KFC, Fried Chicken, EXTRA CRISPY, Wing, meat only, skin and breading removed

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams Significant amount Priority Nutrient
53850 Water
28670 Protein
12130 Total lipid (fat)
3699 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
3645 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
3416 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3381 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2390 ASH, TOTAL
1879 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
604 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
422 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
419 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
186 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
175 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
73 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
44 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
40 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
37 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
35 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
29 FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
28 Significant FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
25 Fatty acids, total polyunsaturated
21 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
21 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
14 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
14 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
12 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
11 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
11 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
11 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
7 FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
7 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
5 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
5 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
5 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
4 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
3 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
3 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
3 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
3 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
3 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
3 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
2 FATTY ACIDS, MONOUNSATURATED, 15:1, PENTADECENOIC
2 FATTY ACIDS, POLYUNSATURATED, 18:4, OCTADECATETRAENOIC (Omega-3)
1 FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
1 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)

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