Chicken, breast, lean, baked
Proximates, vitamins, minerals and fatty acids were determined in a composite sample of ten fresh, chilled size 15 birds each provided by Inghams and Steggles in 1998. Whole chickens were baked in an industrial electrically heated oven without giblets, in a baking dish containing about 2cm water at 180 degrees celcius until the juices were clear (AGAL,1998). As, Cd, Cu, Hg, Pb, Sb, Se, and Zn were determined in 21 samples purchased nationwide in 2000, grilled with skin and skin then removed (20th ATDS). Se, I, Ni, Cr and Mo were determined in 6 samples of skinless breasts purchased in NSW, TAS and WA in 2004 and grilled (22nd ATDS). Folate was estimated in a composite of 6 skinless samples purchased in Sydney during March 2005 and grilled (Arcot, J. 2005). Moisture and iodine were analysed from 8 samples of grilled chicken breasts purchased from Melbourne supermarkets in 2005 (FSANZ, Iodine Project, 2006). Vitamin C and carbohydrates were imputed.
Meat and Meat Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0 |
| Energy | |
| Omega-6 | 0.46 |
| Omega-3 | 0.03 |
| Protein | 0.03 |
| Total Fat | 3.9 |
| Total Fructose | 0 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0 |
| Sucrose | 0 |
| Maltose | 0 |
| Lactose | 0 |
Meat and Meat Products
Poultry
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