Chicken, thigh (leg without drumstick), with skin, roasted
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 85 | % | 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 | 58 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Kilojoules | 1096 | 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 | 264 | 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 | 20.1 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Saturated fatty acids | 6.8 | 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 | 0.22 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C16:0 | 4.83 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C18:0 | 1.53 | 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 | 9.2 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C16:1 sum | 1.07 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C18:1 sum | 8.91 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Cis-poly unsaturated fatty acids | 4.8 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C18:2n-6 | 4.55 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
C18:3n-3 | 0.44 | 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 | 0.03 | 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 | 0.12 | 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 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Cis-poly unsaturated fatty acids, n-3 | 0.46 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Cis-poly unsaturated fatty acids, n-6 | 4.81 | g | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Cholesterol | 80 | 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 | 20.7 | 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 | 52 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 51 | 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 | 0.7 | µg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Vitamin E | 2.2 | alfa-TE | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Thiamin | 0.21 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Riboflavin | 0.22 | 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 | 0.36 | 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 | 121 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Potassium | 353 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Magnesium | 27 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Zinc | 1.6 | 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 | 0.06 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Phosphorus | 220 | mg | 137 | Calculated value from in-house recipe (to the Food Composition Table 2017). |
Iodine | 2.4 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0273 | Poultry or poultry product (US CFR) |
A0795 | Poultry meat (EUROFIR) |
B1457 | Chicken |
C0267 | Skeletal meat part, without bone, with 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) |
Foods in Poultry, prepared
- Turkey, with skin, roasted
- Chicken, with skin, roasted
- Hen, with skin, boiled
- Duck, without skin, roasted
- Duck, with skin, roasted
- Hen, fillet, boiled
- Turkey, without skin, roasted
- Turkey breast, without skin, roasted
- Chicken fillet, fried in fat
- Chicken, leg (thigh and drumstick), with skin, roasted
- Chicken, without skin, roasted
- Grouse breast, without skin, roasted
- Chicken, with skin, roasted, landkylling
- Chicken, leg (thigh and drumstick), without skin, roasted
- Chicken, thigh (leg without drumstick), with skin, roasted
- Chicken, thigh (leg without drumstick), without skin, roasted
- Chicken, drumstick, with skin, roasted
- Chicken, drumstick, without skin, roasted
- Chicken, fillet, simmered
- Goose, with skin, roasted
- Goose, without skin, roasted
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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