Chicken, feet, boiled
Chicken, feet, boiled is a poultry at 207 calories per 100g. It provides useful amounts of Omega-3 ALA and Sodium, contributing 37% and 35% of the Daily Value per 100g. This poultry is a moderate protein source. Poultry provides lean, complete protein along with B vitamins and minerals. The nutrient profile differs substantially between light and dark meat, and between skin-on and skinless preparations. Our database tracks 73 nutrients for this food, plus environmental footprint data.
Top Nutrients
Data for 73 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water AFCD | 57.2 | g | — | 2% |
| Calories AFCD | 207 | kcal | — | — |
| Energy (kJ) SR | 900 | kj | — | — |
| Protein AFCD | 16.5 | g | — | 30% |
| Total Fat SR | 14.6 | g | — | — |
| Carbohydrate SR | 0.20 | g | — | 0% |
| Fiber AFCD | 1.7 | g | — | 4% |
| Total Sugars AFCD | 2.1 | g | — | — |
| Starch AFCD | 11.0 | g | — | — |
| Ash AFCD | 2.0 | g | — | — |
Minerals 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium AFCD | 8.0 | mg | — | 1% |
| Iron AFCD | 0.50 | mg | — | 6% |
| Magnesium AFCD | 25.0 | mg | — | 6% |
| Phosphorus AFCD | 204 | mg | — | 29% |
| Potassium AFCD | 332 | mg | — | 10% |
| Sodium AFCD | 529 | mg | — | 35% |
| Zinc AFCD | 0.59 | mg | — | 5% |
| Copper AFCD | 0.06 | mg | — | 6% |
| Manganese AFCD | 0.22 | mg | — | 10% |
| Selenium AFCD | 16.5 | µg | — | 30% |
Vitamins 30
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) AFCD | 6.0 | µg | — | 1% |
| Vitamin A (IU) SR | 30.0 | IU | — | — |
| Retinol AFCD | 6.0 | µg | — | — |
| Beta-Carotene AFCD | 0 | µg | — | — |
| Alpha-Carotene AFCD | 0 | µg | — | — |
| Beta-Cryptoxanthin SR | 0 | µg | — | — |
| Lycopene SR | 0 | µg | — | — |
| Lutein + Zeaxanthin SR | 0 | µg | — | — |
| Vitamin C AFCD | 0 | mg | — | — |
| Vitamin D SR | 0.20 | µg | — | 1% |
| Vitamin D (IU) AFCD | 0.84 | IU | — | — |
| Vitamin D2 AFCD | 0 | µg | — | — |
| Vitamin D3 AFCD | 0.14 | µg | — | — |
| Vitamin E AFCD | 1.6 | mg | — | 11% |
| Beta-Tocopherol AFCD | 0 | mg | — | — |
| Gamma-Tocopherol AFCD | 1.9 | mg | — | — |
| Delta-Tocopherol AFCD | 0 | mg | — | — |
| Vitamin K1 SR | 0.20 | µg | — | 0% |
| Vitamin K2 (MK-4) SR | 0 | µg | — | — |
| Thiamin (B1) AFCD | 0.13 | mg | — | 11% |
| Riboflavin (B2) AFCD | 0.05 | mg | — | 4% |
| Niacin (B3) AFCD | 5.5 | mg | — | 34% |
| Pantothenic Acid (B5) AFCD | 0.89 | mg | — | 18% |
| Vitamin B6 AFCD | 0.14 | mg | — | 11% |
| Folate AFCD | 12.0 | µg | — | 3% |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) AFCD | 6.0 | µg | — | — |
| Folate (DFE) AFCD | 16.0 | µg | — | — |
| Vitamin B12 AFCD | 0.10 | µg | — | 4% |
| Choline SR | 13.3 | mg | — | 2% |
Fatty Acids 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat AFCD | 1.3 | g | — | — |
| Monounsaturated Fat AFCD | 4.6 | g | — | — |
| Polyunsaturated Fat AFCD | 2.8 | g | — | — |
| Trans Fat AFCD | 0.09 | g | — | — |
| Cholesterol AFCD | 39.0 | mg | — | — |
| Omega-3 ALA AFCD | 0.59 | g | — | 37% |
| Omega-3 EPA AFCD | 0.006 | g | — | — |
| Omega-3 DPA AFCD | 0.02 | g | — | — |
| Omega-3 DHA AFCD | 0.01 | g | — | — |
Individual Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0 | g | — | — |
| Caproic Acid (6:0) SR | 0 | g | — | — |
| Caprylic Acid (8:0) AFCD | 0.03 | g | — | — |
| Capric Acid (10:0) AFCD | 0.95 | g | — | — |
| Lauric Acid (12:0) AFCD | 0.26 | g | — | — |
| Myristic Acid (14:0) AFCD | 0.15 | g | — | — |
| Palmitic Acid (16:0) SR | 2.9 | g | — | — |
| Stearic Acid (18:0) SR | 0.79 | g | — | — |
| Linoleic Acid (18:2) AFCD | 2.0 | g | — | 12% |
| Linolenic Acid (18:3) SR | 0.11 | g | — | — |
Amino Acids 1
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Tryptophan AFCD | 0.16 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin E is fat-soluble and absorbed alongside dietary fats via micelle formation in the small intestine. Low-fat diets reduce vitamin E absorption.
Traber, Free Radic Biol Med, 2007
Selenium (via glutathione peroxidase) and vitamin E work as complementary antioxidants. Selenium reduces peroxides while vitamin E prevents lipid peroxidation in membranes.
Combs, Br J Nutr, 2001
Vitamin B6 may enhance intracellular magnesium accumulation. Combined supplementation has shown greater benefits for stress and anxiety than magnesium alone.
Pouteau et al., PLoS One, 2018
⚠ Antagonisms — nutrients that compete
High zinc intake induces metallothionein in enterocytes, which traps copper and blocks its absorption. Prolonged high-dose zinc can cause copper deficiency.
Prasad et al., JAMA, 1978; Fosmire, Am J Clin Nutr, 1990
Zinc and non-heme iron compete for the same intestinal transporter (DMT1). High doses of one can reduce absorption of the other when taken simultaneously.
Rossander-Hulten et al., Am J Clin Nutr, 1991
High potassium intake promotes renal sodium excretion and attenuates the blood pressure–raising effect of sodium. A higher K:Na ratio is associated with lower cardiovascular risk.
Aburto et al., BMJ, 2013
Manganese and iron share the DMT1 transporter and compete for absorption. High iron status reduces manganese absorption and vice versa.
Erikson et al., Pharmacol Ther, 2007
Fatty Acid Profile
Breakdown of fat types per 100g. A healthy fat profile favours unsaturated fats (mono + poly) and a balanced omega-3 to omega-6 ratio.
How Cooking Changes Nutrients
Estimated percentage of each nutrient retained after cooking, based on USDA retention factors for the “Chicken” food category. Values of 100% mean no loss; lower values indicate nutrients lost to heat, water, or oxidation.
Source: USDA Table of Nutrient Retention Factors, Release 6 (2007). Retention values are category-level averages — actual retention depends on cooking time, temperature, and water volume.
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Poultry Meat” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Meat
Top 10 countries by per capita supply of the “Meat” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+56%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
Related Foods in Poultry Products
Frequently Asked Questions
How many calories are in Chicken, feet, boiled?
Chicken, feet, boiled contains 207 kcal per 100 grams, making it a moderate-calorie food. The energy comes from 16.5g of protein (32% of calories), 14.6g of fat (63%), and 0.20g of carbohydrates (0%). Fat is the primary energy source.
What is Chicken, feet, boiled most nutritious for?
The standout nutrient in Chicken, feet, boiled is Omega-3 ALA, providing 0.59 g per 100g (37% of the Daily Value). It is also a notable source of Sodium (35% DV). Our database tracks 73 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Chicken, feet, boiled high in protein?
Chicken, feet, boiled provides 16.5g of protein per 100 grams — a moderate amount. Protein contributes 32% of its calories.
How much fiber is in Chicken, feet, boiled?
Chicken, feet, boiled contains 1.7g of fiber per 100 grams, which is a small amount. To increase fiber intake, consider pairing with high-fiber foods such as legumes, whole grains, or vegetables.