Chicken, thigh, boneless, skinless, raw vs Chicken patty, frozen, cooked
Comparación nutricional por 100g · USDA Foundation Foods y USDA SR Legacy
Chicken patty, frozen, cooked es más alto en más vitaminas y minerales
Calorías (kcal)
Chicken —
Chicken patty 287
Proteínas (g)
Chicken 18.6
Chicken patty 14.9
Carbohidratos (g)
Chicken 0
Chicken patty 12.8
Grasas (g)
Chicken 7.92
Chicken patty 19.6
Fibra (g)
Chicken —
Chicken patty 0.300
Respuestas rápidas
¿Cuál tiene más proteínas?
Chicken, thigh, boneless, skinless, raw — 18.6g vs 14.9g por 100g.
¿Cuál es más denso en nutrientes?
Chicken patty, frozen, cooked puntúa más alto en más vitaminas y minerales por 100g, aunque ambos pueden ser parte de una dieta saludable.
Comparación Nutricional Completa
Todos los valores por 100g de porción comestible. Verde = Alimento A más alto · Azul = Alimento B más alto
| Nutriente | Chicken | Chicken patty | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | — | 287 kcal | |
| Macronutrients | |||
| Agua | 72.9 g | 50.8 g | +43% |
| Proteína | 18.6 g | 14.9 g | +25% |
| Lípidos totales (grasa) | 7.92 g | 19.6 g | -60% |
| Carbohidratos, por diferencia | 0 g | 12.8 g | -100% |
| Fibra dietética total | — | 0.300 g | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 1.66 g | 3.66 g | -55% |
| ácidos grasos, monoinsaturados totales | 2.24 g | 8.34 g | -73% |
| ácidos grasos, trans totales | 0.024 g | — | |
| colesterol | 91.7 mg | 43.0 mg | +113% |
| Vitamins | |||
| vitamina C, ácido ascórbico total | — | 0 mg | |
| Thiamin (Vitamin B1) | — | 0.083 mg | |
| Riboflavin (Vitamin B2) | — | 0.072 mg | |
| Niacin (Vitamin B3) | — | 4.76 mg | |
| Pantothenic acid (Vitamin B5) | — | 1.09 mg | |
| Vitamin B-6 — Pyridoxine | — | 0.183 mg | |
| Biotin (Vitamin B7) | — | 7.00 ug | |
| Folate, total (Vitamin B9) | — | 0 ug | |
| colina, total | — | 33.8 mg | |
| Vitamin B-12 — Cobalamin | — | 0.290 ug | |
| vitamina A, RAE | — | 0 ug | |
| caroteno, beta | — | 0 ug | |
| caroteno, alfa | — | 0 ug | |
| vitamina E (alfa-tocoferol) | — | 1.28 mg | |
| vitamina D (D2 + D3) | — | 0.300 ug | |
| Minerals | |||
| calcio, Ca | 5.65 mg | 19.0 mg | -70% |
| hierro, Fe | 0.602 mg | 0.950 mg | -37% |
| magnesio, Mg | 21.8 mg | 24.0 mg | -9% |
| fósforo, P | 178 mg | 208 mg | -14% |
| potasio, K | 272 mg | 261 mg | +4% |
| sodio, Na | 62.3 mg | 532 mg | -88% |
| zinc, Zn | 1.35 mg | 1.05 mg | +28% |
| cobre, Cu | 0.042 mg | 0.090 mg | -53% |
| manganeso, Mn | 0 mg | 0.260 mg | -100% |
| selenio, Se | — | 23.3 ug | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 144 kcal | — | |
| energía (factores específicos de Atwater) | 149 kcal | — | |
| Energía | — | 1201 kj | |
| Nitrógeno | 2.98 g | — | |
| Ceniza | 0.957 g | 1.92 g | -50% |
| azúcares totales | — | 0 g | |
| Almidón | — | 10.4 g | |
| Folic acid (Vitamin B9 — synthetic) | — | 7.00 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 7.00 ug | |
| betaína | — | 25.0 mg | |
| vitamina B-12, añadida | — | 0 ug | |
| retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| vitamina A, UI | — | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| vitamina E, añadida | — | 0 mg | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | — | 0.050 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 2.21 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | — | 0.660 mg | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | — | 0.680 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | — | 0 mg | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | — | 0.890 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | — | 11.0 IU | |
| Vitamin K1 — Phylloquinone | — | 4.20 ug | |
| SFA 4:0 (Butyric acid) | — | 0 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0 g | |
| SFA 10:0 (Capric acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | — | 0 g | |
| SFA 14:0 (Myristic acid) | — | 0 g | |
| SFA 15:0 (Pentadecanoic acid) | — | 0 g | |
| SFA 16:0 (Palmitic acid) | — | 3.00 g | |
| SFA 17:0 (Margaric acid) | — | 0 g | |
| SFA 18:0 (Stearic acid) | — | 0.661 g | |
| SFA 20:0 (Arachidic acid) | — | 0 g | |
| SFA 22:0 (Behenic acid) | — | 0 g | |
| SFA 24:0 (Lignoceric acid) | — | 0 g | |
| MUFA 14:1 (Myristoleic acid) | — | 0 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0.686 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 7.65 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| ácidos grasos, poliinsaturados totales | 1.42 g | 4.80 g | -70% |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 4.68 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.125 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0 g | |
| Tryptophan (EAA) | — | 0.183 g | |
| Threonine (EAA) | — | 0.556 g | |
| Isoleucine (EAA, BCAA) | — | 0.606 g | |
| Leucine (EAA, BCAA) | — | 1.01 g | |
| Lysine (EAA) | — | 0.972 g | |
| Methionine (EAA) | — | 0.302 g | |
| Cystine (conditionally essential) | — | 0.167 g | |
| Phenylalanine (EAA) | — | 0.516 g | |
| Tyrosine (conditionally essential) | — | 0.321 g | |
| Valine (EAA, BCAA) | — | 0.649 g | |
| Arginine (conditionally essential) | — | 0.842 g | |
| Histidine (EAA) | — | 0.421 g | |
| alanina | — | 0.728 g | |
| ácido aspártico | — | 1.19 g | |
| ácido glutámico | — | 2.22 g | |
| Glycine (conditionally essential) | — | 0.647 g | |
| Proline (conditionally essential) | — | 0.683 g | |
| serina | — | 0.535 g | |
| hidroxiprolina | — | 0.100 g | |
| Alcohol etílico | — | 0 g | |
| Cafeína | — | 0 mg | |
| Teobromina | — | 0 mg | |
* Todos los valores por 100g de porción comestible. Fuente: USDA Foundation Foods y USDA SR Legacy. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.