USDA source ingredient 5098FNDDS 2021–2023

Chicken, broilers or fryers, thigh, meat only, cooked, roasted in USDA source formulations

USDA source ingredient 5098, “Chicken, broilers or fryers, thigh, meat only, cooked, roasted,” appears in 15 distinct survey-food records in Feast’s cited FNDDS corpus. This page shows exactly where it appears and how its listed input weight varies across those standardized formulations.

It is an ingredient-centered index, not a generic nutrition-facts page. The linked foods include Chicken leg, drumstick and thigh, baked or broiled, skin not eaten; Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten; Chicken leg, drumstick and thigh, fried, coated, skin / coating not eaten; Chicken leg, drumstick and thigh, grilled with sauce, skin not eaten; Chicken leg, drumstick and thigh, grilled without sauce, skin not eaten. Open a complete profile to inspect that food’s portions, nutrients, source formulation, and direct FoodData Central citation.

What the code means

One exact source label across 15 complete records.

Every occurrence collected here uses ingredient code 5098 and the source description “Chicken, broilers or fryers, thigh, meat only, 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 (15). 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.

Why this page qualifies: 15 distinct USDA survey-food records meet the four-record evidence threshold.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 5098 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

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 5098, and differences cannot be attributed to this one input.

Whole-record nutrient	Observed minimum	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	168 kcal	191 kcal	231 kcal	15
Proteinper 100 g of the complete food	19.6 g	24 g	24.6 g	15
Carbohydrateper 100 g of the complete food	0 g	0 g	7.3 g	15
Total fatper 100 g of the complete food	7.1 g	9 g	13.5 g	15
Dietary fiberper 100 g of the complete food	0 g	0 g	0.2 g	15
Sodiumper 100 g of the complete food	334 mg	410 mg	582 mg	15

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 15 food records that list code 5098

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, the full nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

15 records shown

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 not eaten	Chicken, whole pieces	3 input rows	60 g	59.6%	168 kcal	24.4 g	345 mg	FDC 2705985 ↗
Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten	Chicken, whole pieces	4 input rows	59 g	58.5%	183 kcal	23.9 g	419 mg	FDC 2705999 ↗
Chicken leg, drumstick and thigh, fried, coated, skin / coating not eaten	Chicken, whole pieces	4 input rows	59 g	58.6%	183 kcal	23.9 g	343 mg	FDC 2705997 ↗
Chicken leg, drumstick and thigh, grilled with sauce, skin not eaten	Chicken, whole pieces	5 input rows	48 g	47.6%	183 kcal	19.6 g	582 mg	FDC 2705993 ↗
Chicken leg, drumstick and thigh, grilled without sauce, skin not eaten	Chicken, whole pieces	4 input rows	59 g	58.5%	183 kcal	23.9 g	419 mg	FDC 2705991 ↗
Chicken leg, drumstick and thigh, sauteed, skin not eaten	Chicken, whole pieces	4 input rows	59 g	58.5%	183 kcal	23.9 g	419 mg	FDC 2705995 ↗
Chicken thigh, baked or broiled, skin not eaten, from fast food / restaurant	Chicken, whole pieces	3 input rows	98 g	97%	192 kcal	24 g	486 mg	FDC 2706034 ↗
Chicken thigh, baked, broiled, or roasted, skin not eaten, from raw	Chicken, whole pieces	2 input rows	100 g	99.4%	178 kcal	24.6 g	336 mg	FDC 2706030 ↗
Chicken thigh, baked, coated, skin / coating not eaten	Chicken, whole pieces	3 input rows	98 g	97.2%	192 kcal	24.1 g	410 mg	FDC 2706055 ↗
Chicken thigh, fried, coated, prepared skinless, coating eaten, from raw	Chicken, whole pieces	4 input rows	78 g	77.4%	231 kcal	20.1 g	426 mg	FDC 2706047 ↗
Chicken thigh, fried, coated, skin / coating not eaten, from pre-cooked	Chicken, whole pieces	3 input rows	98 g	97.2%	192 kcal	24.1 g	410 mg	FDC 2706049 ↗
Chicken thigh, fried, coated, skin / coating not eaten, from raw	Chicken, whole pieces	3 input rows	98 g	97.4%	192 kcal	24.1 g	334 mg	FDC 2706046 ↗
Chicken thigh, grilled with sauce, skin not eaten	Chicken, whole pieces	4 input rows	80 g	79.4%	191 kcal	19.8 g	575 mg	FDC 2706042 ↗
Chicken thigh, grilled without sauce, skin not eaten	Chicken, whole pieces	3 input rows	98 g	97.2%	192 kcal	24.1 g	410 mg	FDC 2706040 ↗
Chicken thigh, sauteed, skin not eaten	Chicken, whole pieces	3 input rows	98 g	97.2%	192 kcal	24.1 g	410 mg	FDC 2706044 ↗

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned USDA FoodData Central Survey Foods 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 5098; 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. Percentiles use the resulting one-share-per-food values, sorted from lowest to highest.

The complete-food nutrient table uses each linked record’s published per-100-gram values so the denominator remains consistent. 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.