Chicken, thigh, lean, baked

By March 28, 2014

Chicken, thigh, lean, baked

Flesh from thigh portion of a chicken. Skin removed. Cooked by baking.

Ten fresh, chilled size 15 birds each from Inghams and Steggles were analysed. Samples were baked in an industrial electrically heated oven, the cooking carried out over a baking dish containing about 2 cm water and heated at 180 degree celcius until the juices are clear. Proximates, vitamins, minerals and fatty acids were measured (AGAL 1998). Vitamin C and carbohydrates were imputed.
Meat and Meat Products
 
Name Value (g)
Dietry Fibre 0
Energy
Omega-6 1.04
Omega-3 0.08
Protein 0.08
Total Fat 8.7
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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