Protein synthesis plateaus at 1.6 g/kg/day. More adds little (Morton et al., Br J Sports Med 2018). Per 100 g chicken: 167 kcal, 18.4 g protein, 10.6 g fat. Chicken is the benchmark lean protein — most cuts sit under 5 g fat when skinless.
How should I track Chicken, wing, meat and skin, raw?
Chicken, wing, meat and skin, raw is a good source of protein. The simplest way to track Chicken, wing, meat and skin, raw accurately is to weigh it raw, before cooking. According to USDA cooking yield data, meat loses 20–30% of its weight during cooking as moisture evaporates — so 150 g raw becomes roughly 105–120 g cooked. If you log the cooked weight using raw nutrition values, you will undercount your protein and calories. A kitchen scale takes the guesswork out of it. Quick tip: cook a batch, weigh it before and after, and you will know your personal shrink ratio for next time.
