Chicken, skin, composite, baked
Ten fresh, chilled, size 15 birds each were provided by Inghams and Steggles and baked in an electric oven in a baking dish containing 2 cm of water at 180 degrees Celsius until juices ran clear. The cooked skin from the entire bird was pooled to form a composite sample. Laboratory analysis carried out for proximates, fatty acids, minerals, and vitamins (AGAL,1998). Vitamin C, fibre and carbohydrates were imputed.
Meat and Meat Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0 |
| Energy | |
| Omega-6 | 4.6 |
| Omega-3 | 0.4 |
| Protein | 0.4 |
| Total Fat | 38.9 |
| 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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