Chicken, feet, boiled
FDC 171119oz (85 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 47 · -30 vs Poultry medianChicken, feet, boiled, scores 47 of 100 (Fair band), a rank of 54 of 60 in Poultry, well below the category median of 77. The one clear standout is protein, at an excellent 39% DV per 100 grams, though the cut carries little else in the way of vitamins or minerals.
Boiled feet are typically used to enrich stock or served braised in broth-based dishes rather than eaten as a standalone protein source, since there's minimal meat relative to skin and cartilage. For a poultry option with a fuller nutrient profile, chicken, canned, no broth ranks higher in the category.
See how this score is calculated, build a plate around chicken, feet, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 215 kcal | 11% |
| Total fat | 15 g | 19% |
| Saturated fat | 3.9 g | 20% |
| Cholesterol | 84 mg | 28% |
| Sodium | 67 mg | 3% |
| Carbohydrate | 0.2 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 19 g | 39% |
| Potassium | 31 mg | 1% |
| Calcium | 88 mg | 7% |
| Iron | 0.91 mg | 5% |
| Magnesium | 5 mg | 1% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 30 µg | 3% |
| Vitamin E | 0.27 mg | 2% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 183 kcal | 9% |
| Total fat | 12 g | 16% |
| Saturated fat | 3.3 g | 17% |
| Cholesterol | 71 mg | 24% |
| Sodium | 57 mg | 2% |
| Carbohydrate | 0.17 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 16 g | 33% |
| Potassium | 26 mg | 1% |
| Calcium | 75 mg | 6% |
| Iron | 0.77 mg | 4% |
| Magnesium | 4.3 mg | 1% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 26 µg | 3% |
| Vitamin E | 0.23 mg | 2% |
Source: USDA FoodData Central · Public domain
FDC 171119Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the poultry median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Chicken, canned, no brothDensity 53 vs 47Chicken, ground, rawDensity 59 vs 47Pheasant, cooked, total edibleDensity 60 vs 47Original analysis by NutriVerdict
In the kitchen and how to use it
Boiled chicken feet are a common ingredient in Chinese, Filipino, and other Asian cuisines, typically simmered until the skin turns tender and gelatinous, then either eaten as is, braised further in a soy-based sauce, deep-fried after boiling for a crisp exterior, or added whole to stockpots to give broth extra body. The texture is mostly skin, cartilage, and tendon rather than meat, so the appeal is the collagen-rich chew rather than a lean bite, and they're often served as a dim sum dish or a snack with a dipping sauce of vinegar, chili, or soy. Long simmering is what turns the tough skin tender, so they're rarely a quick-cooking ingredient.
Buy them cleaned and trimmed of nails, then store raw feet in the refrigerator for a day or two or freeze for longer keeping; once boiled, refrigerate and use within a few days. Per 100 g, boiled chicken feet supply 19.4 g of protein, 39% of the Daily Value, making them a high-protein addition to broths and braises even though they contribute little else nutritionally, with 14.6 g of fat and a modest 67 mg of sodium in that same amount. A standard oz-sized serving weighs 85 g, and the food carries no fiber or sugar.
Frequently asked questions about chicken, feet
How many calories are in boiled chicken feet?
Boiled chicken feet have 215 calories per 100 g, with 14.6 g of fat and 19.4 g of protein in that amount.
Are chicken feet a good source of protein?
Yes, they provide 19.4 g of protein per 100 g, equal to 39% of the Daily Value.
How are chicken feet typically prepared?
They're usually boiled until tender first, then braised in sauce, deep-fried for crispness, or simmered into stock for added body.