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- Nutrivore Score for Chicken Dark Meat, Without Skin – 281
- Chicken Dark Meat, Without Skin, Nutrition Facts
- Chicken Nutrition Varies With Processing
- Chicken Dark Meat, Without Skin, Nutrition Varies With Cooking
- Poultry Nutrition Varies With Type
- Chicken Dark Meat, Without Skin, Provides 169.6 mg of Taurine
- Chicken Dark Meat, Without Skin, Provides 2.5 mg of CoQ10
- Chicken Dark Meat, Without Skin, Provides 18.7 g of Protein
- Chicken Dark Meat, Without Skin, Provides 37% DV Vitamin B3 (Niacin)
- Chicken Dark Meat, Without Skin, Provides 25% DV Selenium
- Chicken Dark Meat, Without Skin, Provides 24% DV Vitamin B5 (Pantothenic Acid)
- How Much Chicken Should We Eat Per Day?
When it comes to poultry, chicken is at the top of the “pecking” order. (Hyuck!) In fact, chicken is one of the most widely consumed meats in the world, second only to pork, and is on pace to take the top spot in the next decade. At this point there are more chickens on earth than any other type of bird and more chickens than there are even people (by more than 2 to 1)! That’s a lot of birds! Fitting since chicken is a universal meat, prominent in all types of cuisines across cultures. This meat is popular because it is high in protein and low in calories, is extremely versatile, and can be prepared in a multitude of ways, not to mention chickens are easy to raise and low-cost when compared to mammals. (How “egg-cellent” is that?)
The chickens we eat today (Gallus gallus domesticus) descend from the red junglefowl of Southeast Asia, first domesticated 8,000 years ago. Originally chickens are believed to have been raised as fighting birds or for ceremonial purposes and were not used for food until between the 4th and 2nd century BC. Later, chicken was one of the most common meats in the Middle Ages. And, while it may seem like chicken has always been readily available and cheap, in the 1800s chicken in the United States was more expensive than other meats and reserved for the wealthy. It wasn’t until World War II that chicken consumption increased due to a shortage of beef and pork, with mass production occurring in the early 20th century.
In the wild chickens are omnivores, feeding on insects, seeds, and small animals such as lizards, mice, and snakes and can live between 5 and 10 years. Through domestication chickens have become bigger, more fearless, and have been bred to lay larger eggs. In general, there are 3 main types of chicken – meat producing, egg-laying, and dual-purpose. Chickens can be raised free-range (access to outdoors), free-run (able to move freely within the barn), or on factory farms (caged), and can be fed differing diets including conventional (grain-fed), organic, or given pasture access. Conventionally raised chickens are slaughtered as early as 6 weeks, with free range or organic birds at about 14 weeks.
Worldwide, each year more than 50 billion chickens are raised for meat and eggs. Chicken breast is arguably the most popular part of the chicken, but every part can be consumed, with favorites varying across cultures. While some people swear by white meat, others are partial to “the dark side” including drumsticks, thighs, and wings. Still others go for chicken feet, giblets, heart, liver, and neck to name a few but the best bang for your buck definitely comes from purchasing chicken whole. (Yum!)
Nutrivore Score for Chicken Dark Meat, Without Skin – 281
Chicken dark meat, without skin, has a Nutrivore Score of 281, making it a medium nutrient-dense food! Plus, it is a low-carb and low-fat food; chicken dark meat, without skin, has 0 grams of net carbs and 3.6 grams of total fat per 3.5-ounce serving!
Per serving, chicken dark meat, without skin, is an excellent source (20-50% daily value) of coQ10, protein, selenium, taurine, vitamin B3 (niacin), and vitamin B5 (pantothenic acid); and a good source (10-20% daily value) of EPA+DHA, phosphorus, vitamin B2 (riboflavin), vitamin B6 (pyridoxine), vitamin B7 (biotin), vitamin B12 (cobalamin), and zinc.
Chicken Dark Meat, Without Skin, Nutrition Facts
One serving of chicken dark meat, without skin, is standardized to 100 grams (3.5 ounces). When you cook chicken dark meat, it reduces in volume by approximately 35%: 100 grams of raw chicken dark meat, without skin, is equivalent to 63 grams of roasted chicken dark meat, without skin.
|Chicken, dark meat, no skin, raw||Nutrivore Score: 281||Nutrient Density: Medium|
|Serving Size: 3.5 ounces (100 grams)||Protein: 18.7 grams||Net Carbohydrates: 0.0 grams|
|Calories: 113||Total Fat: 3.6 grams||Dietary Fiber: 0.0 grams|
|Vitamin A||18.0 μg RAE||2% DV|
|Vitamin B1 (Thiamin)||72.0 μg||6% DV|
|Vitamin B2 (Riboflavin)||173.0 μg||13% DV|
|Vitamin B3 (Niacin)||5.9 mg||37% DV|
|Vitamin B5 (Pantothenic Acid)||1.2 mg||24% DV|
|Vitamin B6 (Pyridoxine)||320.0 μg||19% DV|
|Vitamin B7 (Biotin)||3.6 μg||12% DV|
|Vitamin B9 (Folate)||9.0 μg||2% DV|
|Vitamin B12 (Cobalamin)||0.3 μg||14% DV|
|Vitamin C||0.0 mg||0% DV|
|Vitamin D (D2 + D3)||0.0 μg||0% DV|
|Vitamin E||0.2 mg||1% DV|
|Vitamin K||2.4 μg||2% DV|
|Calcium||9.0 mg||1% DV|
|Copper||59.0 μg||7% DV|
|Iron||1.2 mg||6% DV|
|Magnesium||21.0 mg||5% DV|
|Manganese||20.0 μg||1% DV|
|Phosphorus||178.0 mg||14% DV|
|Potassium||227.0 mg||5% DV|
|Selenium||13.5 μg||25% DV|
|Sodium||95.0 mg||4% DV|
|Zinc||1.7 mg||15% DV|
|AMINO ACIDS & PEPTIDES|
Chicken Nutrition Varies With Processing
The Nutrivore Score of chicken meat differs based on processing. Within any animal, vitamin and mineral content vary, which means nutrient density varies between cuts of meat. Butchering therefore has a huge impact on the Nutrivore Score of different cuts of chicken. Especially significant is the difference between organ meat and ‘muscle’ meat. Not only does the portion of the animal being consumed affect the nutrient profile (organ meat versus muscle muscle and ‘white’ meat versus ‘dark’ meat), but also important is the fat content, and whether or not skin is included.
|Chicken, breast, meat and skin, raw||226|
|Chicken, breast, skinless, boneless, meat only, raw||309|
|Chicken, dark meat, drumstick, meat and skin, raw||230|
|Chicken, dark meat, drumstick, meat only, raw||297|
|Chicken, dark meat, meat and skin, raw||157|
|Chicken, dark meat, raw||281|
|Chicken, dark meat, thigh, meat and skin, raw||167|
|Chicken, dark meat, thigh, meat only, raw||288|
|Chicken, giblets, raw||1191|
|Chicken, gizzard, raw||375|
|Chicken, ground, raw||282|
|Chicken, heart, raw||689|
|Chicken, liver, raw||2502|
|Chicken, skin only, raw||91|
|Chicken, white meat, meat and skin, raw||200|
|Chicken, white meat, raw||306|
|Chicken, whole, meat and skin, raw||205|
|Chicken, whole, meat only, raw||346|
|Chicken, wing, meat and skin, raw||174|
|Chicken, wing, meat only, raw||278|
Chicken Dark Meat, Without Skin, Nutrition Varies With Cooking
Chicken is one of the most widely consumed meats in the world, with all parts of the chicken enjoyed. Dark meat primarily comes from the legs, which includes drumsticks and thighs. It can be prepared in many ways, resulting in different flavors, textures, and Nutrivore Scores.
|Chicken, roasting, dark meat, meat only, raw||281|
|Chicken, roasting, dark meat, meat only, cooked, roasted||221|
Poultry Nutrition Varies With Type
In addition to mainstream domesticated fowl such as chicken and turkey, poultry includes many different types of birds. Not only does taste vary significantly depending on poultry type, so does the nutrient profile (and Nutrivore Score!).
|Chicken, meat and skin, raw||205|
|Duck, domesticated, meat and skin, raw||111|
|Duck, wild, meat and skin, raw||201|
|Goose, domesticated, meat and skin, raw||149|
|Guinea hen, meat and skin, raw||2571|
|Pheasant, meat and skin, raw||246|
|Pigeon (Squab), meat and skin, raw||1801|
|Quail, meat and skin, raw||2971|
|Turkey, meat and skin, raw||299|
Health Benefits of Chicken Dark Meat, Without Skin, Nutrients
Let’s take a closer look at all of the best and excellent source of nutrients found in a 3.5-ounce serving of chicken dark meat, without skin, and see how they benefit our health.
Chicken Dark Meat, Without Skin, Provides 169.6 mg of Taurine
Chicken dark meat, without skin, is an excellent source of taurine, providing 169.6 mg of taurine per 3.5-ounce serving!
Taurine is a non-proteinogenic amino sulfonic acid that supports neurological development, serves as a major component of bile (which helps to digest fats), and plays a role in water and mineral regulation within the blood (including through membrane stabilization and calcium signaling). Taurine also regulates the immune system and serves as an important antioxidant, and it plays a role in cardiovascular function and the development of skeletal muscle.
Chicken Dark Meat, Without Skin, Provides 2.5 mg of CoQ10
Ubiquinone is the oxidized form and ubiquinol is the reduced, more bioavailable form of the vitaminlike compound coenzyme Q10 (coQ10). CoQ10 is a potent antioxidant and a cofactor in the electron transport chain for the production of ATP. It may be helpful in treating or preventing heart and blood vessel conditions, diabetes, gum disease, muscular dystrophy, chronic fatigue syndrome, and breast cancer. Sources include beef, pork, mackerel, yellowtail fish, and chicken; it’s also found in smaller amounts in vegetables like broccoli and herbs like parsley.
Chicken Dark Meat, Without Skin, Provides 18.7 g of Protein
Chicken dark meat, without skin, is an excellent source of protein, providing 18.7 g of protein per 3.5-ounce serving!
Proteins are the molecules that actually perform most of the various functions of life. In addition to being major structural components of cells and tissues, they have incredibly diverse roles from driving chemical reactions (e.g., enzymes) to signaling (e.g., some types of hormones) to transporting and storing nutrients. Dietary protein is necessary to supply the amino acid building blocks for all of the proteins in our bodies. The recommended daily allowance of protein is 0.36 grams per pound body weight (0.8 grams per kilogram of body weight). That amounts to 56 grams for a 150-pound person. However, it’s important to emphasize that this number is considered a minimum daily allotment, and there is no established upper limit. In fact, many studies have evaluated diets containing three to four times more protein than this minimum and proven benefits to weight management, body composition, hormone regulation, and cardiovascular health. These studies suggest that an optimal protein intake for most people is probably in the range of 1.2 to 1.8 grams per kilogram bodyweight (82 to 122 grams for that same 150-pound person), and that people who are very active may see the best results at even higher intake. Learn more about protein and amino acids here.
Chicken Dark Meat, Without Skin, Provides 37% DV Vitamin B3 (Niacin)
Chicken dark meat, without skin, is also an excellent source of vitamin B3 (niacin), providing 37% of the daily value per 3.5-ounce serving!
Niacin is a water-soluble B complex vitamin (vitamin B3) that’s needed to produce two very important coenzymes: nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate (NADP). NAD and NADP are needed for over 400 enzymes involved in DNA repair, fatty acid synthesis, antioxidant systems, detoxification, and hormone synthesis, as well as the breakdown of fat, carbohydrate, protein, and alcohol. Niacin has therapeutic potential for cardiovascular disease and hyperlipidemia, and may also be protective against cancer and type 1 diabetes. Some research suggests it could benefit health outcomes for patients with HIV or schizophrenia as well. Learn more about niacin here.
Chicken Dark Meat, Without Skin, Provides 25% DV Selenium
Chicken dark meat, without skin, is an excellent source of selenium, providing 25% of the daily value per 3.5-ounce serving!
Selenium is a trace mineral needed by all mammals to sustain life. It serves as a component of the non-proteinogenic amino acids selenocysteine and selenomethionine, and also helps form over two dozen selenoproteins involved in reproduction, thyroid hormone metabolism, antioxidant defense, DNA synthesis, and immunity. Observational research suggests selenium could play a protective role against cancer, heart disease, asthma, and inflammatory bowel disease, although human trials have generally been lacking or contradictory. There’s also evidence that selenium can play a preventative role in asthma and inflammatory bowel disease, while also reducing mortality in patients with sepsis. Learn more about selenium here.
Chicken Dark Meat, Without Skin, Provides 24% DV Vitamin B5 (Pantothenic Acid)
Chicken dark meat, without skin, is also an excellent source of vitamin B5 (pantothenic acid), providing 24% of the daily value per 3.5-ounce serving!
Pantothenic acid (or vitamin B5) is a water-soluble vitamin that serves as a cofactor for coenzyme A—which itself is critical for metabolizing many drugs and toxins, as well as forming derivatives (acetyl-CoA and succinyl-CoA) that participate in the synthesis of cholesterol, fatty acids, melatonin, the neurotransmitter acetylcholine, steroid hormones, heme, and vitamins A and D. Coenzyme A is also needed in the Krebs cycle, giving pantothenic acid a role in energy metabolism. Research suggests that a pantothenic acid derivative (pantethine) can help improve blood lipid profiles and reduce fatty streak formation and lipid deposition in the arteries, giving it a cardio-protective role. Additional research shows that panthothenic acid can accelerate wound healing, boost cellular production of the important antioxidant glutathione, and possibly help improve symptoms of rheumatoid arthritis. Learn more about vitamin B5 here.
How Much Chicken Should We Eat Per Day?
Poultry, like chicken, is one of the most concentrated food sources of easily-digested complete protein, in addition to being a good source of many other nutrients!
Proteins are the molecules that perform most of the various functions of life which is why protein deficiency is detrimental to all of the body’s organs and systems, including impacting function of the brain (especially in infants and young children), immune system, gut barrier, and kidneys. Dietary protein is necessary to supply the amino acid building blocks for all of the proteins in our bodies. Physical signs of protein deficiency include edema (swelling), poor musculature, dull skin, thin and fragile hair, and failure to thrive in infants and children.
The Accepted Macronutrient Distribution Ranges (AMDR) were established by the Food and Nutrition Board of the Institute of Medicine using evidence from interventional trials with support of epidemiological evidence that suggest a role in the prevention or increased risk of chronic diseases, and based on ensuring sufficient intake of essential nutrients. The AMDR for protein is 10% to 35% calories from protein.
The recommended daily allowance of protein is 0.36 grams per pound body weight (0.8 grams per kilogram of body weight). That amounts to 56 grams for a 150-pound person. However, it’s important to emphasize that this number is considered a minimum daily allotment, and there is no established upper limit. In fact, many studies have evaluated diets containing three to four times more protein than this minimum and proven benefits to weight management, body composition, hormone regulation, and cardiovascular health. These studies suggest that an optimal protein intake for most people is probably in the range of 1.2 to 1.8 grams per kilogram bodyweight (82 to 122 grams for that same 150-pound person), and that people who are very active may see the best results at even higher intake. Learn more about protein here.
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USDA Food Central Database: Chicken, roasting, dark meat, meat only, raw
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