KENTUCKY FRIED CHICKEN ORIGINAL RECIPE, Thigh, Meat and Skin With Breading, Analyzed Prior to January 2007

KENTUCKY FRIED CHICKEN, Fried Chicken, ORIGINAL RECIPE, Thigh, Meat and Skin With Breading, Analyzed Prior to January 2007 has a average-calorie, low-carb, high-fat and high-protein content. It is a good source of Niacin.

The food contains 7.14g of carbs. The carbohydrate profile of the the food reveals it is low in complex carbs and low in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. Complex carbs are a more desirable addition to your diet, where as simple carbs should be consumed in moderation as it is very easily broken down, assimilated and absorbed in the body. With 18.88 gms of protein, it is high in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.

However, the high fat content makes it unsuitable if you're on a low-fat diet plan. A quick glance at the fat profile reveals that it is high in saturated fats and high in trans fats. It's average MUFA and low PUFA. The omega-3 content is average.

While Sodium is an essential nutrient, excess quantities can cause several disorders like fluid retention, hypertension. Since it has a high density of Sodium, it is unsuitable if you are aiming for a healthy, low-sodium diet. It is also average in Magnesium, an essential micronutrient that regulates functioning of muscles and nerves and heart beat. It is also a high source of Selenium, which is an important antioxidant especially in combination with vitamin E.

It belongs to American cuisine. Ideally consumed as a Main Dish.

Our comprehensive nutrition ranking methodology, which inspects every nutrition element that this food is composed of, comes up with a nutrition ranking of 9, for KENTUCKY FRIED CHICKEN, Fried Chicken, ORIGINAL RECIPE, Thigh, Meat and Skin With Breading, Analyzed Prior to January 2007, and we advise that this food sparingly.