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Chicken Leg Baked Low Oil Calories
Protein source, low fat, oven baked
CALORIES
GI
POTASSIUM
FIBER
Chicken Leg Baked Low Oil Nutrition Facts
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
22.5g
· 58%
Fat
7.2g
· 42%
Fiber
0g
Chicken Leg Baked Low Oil Vitamins & Minerals
Vitamins
B3
5.2mg · 33% DV
B6
0.45mg · 26% DV
B5
1.1mg · 22% DV
Biotin
4.5µg · 15% DV
Minerals
Selenium
16µg · 29% DV
Phosphorus
185mg · 26% DV
Zinc
2mg · 18% DV
Potassium ⭐
240mg · 7% DV
Chicken Leg Baked Low Oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Chicken Leg Baked Low Oil Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Chicken Leg Baked Low Oil Contain Allergens?
No known major allergens
Which Diets Is Chicken Leg Baked Low Oil Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Chicken Leg Baked Low Oil Fat Profile
SATURATED
2.1g
MONOUNSATURATED
2.6g
POLYUNSATURATED
1g
Omega 6:3 ratio 8.1:1
Above the ideal 4:1 (8.1:1).
Foods Similar to Chicken Leg Baked Low Oil
Chicken Leg Baked Low Oil — Frequently Asked Questions
Why does baked low-oil chicken leg sometimes turn out dry?
The usual reason is overcooking. Chicken leg is more forgiving than breast, but it can still lose moisture if left in the oven too long; marinating and resting it help.
Does marinating chicken leg before baking really make a difference?
Yes, marinades with yogurt, lemon, garlic, or spices can improve flavor and make the meat seem more tender. Very acidic marinades left on too long can soften the texture too much.
What foods pair well with baked low-oil chicken leg?
It goes well with roasted vegetables, salads, yogurt-based sides, and whole grains. After training, it can also work well with carb sources like rice or potatoes for a more balanced meal.
Is chicken leg or chicken breast more filling?
That depends on the person, but chicken leg often feels more satisfying because it is juicier and more flavorful. Chicken breast is leaner in taste, while leg meat tends to feel richer.
Does baking reduce the protein in chicken leg?
Cooking does not destroy the protein in a meaningful way, though water loss can make nutrients appear more concentrated per 100 grams. The bigger change usually comes from added oil, breading, or sauces.
Is baked low-oil chicken leg better before or after a workout?
It is often a practical post-workout protein option. Before exercise, very large portions or heavy sauces may feel too rich for some people, so a simpler serving is usually easier to tolerate.
How long does cooked chicken leg keep in the fridge?
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. Leaving it at room temperature for long periods increases food safety risk.
Can baked chicken leg be frozen?
Yes, cooked chicken leg freezes well when portioned and sealed properly. For best quality and safety, thaw it once and reheat it rather than repeatedly freezing and thawing.
Does pink color near the bone always mean the chicken is undercooked?
No, meat near the bone can sometimes stay slightly pink even when fully cooked. A safe internal temperature and clear juices are better indicators than color alone.
Who should be more careful with baked chicken leg?
People limiting sodium should watch packaged seasonings and sauces, which can add a lot more salt than expected. Anyone with a higher food safety risk should also be extra careful with thorough cooking, storage, and avoiding cross-contamination.
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Nutrition data compiled from USDA FoodData Central and scientific sources.