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Hen, with skin, boiled

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 42 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1585 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 382 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 30.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.02 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C14:0 0.3 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C16:0 6.16 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C18:0 1.95 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 14.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 1.5 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C18:1 sum 11.51 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Cis-poly unsaturated fatty acids 5.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 4.84 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C18:3n-3 0.34 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:3n-3 0.03 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:3n-6 0.03 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:4n-3 0.03 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:4n-6 0.2 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:5n-3 (EPA) 0.07 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C22:5n-3 (DPA) 0.07 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C22:6n-3 (DHA) 0.14 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Cis-poly unsaturated fatty acids, n-3 0.42 g 73c Calculated as the sum of omega-3 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Cis-poly unsaturated fatty acids, n-6 2.98 g 74c Calculated as the sum of omega-6 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority.Nutrient analysis 2000. Dif. food items. Internal notes.
Cholesterol 103 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 0 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0 g 20 Estimated value.
Dietary fibre 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 27.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.2 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 55 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 55 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.7 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.16 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.25 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 9.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.48 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 9 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.4 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 25 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 2.3 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 74 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 271 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 25 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 1.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 14 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 245 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 0.9 µg 137 Calculated value from in-house recipe (to the Food Composition Table 2017).

Classifications

LanguaL coding of the food
LanguaL Classification
A0273 Poultry or poultry product (US CFR)
A0795 Poultry meat (EUROFIR)
B1713 Hen
C0267 Skeletal meat part, without bone, with skin
E0151 Solid
F0014 Fully heat-treated
G0014 Boiled
H0001 Treatment applied not known
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

Food Groups