NutriDB

🧈 Poultry Products — Highest Fat(per 100g)

Essential for cell membranes, hormones, and fat-soluble vitamin absorption. FDA Daily Value: 78g.

#FoodFat(g)
91Chicken, feet, boiled14.6
92Chicken, dark meat, thigh, meat and skin, with added solution, raw14.58
93Chicken, broilers or fryers, leg, meat and skin, cooked, fried, flour14.43
94Turkey, all classes, back, meat and skin, cooked, roasted14.38
95Quail, cooked, total edible14.1
96Chicken, cornish game hens, meat and skin, raw14.02
97Chicken, wing, frozen, glazed, barbecue flavored, heated (microwave)13.9
98Chicken, broiler, rotisserie, BBQ, back meat only13.87
99Chicken, dark meat, thigh, meat and skin, with added solution, cooked, roasted13.81
100Turkey, retail parts, wing, meat and skin, raw13.79
101Chicken, broilers or fryers, drumstick, meat and skin, cooked, fried, flour13.72
102Chicken, broilers or fryers, meat and skin, cooked, roasted13.6
103Chicken, broilers or fryers, giblets, cooked, fried13.46
104Chicken, roasting, meat and skin, cooked, roasted13.39
105Chicken, thigh, meat and skin, raw13.35
106Turkey, retail parts, wing, meat and skin, cooked, roasted13.29
107Chicken, broilers or fryers, meat and skin and giblets and neck, roasted13.27
108Chicken, broilers or fryers, breast, meat and skin, cooked, fried, batter13.2
109Chicken, broilers or fryers, back, meat only, cooked, roasted13.16
110Chicken, roasting, meat and skin and giblets and neck, cooked, roasted13.07
111Dove, cooked (includes squab)13
112Chicken, broilers or fryers, leg, meat and skin, cooked, stewed12.92
113Chicken breast tenders, breaded, cooked, microwaved12.89
114Chicken, broilers or fryers, wing, meat and skin, raw12.85
115Goose, domesticated, meat only, cooked, roasted12.67
116Chicken, wing, frozen, glazed, barbecue flavored12.67
117Chicken, broilers or fryers, meat and skin, cooked, stewed12.56
118Turkey, ground, 85% lean, 15% fat, raw12.54
119Turkey, all classes, wing, meat and skin, cooked, roasted12.43
120Turkey, wing, smoked, cooked, with skin, bone removed12.41

91–120 of 395 foods

Data source: USDA FoodData Central (Public Domain) — fdc.nal.usda.gov