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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 59 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1034 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 248 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 16.7 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 8 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.02 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.31 g MI0002 EuroFIR recipe calculation procedure
C16:0 6.16 g MI0002 EuroFIR recipe calculation procedure
C18:0 1.95 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 14.9 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 1.5 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 11.51 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 5 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 4.84 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.34 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0.03 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0.03 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0.03 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0.2 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0.07 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0.07 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.14 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.62 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 5.13 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 103 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 24.4 g MI0002 EuroFIR recipe calculation procedure
Salt 0.1 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 30 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 30 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0.2 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 0.4 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.09 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.23 mg MI0002 EuroFIR recipe calculation procedure
Niacin 5.5 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.29 mg MI0002 EuroFIR recipe calculation procedure
Folate 4 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.2 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 21 mg MI0002 EuroFIR recipe calculation procedure
Iron 1.9 mg MI0002 EuroFIR recipe calculation procedure
Sodium 30 mg MI0002 EuroFIR recipe calculation procedure
Potassium 108 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 17 mg MI0002 EuroFIR recipe calculation procedure
Zinc 1.7 mg MI0002 EuroFIR recipe calculation procedure
Selenium 14 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.1 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 171 mg MI0002 EuroFIR recipe calculation procedure
Iodine 6 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)
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