Chicken, separable fat, composite, casseroled
Ten fresh, chilled size 15 birds each were provided by Inghams and Steggles. Chickens were dissected into breast, wing, drumstick and thigh portions and cooked by browning in a nonstick frypan, then casseroling (250 ml of water for each kg of chicken), at 180 degrees celcius for 45 minutes. Fat was separated from flesh after cooking. Laboratory analysis was carried out to estimate proximates and fatty acids (AGAL, 1998). Vitamin C, fibre and carbohydrates were imputed.
Meat and Meat Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0 |
| Energy | |
| Omega-6 | 5.17 |
| Omega-3 | 0.41 |
| Protein | 0.41 |
| Total Fat | 43.8 |
| 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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