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   Poultry

When it comes to chicken, bake, broil, grill, roast, or saute, but do not fry.

Select the chicken breast, which has far less saturated fat than the leg, thigh, and wing, and remove the skin before eating. Duck and goose are higher in saturated fat than chicken and should not be eaten often.
 Chicken, Parts, Broilers/Fryers
Portion
Total
Carbs (g)
Total
Sugar (g)
Total
Fats (g)
 Recmmd.
Breast (1/2 breast) -Roasted, without skin (from 4-1/2 oz raw)
3 0z
0
0
3
Good
Breast (1/2 breast) -Stewed, without skin
3 0z
0
0
3
Good
Wing - Roasted, without skin (from 2-1/2 oz raw w/bone)
3/4 oz
0
0
2
Good
Drumstick - Roasted, without skin
1-1/2 oz
0
0
2
Limited
Drumstick - Stewed, without skin
1-1/2 oz
0
0
3
Limited
Thigh - Roasted, without skin (from 4oz raw w/bone)
2 oz
0
0
6
Limited
Thigh - Stewed, without skin
2 oz
0
0
5
Limited
Breast (1/2 breast) -Fried, w/skin (from 5 oz raw)
3-1/2 oz
0
0
8
Very Limited
Breast (1/2 breast) -Stewed, w/skin
3-1/2 oz
0
0
8
Very Limited
Drumstick - Roasted, w/skin
2-oz
0
0
6
Very Limited
Drumstick - Stewed, w/skin
2 0z
0
0
6
Very Limited
Thigh - Roasted, w/skin (from 4z raw w/bone)
2-1/2 oz
0
0
10
Very Limited
Thigh - Stewed, w/skin
2-1/2 oz
0
0
10
Very Limited
Wing - Roasted, w/skin (from 3 oz raw w/bone)
1-1/4 oz
0
0
7
Very Limited
Breast (1/2 breast) -Fried, batter-dipped, w/skin
5 oz
12
0
19
Avoid
Breast (1/2 breast) -Fried, flour-coated, w/skin
3-1/2 oz
7
0
9
Avoid
Drumstick - Fried, batter-dipped, w/skin
2-1/2 oz
6
0
10
Avoid
Drumstick - Fried, flour-coated, w/skin
1-3/4 oz
4
0
7
Avoid
Thigh - Fried, batter-dipped, w/skin
3 oz
8
0
14
Avoid
Thigh - Fried, flour-coated, w/skin
2-1/4 oz
5
0
9
Avoid
Wing - Fried, batter-dipped, w/skin
1-3/4 oz
5
0
11
Avoid
Wing - Fried, flour-coated, w/skin
1 oz
1
0
7
Avoid

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