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Chicken drumstick, rich in protein and vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
185
KCAL / 100G
Carbs
0g
· 0%
Protein
18g
· 40%
Fat
12g
· 60%
Fiber
0g
Vitamins
B12
0.7µg · 29% DV
B3
3.5mg · 22% DV
B6
0.3mg · 18% DV
B5
0.8mg · 16% DV
Minerals
Selenium
13µg · 24% DV
Phosphorus
170mg · 24% DV
Zinc
2mg · 18% DV
Iron
1mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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.
No known major allergens
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
SATURATED
3.2g
MONOUNSATURATED
4.5g
POLYUNSATURATED
2g
Omega 6:3 ratio 30:1
Above the ideal 4:1 (30:1).
Roasting at a steady heat or searing first and finishing gently usually works well. The key is cooking them through safely without overcooking, which can dry the meat out.
Yes. Keeping the skin on generally increases the fat and overall energy of the finished portion, while removing it can make the meal lighter.
Yes, mainly for flavor and texture. Marinades with yogurt, lemon, garlic, or spices can improve taste, but very acidic marinades left too long may make the surface texture mushy.
Raw chicken is best used promptly and kept well chilled in a sealed container. If you will not cook it soon, freezing is the safer option for longer storage.
Yes, as long as they were cooled and stored properly first. Reheat until fully hot throughout to reduce food safety risk.
Yes, both raw and cooked drumsticks freeze well. Wrap them tightly to limit freezer burn, and thaw them in the fridge rather than at room temperature.
They can be, because they provide protein. Pairing them with a carbohydrate source such as rice, potatoes, or bread can make the meal more balanced after training.
They pair well with roasted vegetables, salads, yogurt-based sauces, and grain or potato sides. That combination can add fiber, volume, and a wider range of nutrients to the meal.
Drumsticks are usually richer, juicier, and higher in fat, while chicken breast is leaner and can dry out more easily. The better choice depends on your recipe, texture preference, and overall meal plan.
People who need to limit overall fat intake may want to watch portion size and cooking method, especially if the skin is eaten. Everyone should also handle raw chicken carefully to avoid cross-contamination.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.