Valine Rich Poultry products

Welcome to the list of the top 100 poultry products highest in valine content. Where the amount of valine ranges from 1.74 g to 1.23 g per 100g. The top poultry product is Chicken, broilers or fryers, giblets, cooked, fried with the highest valine content, which in 100g contains 1.74 g of valine.

Our proprietary nutritional density score gives a nutritional value out of 100 based on 9 different vitamins, minerals and macro nutrients. Chicken, broilers or fryers, giblets, cooked, fried has a nutritional value score of 17.00 out of 100.

Other important and valine related nutrients are Energy, Protein, Total Fat and Carbohydrate. For this 100g serving for Chicken, broilers or fryers, giblets, cooked, fried, which is the top of the poultry products list for valine content in your diet, the amount of Energy is 277.00 kcal (14% RDA), the amount of Protein is 32.54 g (58% RDA), the amount of Total Fat is 13.46 g (21% RDA) and the amount of Carbohydrate is 4.35 g (3% RDA). The nutritional content and facts for 100g, which includes Energy, Protein, Total Fat and Carbohydrate is shown in the bar chart below as percentages of the recommended daily allowance along with the valine content in Chicken, broilers or fryers, giblets, cooked, fried from the list of poultry products.

Top Twenty List - Highest valine Content per 100g

Below is a basic list for valine in poultry products for the top 20 poultry products. A more comprehensive list for the top items can be found at the bottom of the page along with different servings.

1. Chicken, broilers or fryers, giblets, cooked, fried 1.74g
2. Chicken, broiler or fryers, breast, skinless, boneless, meat only, cooked, braised 1.66g
3. Chicken, broilers or fryers, breast, meat only, cooked, fried 1.66g
4. Chicken, stewing, light meat, meat only, cooked, stewed 1.64g
5. Chicken, broilers or fryers, light meat, meat only, cooked, fried 1.63g
6. Chicken, broiler or fryers, breast, skinless, boneless, meat only, cooked, grilled 1.58g
7. Chicken, broilers or fryers, breast, meat and skin, cooked, fried, flour 1.56g
8. Chicken, broilers or fryers, breast, meat only, cooked, roasted 1.54g
9. Chicken, broiler or fryers, breast, skinless, boneless, meat only, with added solution, cooked, grilled 1.53g
10. Chicken, broilers or fryers, light meat, meat only, cooked, roasted 1.53g
11. Chicken, broilers or fryers, meat only, cooked, fried 1.52g
12. Goose, domesticated, meat only, cooked, roasted 1.52g
13. Chicken, stewing, meat only, cooked, stewed 1.51g
14. Chicken, broilers or fryers, wing, meat only, cooked, roasted 1.51g
15. Duck, young duckling, domesticated, White Pekin, leg, meat only, bone in, cooked without skin, braised 1.51g
16. Chicken, broilers or fryers, wing, meat only, cooked, fried 1.50g
17. Chicken, heart, all classes, cooked, simmered 1.50g
18. Chicken, broilers or fryers, wing, meat only, cooked, rotisserie, original seasoning 1.50g
19. Turkey, all classes, breast, meat and skin, cooked, roasted 1.50g
20. Chicken, broilers or fryers, light meat, meat and skin, cooked, fried, flour 1.49g

Highest Amount of valine per Serving

Please remember that the above gives an accurate value in 100g for high valine foods in your diet. You should also take into account portion sizes when you are considering the valine nutritional content.

The food with the highest valine content per typical serving is Chicken, broilers or fryers, giblets, cooked, fried which contains 2.52 g in 1.000 cup, chopped or diced (or 145.00 g). For this serving the Energy content is 401.65 kcal (20% RDA), the Protein content is 47.18 g (84% RDA), the Total Fat content is 19.52 g (30% RDA) and the Carbohydrate content is 6.31 g (5% RDA).

Grams of valine in poultry products (per 100g)

The list below gives the total valine content in the top 100 items from the general description 'poultry products' each of which show the valine amount as well as Energy, Protein, Total Fat and Carbohydrate. The top 50 food items are shown in the graph below, to give a quick and easy dietary comparison for the different items, where each item is listed at the bottom of the page with a nutritional summary.

The level of valine can be affected by the method of storage for example canned or frozen and also by the method of preparation for example either raw, cooked or fried. The total food items which are raw is 4 items. The highest amount of valine from the 4 raw items is in Pheasant, breast, meat only, raw where the content is 1.35 g per 100g. The number of food items which are cooked are 87 items. The highest amount of valine from the 87 cooked items is in Chicken, broilers or fryers, giblets, cooked, fried where the amount is 1.74 g per 100g. Comparing raw and cooked poultry products shows that cooking can change the levels of valine by 0.39 g in a 100g serving.

Nutritional Information Summary