 1.67 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Glycine | 0.973 g | 0.97 g | 0.5 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Proline | 1.101 g | 1.1 g | 0.57 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Serine | 0.962 g | 0.96 g | 0.5 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Hydroxyproline | 0.117 g | 0.12 g | 0.06 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Vitamin E, added | 0 mg | 0 mg | 0 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Vitamin B-12, added | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #171118 | C |
| SFA 4:0 | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| SFA 6:0 | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| SFA 8:0 | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| SFA 10:0 | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| SFA 12:0 | 0.001 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| SFA 14:0 | 0.056 g | 0.06 g | 0.03 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| SFA 16:0 | 2.219 g | 2.22 g | 1.15 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| SFA 18:0 | 0.483 g | 0.48 g | 0.25 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| MUFA 18:1 | 3.902 g | 3.9 g | 2.02 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| PUFA 18:2 | 1.49 g | 1.49 g | 0.77 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| PUFA 18:3 | 0.089 g | 0.09 g | 0.05 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| PUFA 20:4 | 0.031 g | 0.03 g | 0.02 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| PUFA 22:6 n-3 (DHA) | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| MUFA 16:1 | 0.783 g | 0.78 g | 0.41 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| PUFA 18:4 | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| MUFA 20:1 | 0.029 g | 0.03 g | 0.02 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| PUFA 20:5 n-3 (EPA) | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| MUFA 22:1 | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| PUFA 22:5 n-3 (DPA) | 0 g | 0 g | 0 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Fatty acids, total monounsaturated | 4.727 g | 4.73 g | 2.45 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Fatty acids, total polyunsaturated | 1.621 g | 1.62 g | 0.84 g | listed used | US food database (USDA SR Legacy) #171118 | C |
| Lutein + zeaxanthin | 0 µg | 0 µg | 0 µg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Niacin (B3, preformed) | 5.441 mg | 5.44 mg | 2.82 mg | listed used | US food database (USDA SR Legacy) #171118 | C |
| Retinol | 13 µg | 13 µg | 6.74 µg | listed used | US food database (USDA SR Legacy) #171118 | C |
Change the amount to rescale the first column. Nutrients a database doesn't list are missing, not zero.
Absorption studies
Studies of how much of a nutrient gets in; those done in animals are marked. This page quotes a figure only from a study that passes our screen: adults, graded A, of this food in this preparation, with a test dose on record and a source that has passed our evidence check. The exception is calcium on our calcium card: its figure comes from the card’s own study, checked with the card, and is marked “used” even where that study misses a step of this screen. The others are listed so nothing is hidden, each with the first check it fails.
No study of this food passes the screen yet, so no absorption figure is quoted.
| Study | Nutrient | Absorbed | Test dose | People | Grade | On this page |
|---|---|---|---|---|---|---|
| Kashyap 2018: true ileal indispensable amino acid digestibility of cooked hen meat (breast, wing, thigh and drumstick pooled) layer hen, not broiler; cuts pooled, not thigh alone · cooked meat of layer hens (2H-labelled in vivo): breast, wing, thigh and drumstick pooled per hen and pressure cooked for 40 min, then stored at -80 C; eaten in a ghee rice and curry meal, warmed 10 s in a microwave · 22.15 +/- 3.8 g protein per meal (cooked-meat group, Table 2; labelled protein two-thirds of it, the rest rice protein) abstract only | Protein | 92 % | not reported | 6 | B | Not used: not graded A, so not a direct human study of this food and preparation. |
| Fairweather-Tait 1992: zinc absorption from a chicken meat sandwich on wholemeal bread (white bread 33.6%) cut not stated · chicken meat sandwich with wholemeal bread (chicken cut and cooking not stated); composite meal, not chicken alone abstract only | Zinc | 25.4 % | 2 mg | 11 | B | Not used: we haven’t confirmed how the food was prepared in this study. |
| Christensen 1983: selenium absorption from intrinsically 74Se-labelled poultry meat (diet based on chicken meat) cut not stated · poultry meat intrinsically labelled with 74Se; preparation and cut not stated · load not reported abstract only | Selenium | 70.9 % | not reported | 4 | B | Not used: we haven’t confirmed how the food was prepared in this study. |
Hazard rows as the dataset rates them
- Arsenic, all forms · Context · Shown as context, not rated: the dataset has no reference value for total arsenic. EFSA rates inorganic arsenic (benchmark dose lower limit (BMDL05) 0.06 µg/kg body weight/day), which this record did not measure, so it is not estimated. · Health Canada Total Diet Study, trace elements · A
- Cadmium · Nothing to watch: under the limit · A daily serving adds 0.55% to an average adult's cadmium intake (EFSA 2012 adult median, 1.77 µg/kg body weight/week; Canadian adults in 2007: 1.2-1.75), far from doubling it, so no cap. · Health Canada Total Diet Study, trace elements · A
- Campylobacter · Context · Context: this thigh is bought cooked and ready to eat. CFIA found Campylobacter on 42.6% of raw retail skin-on thighs, and Health Canada says cooking poultry to a safe internal temperature kills the bacteria, so the risk here is how the cooked chicken is kept: see the leftovers rule. · CFIA 2016 · A
- Charring compounds · Context · Shown as context, not rated: no agency sets a reference point for heterocyclic amines, and no agency source gave PAH4 levels in chicken. IARC says high-temperature cooking produces more of certain carcinogenic chemicals, including polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, but there were not enough data to say whether the way meat is cooked changes the risk. IARC did not evaluate the cancer risks of eating poultry or fish. · IARC 2015 · B
- Lead · Nothing to watch: doesn’t double average intake · No cap: one 100 g cooked serving adds 0.44% to the average adult's lead intake of 35 µg/day (EFSA), far from doubling it. No safe threshold is set for lead (EFSA 2010: benchmark dose lower limit (BMDL01) 0.50 µg/kg body weight/day, based on developmental neurotoxicity). The serving carries 0.153 µg. · Health Canada Total Diet Study, trace elements · A
- N-nitrosamines · Context · Shown as context, not rated: no safe limit exists for N-nitrosamines, so EFSA uses margin of exposure (NDEA benchmark dose lower limit 10 µg/kg body weight/day). At the 95th percentile the margin is highly likely below 10,000 for all age groups, which raises a health concern; meat and meat products are the main contributor. Cooking raises levels. No chicken-specific level was read. · EFSA 2023 · B
- Nickel · Nothing to watch: under the limit · No cap: nickel is rated against EFSA's tolerable daily intake of 13 µg/kg body weight/day (2020). The average adult already takes in 22-26% of it, under half, so a food would have to reach the limit on its own to matter. About 14,111 g a day would reach it, eaten alone. One 100 g cooked serving carries 6.45 µg, 0.71% of the limit, and adds 2.7-3.2% to the average adult's intake. · EFSA 2020 · A
- Purines and gout · Not rated yet · Not rated for people with gout or hyperuricemia: the only reference is a Japanese dietary recommendation of 400 mg purines a day, seen through Kaneko 2014 rather than an agency document, so no reference is established. Kaneko 2014 has no row named thigh; its chicken leg measures 122.9 mg purines per 100 g (HPLC, four purine bases). No roasted figure was found, so that value stands in. A 100 g serving carries about 123 mg. For scale only, 400 mg would be reached at about 325 g. · Kaneko 2014 · C
- Safe cooking temperature · Context · Bought cooked: keep it out of the danger zone (4 to 60 °C). Health Canada: throw away cooked food left at room temperature for more than two hours, eat refrigerated leftovers within 2 to 3 days, and reheat leftovers to 74 °C (165 °F). Cooking raw thighs at home: 74 °C in the thickest part. · Health Canada, Food safety tips for leftovers · A
- Salmonella · Context · Context: this thigh is bought cooked and ready to eat. About a third of raw retail thighs carried Salmonella in CFIA's 2012-13 survey (32.1%), and Health Canada says cooking poultry to a safe internal temperature kills the bacteria, so the risk here is how the cooked chicken is kept: see the leftovers rule. · CFIA 2016 · A
Oxalate, phytate and gut-tolerance measurements
- histamine: 0.53 mg/kg (day 0) to 2.11 mg/kg (day 10 of chilled storage at 2 C); raw chicken breast, one muscle mg/kg · fresh weight · raw retail chicken BREAST (1 muscle) held at 2 C for 0, 3, 6 and 10 days; not roasted, not thigh · grade B · Triki 2018
- histamine: not detected on days 0, 3, 6 and 10; raw turkey leg (4 muscles) mg/kg · fresh weight · raw retail TURKEY leg (4 muscles) held at 2 C for 10 days; dark poultry meat, but turkey · grade B · Triki 2018
- tyramine: ND at day 0 rising to 35.16 mg/kg at day 10 (chilled storage); raw chicken breast, one muscle mg/kg · fresh weight · raw retail chicken BREAST (1 muscle) held at 2 C for 0, 3, 6 and 10 days · grade B · Triki 2018
Sources
- CFIA (2016-05-12). National Microbiological Baseline Study in Broiler Chicken, December 2012 - December 2013 (study under the federal, provincial and territorial Pathogen Reduction Initiative).
cfia-mbs-broiler-2016· full text read · Government of Canada terms (Crown copyright; not OGL) - EFSA CONTAM Panel (2020). Update of the risk assessment of nickel in food and drinking water. EFSA Journal 18(11):6268 (PMC7643711) · doi:10.2903/j.efsa.2020.6268 · doi.org
efsa-2020-nickel· full text read · CC BY (EFSA Journal) - EFSA CONTAM Panel (2023). Risk assessment of N-nitrosamines in food. EFSA Journal 21(3):e07884. PMC10043641 · doi:10.2903/j.efsa.2023.7884 · PMID 36999063 · doi.org
efsa-2023-nitrosamines· full text read · CC BY (EFSA Journal) - USDA FoodData Central, SR Legacy, 2018-04
fdc-sr-legacy-2018-04· dataset · CC0 1.0 (public domain) - Health Canada, Food safety tips for leftovers (page details 2025-04-10)
hc-food-safety-tips-leftovers· page · Crown copyright, Government of Canada - Health Canada. Total Diet Study trace elements, open.canada.ca dataset 83934503, English resource 9c988c19-07ae-4aa4-8496-84658b6b0c45; composites pooled as an equal-weight mean per TDS food code, non-detects stored as 0.
hc-tds-trace-elements-open-canada· secondary source · Open Government Licence - Canada - IARC, Q&A on the carcinogenicity of the consumption of red meat and processed meat (2015)
iarc-vol114-qa-2015· full text read · IARC 2015, all rights reserved - Kaneko K, et al. (2014) Total purine and purine base content of common foodstuffs for facilitating nutritional therapy for gout and hyperuricemia. Biol Pharm Bull 37(5):709-721 · doi:10.1248/bpb.b13-00967 · PMID 24553148
kaneko-2014-purines· secondary source · J-STAGE open access - Fairweather-Tait SJ, Fox TE, Wharf SG, Eagles J, Kennedy H. Zinc absorption in adult men from a chicken sandwich made with white or wholemeal bread, measured by a double-label stable-isotope technique. Br J Nutr 1992;67(3):411-419 · doi:10.1079/bjn19920046 · PMID 1622981
pmid:1622981· abstract only · journal copyright - Kashyap S, Shivakumar N, Varkey A, Duraisamy R, Thomas T, Preston T, Devi S, Kurpad AV (2018) Ileal digestibility of intrinsically labeled hen's egg and meat protein determined with the dual stable isotope tracer method in Indian adults. Am J Clin Nutr 108(5):980-987 · doi:10.1093/ajcn/nqy178 · PMID 30272112
pmid:30272112· full text read · Publisher copyright; abstract cited, nothing redistributed - Christensen MJ, Janghorbani M, Steinke FH, Istfan N, Young VR. Simultaneous determination of absorption of selenium from poultry meat and selenite in young men: application of a triple stable-isotope method. Br J Nutr 1983;50:43-50 (author list from the PubMed record). · doi:10.1079/bjn19830070 · PMID 6882731
pmid:6882731· full text read · Cambridge University Press (free PDF) - Triki M, Herrero AM, Jimenez-Colmenero F, Ruiz-Capillas C. Quality assessment of fresh meat from several species based on free amino acid and biogenic amine contents during chilled storage. Foods 2018;7(9):132. · doi:10.3390/foods7090132 · PMID 30149617
triki2018· full text read · CC BY 4.0
Body map 2026-10-25.1: each nutrient’s job comes from an agency fact sheet, linked beside it under Good for.
The plain words: “a lot” means one serving (100 g when the food has no serving size) gives at least 20% of the daily amount (the reference intake), “some” at least 10%, “a little” at least 2% (the cut-offs are ours, one set for every page: 20% and 10% are borrowed from the US labelling terms “high” and “good source” and applied to Health Canada’s daily amount, whereas Health Canada’s own shopper rule says 15%; provisional: they may change in a later method version). The daily amount is Health Canada’s Dietary Reference Intake for adults 19–30; where men and women need different amounts we use the higher one (protein: 56 g for men, 46 g for women). The percentage printed under each nutrient is the printed amount as a share of that daily amount, rounded to the nearest whole number, and the word is read from that percentage, so the amount, the percentage and the word always agree. Calcium with a measured absorption is scaled by how well it gets in compared with milk.
The scale: “Nothing to watch” means a serving a day stays under the limit at ordinary amounts; “Go easy” means a serving a day can push past the limit for adults who already take in the most, or fewer than 2 servings reach it; “Limit it” means once a week or less. The dataset’s own rating is under “How we got this”. Provisional: the scale may change in a later method version.
Measured absorption under Good for: grade-A studies in adults that tested this preparation of this food, as a share of the listed amount (the share digested, for protein), quoted once each source has passed our evidence check; animal studies and other variants stay in the table above. Provisional: this screen may change in a later method version.