Energy
middle half218 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, drumstick and thigh, rotisserie, skin eaten calories: 305 per 1 leg (140 g)
This exact USDA record reports 305 calories for 1 leg (140 g). That answer belongs to this description and weight; it is not a universal value for every meal that shares the name.
Quick facts
1 leg · 140 g
- Calories
- 305 kcal
- Protein
- 33.3 g
- Carbohydrate
- 0.2 g
- Total fat
- 19 g
- Fiber
- 0 g
- Sodium
- 501 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 1 leg · 140 g
305calories
Chicken leg, drumstick and thigh, rotisserie, skin eaten
- Protein
- 33.3 g
- Carbs
- 0.2 g
- Fat
- 19 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 305 calories for 1 leg at 140 grams. On a fixed-weight basis, the same record contains 218 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 33.3 g protein, 0 g fiber, and 501 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is chicken, broiler, rotisserie, bbq, thigh, meat and skin, representing 60% of the record’s listed input weight. The record contains 2 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 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 62–305 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 2705986: “Chicken leg, drumstick and thigh, rotisserie, skin 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 2705986, each row multiplies the published per-100-gram values by its stated weight. “1 oz, cooked” through “1 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 | 62 kcal | 6.8 g | 0 g | 102 mg |
| 1 cup, cooked, dicedUSDA-listed household measure | 135 g | 294 kcal | 32.1 g | 0 g | 483 mg |
| 1 legUSDA-listed household measure | 140 g | 305 kcal | 33.3 g | 0 g | 501 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 2705986’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
middle half23.8 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 half358 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 2705986’s 140 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Potassium; the larger tradeoff-side percentage is Saturated fat. 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
Potassium371 mg
≈ 8% DV. This does not cross the FDA’s 20% ‘high’ guide.
Iron1 mg
≈ 8% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Saturated fat4.9 g
≈ 25% DV. This crosses the FDA’s 20% ‘high’ guide.
Sodium501 mg
≈ 22% DV. This crosses the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Chicken leg, drumstick and thigh, rotisserie, skin eaten,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2705987 alternative, and its source-formulation identity.
- 01
Listed portion span: 1 oz, cooked to 1 leg
USDA assigns those measures 28.4 g and 140 g. At this record’s fixed composition, scaled energy moves from 62 kcal to 305 kcal.
- 02
Record choice: compare with FDC 2705987
At an equal 100 g, this record has 4.5 g more total fat than “Chicken leg, drumstick and thigh, rotisserie, skin not eaten.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Formulation anchor: Chicken, broiler, rotisserie, BBQ, thigh, meat and skin
The source formulation has 2 input rows; Chicken, broiler, rotisserie, BBQ, thigh, meat and skin supplies 60% 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
Keep this record when “drumstick and thigh; rotisserie; skin eaten” fits. Inspect FDC 2705987 when “drumstick and thigh; rotisserie; skin not eaten” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Chicken leg, drumstick and thigh, rotisserie, skin eaten
- Exact source wording
- “Chicken leg, drumstick and thigh, rotisserie, skin eaten”
- Source identity
- USDA FDC 2705986 · FNDDS 24132240
- Named qualifiers
- drumstick and thigh · rotisserie · skin eaten
- Source inputs unique in this pair
- Chicken, broiler, rotisserie, BBQ, drumstick, meat and skin · Chicken, broiler, rotisserie, BBQ, thigh, meat and skin
Inspect this alternative when its fields fit better
Chicken leg, drumstick and thigh, rotisserie, skin not eaten
- Exact source wording
- “Chicken leg, drumstick and thigh, rotisserie, skin not eaten”
- Source identity
- USDA FDC 2705987 · FNDDS 24132241
- Named qualifiers
- drumstick and thigh · rotisserie · skin not eaten
- Source inputs unique in this pair
- Chicken, broiler, rotisserie, BBQ, drumstick, meat only · Chicken, broiler, rotisserie, BBQ, thigh, meat only
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”, “rotisserie”, and “skin 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, rotisserie, skin eaten | 140 g305 kcal | 218 kcal | 23.8 g | 13.6 g | 0 g | 358 mg |
| Chicken leg, drumstick and thigh, rotisserie, skin not eaten | 120 g222 kcal | 185 kcal | 25.5 g | 9.2 g | 0 g | 362 mg |
| Chicken leg, drumstick and thigh, stewed, skin eaten | 155 g327 kcal | 211 kcal | 22.4 g | 13.4 g | 0 g | 396 mg |
| Chicken leg, drumstick and thigh, sauteed, skin eaten | 140 g319 kcal | 228 kcal | 22.6 g | 14.5 g | 0 g | 414 mg |
| Chicken thigh, rotisserie, skin eaten | 80 g181 kcal | 226 kcal | 22.5 g | 15.1 g | 0 g | 335 mg |
| Chicken leg, drumstick and thigh, sauteed, skin not eaten | 120 g220 kcal | 183 kcal | 23.9 g | 9 g | 0 g | 419 mg |
| Chicken drumstick, rotisserie, skin eaten | 60 g124 kcal | 206 kcal | 25.6 g | 11.5 g | 0 g | 392 mg |
How to compare FDC 2705986: its source amount is 140 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 2705986, the 4 displayed measures scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 cup, cooked, diced
294 kcal
135 g
1 leg
305 kcal
140 g
1 oz, cooked
62 kcal
28 g
1 leg quarter (yield after cooking, bone removed)
305 kcal
140 g
At a glance
Nutrient signals in the source amount
For FDC 2705986, Cholesterol is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Cholesterol
190.4 mg≈ 64% Daily ValueSaturated fat
4.9 g≈ 25% Daily ValueThe percentages above apply to FDC 2705986’s 140 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2705986 has no protein percentage here: Feast reports 33.3 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 2705986 at 140 g—not a measured or recommended plate.
- The representative USDA portion contains 501 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 140 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 305 kcal 218 kcal | Not established Not established |
| Protein | 33.3 g 23.8 g | Not shown Not shown |
| Carbohydrate | 0.2 g 0.1 g | 0% 0% |
| Total fat | 19 g 13.6 g | 24% 17% |
| Dietary fiber | 0 g 0 g | 0% 0% |
| Sugars | 0.2 g 0.1 g | Not established Not established |
| Sodium | 501.2 mg 358 mg | 22% 16% |
| Saturated fat | 4.9 g 3.5 g | 25% 18% |
| Monounsaturated Fat | 8.1 g 5.8 g | Not established Not established |
| Polyunsaturated Fat | 2.6 g 1.8 g | Not established Not established |
| Cholesterol | 190.4 mg 136 mg | 63% 45% |
| Potassium | 371 mg 265 mg | 8% 6% |
| Calcium | 25.2 mg 18 mg | 2% 1% |
| Iron | 1.4 mg 1 mg | 8% 5% |
| Magnesium | 30.8 mg 22 mg | 7% 5% |
| Vitamin C | 0 mg 0 mg | 0% 0% |
| Vitamin D | 0 µg 0 µg | 0% 0% |
| Vitamin A | 26.6 µg 19 µg | 3% 2% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 86 g 61.4 g | Not established Not established |
For FDC 2705986, approximate percentages divide the displayed 140 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 2705986 to 2 source inputs totaling 100 g in its standardized formulation. Publishing that exact provenance makes “Chicken leg, drumstick and thigh, rotisserie, skin eaten” inspectable beside similarly named records.
How to read this
2 listed components
The largest listed inputs by source weight are Chicken, broiler, rotisserie, BBQ, thigh, meat and skin, Chicken, broiler, rotisserie, BBQ, drumstick, meat and skin. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
100 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Chicken, broiler, rotisserie, BBQ, drumstick, meat and skinUSDA ingredient 5359 · encyclopedia page available | 40 GM | 40 g | 40% |
| 2 | Chicken, broiler, rotisserie, BBQ, thigh, meat and skinUSDA ingredient 5361 · encyclopedia page available | 60 GM | 60 g | 60% |
Exact-record context
What makes this USDA record distinct?
For FDC 2705986, 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, rotisserie, skin eaten
- USDA category
- Chicken, whole pieces
- FDC ID
- 2705986
- FNDDS code
- 24132240
Closest inspectable record
Chicken leg, drumstick and thigh, rotisserie, skin not eaten
- USDA category
- Chicken, whole pieces
- FDC ID
- 2705987
- FNDDS code
- 24132241
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 218 kcal | 185 kcal | +33 kcal |
| Protein | 23.8 g | 25.5 g | −1.7 g |
| Carbohydrate | 0.1 g | 0 g | +0.1 g |
| Total fat | 13.6 g | 9.2 g | +4.5 g |
| Dietary fiber | 0 g | 0 g | Same listed value |
| Sodium | 358 mg | 362 mg | −4 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 33 more calories and 4.5 g more total fat than “Chicken leg, drumstick and thigh, rotisserie, skin not eaten.”
Only this record lists Chicken, broiler, rotisserie, BBQ, drumstick, meat and skin; Chicken, broiler, rotisserie, BBQ, thigh, meat and skin. Only the comparison record lists Chicken, broiler, rotisserie, BBQ, drumstick, meat only; Chicken, broiler, rotisserie, BBQ, thigh, meat only. Those formulation rows identify different source records; they do not prove which input caused a nutrient difference.
2 of the six displayed differences clear the documented materiality screen. It is a reading aid, not a health rating.
Formulation evidence
The listed formulations differ
The formulation rows differ, but the source data do not isolate which component caused any nutrient difference. Input weights describe the standardized formulation—not final plated proportions.
Listed only in this record: Chicken, broiler, rotisserie, BBQ, drumstick, meat and skin; Chicken, broiler, rotisserie, BBQ, thigh, meat and skin.
Listed only in the comparison: Chicken, broiler, rotisserie, BBQ, drumstick, meat only; Chicken, broiler, rotisserie, BBQ, thigh, meat only.
Portion evidence
The listed portion sets differ
This record’s reference amount is 140 g; a familiar listed measure is 1 leg (140 g).
The comparison record’s reference amount is 120 g; a familiar listed measure is 1 leg (120 g).
Use the 100-gram row to compare FDC 2705986 with FDC 2705987 at equal mass; use their 140 g and 120 g source amounts only for portion matching.
Evidence boundary: FDC 2705986 versus FDC 2705987 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 →
From record to familiar meal
Guides that use this exact USDA record
These 1 guide place “Chicken leg, drumstick and thigh, rotisserie, skin eaten” beside explicitly linked source records; use them to compare preparations without turning FDC 2705986 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, rotisserie, skin 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 2705986 comes from FoodData Central Survey Foods (FNDDS). Its 218 kcal per 100 g becomes 305 kcal at 140 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 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: 2705986
FNDDS food code: 24132240
The scaling for FDC 2705986 can be exact while the match to “Chicken leg, drumstick and thigh, rotisserie, skin eaten” is wrong. That is why this profile keeps its 140 g weight, 2-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.