Our Methodology
How we calculate chicken nutrition values and the data sources behind every number.
Base Nutrition Data
All base nutrition values (calories, protein, fat, vitamins, minerals) come from the USDA FoodData Central database. We store per-100g values for each combination of:
- Cut — 13 cuts including breast, thigh, wing, drumstick, tender, whole, ground, and organ meats
- Skin — with skin and skinless variants
- Cooking method — raw, grilled, baked, roasted, fried, air-fried, boiled, and stir-fried
Serving Size Conversion
Users can enter serving size in grams, ounces, pounds, or pieces. We convert all inputs to grams using standard conversion factors:
1 ounce = 28.3495 grams
1 pound = 453.592 grams
1 piece = cut-specific average weight (e.g., breast = 174g, thigh = 95g)
Raw vs Cooked Weight Adjustment
Chicken loses approximately 25–30% of its weight during cooking due to moisture loss. When users specify raw weight, we apply cooking weight retention factors to calculate the equivalent cooked weight:
| Method | Retention | Example |
|---|---|---|
| Grilled | 75% | 100g raw → 75g cooked |
| Baked | 75% | 100g raw → 75g cooked |
| Fried | 70% | 100g raw → 70g cooked |
| Boiled | 80% | 100g raw → 80g cooked |
| Roasted | 72% | 100g raw → 72g cooked |
Retention factors are based on USDA Table of Nutrient Retention Factors, Release 6.
Oil & Marinade Additions
When cooking oil is specified, we add the calories from the selected oil amount:
- Oil spray: ~5 calories, 0.5g fat
- 1 teaspoon: ~40 calories, 4.5g fat
- 1 tablespoon: ~120 calories, 14g fat
Marinades contribute additional calories, fat, carbs, and sodium based on the marinade type and how much is absorbed. Absorption rates vary from 8% (light coating) to 20% (heavy marination).
Calculation Formula
Serving (grams) = user input converted to grams
If raw weight: serving = serving × retention factor
Multiplier = serving / 100
Nutrient = base_per_100g × multiplier + oil/marinade additions
% Daily Value = (nutrient / FDA daily value) × 100
Daily Value References
Percentage daily values are based on the FDA’s recommended daily intake for a 2,000 calorie diet:
Known Limitations
- Nutrition varies between individual chickens based on breed, diet, and farming practices.
- Cooking temperature, duration, and equipment affect actual nutrient retention.
- Marinade absorption estimates are averages; actual absorption depends on marination time and technique.
- Bone weight percentages are averages that can vary between individual pieces.
- Restaurant preparations may differ significantly from our calculations due to proprietary recipes and added ingredients.
References
- USDA FoodData Central — Primary nutrition database
- Role of poultry meat in a balanced diet (PMC)
- USDA Table of Nutrient Retention Factors, Release 6 — Cooking weight loss and nutrient retention
- FDA Daily Values for nutrition labeling (21 CFR 101.9)