USDA ingredient referenceUpdated August 22, 2026

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

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Roasted chicken thigh, 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 thigh, 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 5094 and the source description “Chicken, broilers or fryers, thigh, 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

58.5%–94.6%

The middle half of linked records spans 36.1 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 5094 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 5094 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 5094 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 5094 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 5094 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%	58.5%–94.6%	46.7%–99.4%

What the spread can tell you

In this collection, “Chicken, broilers or fryers, thigh, meat and skin, cooked, roasted” ranges from 46.7% 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, thigh, 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 5094, 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	214 kcal	228–243 kcal	237 kcal	277 kcal	14
Proteinper 100 g of the complete food	18.2 g	19–22.6 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	12.3 g	14–16.3 g	14.8 g	19 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	332 mg	366–455 mg	414 mg	578 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 5094

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 leg, drumstick and thigh, baked or broiled, skin eaten	Chicken, whole pieces	3 input rows	60 g	59.6%	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	53 g	52.6%	226 kcal	21 g	428 mg	FDC 2705998 ↗
Chicken leg, drumstick and thigh, fried, coated, skin / coating eaten	Chicken, whole pieces	5 input rows	47 g	46.7%	260 kcal	19 g	353 mg	FDC 2705996 ↗
Chicken leg, drumstick and thigh, grilled with sauce, skin eaten	Chicken, whole pieces	5 input rows	48 g	47.6%	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	59 g	58.5%	228 kcal	22.6 g	414 mg	FDC 2705990 ↗
Chicken leg, drumstick and thigh, sauteed, skin eaten	Chicken, whole pieces	4 input rows	59 g	58.5%	228 kcal	22.6 g	414 mg	FDC 2705994 ↗
Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant	Chicken, whole pieces	3 input rows	98 g	97%	243 kcal	22.6 g	482 mg	FDC 2706033 ↗
Chicken thigh, baked, broiled, or roasted, skin eaten, from raw	Chicken, whole pieces	2 input rows	100 g	99.4%	231 kcal	23.1 g	332 mg	FDC 2706029 ↗
Chicken thigh, baked, coated, skin / coating eaten	Chicken, whole pieces	4 input rows	88 g	87.3%	240 kcal	21 g	420 mg	FDC 2706054 ↗
Chicken thigh, fried, coated, skin / coating eaten, from pre-cooked	Chicken, whole pieces	4 input rows	74 g	73.3%	277 kcal	18.2 g	464 mg	FDC 2706048 ↗
Chicken thigh, fried, coated, skin / coating eaten, from raw	Chicken, whole pieces	4 input rows	78 g	77.5%	273 kcal	19 g	346 mg	FDC 2706045 ↗
Chicken thigh, grilled with sauce, skin eaten	Chicken, whole pieces	4 input rows	80 g	79.4%	233 kcal	18.6 g	571 mg	FDC 2706041 ↗
Chicken thigh, grilled without sauce, skin eaten	Chicken, whole pieces	3 input rows	98 g	97.2%	243 kcal	22.6 g	406 mg	FDC 2706039 ↗
Chicken thigh, sauteed, skin eaten	Chicken, whole pieces	3 input rows	98 g	97.2%	243 kcal	22.6 g	406 mg	FDC 2706043 ↗

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, thigh, meat and skin, cooked, roasted (USDA input 5094). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

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

Chicken leg, drumstick and thigh, grilled with sauce, skin eaten reports 7.3 g versus 0 g for Chicken leg, drumstick and thigh, baked or broiled, skin eaten: a 7.3 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Chicken thigh, fried, coated, skin / coating eaten, from raw is denser; Chicken leg, drumstick and thigh, fried, coated, skin / coating eaten is higher in its source amount

Chicken thigh, fried, coated, skin / coating eaten, from raw reports 273 kcal per 100 g and 300 kcal in USDA source amount (110 g). Chicken leg, drumstick and thigh, fried, coated, skin / coating eaten reports a lower 260 kcal per 100 g but a higher 507 kcal in USDA source amount (195 g).

Record identity is part of the estimate

Distinguish “Chicken thigh, fried, coated, skin / coating eaten, from raw” from “Chicken thigh, baked, broiled, or roasted, skin eaten, from raw”

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, thigh, meat and skin, cooked, roasted (USDA input 5094), 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 leg drumstick and thigh

Chicken leg, drumstick and thigh, baked or broiled, skin eaten and Chicken leg, drumstick and thigh, baked, coated, skin / coating eaten 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 thigh baked or broiled skin

Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant is explicitly linked in this guide, which separates direct name matches from contextual variants.

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

Chicken thigh, 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 leg, drumstick and thigh, baked or broiled, skin not eaten vs Chicken leg, drumstick and thigh, grilled with sauce, skin eaten

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

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

Chicken thigh, fried, coated, skin / coating eaten, from raw and Chicken leg, drumstick and thigh, baked or broiled, skin eaten 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 Chicken, broilers or fryers, drumstick, meat and skin, cooked, roasted

USDA input 5069 appears in 6 of 9 context records; its summed listed input weight spans 31–40 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 Vegetable oil, NFS

USDA input 82101000 appears in 7 of 9 context records; its summed listed input weight spans 2–7 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 5094; 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.