Chicken Leg Meat (Cooked, Roasted): Calories and Nutrition Facts (per 100 g)
Chicken Leg Meat (Cooked, Roasted) has 174 calories per 100 g, with 24.2 g protein, 0 g carbs (0 g sugar), 0 g fiber, and 7.8 g fat. Full nutrition facts with daily values.
A 100 g serving of Chicken Leg Meat (Cooked, Roasted) has 174 calories. It provides 24.2 g protein, 0 g carbs (0 g sugar), 0 g fiber, and 7.8 g fat, about 9% of a 2,000 calorie day. The full panel with daily values is below.
Chicken Leg Meat (Cooked, Roasted): nutrition facts per 100 g
Full nutrition per 100 g, with the percentage of a 2,000 calorie daily value for each nutrient:
| Nutrient | Per 100 g | % Daily Value |
|---|---|---|
| Calories | 174 kcal | 9% |
| Protein | 24.2 g | 48% |
| Carbohydrates | 0 g | 0% |
| Sugars | 0 g | — |
| Fiber | 0 g | 0% |
| Fat | 7.8 g | 10% |
| Saturated fat | 2.1 g | 11% |
| Sodium | 99 mg | 4% |
Chicken Leg Meat (Cooked, Roasted): nutrition and health
Chicken Leg Meat (Cooked, Roasted) can be part of a varied diet. High in protein, with 24.2 g per 100 g. Where the calories come from: about 58% protein, 0% carbs, and 42% fat.
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Source and method
These figures come from Nutrola's 1.8M+ RD-verified food and restaurant database, drawn from lab-analyzed reference data. Values are per 100 g and are indicative, since natural foods vary by variety, ripeness, and preparation.
Frequently asked questions
How many calories are in chicken Leg Meat (Cooked, Roasted)?
A 100 g serving of Chicken Leg Meat (Cooked, Roasted) has 174 calories.
How much protein is in chicken Leg Meat (Cooked, Roasted)?
About 24.2 g of protein per 100 g, alongside 0 g carbs and 7.8 g fat.
How much sugar is in chicken Leg Meat (Cooked, Roasted)?
A 100 g serving of Chicken Leg Meat (Cooked, Roasted) has 0 g of sugar, which is low.
Summary
Chicken Leg Meat (Cooked, Roasted) has 174 calories per 100 g, with 24.2 g protein, 0 g carbs (0 g sugar), 0 g fiber, and 7.8 g fat. High in protein, with 24.2 g per 100 g. Log your portion in Nutrola to see exactly how it fits your day.
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