Chicken, skin, composite, casseroled
Ten fresh, chilled size 15 birds each were provided by Inghams and Steggles. Chickens were dissected into breast, wing, thigh and drumstick 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 250 ml of water for each kg of chicken, at 180 degrees Celsius for 45 minutes. After cooking the portions were drained and allowed to cool, the skin was separated and equal aliquots combined. 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 | 4.69 |
| Omega-3 | 0.4 |
| Protein | 0.4 |
| Total Fat | 38.8 |
| 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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