Chicken thigh: raw vs cooked

Enter the weight you have — we turn it into the other.

Your 150 g of raw chicken dark meat (thigh and drumstick), no skin is about 111 g cooked (roasted).

150 g raw5.3 oz

111 g cooked3.9 oz

USDA measured yield 74.3% · USDA “dark meat”: thigh and drumstick meat without skin. USDA gives no raw-to-cooked weight for thigh alone

Type what your piece weighed raw, or pick “Cooked weight” if you weighed it on the plate.

Calories and nutrients: the same plate counted two ways

150 g of raw chicken dark meat (thigh and drumstick), no skin comes out at about 111 g (roasted) (USDA yield 74.3%). By the raw figures that is 188 kcal and 30.1 g protein; by the roasted figures, 229 kcal and 30.5 g.

The cooked figures give 22% more calories for the same piece and 4.4 g more fat. USDA analysed raw and cooked samples separately, so the two entries do not balance exactly; protein matches within 1%.

Calories1.2× more188 kcal229 kcal

Proteinabout the same30.1 g30.5 g

Fat1.7× more6.5 g10.8 g

Saturated fat1.8× more1.6 g3 g

Carbsnone in either0 g0 g

Fibernone in either0 g0 g

Sugarnone in either0 g0 g

Cholesterol1.2× more120 mg104 mg

Salt (sodium)1.2× more128 mg104 mg

Potassium1.2× more333 mg268 mg

Calcium1.08× more18 mg16.7 mg

Iron1.04× more1.5 mg1.5 mg

Magnesium1.3× more34.5 mg25.6 mg

Vitamin A1.3× more33 µg24.5 µg

Vitamin Conly one has it4.7 mg0 mg

Exact amounts

Exact amounts per 100 g, with each one's share of the FDA Daily Value — bold marks the larger amount
Nutrient	Raw figures × 150 g	Roasted figures × 111 g	Daily Value
Calories	188 kcal (9%)	229 kcal (11%)	2,000 kcal
Protein	30.1 g (60%)	30.5 g (61%)	50 g
Fat	6.5 g (8%)	10.8 g (14%)	78 g
Saturated fat	1.6 g (8%)	3 g (15%)	20 g
Carbs	0 g (0%)	0 g (0%)	275 g
Fiber	0 g (0%)	0 g (0%)	28 g
Sugar	0 g	0 g	none set
Cholesterol	120 mg (40%)	104 mg (35%)	300 mg
Salt (sodium)	128 mg (6%)	104 mg (5%)	2,300 mg
Potassium	333 mg (7%)	268 mg (6%)	4,700 mg
Calcium	18 mg (1%)	16.7 mg (1%)	1,300 mg
Iron	1.5 mg (9%)	1.5 mg (8%)	18 mg
Magnesium	34.5 mg (8%)	25.6 mg (6%)	420 mg
Vitamin A	33 µg (4%)	24.5 µg (3%)	900 µg
Vitamin C	4.7 mg (5%)	0 mg (0%)	90 mg

How the numbers are taken. Amounts are per 100 g of the edible part, from USDA FoodData Central (SR Legacy, public domain), in the state named — raw, boiled, roasted and so on. Percentages use the FDA Daily Values for adults and children aged 4 and over, set around a 2,000-calorie diet; your own needs can be different. This site compares amounts — it does not give diet or medical advice. Sources and limits.

What USDA measured

Every yield on this page comes from weights USDA wrote down in its SR Legacy food table, not from a rule of thumb. chicken dark meat (thigh and drumstick), no skin, roasted: 74.3% — “unit (yield from 1 lb ready-to-cook chicken)”: raw 109 g → cooked 81 g and chicken dark meat (thigh and drumstick), no skin, stewed: 78.9% — “unit (yield from 1 lb ready-to-cook chicken)”: raw 109 g → cooked 86 g. USDA records the weight change for dark meat (thigh and drumstick together), not for thigh alone, so that is the pair used here.

Raw to cooked weight

Chicken dark meat (thigh and drumstick), no skin, roasted: 100 g raw → 74 g; 4 oz raw → 3.0 oz; 1 lb raw → 11.9 oz (337 g). For 3 oz on the plate, start with about 4.0 oz (114 g) raw.

Chicken dark meat (thigh and drumstick), no skin, stewed: 100 g raw → 79 g; 4 oz raw → 3.2 oz; 1 lb raw → 12.6 oz (358 g). For 3 oz on the plate, start with about 3.8 oz (108 g) raw.

Read the rest — 3 more sections

Why 100 g cooked is not 100 g raw

Chicken dark meat (thigh and drumstick), no skin has 125 kcal and 20.08 g protein per 100 g raw; roasted, it has 205 kcal and 27.37 g per 100 g and Chicken dark meat (thigh and drumstick), no skin has 125 kcal and 20.08 g protein per 100 g raw; stewed, it has 192 kcal and 25.97 g per 100 g. Meat loses water (and some fat) as it cooks, so each gram of cooked meat carries more of what is left. A nutrition entry is only right for the weight it was measured at.

The same plate, counted two ways

100 g raw chicken dark meat (thigh and drumstick), no skin, roasted (74 g): 125 kcal by the raw figures, 152 kcal by the cooked figures. The cooked figures give 22% more calories for the same piece and 2.9 g more fat. USDA analysed raw and cooked samples separately, so the two entries do not balance exactly; protein matches within 1%.

100 g raw chicken dark meat (thigh and drumstick), no skin, stewed (79 g): 125 kcal by the raw figures, 151 kcal by the cooked figures. The cooked figures give 21% more calories for the same piece and 2.8 g more fat. USDA analysed raw and cooked samples separately, so the two entries do not balance exactly; protein matches within 2%.

Matching the weight to the entry

Whichever way you count, the weight and the entry have to be in the same state: weigh raw and use the raw figures, or weigh on the plate and use the cooked figures for the same cooking method. The yields here are USDA averages; your pan, oven, cut and cooking time will move the real number by a few percent either way.

Other raw-to-cooked pages

All raw-to-cooked foods · Compare two foods