Guide

Baked chicken wing protein averages 20–30 g per 100 g, or about 12–14 g per medium baked wing with skin.

A 3-oz baked chicken breast delivers about 26 g of protein, and 100 g gives around 31 g.

Baked chicken thigh protein averages 25–32 g per piece, or about 25 g per 100 g cooked, depending on skin and size.

Baked fish protein averages 20–26 g per 100 g, and a 4-oz cooked portion yields about 23–28 g depending on the fish.

Per 100 g of raw bajra (pearl millet), protein averages 10–12 g depending on variety and dataset.

A baked chicken leg delivers 24–32 g of protein per piece, and a larger leg quarter can land near 50 g.

Baked chicken wings protein averages 20–24 g per 100 g cooked, or about 6 g per trimmed wing; skin raises calories, not protein.

Baked chickpeas protein ranges from 6–8 g per 28 g serving, with seasonings and moisture affecting the final count.

In 100 g of raw bajra (pearl millet), protein typically falls around 10–12 g, with 11.6 g/100 g often reported in Indian food tables.

Baked egg protein delivers about 6 grams per large egg, and cooking helps your body use those amino acids.