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Chicken, leg (thigh and drumstick), meat and skin, roasted

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 77 % 220 The Norwegian Food Safety Authority, Directorate for Health and University of Oslo. Project 2013. Edible part of chicken. Published report (2013); “Spiselig del av kylling”. www.matvaretabellen.no
Water 61 g 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Kilojoules 922 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 221 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 14.3 g 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Saturated fatty acids 4.4 g 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Transunsaturated fatty acids M g 20 Missing value, content not known.
Cis-mono unsaturated fatty acids 6.6 g 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Cis-poly unsaturated fatty acids 2 g 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Cholesterol 138 mg 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Carbohydrate, glycemic 0 g 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Starch 0 g 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Mono+Di saccharides 0 g 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Sugar, added 0 g 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Dietary fibre 0 g 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Protein 23.1 g 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 33 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 33 µg 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Beta-carotene 0 µg 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin D 0 µg 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin E 0.2 alfa-TE 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Thiamin 0.09 mg 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Riboflavin 0.3 mg 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Niacin 4.9 mg 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin B6 0.23 mg 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Folate 5 µg 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin B12 1 µg 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Vitamin C 0 mg 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Calcium 9 mg 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Iron 1 mg 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Sodium 500 mg 50 Estimated value.
Potassium 413 mg 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Magnesium 26 mg 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Zinc 1.8 mg 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Selenium 16 µg 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Copper 0.05 mg 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).
Phosphorus 138 mg 81 Calculated value from in-house recipe (to the Food Composition Table 2006 or earlier versions).

Classifications

LanguaL coding of the food
LanguaL Classification
A0273 Poultry or poultry product (US CFR)
A0795 Poultry meat (EUROFIR)
B1457 Chicken
C0267 Skeletal meat part, without bone, with skin
E0150 Whole, natural shape
F0014 Fully heat-treated
G0005 Baked or roasted
H0151 Spice or herb added
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)

Foods in Poultry, prepared

Food Groups