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Chicken Skin, Raw

Chicken Skin, Raw

EverydayRaw

Chicken skin is the fatty outer layer of poultry, typically removed during meat preparation due to its high saturated fat and calorie content. While rich in collagen and connective tissue that contribute to a tender texture when cooked, it becomes crispy when fried or roasted and is occasionally used to add flavor to stocks or rendered for cooking fats. Its nutritional profile makes it a calorie-dense ingredient best consumed in moderation.

Macro Impact

A 1 oz serving contains 99 calories, 4g protein, 0g carbs, and 9g fat.

Calorie Burn

How long would it take to burn off 99 calories?
Walking3.5 mph, moderate pace
23 min
YogaModerate effort, gentle pace
17 min
SwimmingModerate effort, freestyle
13 min
Biking12-14 mph, moderate effort
10 min
StairsStair climbing, moderate pace
12 min
Running5 mph (12 min/mile)
8 min

Nutrition Facts

Serving size1 oz (28.35 g)
Amount per serving
Calories99
% Daily Value*
Total Fat9g
12%
Saturated Fat3g
13%
Trans Fat0.1g
Polyunsaturated Fat2g
Monounsaturated Fat4g
Cholesterol31mg
10%
Sodium18mg
1%
Total Carbohydrate0g
0%
Dietary Fiber0g
0%
Total Sugars0g
Includes Added Sugars0g
0%
Protein4g
Vitamin D0.2mcg
1%
Calcium3mg
0%
Iron0.3mg
2%
Potassium29mg
1%

* The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet.

Nutrient Breakdown

Nutrient breakdown based on appropriate daily intake recommendations for a 175lb adult.

Carbs
Total Carbs
0 / 275 g
0%
Fiber
0 / 28 g
0%
Sugars
0 g
Added Sugars
0 / 50 g
0%
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar Alcohols
0 g
Xylitol
0 g
Sorbitol
0 g
Other Carbohydrates
0 g
Fat
Total Fat
9 / 78 g
12%
Monounsaturated
4 / 31 g
12%
Polyunsaturated
2 / 23 g
8%
Saturated
3 / 23 g
11%
Trans
0 g
Cholesterol
31 / 300 g
10%
Omega 3
0 / 5 g
2%
Omega 6
2 / 19 g
9%
Omega 9
3 g
Protein
Protein
4 / 80 g
5%
Amino Acids
Histidine
0 / 3 g
2%
Isoleucine
0 / 2 g
8%
Leucine
0 / 3 g
7%
Lysine
0 / 2 g
9%
Methionine
0 / 1 g
6%
Phenylalanine
0 / 2 g
6%
Threonine
0 / 1 g
11%
Tryptophan
0 / 0 g
10%
Valine
0 / 2 g
8%
Arginine
0 g
Cysteine
0 g
Cystine
0 g
Tyrosine
0 g
Alanine
0 g
Aspartic Acid
0 g
Glutamic Acid
0 g
Glycine
1 g
Proline
0 g
Serine
0 g
Vitamins
Thiamine, B1
0 / 1 mg
1%
Riboflavin, B2
0 / 1 mg
2%
Niacin, B3
1 / 15 mg
8%
Pantothenic Acid, B5
0 / 5 mg
4%
Pyridoxine, B6
0 / 1 mg
2%
Biotin, B7
0 / 30 mcg
0%
Cobalamin, B12
0 / 2 mcg
3%
Folate
1 / 400 mcg
0%
Vitamin A
22 / 800 mcg
3%
Vitamin C
0 / 83 mg
0%
Vitamin D
0 / 15 mcg
1%
Vitamin E
0 / 15 mg
1%
Vitamin K
1 / 105 mcg
1%
Minerals
Calcium
3 / 1k mg
0%
Copper
0 / 1 mg
1%
Iron
0 / 13 mg
2%
Magnesium
4 / 370 mg
1%
Manganese
0 / 2 mg
0%
Phosphorous
28 / 700 mg
4%
Potassium
29 / 3k mg
1%
Selenium
4 / 55 mcg
6%
Sodium
18 / 2.3k mg
1%
Zinc
0 / 10 mg
3%
Chromium
0 / 30 mcg
0%
Molybdenum
0 / 45 mcg
0%
Iodine
1 / 150 mcg
0%
Chlorine
9 / 2.3k mg
0%
Other
Ethyl Alcohol
0 g
Water
15 g
Caffeine
0 mg
Choline
0 mg
Taurine
0 mg

References

Data on this page was sourced from a number of official governmental and non-governmental sources, including:

  1. 1.Chicken, broilers or fryers, skin only, raw. USDA Standard Reference, Legacy. Food ID 171452.
  2. 2.Chicken, broiler, skin only, raw. Canadian Nutrient File. Food ID 822.
  3. 3.Chicken, skin, composite, raw. Australian Nutrient Database. Public Food Key F002773.

Disclaimer & Important Notices

1. Informational Purposes Only: All nutritional information provided by OpenNutrition is for general informational purposes only. Our data is explicitly not intended to replace professional medical, nutritional, or dietary advice.

2. Accuracy & Reliability: We strive to ensure accuracy and quality using authoritative sources and AI-based validation; however, we make no guarantees regarding completeness, accuracy, or timeliness. Always confirm nutritional data independently when accuracy is critical.

3. Health Decisions: Never rely solely on OpenNutrition data when making health, medical, or dietary decisions. Always consult your healthcare provider or a registered dietitian for personalized health advice.

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