Chicken Nutrition Facts

Chicken nutrition facts

4 oz chicken (average of all parts, uncooked, 32% bones) contains:

95 cal;
14 gm protein (complete);
3.8 gm fat;
9 mg calcium;
155 mg phosphorus;
1.5 mg iron;
565 units A;
.05 mg B-1;
.3 mg B-2;
4.3 mg niacin;
1.25 gm saturated fatty acid;
.75 gm linoleic acid;
68 gm cholesterol.

An invaluable staple for weight watchers, cholesterol watchers, carbohydrate watchers and budget watchers, chicken can be eaten in almost every diet and can be prepared in an almost endless variety of ways. Chicken has a low concentration of saturated fats as well as a low level of cholesterol, so it is particularly good for those with atherosclerosis and heart problems and for those interested in preventing these problems. Chicken provides a good amount of niacin, beneficial against some forms of anemia, digestive disturbances, gum infections, canker sores and small ulcers, many kinds of depression, irritability, headaches, nervousness, and insomnia. As a bonus, the gizzard and liver can be effective in combatting most types of anemia. And the folkloric wonders of homemade chicken soup should not be denigrated, especially as a means of gaining nutritional benefit from the less choice parts of the chicken. It wouldn’t hurt.