Chicken, thigh, lean, baked
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
[sharing tagline=”Like this product? Share It!” title=”Food Product” link=”http://davidgillespie.org/product/chicken-thigh-lean-baked/?redir=/product_list” description=”Chicken, thigh, lean, baked”][/sharing]