Chicken leg, drumstick and thigh vs Chicken leg, drumstick and thighUSDA FDC 2705984 vs 2705993
A controlled equal-weight comparison of two exact USDA survey-food records, with source descriptions, representative amounts, listed formulation inputs, and interpretation limits kept visible.
Record A · FDC 2705984
Chicken leg, drumstick and thigh, baked or broiled, skin eaten
Check this record in FoodData Central ↗Record B · FDC 2705993
Chicken leg, drumstick and thigh, grilled with sauce, skin not eaten
Check this record in FoodData Central ↗Equal-weight evidence
Nutrition per 100 grams
Both columns use the same mass, which compares nutrient concentration without allowing the two representative source amounts to change the denominator. “A +” or “B +” reports the arithmetic difference between the cited values; it is not a quality score.
| Nutrient | A · Chicken leg, drumstick and thigh, baked | B · Chicken leg, drumstick and thigh, grilled | Difference |
|---|---|---|---|
| CaloriesMaterial under the publication gate | 214 kcal | 183 kcal | A +31 kcal |
| Protein | 23.2 g | 19.6 g | A +3.6 g |
| Total fatMaterial under the publication gate | 12.8 g | 7.8 g | A +5 g |
| CarbohydrateMaterial under the publication gate | 0 g | 7.3 g | B +7.3 g |
| Dietary fiber | 0 g | 0.2 g | B +0.2 g |
| Total sugarsMaterial under the publication gate | 0 g | 5.9 g | B +5.9 g |
| SodiumMaterial under the publication gate | 341 mg | 582 mg | B +241 mg |
| Saturated fatMaterial under the publication gate | 3.5 g | 1.9 g | A +1.7 g |
| Potassium | 249 mg | 251 mg | B +2 mg |
| Calcium | 10 mg | 14 mg | B +4 mg |
| Iron | 1.1 mg | 1 mg | A +0.1 mg |
Values come from the two cited USDA FoodData Central Survey Foods records. Feast does not average records, impute missing values, or infer a nutrient from the food name.
Calories difference
31 kcal per 100 g
Chicken leg, drumstick and thigh, baked or broiled reports 31 kcal more calories per 100 grams than Chicken leg, drumstick and thigh, grilled with sauce (214 versus 183 kcal).
The absolute difference is 14% of the larger reported value. That percentage describes these two records only; it is not an estimate of biological effect or expected variation.
Total fat difference
5 g per 100 g
Chicken leg, drumstick and thigh, baked or broiled reports 5 g more total fat per 100 grams than Chicken leg, drumstick and thigh, grilled with sauce (12.8 versus 7.8 g).
The absolute difference is 39% of the larger reported value. That percentage describes these two records only; it is not an estimate of biological effect or expected variation.
Carbohydrate difference
7.3 g per 100 g
Chicken leg, drumstick and thigh, grilled with sauce reports 7.3 g more carbohydrate per 100 grams than Chicken leg, drumstick and thigh, baked or broiled (7.3 versus 0 g).
The absolute difference is 100% of the larger reported value. That percentage describes these two records only; it is not an estimate of biological effect or expected variation.
Total sugars difference
5.9 g per 100 g
Chicken leg, drumstick and thigh, grilled with sauce reports 5.9 g more total sugars per 100 grams than Chicken leg, drumstick and thigh, baked or broiled (5.9 versus 0 g).
The absolute difference is 100% of the larger reported value. That percentage describes these two records only; it is not an estimate of biological effect or expected variation.
Sodium difference
241 mg per 100 g
Chicken leg, drumstick and thigh, grilled with sauce reports 241 mg more sodium per 100 grams than Chicken leg, drumstick and thigh, baked or broiled (582 versus 341 mg).
The absolute difference is 41% of the larger reported value. That percentage describes these two records only; it is not an estimate of biological effect or expected variation.
What differs in the source descriptions
The exact names carry information the numbers cannot.
USDA assigns both records to “Chicken, whole pieces,” but the topic label is broad. Record A is “Chicken leg, drumstick and thigh, baked or broiled, skin eaten.” Record B is “Chicken leg, drumstick and thigh, grilled with sauce, skin not eaten.” Feast paired them because their contrast-neutral food identities are closely related (80% token overlap after controlled modifiers are set aside), not merely because they share a generic category.
The controlled name parser found 3 interpretable distinctions. These labels organize wording already present in the names; they do not establish that a distinction caused a nutrient difference.
| Description dimension | Record A | Record B |
|---|---|---|
| Preparation wording | baked, roasted, or broiled | grilled |
| Skin wording | skin eaten | skin not eaten |
| Sauce wording | No matching controlled term in the source name | with sauce |
Even a clean name contrast can carry hidden companions. A fried record may also include coating; a restaurant record can use a different recipe; a reduced-sodium description can differ in more than salt; and a source amount can reflect a different reporting convention. That is why this page reports the complete pair rather than treating one word as an intervention.
Portion context
A representative source amount is not a shared “serving.”
Record A uses Typical reported amount at 140 g. Record B uses Typical reported amount at 185 g. Those labels and gram weights come from their respective records. They are useful for scaling the chosen profile, but they are not recommendations and need not describe equal amounts.
The two representative amounts differ by 45 g (24% of the larger amount). This is why the main table holds mass at 100 g. After selecting the closer description, use its household measure or a gram estimate for the amount actually eaten.
A cup, piece, slice, sandwich, fillet, or fluid ounce can have different gram weights across records. A matching label is not enough: check the listed grams. If accuracy matters more than convenience, weighing the food or using a current package label can be more specific than a generic survey-food measure.
Record A measures
- 1 cup, cooked, diced135 g
- 1 small leg120 g
- 1 medium leg140 g
- 1 large leg185 g
- 1 leg, NS as to size140 g
- 1 oz, cooked28 g
- 1 leg quarter (yield after cooking, bone removed)140 g
- Quantity not specified140 g
Record B measures
- 1 cup, cooked, diced165 g
- 1 small leg155 g
- 1 medium leg185 g
- 1 large leg240 g
- 1 leg, NS as to size185 g
- 1 oz, cooked28 g
- 1 leg quarter (yield after cooking, bone removed)185 g
- Quantity not specified185 g
USDA source formulation evidence
The listed inputs provide another way to audit the match.
FNDDS includes input-food rows behind each standardized survey-food record. Record A’s leading listed inputs include Chicken, broilers or fryers, thigh, meat and skin, cooked, roasted, Chicken, broilers or fryers, drumstick, meat and skin, cooked, roasted, Salt, table. Record B’s include Chicken, broilers or fryers, thigh, meat only, cooked, roasted, Chicken, broilers or fryers, dark meat, drumstick, meat only, cooked, roasted, Sauce, barbecue, Vegetable oil, NFS. Ingredient-code overlap is 14%, and normalized listed-input-weight variation is 99%.
Record A · 3 input rows
Chicken leg, drumstick and thigh, baked or broiled, skin
- Chicken, broilers or fryers, thigh, meat and skin, cooked, roastedIngredient code 509459.6% of listed input weight
- Chicken, broilers or fryers, drumstick, meat and skin, cooked, roastedIngredient code 506939.8% of listed input weight
- Salt, tableIngredient code 20470.6% of listed input weight
Record B · 5 input rows
Chicken leg, drumstick and thigh, grilled with sauce, skin
- Chicken, broilers or fryers, thigh, meat only, cooked, roastedIngredient code 509847.6% of listed input weight
- Chicken, broilers or fryers, dark meat, drumstick, meat only, cooked, roastedIngredient code 507331.7% of listed input weight
- Sauce, barbecueIngredient code 615017.9% of listed input weight
- Vegetable oil, NFSIngredient code 821010002% of listed input weight
- Salt, tableIngredient code 20470.8% of listed input weight
1 shared coded input
The largest shared entries include Salt, table. Shared codes can still carry different listed weights.
2 A-only and 4 B-only coded inputs
A-only entries include Chicken, broilers or fryers, thigh, meat and skin, cooked, roasted, Chicken, broilers or fryers, drumstick, meat and skin, cooked, roasted. B-only entries include Chicken, broilers or fryers, thigh, meat only, cooked, roasted, Chicken, broilers or fryers, dark meat, drumstick, meat only, cooked, roasted, Sauce, barbecue, Vegetable oil, NFS.
Important: these weights belong to USDA’s source formulation. Their percentages are shares of the listed input weight, not a reconstructed plate, final cooked yield, visitor serving, ingredient declaration, or estimate of what is visible in a photo.
Choosing the closer record
Match context first; scale second.
- 01
Read both names literally
Compare cooking method, coating, edible skin or peel, sauce, additions, venue, source form, and food subtype. For this pair, the full A and B descriptions above are the evidence—not shortened search labels.
- 02
Use listed inputs as a check
If the name still leaves ambiguity, compare the leading and unique source inputs. They can reveal that two near names refer to meaningfully different standardized formulations, but they do not reconstruct your dish.
- 03
Choose an amount for that record
After choosing A or B, use its own named measure and gram weight. Do not transfer a cup, slice, or “typical amount” from the other record as if the measures were interchangeable.
- 04
Account for missing details
Brand, current restaurant recipe, cooking oil, drained weight, toppings, substitutions, and unfinished portions may not be captured. A label or weighed recipe can supersede a generic reference when it better matches the actual food.
Limits and responsible interpretation
This is a comparison of records, not a causal study.
The two records come from 2021–2023 FoodData Central Survey Foods data. The nutrient table faithfully compares their published values on the same weight basis. It does not measure two plates prepared at the same time, isolate one ingredient, or estimate the uncertainty around either value.
Several details can change together. Moisture affects concentration per 100 grams. Coating or sauce can add carbohydrate and sodium. Edible skin or fat changes the portion represented. Restaurant, school, frozen, canned, fresh, home-recipe, and ready-to-heat records may use distinct standardized formulations. The source descriptions and input lists help show those differences, but they cannot assign cause.
A higher or lower number is not an overall verdict. Protein, fiber, sodium, energy, fat, micronutrients, preferences, allergies, budget, portion, and an individual’s goals answer different questions. Feast therefore reports directions and magnitudes without applying a universal “healthier” label.
This page is educational and does not diagnose a condition, prescribe a target, or replace advice from a qualified professional. For an allergy, medically directed diet, or strict ingredient limit, use verified ingredient information and guidance appropriate to that situation.
How this page qualified
A page is published only when the pair clears materiality and diversity gates.
Both records must occupy the same USDA survey-food topic and share a close food identity after a controlled vocabulary separates preparation, edible-part, source, claim, crust, and sauce wording. Exact contrast-neutral identities receive priority. Close ingredient or form substitutions can qualify when name overlap remains high and the numerical evidence is material.
For primary nutrients, Feast requires both an absolute and relative difference: at least 20 kcal and 12% for energy; 2 g and 18% for protein or fat; 5 g and 15% for carbohydrate; 1 g and 20% for fiber; 4 g and 20% for sugars; or 100 mg and 20% for sodium. A focused one-nutrient pair also needs a material representative-amount or formulation distinction. Rounding-only pairs are not published.
Unordered FDC IDs define a canonical pair, so reversing A and B cannot create another page. Each source record can appear twice at most, each USDA topic contributes no more than 40 pages, and closely repeated identity families are capped. Those rules produced a selective comparison library rather than every mathematical combination in the corpus.
Read the complete nutrition-page methodology for import, nutrient mapping, portion scaling, Daily Value, and uncertainty rules.