USDA ingredient referenceUpdated August 22, 2026

Roasted chicken drumstick, meat and skin in 14 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Roasted chicken drumstick, meat and skin” appears as a formulation input in 14 finished-food records. Their calories and nutrients describe those complete foods, not the input label by itself. Use the catalog to choose the closest finished food and open its exact FoodData Central citation.

Browse all 14 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Roasted chicken drumstick, meat and skin in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.

What the code means

One exact source label across 14 complete records.

Every occurrence collected here uses ingredient code 5069 and the source description “Chicken, broilers or fryers, drumstick, meat and skin, cooked, roasted.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.

The strongest concentrations of linked records are currently Chicken, whole pieces (14). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.

Collection-level interpretation

Grounded ways to understand this source label

These summaries describe the linked FNDDS records in this exact corpus. They do not estimate consumer frequency, market share, or the composition of a meal.

Typical listed-weight range

38.7%–94.6%

The middle half of linked records spans 55.9 percentage points from the 25th to the 75th percentile. This is more resistant to a single extreme record than the full minimum-to-maximum range.

Largest linked category

Chicken, whole pieces

14 of 14 linked records (100%) sit in this USDA category. The remainder span 0 other categories.

Most populated share band

60% to 100%

8 records (57%) fall in this band after repeated rows for code 5069 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 5069 in 14 linked records (100%). Co-occurrence describes database structure, not a required recipe.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 5069 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.

USDA survey-food categories

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 5069 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 5069 have been combined.

Under 1%0 records
0 of 14
1% to under 5%0 records
0 of 14
5% to under 15%0 records
0 of 14
15% to under 30%0 records
0 of 14
30% to under 60%6 records
6 of 14
60% to 100%8 records
8 of 14

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
Chicken, whole pieces	14	75.4%	38.7%–94.6%	30.8%–99.4%

What the spread can tell you

In this collection, “Chicken, broilers or fryers, drumstick, meat and skin, cooked, roasted” ranges from 30.8% to 99.4% of listed source-input weight, with a median of 75.4%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Chicken, broilers or fryers, drumstick, meat and skin, cooked, roasted.”

No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.

The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.

Compare complete food records

Nutrient span across the linked foods

Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 5069, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	190 kcal	204–228 kcal	217 kcal	260 kcal	14
Proteinper 100 g of the complete food	18.3 g	19–22.7 g	21.8 g	23.2 g	14
Carbohydrateper 100 g of the complete food	0 g	0–6 g	2 g	7.3 g	14
Total fatper 100 g of the complete food	10.1 g	11.8–14.5 g	12.6 g	17.2 g	14
Dietary fiberper 100 g of the complete food	0 g	0–0.2 g	0.1 g	0.3 g	14
Sodiumper 100 g of the complete food	341 mg	376–469 mg	427 mg	588 mg	14

The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.

Complete linked catalog

All 14 Feast-indexed food records that list code 5069

This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

14 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Chicken drumstick, baked or broiled, skin eaten, from fast food / restaurant	Chicken, whole pieces	3 input rows	98 g	97%	203 kcal	22.7 g	503 mg	FDC 2706006 ↗
Chicken drumstick, baked, broiled, or roasted, skin eaten, from raw	Chicken, whole pieces	2 input rows	100 g	99.4%	190 kcal	23.2 g	353 mg	FDC 2706002 ↗
Chicken drumstick, baked, coated, skin / coating eaten	Chicken, whole pieces	4 input rows	88 g	87.3%	205 kcal	21 g	439 mg	FDC 2706025 ↗
Chicken drumstick, fried, coated, skin / coating eaten, from pre-cooked	Chicken, whole pieces	4 input rows	74 g	73.3%	247 kcal	18.3 g	479 mg	FDC 2706021 ↗
Chicken drumstick, fried, coated, skin / coating eaten, from raw	Chicken, whole pieces	4 input rows	78 g	77.5%	241 kcal	19.1 g	363 mg	FDC 2706018 ↗
Chicken drumstick, grilled with sauce, skin eaten	Chicken, whole pieces	4 input rows	80 g	79.4%	200 kcal	18.7 g	588 mg	FDC 2706012 ↗
Chicken drumstick, grilled without sauce, skin eaten	Chicken, whole pieces	3 input rows	98 g	97.2%	204 kcal	22.7 g	427 mg	FDC 2706010 ↗
Chicken drumstick, sauteed, skin eaten	Chicken, whole pieces	3 input rows	98 g	97.2%	204 kcal	22.7 g	427 mg	FDC 2706016 ↗
Chicken leg, drumstick and thigh, baked or broiled, skin eaten	Chicken, whole pieces	3 input rows	40 g	39.8%	214 kcal	23.2 g	341 mg	FDC 2705984 ↗
Chicken leg, drumstick and thigh, baked, coated, skin / coating eaten	Chicken, whole pieces	5 input rows	35 g	34.7%	226 kcal	21 g	428 mg	FDC 2705998 ↗
Chicken leg, drumstick and thigh, fried, coated, skin / coating eaten	Chicken, whole pieces	5 input rows	31 g	30.8%	260 kcal	19 g	353 mg	FDC 2705996 ↗
Chicken leg, drumstick and thigh, grilled with sauce, skin eaten	Chicken, whole pieces	5 input rows	32 g	31.7%	220 kcal	18.6 g	578 mg	FDC 2705992 ↗
Chicken leg, drumstick and thigh, grilled without sauce, skin eaten	Chicken, whole pieces	4 input rows	39 g	38.7%	228 kcal	22.6 g	414 mg	FDC 2705990 ↗
Chicken leg, drumstick and thigh, sauteed, skin eaten	Chicken, whole pieces	4 input rows	39 g	38.7%	228 kcal	22.6 g	414 mg	FDC 2705994 ↗

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 9 exact records behind Chicken, broilers or fryers, drumstick, meat and skin, cooked, roasted (USDA input 5069). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Chicken drumstick, grilled with sauce, skin eaten is higher in carbohydrate per 100 g

Chicken drumstick, grilled with sauce, skin eaten reports 7.3 g versus 0 g for Chicken drumstick, baked or broiled, skin eaten, from fast food / restaurant: a 7.3 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Chicken drumstick, baked or broiled, skin eaten, from fast food / restaurant is denser; Chicken drumstick, grilled with sauce, skin eaten is higher in its source amount

Chicken drumstick, baked or broiled, skin eaten, from fast food / restaurant reports 203 kcal per 100 g and 122 kcal in USDA source amount (60 g). Chicken drumstick, grilled with sauce, skin eaten reports a lower 200 kcal per 100 g but a higher 170 kcal in USDA source amount (85 g).

Record identity is part of the estimate

Distinguish “Chicken drumstick, fried, coated, skin / coating eaten, from raw” from “Chicken leg, drumstick and thigh, fried, coated, skin / coating 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, broilers or fryers, drumstick, meat and skin, cooked, roasted (USDA input 5069), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Chicken drumstick

Chicken drumstick, baked or broiled, skin eaten, from fast food / restaurant and Chicken drumstick, baked, broiled, or roasted, skin eaten, from raw are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Chicken drumstick, baked

Chicken drumstick, baked, broiled, or roasted, skin eaten, from raw and Chicken drumstick, baked, coated, skin / coating eaten are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Test a nearby record choice Chicken drumstick, baked or broiled, skin not eaten, from fast food / restaurant vs Chicken drumstick, fried, coated, skin / coating eaten, from raw

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

Follow this evidence path Test a nearby record choice Chicken drumstick, baked, broiled, or roasted, skin not eaten, from raw vs Chicken drumstick, fried, coated, skin / coating eaten, from raw

Chicken drumstick, fried, coated, skin / coating 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 raw; fried; it is a selection cue, not evidence of cause.

Follow this evidence path 9 context records in this source topic Chicken, whole pieces

Chicken drumstick, fried, coated, skin / coating eaten, from raw and Chicken drumstick, baked or broiled, skin eaten, from fast food / restaurant 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 A formulation detail that separates records Vegetable oil, NFS

USDA input 82101000 appears in 8 of 9 context records; its summed listed input weight spans 2–8 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 Breading or batter as ingredient in food

USDA input 99995000 appears in 4 of 9 context records; its summed listed input weight spans 10–18 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

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned 3,850-record USDA FoodData Central Survey Foods reference corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 5069; it does not merge similar-looking ingredient names or infer synonyms.

The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. The 25th percentile, median, and 75th percentile use the sorted one-share-per-food values with linear interpolation between adjacent ranks when a percentile falls between two records.

USDA’s current FNDDS documentation explains that many nutrient profiles are generated with calculation recipes designed to represent multiple variants, and that their input codes are not necessarily the exact ingredients in a retail product or an ingredient declaration. It also documents moisture and nutrient-retention adjustments. Feast therefore treats these rows as transparent source-calculation evidence—not as a reverse-engineered recipe.

The complete-food nutrient table uses each linked record’s available published per-100-gram values so the denominator remains consistent; its middle-50% ranges use the same interpolated percentile method. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.

How to apply the evidence to a meal

Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.

These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.