Chicken, drumstick, lean, casseroled
Ten fresh, chilled size 15 birds each were provided by Inghams and Steggles. Chickens were dissected into breast, wing, drumstick and thigh portions. The portions were washed and dried before browning in a nonstick frypan. The browned pieces were cooked in a casserole dish with lid containing 250ml of water for each kg of chicken, at 180 degrees celcius for 45 minutes. After cooking the portions were drained and allowed to cool. Laboratory analysis was carried out to estimate proximates, minerals, vitamins and fatty acids (AGAL, 1998). Vitamin C and carbohydrates were imputed.
Meat and Meat Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0 |
| Energy | |
| Omega-6 | 0.81 |
| Omega-3 | 0.05 |
| Protein | 0.05 |
| Total Fat | 6.6 |
| 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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