How much of the fat from chicken legs / thighs is from the skin?

jordanoye101
jordanoye101 Posts: 33 Member
edited November 21 in Food and Nutrition
Just often wondered firstly if chicken skin is something that should be avoided if I eat roast chicken legs / thighs a couple of times a week.

Also how much of the stated fat content of chicken is from the skin?

Replies

  • DX2JX2
    DX2JX2 Posts: 1,921 Member
    Google "Calories in Chicken legs USDA". You'll eventually find a chart that contains the calories with and without skin, raw and cooked.

    I'd give you the answer but this will teach you to fish instead of giving you the fish.
  • mrvikingman
    mrvikingman Posts: 83 Member
    I eat the skin most all of the time. It does add in some calories and fat but that's not a big deal if you're taking it into account while tracking your food.

    It just tastes so damn good..
  • earlnabby
    earlnabby Posts: 8,171 Member
    mrvikingman wrote: »
    I eat the skin most all of the time. It does add in some calories and fat but that's not a big deal if you're taking it into account while tracking your food.

    It just tastes so damn good..

    Ick. I have never been a skin eater. This is one reason why I don't do KFC, Popeye's, etc. There is so little meat on their chicken.
  • DX2JX2
    DX2JX2 Posts: 1,921 Member
    edited September 2017
    earlnabby wrote: »
    mrvikingman wrote: »
    I eat the skin most all of the time. It does add in some calories and fat but that's not a big deal if you're taking it into account while tracking your food.

    It just tastes so damn good..

    Ick. I have never been a skin eater. This is one reason why I don't do KFC, Popeye's, etc. There is so little meat on their chicken.

    I'm an unabashed skin eater. I will admit to sneaking more than my fair share when pulling meat off a boiled chicken when making soup.
  • mlinci
    mlinci Posts: 402 Member
    The skin is the best part. Yum.
  • h9dlb
    h9dlb Posts: 243 Member
    skin tastes great but is loaded with calories due to the fat content
  • JeromeBarry1
    JeromeBarry1 Posts: 10,179 Member
    edited September 2017
    05015, Chicken, broilers or fryers, skin only, raw Says 349 kcal per 100 grams.

    05018, Chicken, broilers or fryers, skin only, cooked, roasted Says 454 kcal per 100 grams.

    How does that happen? I figure roasting strips away all the water and some of the fat, so that 100 grams of cooked, roasted skin is all fat.
  • cjv73
    cjv73 Posts: 240 Member
    JeromeBarry1 wrote: »
    05015, Chicken, broilers or fryers, skin only, raw Says 349 kcal per 100 grams.

    05018, Chicken, broilers or fryers, skin only, cooked, roasted Says 454 kcal per 100 grams.

    How does that happen? I figure roasting strips away all the water and some of the fat, so that 100 grams of cooked, roasted skin is all fat.

    Is that supposed to say "skin on" rather than "skin only" ?
  • DX2JX2
    DX2JX2 Posts: 1,921 Member
    JeromeBarry1 wrote: »
    05015, Chicken, broilers or fryers, skin only, raw Says 349 kcal per 100 grams.

    05018, Chicken, broilers or fryers, skin only, cooked, roasted Says 454 kcal per 100 grams.

    How does that happen? I figure roasting strips away all the water and some of the fat, so that 100 grams of cooked, roasted skin is all fat.

    No different than any other protein. You'll always lose some mass in the cooking process via evaporation/rendering such that there is 'more' product in cooked vs. raw for any given weight.
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    The skin absorbs fat during the cooking process so it contains more fat for cooked chicken than for raw.
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