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

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 82 % 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 70 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 672 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 160 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 7.8 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 3.1 g MI0002 EuroFIR recipe calculation procedure
C12:0 0 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.07 g MI0002 EuroFIR recipe calculation procedure
C16:0 2.3 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.72 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 4.7 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.56 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 4.05 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 2.6 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 2.18 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.17 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0.02 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0.11 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0.02 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.01 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.21 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 2.37 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 72 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 0 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 0 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 0 g MI0002 EuroFIR recipe calculation procedure
Protein 22.5 g MI0002 EuroFIR recipe calculation procedure
Salt 0.3 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 20 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 20 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 1.3 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.14 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.23 mg MI0002 EuroFIR recipe calculation procedure
Niacin 4.6 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.26 mg MI0002 EuroFIR recipe calculation procedure
Folate 6 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.2 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 3 mg MI0002 EuroFIR recipe calculation procedure
Calcium 11 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.8 mg MI0002 EuroFIR recipe calculation procedure
Sodium 102 mg MI0002 EuroFIR recipe calculation procedure
Potassium 231 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 24 mg MI0002 EuroFIR recipe calculation procedure
Zinc 1.8 mg MI0002 EuroFIR recipe calculation procedure
Selenium 16 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.04 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 190 mg MI0002 EuroFIR recipe calculation procedure
Iodine 1 µg MI0002 EuroFIR recipe calculation procedure

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