💎 Key Nutrients
What Is Chicken Drumstick? Origin and Varieties
Chicken drumsticks refer to the lower portion of a chicken leg (the part below the knee joint) and are part of what is commonly categorized as 'dark meat.' Dark meat, including thighs and drumsticks, contains more myoglobin than the breast, giving it a richer color and typically higher fat content compared with white meat. These cuts come from broilers or fryers (young chickens raised specifically for meat), and in the case of USDA FoodData Central ID 173612, the meat is roasted with the skin on, preserving moisture and flavor. (My Food Data) Historically, chicken has been domesticated for thousands of years and is one of the world’s most widely consumed meats across cultures. Chicken legs (including drumsticks) figure prominently in cuisines ranging from American barbecue and Southern fried preparations to tandoori and grilled dishes across Asia. Drumsticks are particularly popular because they tend to remain juicy when cooked and have a robust flavor profile. (维基百科) Varieties of chicken drumsticks can vary by breed of chicken and whether they are organic, free‑range, or conventionally raised. Free‑range or pasture‑raised chickens often have a slightly different nutrient profile, sometimes with higher omega‑3 content due to their diet. Within commercial food systems, drumsticks can be prepared in myriad ways—roasted, grilled, baked, or fried—with each preparation affecting the nutrition density and calorie profile. Roasting or baking with minimal added fat preserves the lean protein content while enhancing palatability. The USDA data pertains to roasted preparation with skin, which carries more fat and calories than skinless preparation but still remains rich in nutrients. (My Food Data
Nutrition Profile: A Detailed Breakdown
Roasted chicken drumstick (with skin) provides a macronutrient profile that is particularly high in protein relative to carbohydrate content. With ≈24.5g protein, it supplies essential amino acids necessary for muscle repair, enzyme production, and immune function. Chicken protein is considered "complete" because it contains all nine essential amino acids the body cannot synthesize. Fat content (≈10.7g total fat) includes a mix of saturated, monounsaturated, and polyunsaturated fatty acids. Saturated fats are present at ≈2.9g, which is modest compared with some red meats but higher than in skinless white meat. The presence of monounsaturated fats (e.g., oleic acid) contributes to the savory flavor and may support cardiovascular health when part of an overall balanced diet. Cholesterol content (≈136.5mg) is notable and should be considered by individuals managing blood cholesterol levels. (My Food Data) Micronutrient content includes minerals such as potassium (≈259mg), which helps with fluid balance and blood pressure regulation; selenium (≈28μg), a critical antioxidant cofactor; iron (≈1.2mg), important for oxygen transport; and zinc (≈2.5mg), which supports immune response and DNA synthesis. Vitamins include B vitamins—niacin, B6, and B12—which play roles in energy metabolism, nervous system health, and red blood cell formation. Vitamin D is present in small amounts (~0.11mcg), but not nearly enough to meet daily requirements alone. (My Food Data) Comparatively, dark meat like drumstick contains more fat and slightly higher caloric density than lean white meat such as chicken breast. However, the fat contributes to flavor and provides essential fatty acids. Macronutrient ratios make this food suitable for low‑carbohydrate and high‑protein diets. The nearly nonexistent carbohydrate content also means it has negligible impact on blood glucose levels, making it friendly for glycemic control. (My Food Data
Evidence-Based Health Benefits
1. Supports Muscle Growth and Repair: The high‑quality protein content (~24.5g per serving) contains a complete amino acid profile essential for tissue synthesis and muscle maintenance. Protein intake is linked to improved muscle mass and strength, particularly in combination with resistance exercise. (My Food Data) 2. May Support Cardiometabolic Health: Narrative reviews on poultry consumption indicate that consuming lean, unprocessed chicken as a primary protein source has beneficial or neutral effects on body weight maintenance and cardiometabolic risk factors compared to diets higher in red or processed meats. These potential benefits are attributed to lower saturated fat content and higher lean protein density. (My Food Data) 3. Contributes to Immune Function: Selenium, present at ~28μg per drumstick, acts as an antioxidant and supports thyroid and immune function. Adequate selenium intake has been associated with reduced infection risk in observational studies. (My Food Data) 4. Aids in Energy Metabolism: B vitamins such as niacin, B6, and B12 are abundant in chicken and are crucial for converting food into usable energy, supporting red blood cell formation, and maintaining neurological function. Niacin specifically plays a role in lipid metabolism and can contribute to improved lipid profiles when part of balanced diets. (My Food Data) 5. Supports Weight Management: High protein foods increase satiety and reduce hunger hormones. Studies show higher protein intake correlates with reduced overall calorie intake and improved body composition over time. While specific randomized trials on drumsticks are limited, general evidence supports protein‑rich diets for weight management. (My Food Data
Potential Risks and Who Should Be Careful
While roasted chicken drumstick offers nutrient benefits, certain populations should exercise caution. Cholesterol and Saturated Fat: At ~136mg of cholesterol and ≈2.9g of saturated fat per serving, individuals managing blood lipid levels may consider choosing skinless preparations or leaner cuts to reduce intake. Overconsumption of saturated fats has been linked to unfavorable changes in LDL cholesterol levels. (My Food Data) Food Safety: Raw poultry carries a high risk of contamination with Salmonella, Campylobacter, and other pathogens if not handled and cooked properly. Cross‑contamination in kitchens and undercooking can lead to foodborne illness. Thorough cooking to an internal temperature of 165°F (74°C) is crucial. (WebMD) Sodium Considerations: Depending on seasoning or brining, sodium levels can increase substantially beyond the baseline ~129mg from USDA data, which may impact those with hypertension or sodium sensitivity. Processed chicken products often have added sodium. (My Food Data) Allergies and Sensitivities: While rare, some individuals may have allergies to chicken proteins. Symptoms can include digestive disturbances or skin reactions. Always consult healthcare providers if allergic reactions are suspected. (WebMD
❤️ Health Benefits
Supports Muscle Repair and Growth
Provides high‑quality complete protein with all essential amino acids
Evidence: strong⚖️ Comparisons
Vs. Chicken breast (skinless)
Breast has lower fat and calories, slightly higher protein per gram
🧊 Storage Guide
❄️
Fridge
3–4 days
🧊
Freezer
2–6 months
⚠️ Signs of
Spoilage:
- smell: sour or rotten odor
- visual: mold growth, color change to gray/green
- texture: slimy surface
- when to discard: foul smell, sticky sliminess, discoloration
👥 Special Considerations
elderly
Why: High protein to prevent sarcopenia
Recommendation: Good for preserving muscle mass
athletes
Why: Supports muscle repair and energy metabolism
Recommendation: Beneficial for recovery
children
Why: Complete amino acids for development
Recommendation: Appropriate protein for growth
pregnancy
Why: Provides protein and nutrients but ensure safe cooking
Recommendation: Include cooked chicken as a lean protein source
breastfeeding
Why: Supports increased protein needs
Recommendation: Safe and nutritious protein source
🔬 Detailed Nutrition Profile (USDA)
Common Portions
1.00 drumstick without skin
(96.00g)
1.00 drumstick with skin (yield from 1 lb ready-to-cook chicken)
(105.00g)
3.00 oz
(85.00g)
1.00 drumstick without skin
(96.00g)
1.00 drumstick with skin (yield from 1 lb ready-to-cook chicken)
(105.00g)
3.00 oz
(85.00g)
| Nutrient | Amount | Unit |
|---|---|---|
| Water | 66.3900 | g |
| Energy | 191.0000 | kcal |
| Energy | 797.0000 | kJ |
| Protein | 23.3500 | g |
| Total lipid (fat) | 10.1500 | g |
| Ash | 1.0200 | g |
| Carbohydrate, by difference | 0.0000 | g |
| Fiber, total dietary | 0.0000 | g |
| Total Sugars | 0.0000 | g |
| Calcium, Ca | 11.0000 | mg |
| Iron, Fe | 1.1100 | mg |
| Magnesium, Mg | 22.0000 | mg |
| Phosphorus, P | 195.0000 | mg |
| Potassium, K | 247.0000 | mg |
| Sodium, Na | 123.0000 | mg |
| Zinc, Zn | 2.3600 | mg |
| Copper, Cu | 0.0710 | mg |
| Manganese, Mn | 0.0150 | mg |
| Selenium, Se | 26.9000 | µg |
| Vitamin C, total ascorbic acid | 0.0000 | mg |
| Thiamin | 0.0930 | mg |
| Riboflavin | 0.2030 | mg |
| Niacin | 5.4030 | mg |
| Pantothenic acid | 1.0770 | mg |
| Vitamin B-6 | 0.3830 | mg |
| Folate, total | 4.0000 | µg |
| Folic acid | 0.0000 | µg |
| Folate, food | 4.0000 | µg |
| Folate, DFE | 4.0000 | µg |
| Choline, total | 67.8000 | mg |
| Betaine | 11.3000 | mg |
| Vitamin B-12 | 0.3900 | µg |
| Vitamin B-12, added | 0.0000 | µg |
| Vitamin A, RAE | 12.0000 | µg |
| Retinol | 12.0000 | µg |
| Carotene, beta | 0.0000 | µg |
| Carotene, alpha | 0.0000 | µg |
| Cryptoxanthin, beta | 0.0000 | µg |
| Vitamin A, IU | 40.0000 | IU |
| Lycopene | 0.0000 | µg |
| Lutein + zeaxanthin | 11.0000 | µg |
| Vitamin E (alpha-tocopherol) | 0.1900 | mg |
| Vitamin E, added | 0.0000 | mg |
| Tocopherol, beta | 0.0000 | mg |
| Tocopherol, gamma | 0.0900 | mg |
| Tocopherol, delta | 0.0000 | mg |
| Tocotrienol, alpha | 0.0200 | mg |
| Tocotrienol, beta | 0.0200 | mg |
| Tocotrienol, gamma | 0.0600 | mg |
| Tocotrienol, delta | 0.0000 | mg |
| Vitamin D (D2 + D3), International Units | 2.0000 | IU |
| Vitamin D (D2 + D3) | 0.1000 | µg |
| Vitamin D3 (cholecalciferol) | 0.1000 | µg |
| Vitamin K (phylloquinone) | 3.2000 | µg |
| Vitamin K (Dihydrophylloquinone) | 0.0000 | µg |
| Fatty acids, total saturated | 2.7400 | g |
| SFA 4:0 | 0.0000 | g |
| SFA 6:0 | 0.0010 | g |
| SFA 8:0 | 0.0020 | g |
| SFA 10:0 | 0.0020 | g |
| SFA 12:0 | 0.0060 | g |
| SFA 14:0 | 0.0550 | g |
| SFA 15:0 | 0.0080 | g |
| SFA 16:0 | 2.0910 | g |
| SFA 17:0 | 0.0120 | g |
| SFA 18:0 | 0.5450 | g |
| SFA 20:0 | 0.0070 | g |
| SFA 22:0 | 0.0090 | g |
| SFA 24:0 | 0.0010 | g |
| Fatty acids, total monounsaturated | 4.1550 | g |
| MUFA 14:1 | 0.0200 | g |
| MUFA 15:1 | 0.0000 | g |
| MUFA 16:1 | 0.6190 | g |
| MUFA 16:1 c | 0.6130 | g |
| MUFA 17:1 | 0.0090 | g |
| MUFA 18:1 | 3.4540 | g |
| MUFA 18:1 c | 3.4210 | g |
| MUFA 20:1 | 0.0500 | g |
| MUFA 22:1 | 0.0010 | g |
| MUFA 22:1 c | 0.0010 | g |
| MUFA 24:1 c | 0.0020 | g |
| Fatty acids, total polyunsaturated | 2.0830 | g |
| PUFA 18:2 | 1.8020 | g |
| PUFA 18:2 n-6 c,c | 1.7750 | g |
| PUFA 18:2 CLAs | 0.0110 | g |
| PUFA 18:3 | 0.0860 | g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.0800 | g |
| PUFA 18:3 n-6 c,c,c | 0.0060 | g |
| PUFA 18:4 | 0.0010 | g |
| PUFA 20:2 n-6 c,c | 0.0150 | g |
| PUFA 20:3 | 0.0270 | g |
| PUFA 20:3 n-3 | 0.0010 | g |
| PUFA 20:3 n-6 | 0.0260 | g |
| PUFA 20:4 | 0.1040 | g |
| PUFA 20:5 n-3 (EPA) | 0.0040 | g |
| PUFA 22:4 | 0.0260 | g |
| PUFA 22:5 n-3 (DPA) | 0.0100 | g |
| PUFA 22:6 n-3 (DHA) | 0.0070 | g |
| Fatty acids, total trans | 0.0550 | g |
| Fatty acids, total trans-monoenoic | 0.0390 | g |
| TFA 16:1 t | 0.0060 | g |
| TFA 18:1 t | 0.0330 | g |
| TFA 22:1 t | 0.0000 | g |
| TFA 18:2 t not further defined | 0.0160 | g |
| Fatty acids, total trans-polyenoic | 0.0160 | g |
| Cholesterol | 130.0000 | mg |
| Tryptophan | 0.2510 | g |
| Threonine | 1.0740 | g |
| Isoleucine | 1.0770 | g |
| Leucine | 1.9310 | g |
| Lysine | 2.1310 | g |
| Methionine | 0.6450 | g |
| Cystine | 0.2660 | g |
| Phenylalanine | 0.9140 | g |
| Tyrosine | 0.8510 | g |
| Valine | 1.1100 | g |
| Arginine | 1.6320 | g |
| Histidine | 0.6790 | g |
| Alanine | 1.4150 | g |
| Aspartic acid | 2.2500 | g |
| Glutamic acid | 3.7370 | g |
| Glycine | 1.2300 | g |
| Proline | 1.0110 | g |
| Serine | 0.9660 | g |
| Alcohol, ethyl | 0.0000 | g |
| Caffeine | 0.0000 | mg |
| Theobromine | 0.0000 | mg |
Source: USDA FoodData Central (FDC ID: 173612)
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