Chicken, separable fat, composite, baked
Ten fresh, chilled, size 15 birds each were provided by Inghams and Steggles and baked in an electric oven on low fan speed at 180 degrees celcius without gibblets in a baking dish containing 2 cm water until juices ran clear. Fat from all portions of the cooked chicken was combined to form a single composite sample. Laboratory analysis carried out for proximates and fatty acids (fatty acids determined on raw fat only and imputed to baked fat) (AGAL,1998). Vitamin C, fibre and carbohydrates were imputed.
Meat and Meat Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0 |
| Energy | |
| Omega-6 | 5.45 |
| Omega-3 | 0.22 |
| Protein | 0.22 |
| Total Fat | 47.2 |
| 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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