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Chicken, leg (thigh and drumstick), without skin, roasted

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 74 % 219 Norwegian Food Safety Authority, Directorate of Health and University of Oslo. Project 2013. Edible part of chicken. Published report (2013); “Spiselig del av kylling”. http://www.matportalen.no/verktoy/matvaretabellen/article31139.ece/BINARY/Rapport+-+spiselig+del+av+kylling
Water 66 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Kilojoules 766 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 183 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 10.5 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Saturated fatty acids 3 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C12:0 0.08 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C14:0 0.13 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C16:0 2.02 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:0 0.72 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Transunsaturated fatty acids 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-mono unsaturated fatty acids 3.6 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C16:1 sum 0.45 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:1 sum 4.01 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids 2.1 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:2n-6 2.09 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C18:3n-3 0.22 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:3n-3 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:3n-6 0.02 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:4n-3 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:4n-6 0.11 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C20:5n-3 (EPA) 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C22:5n-3 (DPA) 0.02 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
C22:6n-3 (DHA) 0.01 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids, n-3 0.25 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cis-poly unsaturated fatty acids, n-6 2.3 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Cholesterol 75 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Carbohydrate, glycemic 0 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 0 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Protein 22.2 g 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Salt 0.3 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 39 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 39 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Beta-carotene 6 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin D 0.1 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin E 1.9 alfa-TE 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Thiamin 0.23 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Riboflavin 0.25 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Niacin 5.5 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin B6 0.4 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Folate 10 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin B12 0.3 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Vitamin C 4 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Calcium 11 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Iron 0.8 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Sodium 131 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Potassium 372 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Magnesium 29 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Zinc 2 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Selenium 15 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Copper 0.07 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Phosphorus 228 mg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).
Iodine 1 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0273 Poultry or poultry product (US CFR)
A0795 Poultry meat (EUROFIR)
B1457 Chicken
C0268 Skeletal meat part, without bone, without skin
E0133 Divided into halves, quarters or segments
F0014 Fully heat-treated
G0005 Baked or roasted
H0003 No treatment applied
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0160 Thigh (poultry meat cut)

Food Groups