Turkey, breast, lean, skin & fat, raw
Six frozen Tegal turkey breasts with weights between 2.5 -3.0 kg were purchased from several supermarkets in SA in December, 1991. Each breast was weighed frozen, defrosted and reweighed. They were then divided symmetrically in half. The raw sample was deboned and separated into lean, fat and skin and bones. Laboratory analysis was carried out on composite sample for proximates, carbohydrates, minerals, vitamins and fatty acids (AGAL,1992). Data are recombined reflecting proportion of lean vs skin and fat (0.8:0.2).
Meat and Meat Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0 |
| Energy | |
| Omega-6 | 0.97 |
| Omega-3 | 0.07 |
| Protein | 0.07 |
| Total Fat | 8.5 |
| 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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