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Portions and preparation · USDA nutrition

Chicken thigh, baked calories per cup, cooked, diced: 240–324 across all 4 named USDA examples

Across all 4 named USDA examples, a cup, cooked, diced contains 240–324 calories. Each included example lists 135 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 1 medium thigh · 80 g

185calories

Chicken thigh, baked, broiled, or roasted, skin eaten, from raw

Protein
18.5 g
Carbs
0 g
Fat
11.7 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2706029 Full nutrition profile →

Compare all 4 food records, nutrition tables and USDA sources

The 4 exact records in this guide report 125–264 calories in the records' own listed source servings and 178–240 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Chicken thigh, baked, begin by separating “Chicken thigh, baked, broiled, or roasted, skin eaten, from raw” from “Chicken thigh, baked, coated, skin / coating not eaten.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 4 linked records.

Equal-weight view

How chicken thigh, baked records compare at 100 grams

All 4 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Chicken thigh, baked, broiled, or roasted, skin not eaten, from raw 178 kcal
    178 kcal
  2. Chicken thigh, baked, coated, skin / coating not eaten 192 kcal
    192 kcal
  3. Chicken thigh, baked, broiled, or roasted, skin eaten, from raw 231 kcal
    231 kcal
  4. Chicken thigh, baked, coated, skin / coating eaten 240 kcal
    240 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 4 named USDA records in view: 4 direct matches. All sit within “Chicken, whole pieces.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first two description segments” placed these 4 records together under the exact grouping key “chicken thigh baked.” That rule determines membership before any nutrition result is read.

For Chicken thigh, baked, this page can compare 4 named records from FDC 2706029 through FDC 2706055. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

70–110 g before composition

The largest source amount is 1.6× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

62 kcal separates the fixed-weight endpoints

The lower endpoint is “skin not eaten”; the higher is “skin / coating eaten.” This isolates density, not ingredient causation.

Discriminator

88 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “skin eaten” (332 mg) and “skin / coating eaten” (420 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every chicken thigh, baked.

Important: “Lower” begins with Chicken thigh, baked, broiled, or roasted, skin not eaten, from raw; “higher” ends with Chicken thigh, baked, coated, skin / coating eaten, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every chicken thigh, baked meal.

Full comparison

Compare every selected FNDDS record

For Chicken thigh, baked, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Chicken thigh, baked nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Chicken thigh, baked, broiled, or roasted, skin eaten, from raw Direct name match 80 gUSDA reference amount 185 kcal 231 18.5 g 0 g 266 mg FDC 2706029 ↗
Chicken thigh, baked, broiled, or roasted, skin not eaten, from raw Direct name match 70 gUSDA reference amount 125 kcal 178 17.2 g 0 g 235 mg FDC 2706030 ↗
Chicken thigh, baked, coated, skin / coating eaten Direct name match 110 gUSDA reference amount 264 kcal 240 23.1 g 0.2 g 462 mg FDC 2706054 ↗
Chicken thigh, baked, coated, skin / coating not eaten Direct name match 70 gUSDA reference amount 134 kcal 192 16.9 g 0 g 287 mg FDC 2706055 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 70 to 110 grams—a 40-gram gap before composition enters the comparison. Their own source servings run from 125 calories for “skin not eaten” to 264 for “skin / coating eaten.” At a fixed 100 grams, “skin not eaten” is 178 calories and “skin / coating eaten” is 240—a fixed-weight separation of 62 calories. For Chicken thigh, baked, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “baked, broiled, or roasted, skin eaten, from raw”, “baked, broiled, or roasted, skin not eaten, from raw”, “baked, coated, skin / coating eaten”, and “baked, coated, skin / coating not eaten”. Across the source formulations, the shared backbone includes salt, table; differentiating rows include chicken, broilers or fryers, thigh, meat and skin, cooked, roasted, chicken, broilers or fryers, thigh, meat only, cooked, roasted, vegetable oil, nfs, and breading or batter as ingredient in food. On this Chicken thigh, baked page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Chicken thigh, baked” cannot resolve the differences between Chicken thigh, baked, broiled, or roasted, skin eaten, from raw and Chicken thigh, baked, coated, skin / coating not eaten. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 70–110 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “baked, broiled, or roasted, skin eaten, from raw”, “baked, broiled, or roasted, skin not eaten, from raw”, “baked, coated, skin / coating eaten”, and “baked, coated, skin / coating not eaten”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include salt, table; rows that vary across the set include chicken, broilers or fryers, thigh, meat and skin, cooked, roasted, chicken, broilers or fryers, thigh, meat only, cooked, roasted, and vegetable oil, nfs. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Chicken thigh, baked, broiled, or roasted, skin eaten, from raw” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Chicken thigh, baked unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that chicken thigh, baked is the right meal family. Then resolve the phrases that actually separate this set—“baked, broiled, or roasted, skin eaten, from raw”, “baked, broiled, or roasted, skin not eaten, from raw”, “baked, coated, skin / coating eaten”, and “baked, coated, skin / coating not eaten”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Chicken thigh, baked source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 4 exact records behind Chicken thigh, baked source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Chicken thigh, baked, coated, skin / coating eaten is higher in carbohydrate per 100 g

Chicken thigh, baked, coated, skin / coating eaten reports 4 g versus 0 g for Chicken thigh, baked, broiled, or roasted, skin eaten, from raw: a 4 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Chicken thigh, baked, broiled, or roasted, skin eaten, from raw is denser; Chicken thigh, baked, coated, skin / coating eaten is higher in its source amount

Chicken thigh, baked, broiled, or roasted, skin eaten, from raw reports 23.1 g per 100 g and 18.5 g in USDA source amount (80 g). Chicken thigh, baked, coated, skin / coating eaten reports a lower 21 g per 100 g but a higher 23.1 g in USDA source amount (110 g).

Record identity is part of the estimate

Distinguish “Chicken thigh, baked, broiled, or roasted, skin eaten, from raw” from “Chicken thigh, baked, coated, skin / coating not eaten”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Chicken thigh, baked source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Test a nearby record choice Chicken thigh, baked, broiled, or roasted, skin eaten, from raw vs Chicken thigh, fried, coated, skin / coating eaten, from fast food

Chicken thigh, baked, broiled, or roasted, skin eaten, from raw is held as one side of the comparison. The explicit record-description contrast is Preparation wording: raw; baked, roasted, or broiled versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Chicken thigh, baked, broiled, or roasted, skin eaten, from raw vs Chicken thigh, fried, coated, skin / coating eaten, from restaurant

Chicken thigh, baked, broiled, or roasted, skin eaten, from raw is held as one side of the comparison. The explicit record-description contrast is Preparation wording: raw; baked, roasted, or broiled versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Chicken, broilers or fryers, thigh, meat and skin, cooked, roasted

USDA input 5094 appears in 2 of 4 context records; its summed listed input weight spans 88–100 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Chicken, broilers or fryers, thigh, meat only, cooked, roasted

USDA input 5098 appears in 2 of 4 context records; its summed listed input weight spans 98–100 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 4 context records in this source topic Chicken, whole pieces

Chicken thigh, baked, broiled, or roasted, skin eaten, from raw and Chicken thigh, baked, broiled, or roasted, skin not eaten, from raw belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Inspect an exact record Chicken thigh, baked, broiled, or roasted, skin eaten, from raw

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2706029 citation for this exact record—not a name-level average.

Follow this evidence path Check another exact record Chicken thigh, baked, broiled, or roasted, skin not eaten, from raw

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2706030 citation for this exact record—not a name-level average.

Follow this evidence path