Energy
middle half183 kcalthis record per 100 g
- Corpus median
- 206 kcal
- Middle 50%
- 183–250 kcal
Based on 125 records reporting energy.
Meat & poultrymoderate variability
Chicken leg, baked, coated, skin/coating removed calories: 220 per 1 medium leg (120 g)
This exact USDA record reports 220 calories for 1 medium leg (120 g). That answer belongs to this description and weight; it is not a universal value for every meal that shares the name.
Exact USDA description: Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten
Quick facts
1 medium leg · 120 g
- Calories
- 220 kcal
- Protein
- 28.7 g
- Carbohydrate
- 0 g
- Total fat
- 10.8 g
- Fiber
- 0 g
- Sodium
- 503 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 1 medium leg · 120 g
220calories
Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten
- Protein
- 28.7 g
- Carbs
- 0 g
- Fat
- 10.8 g
— means the source has no value available.
These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.
Nutrition facts, household measures, preparation notes and USDA sources
The editorial read
The useful answer has a weight, a composition, and an identity
Portion: the cited record reports about 220 calories for 1 medium leg at 120 grams. On a fixed-weight basis, the same record contains 183 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 28.7 g protein, 0 g fiber, and 503 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is chicken, broilers or fryers, thigh, meat only, cooked, roasted, representing 58.5% of the record’s listed input weight. The record contains 4 source-input rows in all. These are provenance for a standardized calculation, not a recipe for your plate.
The source calls its underlying survey portion “Quantity not specified,” but it separately lists 1 medium leg at the identical weight. We use the familiar household label here without changing the source calculation.
The household measures attached to this record span roughly 52–284 calories across the listed portions. That is a set of scaled examples—not a confidence interval, a recommendation, or a claim about the full universe of recipes.
Calculated from the smallest and largest usable household measures listed by USDA for this exact FNDDS record; not a confidence interval.
Record-specific decision brief
What the numbers say—and what choice still belongs to you
This analysis belongs to USDA FDC 2705999: “Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten.” It separates gram-weight arithmetic, corpus context, label signals, and record selection so one number does not have to answer four different questions.
01 · Portion arithmetic
Three weights, one fixed composition
For FDC 2705999, each row multiplies the published per-100-gram values by its stated weight. “1 oz, cooked” through “1 large leg” are weight scenarios: named measures come from USDA, while percentage labels are transparent arithmetic.
| Scenario | Weight | Energy | Protein | Fiber | Sodium |
|---|---|---|---|---|---|
| 1 oz, cookedUSDA-listed household measure | 28.4 g | 52 kcal | 6.8 g | 0 g | 119 mg |
| 1 medium legUSDA-listed household measure | 120 g | 220 kcal | 28.7 g | 0 g | 503 mg |
| 1 large legUSDA-listed household measure | 155 g | 284 kcal | 37 g | 0 g | 649 mg |
02 · Fixed-weight context
Where 100 grams sits inside Chicken, whole pieces
The comparison set contains 125 exact records in the Chicken, whole pieces USDA category. Here, “middle half” describes FDC 2705999’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
middle half23.9 gthis record per 100 g
- Corpus median
- 23.1 g
- Middle 50%
- 19.4–24.4 g
Based on 125 records reporting protein.
Dietary fiber
middle half0 gthis record per 100 g
- Corpus median
- 0 g
- Middle 50%
- 0–0.2 g
Based on 125 records reporting dietary fiber.
Sodium
middle half419 mgthis record per 100 g
- Corpus median
- 414 mg
- Middle 50%
- 356–486 mg
Based on 125 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2705999’s 120 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Iron; the larger tradeoff-side percentage is Sodium. Percentages use FDA label Daily Values, whose general “high” guide begins at 20% Daily Value. This is not an overall score or a personalized target.
Strength-side signals
Iron1 mg
≈ 7% DV. This does not cross the FDA’s 20% ‘high’ guide.
Magnesium28 mg
≈ 7% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Sodium503 mg
≈ 22% DV. This crosses the FDA’s 20% ‘high’ guide.
Saturated fat2.6 g
≈ 13% DV. This does not cross the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2705995 alternative, and its source-formulation identity.
- 01
Listed portion span: 1 oz, cooked to 1 large leg
USDA assigns those measures 28.4 g and 155 g. At this record’s fixed composition, scaled energy moves from 52 kcal to 284 kcal.
- 02
Source identity: FDC 2705999 versus 2705995
The closest published neighbor currently carries the same nutrient, portion, and source-input evidence. The FDC IDs still identify separate source records, so the exact citation remains the deciding field.
- 03
Formulation anchor: Chicken, broilers or fryers, thigh, meat only, cooked, roasted
The source formulation has 4 input rows; Chicken, broilers or fryers, thigh, meat only, cooked, roasted supplies 58.5% of listed input weight. Those are standardized formulation inputs, not final plated percentages.
05 · Exact-record choice
Select by literal evidence, not the shortest name
The published nutrient, portion, and formulation evidence is identical for this pair. Preserve FDC 2705999 when this is the cited source; do not manufacture a nutritional distinction that the records do not show.
Keep this profile when these fields fit
Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten
- Exact source wording
- “Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten”
- Source identity
- USDA FDC 2705999 · FNDDS 24137311
- Named qualifiers
- drumstick and thigh · baked · coated · skin / coating not eaten
Inspect this alternative when its fields fit better
Chicken leg, drumstick and thigh, sauteed, skin not eaten
- Exact source wording
- “Chicken leg, drumstick and thigh, sauteed, skin not eaten”
- Source identity
- USDA FDC 2705995 · FNDDS 24134301
- Named qualifiers
- drumstick and thigh · sauteed · skin not eaten
Choose the closest description
Which USDA record fits your meal?
Treat the long description as data. The phrases doing the most work here are “drumstick and thigh”, “baked”, “coated”, and “skin / coating not eaten”. Match those details first; then compare the database weight with the amount you mean.
On smaller screens, focus a nutrition table and scroll horizontally to read every column.
| Exact record | Source serving | Calories / 100 g | Protein / 100 g | Fat / 100 g | Fiber / 100 g | Sodium / 100 g |
|---|---|---|---|---|---|---|
| This recordChicken leg, drumstick and thigh, baked, coated, skin / coating not eaten | 120 g220 kcal | 183 kcal | 23.9 g | 9 g | 0 g | 419 mg |
| Chicken leg, drumstick and thigh, baked, coated, skin / coating eaten | 195 g441 kcal | 226 kcal | 21 g | 13.4 g | 0.2 g | 428 mg |
| Chicken leg, drumstick and thigh, fried, coated, skin / coating not eaten | 120 g220 kcal | 183 kcal | 23.9 g | 9 g | 0 g | 343 mg |
| Chicken thigh, baked, coated, skin / coating not eaten | 70 g134 kcal | 192 kcal | 24.1 g | 9.9 g | 0 g | 410 mg |
| Chicken drumstick, baked, coated, skin / coating not eaten | 50 g85 kcal | 169 kcal | 23.6 g | 7.5 g | 0 g | 432 mg |
| Chicken drumstick, baked, coated, skin / coating eaten | 85 g174 kcal | 205 kcal | 21 g | 11 g | 0.2 g | 439 mg |
| Chicken leg, drumstick and thigh, fried, coated, skin / coating eaten | 195 g507 kcal | 260 kcal | 19 g | 17.2 g | 0.2 g | 353 mg |
How to compare FDC 2705999: its source amount is 120 g; every 100-gram column removes portion size from the record-to-record comparison. Neither denominator determines your plate’s weight or recipe.
Household measures
Compare listed portions
For FDC 2705999, the 6 displayed measures scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 cup, cooked, diced
247 kcal
135 g
1 small leg
192 kcal
105 g
1 medium leg
220 kcal
120 g
1 large leg
284 kcal
155 g
1 leg, NS as to size
220 kcal
120 g
1 oz, cooked
52 kcal
28 g
At a glance
Nutrient signals in the source amount
For FDC 2705999, Cholesterol is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Cholesterol
153.6 mg≈ 51% Daily ValueSodium
502.8 mg≈ 22% Daily ValueThe percentages above apply to FDC 2705999’s 120 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2705999 has no protein percentage here: Feast reports 28.7 g, but does not present grams divided by 50 as FDA protein %DV; applicable label rules account for protein quality and regulatory context.
Source-serving signals
What stands out in this record
These 1 calculated observation describe FDC 2705999 at 120 g—not a measured or recommended plate.
- The representative USDA portion contains 503 mg sodium, about 22% of the Daily Value used on U.S. labels.
Nutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 120 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 220 kcal 183 kcal | Not established Not established |
| Protein | 28.7 g 23.9 g | Not shown Not shown |
| Carbohydrate | 0 g 0 g | 0% 0% |
| Total fat | 10.8 g 9 g | 14% 11% |
| Dietary fiber | 0 g 0 g | 0% 0% |
| Sugars | 0 g 0 g | Not established Not established |
| Sodium | 502.8 mg 419 mg | 22% 18% |
| Saturated fat | 2.6 g 2.2 g | 13% 11% |
| Monounsaturated Fat | 4.4 g 3.7 g | Not established Not established |
| Polyunsaturated Fat | 2.7 g 2.2 g | Not established Not established |
| Cholesterol | 153.6 mg 128 mg | 51% 43% |
| Potassium | 308.4 mg 257 mg | 7% 5% |
| Calcium | 12 mg 10 mg | 1% 1% |
| Iron | 1.3 mg 1.1 mg | 7% 6% |
| Magnesium | 27.6 mg 23 mg | 7% 5% |
| Vitamin C | 0 mg 0 mg | 0% 0% |
| Vitamin D | 0.1 µg 0.1 µg | 1% 1% |
| Vitamin A | 8.4 µg 7 µg | 1% 1% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 79.6 g 66.3 g | Not established Not established |
For FDC 2705999, approximate percentages divide the displayed 120 g amount by FDA label Daily Values; they are not personalized targets. “Not established” means FDA sets no Daily Value for that row. Protein %DV remains unshown because adult-label use depends on regulatory context.
Inside the source record
Source formulation behind this USDA record
USDA links FDC 2705999 to 4 source inputs totaling 100.8 g in its standardized formulation. Publishing that exact provenance makes “Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten” inspectable beside similarly named records.
How to read this
4 listed components
The largest listed inputs by source weight are Chicken, broilers or fryers, thigh, meat only, cooked, roasted, Chicken, broilers or fryers, dark meat, drumstick, meat only, cooked, roasted, Vegetable oil, NFS. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
100.8 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Chicken, broilers or fryers, dark meat, drumstick, meat only, cooked, roastedUSDA ingredient 5073 · encyclopedia page available | 39 GM | 39 g | 38.7% |
| 2 | Chicken, broilers or fryers, thigh, meat only, cooked, roastedUSDA ingredient 5098 · encyclopedia page available | 59 GM | 59 g | 58.5% |
| 3 | Salt, tableUSDA ingredient 2047 · encyclopedia page available | 0.8 GM | 0.8 g | 0.8% |
| 4 | Vegetable oil, NFSUSDA ingredient 82101000 · encyclopedia page available | 2 GM | 2 g | 2% |
USDA shorthand in this evidence
- NFS means “not further specified.” The record intentionally leaves the exact subtype, size, or preparation unresolved.
- NS as to… means “not specified as to…” the detail that follows. It preserves an unknown distinction; it does not mean the ingredient or characteristic is absent.
Exact-record context
What makes this USDA record distinct?
For FDC 2705999, the close-record rule searches the USDA “Chicken, whole pieces” category for shared description terms or source inputs. Any surviving pair is compared per 100 grams, so unlike source-serving sizes cannot manufacture the nutrient difference.
This record
Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten
- USDA category
- Chicken, whole pieces
- FDC ID
- 2705999
- FNDDS code
- 24137311
Closest inspectable record
Chicken leg, drumstick and thigh, sauteed, skin not eaten
- USDA category
- Chicken, whole pieces
- FDC ID
- 2705995
- FNDDS code
- 24134301
Source-equivalent fields
Different source identities, matching published reference fields
Across the nutrient, portion, and formulation fields published here, FDC 2705999 and FDC 2705995 match exactly. Their descriptions and source identities remain distinct provenance; matching database fields do not make every real-world version interchangeable.
Practical reading: do not infer a nutrient difference from the names alone. Choose the description that more closely matches what was reported, while treating the shared values as a standardized reference rather than a measurement of your plate.
Evidence boundary: FDC 2705999 versus FDC 2705995 is a comparison of standardized source records—not a measurement of your meal, an overall food-quality rank, or proof that one input caused a difference.
Review the full chicken, whole pieces source category → Read the calculation and selection methodology →
Deep comparisons
Controlled comparisons that include this exact record
FDC 2705999 appears in 2 pair pages that passed semantic, material-difference, source-evidence, and diversity gates. Each preserves a 100-gram denominator and both primary records.
4 material nutrient differencesChicken leg, drumstick and thigh, baked, coated… vs Chicken leg, drumstick and thigh, fried, coated…Inspect descriptions, portions, formulations, and both sources →2 material nutrient differencesChicken leg, drumstick and thigh, baked, coated… vs Chicken leg, drumstick and thigh, baked, coated…Inspect descriptions, portions, formulations, and both sources →
From record to familiar meal
Guides that use this exact USDA record
These 1 guide place “Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten” beside explicitly linked source records; use them to compare preparations without turning FDC 2705999 into a universal recipe.
Uncertainty, made actionable
What can change this estimate?
This is a standardized USDA survey-food profile, not a measurement of every preparation. Actual nutrition can change with portion size, cut and fat trim, cooking method, breading, marinade, or sauce.
For “Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten,” resolve portion size first, then move through the remaining 3 published levers. Unknowns should remain visible rather than expanding every assumption at once.
- 01
portion size
When composition is held constant, nutrient totals scale directly with grams. A 20% weight correction produces the same 20% correction to the scaled totals.
- 02
cut and fat trim
Match the named cooking-fat state when possible. Fat used, retained, or left behind is preparation information that a dish name alone cannot recover.
- 03
cooking method
Match the method named by the source—such as baked, fried, boiled, or grilled—before scaling. Preparation can change both water content and the ingredients retained in the finished food.
- 04
breading, marinade, or sauce
Check whether the exact source description already includes it. If not, keep the addition separate rather than silently folding it into the base record.
How we estimated this
The arithmetic is simple; the provenance is the point
FDC 2705999 comes from FoodData Central Survey Foods (FNDDS). Its 183 kcal per 100 g becomes 220 kcal at 120 g through nutrient per portion = nutrient per 100 g × portion grams ÷ 100; this page adds no second nutrition estimate.
About the serving label: USDA describes the underlying survey portion as “Quantity not specified.” The separately listed 1 medium leg has the same gram weight, so the familiar label can be shown without changing the calculation.
Data cycle: 2021–2023, published October 31, 2024
FoodData Central ID: 2705999
FNDDS food code: 24137311
The scaling for FDC 2705999 can be exact while the match to “Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten” is wrong. That is why this profile keeps its 120 g weight, 4-row source formulation, and selection uncertainty beside the arithmetic.
Source release October 31, 2024. Review USDA’s data-type documentation ↗ · Read Feast’s full nutrition methodology.