Chicken, broilers or fryers, batter
Category: Poultry Products Parts: Drumstick, Meat And Skin Method: Cooked, Fried
Nutrition Highlights
Serving Size
Calories
115
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Fat | 61 (53.1%) |
| Protein | 38 (32.9%) |
| Carbohydrate | 14 (12.4%) |
| Total | 115 (100%) |
Serving: 1 unit (yield from 1 lb ready-to-cook chicken) [43g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 23 (52.8%) |
| Protein | 9.5 (22.0%) |
| Fat | 6.8 (15.8%) |
| Carbohydrate | 3.6 (8.3%) |
| Ash | 0.5 (1.3%) |
| Total | 43 (100%) |
Serving: 1 unit (yield from 1 lb ready-to-cook chicken) [43g]
Benefits
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High in protein. Chicken provides lean protein that can help support muscle growth and maintenance
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Contains B vitamins. Chicken is a good source of niacin, riboflavin, vitamin B6 and vitamin B12 which are important for energy production and red blood cell formation
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Provides selenium. The selenium in chicken acts as an antioxidant and supports thyroid function
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Contains phosphorus. Phosphorus found in chicken helps build and maintain strong bones and teeth
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Low in fat content. When skin is removed, chicken drumstick meat can be a lean source of protein compared to other parts of the chicken
Risks
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Fried foods are high in calories and saturated fat which can contribute to weight gain and increased risk of heart disease if consumed in large amounts regularly
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Frying involves cooking foods in oil at high temperatures which can produce harmful compounds like acrylamide. Regular consumption has been linked to increased cancer risk
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Batter coatings add extra calories, fat, salt and preservatives to an already high fat food like chicken drumsticks
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Eating skin increases saturated fat and cholesterol intake which are risk factors for heart disease
Additional Information
Chicken, broilers or fryers, drumstick, meat and skin, cooked, fried, batter is a food product that offers both nutritional benefits and risks. Let's delve into each aspect:
Nutritional Benefits:
1. High-Quality Protein: Chicken drumsticks provide a significant amount of high-quality protein. Protein is essential for various bodily functions, including muscle repair, growth, and maintenance. It also aids in the production of enzymes, hormones, and antibodies.
2. Essential Amino Acids: Chicken drumsticks contain all nine essential amino acids that the body cannot produce on its own. These amino acids are crucial for building and repairing tissues, supporting immune function, and synthesizing neurotransmitters.
3. Vitamins and Minerals: Chicken drumsticks are a good source of several vitamins and minerals. They contain B vitamins like niacin, which supports energy production, and vitamin B6, necessary for brain development and function. Additionally, they provide minerals such as iron, zinc, and selenium, which are vital for various physiological processes.
4. Healthy Fats: While chicken drumsticks with skin contain fat, they also provide a source of healthy unsaturated fats. These fats contribute to satiety, aid in the absorption of fat-soluble vitamins, and support heart health when consumed in moderation.
5. Energy Source: Chicken drumsticks are a good source of energy due to their protein and fat content. They can provide sustained energy and help maintain blood sugar levels when consumed as part of a balanced meal.
Nutritional Risks:
1. High in Calories: Chicken drumsticks cooked with batter and fried can be high in calories due to the added fat and carbohydrates from the batter. Excessive calorie intake can contribute to weight gain and increase the risk of chronic diseases such as obesity, diabetes, and heart disease.
2. Sodium Content: Fried chicken drumsticks are often seasoned with salt or contain added sodium in the batter. Excessive sodium intake can lead to high blood pressure, water retention, and an increased risk of cardiovascular problems.
3. Unhealthy Fats: The skin of fried chicken drumsticks contains saturated and trans fats, which can raise cholesterol levels and increase the risk of heart disease when consumed in excess. It is advisable to remove the skin or opt for healthier cooking methods like baking or grilling to reduce fat content.
4. Potential for Acrylamide Formation: When chicken is fried at high temperatures, a compound called acrylamide can form. Acrylamide has been linked to an increased risk of certain cancers. To minimize acrylamide formation, it is advisable to avoid deep-frying or choose alternative cooking methods.
5. Lack of Fiber: Chicken drumsticks, especially when fried, do not provide dietary fiber. Fiber is essential for digestive health, maintaining a healthy weight, and preventing chronic diseases like colorectal cancer. It is important to balance the meal by including fiber-rich foods like vegetables, whole grains, and legumes.
In conclusion, chicken drumsticks cooked with batter and fried offer nutritional benefits such as high-quality protein, essential amino acids, vitamins, minerals, and healthy fats. However, they also pose risks due to their high calorie content, sodium levels, unhealthy fats, potential acrylamide formation, and lack of fiber. To enjoy the nutritional benefits while minimizing risks, it is recommended to consume chicken drumsticks in moderation, opt for healthier cooking methods, and balance the meal with a variety of nutrient-dense foods.