Turkey, breast, lean, baked
Six frozen Tegal breasts (weights between 2.5-2.9 kg) were purchased from several supermarkets in SA in December 1991. They were divided symmetrically in half. The samples were baked in a preheated oven at 180 degrees celcius. They were covered with foil and cooked until enclosed timer popped up. They were pierced prior to final 30 minutes to allow natural basting. Each sample was cooled, reweighed and deboned. Composite sample was used for analysis of proximates, vitamins, minerals, fatty acids and carbohydrates (AGAL,1992).
Meat and Meat Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0 |
| Energy | |
| Omega-6 | 1.4 |
| Omega-3 | 0.12 |
| Protein | 0.12 |
| Total Fat | 4 |
| 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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