COMPOSITION OF FOODS POULTRY PRODUCTS RAW PROCESSED PREPARED AGRICULTURE HANDBOOK No. 8-5 UNITED STATES DEPARTMENT OF AGRICULTURE SCIENCE AND EDUCATION ADMINISTRATION orEESCEEN wu COMPOSITION OF FOODS POULTRY PRODUCTS RAW - PROCESSED - PREPARED By Consumer and Food Economics Institute Principal Investigator: Linda P. Posati AGRICULTURE HANDBOOK NO. 8-5 SCIENCE AND EDUCATION ADMINISTRATION ¢ UNITED STATES DEPARTMENT OF AGRICULTURE REVISED AUGUST 1979 This publication was prepared by the Consumer and Food Economics Institute, which was transferred to the Human Nutrition Center on December 20, 1978. For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402 Stock Number 001-000-04008-1 FOREWORD Agriculture Handbook No. 8 represents a traditional function of the Science and Education Administration of the U.S. Depart- ment of Agriculture. The development of the basic food composition tables used in the United States commenced more than 80 years ago. Data on the nutritive value of foods were first compiled and evaluated in the Department by W. O. Atwater in the 1890's. This nutrition pioneer organized and became the first director of the Office of Experiment Stations in the USDA. In 1896, the now classic USDA Bulletin No. 28, "The Chemical Composition of American Food Materials," by W. O. Atwater and C. D. Woods was published. This document was the first in a long series of food composition tables that have been issued by the Department. The scope of succeeding tables has been expanded with the discovery of the presence and role of vitamins, minerals, and other dietary essentials in foods. Values from these tables have been used in many other compilations, both in this country and abroad. Nutritionists and health-related scien tists depend on these composition data. Increasing emphasis on food and nutrition in national policies and programs has ac- celerated the need for comprehensive, up-to-date tabulations of the nutrient content of foods. USDA is continuing to expand and improve these food data. This publication is a major revision of the 1963 edition of USDA Agriculture Handbook No. 8, "Composition of Foods...Raw, Processed, Prepared," currently a basic source of food com- position data in this country. Dr. Atwater stated in Bulletin 28, "This table is intended to replace previous ones and to serve as a standard reference until it shall in its turn "be replaced by a larger and more complete compilation." It is envisaged that this edition of Agriculture Handbook No. 8 will in its turn also be replaced. The task of deriving representa- tive nutritive values of foods is a historical responsibility of USDA. This task is never ending and is essential in provid- ing more complete knowledge so that we can use our food resources wisely. D. M. Hegsted, Administrator Human Nutrition Center iii TX 551 CéH [979 Pr uBl AGRICULTURE HANDBOOK NO. 8 SERIES Food group Dairy and Egg Products eeececececcs Spices and Herbs seeeceecccececccse Baby FOOdS eesesssscescccscceccce Fats and Oils ecececceccccsccccccescs Poultry Products eseeceecececcecccccne iv Year issued 1976 1977 1978 1979 1979 Number of items 144 43 217 128 304 PREFACE Revision and updating of the major nutrient tables issued by the U.S. Department of Agriculture are needed to provide cur- rent nutrient information on foods. This revision of Agriculture Handbook No. 8 is being issued in sections so as to expedite release of data to the public. Each section contains a table of nutrient data for a major food group. The entire series will cover a wide range of food products. To facilitate continuous, rapid updating, the handbook is being prepared in looseleaf form. Each page in the table contains the nutrient profile of a single food item, given on the 100-gram food basis, in two common measures, and in the edible portion of 1 pound (453.6 grams) as purchased, a format permitting a concise presentation of the data and comparison of values from one unit of measure to another. The scope of the nutrient listing has been enlarged. Values are provided for refuse, energy, proximate composition (water, protein, fat, carbohydrate, and ash), 9 mineral elements (calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, and manganese), 9 vitamins (ascorbic acid, thiamin, riboflavin, niacin, pantothenic acid, vitamin Be, folacin, vitamin Bj,, and vitamin A), individual fatty acids, total saturated, monounsaturated, and polyunsaturated fatty acids, cholesterol, total phytosterols, and 18 amino acids. The nutritive values contained in the handbook reflect the increasing information available onnutrients and food products. It is hoped that the revised and enlarged compilation of data will meet the requirements for reliable food composition values, which are basic to nutritional and dietary evaluation. ACKNOWLEDGMENTS The principal investigator gratefully acknowledges the contri- butions of the following members of the Consumer and Food Economics Institute: Philip C. Washburn, Jan L. Janiczek, and Edward L. Sherman for their assistance withstatistical analyses and computer programing, Martha Louise Orr for amino acid data, and Mildred T. Pati for word-processing and computer systems operation. She also expresses her gratitude to the individuals in government agencies, academic institutions, and private industry who supplied data and information used in this study. CONTENTS Page Sources Of data eeeeccsccsccccccccccscscscsccscsscoccccssans 1 Explanation of table esecececccccscccscccsccscscccccccccns 1 Organization eeececeesecscssccessssscecccscccscocans 1 Measures and weights eceecececscccccccccsccccsacccscce 2 NULTieNtS ececeecccscsososcccscsscsccscsscscsssosscsscccsanse 4 Presentation Of data ececececceccccccccccsccscccce 5 Notes on poultry products eeececcccccsccsssscsscccccsccncs 6 Literature cited seeececcscscccccscscsscscscccsscsccsscss 10 ApPPendiX eececesccccccsscscssscssssssssssscssccccnsocas 11 Common and scientific names Of pPoOUltry ceecececcececsce 11 List of abbreviations eecececcecccccccccccccsccsccccscns 11 Yields of cooked poultry products eceececceccccsccss 12 Conversion factors for fatty acids of poultry PrOdUCLS ceecesocscsccsscsscsccsscssccscssssscossos 13 Retention of nutrients in cooked poultry products. 14 Fatty acid content of poultry fats eceececceccecsssce 15 Guide to poultry products eeecececsescecsccccscsccsccccccscs 16 Table of nutrient data@ eececcececccccccccccsccssccssccccnse 26 Mention of commercial poultry stocks in this publication is solely to provide specific information.” It does not constitute endorsement by the U.S. Department of Agricul- ture over other stocks not mentioned. vi COMPOSITION OF FOODS POULTRY PRODUCTS RAW ¢ PROCESSED « PREPARED This is the fifth in a series of publications designed to revise and expand the food composition values pub- lished in Agriculture Handbook No. 8, "Composition of Foods... Raw, Processed, Prepared," revised in 1963 (16).' This section of the handbook was prepared to serve as a basic reference for data on nutrients in poultry products. Preparation of the table was computer assisted using the facilities of the Nutrient Data Bank (NDB), which has been established by the U.S. Department of Agriculture (2). The number of poultry products for which data are tabulated has been ex- tended to 304, more than twice the number in the 1963 edition of the hand- book. Some of the items in the previ- ous edition have been omitted. The nutritive values in this revision are based on an extensive review of over 1,000 documents published since 1963. Much of the data for broiler-fryer chickens and for turkeys was obtained from studies conducted under contract with the former Agricultural Research Service (now part of the Science and Education Administration) between 1970 and 1975. The nutrient values in this revision supersede data for these specific foods as given in the previous edition and in other reports by the Department (1, 3, 4, 9, 11, 12, 15). SOURCES OF DATA The data used here were obtained from both published sources and private com-— munications. Published sources consist of the scientific and technical litera- ture, numerous special bulletins, re- search reports, and other documents containing data or relevant material. Sources of unpublished data include industry, government agencies, and academic institutions. Laboratory research on broiler—fryer chickens and turkeys, carried out under sponsorship of the Science and Education Administration, supplied much of the information on weights, physical com- position, and tissue content of proxi- mate constituents, minerals, and the B-vitamins thiamin, riboflavin, and niacin. Also, information on vitamin A and cholesterol content in tissues of turkeys was obtained from these studies. The research on chicken was conducted at Virginia Polytechnic and State University, Blacksburg (S. J. Ritchey, principal investigator). The study on turkey was made at the University of Nebraska, Lincoln (T. E. Hartung, principal investigator). EXPLANATION OF TABLE Organization Foods in the table are arranged alphabetically by poultry species” fol- !Underlined numbers in parentheses refer to Literature Cited, p. 10. For the scientific names, see the appendix. lowed by poultry food products and mechanically deboned poultry. For some species, the foods are subdivided into classes of poultry, which have essen-— tially the same physical characteris— tics, such as broilers or fryers and stewing chickens, and they parallel the order in the 1963 handbook. A guide containing the names of the products, the corresponding item numbers from the 1963 edition, the NDB numbers, and page numbers precedes the table. The five-digit NDB number in the lower right corner of the table is used for computer access to the data in the NDB and as the food item number on machine readable tapes of the data. The first two digits designate the section or major food group for which the publication is issued, and the last threedigits indicate the specific food. Each page in the table is dated by year of preparation. When the table is updated or expanded, new pages will be issued with instructions for insertion. Measures and Weights The data in the table are shown in terms of 100 grams, edible portion, in column B; as the amount in the edible portion of two household measures and/ or market units of most food items in columns E and F; and as the amount in the edible portion of 1 pound (453.6 grams) of food as purchased in column G. Edible portion refers to the part of the food customarily considered edible in the United States. The meas— ures and weights for which nutrient values are shown appear above columns E and F. The weights given above these columns do not include the weight of the inedible material for those foods containing refuse. With certain exceptions, the weight above column E for NDB Nos. 05001-05276 in the table is of the edible portion or yield of the food obtained from 1 pound (453.6 grams) as purchased of raw, ready-to-cook (r-t-c) poultry including giblets and neck. For the raw items designated as flesh, skin, gib- lets, and neck, the edible yield per pound (453.6 grams) as purchased is the weight in grams used to compute the values in column G. Except for guinea and quail, the values shown above columns E and F are based on yields and anatomical part weights of poultry weighing the following amounts on a raw, r-t-c, as purchased basis with giblets and neck included: Pounds Grams Chicken: Broilers or fryers .. 3.33 1,512 Roasting eeeceececssess 4.56 2,068 Stewing eeesesessssss 2.93 1,331 Capons s«swessssenwees 0.30 2,949 Duck: Domesticated eeeeeees 4.42 2,004 Wild sesnnsossensnees 2026 1,025 COOSE svnnusrvsnnnsvens Se23 3,744 Guinea sswswensesnwvoss 1e92 872 Pheasant eeeeecsssceees 2415 977 Quail ceeesececcnssense 27 122 S5quab ccesecscccccnnnses .67 304 Turkey: All classes eeseesess 15.47 7,015 Fryer-roasters ee.eee. 7.05 3,198 Young hens eeeseseess 12.54 5,688 Young tOMS eeevssseee 23.06 10,460 The weights here do not include the neck for guinea nor the neck and giblets for quail. The measures and weights above column F for the first 276 items represent the edible portion of a particular anatom— ical part or combination of parts except cooked giblets, cooked light and dark meats without skin, and cooked flesh only of chicken and turkey. For items with skin, the weights are for the meat or flesh plus skin and separable fat unless fat is shown as refuse; for foods without skin, the weights are for meat or flesh only. The measure for cooked giblets is 1 cup of chopped or diced pieces, and for cooked chicken and turkey meats without skin it is 1 cup of chopped or diced (not packed) meat. One cup of cooked ground meat without skin would weigh approximately 110 grams; 1 cubic inch (16.39 cubic centimeters) of cooked chicken or turkey meat weighs 21.3 grams. The weight per cubic inch can be used to calculate the weight of pieces or slices of known dimensions. For those parts for which the columnF measure is 1 cup, the weight of the edible portion of the anatomical part is included in the table as a footnote. If applicable, the as purchased weight of each item in thetable for which refuse is known is also included as a footnote. Examples of calculations for the column E measure follow. The weights above column E for raw and roasted chicken thighs with skin of broilers or fryers are 57 and 37 grams, respec-— tively, per pound of raw r—t-c chicken (see NDB Nos. 05091 and 05094). The rounded weights of the edible portion of these raw and roasted thighs are shown above column F as 94 and 62 grams, respectively, per thigh. The edible yield of the raw thigh with skin from 453.6 grams as purchased of raw, r-t-c broiler—fryer chicken is obtained by dividing the weight of two raw thighs, 189 grams, by the weight of the raw, r-t-c chicken, 1,512 grams, and multi- plying the quotient by 453.6 grams. The yield would be 189 g : 1,512 g x 453.6 g or 57 grams. The yield of cooked thigh is obtained similarly. The edible weight of two roasted thighs is 124 grams. The yield is 124 g + 1,512 g x 453.6 g or 37 grams. Amounts and descriptions of materi- al removed during preparation of the food are shown above column G after the heading refuse. These amounts are ex-— pressed as the percentage of the total weight of the item as purchased and are used in computing the values for 1 pound (453.6 grams). For the flesh, skin, giblets, and neck, the as purchased item is the whole bird with giblets and neck. For the flesh and skin, the as purchased item is the whole bird without giblets and neck. Light meat refers to the breast and wing; the as purchased item is the breast and wing portion from the whole bird. Dark meat refers to the drum— stick, thigh, and back; the as pur- chased item is the dark meat portion from the whole bird. The leg includes the drumstick and thigh. For raw foods the item as purchased is raw; for cooked foods the item as purchased is cooked. If the raw food item were, for example, a chicken drum- stick, the pound as purchased item would be 453.6 grams of raw drumsticks. If the food item were fried drumsticks, the pound as purchased item would be 453.6 grams of fried drumsticks. The weight in grams of the edible portion of 453.6 grams of raw chicken drumsticks with skin, which, as ordinarily pur- chased, contains 33 percent of refuse as bone, would be 0.67 x 453.6 grams or 303.9 grams. The factor 3.039 is applied to data in terms of 100 grams, edible portion, to obtain the nutrient values shown in column G. With few exceptions, separable fat is not shown as refuse for raw foods unless the skin has been removed. If the food as described is raw chicken drumstick meat without skin, the drumsticks are presumed to have been purchased with skin and adhering fat and not to have been deboned. The weight in grams of the edible portion of 453.6 grams of chicken drumstick meat without skin, which, as purchased, contains 44 percent refuse (33 percent bone, 9 percent skin, and 2 percent separable fat), would be 0.56 x 453.6 grams or 254.0 grams. The factor 2.540 is applied to data in terms of 100 grams, edible portion, to obtain the nutrient values shown in column G for this item. The refuse values above columnG for the cooked foods are for bone or bone plus skin since the as purchased item is the cooked food. To obtain the per- centage yield of cooked edible food and/or the percentage yield of the cooked part with bone from the cor- responding raw part, refer to the edible and/or as purchased weights shown in the table for the correspond- ing raw food. The edible portion weights for cooked foods (in column F or footnotes) and the as purchased part weights (in footnotes) are the edible and as purchased weights yielded by the specific cooking method from the edible and as purchased weights shown for the corresponding raw food. The percentage yield of cooked edible food from the raw edible portion can also be obtained from the weights shown in column E. Weights for the food items broiler- fryer chicken breast meat with skin, raw and roasted, as shown for NDB Nos. 05057 and 05060, respectively, are as follows: Grams Raw: Half breast, edible portion .. 145 Half breast as purchased ee... 181 Yield per 1b r-t-c chicken ... 87 Roasted: Half breast, edible portion... 98 Half breast as purchased «oe... 120 Yield per 1b r-t-c chicken .. 58 The yield of the roasted edible por- tion, meat plus skin, from the raw edible portion is calculated as follows: 98 g + 145 g x 100 = 67 percent or 58 g + 87 g x 100 = 67 percent The yield of the roasted part with bone from the raw, as purchased breast (part yield) is 120 grams + 181 grams x 100 or 66 percent. The yield of roasted meat plus skin from the raw, as purchased breast with bone is 98 grams + 181 grams x 100 or 54 percent. The same value can be obtained by multi- plying the percentage of meat plus skin in the cooked item, which is 100 minus the refuse value, by the part yield as a decimal. A yield table for parts of cooked chicken and turkey is in the appendix. An extensive listing of food yields for a wide variety of cooking methods is in Agriculture Handbook No. 102 (6). Nutrients Proximate.—-Data for water are given in the table as grams in the edible portion of the food. Food energy is expressed in terms of both kilocalories and kilojoules. The data are for phys— iologic energy values and represent the energy value remaining after losses in digestion and metabolism have been deducted. The specific calorie factors used in this publication for calculat- ing energy values are as follows: Kcal/g Protein e000 ccesscccvesoe be27 Fat Se 0000000000000 9.02 Carbohydrate eves eco vcs oe 3.87 They are based on the Atwater system for determining energy values. Details of the derivation of these factors are outlined in Agriculture Handbook No. 74 (7). Kilocalories were con- verted into kilojoules using the factor 4,184, The values for protein were cal- culated from determinations of the content of total nitrogen (N) in the food using the conversion factor recommended by Jones (5). The specific factor applied to each food item, 6.25, is shown in the stub of the table following protein. The carbohydrate content of products consisting entirely of poultry except giblets is so small as to be prac- tically negligible. For such foods, the carbohydrate content was assigned a zero value. The sum of the percentages of water, protein, total lipid, and ash does not necessarily equal 100 percent for those foods for which a zero carbo- hydrate content is shown because the amounts of each of these four proximate constituents were determined independ- ently. For giblets and foods containing nonmeat ingredients, the carbohydrate value is the difference between 100 and the sum of the percentages of water, protein, total lipid, and ash. Fiber, if present, is included in the total carbohydrate amount. Minerals.—-Data on the content of nine mineral elements are included in the table. Zinc, copper, and manga- nese have been added to the minerals that were reported in the 1963 hand- book. The mineral data were obtained primarily by atomic absorption. The values represent the total amount of each mineral present in the edible portion of the food and include those amounts, if any, added to the product in preparation for the retail market. They are not necessarily the amounts of the mineral elements available to the body. Vitamins.--Ascorbic acid values are expressed in terms of reduced ascorbic acid. Most of the data for thiamin were determined by the fluorometric thiochrome procedure. Riboflavin was most frequently analyzed by fluorom-— etry. Niacin data were obtained both chemically and microbiologically. The values for niacin do not include the niacin that could be contributed by tryptophan, a niacin precursor. The term "niacin equivalent'" applies to the potential niacin value, that is, to the sum of the preformed niacin and the amount that could be derived from tryptophan. In estimating the amount of niacin available from foods, the average value of 60 mg of tryptophan is con- sidered equivalent to 1 mg of niacin (10). Values shown for folacin are for total folate activity. The data for vitamin A in liver and fat samples include chemically determined pre- formed vitamin A and beta-carotene, a carotenoid precursor of vitamin A. Values for vitamin A in all other foods are for preformed vitamin A. Vitamin A activity is expressed both as international units (IU) and as retinol equivalents (RE). One IU is equivalent to 0.3 mcg of retinol or 0.6 mcg of beta-carotene; one RE is equivalent to 1 mcg of retinol or 6 mcg of beta-carotene. One RE is equal to 3.33 IU of retinol or 10 IU of beta-carotene. Lipids.—-Trivial or scientific names for the fatty acids have not been used because the values for the unsaturated acids include positional and geometric isomers. In the list of fatty acids, the first number refers to the number of carbon atoms and the second to the double bonds in the chain. Only data obtained by gas-liquid chromatographic analyses are included here. The values shown are for the actual quantity of each fatty acid in the food and do not represent fatty acid triglycerides. Most of the fatty acid data were obtained as weight percent of fatty acid methyl esters. These data were converted to grams of fatty acids per 100 grams of total lipid using the conversion factors in the appendix. Details of the derivation of lipid conversion factors have been published (17.3. Values for total saturated, monounsaturated, and polyunsaturated fatty acids include fatty acids not reported in the table for many foods, and therefore they may exceed the sum of the individual fatty acids actually listed. The cholesterol values in the table are means of data obtained by colorimetric procedures. Amino Acids.—-The data represent re- sults obtained using both microbio- logical and chromatographic methods. Amino acid contents of each food were calculated from the mean amino acid contents per gram of nitrogen using the protein content and nitrogen factors given in the table for the specific food. The amino acid values may be converted to the per-gram—of- nitrogen basis by dividing the amount in a specific quantity of food by the nitrogen content of the same specific quantity of food. Presentation of Data The number of decimal places to which the data for some nutrients are given differs from that of the 1963 handbook. The decimal places shown are those in which the bulk of the analytical data was obtained and do not always reflect the accuracy of the data for all nutrients in all food items. The same number of decimal places shown for data on the 100-gram basis was carried for data given in other units of measure. Data in column B are the sample means. Values in column C are the sample standard errors. The standard errors are given to three decimal places throughout the table. Column D contains the number of observations on which values in columns B and C are based. The number of samples shown in the table does not necessarily represent the number of birds utilized for each determination of a nutrient in tissue. Values in columns E, F, and G were calculated from the data in column B on the 100-gram basis given to three decimal places. Weights shown above columns E and F are not rounded further than when used to compute the nutritive values shown in these columns. All values in column G were computed using the weight to one decimal place. As a result of these procedures, nutri- tive values shown may not be exactly interconvertible for the different measures for the same food. The means for the fatty acids per 100 grams of food were obtained by multiplying the mean grams per 100 grams of methyl esters by the appropriate factors to obtain mean grams per 100 grams of total lipid, which were then multiplied by the means of the propor— tion of total lipid in the food. Since samples for fatty acids and total lipid were considered to be independ- ent, the formula for the variance of the product of two independent samples was used to obtain pooled standard errors. No statistical expressions of amino acid data have been included because the means are based on data for more than one class of poultry. Data for light and dark meats were combined on the basis of grams per gram of nitrogen to derive a singlemean value applicable to light and dark meats and flesh. Where amino acid data were very limited, for example, for skin of poultry species, data available for skin of different species were combined on a gram—per—gram—-of-nitrogen basis to derive a mean value applicable to poultry skin in general. In certain instances, the number of samples is presented without inclusion of the standard error, and sample means were based on data that included averages of more than one analysis. Consequently, no estimate of variance could be obtained. For some food items, mean values are given without an accompanying standard error and number of samples. These values either are weighted means or are calculated using the contents of the nutrients in a nutrient fraction of a similar form of the food, or using the values for ingredients in a recipe, or applying retention and yield data to derive values for some cooked foods. If statistical expression of the data is given and data are based on nutrient content in a nutrient fraction of a similar form of the food, the source food is identified in footnotes. In a few instances, values are imputed from a different, closely related food. A footnote indicates that such values are imputed. If space for a nutrient is left blank, that nutrient has, to our knowledge, not been reported in the particular food item and its presence is uncertain. NOTES ON POULTRY PRODUCTS Values in this report were derived inpart from analyses conducted on 256 broiler-fryer chickens of a Vantress-— Arbor Acres cross. This strain is con- sidered to be fairly representative of commercial broiler stocks used in the United States. These broilers or fryers were analyzed raw and after cooking of cut-up parts both by roasting at 325° F (163° C) and by stewing. Also in this report are data for Nicholas broad- breasted white turkeys of various ages and different sex: 60 fryer-roasters, 60 young hens, and 80 young toms. They are considered typical of the turkey produced in this country. These turkeys were analyzed raw and after roasting at 325° F to an internal temperature of 185° F (85° C). For these particular cooking studies on chicken and turkey, anatomically matched cuts representing opposite sides of the same carcass were utilized to develop values for the retention of nutrients for dry- and moist-heat cook- ing methods. A table of nutrient re— tention in cooked chicken and turkey meat, both with and without skin, is in the appendix. The standard error and number of replications are given for the nutrients included in the studies carried out under sponsorship of the Science and Education Administration. These percentage retentions are true retentions (TR) and are calculated as follows: ZTR = 100 x F x (nutrient content per g of cooked food x g of food after cooking) /(nutrient content per g of raw food x g of food before cooking) The factor F is the ratio of the raw weight, including bone of the part that was cooked and subsequently analyzed, to the raw weight, including bone of the anatomically matched part that was analyzed raw. The grams of food, both raw and after cooking, are weights of edible meat only from the raw and cooked parts for retentions for meat only. The grams of food are weights of edible meat plus skin and separable fat if present from the raw part and weights of edible meat and skin from the cooked part for retentions for meat and skin. Data for cooked foods used in the calculations of retentions did not include the nutrient content of any cooking discard such as drippings. A comparison of true and apparent reten- tions for six types of weight changes that occur when food is cooked by dif- ferent methods has been published (8). Calculations for the apparent reten- tions were based on nutrient content of moisture-free raw and cooked foods. Also in the appendix are mean reten-— tions for some nutrients that were derived from values published in the literature and that were used to calculate nutrient content of some cooked food items in the table. No standard error is shown for values taken directly from the literature. All the meat items in the table are cooked without removal of the skin, and, in the case of chicken, without removal of the separable fat unless fat is indicated as refuse for the raw food item. Therefore, for some nutrients the data in the table may not be applicable to flesh that is cooked after being trimmed of skin and fat. Changes occurring in cooking poultry meats are complex. Both solids and moisture are lost from more than one tissue. High retentions of fat and calcium for meat only could be caused by migration of nutrients from the skin or bone into the meat during cooking. Low retentions for nutrients may be attributed to loss to cooking water or drippings and, if labile, to de- struction by heat. Data are limited for certain nutri- ents in poultry products compared to the number of parts for the different classes of poultry for which pre- senting values is desirable. For raw poultry items, such values are cal- culated based on known content of the nutrient inthe lipid (vitamin A and fatty acids), total solids (choles-— terol), or moisture-free, fat-free solids (minerals and water-soluble vitamins) of a similar form of the food or the most closely related class of the particular poultry species based on age. Similar forms of a food are, for example, breast meat, wing meat, and light meat. Analytical data for some nutrients in roasted and stewed items are more scarce than for comparable raw items. Values for such nutrients in roasted and stewed chicken and turkey items are computed for cooked meat without skin by applying retention and yield values, some of which are shown in the appendix. The nutrient content per 100 grams of raw food is multiplied by the percentage retention and this product is divided by the percentage yield of cooked food to obtain the content of the nutrient per 100 grams of cooked food. In this instance, the retention and yield values used would be those for either light and/or dark meat with- out skin. Cooked skin is calculated similarly using retentions and yields specific for this tissue. Values for roasted duck and goose are derived using retentions adapted from data of Paul and Southgate (13, 14) for duck. All calculation procedures on raw and cooked parts comprised of more than one type of tissue have allowed for proportions of tissues as determined by their weights in the carcass. When the physical composition data and nutrient data were not obtained on identical samples, the weighted mean nutrient values for parts consisting of more than one component or tissue are shown with- out the standard error and number of samples. All calculated values for vitamin Ain cooked parts with skin are based on retentions and yields of meat and skinand not on physical composition data. Examination of the retentions for total lipid in the appendix for roasted and stewed chicken meat without skin, 192 and 186 percent, respectively, re- veals relatively large amounts of fat retained or transferred into the meat. Comparably high lipid retentions were obtained for roasted and stewed light meat only, 203and 218 percent, respec— tively, and dark meat only, 187 and 175 percent, respectively, as well as for meat from each cut-up part. Lipid retention for roasted duck flesh only was calculated to be 155 percent. The roasted light meat without skin of the broiler-fryer chicken as analyzed contains 4.51 percent total lipid (see NDB No. 05041). Assuming that all the fat in the raw light meat only is retained when it is roasted with the skin on, the roasted light meat with the skin removed is calculated to contain on a 100-gram-cooked-food basis 2.28 percent lipid contributed by the meat and 2.23 percent lipid contributed by the separable fat or skin. The fatty acid distribution patterns of the separable fat and skin of chicken are very similar on the basis of grams of fatty acids per 100 grams of total lipid. The fatty acid profiles of light meat and dark meat are dissimilar from those of separable fat and skin on this same basis. Lipid retention values for cooked meat of chicken, duck, and goose indicate fat absorption or adsorption from a different tissue. In order for the fatty acid data in the table for these items to more closely approximate patterns for meat cooked without prior trimming of skin, the fatty acid values for cooked meat without skin were calculated, assuming 100 percent fat retention by the meat and the remainder of the lipid as being contributed by the separable fat. For those few items for which a total lipid value was cal- culated for cooked meat only, the same considerations were applied. The lipid retention values in the appendix may be specific for tissues with the same lipid content as those on which the retentions were determined and should not be applied directly to a tissue with a different fat content. While published information was being reviewed on the content of fatty acids in poultry products, data were compiled on the lipid distribution of the sepa- rable fat of domestic and game birds. With the exception of chicken fat, for which fatty acid data are shown on the basis of grams per 100 grams of sepa- rable fat, the fatty acid patterns from these sources do not appear inthe table. Values are shown in the appendix for fatty acid content of poultry fats on the basis of grams of fatty acids per 100 grams of total lipid for several poultry species. Values are presented in the table for chicken meat and skin, fried after dip- ping in batter and fried after dredg- ing with flour. Values are also given for fried meat after removal of the skin. The weights for the fried meat only apply to meat from flour—-coated parts. The values for the fried chicken are calculated based on data for the comparable raw chicken item. For chicken that is flour coated and fried, the yield of fried meat as the percentage of unfloured meat, the amounts of cook- ing fat absorbed, and the percentages of crust on the cooked product used in the calculations are based on unpub- lished data obtained with oven frying. Yields of parts with bone and physical composition data for floured, fried chicken are those in Agriculture Hand- book No. 102 (6) for oven-fried chicken. Retention values used in the calcula- tions for fried foods are those for dry-heat cooking. Ingredients employed include all-purpose wheat flour as crust and an all-purpose household vegetable shortening of a hydrogenated cottonseed and hydrogenated soybean oil blend as frying fat. The fatty acid composition of the shortening selected is as follows: Fatty acid G/100 g oil Saturated, total ececcee 25.1 1420 sevssnsrnvesnoses oh 16:0 vevvevesacececens 14,1 18:0 wosssnnmnmnssneene 10.6 Monounsaturated, total . 44,5 185) cossassnennssniesy 44,5 Polyunsaturated, total . 26.1 18:2 wanssamerresnwnon 24,5 1823 sevensannssnessnne 1.6 When values for batter—-dipped chicken were derived, use of a wheat flour pre- dust was assumed and this formula was chosen for the batter: Percent Enriched wheat flour eeceeee 37 Egg YOlKk eceeeccccceccccccce 5 Nonfat dry milk eececceccces 1 Ball sesssssennoevanennornnse 3 Water eccececsccccsccscccccns 54 The shortening was the same as for floured, fried chicken. The cooked coating was determined to contain 17.9 grams of absorbed frying fat per 100 grams of coating. The per- centage of cooked coating calculated as adhering to each batter—dipped part is shown in the table. A weight loss on frying of 30 percent of the weight of the raw batter—-dipped part figured in the calculations. A further weight loss could occur if the product were chilled or frozen followed by reheating. Quantity of batter picked up, amount of coating on final product, fat absorp-— tion, and cooked yield of product are based on values taken from published reports. Percentage of coating is affected by processing techniques. Quantity of fat absorbed is related to frying method and batter formula. The cooked yield value used is the means for deep—-fat frying methods. The values shown for batter—-dipped chicken are therefore general and not neces— sarily specific for any one single method for preparing this product. The basic nutrient and weight data for turkey inthis report are for fryer— roasters, young hens, and young toms. Nutrient values for a fourth classi- fication of turkey, designated as turkey, all classes, are added to the table for use if the specific class of turkey is unknown. The values shown for turkey, all classes, are weighted means based on the nutrient and weight data for the fryer-roasters, young hens, and young toms. The weights used to derive the values for turkey, all classes, are based on the total pounds of ready-to-cook turkey of each of these three classes held in frozen storage during 1 month in 1978, The proportions by weight contributed by the three classes and used in deriving values for turkey, all classes, are 50 per— cent young toms, 45 percent young hens, and 5 percent fryer—-roasters. Much of the analytical data for vitamin B,, pantothenic acid, vitamin By,» and folacin in turkey were obtained on parts not shown in the table, such as breast meat only of young hens or young toms or on parts of young turkey whose sex was not designated. Therefore, the means of these data on which the values in the table are based do not appear in the table. (1) (2) (3) (4) (5) (6) (7) (8) LITERATURE CITED Adams, C. F. 1975. Nutritive value of Amer- ican foods in common units. U.S. Dept. Agr. Agr. Handb. 456, 291 pp. Butrum, R. R., and Gebhardt, S.E. 1976. Nutrient Data Bank: Com- puter-based management of nutrient values in foods. Amer. 0il Chem. Soc. Jour. 53: 727A-730A. Feeley, R. M., Criner, P. E., and Watt, B. K. 1972. Cholesterol content of foods. Amer. Dietet. Assoc. Jour. 61: 134-149. Fristrom, G. A., and Weihrauch, J. L. 1976. Comprehensive evaluation of fatty acids in foods. IX. Fowl. Amer. Dietet. Assoc. Jour. 69: 517-522. Jones, D. B. 1931. Factors for converting percentages of nitrogen in foods and feeds into percentages of protein. U.S. Dept. Agr. Cire 183, 22 pp. (Sl. rev. 1941.) Matthews, R. H., and Garrison, Y. J. 1975. Food yields summarized by different stages of preparation. U.S. Dept. Agr. Agr. Handb. 102, 136 pp. Merrill, A. L., and Watt, B. K. 1955. Energy value of foods - basis and derivation. U.S. Dept. Agr. Agr. Handb. 74, 105 pp. (Sl. rev. 1973.) Murphy, E. W., Criner, P. E., and Gray, B. C. 1975. Comparison of methods for calculating retention of nutrients in cooked foods. Agr. Food Chem. Jour. 23: 1153-1157. 10 (9) (10) (11) (12) (13) (14) (15) (16) (17) 1957. Willis, B. W., and Watt, B. kK. 1975. Provisional tables on the foods. Assoc. content of Amer. Dietet. Jour. 66: 345-355. National Academy of Sciences - National Research Council. zinc 1974. Recommended dietary al- lowances. 8th ed., rev., 129 pp. Washington, D.C. Orr, M. lL. 1969. Pantothenic acid, vita- min B,, and vitamin Bio in ise U.S. Dept. Agr. Home Econ. Res. Rpt. 36, 53 pp. and Watt, B. K. Amino acid foods. U.S. Home Econ. Res. 82 pp. A., and Southgate, content of Dept. Agr. Rpt. 4, Paul, A. A. Te 1977. De A study on the composi- tion of retail meat: Dissection into lean, separable fat, and in- edible portion. Human Nutr. Jour. 31: 259-272. and Southgate, D. A. T. 1978. McCance and Widdowson's The composition of foods. Ed. 4 (rev.), 418 pp. Her Majesty's Sta- tionery Office, London. B. P., and Butrum, R. R. Folacin content of se- lected foods. Amer. Dietet. Assoc. Jour. 70: 161-172. K., and Merrill, A. L. Composition of foods. raw, processed, pre- pared. U.S. Dept. Agr. Agr. Handb. 8 (rev.), 190 pp. Weihrauch, J. L., Posati, L. P., Anderson, B. A., and Exler, J. 1977. Lipid conversion factors for calculating fatty acid contents of foods. Amer. 0il Chem. Soc. Jour. 54: 36-40. Perloff, 1977. Watt, B. 1963. APPENDIX Common and Scientific Names of Poultry Chicken eeeceeseesesssessses Gallus gallus Duck, domesticated and wild. Anas platyrhynchos Goose, domesticated e¢eee... Anser anser GUiNea eeeeeeseccsccessceees Numida meleagris Pheasant eceeeseseesssssssss Phasianus colchicus Quail ceeseessecssessesseess Coturnix spp. and Colinus spp. Squab (pigeon) eeeeeeesesess Columba spp. TUrKeY seessssssscecescessss Meleagris gallopavo List of Abbreviations C vesssssnvessesncssssnsnnss CUP € cecececcecscssscccssssssssses gram TU vesenmmesessesssnsvumnnsss international unit KCAL sessvvassssssssssssssss Kilocalorie KT sesesssencovnnnnsnennseee Ellojoule 1D seseessssssssssscecesesss pound MCE eeesssssssssssssssssssss Microgram HE sesnnonsssesanscssesesssss Nilligram HN cesvncusnnnnosesensuseesss Nitrogen NDB eeeeocesscccsssasssessss Nutrient Data Bank REL WL sevevesnsvenssnnseene NEL weight NO sessnsssssvsnssassesssess number OZ sesvsssssssssesscesssssses OUNCE PKE ceccseccccescscescsessss package RE cosesnsvesnssesvensssnnee Fetinol equivalent L=L~C esesonsssssssssnsssvese ready-to-cook tDSP eeesessssssssccssssssss tablespoonful 11 Yields of Cooked Poultry Products Chicken, broilers or fryers Roasted Stewed Part Part Meat Meat Part Meat Meat with only? and with only? and bone! skin? bone ! skin? . Percent Percent Percent Percent Percent Percent Flesh sewevene 66 74 65 75 79 73 Light meat ... 68 73 68 78 80 77 Dark meat .... 64 75 63 73 78 69 Back ceeseccss 57 78 54 67 82 61 Breast ceveves 66 73 67 75 80 76 Drumstick eo... 73 71 71 80 75 78 Thigh «eevnsee 67 75 66 75 79 72 Wing eeeesenss 72 72 70 85 82 84 Turkey, roasted Part Meat Meat Class and part with only 2 and bone ! skin? Percent Percent Percent Fryer-roasters: FleSh sueussesecessscscones 15 71 74 Light meat seswevseessssee 78 76 77 Dark meat eeececescssccsses 73 67 70 Young hens: Flesh suuscosseeswessssons 73 77 74 Light meat seeeeeeeesceess 76 81 78 DALk MEAL Juwesessissvoees 70 72 70 Young toms: Fledh sevessnsscecnnsnnces 72 72 71 Light meat secececeeenness 73 76 73 Dark meat eeceeecesssccoeees 70 67 67 1 As percentage of raw part with bone. As percentage of raw meat without skin. As percentage of raw meat, skin, and separable fat. 12 Conversion Factors for Fatty Acids of Poultry Products Food Conversion factor Poultry products, raw: Chicken: Light meat without skin: Broilers Or fryers eccecececcscecccccsscccce 0.729 Roasting and stewing eecececescesccccccccce +773 Dark meat without SKin eeececececcecccccscccsccce .815 SKIT eecocecssosessscsssssscssscsscsssssossccscnss .910 Separable fat eeecesscscccsccsccsccsccccncane .953 HEAT ecoeceoccsscsscssssscsssscssosscscscssssssasons .829 Liver: Broilers Or fryers cecececececcccsccccscoccce .748 ROAStING ceeeoeccsccccscsscscsoccnscccccccs «771 StewWing seeeessccssscssccccscesssscccccccce «792 DUCk 1iVETr eeoceeccccccscsccsscsscscasceccssacsscncs .600 GOOSE 1iVEr eececsccsccscecscsssssssscsscscsscnssscs 620 Squab (pigeon), breast, meat Only cecececeecccces .830 Turkey: Light meat without SKin scececececcceccccccenes .761 Dark meat without SKin eecsceeccscecccccccccns .862 SKIT ecoeescosesossescscssssesscssossssnsnsscsoscscss .916 HEATL ecocesoscccccsccsosssccssssscsossccscscscs .770 LiVEr eeocecescescsscscssssssscssessscscsscscssscscss 744 Poultry food products: Chicken frankfurter ecceecsessssccsesccssssscscsccse +927 Gravy and turkey eesecesececccccscccesseccccccccns .873 Mechanically deboned poultry from-- Broiler backs and necks with skin eecececcccccce «920 All Other SOUYCES sccccsssssscosccssssssscssscccsse .930 13 91 Retention of Nutrients in Cooked Poultry Products Retention for dry-heat cooking Retention for moist-heat cooking Chicken. Turkey 2 Chicken! Meat only Meat and skin Meat only Meat and skin Meat only Meat and skin Nutrient Mean Standard Mean Standard Mean Standard Mean Standard Mean Standard Mean Standard error error error error error error Percent Percent Percent Percent Percent Percent Percent Percent Percent Percent Percent Percent Water sececccees 63 1.0 59 1.0 65 0.66 64 0.67 70 1.0 70 15 Protein cevesesne 101 1.46 99 1.2 99 «77 100 «74 101 1.13 98 Ye? Total lipid es... 192 5.73 57 2.3 128 3:15 91 2.0 186 7.92 59 1.7 ASh ssessveneses 13 2+] 70 2.1 80 «92 83 © «94 75 2.1 74 1.9 Calcium vwsssnss 98 5.8 92 5.7 129 3.67 130 3.41 87 6.8 80 4.9 Iron eesseseeses 97 2.7 87 2:5 96 3.7 96 3.8 94 «99 88 .87 Magnesium eeeeee 77 1.6 76 1.7 79 .83 82 .81 66 l.1 67 1:2 Phosphorus «eee. 80 1.5 79 1.8 81 1.0 83 Jel 69 1.1 69 .96 Potassium eceeess 80 l.4 78 1.3 75 .80 76 .80 57 1.5 58 1.6 Sodium sessrensns 82 2.3 76 2.9 76 .88 78 .93 71 3.2 69 3.0 Zine seevesvesen 105 2.33 100 3.66 99 3.0 100 2.72 104 1.75 99 1.9 Copper eceececcces 95 3.0 91 3.6 68 5.9 69 6.3 93 22 91 1.8 Manganese eceeee 77 3.0 72 4.3 78 4.4 81 4.4 78 2.6 73 2.1 Thiamin ssvveses 73 6.2 71 5.7 66 1.9 67 2.0 53 2.8 55 2.8 Riboflavin sess 90 4.4 89 4.2 82 2.1 85 2s1 95 1.9 93 1.8 Niacin esesseess 82 5.2 82 6.2 89 2.1 91 2.2 60 1.9 61 2.6 Pantothenic acid 77 os * on oes cee cee wes we 356 soe wwe . wiv Vitamin Bz evess 80 wow eos ee 71 wes ses “on 349 sow wee or Folacin sesesesss Tw we wieie ves 61 oe cue _ 460 sm iain . ve Vitamin B ®eee 65 cee cee cee 64 eee see ese 48 eee see eee Vitamin A seccoe 75 ese 75 eee cee cee 0 sce 75 see 75 eee Cholesterol ese. 95 sew LL "oy 89 2.0 88 1.9 ses Tr 2a ne 1 8 replications for all nutrients for which standard errors are shown. 2 41 replications for all nutrients for which standard errors are shown except 9 replications for zinc, copper, and manganese. 3 Based on data for beef. “ Based on data for turkey. Note: Poultry was cooked without removal of skin. SI Fatty Acid Content of Poultry Fats ! Chicken Duck Goose, domesticated Goose, wild Fatty acid Mean Standard Sample Mean Standard Sample Mean Standard Sample Mean Standard Sample error error error error Grams Grams Number Grams Grams Number Grams Grams Number Grams Grams Number Saturated eeeeecess 29.9 sie wiey 33.3 on “ee 27.8 see ces 28.5 co oes 12:0 ssssnvsvensi el 0.02 14 ol ew 1 Trace pe. 6 sen ew wae 1420 sonsnsveesee +3 .05 62 ob 0.01 93 5 0.06 21 3 0.03 15 1610 cessvvinenss 21.6 .382 70 24.7 214 98 20.8 .493 21 23.4 .401 15 18:0 sesnnsnveece 6.0 .19 70 7.8 .11 98 6.1 «17 21 4,8 24 15 20:0 savessesncee «9 | 7 saw we» vee 1 Pap 2 wee on sue Monounsaturated ... 44.7 cos ew 49.4 ve oes 56.8 or . oe 50. ane ave 1421 cenovsnenins 3 .03 35 Trace vow 2 wan awd wa — a. mee 1621 secennnvenen 5.7 .19 70 4,0 .09 98 2.8 «20 21 3.2 «34 15 18:1 cececocscesss 37.3 .499 70 44,2 «291 98 53.6 «921 2] 47.6 3.31 15 2021 ceeevacosece l.1 31 12 1.1 .043 91 .1 ew 2 ses oes onl Polyunsaturated ... 21.0 ees eee 13.0 ces ces 11.0 ees oes 16.2 ces cee 1832 vovennnansss 19:6 .618 70 12.0 «237 98 9.8 «54 21 15.5 1.09 15 18:3 sesvosnnenee 1.0 «075 56 1.0 033 93 5 “3 6 ot .09 15 20:4 covennesneee wl .04 5 ese TT . vn 0 cee 2 ew ven ne Pheasant Quail Turkey, domesticated Turkey, wild Mean Standard Sample Mean Standard Sample Mean Standard Sample Mean Standard Sample error error error error Grams Grams Number Grams Grams Number Grams Grams Number Grams Grams Number Saturated cecsseses 33.5 nan vee 28.6 on vee 29.5 ee _—" 32.3 co woe 12:0 ceonsomusiosns .1 Sa 1 wl es 1 Trace wee 3 vou wo ees 14:0 coesensvesce 1.0 woe 1 1.0 ove 2 .9 .06 32 1.0 «055 3 1610 vaseennnnnes 20.8 evs 1 19.9 ie 2 20.6 «521 32 24,7 .382 3 18:0 seesnesvrees 5.6 rp 1 5.3 we 2 6.2 «35 32 6.4 .49 3 20:0 concnionseee vos — xe 1.3 — 1 1.1 .13 12 wes sok “es Monounsaturated ... 49.9 "sie ve 41.8 vou ww 42.9 — Pe 42.0 “es I 1431 sen nrenvien A oy 1 a2 cow 1 ob .04 12 «3 .06 3 16:1 eeceecssecsass 10.9 “ea 1 5.4 wal 2 6.0 .30 32 6.8 «30 3 18:1 secevssnsssse 38.6 oes 1 36.2 aoe 2 35.9 «751 32 34,7 1.61 3 2021 coesnoverens ol TL i Trace eee 2 wes wee pp oes 2% ese Polyunsaturated ... 12.2 we # —_ 25,2 oT s 23.2 cee ees 21.3 ces pe 1812 scssnunsevne 5.8 “es 1 18.8 “ee 2 21:2 .662 32 20.0 2.14 3 18:3 covonvrnenee 6.4 we 1 6.0 "a 2 1.4 +079 32 1.2 «055 3 2014 cosmvanevben wen wee Site 0 wit ¥ 1 .3 +03 11 oy ew Tiaid 1 Per 100 g of total lipid. Note: Fatty acid conversion factor = 0.956. GUIDE TO POULTRY PRODUCTS AH-8 item (1963) Chicken, broilers or fryers: Flesh, skin, giblets, and neck: RAW coseesesscsccsesscoscsscsssssscsscssscscssccsscscscs 086 Cooked: Fried: Batter dipped eeeececececcccccccscscsoscccscscccscscccscsnsce Flour coated eeesecccesccscssscssscsscssssscscsnss 087 BOASLAA sunnen sonassssnasssssanssssssnssnsessoesesssesos BLewed sesvessssonsnssrnosernsnsvnstnsssstavssnnsessssnse Flesh and skin: BAW cos vevsvensmversiosormnssssnsnonsssssmnnsssvenasse 0633 Cooked: Fried: Batter dipped ccececscecececececcsccccsccscccccsccccnncsne Flour coated csisssnsamssssssnssosssnssssssnsnsess 089 < Roasted © ©0000 0000000000000 0000000000000006000000000000c0os0 Stewed ® ©0000 0000000000000 0000000000000000000600000000000 Flesh only: RBW sssseceosoeossosstesvesasssssssassssssssssssssssnsse 690 Cooked: Fried seesssssssssssssesssssssessssssecsscsssncconsse 691 BOASLAA wessnvomsomssnnimmsosnomaions sos ene sssssniossssses Brewed sessesswwmssonssmismve ns sSwaesesssses sees esees series Skin only: RAW sssesssvsnssosssssvnssnsssssnsssssssevssnssnsesns 092 Cooked: Fried: Batter dipped secececcecceecececscccrcsccececscnncsnns Flour coated wasssrsssvsvssssnnsrssssssenrssscsswee DOI ROAStEd seeeeescscsesssscsscscscsccccsscoscsssossssscscsssnss Stewed ecosssessnssvsanrsvnsossssmossssssnnessesoounesenes Giblets: BAW sesvenvecosesvocosssseosrnssnnssosnssncssnsnsenes DIS Cooked: Fried, flour coated ssecscesseeevnvssnsossnnsnnssnnsse DIS SImmered sesesesvnsrsesnnsnonsssnvnsesn swam ene sma we® oon Giblet parts: Gizzard: RAW seeeecsesessesesscscnsesesesssnssnsnsansesssncnss 1036 Cooked, simmered cesessevvnsssnsnssssssessvessncsess 1037 Heart: Raw © © 0000000000000 0000000000000000000000000000000o0 1116 Cooked, simmered eceeecscecccsceesssessssncassannenss 1117 16 AH-8-5 NDB No. Page 05001 05002 05003 05004 05005 05006 05007 05008 05009 05010 05011 05012 05013 05014 05015 05016 05017 05018 05019 05020 05021 05022 05023 05024 05025 05026 27 28 29 30 31 32 33 34 35 36 37 38 39 40 42 43 44 45 46 47 48 49 50 51 52 AH-8 AH-8-5 item Cras (1963) NDB No. Page Liver: BAW samuesssssmonesbssssssssasrssssssnnppssssnnenss 1270 05027 53 Cooked, Simunered sesssvvssossssnssseessvsesseveness 1271 05028 54 Light meat with skin: RAW ssn sseosssonsessesnsmnsnsesssroristsonssensune 096 05029 55 Cooked: Fried: Batter dipped eeceeccecccccsscsccccccccsescescccssscnncs 05030 56 Flour COALed sovseeeosossossrsnsessnssssnecsessennne 637 05031 57 ROASLEd cececsccoscessscssssssssscsscscsscscssscsssssscsscones 05032 58 SLAWEA weresessasstsanoosrsssrpasnssessswenessssnnsstonses 05033 59 Dark meat with skin: RAW soveceusssonaonssnseessnssnssronsssssssessesssnnsss 095 05034 60 Cooked: Fried: Batter dipped eceeecccscecsccssscscscccccccccsscscsscans 05035 61 Floul COOLEd .ossiststenssvnansbsssrnssensmnnnces HII 05036 62 ROGSLEd ceeeevccscsccscssscssssscscscssccssscsssesassoses 05037 63 SEEWEA covevsnssseshsosessssmsrsssssseosscsssescnnsssssie 05038 64 Light meat without skin: RAW cosessorsossssrsnsseusssvnsssssossssnssssesssessnss 700 05039 65 Cooked: FPIGH covimnaiissostsvessemessssenmmsnysssrntsesetss FOL 05040 66 ROGSLEd ecesescessescessessesssssascsscscscssssssscscssosos 05041 67 SLEWEd ceccceoccecsesssesssssosssssoscsscscssscscscsssssccsssnscccs 05042 68 Dark meat without skin: RAW sone rmossnbbi insist spmanisessnmunassonssnessvtst 702 05043 69 Cooked: Fried © 0 © 000 0000000000 0000000000 0000000000000 0s00000 703 05044 70 Roasted ©0606 060006060000000000006000000000000000000000000000S 05045 71 Stewed © © 0000000000000 000000000000 000000000000000000s000o0 05046 72 Separable fat, TAW ec ceccocecceccccsccccscsoccsocscscocsocscsoccscscccnscocoscsocose 05047 73 Cut—up parts: Back: Meat and skin: RAW cosussnisnessssnmossrsssmnnssnsstnstsesse 204, 712 05048 74 Cooked: Fried: Batter dipped eeeceecesceccccccsssssscsssscscccccsss 05049 75 Flour coated eeeececscssssssccecsssssess 705, 713 05050 76 ROBBLEAA co vosessvossssnsmssssssessrsessssssssnsnesss 05051 77 SLOWED ome ssssRsmsssbsmemasses ss Ome sersn ees en ees 05052 78 Meat only: RAW coencasssesenssevessnsisbsissssessesssomensenmoness 05053 79 Cooked: PTLEU worsted otnacassssosssssssssssssessecsonsnsnsoss 05054 80 ROGSLEA seecevcecsessessssssscsscsscvsssssssssssnsas 05055 81 Stewed cececcecccccsssscesssssssssscssessssssscscccacs 05056 82 17 AH-8 item (1963) Breast: Meat and skin: BAW sessstosnnrtssstossnsssnmuvnssnsssmnesessonese 200 Cooked: Fried: Batter dipped seeeecsescccscecessasesssscccsccccnaes Plour 20858d cesvnneesvsnsunnnssnmennsonssmas 207 BOASLEd sunwnwrs seas sssosssnsonsssssnicwsssswsvsssess Btewed seenssvesssssrssnssnemosseosresssgtssrvonsnem Meat only: BOW tats a ans ss ans sensors ssdsnonossssstohoesssnesss vans Cooked: FRICL cui onestamonmetnt nome ninsse somes ssssosssss ones RBOASLEA went eresnmsnesnonsonoessonmewssssssossssss sie Stewed cuwesrsenessmsnsssrivisesscness ose errs emeee Drumstick: Meat and skin: RAW ceeceececcsceecrsesecscssescseccsccsccsccoccnsecsnss 708 Cooked: Fried: Batter dipped ececeeecsecsssssscsssccccocsescsnnssnes Flour coated eeeecsecccscccoccccesscnnsscnsse 709 ROQStEd seeceescecesesccososcececcacasaonsnccccccssess SLEWEAd ceeeeeeccesscosscoosccsssccesssoosncccsocscsssss Meat only: PAW suninnasoonsntsssssnesesscsnsetesrssnsnsecensenessess Cooked: Fried ceeececececeescsecseososecsceccecosanescasccscccoess BOBBLE wvsernnmusussnnmmosssssnessssssenisssesnessvs BLEWEA wav uaanwavssnnnmoss dso oessiesassesansssesenes Leg: Meat and skin: RAW suns itmnses se mnsssvseoenessnsssissssseseessnroesss Cooked: Fried: Batter dipped eeeecececescocecceeesnncccnnceccness FLlour COBLEA sass e ts sunita nas snsmtiss vs nte senses sion ROGBEGA su vrsesnmsamnsnesnmoms sans sess sees see eesssies Stewed I Meat only: Raw Ste eccrce cect eccececccecrscecses ccs cses esc 0000s e en Cooked: Pricd cissesonvsessesnnseassnisssssssorsseseesn assess Roasted ec ccccectetrcsestetseetertsastestrcnnsencns Stewed BEBE ERNE ES EAR AIEEE ERIN NEON B EO ET ENO ES boas, Neck: Meat and skin: Raw 0000s r0rsrrrr0rr000000000000000000000000000s 710 18 AH-8-5 NDB No. Page 05057 05058 05059 05060 05061 05062 05063 05064 05065 05066 05067 05068 05069 05070 05071 05072 05073 05074 05075 05076 05077 05078 05079 05080 05081 05082 05083 05084 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 AH-8 item (1963) Cooked: Fried: Batter dipped eeeececccceccsccscccccccccccccscoccane Flour coBLald wessessvsvvssssssesnsrvsnsvgsnnss 711 Simmered ecceecccscescscccsvssrsscsssccscscssscssssscsscsoces Meat only: RAW ececocecoccscscsscssoscsssssossssssscessosccsscosscssscsssssscsosss Cooked: Fried sceeesccsccsssssssssscscsccccecccenssssssessossese SimmeTred eeeeescecccsscsscsccssscscscsscscssscscsscasccns Thigh: Meat and skin: Raw © ©0600 000000000000 0000000000000 0006000000000000 714 Cooked: Fried: Batter dipped eeecesccceccccscsssccccccccsccsccncns Flour COBLEHA sssinvcsvesensnesssnsssssrssssnone 713 ROGSLEd cecececscscscccscscsceccssecccccccsscscsscsccse Stewed eeecccccsssserssestssssscessssecssscsessssssns Meat only: RAW coecessccccsscscscscscsccsscecscscoscscsscssssscsscsssssscscs Cooked: Fried ececcccvossessensssssevceseescvsssssssssasessoee ROBBLEA saves is ets enosnssssmassses sessssneenensenesse StEWEd eccecsccsscssssscsossssssssossssssocsssscscscsscs Wing: Meat and skin: BOW cesnoninssshgosornismsssnssssswovnssamonsenns 710 Cooked: Fried: Batter dipped ececececsccsscccsccsccccccccccccsccnns Flour coated eeeecocececcssssscssssssssesssse [17 RoOASted eceecececescscscoscscsssecsscssscscssssscssssscnsncnsss Stewed eececcccccccccscscssccssssccccsssessssccsscsccsoccs Meat only: BOW teens tessestrasssssssssssnesesssssessssssssssosss Cooked: Fried eeceeccesceccccsscsccscsssccscscscsccscscscscsccscsscscscsosccnce ROAStEd seceescsccscsscoscscsscsssssccsosscsccscssscsoscsscscsas SLEWEA csesvesssossrnssenssssveesseacsscesansssnssnes Chicken, roasting: Flesh, skin, giblets, and neck: RAW seencnmessssnrnonessspassissstsrsssssnvsssennones 720 Cooked, TOASLEd wsmersesrvrenensasnssisssssnssnssnaes 421 Flesh and skin: BAW cesnmossnss tts said sdsmssssasswosnsnnmoneseasnmees Joo Cooked, roasted sseseeseeeesescacsssscenssssesssnenss 723 Flesh only: Raw © 0 0000004200000 00060000 000000006000 000000000000000s0s0 724 19 AH-8-5 05085 05086 05087 05088 05089 05090 05091 05092 05093 05094 05095 05096 05097 05098 05099 05100 05101 05102 05103 05104 05105 05106 05107 05108 05109 05110 05111 05112 05113 NDB No. Page 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 AH-8 item (1963) Cooked, roasted seessencssrsssnrosessnsossnssnsvnnons 7125 Giblets: RAW evsvssvnncsssssosssssesssnsosssnnsssasnnsnnsesssevsss 7120 Cooked, simmered ececececceccscccccccccscccsccesccscsscsscsnnss Light meat without skin: BAW sus vusssssamsusssnnvosssssnsasnssomsonsnssonesnss 707 Cooked, roasted seseeessesscsessosssssnssssensesssese 728 Dark meat without skin: BAW samvesssasmossrssnnesnsssnsnesnssnnmnsnssssnmnsnsss 729 Cooked, roasted seesessvssssnsssnsesssssnsnosassessvenses 730 Chicken, stewing: Flesh, skin, giblets, and neck: RAW suvsessssssnassnsssnsesssosnossssssnsnssnsssnnsses 33 Cooked, Stewed eceecescecccsccescassscsssscssssssnnnass 734 Flesh and skin: RAW cevevsesstsrccesncsnesesessncenssnsnesecacsnnsene 735 Cooked, stewed cevevesenssseessrssscesssennssssnnnnss 736 Flesh only: RAW saninnsssessvetosessevssssessnennstsssssnennsneveses 137 Cooked, Stewed eessesservvsssrssvnsssssssvnsnssnsanes 738 Giblets: BAW susacssvssvnssanosansssssssavsanssnssssssnssvsses 739 Cooked, simmered eececeeccceccescscsseccscscccscscsscsccscsscns Light meat without skin: RAW summmennnsswmsnsssnmesssnssmenssvossmmussrsmmnsne 440 Cooked, stewed cosvesssssnssnsssnsmsvnssnswwanssnsweee 741 Dark meat without skin: RAW susvmsscssamsnssssnntosssssnsssnsssnsnvnssensnnans 142 Cooked, Stewed eeeececcescscsscscccscsssssosscccscccssscece 7/43 Chicken, capons: Flesh, skin, giblets, and neck: RAW sasasesssssnvessnssnnnssnssssssassssnnssnnssnenne 744 Cooked, roasted seececcscccecscsscecscsssssesscssnssssoncssne Flesh and skin: RAW senswnvsvennnvsasssssnvssssosvnsessvsnomasnssnsnss 7145 Cooked, roasted seeeeecesccccccccesecsccnssvsescsccnssnsnnes Giblets: RAW eessvvessnsnsvssossssvsssessssnsssssavsnneessnnss 740 Cooked, simmered cesvssssssessssssssrsnssnsssssnssnsnssssses Duck, domesticated: Flesh and skin: RAW sev ceecsrvecencsenccesesesescesesssscesscernsesesnnsens Cooked, roasted sesvssessrevessssasnsnsssssnmssnsssnonesessse Flesh only: RaW sesvvsesnssosnssnsnsssnsesssssassvsnsnesssvennnens 962 Cooked, roasted ceeesescccsccscosssesssscscssasscsssscsssssassce J oa of Duck, wild, raw: Flesh and SKin saeeecevsessssscesescssosssnvesssnssnsvsensssse 20 AH-8-5 05114 05115 05116 05117 05118 05119 05120 05121 05122 05123 05124 05125 05126 05127 05128 05129 05130 05131 05132 05133 05134 05135 05136 05137 05138 05139 05140 05141 05142 05143 05144 NDB No. Page 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 AH-8 item (1963) Breast, meat ONlY ececcecccccocecsccccccsccscccsssccscsscssccscccsccs Goose, domesticated: Flesh and skin: BAW sesupsetssssessssnanissssovissssnnvsrssnsssasvsnn 1043 Cooked, roaSted eeeeeccccecscccscscccscncscnscsccsesss 1044 Flesh only: RW sevsenssnsomnsssnsossnasnvsanessnosnosssnnsnvssse LOGS Cooked, roagted ssvesssssassasssravsnsessnsssnsaveses 1046 Liver, Taw sssessmssssssnonsessssrsnssmsssnsessnenensee 1272 Guinea, raw: Flesh and SKin seseesssvccvecscecsscsscessascsnssensess 1097 Flesh ONly eececcccccsccccceccecesecsseccscsccsscscssscsscscosccs Pheasant, raw: Flesh and Skin cessesssssrsvsnsssrsanssvennssssnnnenssess 1554 Flesh ONlY seseceecececcceccccscesccceccescscnsescesnss 1555 Breast, meat ONlY eccececcccscececscccceccssscscscccoscscnces Leg, meat ONly ecececcecceccceccscsccssccsecsccsscscccccsscsccssccs Quail, raw: Flesh and skin eessssosscsesssssssvosssssesssnsssnssaes 1837 Flesh Only eeececesseccscececececcccecscsssescccscscssscsnsnas Breast, meat ONlY ececececceccecscocscsccsceccsccsocsccccosscscsccscns Squab (pigeon), raw: Flesh and Skin sevsessvessssnvsnosssnnsssssonsassssanes 2187 Flesh ONlY ssasssassssssecessacsesssesccsssasscaccesses 2188 Breast, Meat ONlY ecuecevevecccccescsccsccscscccnssnseasnees 2189 Turkey, all classes: Flesh, skin, giblets, and neck: BOW sie tina tt bheamensisvohbuiane eres samnnes nn essss somes oSed Cooked, T0B3LEA sessvrssssvavssssssreeansecnsnncsenee 2328 Flesh and skin: ROW ces eesessccscssscscssssccccscscsssccscsscscscscscscncsescnces Cooked, T0B3LEA cusnvvssavsnesssssnensnssnvssosennnse 2329 Flesh only: BAW 5.0088 a sass sssttssss ian ss snes aamsenvsaossvssntindise asd Cooked, roasted eeesceeecssscesssessccenssscsssccssssse 2331 Skin only: ROW costs sn vssstasssseamnunssssamaensshaonensssnees Soda Cooked, To8Led sanecssrssamonsnsnnmesassnnvssvssnvnss 2333 Giblets: RAW veoossssssosssnssssssesssesssssentsstnssosaseeseses 2300 Cooked, Simmered eseeescesccsceesescscsccscscsensssess 2339 Giblet parts: Gizzard: RAW vosemsssnvsonmsrssnnsvvesssnssssesssnsntesssnees 1039 Cooked, simmered sesservsorssnvssvssssressreenssenes 1040 Heart: RAW ecocesossesvssssvsatscesscssssncsnnscesesscsenecsce 1122 Cooked, simmered eeceeccesccecccsccscsccsscsscnsscsensee 1123 2] AH-8-5 NDB No. Page 05145 171 05146 172 05147 173 05148 174 05149 175 05150 176 05151 177 05152 178 05153 179 05154 180 05155 181 05156 182 05157 183 05158 184 05159 185 05160 186 05161 187 05162 188 05163 189 05164 190 05165 191 05166 192 05167 193 05168 194 05169 195 05170 196 05171 197 05172 198 05173 199 05174 200 05175 201 05176 202 AH-8 item (1963) Liver: RAW sevens vesssennsssesssnssssnonnsssnnpsnnssnsanne 1277 Cooked, simmered sevsssseossvensnsesesensessessrnes 1278 Neck, meat only: RAW eevecceeesssnasssssesessessesscesecscescsscssccscssses Cooked, simmered eeceeceeccccceccssccscccscsssssccscccsssccnns Light meat with skin: RAW ceteeecccscerssecscccccscsceccssccsscsccsssssccsccssccss Cooked, roasted seeececceccececcecsccscscsscssscscscccscscsnne Dark meat with skin: RAW ec eceeesccecceccsccccssccecsccccccccscsssssscscssscscnnssnse Cooked, roasted seesecesecccececcscscoscccscssccscsasosssscee Light meat without skin: RAW eevescvecvesssssvessssssssonsssnsvssnsssssnscsssees 2334 Cooked, roasted cesevsrssnsevssssrnvesssnssvoresnsesves 233) Dark meat without skin: ROW cononssrsesansssesomsmsnsrsswosssssanmsnsnvsmnenss 2330 Cooked, roasted seeeeeesscecssescessssesssensssesssss 2337 Cut—up parts: Back, meat and skin: RAW ceeeecccscscosccscssccscscssccossscscsccsscscscscscccssccsssoscsse Cooked, roasted eeesececcccscscccccsscccscscesccsscsscsccse Breast, meat and skin: RAW cee eececccsessssesccccsccccscscsccccsacscccccsscssccses Cooked, TroaASted eecececsssesescsscsccccsscsscscscscscscscnee Leg, meat and skin: RAW susesevcssssssssssssscsescocsscscscsnssssssvsscnssnvasns Cooked, roasted eeesesscecscesecsescesscscsccscccecsenes Wing, meat and skin: ROW Cotes ssrnssononsssistsnsssssenossasrsrsecosssossvonens Cooked, roasted eeecececscescecscsosesscscscccsscscsccsscne Turkey, fryer—roasters: Flesh, skin, giblets, and neck: RAW ceeccecccccccscccscscsssccsccossccscscescscscscscscscsssscscscosnscnsns Cooked, roasted seeeecescesssccscsccssscccscscscssscscscone Flesh and skin: RBW sassessssnsessncsesrcerrcececececcecccnsccssnsscsssnnssnse Cooked, roasted seecesesescscesscsscssesescccsscsscccccscscnne Flesh only: RAW ceseececacecescccecescssscccccsscccssccccssscssccsssccns Cooked, roasted eeeeesececcecscecsesescsccscsscccscscsscscsscne Skin only: RAW cesecccecccsscsssccecsccsoscsscsscocssscssoscssosssssossccsssscscsse Cooked, roasted eeceecesccccssccscesescsccscscssescsscscecsncese Light meat with skin: RAW ceeeecseccesscsssccsccscscccscscscscsscsccscscsscscscssssccscccnscns Cooked, roasted eeesececessecsscecssecscssccccsscsscsccsnscee Dark meat with skin: RAW ccecccceccccssccccscssscsossscscscscssscscsccscssssscsscsccssssse Cooked, roasted © ©0000 000000000000 0000000000000 0000000000e 22 AH-8-5 05177 05178 05179 05180 05181 05182 05183 05184 05185 05186 05187 05188 05189 05190 05191 05192 05193 05194 05195 05196 05197 05198 05199 05200 05201 05202 05203 05204 05205 05206 05207 05208 NDB No. Page 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 22% 230 231 232 233 234 AH-8 item (1963) Light meat without skin: RAW cecosocscsesescsscssscssssscsssssssossesscssosscscscssoscsscocsss Cooked, roasted seececcecsessecsssccscccssscsscccsscosccsccce Dark meat without skin: RAW ececcecosscccsssccsssscssccscssscscsssosssscsssscssccocssossoscccocs Cooked, roasted eeeceececsccscccssccoscoscsccccccasscscnccccs Cut—up parts: Back: Meat and skin: RAW ecececcecocssossscsosssosssossscossssscscssossscssscoscssscscs Cooked, roasted eceececcsscscsscccscccccscssccscscsscce Meat only: RAW cecescscecscsssccssscscsossscsscssssscsscsscscsscscscsosscscsss Cooked, roasted eceesecseccssceccscccosccsccsscsccoccccee Breast: Meat and skin: RAW ecceeoccossscsccscsscssosssssssoscssscsscssscsossssscssscscsscs Cooked, roasted eeecesccccccscoscsscscscccccccscssccnns Meat only: RAW eccececccscscscsccccssscscssssccssscscsoscscsosscssscsccssoconss Cooked, roasted eceececesccssscccescsccccccsocsccccoccccsscnns Leg: Meat and skin: RAW eccoeccocsscssccocsssscssessosscssssossssscssssscscccssncsse Cooked, roasted eeescececcscscscsscscccccsccsccccocscscs Meat only: RAW ecccocecocoscscoscsosssossossossscssssccssosssssoscsssossccs Cooked, roasted eceecceccccccccceccccssccscccccscccccccns Wing: Meat and skin: RAW ececcssoscscscscscscsssssssossoscscssossossscosscssccscscccs Cooked, roasted ececececceccccsssccccccsscscsccscscsccces Meat only: RAW ececocesosccscessossssssscsssssosososcssoscssoscsscsasosssescsscs Cooked, roasted ecececccssssccssscccscccccscssssscncccs Turkey, young hens: Flesh, skin, giblets, and neck: RAW cocceccscsscssccsosssscssoscsosscsossoscscsosssscsossssosnsscssce Cooked, roasted eeecessccscscsssccccesosssscccsccssscccccsce Flesh and skin: RAW cececsccccsscososcsscsscsssscscscscsososssssossscssssccasoscccsocscs Cooked, roasted eecesecessccccssssccsossscscssccassscccccns Flesh only: RAW ceccescscccssscscssssscesssssscsssossssssscssscosccsccscsscssos Cooked, roasted eeeceeeescsscccsssscsssecccssscccsascccccse Skin only: RAW ceocecccccosscsosccssscsoscscsssscscsacsosossssscscsccccscssocsscsce Cooked, roasted © 0 00 00 00 0000000000000 0000000006000000000000 23 AH-8-5 05209 05210 05211 05212 05213 05214 05215 05216 05217 05218 05219 05220 05221 05222 05223 05224 05225 05226 05227 05228 05229 05230 05231 05232 05233 05234 05235 05236 NDB No. Page 235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 AH-8 item (1963) Light meat with skin: RAW ceeeeeecesnsssencssssessssssssssesssssssscscccncnncnss Cooked, roasted eeeeecececeesssssssessscssscoccscsssncnsee Dark meat with skin: BOW sono enosttesssnonssssstasssssmmsstnesaaeesssssesssines Cooked, TOASLEd eeeeseescccscccssssccscoscsssssosasccssssss Light meat without skin: RAW sovncenmonsssnnnesssssnovosssnssssssssonssssssssssinne Cooked, ToASLRA covsmrussssamsssas rst beibssvorrnssmmens ess Dark meat without skin: BAW 600s teste ssseessststess tionssnsmasnisesssssessenisvss Cooked, FOABLED vesevmeussanssamassenmenesssosnsssshassntone Cut—-up parts: Back, meat and skin: ROW 000i eetetosesstntnssosssssssnsnnanoessstosssssises Cooked, T0ASLEA ceevmevosssrnvssspsssnminsscssserasnnmone Breast, meat and skin: LE Cooked, TOAStEd eeesessesessscsssscocsccccconsssnssooess Leg, meat and skin: RAW seeeesssecececsecrensssvseonscssssesssssssseconsennssns Cooked, Toasted eceeeeceecosscsccescocccccccoossnonosessss Wing, meat and skin: BAW samumesss moose ssssmnnosessnmns bs sdbnsssssssesiisainee Cooked, FOBBLEd weseersnnversiamssosisoiassvsdsmennnsssn Turkey, young toms: Flesh, skin, giblets, and neck: RAW suevenovneensensnnvssnnsnnonavssnosbsssnvsvsssnsssisssssss Cooked, TOABLAN sssncrrssnnmrsvovoovovrssvnrsssstniersvene Flesh and skin: RAW cutee eeeeceeeececseeccesosscceccscssoscsccscsossnnsoses Cooked, Toasted eeeeeeeeseccssssssescccccscccccasnncccncss Flesh only: RAW seevvcocenccossssssssssssssssssssonsessnnsssessssnsnsses Cooked, TOAStEd eeeesseecccecscecceccssssscssscacsncesssss Skin only: ROW sunoneesneseeesssnnsosssssnsessbbobsosvesstsesssis nnn Cooked, TORBEN were ss nnw sevens dssns ents ans estes assem oses Light meat with skin: RaW titttnntneeeeeeeenesesoeeesocessencessescannasassnenss Cooked, TOASted eseeeeessesssssscecnnnnsencnncscnncnossees Dark meat with skin: BAW worn esnettsnsneseveesseswssssssnmanssmomsssonessosesss Cooked, TOABLEA wsnsnmvcnneansnonesnnavosbbonsboseddsresss Light meat without skin: RAW 0 000tienssesssessassitsesttesssnssnsussssvssssssmeness Cooked, Toasted eeceeccececessscscsescsscscscccsosssssssscsesce Dark meat without skin: RAW ceeeseccecetecccsctsnccecescnsscansssnssssnsscsssncncne Cooked, roasted © 0000000 0000000000000000000000600000000000E0 24 AH-8-5 05237 05238 05239 05240 05241 05242 05243 05244 05245 05246 05247 05248 05249 05250 05251 05252 05253 05254 05255 05256 05257 05258 05259 05260 05261 05262 05263 05264 05265 05266 05267 05268 NDB No. Page 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 282 283 284 285 286 287 288 289 290 291 292 293 294 AH-8 item (1963) Cut-up parts: Back, meat and skin: RAW ceeeesecececcssescsesesescsscsceccnscscasecscssnccncse Cooked, roasted ceeececeesscccecsecscseccncessssscsssnsnns Breast, meat and skin: RAW ceecesccecceccecccscceccecesccsccssessessecsssnnsnee Cooked, roasted sevececcecccecvecsscsccsessscscncsnscsnes Leg, meat and skin: RAW ceceeccscocococcccsccececocscscocososcososccsscsccscsccsscss Cooked, roasted eceececccecccscsccssscscecssenssscsnssnnes Wing, meat and skin: RaW ceececccscesccossecccccocccccocscescscscscosscsscsnscnccse Cooked, roasted ececececececcscscscsosssoscsscsscscsssossnsssssss Poultry food products: Chicken: Canned, boned, with broth ececccecceccscosccsccscscecsses 7/47 Frankfurter sceecccccceccececccceccseseccesscsossecscascnsns LIVEr PALE, CANS cvsesvcnsncsonnvosnesonnsesennesssesens Roll, light ceeececccceccececcecccccccesscscssccccccnssnnns Spread, canned eceeecceeccsccsccsccscccscsccsccssssssossscosss Goose liver paté, smoked, canned sessessscsccsscccscess 1478 Poultry salad sandwich Spread esceceeccesececcescsececccscsccene Turkey: Canned, boned, with broth ececceecsccesccscscsssseasss 2349 Diced, light and dark, seasoned eceececcececececcsecscncane Gravy and turkey, frozen sseveccccccccecsseessccecessccnes Luncheon meats: Ham, cured turkey thigh meat ecececcccccsccccccsccccsscse Loaf, breast meat seecececececeseccesesesessessssssssnns Pastrami eececcceccceccccesceccccsscecocscescesssnsensenes Roll: Light an sess sss meses s smoss sss asnssssnsmonossosasessenese Light and dark eceececcececcccccececcececscecscccnccnnes Patties, breaded, battered, fried seeeescesssesessrsesseens Prebasted products, cooked, roasted: Breast, meat and SKIN eseeesssessssssessssseessssssnssnss Thigh, meat and Skin eceececccccecescccececceccoscsscncns Roasts, boneless, frozen, seasoned: Light and dark meat, Taw cecececesccccccccssccscscssscccccns Light and dark meat, cooked, roasted ceceeececsscsccscsces Sausages: BOlOBNA eeceececsscscecceccccsccsccsccscscssscsscsscsssssces Frankfurter seesssevccsesesvsssssnvesnssssssansssnsnosenes Salami sewers evsssvasssernesessssnsnnnssmtsnsass Nan. Sticks, breaded, battered, fried cececeecececceccccccccccccccecs Mechanically deboned poultry, raw, from—- Broiler backs and necks with skin sesaeesssessensssssvrasses Broiler backs and necks without Skin eececececcececccccccccs Mature hens ececececccccccscccccsccscssscsccsescsssasessoccssns Turkey frames © 00000 00000000000 00000000000000000000000000000 25 AH-8-5 NDB No. Page 05269 295 05270 296 05271 297 05272 298 05273 299 05274 300 05275 301 05276 302 05277 303 05278 304 05279 305 05280 306 05281 307 05282 308 05283 309 05284 310 05285 311 05286 312 05287 313 05288 314 05289 315 05290 316 05291 317 05292 318 05293 319 05294 320 05295 321 05296 322 05297 323 05298 324 05299 325 05300 326 05301 327 05302 328 05303 329 05304 330 TABLE OF NUTRIENT DATA 26 CHICKEN, BROILERS OR FRYERS, FLESH, SKIN, GIBLETS, AND NECK, raw Page 27 Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Refuse:Bone 31% Amount in 100 grams, edible portion Nutrients and units Approximate measure and weight Mean Sundae Num 1 chicken = 1,046 g! A B Cc D E F G PROXIMATE: Watet , « : ww 5 » Ww © 3 g 66.34 693.94 207.65 kcal 213 2,223 665 Food energy + - + - + + + kJ. 889 9,302 2,783 Protein (N X 6.25) Pe ww os g 18.33 191.76 57.38 Total lipid (fat) . . . . . . . g 14.83 155.12 46.42 Carbohydrate, total . . . . . g 0.13 1.35 0.40 FIORE sv + 5 m0 ¢ # 0 « 5 g 0.00 0.00 0.00 AH vos ow oan ons ow g 0.80 8.33 2.49 MINERALS: Calcium. . . . . . . . .. mg. 11 119 35 IPO 0 5 2 2 noe woh a mg. 1.31 13.67 4.09 Magnesium. . . . . . . mg. 20 208 62 Phosphorus. . . . . . . . mg. 149 1,560 467 Potassium . o + 4 . 4. mg. 189 1,980 593 Sodium . . vo. on ows ows mg. 70 732 219 Line wv « 5 wow 5 uv sow mg. 1.48 15.48 4.63 Copper . . . oo... o.oo. mg. 0.064 0.669 0.200 Manganese . . . . . . . . . mg. 0.029 0.303 0.091 VITAMINS: Ascorbicacid . . . . . . . . mg. 246 27:1 8.3 THAN: ¢ 5. 4 + 3 «= 4 5 & mg. 0.061 0.638 0.191 Riboflavin : + « 4 = w « + & mg. 0.186 1.946 0.582 Niacin. . . . . . . . .. mg. 6.639 69.444 20.780 Pantothenic acid. . . . . . . mg. 1.072 11.213 3.355 VitaminBg . . . . . . . . mg. 0.34 3.59 1.07 Folacin . . . . . . . . .. meg 30 315 94 VitaminByp . . . . . LL. meg 1:11 11.57 3.46 Vitamin A « « «oo oe. RE. 230 2,405 720 U . 771 8,061 2,412 LIPIDS: Fatty acids: Saturated, total . . . . . . g£ . . 4.24 44.34 13.27 $0: on 5 5 w 3 bo g 00: 4 5: 2 5m 5 5 @ g BO: vv vo ow oo g 10:0 ov 2 oon 4 mw £ W220. won von 4 wo £ 0.02 0.19 0.06 4:0. .....:.. 2 0.12 1.27 0.38 WO m0 2% 65 Wo g 3.08 32.26 9.65 180... g 0.87 9.05 2.71 Monounsaturated, total. . . g 6.08 63.57 19.02 16:1... . .... g 0.82 8.52 2.55 18:1... LLL 8 5.03 52.65 15.75 BOY. wot 5 58 3 anos g 0.15 1.57 0.47 Vs sw 5 5 55 50 g Polyunsaturated, total . . . g 3.19 33.39 9.99 182. wow x 4 ws mw g 2.83 29.64 8.87 BB. ow v0 now oes g 0.13 1.39 0.42 184. oo vo vn g 20:4... 8 0.10 0.99 0.30 0:5: ov von ob os £ 0.01 0.09 0.03 225. a5 2 5 ow ov woe g 0.01 0.15 0.04 228. wv nes ow zg 0.03 0.29 0.09 Cholesterol « « « «wv « « mg. 90 940 281 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan EEE EEE RE. gu ows 0.203 2.123 0.635 Threonine Powe ow we a g 0.760 7.950 2.379 Isoleucine Bw Row aw 2 0.906 9.477 2.836 Leucine vg GR BE ww Rw & 1.336 13.975 4.182 Lysine ovis mois on 2 1.470 15.376 4.601 Methionine “oer ee ee 8 0.482 5.042 1.509 Cystine Cees 8 0.246 2.573 0.770 Phenylalanine . . . . . . . 8 0.718 7-510 2.247 Tyrosine wo EE WW a Wa £ 0.586 6.130 1.834 Valine bowie ww we & 0.893 9.341 2.795 Arginine v woe som wows g& 1.162 12.155 3.637 Histidine. h mw mow om mow om g& 0.526 5.502 1.646 Alanine IER £ 1.068 11.171 3.343 Aspartic acid CEs oe ENE g 1.641 17.165 5.136 Glutamic acid SPR EES & 2.676 27.991 8.376 Glycine EEE BEEN g 1.220 12.761 3.819 Proline Rm we vk mw £ 0.914 9.560 2.861 Seting. . ww v4 ow xv om £ 0.660 6.904 2.066 ! With refuse = 1,512 g. AH-8-5 (1978) NDB No. 05001 CHICKEN, BROILERS OR FRYERS, FLESH, SKIN, GIBLETS, ! AND NECK, cooked, fried, batter dipped Page 28 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 21% Mean Sirdar Number ot 1 1b r-t-c 1 chicken chicken = 308 g = 1,028 g* A B C D E F G PROXIMATE: Water... ..... PE 49.29 151.82 506.71 176.61 kcal 291 895 2,987 1,041 Food energy «= «= «= + - +: * kJ. 1,216 3,745 12,498 4,356 Protein (NX 6.25) . . . . g 22.84 70.36 234.83 81.85 Total lipid (fat) . . . . . . . g 17.53 53.98 180.18 62.80 Carbohydrate, total . . . . . £ vs 9.03 27.81 92.82 32.35 Fiber . . . . . . . .... £. 0.04 0.11 0.36 0.13 Ash oo g 1.31 4.03 13.45 4.69 MINERALS: Calcium . . . . . . . . .. mg. . . 21 65 218 76 Iron . . . . .. ..... mg. . . 1.79 5.50 18.36 6.40 Magnesium . . . . . . . . mg 21 64 212 74 Phosphorus . . . . . . . . mg. . . 158 488 1,628 567 Potassium . . . . . . . . . mg. . . 190 584 1,951 680 Sodium iv: + » «x x % % + 9 mg 284 875 2,921 1,018 Zine... mg... 1.91 5.87 19.60 6.83 COPPEr « « + won wv + mv mg... 0.089 0.274 0.915 0.319 Manganese . . . . . . . . . mg. . . 0.064 0.197 0.658 0.229 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.4 1.1 3.8 1.3 Thiamin. . . . . . . ... mg... 0.113 0.348 1.162 0.405 Riboflavin. 5 w » 5 = ow + » mg. . . 0.248 0.764 2.549 0.889 Niacin. . . . . . . . .. mg. . . 7.083 21.816 72.813 25.378 Pantothenic acid. . . . . . . mg. . . 1.039 3.200 10.681 8.723 VitaminBg . . . . . . . . mg... 0.32 0.98 3.27 1.14 FOIRRIN 5 + + w +5 @ 7 4 meg. . 23 72 241 84 Vitamin By... LL... mcg 0.83 2.56 8.55 2.98 a RE. 181 557 1,861 649 Vii es £82 28 8 w. 603 1,858 6,202 2,162 LIPIDS: Fatty acids: 4 Sain, caw EB ow B vam 4.67 14.38 48.00 16.73 G0 iw ow wow wow ow 2 Bs ie 5c wwe wn £ SE. ov 0 0 ox on bes £ 1000. & « 3 5 5 % = + £ 12:00 6 5 5 %5 8 B® # 8 0.02 0.05 0.17 0.06 14:0... ...... g 0.10 0.32 1.06 0.37 16:0... ...... 8 3.10 9.54 31.84 11.10 18:0. «o.oo 8 1:37 4.21 14.05 4.90 Monounsaturated, total 8 7.13 21.95 73.28 25.54 [A EEE 8 0.54 1.65 5.51 1.92 81... 8 6.46 19.88 66.36 23,13 20 yy opm news 8 0.09 0.28 0.93 0.32 220 i va wie x www 2 Polyunsaturated total . .. . 2 4.15 12.77 42.63 14.86 BR eo mvs mw £ 3.70 11.41 38.07 13.27 BB. omissions £ 0.20 0.61 2.05 0.71 18:8, + 5% 5 v © % 3 £ Wieser men mes g 0.11 0.34 1.14 0.40 Whesewet wns & 0.01 0.03 0.10 0.04 WE semen go 8 0.02 0.05 0.17 0.06 228. 4 aie sewn £ rr 0.04 0.11 0.36 0.13 Cholesterol. . . . . . . . mg. . . 103 316 1,054 367 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Toypuaphan » vx 2 ov £.-- 0.260 0.801 2.673 0.932 oes nm es oe fore 0.940 2.895 9.663 3.368 soleudine eee 2 1.137 3.502 11.688 4.074 Leucine Fie dima wan 8g 1.682 5.181 17.291 6.027 LYSPE ls wwe omg ® 3 £ 1.777 5.473 18.268 6.367 MatklOmpE sz bs on 2 0.596 1.836 6.127 2.135 isting « 2 wm BE £ 0.316 0.973 3.248 1.132 PenyiERame wiv ows vn £ 0.918 2.827 9.437 3.289 Tyiotinel «wre meu : 0.740 2.279 7.607 2.651 bie iE A : 1.120 3.450 11.514 4.013 RI cnet a3 8s . 1.407 4.334 14.464 5.041 ood RRR : 0.654 2.014 6.723 2.343 Ti : 1.281 3.945 13.169 4.590 a . ..." : 1.986 6.117 20.416 7.116 ome 2 3.639 11.208 37.409 13.039 ws ins ‘ 1.406 4.330 14.454 5.038 cous miin : 1.200 3.696 12.336 4.300 ERE ERM EE OH 0.853 2.627 8.769 3.056 ! Flour coated. 2 With refuse = 1,309 g; 48% meat, 10% skin, and 21% coating. AH-8-5 (1978) NDB No. 05002 CHICKEN, BROILERS OR FRYERS, FLESH, SKIN, GIBLETS, AND NECK, cooked, fried, flour coated Page 29 i i 3 Amount in edible portion of Amount in edible portion of } Amount in 100 grams, edible portion common measures of food 1 pound of food as purchased Nutrients and units Approximate measure and weight Refuse:Bone 28% use: Moan Standard Noes ot 1 1b r-t-c 1 chicken chicken = 212 g = 708 g* A B Cc D E F G PROXIMATE: Water . . . . . . . . . .. gw vu 51.88 109.99 367.32 169.44 kcal . . 212 577 1,928 890 Food energy «= + - + + - - ko. 1,140 2,416 8,068 3,722 Protein (NX 6.25). . . . . g£ . . 28.57 60.56 202.26 93.30 Total lipid (fat) . . . . . . . g . . . 15.27 32.37 108.10 49.87 Carbohydrate, total . . . . . £ 4 3.27 6.94 23.17 10.69 Fiber. ou « v wo vv wos » gw 0,01 0.03 0.09 0.04 Ash... LLL g «+s 1.01 2.14 7.14 3.29 MINERALS: Calcium . . . . . . mg... 17 37 123 57 HOD 4 5 5 3 % woo vo ox 5 = mg. . 1.99 4.21 14.06 6.49 Magnesium | mg. . . 25 82 175 81 Phosphorus. . . . . . . . mg. . . 194 411 1,372 633 Potassium . . . wv 5 w « 4 mg. . . 237 503 1,679 775 Sodium: oc i: 2 5 ew 5 wo x mg. . 86 182 606 280 Zinc . o.oo... Wg. ow « 2.36 5.00 16.69 7:70 Copper . . . ....... mg. . . 0.100 0.212 0.708 0.327 Manganese . . . . . . . . . mg. . . 0.047 0.100 0.333 0.154 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.5 141 3.8 1.8 Thiamin. . . . . . . . mg. . 0.088 0.187 0.623 0.287 Riboflavin . . . . . . . . . mg. . . 0.278 0.589 1.968 0.908 NBRGF ce wo xo wow ga mg. . 8.930 18.932 63.224 29.165 Pantothenic acid. . . . . . . mg. . . 1.283 2.720 9.084 4.190 VitaminBg . . . . . . . . mg... 0.42 0.88 2.95 1.36 Folacin . . . . . . . . .. mcg . . 29 62 208 96 VitaminByp . . LL... meg. . 1.11 2.36 7.87 3.63 Co RE. . 248 525 1,755 810 Vitamin A ©... LL. oo 826 1,752 5,850 2,699 LIPIDS: Fatty acids: Saturated, total. . . . . . 8 . . 4.16 8.81 29.43 13.58 B05 5 if oak ow ow £ . .. 6:0: wv i 25 8 ws 8g BO: w vv 5 5 5 w+ £ 100... g 130. wv vow ows Zuo 0.02 0.05 0.16 0.07 0. ww nvm os g nw 0.10 0.22 0.74 0.34 60, ........ g 2.88 6.10 20.36 9.39 120, ........ £ . 1.05 2.22 7.43 3.43 Monounsaturated, total. . . g . . . 5.99 12.71 42.44 19.58 1 £ vn 0.64 1.35 4.52 2.08 18. g 5.19 11.00 36.73 16.94 200. 0 LL LLL. g «son 0.11 0.23 0.76 0.35 UV es ern g Polyunsaturated, total . . . g . . . 3.51 7.44 24.84 11.46 182, LL 8. 3.05 6.47 21.62 9.97 18:3. © ws vm 2 bw 8 iia 0.15 0.32 1.06 0.49 184. . «i555 ou g2 ison 204... LL LLL. g «sw 0.14 0.30 1.00 0.46 20:5... LLL. g va 0.01 0.03 0.09 0.04 MBeswnem rs £2. 0.02 0.05 0.16 0.07 Mb, emern sen £ «or 0.04 0.09 0.31 0.14 Cholesterol . . . . 5 . : mg. . 112 238 795 367 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan, » « w + uw +» £ 0.323 0.685 2.287 1.055 THON 5 pti nk vo $e 1.187 2.516 8.404 3.877 Isoleucine PY OBE ER BBW £ 1.435 3.042 10.160 4.687 Leite y st mw zn 2 ea $ exe 2.103 4.458 14.889 6.868 bysioe: oon eman ane i, 2.297 4.870 16.263 7.502 MePOTS| «+ me nn nw Poave 0.757 1.605 5.360 2.472 Cystine . . . ....... Poe 0.383 0.812 2.712 1.251 phenyblaning ~ «ow» Eo 1.133 2.402 8.022 3.700 Tyrosine FE AB Es om ER ££ - . 0.927 1.965 6.563 3.028 YOIEE x srewssuss go 1.401 2.970 9.919 4.576 Mgitingo v2 2 wo 5m 0 go 1.780 3.774 12.602 5.813 i Fo 0.831 1.762 5.883 2.714 Alanine 2 1.622 3.439 11.484 5.297 RAHI stn v0 mas & 2.536 5.376 17.955 8.283 DUAR: « = «2 us ¢ 4.306 9.129 30.486 14.063 Woes = 22 0 sw 2 1.756 3.723 12.432 5.735 Proline «WOR BOWE BW ER g 1.395 2.957 9.877 4.556 Serine . . iw ois wows £ 1.031 2.186 7.299 3.367 ! With refuse = 980 g. AH-8-5 (1978) NDB No. 05003 CHICKEN, BROILERS OR FRYERS, FLESH, SKIN, GIBLETS, ! AND NECK, ! cooked, roasted Page 30 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 31% — Stendarg Nufosk cb 1 1b r-t-c 1 chicken chicken = 205 g = 682 g* A B Cc D E F G PROXIMATE: Water . . . . Lo... . g 60.11 123.23 409.97 188.15 kcal 234 480 1,598 733 Food energy = « + = «= «= vig 980 2,009 6.684 3,068 Protein (NX 6.25) . . . . g . 26.78 54.90 182.63 83.82 Total lipid (fat) . . . . . . . 2 13.27 27.20 90.47 41.52 Carbohydrate, total . . . . . g 0.06 0.13 0.43 0.20 Fiber. os « sw + % w a » g 0.00 0.00 0.00 0.00 Ash... g 0.90 1.85 6.14 2.82 MINERALS: Calcium . . . . . LL... mg. 15 32 105 48 HOR » oz mw 53 @ & 4 8 mg. 1.66 3.41 11.34 5.21 Magnesium . . . . . . . . mg. 23 46 154 71 Phosphorus . . . . . . . . mg. 182 372 1,239 568 Potassium. «x « sw + 5 w mg. 212 435 1,447 664 Sodium . . . . . Lo... . mg. 79 161 536 246 Zine . o.oo... mg. 2.16 4.42 14.70 6.75 Copper . . . . ...... mg. 0.080 0.164 0.546 0.250 Manganese . . . . . . . . . mg. 0.031 0.064 0.211 0.097 VITAMINS: Ascorbicacid . . . . . . . . mg. 0.5 1:1 3.6 1.6 Thiamin. . . . . . . . .. mg. 0.063 0.129 0.430 0x 197 Riboflavin . . . . . . . . . mg. 0.224 0.459 1.528 0.701 Niacin. . . . . . . ... mg. 7.908 16.211 53.933 24.752 Pantothenic acid. . . . . . . mg. 1.128 2.312 7.693 3.531 VitaminBg . . . vv + 5 mg. 0.38 0.78 2.59 1.19 Polacin + » w v5 w » + ww mcg 29 60 201 92 VitaminBy . . LL... meg 0.94 1.92 6.40 2.94 a RE. 189 388 1,292 593 Vitamin Ro cp 2 2 2 0 w. 636 1,305 4,340 1,992 LIPIDS: Fatty acids: Setursisd, iota) 7 ns g 3.70 7.59 25.25 11.59 rir ov womov vow g 80. . 25.05% = 8 8g B80: : 204%: 58 2 8 10:0 ov v wv v maw » 8 120... . . . . .. g 0.02 0.04 0.14 0.07 14:0... & 0.10 0.21 0.70 0.32 160. ........ g 2.70 5.53 18.41 8.45 FE g 0.77 1.57 5.24 2.40 Monounsaturated, total. . . ¢ 5.17 10.59 35.23 16.17 ol. ........ 8 0.71 1.46 4.84 2.22 oo Ce 8 4.26 8.74 29.07 13.34 To g 0.13 0.26 0.87 0.40 220. hemes 8 Polyunsaturated, total . . . §g 2.90 5.94 19.77 9.07 Mlicmwrrmey 8 2.50 5.13 17.05 7.83 3 Cee eee ‘ 0.11 0.23 0.75 0.34 Die cnwevnes g 0.12 0.25 0.84 0.38 SL g 0.01 0.03 0.09 0.04 BS. vw bonowmon hos g 0.02 0.04 0.14 0.07 026. 5 539 0% 5 g .04 . .29 0.13 Cholesterol. . . . . . . . mg. oo 0 ” 9 7 2 335 awnoacios: " Li Com 8 0.298 0.611 2.032 0.933 Lote + wv nae an : 1.111 2.278 7.577 3.477 blip sw ser eau g 1.330 2.127 9.071 4.163 ice EE EE g 1.955 4.008 13.333 6.119 EEE a ie i 5 mia ro pe .70 Pp ‘ . SYSHOR ¢ Bip 0 sue go £ 0.358 0.734 2.442 1.121 Prenyiiianive rh WEEE £ 1.050 2.153 7.161 3.287 Wie mms meen : 0.860 3.193 5.865 2.692 he, TEE Em aA 1.306 2.6717 8.9 . pp 2 2 wos ums 2 1.690 3.465 11.526 5.290 Alanine 2 0.773 1.585 5.272 2.419 Po 1.59% 211% 30.008 Solas Glutamicacid. . . . . . . . 8 2.388 2.919 15.334 12s Glyeing . « + + ww + 5 & + 8 1.745 3.577 11.901 5.462 Proline . o + 5 vos bow 8 1.316 2.698 8.975 4.119 Serine . «vow vos owes 8 0.961 1.970 6.554 3.008 ! Simmered. 2 With refuse = 995 g. AH-8-5 (1978) NDB No. 05004 CHICKEN, BROILERS OR FRYERS, FLESH, SKIN, GIBLETS, AND NECK, cooked, stewed Page 31 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 33% Standard Number of 1 1b r-t-c 1 chicken Mean Rift “mele chicken = 225 g = 751 g' A B C D E F G PROXIMATE: Wales oo 55 5 2 8 ® » # EEE 64.04 144.08 480.92 194.61 alr keal 216 487 1,625 658 00d energy kJ 905 2,037 6,800 2,752 Protein (NX 6.25) . . . . g . .. 24.49 55,10 183.92 74.43 Total lipid (fat) . . . . . . . 8g .. 12.37 27.84 92.93 37.60 Carbohydrate, total . . . . . ga. 0.06 0.13 0.43 0.17 Fiber. : ». cs 52 2 3 =: I 0.00 0.00 0.00 0.00 le REL EEE EEL EE 8... 0.76 1.70 5.69 2.30 MINERALS: Calcium . . . . . . . . .. Mg « « 14 31 104 42 fron... LL. mg... 1:53 3.45 11.51 4.66 Magnesium | mg. . . 19 43 142 58 Phosphorus. . . . . . . . mg. . 144 323 1,078 436 Potassium . . . . . . . . . mg. . 163 367 1,224 495 Sodium « iw + 4 wm o« x ow 8k mg... 66 148 494 200 Zine . .......0.. mg... 1.98 4.46 14.88 6.02 Copper . . . . . . . ... mg. . . 0.071 0.160 0.533 0.216 Manganese . . . . . . . . . mg... 0.029 0.065 0.218 0.088 VITAMINS: Ascorbicacid. . . . . . . . mg. . 0.5 1:1 3.6 1.4 Thiamin. . . . . . . . .. mg... 0.048 0.108 0.360 0.146 Riboflavin . . . . . . . .. mg... 0.201 0.452 1.510 0.611 Nigein . . . oon 0. mg... 5.389 12.125 40.471 16.377 Pantothenic acid. . . . . . . mg. . . 0.796 1.791 5.978 2.419 VitaminBg . . . . . . . . mg... 0.22 0.49 1.63 0.66 Folacin . . . . . . . . .. meg. 27 60 200 81 VitaminByp . . . LL... mcg 0.79 1.77 5.92 2.39 een RE 172 388 1,265 524 bli 1. 579 1,303 4.350 1,760 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 3.45 1:76 25.92 10.49 BO. 25 5550 £ 6:0. , : s #55 5 3 £ 0. . « wo wo% ow ow £ WO. « 5 win a mn g 120... LL... g 0.02 0.04 0.14 0.06 140... ...... 8 0.10 0.22 0.72 0.29 16:0 ¢ 5 5.6 3 % # 3% £ 2.52 5.67 18.93 7.66 180. 2 » wo 5 5 @ & g 0.71 1.60 5.35 2.16 Monounsaturated, total £ 4.82 10.85 36.21 14.65 16:1. 0... 8 0.66 1.49 4.99 2.02 181. g 3.98 8.95 29.86 12.08 20 oe 2 5 wm kam 43 g 0.12 0.27 0.91 0.37 2205 «5 5 5 5 Ww Es £ Polyunsaturated, total . . . g 2.70 6.08 20.30 8.21 18:2... ..... g 2.33 5.25 17.52 7.09 183... LLL. 8 0.10 0.23 0.77 0.31 184... 0... g y+ £ 0.11 0.25 0.85 0.34 205. « x vv ow 8 a £ 0.01 0.03 0.09 0.04 225... LL. g 0.02 0.04 0.14 0.06 226.0 «4 ow one nev ow g 0.04 0.09 0.29 0.12 Cholesterol. . . . . . . . mg. 97 218 726 294 Phytosterols . . . . . . . . mg. AMINO ACIDS: VOUpophsn , «= ou i + 4 fuse 0.273 0.614 2.050 0.830 Threonine Gow ow WE ow wow ow ow gown 1.017 2.288 7.638 3.091 Isoleucine i Z 1.219 2.743 9.155 3.705 . Leucine . . . . . . . . .. 8 1.790 4.028 13.443 5.440 Lysine... ....... & 1.976 4.446 14.840 6.005 Methionine Er £ 0.648 1.458 4.866 1.969 Cystine . . . . ...... £ 0.327 0.736 2.456 0.994 Phenylalanine. . . . . . . £ 0.960 2.160 7.210 2.917 Tyjosipe samy mn & 0.788 1.773 5.918 2.395 valine ee 2 1.195 2.689 8.974 3.632 Arginine Cee £8 1.545 3.476 11.603 4.695 Histidine hs 4 hm am mw Mm g 0.708 1.593 5.317 2.152 Alanine Cee 8 1.418 3.191 10.649 4.309 Aspartic acid iE EWE £ 2.191 4.930 16.454 6.658 Glutamic acid EEE 8 3.585 8.066 26.923 10.895 Slychnt wr vow v0 £ 1.586 3.569 11.911 4.820 Proline ww wie k dn ww £ 1.199 2.698 9.004 3.644 Serine. . . . . . . . .. g 0.878 1.976 6.594 2.668 ! With refuse = 1,119 g. AH-8-5 (1978) NDB No. 05005 CHICKEN, BROILERS OR FRYERS, FLESH AND SKIN, ! raw Page 32 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Mean Stoddard Numisest 1 1b r-t-c reign Dsfus:Bone 327 chicken = 276 g = 460 g* A B Cc D E F G PROXIMATE: Water « « « 5: wow 5 wow g . 65.99 0.239 82 182.14 303.56 203.52 Food ] kcal 215 594 990 664 oodenergy © * * +c = kJ. 900 2,485 4,142 2,777 Protein (NX 6.25). . . . . g 18.60 0.085 82 51.34 85.56 57.37 Total lipid (fat) . . . . . . . g 15.06 0.272 82 41.55 69.25 46.43 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber . . . . . . . .... £ . 0.00 0.00 0.00 0.00 Ash... LL... g 0.79 0.020 25 2.19 3.65 2.45 MINERALS: Calcium . . . . . . . . .. mg. 11 0.410 24 31 51 34 HOD 4 5% 58 84 8 5,0 + mg. 0.90 0.025 24 2.50 4.16 2.79 Magnesium... | mg. 20 0.292 24 57 94 63 Phosphorus. . . . . . . . mg. 147 2.956 24 406 677 454 Potassium. . . . « . . «. mg. 189 4.592 24 522 869 583 Sodium . . . . . mg. 70 1.232 24 192 321 215 Zinc o.oo. mg. 1.31 0.017 24 3.62 6.03 4.04 Copper . . . . . . . . .. mg. 0.048 0.001 24 0.132 0.221 0.148 Manganese . . . . . . . . . mg. 0.019 0.000 24 0.052 0.087 0.059 VITAMINS: Ascorbicacid. . . . . . . . mg. 1.6 4.5 7.5 5.0 Thiamin. . . . . . . . .. mg. 0.060 0.003 16 0.166 0.276 0.185 Riboflavin . . . . . . . . . mg. 0.120 0.003 16 0.331 0.552 0.370 Niacin. . . . . . . ... mg. 6.801 0.219 16 18.771 31.285 20.974 Pantothenicacid. . . . . . . mg. 0.910 2.512 4.186 2.806 VitaminBg . . . . . . . . mg. 035 0.95 1.59 1.07 Folagin v 5 + wiv + 4 = & mcg 6 16 27 18 VitaminBya . . . . . . . . mcg 0.31 0.86 1.43 0.96 _— RE. 41 112 187 125 Vitamin A... 2 140 388 646 433 LIPIDS: Fatty acids: Saturated, total. . . . . . 8 4.31 11.89 19.82 13.29 #0: 5 ws vw wa £ 6:0. . . . 8g 80. . . g 100... 2 i751 JR 8 0.02 0.05 0.08 0.06 M0. «2 25 5 54 5 g 0.12 0.34 0.57 0.38 160. . . . . .... g 3.15 8.68 14.47 9.70 180. . . . . . ... g 0.87 2.40 4.00 2.68 Monounsaturated, total. . . g 6.24 17.22 28.69 19.24 161... ... g 0.83 2.29 3.82 2.56 BY: ovoid am g 5.17 14.27 23.78 15.94 2000: 5 wv 5m 5 3 3 g 0.15 0.43 0.71 0.47 3 8 Polyunsaturated, total . . . g 3.23 8.91 14.85 9.96 18:2... g 2.88 7.96 13.27 8.89 183. 0... LL g 0.14 0.38 0.63 0.42 184... F'4 0M; 2 x 1a w ssa g 0.08 0.21 0.35 0.24 2005: v0 50m vas g 0.01 0.02 0.04 0.02 U8. ws c ww 5 uw @ g 0.01 0.04 0.06 0.04 26... g 0.03 0.07 0.12 0.08 Cholesterol. . . . . . . . mg. 75 208 347 232 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.207 0.571 0.952 0.638 Threonine . . . . . . . . . g 0.767 2.117 3.528 2.365 Isoleucine . . . . . . . . . g 0.924 2.550 4.250 2.850 Leucine . ow vs woe ov vow 8 1.350 3.726 6.210 4.163 Lysine . . . . . . . ... g 1.509 4.165 6.941 4.654 Methionine . . . . . . . . g 0.493 1.361 2.268 1.520 CYSUNE « 4 wi 4 5 w 5 8 Be g 0.249 0.687 1.145 0.768 Phenylalanine . . . . . . . g 0.721 1.990 3.317 2.224 TYIOBINE = ov 4 wow x 5 g 0.597 1.648 2.746 1.841 Valine... o.oo... g 0.902 2.490 4.149 2.782 Arginine. . . . . . . . . . £ 1.169 3.226 5.377 3.605 Histidine. . . . . . . . . . g 0.544 1.501 2.502 1.678 Alanine . . . . . LL... 8 1.089 3.006 5.009 3.358 Asparticacid . . « ow + 5 4 £ 1.659 4.579 7.631 5.116 Glutamic acid. . . . . . . . g 2.714 7.491 12.484 8.370 Glycine . . . . . . . . .. £ 1.223 3.375 5.626 3.772 Proline . . . . . . . ... g 0.911 2.514 4.191 2.810 Serine. . . . . . .... g 0.657 1.813 3.022 2.026 ' Without neck. 2 With refuse = 679 g. AH-8-5 (1978) NDB No. 05006 CHICKEN, BROILERS OR FRYERS, FLESH AND SKIN, ! cooked, fried, batter dipped Page 33 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Standard Nuri of 1 1b r-t-c 2 Chicken he™seBone 227 Mean error * chicken = 280 g = 466 g2 A B Cc D E F G PROXIMATE: Water. . . . . . . . . .. g 49.39 138.29 230.16 174.75 kcal 289 810 1,347 1,023 Food energy - - - - - - - - kj... 1,210 3,388 5,638 4,280 Protein (NX 6.25) . . .. g ... 22.54 63.10 105.02 79.74 Total lipid (fat) . . . . . . . TERE 17.35 48.57 80.83 61.37 Carbohydrate, total . . . . . Zw 9.42 26.39 43.92 33.34 Fiber . . . . . .. .... £ . 0.04 0.10 0.17 0.13 BI 2 oot B10 de 21h he nll £ 1.30 3.64 6.05 4.60 MINERALS: Caleiumly o + 0 wv 4% 5 5 mg. . . 21 58 97 73 WOR. ov vi win mvs mg. 1.37 3.82 6.37 4.83 Magnesium | mg. 21 58 96 73 Phosphorus . . . . . . . . mg. 155 433 721 547 Potassium . . . . . . . . . mg 185 518 863 655 Sodium . . . . . . .... mg 292 817 1,360 1,033 Zinc . o.oo... mg. . . 1.67 4.66 7.76 5.89 Copper . . . . o.oo. . .. mg. . . 0.072 0.202 0.336 0.255 Manganese . . . . . . . . . mg. . . 0.057 0.160 0.266 0.202 VITAMINS: Ascorbicacid. . « + + « + & mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . +. « « « 5 mg... 0.115 0.322 0.536 0.407 Riboflavin . . . . . . . . . mg. . . 0.189 0.529 0.881 0.669 Niacin. . . . . . . ... mg. . . 7.043 19.720 32.820 24.918 Pantothenic acid. . . . . . . mg. . . 0.889 2.489 4.143 3.145 VitaminBg . . . . . . .. mg. . . 0.31 0.87 1.44 1:10 FORGin ow » 5 0 4 & # » meg . . 8 21 5 27 VitaminByp . . . . . . .. mcg 0.28 0.77 1.29 0.98 ViaminA (RE. 28 78 130 99 EE RE = 1. 93 261 434 329 LIPIDS: Fatty acids: Saturated, total . . . . . . g 4.61 12.92 21.50 16.32 $0.5 004% 350 g 6:9. . owas g 8:0. «cc = v2 ow nla g 100. . «vv 2 0 vo 8 1220... ...... g 0.02 0.05 0.08 0.06 M0, . 5 «25% 5 3 g 0.10 0:29 0.48 0.36 160. . ....... g 3.08 8.61 14.33 10.88 180... ...... 2 1.34 3.75 6.24 4.73 Monounsaturated, total. . . g 7.09 19.85 33.04 25.08 16:1... . .... g 0.54 1.50 2.49 1.89 11 J 8 6.42 17.96 29.90 22.70 29. .... 0... 8 0.09 0.25 0.42 0.32 20 v5 ws ww oss 8 Polyunsaturated, total . . . g 4.10 11.47 19.09 14.49 182. ........ g 3.67 10.27 17.09 12.98 BB. ns owes 8 0.20 0.55 0.92 0.70 Bil. . 5s =m 345 = v4 8 204. ........ g 0.10 0.27 0.44 0.34 205. ........ Bs 0.01 0.03 0.05 0.04 25... g& 0.02 0.05 0.08 0.06 26. ........ 8... 0.03 0.10 0.16 0.12 Cholesterol. . . . . . .. mg. . . 87 243 404 307 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g -:. 0.257 0.720 1.198 0.909 Threonine . . . . . . . . . g . .. 0.922 2.582 4,297 3.262 Isoleucine . . . . . . . . . g 1.125 3.150 5.243 3.980 Leucine, . o ww « wie vo 8 1.653 4.628 7.703 5.848 Lysine . ......... g 1.765 4.942 8.225 6.245 Methionine . . . . . . . . 8 0.591 1.655 2.754 2.091 CYstngi io + « wim gms ¥ g 0.311 0.871 1.449 1.100 Phenylalanine . . . . . . . 8 0.899 2.517 4.189 3.181 Tyrosine... . . . & 0.732 2.050 3.411 2.590 Valine . . ........ £ 1.100 3.080 5.126 3.892 Arginine. . . . . . . . . 8... 1.378 3.858 6.421 4.875 Histidine. . . . . . . . . . g 0.655 1.834 3.052 2.317 ADIE & « + ww 2 vm vs 8 1.270 3.556 5.918 4.493 Asparticacid . . ov ow + a 8 1.950 5.460 9.087 6.899 Glutamicacid. . . . . . . . g 3.605 10.094 16.799 12.754 Glycine . . . . . . . . .. 8 1.378 3.858 6.421 4.875 Proline . . . + « « «ov + g 1.178 3.298 5.489 4.168 Serine . . . . . ..... 8 0.832 2.330 3.877 2.944 ! Without neck. 2 With refuse = 598 g; 46% meat, 10% skin, and 22% coating. AH-8-5 (1978) NDB No. 05007 CHICKEN, BROILERS OR FRYERS, FLESH AND SKIN, ! cooked, fried, flour coated Page 34 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Standard Number of 1 1b vtec 2 Chicken eruse:Bone 29% Mean error samples chicken = 188 g = 314 gq? A B C D E F G PROXIMATE: Water . . . . . . . . . .. 2. 52.41 98.52 164.55 168.80 Food energy « + « «+ + - keal 269 505 844 865 ood energy kJ 1,124 2,113 3,530 3,621 Protein (NX 6.25) . . . . g . 28.56 53.69 89.67 91.98 Total lipid (fat) . . . . . . . g iss 14.92 28.05 46.84 48.05 Carbohydrate, total . . . . . g 3.15 5.92 9.88 10.14 Fiber . . . . . . . . ... gow 0.01 0.02 0.04 0.04 Ash... LLL. g& 0.98 1.33 3.06 3.14 MINERALS: Calcium . . . . . . . . .. mg... 17 31 52 53 Oh. om v5 wae 4 mg. 1.38 2.59 4.33 4.44 Magnesium mg. 25 47 79 81 Phosphorus. . . . . . . . mg. 191 359 600 615 Potassium . . . . . . . . . mg. 234 440 135 754 Sodium . . . . . . . . .. mg. 84 158 264 270 ZIRE © + oovon ow mow om mg. . . 2.04 3.84 6.42 6.58 Copper . . . . . . . ... mg. . . 0.075 0.141 0.236 0.242 Manganese . . . . . . . . . mg. © 0.034 0.064 0.107 0.110 VITAMINS: Ascorbic acid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. . 0.087 0.164 0.273 0.280 Riboflavin . . . . . . . . . mg. 0.193 0.363 0.606 0.622 Niacin... . . mg. 8.992 16.905 28.235 28.963 Pantothenic acid. . . . . . -. mg. . . 1.079 2.029 3.388 3.475 VitaminBg . . . . . . . . mg. . . 0.41 0.77 1.29 1.33 Folacin . . . . . . . . .. meg 6 12 20 20 VitaminByg . . LL. LL. meg 0.31 0.58 0.98 1.00 Lo RE 27 50 84 86 Vitamin A . . . . . . . ww. 89 167 280 287 LIPIDS: Fatty acids: Saturated, total . . . . . . £ 4.06 7.63 12.74 13.07 4:0... 8 6:0: uw 4 sw 5 5 5 4 8 BO. » ov v2 5 = 3 £ 0:0. «+ von wow £ 120. - «vo ov no 8 0.02 0.04 0.07 0.07 14:0... g 0.11 0.20 0.33 0.34 Voli v2 4 5 4 2 = 8 2.84 5.34 8.92 9.15 180: 5 2 vox 2 3 £ 0.99 1.86 3.11 3.19 Monounsaturated, total . . . g 5.89 11.08 18.50 18.98 El... cn sows g 0.65 1.21 2.03 2.08 181... Lo... g 5.07 9.54 15.93 16.34 2000... LLL 8 0.11 0.21 0.35 0.36 220. arm £ Polyunsaturated, total . . . g 3.41 6.40 10.69 10.97 182 5 5 4 w x ow 3 g 2.97 5.59 9.33 9.57 1:3 hess ows 8 0.15 0.27 0.46 0.47 184. . . « «cu ws £ 204... LLL. g 0.12 0.22 0.37 0.38 205. « « wowon on £ 0.01 0.02 0.04 0.04 5 sin 5:0 g 0.02 0.05 0.08 0.08 265 5 vw 4 fw ma g 0.05 0.08 0.14 0.14 Cholesterol . . . . . . . . mg. 90 169 283 290 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan . . . . . . . . g 0.323 0.607 1.014 1.040 Threonire .. . « « + 5 5 & » £ 1.181 2.220 3.708 3.804 Isoleucine . . . . . . . .. £ 1.439 2.705 4.518 4.635 Lewoine oo . 2 0 v5 0 vu g 2.092 3,933 6.569 6.738 LYSing: o «+ 3 mos @ mw a £ 2.320 4.362 7.285 7.473 Methionine . . . . . . . . £ 0.762 1.433 2.393 2.454 Cystine . . . . . . . ... £ 0.382 0.718 1.199 1.230 Phenylalanine . . . . . . . 7 1.121 2.107 3.520 3.611 Tyrosine . oo vw « 2 = % # g 0.928 1.745 2.914 2.989 Valine wv vv wonov vow von g 1.392 2.617 4.371 4.484 Age: v + » m + « = « » £ 1.766 3.320 5.545 5.688 Histidine. . . . . . . . .. g 0.845 1.589 2.653 2.722 Alanine . . . . . . . . .. g 1.632 3.068 5.124 5,257 Asparticacid . . . . . . . . 8 2.526 4.749 7.932 8.136 Glutamic acid. . . . . . . . 8 4.297 8.078 13.493 13.841 GIyeIne .: « : 4 = 5 5 is & & £ 1.744 3.279 5.476 5.617 Proline .: v « ww + % w © » £ 1.374 2.583 4.314 4.426 Serine. . . . . . . . .. g 1.012 1.903 3.178 3.260 ! Without neck. 2 With refuse = 443 g. AH-8-5 (1978) NDB No. 05008 CHICKEN, BROILERS OR FRYERS, FLESH AND SKIN, * cooked, roasted Page 35 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight ! Without neck. 2 With refuse = 447 g. Von Standard Numberof 1 1p r_t-c Dr one Telusdone 35 chicken = 178 g = 299 g? A B Cc D F G PROXIMATE: Water . . . . . . . . . . g 59.45 0.432 16 105.81 177.74 180.66 keal 239 426 715 127 Food energy - - © = + vv {5 1,001 1,782 2,993 3,043 Protein (NX 6.25). . . . . g . 27.30 0.276 16 48.60 81.64 82.97 Total lipid (fat) . . . . . . . g - . 13.60 0.294 16 24.21 40.67 41.34 Carbohydrate, total . . . . . g . . 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. Zon 0.00 0.00 0.00 0.00 AH 5 wos sm BB EEE gs 0.92 0.022 16 1.64 2,76 2.80 MINERALS: Calcumic oo sw «oa ow vou mg... 15 0.531 16 27 45 45 ron... o.oo. mg... 1.26 0.050 16 2.25 3.78 3.84 Magnesium... . . . . mg. . . 23 0.406 16 42 70 71 Phosphorus. . . . . . . . mg. . . 182 3.892 16 324 544 553 Potassium . . . . . . . . . mg. . . 223 5,230 16 397 667 677 Sodium . . . . . o.oo... mg... 82 1.881 16 146 244 248 LE ov v3 w 53% 55 @ mg. i 1.94 0.034 16 3.45 5.79 5.89 COPRRE = 5 3 5 # + w # 5 = mg. . . 0.066 0.002 16 0.117 0.197 0.201 Manganese . . . . . . . . . mg. . . 0.020 0.000 16 0.036 0.060 0.061 VITAMINS: Ascorbicacid. . . . . . . . mg... 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. . . 0.063 0,005 8 0.112 0.188 0.191 Riboflavin . . . . . . . . . mg. . . 0.168 0.003 8 0.299 0.502 0.511 Niacin. . . . o.oo... mg... 8.487 0.485 8 15,107 25.376 25.792 Pantothenic acid. . . . . . . mg. . 1.030 1.833 3.080 3-130 VitaminBg . . . . . . . . mg. . . 0.40 0.71 1.20 1.22 Folagin . & wv 5 wos = wiv meg 5 9 16 16 VitaminByp . . . LL... meg. 0.30 0.54 0.91 0.92 a RE. 47 83 140 142 vitamin A ee 1. 161 287 482 489 LIPIDS: Fatty acids: Saturated, total . . . . . . g 3.79 6.74 11.32 11.51 BO. v vv wv aw £ 6:0. . . . . Fd 80. . « xm #5 £ 100. . oo g 120. 2 » 5 5 5 + @ g 0.02 0.04 0.07 0.07 M0. 2 2 wos «wou g 0.11 0.19 0.32 0.33 160. . . . «+ v.. 8g 2.18 4.94 8.30 8.43 180. .. «0 oh, 8g 0.77 1.38 2.31 2.35 Monounsaturated, total g 5.34 9.50 15.95 16.22 OIL. + woo 2 mk 8 ® g 0.73 1.30 2.19 2.22 Ys said vs @ 5 8 8 g 4.40 7.84 13.16 13.38 200. f 0.13 0.24 0.40 0.40 21. vv ae ea £ Polyunsaturated, total . . . g 2.97 5.29 8.88 9.03 3:2 JRE £ 2.57 4.58 7.69 7.82 183... eis 8 0.11 0.20 0.344 0.35 184: 2, 5 2 65 5 & % £ 204, vow sow & 0.11 0.20 0.34 0.34 WS. «von 8 0.01 0.02 0.04 0.04 285. vv hws om g 0.02 0.04 0.07 0.07 26... . ocx nh g 0.04 0.07 0.13 0.13 Cholesterol. . . . . . . . mg. . . 88 157 263 267 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g£ 0.305 0.543 0.912 0.927 Threonine . . . . . . . . . g wus 1.128 2.008 3.373 3.428 Isoleucine . . . . . . . . . g 1.362 2.424 4.072 4.139 Leucine . . . . . . . . . . 8 1.986 3.535 5.938 6,035 Lysine . . . . . ..... & 2.223 3.957 6.647 6.756 Methionine. . . . . . . . g 0.726 1.292 2.171 2.206 CYSHOE « s 2 ov + » & » = g 0.364 0.648 1.088 1.106 Phenylalanine . . . . . . . g 1.061 1.889 3.172 3.224 Tyrosine . . «o.oo... g 0.879 1.565 2.628 2.671 valine . . . . . g 1.325 2.359 3.962 4.027 Arginine. . . . . . . . . . 8 1.711 3.046 5.116 5.200 Histidine. . . . . . . . . . g 0.802 1.428 2.398 2.437 AINE 5 6 wm 5 5 ow 5 a g 1.591 2.832 4,757 4.835 Asparticacid . . . . . . . . 2 2.434 4.333 7.278 7.397 Glutamic acid. . . . . . . . £ 3.991 7.104 11.933 12.129 Glycine . . . . . . . . .. 8 1.764 3.140 5.274 5,361 Proline . . . . . . . . .. 8 1.322 2.353 3.953 4.018 Serine . . oi 2 wm Es Wo g 0.963 1.714 2.879 2.927 AH-8-5 (1978) NDB No. 05009 CHICKEN, BROILERS OR FRYERS, FLESH AND SKIN, ! cooked, stewed Page 36 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 347% Standard Number'of 1 1b r-t-c chicken Mean or umeles Chicken = 200 g = 334 g? A B Cc D E F G PROXIMATE: Walter, « «5 v4» 5% 3 8 2 63.93 0.546 16 127.86 213.52 191.40 keal 219 437 730 655 Poddensrgy s » £2 8 8 8 kJ. 915 1,830 3,056 2,739 Protein (NX 6.25) . . . . g . 24.68 0.240 16 49.35 82.41 73.88 Total lipid (fat) . . . . . . . 2 12.56 0.246 16 25.13 41.96 37.62 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber: o + + om 2 5 © & & g 0.00 0.00 0.00 0.00 Ah wis vw vines g 0.76 0.028 16 1.52 2.54 2.27 MINERALS: Calcium . . . . . ..... mg. 13 0.432 16 26 44 39 Iron . . . . ....... mg. 1.16 0.046 16 2.32 3.87 3.47 Magnesium . . . . . . . . mg. 19 0.292 16 38 64 57 Phosphorus . . . . . . . . mg. 139 2.472 16 278 464 416 Potassium . . . . . . . .. mg. 166 6.406 16 333 556 498 Sodium cs 2 5 wos sow sks mg. 67 1.724 16 134 224 201 BNE on» 5 5» 8 wo ka mg. 1.76 0.023 16 3.53 5.89 5.28 Copper . . . . ...... mg. 0.057 0.001 16 0.114 0.190 0.171 Manganese . . . . . . . . . mg. 0.019 0.000 16 0.038 0.063 0.057 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . ...... mg. 0.046 0.003 8 0.092 0.154 0.138 Riboflavin . . . . . . . .. mg. 0.148 0.003 8 0.296 0.494 0.443 Niacin. . . . ...... mg. 5.594 0.215 8 11.188 18.684 16.748 Pantothenic acid. . . . . . . mg. 0.667 1.334 2.228 1.997 VitaminBg . . . . . ... mg. 0.22 0.43 0.72 0.64 FORCIA « 4 5 viii ¥ 5.0 5 3 meg 5 9 16 14 ViaminByp . . . LL... mcg 0.20 0.40 0.66 0.60 {tami RE. 42 85 141 127 Vitamin A . . . . . . LL. . w. 146 292 488 437 LIPIDS: Fatty acids: Saturated, total . . . . . . g 3.50 6.99 11.68 10.47 0. i vu: va osu g 6:0. . ... .... 8 80. ........ g 10:00: 5 5:6 5 wun ov = 8g 120. ........ g 0.02 0.04 0.07 0.06 0... 500 8 0.10 0.20 0.33 0.30 160. . . . ..... 8 2.57 5.13 8.57 7.68 130. . ....... g 0.71 1.42 2.37 Z.13 Monounsaturated, total 8 4.93 9.86 16.47 14.76 WT: 3 oni 3 utr na £ 0.68 1.36 2.26 2.03 LATER LE EEE EE g 4.07 8.13 13.58 12.18 20:0; : ooo ww sw g 0.12 0.25 0.41 0.37 2%. : wows mw £ Polyunsaturated, total . . . g 2.74 5.49 9.16 8.21 18:2... .... g 2.38 4.75 7.94 71.11 183. 0... g 0.11 0.21 0.35 0.31 184. . . .. ... a» 8g 20M, 5 mss ww EB g 0.10 0.21 0.34 0.31 205. . sus vw 2 0.01 0.02 0.04 0.04 DEE. wv we wa £ 0.02 0.04 0.07 0.06 246. «vs min Z| 0.04 0.08 0.13 0.12 Cholesterol . . . . . . . . mg. 78 157 262 235 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.276 0.552 0.922 0.826 Threonine . . . . . . . . . g 1.020 2.040 3.407 3.054 Isoleucine . . . . . . . . . g 1.233 2.466 4,118 3.692 Leucine . . . . . . . ... 8 1.797 3.594 6.002 5.380 Lysine . . . . .. .... 8 2.011 4.022 6.717 6,021 Methionine . . . . . . . . g 0.657 1.314 2.194 1.967 Cystine , . ss ss vw 5 3 » 8 0.329 0.658 1.099 0.985 Phenylalanine . . . . . . . g 0.959 1.918 3.203 2.871 Tyrosine . . . . . . . . . g 0.796 1.592 2.659 2.383 Valine"... ....... 8 1.199 2.398 4.005 3.590 Arginine. . . . . . . . .. g 1.545 3.090 5.160 4.626 Histidine. . . . . . . . .. g 0.726 1.452 2.425 2.174 AWE « 5 6 5 5 © + 8 @ £ 1.436 2.872 4.796 4.299 Asparticacid . . . . . . . . £ 2.200 4.400 7.348 6.587 Glutamic acid. . . . . . . . £ 3.610 7.220 12.057 10.808 Glycine . . . . . . . . .. 8 1.583 3.166 5.287 4.740 Proline . . . . . . . ... g 1.190 2.380 3.975 3.563 Serie i us wm vs woes @ 8 0.870 1.740 2.906 2.605 ! Without neck. 2 With refuse = 509 g. AH-8-5 (1978) NDB No. 05010 CHICKEN, BROILERS OR FRYERS, FLESH ONLY, ! raw Page 37 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 32%, skin 12%, 1 1b r-t-c 2 chicken Mean error samples chicken = 197 ¢ = 329 g* separable fat 8% A B C D E F G PROXIMATE: Water. . . . . . . . . .. 2: 75.46 0.244 24 148.66 248.27 164.28 kcal 119 235 392 259 Foodenergy = = - - - ~~ kJ. 498 982 1,639 1,085 Protein (NX 6.25) . . . . g . .. 21.39 0.127 24 42.14 70.38 46.57 Total lipid (fat) . . . . . . . g - 3.08 0.146 25 6.06 10.12 6.69 Carbohydrate, total . . . . . g . . 0.00 0.00 0.00 0.00 Fiber . . . . . . . . ... g 0.00 0.00 0.00 0.00 Ash... g . .. 0.96 0.026 24 1.88 3.15 2.08 MINERALS: Calcium: ; «5 4s 5 5 ow mg... 12 0.599 24 24 40 26 WOR ov 2 5 wo 5 vow boa mg... 0.89 0.027 24 1.76 2.94 1.95 Magnesium . . . . . . mg. . 25 0.332 24 49 81 54 Phosphorus. . . . . . . . mg. . . 173 3.401 24 341 570 377 Potassium . . . . . . . . . mg. . . 229 5.462 24 452 754 499 Sodium . . . . . . . . .. mg... 77 1.578 24 152 255 168 Zinc Lo... mg. . . 1.54 0.022 24 3.04 5.07 3,35 Copper . . «o.oo... mg. . . 0.053 0.001 24 0.104 0.174 0.118 Manganese . . . . . . . . . mgs ws 0.019 0.000 24 0.037 0.063 0.041 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 2.3 4.5 7.5 5.0 Thizmin. . a «5 5% 2 =. mg... 0.073 0.003 16 0.144 0.240 0.159 Riboflavin . . . . . . . . . mg... 0.142 0.004 16 0.280 0.467 0.309 Niacin... . . . . . . mg. . . 8.239 0.276 16 16.231 27.106 17.936 Pantothenic acid. . . . . . . mg. . 1.058 2.084 3.481 2.303 VitaminBg . . . . . . ev WME ow 0.43 0.84 1.40 0.93 Folagin : + « + + wv 5 & 3 meg . . 7 14 24 16 VitaminByy . . . . . . . meg. . 0.37 0.73 1.22 0.81 or RE. 16 31 52 34 viamin Ae 1. 52 103 172 114 LIPIDS: Fatty acids: Saturated, total . . . . . . ‘go... 0.79 1.56 2.61 1.73 410. 5 a ow ow wow £ 6:0. o « w= 5 wow ou 8g 80. . . . . .. .. £ 10:0. . . . . .. .. g 120... .. .. .. g 0.01 0.03 0.04 0.03 V0: 2 5 0 5 5% » ox g 0.02 0.04 0.07 0.04 0. « www xn g 0.53 1.04 1.13 1.15 180. . . . . . . .. g 0.22 0.43 0.71 0.47 Monounsaturated, total g 0.90 Y.18 2.97 1.96 16:1... Lo... g 0.12 0.24 0.40 0.27 BE. . oo 8 08 § 3 £ 0.76 1.49 2.49 1.65 00; 5 won wow oo 2 0.01 0.01 0.02 0.02 20. i noes ome oko £ Polyunsaturated, total . . . g 0.75 1.47 2.46 1.63 18:2... Lo... 8 0.55 1.07 1.79 1.19 183... LL. 8 0.02 0.05 0.08 0.05 T8484: 5 vo 5 5% 5 & g 204... 0... £ 0.08 0.16 0.27 0.18 2005. LL g 0.01 0.02 0.03 0.02 225. vo i sno g 0.02 0.04 0.06 0.04 26. . ... .. 8... 0.03 0.06 0.11 0.07 Cholesterol. . . . . . . . mg. . . 70 138 231 153 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . 8g - 0.250 0.493 0.823 0.544 Threonine . . . . . . . . . g 0.904 1.781 2.974 1.968 Isoleucine . . . . . . . . . g 1.130 2.226 3.718 2.460 Leucine . . . . . . . . . . 2 1.605 3.162 5.280 3.494 LYSE . .. . ss % ® 5 3 g 1.818 3.581 5.981 3.958 Methionine . . . . . . . . 2 0.592 1.166 1.948 1.289 Cystine « = x» v wow x wm woo & 0.274 0.540 0.901 0.596 Phenylalanine . . . . . . . 8g 0.849 1.673 2.793 1.848 Tyrosine . . . . o.oo... £ 0.722 1.422 2.375 1.572 Valin ov ¢ 5 a 3 3 om uw £ 1.061 2.090 3.491 2.310 Arginine... Lo... LI 1.290 2.541 4.244 2.808 HstdIng, ow « = « oo wo » g 0.664 1.308 2.185 1.446 1 8 1.167 2.299 3.839 2.541 Asparticacid . . . . . . . . £ 1.907 3.757 6.274 4,152 Glutamicacid. . . . . . . . g 3.204 6.312 10.541 6.975 Glycine . . . . . . . . .. & 1.051 2.070 3.458 2.288 Profifie = v « wv 5 3» ¢ & £ 0.880 1.734 2.895 1.916 SINE © svn vow oe kw g 0.736 1.450 2.421 1.602 ! Without neck. 2 With refuse = 679 g. AH-8-5 (1978) NDB No. 05011 CHICKEN, BROILERS OR FRYERS, FLESH ONLY, ! cooked, fried Page 38 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 29%, skin 13% Standard Number of 1 1b r-t-c Maan error Smples chicken = 155 g 1c = 140 g? A B c D E F G PROXIMATE: Water . . . . . . . . . .. gz . 57.53 89.17 80.54 151.36 kcal . . 219 340 307 577 Foodenergy « + = » 2 wv kL 918 1,422 1,285 2,415 Protein (NX 6.25) . . . . g . .. 30.57 47.38 42.80 80.42 Total lipid (fat) . . . . . . . & owns 9.12 14.14 12.77 23.99 Carbohydrate, total . . . . . & woos 1.69 2.63 2.37 4.46 Fiber . . . . . . . . . .. g . .. 0.01 0.01 0.01 0.02 IEEE EEE EET g . . 1.09 1.68 1.52 2.86 MINERALS: Clem. w «2 vw sows mg. . . 17 26 24 45 WOW. « vw vow 5 2 uw mg... 1.35 2.09 1.89 3.54 Magnesium | mg. . . 27 42 38 70 Phosphorus . . . . . . . . mg. . . 205 317 287 539 Potassium . . . . . . . | mg... 257 399 360 677 Sodium . . . . . . . . .. mg 91 140 127 238 DE «5 5 2s 8 5 ® + mg... 2.24 3.46 3.13 5.88 COPPEE = + = « + & & 3 @ mg... 0.075 0.116 0.105 0.197 Manganese . . . . . . . . . mg. . . 0.028 0.043 0.039 0.074 VITAMINS: Ascorbicacid . . . . . . . . mg... 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg... 0.085 0.132 0.119 0.224 Riboflavin . . . . . . . . . mg. . 0.198 0.307 0.277 0.521 NiZein. «wo 5 4 004 5 8 3 mg... 9.663 14.978 13.528 25.423 Pantothenic acid. . . . . . . mg. . . 1.166 1.807 1.632 3.068 Vitamin Bg: ~ » + wc » «wo mg. « 0.48 0.74 0.67 1.26 Folacin . . . . . . . . .. mcg 7 11 10 18 Vitamin By, Gol Bogan rm mcg. 0.34 0.53 0.48 0.89 hse RE. . . 18 27 25 46 Vitamin Ae w. .. 59 91 82 154 LIPIDS: Fatty acids: Saturated, total . . . . . . g 2.46 3.81 3.44 6.47 0, ov 5 5 wv 8 z 60. wis sow ow os ow £ BO. wv vn ue ow z 10:0... Lo... . 120... . . .. .. g . .. 0.02 0.03 0.03 0.06 M0: ow 2h as bow g . .. 0.06 0.10 0.09 0.16 WO: 50 5 49 4 4 @ 2 isa 1.65 2.56 2.31 4.34 180. ov 5 mos pow Z ism 0.66 1.02 0.92 1.73 Monounsaturated, total g a 3.35 5.20 4.69 8.82 161. 0... 8... 0.36 0.56 0.50 0.95 181. LL g . 2.91 4.50 4.07 7.65 2000: 2 6 50% 65 won Zs 0.04 0.07 0.06 0.11 221: 5 0 4 5% 03 ® g& via Polyunsaturated, total g 13:5 2.15 3.33 3.00 5.65 182. « ov 5s wv vw Z +1 1.78 2.76 2.49 4.68 133. ........ 8... 0.09 0.14 0.12 0.23 184. g 204... ...... & 0.12 0.19 0.17 0.33 1 A g . 0.01 0.02 0.02 0.03 BUS. sv wos vmx ia 2 i: 0.03 0.04 0.04 0.07 6B. «wv 5 ms» a & 0.05 0.07 0.07 0.13 Cholesterol. . . . . . . . mg. . 94 145 131 246 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan . . . . . . . . g& 0.358 0.555 0.501 0.942 Threonine . . . . . . . . . $s: a 1.289 1.998 1.805 3.391 Isoleucine . . . . . . . . . EE 1.612 2.499 2.257 4.241 Leucine . . . . . . . . .. g «xox 2.294 3.556 3.212 6.036 Lysine «ov vivv ww sa £8 2.583 4.004 3.616 6.796 Methionine . . . . . . . . 2 iss 0.844 1.308 1.182 2.221 Cystine ; 5 5 5 2 5 wm. 5 & & 0.393 0.609 0. 550 1.034 Phenylalanine . . . . . . . & xs 1.217 1.886 1.704 3.202 Tyrosine . . ow +s « « + a 8g... 1.031 1.598 1.443 2.713 Valine . . . . . . . . .. g£ 1.516 2.350 2.122 3.989 Arginine... . LL... 8... 1.839 2.850 2.575 4.838 Histidine. . . . . . . . . . Bases 0.947 1.468 1.326 2.492 Alanine... Lo... g£ 1.663 2.578 2.328 4.375 Asparticacid . + ws 5 ow os & = 2.714 4.207 3.800 7.141 Glutamic acid. . . . . . . . EE 4.632 7.180 6.485 12.187 Glycine . . . . . . . . .. & ovo 1.499 2.323 2.099 3.944 Proline . . . . . . . . .. & 1.277 1.979 1.788 3.360 Serine. . . . . . . . .. 8... 1.057 1.638 1.480 2.781 ! Without neck. ? Edible portion from 1/2 chicken = 258 g; with refuse = 443 g, AH-8-5 (1978) NDB No. 05012 CHICKEN, BROILERS OR FRYERS, FLESH ONLY, ! cooked, roasted Page 39 Nutrients and units Amount in edible portion of mount in 100 grams, edible portion Amol gram po common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse:Bone 33%, skin 13% Standard Number of 1 1b r-t-c Mean error umeles chicken = 146g 1c = 140 g? A B C D E F G PROXIMATE: Water. . . «+ 5 5 5 4 2:3 63.79 0.384 16 93.14 89.31 156.23 kcal 190 278 266 466 Foodenergy + « « + » » » YI 796 1,163 1,115 1,950 Protein (NX 6.25). . . . . g . .. 28.93 0.277 16 42.24 40.50 70.85 Total lipid (fat) . . . . . . . g . . 7.41 0.166 16 10.81 10.37 18.14 Carbohydrate, total . . . . . g 255 0.00 0.00 0.00 0.00 Fiber. . : s 5 4s w # # » "EE 0.00 0.00 0.00 0.00 AN wv ys we rw vss g «uw 1.02 0.026 16 1.49 1.43 2.50 MINERALS: Calcium . . . . . . . . .. mg. 15 0.612 16 22 21 37 fron... . ....... mg. 1.21 0.044 16 1.76 1.69 2.96 Magnesium... LL. mg. . . 25 0.448 16 37 35 62 Phosphorus. . . . . . . . mg. . . 195 4.394 16 285 273 478 Potassium . . . . . . . . . mg. . . 243 5.657 16 355 340 595 Sodium . . . - i ows oe ows mg. . . 86 1.898 16 125 120 210 iG 1 v 3 wp a ow pw Ww mg. . . 2.10 0.032 16 3.07 2.94 5.14 Copper + » ws + « + 5 wo mg. . . 0.067 0.002 16 0.098 0.094 0.164 Manganese . . . . . . . . . mg. . . 0.019 0.000 16 0.028 0.027 0.047 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . .. .. mg. . 0.069 0.006 8 0.101 0.097 0.169 Riboflavin . . . . . . . .. mg. . 0.178 0.006 8 0.260 0.249 0.436 Niacin... . .. .... mg. . . 9.173 0.528 8 13.393 12.842 22.465 Pantothenic acid. . . . . . . mg. . . 1.104 1.612 1.546 2.704 VitaminBg . . . . . . . . mg. . . 0.47 0.68 0.65 1.14 Folacin . . . . . . . . .. meg. . 6 9 8 15 ViaminByp . . . . LL. meg. 0.33 0.48 0.46 0.80 Lo RE. 16 23 22 39 VIBRIDA « « 4 « «> wv 1. 53 77 74 130 LIPIDS: Fatty acids: Saturated, total. . . . . . g 2.04 2.98 2.86 5.00 40... .. . ... g . 60. . . ss 3 EE 8 BO: «5 wi vs ow % 8 g 10:0: o 5 = « 5 = = « £ 120... . .... 8 0.02 0.03 0:03 0.05 140... ...... g 0.06 0.08 0.08 0.13 160. . . . ..... g 1.41 2.06 1.97 3.45 180. . . . . . ... 8 0.49 0. 71 0.68 1.20 Monounsaturated, total . . . g 2.66 3.88 3.72 6.51 16:1. . ....... g 0.35 0.51 0.49 0.86 181... g 2.22 3.25 3.11 5.44 201... 0... 8g 0.04 0.06 0.06 0,11 0X. ow mw Bow £ Polyunsaturated, total . . . g 1.69 2.47 2.317 4.14 182... 8g 1.37 2.00 1.92 3,35 3. 000s m5 3 0 g 0.07 0.09 0.09 0.16 184... LL... g 20:4... .... g 0.11 0.17 0.16 0.28 205... 8 0.01 0.02 0.02 0.03 25... g 0.02 0.04 0.03 0.06 26... ...... g& - 0.04 0.06 0.06 0.11 Cholesterol. . . . . . . . mg. » 89 130 125 218 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan . . . . . . . . 2 : i 0.338 0.493 0.473 0.828 Threonine . . . . . . . . . g 5 wn 1.222 1.784 1.711 2.993 Isoleucine . « . « + vow g 1.528 2.231 2.139 3.742 Leucine . . . . . . . . .. g 2.171 3.170 3.039 5.317 Lysine . . . . .. .. .. & 2.458 3.589 3.441 6.020 Methionine . . . . . . . . £ 0.801 1.169 1.121 1.962 Cysting . » + vv wv oo » g 0.370 0.540 0.518 0.906 Phenylalanine . . . . . . . 8 1.148 1.676 1.607 2.811 Tytosine 7. 5 3 @ + 5 ® 8 £ 0.977 1.426 1.368 2.393 Valine... Lo... & 1.435 2.095 2.009 3.514 Arginine. . . . . . . . . . 8&8 1.745 2.548 2.443 4.274 Histidine. . . . . . . . . . g& 0.898 1.311 1.257 2.199 Alanine . . . +. « «+ 2 os £ 1.578 2.304 2.209 3.865 Asparticacid . . . . . . . . g 2.578 3.764 3.609 6.314 Glutamic acid. . . . . . . . 8 4.333 6.326 6.066 10,612 Glycine . . . . . . . ... & 1.421 2.075 1.989 3.480 Proline : si ¢@ vw £ 1.190 1.737 1.666 2.914 Serine : oi wo 4 wow x g 0.995 1.453 1.393 2.437 ! Without neck. 2 Edible portion from 1/2 chicken 243 g; with refuse = 447 gq, AH-8-5 (1978) NDB No. 05013 CHICKEN, BROILERS OR FRYERS, FLESH ONLY, ! cooked, stewed Page 40 Amount in edible portion of 1 pound of food as purchased Amount in edible portion of i ible portion Amount in 100 grams, edible portio common measures of food Nutrients and units Approximate measure and weight Refuse: Bone 34%, skin 14% Standard Number of 1 1b r-t-c Mean Bre “MP chicken = 157g 1c = 140 g? A B Cc D E F G PROXIMATE: Wattle © 3 4 ov 2 wv = g 66.81 0.323 16 104.90 93.54 157,61 kcal . . 177 278 248 418 Food energy - + + «= +. - - o. 741 1,163 1,037 1,747 Protein (NX 6.25) . . . . § 27.29 0.204 16 42.84 38.20 64.37 Total lipid (fat) . . . . . . g 6.71 0.120 16 10.53 9.39 15.82 Carbohydrate, total . . . . g 0.00 0.00 0.00 0.00 FIBEE ; 4 5 5 4 wu oo ou g 0.00 0.00 0.00 0.00 EEE 8 0.85 0.038 16 1.34 1.19 2.01 MINERALS: Calcium . . . . . | mg. 14 0.343 16 21 19 32 Iron... . mg. 1:17 0.053 16 1.83 1.63 2.75 Magnesium | mg. 21 0.330 16 33 29 50 Phosphorus. . . . . | | mg. 150 2.914 16 236 210 355 Potassium . . . . . | mg. 180 6.645 16 283 252 425 Sodium . . . , uo... mg. 70 2.033 16 110 98 165 Ze « vw vv v5 85 mg. 1.99 0.028 16 3.13 2.79 4.70 Copper = w « + sw 2 4 mg. 0.061 0.001 16 0.096 0.085 0.144 Manganese . . . . . . . . mg. 0.019 0.000 16 0.030 0.027 0.045 VITAMINS: Ascorbic acid. . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin, . ow « 5 9 5 3 » mg. 0.049 0.003 8 0.077 0.069 0.116 Riboflavin . . . . . . . | mg. 0.163 0.004 8 0.256 0.228 0.385 Niacin... . . . . | mg 6.117 0.241 8 9.604 8.564 14.430 Pantothenic acid. . . . . . mg. 0.746 1.171 1.044 1.760 VitaminBg . . . . . . . ‘mg. 0.26 0.41 0.37 0.62 Folacin . . . . . . . . . meg 6 9 8 13 VitaminByp . . . . . . meg 0.22 0.35 0.31 0.53 Vitamin A RE. 15 23 21 35 I w 50 78 70 117 LIPIDS: Fatty acids: Saturated, total. . . . . g 1.84 2.89 2.58 4.35 #0. : va won £ 6:0. « m:n owen Z 80. . . . .. £ 10:0. . . . . . .. £ 120: 5 66 4 5 = = » g 0.02 0.03 0.03 0.04 Lith BRE EE g 0.05 0.08 0.07 0.12 180. . + 5 » 4 4 £ 1.27 1.99 1.78 3.00 18:0... g 0.44 0.70 0.62 1.05 Monounsaturated, total 8 2.39 3.75 3.34 5.64 160. + vn ov 8g 0.32 0.49 0.44 0.74 £1: g 2.00 3.14 2.80 4.71 20:0... LLL 8 0.04 0.06 0.05 0.09 20. 5 5 65 5 + £ Polyunsaturated, total £ 1.54 2.41 2.15 3.62 Ee sown ems 2 1.24 1.94 1.73 2.92 183... LL. g 0.06 0.09 0.08 0.14 184... 2 208. : oro. g 0.11 0.17 0.15 0.25 05. svn 2 mu g 0.01 0.02 0.01 0.02 2S... g 0.02 0.04 0.03 0.05 22:6... ..... g . 0.04 0.06 0.06 0.10 Cholesterol. . . . . . . mg. 83 130 116 195 Phytosterols . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . gi. 0.319 0.501 0.447 0.753 Threonine Ce £ 1.153 1.810 1.614 2.720 Isoleucine . . . . . . . . | g 1.441 2.262 2.017 3.399 Leucine . . . . g 2.048 3.215 2.867 4.831 Lysine . . . . . . . . .. 8 2.318 3.639 3.245 5.468 Methionine . . . . . . | & 0.755 1.185 1.057 1.781 Cystine ; + w » 4 & 5 » £ 0.349 0.548 0.489 0.823 Phenylalanine . . . . . . £ 1.083 1.700 1.516 2.555 Tyrosine . . . . . . . . £ 0.921 1.446 1.289 2.173 Valine t Boies wm noe £ 1.353 2.124 1.894 3.192 Arginine... . . . . | £ 1.646 2.584 2.304 3.883 Histidine. . . . . . . . . 2 0.847 1.330 1.186 1.998 Alanine . . . . . . . . | & 1.489 2.338 2.085 3.513 Asparticacid . . . . . . g 2.432 3.818 3.405 5.737 Glutamic acid. . . . . . . £ 4.087 6.417 5.722 9.641 Glycine . . . . . . . .. £ 1.340 2.104 1.876 3.161 Proline . . . . . . . | £ 1.122 1.762 1.571 2.647 Sete un wos ww os os 8 0.939 1.474 1.315 2.215 ' Without neck. * Edible portion from 1/2 chicken = 262 gs with refuse = 509 g. AH-8-5 (1978) NDB No. 05014 CHICKEN, BROILERS OR FRYERS, SKIN ONLY, ! raw Page 41 Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of Nutrients and Grits in measures Jana 1 pound of food as purchased pproximate measure and weight Refuse: 0 Mean Stadid Noes) Yb peteg 1/2 chicken chicken = 47 g = 79 g2 A B C D E F G PROXIMATE: Water . . . . . . . .... g 54.22 0.847 30 25.48 42.83 245.94 Food } } kcal 349 164 275 1,582 Qodienergy! ~~ =v > © kJ)... 1,459 686 1,152 6,617 Protein (NX 6.25) . . . . g . .. 13.33 0.316 31 6.26 10.53 60.46 Total lipid (fat) . . . . . . . ry 32.35 0.692 35 15,20 25.55 146.72 Carbohydrate, total . . . . . gow 0.00 0.00 0.00 0.00 Fiber. . . ........ & «uo 0.00 0.00 0.00 0.00 ME 2th nw mn doh g . .. 0.41 0.016 25 0.19 0.32 1.86 MINERALS: Caley 4 5 » 2 5 8 © & mg. . 11 0.267 24 5 8 48 WOR : ow 30% + 5 & 2 8 % 3 mg. . . 1.08 0.035 24 0.51 0.85 4.89 Magnesium . . . mg. . . 13 0.551 24 6 10 58 Phosphorus. . . . . . . . mg. . . 100 3.096 24 47 79 455 Potassium . . . . . . . . . mg. . . 103 4.755 24 48 81 466 Sodium . . . . . . . . .. mg... 63 1.668 24 30 50 286 Zine Lo... mg. . . 0:93 0.046 24 0.44 0.73 4,22 Copper . . . o.oo... mg... 0.041 0.004 24 0.019 0.032 0.186 Manganese . . . . . . . . . mg. . . 0.019 0.001 24 0.009 0.015 0.086 VITAMINS: Ascorbicacid . . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin, © . «5 + + 5 5 + mg. . . 0.033 0.003 16 0.016 0.026 0.150 Riboflavin . . . . . . . . . mg... 0.069 0.003 16 0.032 0.055 0.313 Niacin. . . . . . . . .. mg... 3.987 0.255 16 1.874 3.150 18.085 Pantothenic acid. . . . . . . mg. . . 0.692 1 0.325 0.547 3.139 VitaminBg . . . . . . . . mg. . 0.09 1 0.04 0.07 0.43 Folaein® *; . vu uo «sw & meg . . 3 1 2 12 Vitamin Byp® . LL... meg. 0.23 0.11 0.18 1.04 rr RE. .. . 78 17.830 18 37 62 356 VMAS coe + ud wrt w. . 262 59.432 18 123 207 1,187 LIPIDS: Fatty acids: 4 Saturated, total . . . . . . 2 aw 9.08 4.27 7.11 41.19 0. ow s 3 ow 55 ow os g «wo 60. vw « x woos ow £ BBs o vw o mie & £ 100... 0% & t Sb» £ . . . 120... g 0.03 0.014 15 0.01 0.02 0.13 0: = 5 « w 8 5a 8 ww 0.27 0.046 17 0.12 0.21 1.20 16:0... . . .... 8 6.95 0.239 33 3.27 5.49 31.53 180. . . . . . ... 8 wow ou 1.60 0.092 33 0.75 1.27 7.28 Monounsaturated, total. . . g . . . 13.54 6.36 10.69 61.39 161. 0... 8 vv» 1.91 0.111 33 0.90 1.51 8.65 81... & 11.07 0.304 33 5.20 8.74 50.20 2000. 8... 0.42 0.119 8 0.20 0.33 1.89 Vee i ww ov ow 8 wow Polyunsaturated, total . . . g . . . 6.81 3.20 5.38 30.90 182... g wow 6.22 0.234 33 2.92 4.92 28.22 Be oo nin mw 0.26 0.034 27 0.12 0.21 1.19 184. . . wor owen os 8 aa bk 208 sn: men gw 0.09 0.026 10 0.04 0.07 0.41 0:5... 0h. £ 0.02 0.010 6 0.01 0.01 0.07 XB vo ww mow g£ . .. 0.01 0.010 3 0.00 0.01 0.05 26. ........ & 0.03 0.029 3 0.01 0.02 0.13 Cholesterol. . . . . . . . mg... 109 3.532 8 51 86 494 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan? . . . . . . . g 0.107 0.050 0.085 0.485 Threonine . . . . . . . . . gi ova 0.476 0.224 0.376 2.159 Isoleucine . . . . . . . . . 8 +. 0.429 0.202 0.339 1.946 Leucine . . . . . . . . .. gw ya 0.783 0.368 0.619 3.552 Lysine . . . . . . . . .. & «a 0.796 0.374 0.629 3.611 Methionine . . . . . . . . 8... 0.267 0.125 0.211 1.211 CYSINE oo « vs 4 3» = = 8g «= 0.222 0.104 0.175 1.007 Phenylalanine . . . . . . . £ . .. 0.450 0.212 0.356 2.041 THOSE = « win vw ww» & sis 0.303 0.142 0.239 1.374 Valine . . . . . . . . .. gus 0.561 0.264 0.443 2.545 Arginine. . . . . . . . . . g «+» 1.028 0.483 0.812 4.663 Histidine. . . . . . . . . . g «x 0.256 0.120 0.202 1.161 ARI o. . « 5 wos 5&5 6 & «+» 1.081 0.508 0.854 4.903 Asparticacid . . . . . . 8 1.192 0.560 0.942 5.407 Glutamicacid. . . . . . . . 8 -.. 1.657 0.779 1.309 7.516 Glycine . . . . . . . . .. EN 2.127 1.000 1.680 9.648 Proline . . . . . . . . .. g 1.244 0.585 0.983 5.643 Seting .. .: 0.5 25 24 B® g 0.542 0.255 0.428 2.459 ! Without neck skin. 2 1/2 chicken with refuse = 679 g. * Imputed values. u Values based on data for fat extracted from skin of broilers or fryers, roasting chickens, and stewing chickens. AH-8-5 (1978) NDB No. 05015 CHICKEN, BROILERS OR FRYERS, SKIN ONLY, ! cooked, fried, batter dipped Product is 32% skin and 68% coating. Page 42 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mean Siavsiary Number of 1 1b r-t-c 1/2 chicken chicken = 114 g = 190 g? A B Cc D E F G PROXIMATE: Water. . . . ....... g 36.11 41.17 68.61 163.81 kcal 394 449 748 1,786 Foodeneigy » = * = = = = = kJ. 1,647 1,878 3,129 7,471 Protein (NX 6.25) . . . . g . 10.32 11.76 19.60 46.80 Total lipid (fat) . . . . . . . g 28.83 32.86 54.77 130.76 Carbohydrate, total . . . . . g 23.15 26.39 43.98 105.00 FiBL: & 4 4 4 on nove vo» g 0.09 0.10 0.17 0.41 Ah wv vuoi is mE ke g 1.59 1.81 3.02 7.20 MINERALS: Calcium. . . . . . .... mg. 26 29 49 116 Iron... ........ mg. 1.43 1.63 2.72 6.50 Magnesium mg. 12 13 22 53 Phosphorus. . . . . . . . mg. 80 91 152 363 Potassium . . . . . . . . . mg. 75 86 143 342 Sodium iv . x 5 5% a sos mg. 581 663 1,105 2,637 BC + = 2 8 mm v wa bh mg. 0.72 0.82 1.37 3.27 Copper . . : ss 4» 4 vv 3 mg. 0.071 0.081 0.135 0.322 Manganese . . . . . . . . . mg. 0.108 0.123 0.205 0.490 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . .... mg. 0.174 0.198 0.331 0.789 Riboflavin . . . . . . . . . mg. 0.178 0.203 0.338 0.807 Nigdin oo a vv vas mg. 3.342 3.810 6.350 15,159 Pantothenic acid. . . . . . . mg. 0.453 0.516 0.861 2.055 VitaminBg . . . . . . . . mg. 0.06 0.07 0.11 0.27 Folacin® . . . . . . . .. mcg 9 10 17 41 Vitamin B12® LL... LL. mcg 0.17 0.20 0.33 0.79 -_ RE 42 47 79 188 Soattinshe carat nn ne wv. 138 158 263 628 LIPIDS: Fatty acids: Saturated, total. . . . . . g . 7.61 8.67 14.46 34.51 40: 5 5 5 23 » % 3 gu 60. . 5 a vv ws 5 8g B10. «vuln wows £ 100... ...... £ 120... ...... g 0.01 0.01 0.02 0.05 0. 2 5 w v6 4 4 g 0.16 0.18 0.30 0.72 160. : 4 v.35 2 «3 g 5.05 5.76 9.60 22.91 180. .. 00. g 2.30 2.62 4.37 10.43 Monounsaturated, total. . . g 12.35 14.08 23.47 56.02 161. ........ £ 0.76 0.86 1.44 3.43 181... g 11.38 12.98 21.63 51.64 2000. LL. g 0.16 0.18 0.30 0.72 22V 5 5 wi 53 wm 5 3 8g Polyunsaturated, total . . . g 6.83 7.78 12.97 30.97 Be v v0 22 wna g 6.34 7.22 12.04 28.74 BE. ov wvomen g 0.35 0.40 0.67 1.59 184... ....4..4 g 204. oreo g 0.04 0.05 0.08 0.19 20:5... LL LLL g 0.01 0.01 0.01 0.03 225... g 0.00 0.00 0.01 0.02 26. : i ws 3 ow ov 3 g . 0.01 0.01 0.02 0.05 Cholesterol . . . . .... mg. 74 84 140 334 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan®. . . . . . . . Fa 0.106 0.121 0.201 0.481 Threonine . . . . . . . .. g 0.363 0.414 0.690 1.647 Isoleucine + + + + « « « . . g 0.386 0.440 0.733 1.751 Leucine .. , + + « « 5 = « = g 0.681 0.776 1.294 3.089 Lysine . . . . .. .... g 0.509 0.580 0.967 2.309 Methionine . . . . . . . . g 0.205 0.234 0.390 0.930 Cystine . . . . . ..... g 0.188 0.214 0.357 0.853 Phenylalanine . . . . . . . g 0.422 0.481 0.802 1.914 Tyrosine . . 5 = + 4 » % 3 £ 0.277 0.316 0.526 1.256 Valine . . . . . . . ... g 0.467 0.532 0.887 2.118 Arginine. . . . . . . . . . 8 0.668 0.762 1.269 3.030 Histidine. . . . . . . . . . g 0.211 0.241 0.401 0.957 Alanine . . . . . . . . .. 8 0.661 0.754 1,256 2.998 Asparticacid . . . . . . . . 8 0.776 0.885 1.474 3.520 Glutamicacid. . . . . . . . g 2.109 2.404 4.007 9.566 Glycine . = . : wv 5 «+ » g 1.170 1.334 2.223 5.307 Proline . . . . . . . ... z 1.039 1.184 1.974 4.713 Serine . . . . . . . ... 8 0.493 0.562 0.937 2.236 ! Without neck skin. 2 1/2 chicken with refuse 3 Imputed values. 598 g. Edible weight includes coating. AH-8-5 (1978) NDB No. 05016 CHICKEN, BROILERS OR FRYERS, SKIN ONLY, ! cooked, fried, flour coated Page 43 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: ( SBME Numer ot 1b r-t-c 1/2 chicken . Mean error “mele Chicken = 33 g = 56 g° A B Cc D E F G PROXIMATE: Wath a 5 5 i 5 2 m7 » ms g 28.54 9.42 15.98 129.44 kcal 502 166 281 2,276 Foodenergy - - - - - «= kJ. 2,099 693 1,176 9,522 Protein (NX 6.25) . . . . g . 19.09 6.30 10.69 86.61 Total lipid (fat) . . . . . . . g 42.58 14.05 23.84 193.13 Carbohydrate, total . . . . . g 9.34 3.08 5.23 42.35 FIRF , 5 5 5 5 5 + 5 wo» g 0.04 0.01 0.02 0.17 Ash. . . g 0.45 0.15 0.25 2.05 MINERALS: Calcium. . . . . . . . .. mg. 14 5 8 64 WOM , iv vv ov 8 8 & 3 mg. 1.52 0.50 0.85 6.88 Magnesium... . . . . . mg. 17 5 9 75 Phosphorus . . . . . . . . mg. 126 42 71 571 POSSUM « + wv x » + 3 = mg. 125 41 70 566 SOdIUm « . 5 ws now sv mg. 53 18 30 241 ZINE ws 0 v5 me vie wi bb @ mg. 1.15 0.38 0.65 5,23 [00] mg. 0.079 0.026 0.044 0.358 Manganese . . . . . . . . . mg. 0.060 0.020 0.034 0.222 VITAMINS: Ascorbicacid . . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin, . « = 5 5 @ 5 » = mg. 0.097 0.032 0.054 0.440 Riboflavin . . . . . . . . . mg. 0.165 0.054 0.092 0.748 NBER + wo «5 mov wo x mg. 5.818 1.920 3.258 26.390 Pantothenic acid. . . . . . . mg. 0.674 0.222 0.377 3.057 Vitamin Bg. . . . . . . . mg. . 0.10 0.03 0.05 0.44 Folacin® . . . . . . . .. mcg 4 1 2 17 Vitamin By? . LL... meg . . 0.18 0.06 0.10 0.80 Vitamin A + + «o-oo. ee ag, 70 23 39 316 Ww. 232 77 130 1,052 LIPIDS: Fatty acids: Saturated, total . . . . . . g 11.67 3.85 6.54 52.94 40. . zs 5 vs © uv & g 6:0. . x vw & 5 % « % 8 11 JR g OB. o 5 mv vm vn g 120... ...... g 0.03 0.01 0.02 0.14 140. ........ g 0.31 0.10 Q.17 1.40 160. . . . . .... g 8.49 2.80 4.76 38.52 1B0. 3: 5 + 3 5 « 5 = g 2.60 0.86 1.46 11.79 Monounsaturated, total. . . g 18.01 5.94 10.09 81.71 16:1... £ 1.99 0.66 1.11 9.01 181. g 15.45 5.10 8.65 70.06 2001. oe 0 xo 8 0.43 0.14 0.24 1.97 B20: a 685 5 § # ¥ g Polyunsaturated, total . . . g& 9.44 3.11 5.29 42.82 182... ... 4 vs g 8.68 2.86 4.86 39.37 188s oo 5 ov wen om g 0.41 0.14 0.23 1.88 18%. ow « « wv » wm » £ 2004... Lo... g 0.09 0.03 0.05 0.43 WS. von ok dE g 0.02 0.01 0.01 0.08 LF 5 5 pos wg g 0.01 0.00 0.01 0.05 6. 5 woo mow 8 0.03 0.01 0.02 0.14 Cholesterol . . . . . . . . mg 73 24 41 333 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan?. . . . . . . g 0.160 0.053 0.090 0.726 Threonine . . . . . . . . . g 0.674 0.222 0.377 3.057 fie gz mr awn» £ 0.629 0.208 0.352 2.853 LEUCINE © 5 4 5 3 Ww % © £ 1.144 0.378 0.641 5.189 LYSINE , 4 wow ov now ow ow om g 1.093 0.361 0.612 4,958 Methionine . . . . . . . . g 0.380 0.125 0.213 1.724 Cystine . . . ....... £ 0.325 0.107 0.182 1.474 Phenylalanine . . . . . . . £ 0.672 0.222 9.376 3.048 Tyrosine . . . . . . . . . £ 0.445 0.147 0.249 2.019 VRHRE 3 » ww 5 5 ww 5 a ow» g 0.811 0.268 0.454 3.679 Arginine. . = vs wo» a wm x g 1.425 0.470 0.798 6.464 Histidine. ©. 8 0.370 0.122 0.207 1.678 Alanine . . . . LL. 8 1.488 0.491 0.833 6.750 Asparticacid . . . . . . . . g 1.650 0.545 0.924 7.484 Glutamicacid. . . . . . . . & 2.705 0.893 1.515 12.270 GIVCINE 5 iw + 3 & 2 2 w # 3 £ 2.888 0.953 1.617 13.100 PRONE 5 5 + 5 % = % w © =» £ 1.822 0.601 1.020 8.265 Serine . . . + wv «wow on £ 0.797 0.263 0.446 3.615 ! Without neck skin. 2 1/2 chicken with refuse * Imputed values. = 443 g. AH-8-5 (1978) NDB No. 05017 CHICKEN, BROILERS OR FRYERS, SKIN ONLY, ! cooked, roasted Page 44 Amount in edible portion of 1 pound of food as purchased Amount in edible portion of Amount in 100 grams, edible portion Oihnioh wres:of food Nutrients and units Approximate measure and weight Refuse:0 . Mean Standard Noro si 1 1b r-t-c 1/2 chicken chicken = 34 g = 56 g2 A B C D E F G PROXIMATE: Water. . . . . . . . . .. g 40.29 1.705 16 13.70 22.56 182.74 kcal 454 154 254 2,059 Booanergy + + =» » wc» kJ. 1,899 646 1,063 8,614 Protein (NX 6.25). . . . . 2 20.36 0.685 16 6.92 11.40 92.36 Total lipid (fat) . . . . . . . g 40.68 1,350 16 13.83 22.78 184.53 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber . . . . . g . 0.00 0.00 0.00 0.00 Ash... ........ g 0.50 0.028 16 0.17 0.28 2.26 MINERALS: Callum = «5 4 ow 55 w mg. 14 0.835 16 5 8 65 bon. : ows 58 58 ws mg. 1.51 0.099 16 0.51 0.84 6.84 Magnesium | || mg. 15 0.367 16 5 9 69 Phosphorus . . . . . . . | mg. 125 2.963 16 42 70 565 Potassium . . . . . . . mg. 136 7.927 16 46 76 618 Sodium . . . . . mg. 65 2.108 16 22 36 295 LE ss 4 3 5 5 » ww sn mg. 1.23 0.067 16 0.42 0.69 5.57 COPPEF . + si sv 0 5 « = mg. 0.064 0.006 16 0.022 0.036 0.290 Manganese . . . . . . . . . mg. 0.022 0.001 16 0.007 0.012 0.100 VITAMINS: Ascorbicacid . . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . mg. 0.036 0.002 8 0.012 0.020 0.163 Riboflavin . . . . . . . . . mg. 0.127 0.013 8 0.043 0.071 0.576 » LE mg. 5.581 0.371 8 1.898 3.125 25,315 Pantothenic acid. . . . . . . mg. 0.710 0.241 0.398 3.221 VitaminBg . . . . . . . . mg. 0.10 0.03 0.06 0.45 Folacin® . . . . . . . .. meg 2 1 1 9 Vitamin B12® LL... meg 0.20 0.07 0.11 0.90 Vitamin A . . «oo... RE 78 27 44 356 Co “lu. 262 89 146 1,187 LIPIDS: Fatty acids: Saturated, total . . . . . . £ 11.42 3.88 6.40 51.82 80. ; i soon own 8 1 8 8:0. . 5s www 5 34 £ 100... . . « « « & = + g 120. . «2 ov vas g 0.04 0.01 0.02 0.17 Who v vo vonov na g 0.33 0.11 0.19 1.52 16:0... ..... g 8.74 2.97 4.90 39.66 180. 5c 2 545 5 g 2.02 0.69 1.13 9.15 Monounsaturated, total g 17.03 5.79 9.53 77.23 16:1. 0... g 2.40 0.82 1.34 10.89 181. LLL g 13.92 4.73 7.80 63.15 2000. LLL g 0.53 0.18 0.29 2.38 221: Gv 5 bow om we F'4 Polyunsaturated, total . . . g 8.57 2.91 4.80 38.88 182... 0... 8 7.83 2.66 4.38 35.50 Bid... ew £ 0.33 0.11 0.18 1.50 18:4. . 8 2004... LL... £ 0.11 0.04 0.06 0.52 5: 5 © 5 2 wor non g . 0.02 0.01 0.01 0.09 PS. smi 5 aos bon g 0.01 0.00 0.01 0.05 226. « wv 5 5.5 v3 g 0.04 0.01 0.02 0.17 Cholesterol. . . . . . . . mg. 83 28 46 376 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan®. . . . . | g 0.163 0.055 0.091 0.739 Threonine . . : w + & + « & g 0.727 0.247 0.407 3.298 Isoleucine . . ooo v4 ow vos £ 0.655 0.223 0.367 2.971 Leucine cc 4» ov iw v #4 5 » g 1.196 0.407 0.670 5.425 Lysine: . . . . wv sw ss g 1.215 0.413 0.680 5.511 Methionine . . . . . . . . 8 0.407 0.138 0.228 1.846 Cystine . . . . . . . ... 8 0.339 0.115 0.190 1.538 Phenylalanine . . . . . . | 8 0.687 0.234 0.385 3.116 Tyrosine + + x w 5 3 w+ 3 g 0.463 0.157 0.259 2.100 Valine . . . . . . . ... g 0.857 0.291 0.480 3.887 Arginine. . . . . . 8 1.570 0.534 0.879 1:122 Histidine. . . . . . . . . | & 0.391 0.133 0.219 1.774 Alanine . . . LLL & 1.652 0.562 0.925 7.493 Asparticacid . . . . . . . . 8 1.821 0.619 1.020 8.260 Glutamic acid. . . . . . . . 8 2.531 0.861 1.417 11.481 Glycine . « « + 4 4 « » & » 8 3.248 1.104 1.819 14.733 Proline . . . . . . . . .. 2 1.899 0.646 1.063 8.614 Serine . . . . . . . ... 8 0.828 0.282 0.464 3.756 ! Without neck skin. 21/2 chicken with refuse = 447 g. ® Imputed values. AH-8-5 (1978) NDB No. 05018 CHICKEN, BROILERS OR FRYERS, SKIN ONLY, ! cooked, stewed Page 45 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Mean Standard Nurberat 1b r-t-c 1/2 chicken chicken = 44 g = 72 ¢° A B C E F G PROXIMATE: Water. . . . . . . . . . g 53.27 1.488 18 23.44 38.35 241.62 kcal 363 160 261 1,647 Food energy - - «= = = = * kJ. 1,519 668 1,094 6,889 Protein (NX 6.25) . . . . g . 15.22 0.415 18 6.70 10.96 69.02 Total lipid (fat) . . . . . . . g 33.04 0.938 17 14.54 23.79 149.87 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g . 0.00 0.00 0.00 0.00 Af i. mi sr mERW 2 g 0.43 0.020 16 0.19 0.31 1.95 MINERALS: Callum sos sow som ow mg. 12 1.183 16 5 9 55 Iron . . «ooo mg. 1.13 0.045 16 0.50 0.82 5.13 Magnesium... . . . . . mg. 13 0.225 16 6 9 58 Phosphorus. . . . . . . . mg. 99 2.383 16 44 71 450 Potassium . . . . . . . . . mg. 117 6.743 16 52 84 532 Sodium . . . . . . . . . . mg. 56 1.624 16 25 40 254 TNE oom 5 8 W B® WEE mg. 0.96 0.025 16 0.42 0.69 4.34 Copper c v 5 wi ¢ # ® & 3 mg. 0.046 0.003 16 0.020 0.033 0.209 Manganese . . . . . . . . . mg. 0.018 0.001 16 0.008 0.013 0.082 VITAMINS: Ascorbicacid . . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. 0.034 0.005 8 0.015 0.024 0.154 Riboflavin . . . . . . . . . mg. 0.094 0.005 8 0.041 0.068 0.426 NRE wor» x oh BBE EB mg. 3.756 0.235 8 1.653 2.704 17.037 Pantothenic acid. . . . . . . mg. 0.391 0.172 0.282 1.774 VitaminBg . . . . . . . mg. 0.05 0.02 0.03 0.21 Folacin® . . . . . . . .. mcg 2 1 1 7 Vitamin 812° . LL... meg 0.11 0.05 0.08 0.50 Vitamin A RE 59 26 43 270 ftamin Ao w. 198 87 143 899 LIPIDS: Fatty acids: Saturated, total . . . . . . g 9.28 4.08 6.68 42.09 8:0. + 5 «5 wv vw £ 6:0. . . . . .. .. £ 80. . . . . .. .. g 100, .. os 5 5s 5 + g 120... . . . 8 0.03 0.01 0.02 0.14 V0, 55 eso g 0.27 0.12 0.20 1.23 160. . . . . . . .. 8 7.10 3.12 5.11 32,21 180. . . «ve hn g 1.64 0.72 1.18 7.43 Monounsaturated, total 8 13.83 6.08 9.96 62.72 161... ...... 8 1.95 0.86 1.40 8.84 181. g 11.31 4.97 8.14 51.28 20:1. 8 0.43 0.19 0.31 1.93 B2Ne vb koe £ Polyunsaturated, total . . . g 6.96 3.06 5.01 31.58 182. ....... g 6.36 2.80 4.58 28.84 183... 8 0.27 0.12 0.19 1:22 184. + wv 3 m5 5 = g 204... g 0.09 0.04 0.07 0.42 20:5. LL. & 0.02 0.01 0.01 0.08 225. hv wn g 0.01 0.00 0.01 0.05 226. . ..... g 0.03 0.01 0.02 0.14 Cholesterol . . . . . . . . mg. 63 28 45 285 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan®. . . . . . . . g 0.122 0.054 0.088 0.553 Threonine . . . . . . . . 8 0.543 0.239 0.391 2.463 Isoleucine » + + i x x ww 8 0.489 0.215 0.352 2.218 Leucine . . . . . . . . . . 8 0.894 0.393 0.644 4.055 Lysine . . . . .. .... & 0.908 0.400 0.654 4.119 Methionine . . . . . . . . £ 0.304 0.134 0.219 1.379 Cystine . . . . . . .. .. 8 0.253 0.111 0.182 1.148 Phenylalanine . . . . . . . g 0.514 0.226 0.370 2.332 Tyrosine. . . . . . & 0.346 0.152 0.249 1.569 valine . . . ....... & 0.640 0.282 0.461 2.903 Arginine... . o.oo... 8 1.174 0.517 0.845 5.325 Histidine. . . . . . . . . . 8 0.292 0.128 0.210 1.325 Alanine . . . . . . . . . £ 1.235 0.543 0.889 5.602 Asparticacid . . . . . . . . g 1.361 0.599 0.980 6.173 Glutamic acid bows ome om on WE 8 1.892 0.832 1.362 8.582 Glycine: . + w » +m #8 Bs £ 2.428 1.068 1.748 11.013 Proline . . ix 22 ws ew & 1.420 0.625 1.022 6.441 Serine... . o.oo... 8 0.618 0.272 0.445 2.803 1 Without neck skin. 2 1/2 chicken with refuse 3 Imputed values. 509 g. AH-8-5 (1978) NDB No. 05019 CHICKEN, BROILERS OR FRYERS, GIBLETS, raw Page 46 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Approximate measure and weight Amount in edible portion of 1 pound of food as purchased Refuse: 0 Mean 1 1b r-t-c Giblets chicken = 23 g = 75g! A B E E G PROXIMATE: Water.» ee. PE 74.87 17.22 56.15 339.60 baal 124 28 93 561 Food energy - - + - - - . - ko. 517 119 388 2,346 Protein (NX 6.25) . go 17.88 4.11 13.41 81.11 Total lipid (fat) . . . . . . . g .. 4.47 1.03 3.35 20.26 Carbohydrate, total . . . . . 8 wv ow 1.80 0.41 1.35 8.16 Fiver . . . » . . . . . . . a... 0.00 0.00 0.00 0.00 Ash oo g . .. 0.99 0.23 0.74 4.47 MINERALS: Calcium... . mg. . . 10 2 7 44 1 mg... 5.86 1.35 4.39 26.57 Magnesium |. mg... 18 4 13 80 Phosphorus . . . . . . . . mg... 197 45 148 892 Potassium . , . « ws s&s mg... 228 52 171 1,032 Sodium . «ov aww on ow mg... 77 18 58 350 Zine Lo... mg... 3.32 0.76 2.49 15.05 Copper . . . . . . . . .. mg. . . 0.243 0.056 0.182 1.102 Manganese . . . . . . . . . mg. 0.149 0.034 0.112 0.676 VITAMINS: Ascorbicacid . . . . . . . . mg... 16.2 3.7 12.2 73.5 Thiamin, « ov 4 wom 5 5 mg. . . 0.088 0.020 0.066 0.399 Riboflavin . . . . . . . . . mg... 0.987 0.227 0.740 4.477 Niacin... LL... mg... 6.662 1.532 4.997 30.219 Pantothenic acid. . . . . . . mg. . . 3.208 0.738 2.406 14.551 VitaminBg . . . . . . . . mg... 0.42 0.10 0.32 1.92 Folacii + 5 wu 5 » = 4 5 & meg. 345 79 259 1,565 VitaminBya . . . . . . . . meg. 11.41 2.62 8.56 51.74 oo RE. . . 2,654 610 1,991 12,039 VRtaminAz zn 5 8 2 8 3 Ww... 8.847 2,035 6,636 40,132 LIPIDS: Fatty acids: Saturated, total . . . . . . £ 1.36 0.31 1.02 6.17 40. «mn mow so 8 60... . . .... g 80: 5 5: § s mw 2» £ WO: « © 42 5125 5 Lown 120. . vb svn sn Z sis 0.00 0.00 0.00 0.00 MO... wis 0.02 0.01 0.02 0.10 16:0... ...... £... 0.75 0.17 0.56 3.40 18:0... LLL £ 0.47 0.11 0.35 z.14 Monounsaturated, total . . . g . . . 1.12 0.26 0.84 5.09 161, ....... goo 0.16 0.04 0.12 0.74 18:1... es g£... 0.95 0.22 0.71 4.31 201. LLL £ 0.01 0.00 0.00 0.03 2. 0... LLL. g wos Polyunsaturated, total va 8 wows 1.09 0.25 0.82 4.94 182. £ 0.75 0.17 0.56 3.40 83. £ 0.03 0.01 0.02 0.12 184. . . wo v5 3 5 » & ows 20:4. LLL. go. 0.27 0.06 0.20 1.22 25. LLL go... 0.01 0.00 0.01 0.03 2B vw we T= 0.00 0.00 0.00 0.01 26s vv wn nw gL woes 0.02 0.01 0.02 0.10 Cholesterol. . . . . . . . mg. . . 262 60 196 1,187 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan... . . . .. g xi 0.204 0.047 0.153 0.925 Voronin. own vv £ 0.811 0.187 0.608 3.679 loving sv row £ 0.897 0.206 0.673 4.069 Leuing .. .. 4 win wim 2 somos 1.430 0.329 1.073 6.486 LYS oon tt mms om Spa 1.305 0.300 0.979 5.919 Mothionitt «x vc 2 8s EEE 0.447 0.103 0.335 2.028 Coenen « = vg mms 2 ws gu 0.238 0.055 0.179 1.080 Phonyialaaing: «uw ou x Foe 0.810 0.186 0.608 3.674 VRS ws = ev is $2 2m 0.587 0.135 0.440 2.663 Yong ERs ase ins go 0.955 0.220 0.716 4.332 ye SEER AEE £25 1.194 0.275 0.896 5.416 NSHRARS. TBE 4 8 HS £ ome 0.417 0.096 0.313 1.892 a rm £rwo 0.877 0.202 0.658 3.978 ened Co Pree 1.675 0.385 1.256 7.598 Ele sw nee $n 2.712 0.624 2.034 12.302 IAs wr x wm ne Eo 0.985 0.227 0.739 4.468 SUE rH ese goo 0.910 0.209 0.683 4.128 ROARS! ser a rEm ILE Eo 0.782 0.180 0.587 3.547 ! Include 1 gizzard, 1 heart, and 1 liver from raw chicken, which weighs 1,512 g with refuse. AH-8-5 (1978) NDB No. 05020 CHICKEN, BROILERS OR FRYERS, GIBLETS, cooked, fried, flour coated Page 47 Nutrients and units Amount in 100 grams, edible portion Number of Amount in edible portion of common measures of food Approximate measure and weight Amount in edible portion of 1 pound of food as purchased Refuse: Standard 1 1b r-t-c Mean Lai Sempies chicken = 13 g 1c=145g! A B c D E F G PROXIMATE: water . . . oo ee g... 47.89 6.23 69.43 217.21 beat - 277 36 402 1,257 Food energy «= + = + + + °° ko. 1,160 151 1,681 5,260 Protein (NX 6.25) . . . . g . .. 32.54 4.23 47.18 147.59 Total lipid (fat) . . . . . . . g 13.46 1.75 19.51 61.05 Carbohydrate, total . . . . . g +o 4,35 0.57 6.31 19.73 Fiber . . . . . . . . ... g . . 0.02 0.00 0.02 0.07 Ash oo ga. 1.77 0.23 2.57 8.03 MINERALS: Calcium 5 «5 v 5 3 = + + mg. . . 18 2 26 81 LE mg. . . 10.32 1.34 14.97 46.83 Magnesium... . . . . . mg. . . 25 3 37 115 Phosphorus § . . . . . . . mg. . . 286 37 414 1,296 Potassium . . . . . . . . . mg... 330 43 478 1,495 Sodium . . . . . . . . .. mg. . . 113 15 164 514 ZINE + wv vs FEE EE mg. . . 6.27 0.81 9.09 28.43 Copper +. = + 5 vw § aw Fw mg. . 0.422 0.055 0.612 1.914 Manganese . . . . . . . . . mg. . . 0.222 0.029 0.322 1.007 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 8.7 1.1 12.7 39.6 Thiamin. . . . . . . ... mg... 0.097 0.013 0.141 0.440 Riboflavin . . . . . . . . . mg. . . 1.524 0.198 2.210 6.913 Nag: . , +o 25 4 % 9 5 mg. . . 10.987 1.428 15.931 49.837 Pantothenic acid. . . . . . . mg. . . 4.453 0.579 6.457 20.199 VitaminBg . . . . . . . . mg. . . 0.61 0.08 0.88 2.77 Folachn «+ + ww «so « 5 meg. 379 49 550 1,719 Vitamin Bip... . LL. meg. . 13.31 1.73 19.30 60.39 a RE. . . 3,579 465 5,189 16,233 Viming s = = 2 = & «= Ww... 11.929 1,551 17,298 54,111 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 3.80 0.49 8.50 17.21 4:0... ...... £ 6:0. . . . . .... £ 80; 7 5 ® 84 £ 10:05 5 oo « 4 = + wo I J 120... ...... g& 0.00 0.00 0.00 0.00 40. ........ 8... 0.06 0.01 0.09 0.27 160. . ....... g . 2.11 0.27 3.06 9.57 180. . . . . . . . . 8 +: 1.42 0.18 2.05 6.42 Monounsaturated, total. . . g . . . 4.42 0.57 6.41 20.06 Ws vw +5 5 6 8 ® + 8 «ws 0.29 0.04 0.42 1.33 181. g 4.12 0.54 5.917 8.68 201 fm wm dw g 0.01 0.00 0.01 0.05 ev vw mona Z - Polyunsaturated, total . . . g . . . 3.38 0.44 4.90 15.34 182... LLL. 8... 2.69 0.35 3.90 12.19 Yet Woes wk ow 8 - 0.13 0.02 0.19 0.60 A. g 20:4... LL... £ 0.48 0.06 0.70 2.18 20:5. 0... LL £ . . 0.01 0.00 0.02 0.05 225. g& 0.01 0.00 0.01 0.02 ) 226. . . wii BEE g 5» ova 0.04 0.01 0.06 0.19 Cholesterol . . . . . . . . mg. « a 446 58 647 2,023 Phytosterols . . . . . . . . mg. « « AMINO ACIDS: Tryptophan Cee 8 sn 0.373 0.048 0.541 1.692 Preones weep g , 4 £ JR 1.467 0.191 2.127 6.654 Levene Co 1.630 0.212 2.364 7.394 ITT i HS 2 I 1 Methionine so ow ww oa g& 0.810 0.105 1.175 3.674 Cystine - “wee owe g +0 0.437 0.057 0.634 1.982 Phenylalanine voxos omen & 1.480 0.192 2.146 6.713 ARE i EF 7 mgs srxzams gi 2.159 0.281 3.131 9.793 Marine. E10 0.759 0.099 1.101 3.443 Aspartic acid CL 8 1.531 8.208 23s 7194 wits ai . 3.021 0.393 4.380 13.703 omits oo. 5.055 0.657 7.330 22.929 EM) 2 2m 0 2 wd BOE S 1.783 0,232 2.585 8.088 PROT os wee mes ¥ 2 -n- 1.696 0.220 2.459 7.693 Seflo® susan ew 2 ee 1.430 0.186 2.074 6.486 ! 1 gizzard, 1 heart, and 1 liver from fried chicken, which weighs 980 g with refuse, = 44 g. AH-8-5 (1978) NDB No. 05021 CHICKEN, BROILERS OR FRYERS, GIBLETS, cooked, simmered Page 48 . . . Amount in edible portion of Amount in edible portion of | AUR YOO revs, Sdiole pation common measures of food 1 pound of food as purchased Nutrients and units . : Standard Numbsrof Approximate measure and weight Refuse:0 Mean error samples 11b r-t-c chicken = 14 g 1c¢c=145g! A B Cc D E F G PROXIMATE: Water . . . . . . . . . .. g 67.59 9.46 98.00 306.57 kcal . . 157 22 228 712 Food energy - - - - - + « - io LC 657 92 953 2,981 Protein (NX 6.25). . . . . gz . .. 25.85 3.62 37.48 117.24 Total lipid (fat) . . . . . . | g£ . . 4.77 0.67 6.92 21.64 Carbohydrate, total . . , . . Owas 0.95 0.13 1.37 4.29 Fiber . . . . Tr 0.00 0.00 0.00 0.00 Ash... oo. g . 0.85 0.12 1.23 3.86 MINERALS: Calcium. . . . . . .. .. mg. . . 12 2 18 56 HOD + «wow snow oss ows mg... 6.44 0.90 9.34 29.21 Magnesium | mg. . . 20 3 30 92 Phosphorus. . . . . . . | mg. . . 229 32 331 1,037 Potassium . . . . . | mg... 158 22 229 716 Sodium . . . . | mg... 58 8 85 264 ZINC 5 4 5m BRE noe ow mg... 4.57 0.64 6.63 20.73 Copper . +» v vi 5 5 2» mg... 0.255 0.036 0.370 1.157 Manganese . . . . . . . » mg. . . 0.170 0.024 0.247 0.771 VITAMINS: Ascorbicacid . . . . . . . . mg. . . 8.0 1.1 11.6 36.3 Thiamin. . . . . . . mg... 0.087 0.012 0.126 0.395 Riboflavin . . . . . . . | mg. . 0.953 0.133 1.382 4.323 Niacin... . . . mg. . . 4.103 0.574 5.949 18.611 Pantothenic acid. . . . . . . mg... 2.959 0.414 4.291 13.422 VitaminBg . . . . . . mg... 0.34 0.05 0.49 1:55 Folacin . . . . . . . . .. meg. 376 53 545 1,706 VitaminByp . . . . LL. meg . 10.14 1.42 14.71 46.01 i winch RE. . . 2,229 312 3,232 10,112 VIB, « » wo «x 4 x Ww... 7.431 1,040 10,774 33,706 LIPIDS: Fatty acids: Saturated, total. . . . . . Zw ws 1.49 0.21 2.16 6.75 40... .. FER 60; ; + + v5 5 » » 8g BIO. « vw 5m 2 5 g 100. « « uv wc «4 g © «3 120... oo... g& 0.00 0.00 0.00 0.00 140. ........ gw ova 0.02 0.00 0.03 0.10 16:0... LL. & 0.82 0.12 1.19 3.73 180... ...... & non 0.55 0.08 0.79 2.48 Monounsaturated, total. . . g . . . 1.19 0.17 1.73 5.41 161... LLL & wis 0.17 0.02 0.24 0.75 81... £ «.. 1.02 0.14 1.47 4.61 2000... LLL & 0.01 0.00 0.01 0.04 220. 2 i ek ee 2 wow» Polyunsaturated, total . . . g . . . 1.08 0.15 1.56 4.88 18:2... LLL £ wow 0.73 0.10 1.06 3.32 18:30 oo 4 = ws 5 @ 4 JE 0.02 0.00 0.03 0.10 184. . g «un 20:4. ........ g ws 0.26 0.04 0.37 1.16 2:5... LLL B + vw. 0.01 0.00 0.01 0.05 25... g ... 0.00 0.00 0.01 0.02 226... LLL 8... 0.03 0.00 0.05 0.15 Cholesterol. . . . . . . . mg. . . 393 55 570 1,783 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: a Trypioplan o.oo go 0.295 0.041 0.428 1.338 THeonite : 5 4 + 5.8 + 4 1.172 0.164 1.699 5.316 lsloueing . « « «wo 5 wy 2 va 1.297 0.182 1.881 5.883 Leucine . . . . ...... £ zen 2.066 0.289 2.996 9.371 Lysine . . . ....... £8... 1.886 0.264 2.735 8.555 Methionine. « + w+ + « £ ... 0.646 0.090 0.937 2.930 CYStINg oo veo wie vo Eo 0.343 0.048 0.497 1.556 Phenylalanine Pam ow on om ££ 1.170 0.164 1.697 5.307 TISInE 2 mona £ #2 0.848 0.119 1.230 3.847 Valine... LL & 1.379 0.193 2.000 6.255 Arginine, LL LL. gov 1.727 0.242 2.504 7.834 Histidine ew mow ow ww ww & 0.602 0.084 0.873 2.731 Alanine Cee & 1.267 0.177 1.837 5.747 Aspartic acid Lan oeom ow wow g& 2.421 0.339 3.510 10.982 Glutamic acid PEE aoe g& 3.923 0.549 5.688 17.795 Glycine «+ 4 2 54 vn 4 +20 1.423 0.199 2.063 6.455 Proline . . wos wk ns gw oon 1.316 0.184 1.908 5.969 A £i vo 1.130 0.158 1.639 5.126 ' 1 gizzard, 1 heart, and 1 liver from stewed chicken, which weighs 1,119 g with refuse, = 45 9. AH-8-5 (1978) NDB No. 05022 CHICKEN, BROILERS OR FRYERS, GIZZARD, raw Page 49 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse:0 Mean a 11b r-t-c 1 gizzard =r “mele chicken = 11 g =37 g! A B Cc D E F G PROXIMATE: Water. . . Lo... g 76.19 0.463 13 8.38 28.19 345.58 kcal 118 13 44 534 Boodenergy » « vv » woe i. 493 54 182 2,235 Protein (NX 6.25). . . . . g 18.19 0.254 15 2.00 6.73 82.50 Total lipid (fat) . . . . . . . Zowvy 4.19 0.679 14 0.46 1.55 19.02 Carbohydrate, total . . . . . gw 0.58 0.06 0.21 2.64 Fiber. . . . ....... ows 0.00 0.00 0.00 0.00 Ash... LLL g 0.85 0.048 12 0.09 0.31 3.86 MINERALS: CAG: vc +» vb 3 Wok mg. . . 8 0.598 10 1 3 38 MOR : w ss sme bs @ & 3 mg... 3.51 0.112 10 0.39 1.30 15.92 Magnesium . . . . . . mg. . . 16 0.624 10 2 6 72 Phosphorus. . . . . . . . mg. . . 135 7.284 10 15 50 612 Potassium . = 4 wv 4 wv a mg. . . 236 3.105 10 26 87 1,070 Sodium . . . . . . . . .. mg... 76 2.134 10 8 28 346 Zine o.oo mg... 3.00 0.057 8 0.33 Twi) 13.59 Copper . . . . . . . . . mg. . 0.096 0.004 10 0.011 0.036 0.435 Manganese . . . . . . . . . mg. . . 0.065 0.007 10 0.007 0.024 0.295 VITAMINS: Ascorbicacid ©. . . . . . . mg. . . 302 0.4 1.2 14.5 Thiamine « « 32 0 ¢ 5 = » « mg. . 0.034 0.005 8 0.004 0.013 0.154 Riboflavin . . . . . . . .. mg. . 0.188 0.007 8 0.021 0.070 0.853 Niacin. . . . . . . . .. mg... 4.7125 0.270 8 0.520 1.748 21.433 Pantothenic acid. . . . . . . mg. . . 0.752 1 0.083 0.278 3.411 VitaminBg . . . . . oo. mg... 0.14 0.002 6 0.02 0.05 0.64 Flag « + o wv a wm + 3 & meg. . 52 3 6 19 236 VitaminBp . . Lo... meg. 2.12 0.195 2 0.23 0.78 9.59 A we ex on. RE. 65 24.187 3 7 24 296 1. 217 80.623 3 24 80 986 LIPIDS: Fatty acids: 2 Saturated, total . . . . . . g 1.20 0.13 0.44 5.42 1 | TE EE SE £ 6100 5 5 & » ow ov ow ow £ 800 ow vow oo g 1 4 tS 8g BAO wv « mw» 20 g V0 eo bm vom g 0.03 0.00 0.01 0.12 160. «.. + 5.0 5 & 4 g 0.65 0.07 0.24 2.96 0h 5 ows me bow oo £ 0.35 0.04 0.13 1.58 Monounsaturated, total. . . §g 1.07 0.12 0.39 4.83 16:1. 8 0.18 0.02 0.07 0.80 181... g 0.89 0.10 0.33 4.03 20:0. LL. LLL LL £ 2, ose sw £ Polyunsaturated, total . . . g 1.22 0.13 0.45 5.52 18:2. 0... g 0.86 0.09 0.32 3.90 183. g 0.03 0.00 0.01 0.15 18:4. . . 0... 4 204... & 0.32 0.04 0.12 1.47 2005: o : 5% v5 ow ¥ £ 25... g 226. = i i vo oa 8 aos Cholesterol ... . . . . . . . mg. . . 130 1 14 48 590 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . £ wows 0.163 0.018 0.060 0.739 Threonine OEE RR ew g wooo. 0.838 0.092 0.310 3.801 Isoleucine . LL... g 0.858 0.094 0.317 3.892 Leucine . « v wv 5 w + 3 £ 1.277 0.140 0.472 5.792 Lysine... g 1.257 0.138 0.465 5.702 Methionine . . . . . . . . £ 0.477 0.052 0.176 2.164 Cystine . . . . . ..... 8 0.239 0.026 0.088 1.084 Phenylalanine . . . . . . . £ 0.757 0.083 0.280 3.434 Tyrosie . . ov. £ 0.553 0.061 0.205 2.508 Vall “iin + 2 vr vs wv» 8 0.815 0.090 0.302 3.697 Arginine. . . . . . . . . . £ 1.307 0.144 0.484 5.929 Histidine. . . . . . . . . . £ 0.367 0.040 0.136 1.665 ALINE ov 2m 22 4 4 8 £ 0.716 0.079 0.265 3.248 Asparticacid . . . . . . . . £ 1.673 0.184 0.619 7.589 Glutamic acid s 5m o& 3 Wows £ 3.108 0.342 1.150 14.098 Glycine . £ 0.954 0.105 0.353 4.327 Proline rE £ 0.946 0.104 0.350 4.291 Serine Lo... g 0.815 0.090 0.302 3.697 ! Applies to gizzard from raw chicken, which weighs 1,512 g with refuse. ? Imputed values. AH-8-5 (1978) NDB No. 05023 CHICKEN, BROILERS OR FRYERS, GIZZARD, cooked, simmered Page 50 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mean Sindee Nilo 4 1 Tb r-t-c chicken = 7 g 1c =145 g! A B Cc D E F G PROXIMATE: Water « _ 67.32 0.521 9 4.71 97.61 305.36 heal 153 11 222 696 Food energy «= = « «+ +: k 642 45 930 2,910 Protein (NX 6.25) . . . . zg 27.15 0.718 9 1.90 39.37 123.16 Total lipid (fat) . . . . . . . 2 3.66 0.231 9 n.26 5.31 16.61 Carbohydrate, total . . . . . g 1.14 0.08 1.65 5.15 Fiber. . o vw v5 60 5 3 4 1 g 0.00 0.00 0.00 0.00 Ash... .. g 0.73 0.073 9 0.05 1.06 3.32 MINERALS: Calcium. . . . . . . . .. mg. 10 0.525 8 1 14 45 Iron . . . . ....... mg. 4,15 0.168 8 0.29 6,02 18.82 Magnesium... LL mg. 20 0.799 8 1 29 90 Phosphorus . . . . . . . . mg. 155 2.747 8 11 225 703 POBASSIUM « . : 5 4 5 wows mg. 179 6.906 8 12 259 810 Sodio. « 5 ww 8 www mg. 67 2.305 8 5 97 303 Zinc o.oo... mg. 4.38 0.103 8 0.31 6.35 19.86 Copper . . o.oo... mg. 0.110 0.002 8 0.008 0.160 0.499 Manganese . . . . . . . . . mg. 0.062 0.002 8 0.004 0.090 0.281 VITAMINS: Ascorbicacid ©... . mg. 1.6 0.1 2.4 7.4 Thiamin, « « « wo 5 » = & mg. 0.027 0.001 8 0.002 0.039 0.122 Riboflavin . . . . . . . . . mg. 0.244 0.012 8 0.017 0.354 1.107 Niacin. . . . . . . . .. mg. 3.975 0.164 8 0.278 5.764 18.031 Pantothenic acid. . . . . . . mg. 0.714 0.050 1.035 3.239 VitaminBg . . . . . . . . mg. 0.12 0.01 0.17 0.53 Folacihi « w 3 4 w ss » 4 5 mcg 53 4 77 240 VitaminByp . . . . . . . . meg 1.94 0.14 2.81 8.78 NHI + + «5 vv es RE 56 4 82 256 11% 188 13 273 853 LIPIDS: Fatty acids: 2 Saturated, total . . . . . . g 1.04 0.07 1.51 4.73 4:0... . £ 6:0. . . 0 «ox ono on £ 8:0. 2 2 5 35% ¢ 8 £ VOB, os wow: om 2» £ 12:0. + wv 5 5m = = g 14:0. LLL g 0.02 0.00 0.03 0.10 16:0... g 0.57 0.04 0.83 2.59 180... LLL g 0.30 0.02 0.44 1.38 Monounsaturated, total. . . g 0.93 0.07 1.35 4.22 Ws ses mong e g 0.15 0.01 0.22 0.70 BA, 55 ss wns 8 0.78 0.05 1.12 3.52 3 | P. £ 7 3 | £ Polyunsaturated, total . . . g 1.06 0.07 1.54 4.81 82.0. 8 0.75 0.05 1.09 3.41 183... 8 0.03 0.00 0.04 0.13 188. uo 5 a mov ® £ 204, LLL. 8 0.28 0.02 0.41 1.28 205. «ov v6 ow won ow g p72 SO £ 26... g Cholesterol. . . . . . . . mg. 194 14 281 880 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan... ¢ 0.243 0.017 0.352 1.102 TRO0RIBE o wi vv ein x 0 £ 1.251 0.088 1.814 5.675 SOMMER w+ 4 ww ns £ 1.281 0.090 1.857 5.811 Leucine % 0 ma em hE mt 2 1.907 0.133 2.765 8.650 Lysine... o.oo. & 1.877 0.131 2.722 8.514 Methionine 5 5» 8 3 ws & 0.712 0.050 1.032 3.230 Ysline s FR pm vw = £ 0.356 0.025 0.516 1.615 DRORgISIMIR «4 se vu un 2 1.129 0.079 1.637 5.121 TUDSIR wn ene ea 8 0.825 0.058 1.196 3.742 VRE “. . . . . . . mg. . . 3.2 0.084 5 0.1 0.2 14.5 Thiamin. . . . Lo... mg. 0.152 0.007 8 0.003 0.009 0.689 Riboflavin . . . . . . . . . mg... 0.728 0.161 8 0.013 0.044 3.302 Niacin... mg... 4.883 0.349 3 0.088 0.298 22.149 Pantothenic acid. . . . . . . mg. . . 2.559 1 0.046 0.156 11.608 Vitamin Bg . . . . . . . . mg... 0.36 0.020 6 0.01 0.02 1.61 Folacin = +» si # 8 5 ¢ 3 = meg. . 72 3 1 4 327 vitamin Bp... oo... meg. 7.29 3.535 2 0.13 0.44 33.04 a. RE. 9 0 1 41 Vitamin A~ . . . . . . . Ww. 30 1 2 136 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 2.66 0.05 0.16 12.06 A. oi wow wow ow £ 6:0. . . . . . . .. £g 80. . . .. . ... g 10:0. . s 3% £8 8 » g 12005 4 + w® 2 8% 3 £ MO... g 0.06 0.030 1 0.00 0.00 0.26 160... ...... 8 1.45 0.242 1 0.03 0.09 6.59 180... 8 0.78 0.161 1 0.01 0.05 3.52 Monounsaturated, total g 2.37 0.04 0.14 10.75 161... 8 0.39 0.077 1 0.01 0.02 1.79 Bl. 8 1.98 0.361 1 0.04 0.12 8.96 20005 cw 5 0 wm sow £ B2Ve von oboe ow ow £ Polyunsaturated, total . . . g& 2.71 0.05 0.17 12.27 2... 8 1.91 0.324 1 0.03 0.12 8.68 BS. emus mess & 0.07 0.017 1 0.00 0.00 0.33 184. . « + 5 3 5 3 = £ Wily smut mran 8 0.72 0.133 1 0.01 0.04 3.26 2005. 5 ov now ov oe ow £ 228. 4 wiv x om ow oom £ 226. « + 2 a wow oxo g . 3 Cholesterol. . . . . . . . mg. sos 136 1 2 8 616 Phytosterols . . . . . . . . mg. AMINO ACIDS: TryPROpRAR wiv + 3 ow bw £ 0.199 0.004 0.012 0.903 Hii eekly £ 0.704 0.013 0.043 3.193 fsoleucine £ 0.833 0.015 0.051 3.778 Louies ow vw + vw £ 1.355 0.024 0.083 6.146 LysiBe owe vom wd £ 1.303 0.023 0.079 5.910 Wethionite . . «a2 ® «8 2 0.376 0.007 0.023 1.706 Cystine o 4 4 x wip we 2 0.211 0.004 0.013 0.957 PUARYIAOIE 3 w = om vo $ 0.696 0.013 0.042 3.157 TOUR we vo wv vm x 8 0.557 0.010 0.034 2.527 Voie “sass do ale 213 2 0.880 0.016 0.054 3.992 ik inn 2 0.997 0.018 0.061 4.522 Misting, .,. » » is 8 08 0 : 0.408 0.007 0.025 1.851 Aokg oo 5 ue 0 ews £ 0.980 0.018 0.060 4.445 ASPUNCTE ; nw x 0 wv : 1.512 0.027 0.092 6.858 Slums: « = + vw « 2 2.308 0.042 0.141 10.469 Qeittes oo roe wiv u : 0.863 0.016 0.053 3.915 Pedlint sr ce iw wm 0 en s 0.793 0.014 0.048 3.597 ie EAL # 0.627 0.011 0.038 2.844 ! Applies to heart from raw chicken, which weighs 1,512 g with refuse. 2 Values based on ascorbic acid content of heart of stewing chickens. . Imputed values. Values based on data for fat extracted from heart of broilers or fryers, roasting chickens, and stewing chickens. AH-8-5 (1978) NDB No. 05025 CHICKEN, BROILERS OR FRYERS, HEART, cooked, simmered Page 52 Nutrients and units Amount in 100 grams, edible portion Standard Number of Amount in edible portion of common measures of food Approximate measure and weight Amount in edible portion of 1 pound of food as purchased Refuse:0 Mean error samples 1 1b r-t-c chicken = 1.0 g 1c=145g* A B Cc D £ F G PROXIMATE: Wath + : + wis + 5 w 3 5 @ TEE 64.85 0.547 8 0.65 94.03 294.16 kcal. 185 2 268 837 Food energy « + + + + = - - a 772 8 1,120 3,503 Protein (NX 6.25). g 26.41 0.959 4 0.26 38.29 119.78 Total lipid (fat) . . . . . . . g .. . 7.92 0.373 8 0.08 11.49 35.93 Carbohydrate, total . . . . . g£ . . 0.10 0.00 0.15 0.47 FibBE: 4 3 a 55 bh wid 8 "RE 0.00 0.00 0.00 0.00 7. 2g i: 0.72 0.038 6 0.01 1.04 3.26 MINERALS: Calcium . . . . . . . . .. mg... 19 1.103 8 0 27 85 Iron... . mg... 9.03 0.152 8 0.09 13.09 40.96 Magnesium mg. 20 0.604 8 0 29 92 Phosphorus. . . . . . . . mg. 199 2.271 8 2 289 903 Potassium . . . . . . . . . mg. 132 3.060 8 i 192 600 Sodium . « 2 o:ow ou ov oss mg. 48 1.062 8 0 69 217 Zine Lo... mg. . . 7.30 0.072 8 0.07 10.59 33.13 Copper . . w+ « wow + ow mg... 0.502 0.013 8 0.005 0.728 2.277 Manganese . . . . . . . . . mg. . 0.107 0.003 8 0.001 0.155 0.485 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 1.8 0.0 2.6 8.1 Thiamibi, : o + 3 ws + 5 mg. . 0.070 0.001 0.102 0.318 Riboflavin . . . . . .: mg. . 0.741 0.007 1.074 3.361 Niacin. . . . . . . . .. mg. . 2.803 0.028 4.064 12.714 Pantothenic acid. . . . . . . mg. . 2.654 0.027 3.848 12.039 VitaminBg . . . . . . . . mg... 0.32 0.00 0.47 1.46 FONE « 5 5 5 5 & + iw meg . . 80 1 116 363 VitaminByp . . . . . . . meg 7.29 0.07 10.56 33.04 Vitamin A? BE: 9 9 12 3 *Rip ems 1. 28 0 41 129 LIPIDS: Fatty acids: Saturated, total . . . . . . g 2.26 0.02 3.27 10.24 4:0. . + 5 w= 5s ows £ 60. ww v5 ow ouox wow £ 8:0. . . svn om £ 100... Lo... 2 12000 « » 5 wm + 3 © » 8 WO. 5. 00:3 ms g 0.05 0.00 0.07 0.22 16:0... . ..... g 1.23 0.01 1.79 5.59 180... ...... 8 0.66 0.01 0.95 2.98 Monounsaturated, total . . . g 2.01 0.02 2.92 9.13 Wii 5 ook 5 9 om» g 0.33 0.00 0.48 1.52 Beco nmi ms g 1.68 0.02 2.43 7.61 20:0; vs 50 58% = £ 20... i vw aww z Polyunsaturated, total . . . g 2.30 0.02 3.33 10.41 WZ... oe ns 8 1.62 0.02 2.35 7.37 Be ov oomm boxm £ 0.06 0.00 0.09 0.29 14: : 2 = + 5 5 + & g 209 5 6 wows ono g 0.61 0.01 0.89 2:27 2005 i 2 wu saws £ 25... 2 26... Zz ... Cholesterol. . . . . . . . mg. . . 242 2 350 1,096 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . goes 0.338 0.003 0.490 1.533 Threonine . . . . . . . . . Lona 1.196 0.012 1.734 5.425 Isoleucine . . . . . . . . . £ «sn 1.415 0.014 2.052 6.418 Leucine . . . . . . . . .. 8 wi 2.303 0.023 3.339 10.446 Lysine . . . . ...... £ «0 2.214 0.022 3.210 10.043 Methionine . . . . . . . . 8g ... 0.638 0.006 0.925 2.894 Cystine . . . . . ..... g «> 0.359 0.004 0.521 1.628 Phenylalanine . . . . . . . 8 wor 1.183 0.012 1.715 5.366 Tyrosine . . . . . . . . . & won» 0.946 0.009 1.372 4.291 Valine... Lo... g 1.496 0.015 2.169 6.786 Arginine. . . . . . . . .. g «za 1.694 0.017 2.456 7.684 Histidine. . . . . . . . . . & 0.693 0.007 1.005 3.143 ARDInE . . 5 wv vs ww 5s & « 1.665 0.017 2.414 7.552 Asparticacid . . . . . . . . & «on 2.569 0.026 3.725 11.653 Glutamicacid. . . . . . . . & 3.921 0.039 5.685 17.786 Glycine . . . . . . . . .. g wv 1.466 0.015 2.126 6.650 Proline: ... . . vo x ne us 8 «x 1.348 0.013 1.955 6.115 Serine wv i woss nw sb 8g 1.065 0.011 1.544 4.831 ! 1 heart from stewed chicken, which weighs 1,119 g with refuse, = 3.3 g. 2 Impu ted values. AH-8-5 (1978) NDB No. 05026 CHICKEN, BROILERS OR FRYERS, LIVER, raw Page 53 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse:0 Mean Sande Numbirol 4 3 reteg 1 Tiver chicken = 10 g = 32 g! A B C D E F G PROXIMATE: Water... < 73.59 0.756 18 7.36 23.55 333.79 kcal 125 12 40 566 Pood energy » = © =» mom ko 522 52 167 2,367 Protein (NX 6.25) . . . . g . .. 17.97 0.355 13 1.80 5.75 81.51 Total lipid (fat) . . . . . . . To 3.86 0.126 54 0.39 1:23 17.49 Carbohydrate, total . . . . . g . . 3.42 0.34 1.09 15.50 Fiber. . . . . ...... go. 0.00 0.00 0.00 0.00 Ash oo 2 1.17 0.024 12 0.12 0.37 5.30 MINERALS: Calcium. . . Lo... mg... 11 0.491 10 1 3 49 ON © vee mg. . . 8.56 0.188 10 0.86 2.74 38.84 Magnesium. . . . . . . . mg. 20 0.837 10 2 6 92 Phosphorus. . . . . . . . mg. 272 10.807 10 27 82 1.032 Potassium . . . . . . . . . mg. . . 228 9.938 10 23 1, Sodium . . . Lo. . . . .. mg... 79 2.736 10 8 25 356 Zinc... mg... 3.07 0.071 8 0.31 0.98 13.92 COPPEr + « «oe... mg... 0.395 0.015 20 0.040 0.126 1.792 Manganese . . . . . . . . . mg. . . 0.258 0.016 10 0.026 0.083 1.170 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 33.8 0.116 30 3.4 10.8 183.3 Thiamin. . . . . . . . .. mg... 0.138 0.012 8 0.014 0.044 0.626 Riboflavin . . . . . . . . . mg... 1.963 0.178 10 0.196 0.628 8.904 Niacin Lo... mg... 9.250 0.786 8 0.925 2.960 41.958 Pantothenic acid. . . . . . . mg. . . 6.184 0.255 6 0.618 1.979 24,951 Vitamin Bg . . . . . . . . mg... 0.76 0.019 7 0.08 0.24 3.4 Folacin ® TE EEE EEE mcg 738 83.843 3 74 236 3,345 VitaminByp . . . . . . . . meg . . 22.98 1.920 4 2.30 7.35 104.24 amie © © 5 5 ws bn RE 6,165 255.134 39 616 1,973 27,964 w 20,549 850.446 39 2,055 6,576 93,212 LIPIDS: Fatty acids: 2 Saturated, total . . . . . . £ 1.30 0.13 0.42 5.91 AO. ow ov ono ow ow ow 8g 6:0. . . LL... 8 80. . . . . . . .. £ 100, o J 5 883 + £ 120, . . Lv. 8 0.00 0.000 19 n.00 0.00 0.01 “0. LLL 8 0.01 0.001 25 0.00 0.00 0.05 16:0... 8 0.73 0.039 25 0.07 0.23 3.29 18:0... £ 0.56 0.042 25 0.06 0.18 2.53 Nonoysstursisd, total 8 0.95 0.09 0.30 4.30 160. 8 0.11 0.010 25 0.01 0.03 0.48 Ble wismenns £ 0.83 0.069 25 0.08 0.26 3.76 0 EEE £ 0.01 0.011 2 0.00 0.00 0.06 Ww 5 0 5 mow am ow £ + total . . . g 0.64 0.06 0.20 2.88 2. 8 0.40 0.028 25 0.04 0.13 1.82 i ww rw smn 8 0.01 0.001 25 0.00 0.00 0.04 2 EE £ Wr irra Wes 8 0.12 0.016 25 0.01 0.04 0.54 05 £ 0.02 0.008 2 0.00 0.01 0.07 rs & 0.01 0.000 2 0.00 0.00 0.03 GanERE gw vs 0.05 0.011 2 0.01 0.02 0.24 Cholesterol. . . . . . . . mg. 439 15.400 73 44 140 1,990 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Togpopuian Ce 8 0.253 0.025 0.081 1.148 THEONDEN «wae oe wn 2 8 0.799 0.080 0.256 3.624 fg ceed. mda # 0.954 0.095 0.305 4.327 Gr : es ole oy Li Bc ammo r wm Ea 1.360 . . I Mellon » x 4208 38H £ 0.425 0.043 0.136 1.928 BY sp hman myn £ 0.241 0.024 0.077 1.093 phBayishnite mam : 0.894 0.089 0.286 4.055 EEE : hi caso os pe Co : 1.101 0.110 0.352 4.994 ities as nt ny : 0.477 0.048 0.153 2.164 rem : 1.044 0.104 0.334 4.736 ARIUS «vw : 1.708 0.171 0.547 7.747 ea v 2.329 0.233 0.745 10.564 NE 1.044 0.104 0.334 4.736 POU + «ov vw wom 2 0.891 0.089 0.285 4.042 Serith «swam ews 8 0.773 0.077 0.247 3.506 ! Applies to liver from raw chicken, which weighs 1,512 g with refuse, 2 values based on data for fat extracted from liver of broilers or fryers and roasting chickens. AH-8-5 (1978) NDB No. 05027 CHICKEN, BROILERS OR FRYERS, LIVER, cooked, simmered Page 54 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mean Sram Nimeer ot 1 1b r-t-c chicken = 6 g 1c =140 g' A B C D E F G PROXIMATE: Water . . . . . . . . . .. g . .. 68.31 0.618 8 4.10 95.64 309.86 keal . . 157 9 219 710 Foodenergy - - - - - + - - &F: i . 655 39 917 2,972 Protein (NX 6.25) . . . . g . .. 24.36 0.481 8 1.46 34.10 110.49 Total lipid (fat) . . . . . . . 2... 5.45 0.266 8 0.33 7.63 24,73 Carbohydrate, total . . . . . gov 0.88 0.05 1.23 3.99 Fiber . . . . . . . . . .. g£ 0.00 0.00 0.00 0.00 TEE ET EE 8g . . 1.00 0.037 8 0.06 1.40 4.53 MINERALS: Calcium. + « . + «sw +» mg. . . 14 1.263 8 1 20 65 WOW uw wns 5 2 2 5% 5 u mg... 8.47 0.119 8 0.51 11.86 38.43 Magnesium mg. . . 21 0.565 8 1 29 94 Phosphorus . . . . . . . . mg. . . 312 13.474 8 19 437 1,415 Potassium . . . . . . | mg... 140 5.352 8 8 196 635 Sodium oi: 5 5 i sow oe a mg. . . 51 1.470 8 3 71 231 Zine : vw ss 9 vem 8 mg. . . 4.34 0.046 8 0.26 6.07 19.66 Copper « = + : vous ww 4 mg... 0.370 0.020 8 0.022 0.518 1.678 Manganese . . . . . . . . . mg. . . 0.297 0.010 8 0.018 0.416 1.347 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 15.8 1.0 22.2 71.8 Thiamin. . . . . . . . .. mg. . . 0.153 0.007 8 0.009 0.214 0.694 Riboflavin . . . . . . . . . mg. . . 1.747 0.105 2.446 7.924 Niaein oon v5 ws s mg. . 4.450 0.402 8 0.267 6.230 20.185 Pantothenic acid. . . . . . . mg. . . 5.411 0.325 7.575 24.544 VitaminBg . . . . . . . . mg. . . 0.58 0.04 0.82 2.65 Folacin . . . . . . . . .. meg . 770 111.853 3 46 1,077 3,491 VitaminByp . . . . . . . . meg . 19.39 1416 27.14 87.95 3s mrad RE. : . 4,913 295 6,878 22,283 Vitamin A . . . . . . . . . Ww. 16.375 983 22.925 74.278 LIPIDS: Fatty acids: Saturated, total. . . . . . 3 1.84 0.11 2.58 8.35 80: wz snes 8 G0. = os wow somo £ . 80... ...... g 10:0. . . ...... g + wow 120... ...... 8 0.00 0.00 0.00 0.01 140. ........ g 0.02 0.00 0.02 0.07 10: + . 2 w 5 4 5 3 2 iw 1.03 0.06 1.44 4.65 180... ...... £ sn 0.79 0.05 1.10 3.57 Monounsaturated, total. . . g . . . 1.34 0.08 1.88 6.08 161. 0... 8 +o 0.15 0.01 0.21 0.68 181. g 1.17 0.07 1.64 5.31 200, wo: ne sou g . .. 0.02 0.00 0.03 0.09 2:V, vs v5 5 ww g is w Polyunsaturated, total ZB isu 0.90 0.05 1.25 4.06 12. wove ww 54m £ +n 0.57 0.03 0.79 2.57 183... LLL EE 0.01 0.00 0.02 0.05 18:4... . . .. .. g . . . 204, vs vous oe g£ ... 0.17 0.01 0.24 0.77 + 5. JE Z i305 0.02 0.00 0.03 0.10 225... g ... 0.01 0.00 0.01 0.04 228. 5 2 vow ova ow 8 sss 0.08 0.00 0.31 0.34 Cholesterol. . . . . . . . mg... 631 38 883 2,860 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan EEE 8 +33 0.343 0.021 0.480 1.556 | reonine Conn & 1.083 0.065 1.516 4.912 soleucine r wim mow ow EW g + vo. 1.294 0.078 1.812 5.870 Leucine Sin mma we ww g& 2.198 0.132 3.077 9.970 LAGE os vine wien go 1.843 0.111 2.580 8.360 Methionine FE 8 0.577 0.035 0.808 2.617 Cystine Cee 8&8... 0.327 0.020 0.458 1.483 Phenylalanine TEE EEE g 1.212 0.073 1.697 5.498 Tyrosine +... nL £ 0.857 0.051 1.200 3.887 Valine... ....... & «+ 1.535 0.092 2.149 6.963 AGIDIR, + ons www vw 4 ian 1.493 0.090 2.090 6.772 Histidine SFE Ww mom om oe om go. 0.647 0.039 0.906 2.935 AlGirl = + vm 2 4% 5 3 5 £ sr 1.415 0.085 1.981 6.418 Aspartic acid yom ER WHEW Lg... 2.315 0.139 3.241 10.501 Glutamic acid sow ov Rv WOR EW g 3.157 0.189 4.420 14.320 Sle wv we 0 orien a £... 1.415 0.085 1.981 6.418 roline “ok wow ww wow ww 8 1.208 0.072 1.691 5.479 Serine . . . . . . . . .. g& 1.048 0.063 1.467 4.754 1 1 liver from stewed chicken, which weighs 1,119 g with refuse, = 20 g, AH-8-5 (1978) NDB No. 05028 CHICKEN, BROILERS OR FRYERS, LIGHT MEAT WITH SKIN, raw Page 55 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 28% Mean San Nariierot 1 1b r-t-c 1/2 chicken chicken = 116 g = 194 ¢! A B LH E F G PROXIMATE: Water oo vs ee eeu g. 68.60 0.342 25 79.58 133.09 224.05 186 216 362 609 Food energy = «= = + tc: a 780 905 1,513 2,547 Protein (NX 6.25) . . . . g ... 20.27 0.156 25 23.51 39.32 66.19 Total lipid (fat) . . . . . . . gen 11.07 0.245 25 12.84 21.47 36.15 Carbohydrate, total . . . . . gow ov 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g . .. 0.00 0.00 0.00 0.00 Ash oo g . .. 0.86 0.032 25 1.00 1.67 2.81 MINERALS: Calcium . . . . . o.oo... mg. 11 0.461 24 13 22 36 Iron . . . o.oo. mg... 0.79 0.027 24 0.92 1.54 2.59 Magnesium... . . . . . mg. . . 23 0.336 24 27 45 76 Phosphorus . . . . . . . . mg. . . 163 3.606 24 189 317 533 Potassium . . . . . . . . . mg. 204 4.714 24 237 396 666 Sodium . . . . . . . . .. mg 65 1.507 24 76 126 213 ZIRE 5 : 5 3 5 EEE 4B mg. . . 0.93 0.019 24 1.08 1.81 3.05 COpPRE = vo » wi 5 ¥ & & 5 & mg. . . 0.040 0.001 24 0.046 0.078 0.131 Manganese . . . . . . . . . mg. . . 0.018 0.000 24 0.021 0.035 0.059 VITAMINS: Ascorbicacid. . . . . . . . mg. . 0.9 1.1 1.8 3.0 Thiamin. . . . . . . . .. mg... 0.059 0.004 16 0.068 0.114 0.193 Riboflavin . . . . . . . .. mg... 0.086 0.003 16 0.100 0.167 0.281 Niacin. . . . . . . . .. mg... 8.908 0.351 16 10.333 17.282 29.094 Pantothenic acid. . . . . . . mg. . . 0.794 0.921 1.540 2.593 VitaminBg . . . . . . . . mg. . . 0.48 0.56 0.94 1.58 Folacin . . . . . . . . . . © omeg 4 5 8 13 VitaminByp . . . . . . meg. 0.34 0.39 0.65 1.09 VAGIIA + « 0 0 2 oo xs RE. 29 34 56 95 1. 99 115 193 324 LIPIDS: Fatty acids: Saturated, total . . . . . . g - . 3.16 3.66 6.12 10.31 40... . . . 8 60. . orm oso £ 80: s wv 3 95 v3 B® g MW: 5 5 5 0 5 + » w g T20 + wv « wv ow £ 0.01 0.01 0.02 0.04 140... . g 0.09 0.1) 0.18 0.30 160. . ....... g 2.33 2.70 4.51 7.60 180. . + 12 wm x35 £ 0.63 0.73 1,22 2.05 Monounsaturated, total. . . g 4.52 5.24 8.76 14.76 61. ........ 8 0.60 0.70 1.16 1.96 8’... LL. g 3.74 4,33 7.25 12.20 20:0. LLL LLL 8 0.12 0.14 0.24 0.40 BV, nr row £ Polyunsaturated, total . . . g 2.34 2.72 4.55 7+65 182: vo 2s 5 3 # % 8 2.07 2.40 4.01 6.75 183: 0 cc 50 5 wos £ 0.10 0.11 0.18 0.31 18:8. uw: « 5 wow » ww g 204... LLL & 0.06 0.07 0.12 0.20 205... 0... £ 0.01 0.01 0.01 0.02 25... LLL 8 0.01 0.01 0.02 0.04 26... ...... 8 0.02 0.03 0.04 0.07 Cholesterol. . . . . . . . mg. . . 67 78 130 219 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan . . . . . . .. 8... 0.227 0.263 0.440 0.741 Threonine . . . . . . . . . £ 0.839 0.973 1.628 2.740 bsoleucifie . + + + wv ow £ 1.015 1.177 1.969 3.315 Loeing o x 4» 5 ns a wos g 1.477 1.713 2.865 4.824 Lysine . ......... g 1.654 1.919 3.209 5.402 Methionine . . . . . . . . £ 0.541 0.628 1.050 1.767 Cystine TEI EN £ 0.270 0.313 0.524 0.882 Phenylalanine raw ow oa Wo 2 0.788 0.914 1.529 2.574 Tyrosine... 8 0.655 0.760 1.271 2.139 Valine Hg RE & 0.985 1.143 1.911 3.217 Arginine... LL 8 1.268 1.471 2.460 4.141 Histidine. . . . . . . . .. & 0.597 0.693 1.158 1.950 ARIE . wo «nine wn £ 1.177 1.365 2.283 3.844 Aspartic acid Ce g 1.807 2.096 3.506 5.902 Gluamicacid. . . . . . . . g 2.967 3.442 5.756 9.690 Olysing s ow + x i v3 m4 £ 1.291 1.498 2.505 4.216 Profiot » iw 52 4 2 wi 4 8 £ 0.973 1.129 1.888 3.178 SHE ooo z wes 8 0.714 0.828 1.385 2.332 1 With refuse = 271 g. AH-8-5 (1978) NDB No. 05029 CHICKEN, BROILERS OR FRYERS, LIGHT MEAT WITH SKIN, cooked, fried, batter dipped Page 56 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 21% Mean Sunda Numberel Tb r-t-c 1/2 chicken chicken = 113 g = 188 g' A B Cc D E F G PROXIMATE: Water... LL 7. 50.23 56.76 94.43 179.97 keal 277 312 520 991 Foodenergy - - - - - - . kJ 1,157 1,307 2,175 4,146 Protein (NX 6.25) . . . . 4 . 23.55 26.61 44.27 84.38 Total lipid (fat) . . . . . . . g 15.44 17.44 29.02 55,30 Carbohydrate, total. . . . . g 9.50 10.73 17.85 34.02 Fiber... . ... .... £ 0.04 0.04 0.07 0.13 Ash 2 1.29 1.46 2.42 4.61 MINERALS: Calcium... . mg. 20 22 37 71 on... mg. 1.26 1.42 2.37 4.52 Magnesium | mg. 22 25 41 79 Phosphorus. . . . . . . mg. 168 190 316 602 Potassium . . . . . | mg. 185 209 348 663 Sodium . . Lo... . mg. 287 324 539 1,027 Zine... mg. 1.06 1.20 1.99 3.79 Copper . . . . . . . ... mg. 0.061 0.069 0.115 0.219 Manganese . . . . . . . . . mg. 0.055 0.062 0.103 0.197 VITAMINS: Ascorbicacid . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . ... mg. 0.113 0.128 0.212 0.405 Riboflavin . . . . . . . .. mg. 0.147 0.166 0.276 0.527 Niacin... . mg. 9.156 10.346 17.213 32.806 Pantothenic acid. . . . . . . mg. 0.794 0.897 1.493 2.845 Vitamin Bg... . . . . . mg. 0.39 0.44 0.74 1.41 Folacin: . « « 5 wo 3 w + & mcg 6 7 11 21 ViaminByy . . . . . wo. meg 0.28 0.32 0.53 1.02 _ RE 24 27 44 85 hii SEA AEA LE w 79 89 148 282 LIPIDS: Fatty acids: Saturated, total . . . . . . £ 4.12 4.66 7.75 14.77 4:0... LL. 8 6:0. . . . . .... £2 B80: 225 5 2 2 m » g 10:0: + v ow = 4s = ¢ £ 120 «+ « w 2 3 w 8 2 0.01 0.01 0.02 0.03 BO. vs vo vw ws 8 0.09 0.11 0.17 0.33 160. ........ 8 2.76 3.12 5.18 9.88 180... ...... 8 1.20 1.36 2.26 4.30 Monounsaturated, total £ 6.37 7.19 11.97 22.81 6:1... LLL £ 0.45 0.51 0.84 1.60 181. 8 5.79 6.54 10.88 20.73 00... 8 0.09 0.10 0.17 0.32 20s ov wos wr oa ow oa £ Polyunsaturated, total . . . g 3.60 4.07 6.77 12.90 120 mse mim vn 8 3.24 3.66 6.08 11.59 30h crn a & 0.18 0.20 0.33 0.63 VSM wi 2 5 2 € 5» « g 204... LL 8 0.07 0.08 0.132 0.25 25. wv vw inn 8 0.01 0.01 0.01 0.03 ES. wie vn vw 8 0.01 0.01 0.02 0.05 2B. wn ews 8 0.02 0.03 0.05 0.09 Cholesterol. . . . . . . . mg. 84 94 157 299 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan « «+ wo 8 0.268 0.303 0.504 0.960 Threonine: . ow vs wu a 8 0.963 1.088 1.810 3.450 biORUR «vv ame ns £ 1.171 1.323 2.201 4.196 Lele . , uw vue 4 1.723 1.947 3.239 6.174 Lysint: oo vw vo mona 2 1.841 2.080 3.461 6.596 Methionine PEE BE ube & 0.616 0.696 1.158 2.207 Cystine Cee £ 0.326 0.368 0.613 1.168 Phenylalanine I-A 8 0.938 1.060 1.763 3.361 Tysanine Cs 3 0.762 0.861 1.433 2.730 Asli : 1.147 1.296 2.156 4.110 PBR go nxn . 1.445 1.633 2.717 5.177 ings 8 8 LW 58 a : 0.682 0.771 1.282 2.444 Pr PR Y 1.334 1.507 2.508 4.780 mm eam os Y 2.040 2.305 3.835 7.309 Orig tls «wu vw as : 3.750 4.238 7.050 13.436 a mt nw ce ae : 1.466 1.657 2.756 5.253 i i : 1.238 1.399 2.327 4.436 Cs 0.869 0.982 1.634 3.114 ' With refuse = 239 g; 46% meat, 11% skin, and 22% coating. AH-8-5 (1978) NDB No. 05030 CHICKEN, BROILERS OR FRYERS, LIGHT MEAT WITH SKIN, cooked, fried, flour coated Page 57 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 28% Mean or samples 1 1b r-t-c 1/2 chicken chicken = 78 g = 130 g?! A B Cc D E F G PROXIMATE: Water . . . . . o.oo. g 54.66 42.63 71.06 178.52 kel 246 192 320 804 Food energy «= «= «+ + {a 7 1,030 803 1,339 3,363 Protein (NX 6.25) . . . . g ... 30.45 23.75 39.59 99.45 Total lipid (fat) . . . . . . . g ... 12.09 9.43 15.71 39.48 Carbohydrate, total . . . . . 8% 3p 1.82 1.42 2.37 5.96 Fiber . . . . . . . . . .. g . .. 0.01 0.01 0.01 0.02 Ash oo g 0.98 0.76 1.27 3.19 MINERALS: Calchum... . . vo » = « » = mg 16 12 20 51 HO ior 28 Sco dn 574 mg. . . 1.21 0.94 1.57 3.94 Magnesium . . . . . . mg. . . 27 21 35 89 Phosphorus. . . . . . . . mg. . . 213 166 276 694 Potassium . . . . . . . . . mg. . 239 186 311 780 Sodium . . . Lo... ... mg 77 60 100 250 Zinc o.oo. mg. . . 1.26 0.98 1.63 4.11 Copper «+ + « wiv 5 w & + ww mg. . . 0.058 0.045 0.075 0.189 Manganese . . . . . . . . . mg. . . 0.026 0.020 0.034 0.085 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . : o + » = 5 § @ mg. . . 0.076 0.059 0.099 0.248 Riboflavin . . . . . . . . . mg. . . 0.133 0.104 0.173 0.434 NIgEIn «5 95 5 wow sow mg. . . 12.035 9.387 15.646 39.306 Pantothenic acid. . . . . . . mg. . . 0.970 0.757 1.261 3.168 VitaminBg . . . . . . . . mg... 0.54 0.42 0.70 1.75 Folacin . . . . . . . . . . meg . . 4 3 5 13 VitaminByp . . . . . . . . meg. . 0.33 0.26 0.43 1.07 mri RE. 20 16 26 67 Vitamin A . . . . . . . . . wv. 68 53 88 222 LIPIDS: Fatty acids: Saturated, total . . . . . . g . .. 3.32 2.59 4.32 10.85 4:0. . v + 5 5 8 3 @ 8 +s B10; « 5 + 2 @ vox ® 3 BiO wow «on ow ow ww g 100. ow vo «x « wo g 120... ...... 8 0.01 0.01 0.02 0.04 THO. wo 0 vm owe g 0.09 0.07 0.12 0.29 WO, oc + v.05 = 4 8 2.35 1.83 3.056 7.67 BOL 5 me soe g 0.80 0.62 1.04 2.61 Monounsaturated, total . . . g 4.80 3.74 6.24 15.68 16). ov ovo sows 8 0.51 0.40 0.66 1.67 1’. ........ 8 4.13 3.22 5.37 13.50 200: oi 6 0oti 5% 8 £ 0.10 0.08 0.14 0.34 20: viv mw tm 4 3 Polyunsaturated, total . . . g 2.69 2.10 3.49 8.77 182. uv vow vow g 2.33 1.82 3,03 7.62 183. 0... 8 0.11 0.09 0.15 0.37 184. . . . . . 8 BOR os bon how g 0.09 0.07 0.11 0.28 205: vv v5 4 5 5 £ 0.01 0.01 0.01 0.03 05. vis vox ome 8 0.02 0.01 0.02 0.06 26. . ... uh 8&8 0.03 0.02 0.04 0.10 Cholesterol. . . . . . . . mg. . . 87 68 113 285 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . .. & wn 0.344 0.268 0.447 1.124 Threonine . . . . . . . .. g 1.262 0.984 1.641 4.122 Isoleucine . . . . . .... g 1.537 1.199 1.998 5.020 Leucine . . . . . . .... g 2.231 1.740 2.900 7.286 Lysine . ......... 8 2.487 1.940 3.233 8.123 Methionine eee ees 8 0.815 0.636 1.060 2.662 Cystine . . . . ...... 8 0.405 0.316 0.527 1.323 Phenylalanine + ® Ea WE £ 1.192 0.930 1.550 3.893 Tyrosine... o.oo... £ 0.991 0,773 1.288 3.237 Valine “ov va sem 8 1.485 1.158 1.931 4.850 ARIES uw are re Eo 1.888 1.473 2.454 6.166 Histidine fis ww wos wom wR 8&8 0.904 0.705 1.175 2.952 Alanine . . . . ...... & 1.745 1.361 2.269 5.699 Aspartic acid CIE SEWER & 2.703 2.108 3.514 .8.828 Shuanigagids » » 2 3% ¢ £ 4.534 3.537 5.894 14.808 Cycle... + wv www a £ 1.860 1.451 2.418 6.075 Proline wie ow ae wim & 1.447 1.129 1.881 4.726 I ER £ 1.074 0.838 1.396 3.508 ! With refuse = 180 g. AH-8-5 (1978) NDB No. 05031 CHICKEN, BROILERS OR FRYERS, LIGHT MEAT WITH SKIN, cooked, roasted Page 58 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 297% — Standard Numbers 1 1b ret-c 1/2 chicken chicken = 79 g = 132 ¢! A B C D E F G PROXIMATE: Water . . . . g... 60.51 0.363 16 47.80 79.87 194.90 keal . 222 175 293 714 Food energy «= + «= - + + « - ko. 928 733 1,225 2,989 Protein (NX 6.25) FE 29.02 0.317 16 22.93 38.31 93.48 Total lipid (fat) . . . . . . . g 10.85 0.267 16 8.57 14.32 34.94 Carbohydrate, total . . . . . & 0.00 0.00 0.00 0.00 Fiber . . . . . g 0.00 0.00 0.00 0.00 Ash. 2 0.93 0.026 16 0.73 1.23 2.99 MINERALS: Calcium mg. 15 0.641 16 12 19 43 Iron . . . . . . . mg... 1.14 0.058 16 0.90 1.51 3.68 Magnesium | mg. . 25 0.426 16 20 33 81 Phosphorus... . mg. . . 200 5.438 16 158 264 643 Potassium . . . . . . | | mg... 227 5.983 16 179 299 730 Sodium... LL... mg. 75 2.620 16 59 99 242 Zinc o.oo... mg... 1.23 0.029 16 0.97 1.63 3.97 Copper + + = » » 2 5 5 & 4 mg. . . 0.053 0.002 16 0.042 0.070 0.171 Manganese . . . . . . . . . mg... 0.018 0.001 16 0.014 0.024 0.058 VITAMINS: Ascorbicacid. . . . . . |. mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . | mg. 0.060 0.005 8 0.047 0.079 0.193 Riboflavin . . . . . . . . . mg. 0.118 0.003 8 0.093 0.156 0.380 Niacin... . . . . . .. mg. 11.134 0.611 8 8.796 14.697 35.863 Pantothenic acid. . . . . . . mg. 0.926 0,732 1.222 2.983 VitaminBg . . . . . . . . mg. 0.52 0.41 0.69 1.67 Folacin . . . . . . . . | mcg 3 3 5 11 ViaminByp . . LL... meg 0.32 0.25 0.42 1.02 ul RE. 32 25 42 104 Vitamin A . . . . . . . . vw 110 87 145 354 LIPIDS: Fatty acids: Saturated, total. . . . . . g 3.05 2.41 4.02 9.81 BOL wom shown 8 6:0. . . . . . . .. £ 80. . . . . . ... £ 1005 4 « 4 vo onon nm £ 120: wo 25m 2 5 5 £ 0.01 0.01 0.02 0.04 0. wo vou ou ssw g 0.09 0.07 0.12 0.29 16:0... LL... g 2.25 1.78 2.97 7.24 180% vv 2 wm wo 2 0.62 0.49 0.81 1.98 Monounsaturated, total £ 4.26 3.36 5.62 13.71 VBL, ve von vows 2 LY 0.45 0.75 1.84 WB, sn sh 6 bo. g 3.51 2.77 4.63 11.31 1 g 0.12 0.09 0.15 0.38 Wh: vn vv mos 5m g usw Polyunsaturated, total £ =: 2.31 1.82 3.05 7.44 18:2. 0... TEE 1.98 1.57 2.62 6.39 183. 0... g& 0.09 0.07 0.11 0.28 184. . . £8 . 04; 5 mousse £ 0.09 0.07 0-1 0.28 05. «was mys a £ 0.01 0.01 0.01 0.03 225. hime vn g 0.02 0.01 0.02 0.06 226. . . ves g 0.03 0.03 0.04 0.10 Cholesterol. . . . . . . . mg. 84 67 111 2712 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan Su RR WR RH £ 0.326 0.258 0.430 1.050 Threonine Co g 1.202 0.950 1.587 3.872 Isoleucine CL g 1.458 1.152 1.925 4.696 Leucine Ce g 2.119 1.674 2.797 6.825 Lysine Lee £ 2.374 1.875 3.1.34 7.647 Methionine holes BME ow £ 0.776 0.613 1.024 2.499 Cystine Cee g 0.385 0.304 0.508 1.240 Phenylalanine FE g 1.130 0.893 1.492 3.640 Tyrosine... . o.oo... & 0.940 0.743 1.241 3.028 Valine Nan an sn wr £ 1.412 1.115 1.864 4.548 Arginine Enon fe ns moun w g 1.811 1.431 2.391 5.833 Histidine i § EB BEB hose g 0.858 0.678 1.133 2.764 Alanine . . . 8g 1.679 1.326 2.216 5.408 Aspartic acid RY £ 2.587 2.044 3.415 8.333 Glutamic acid. . . . . ME 4.254 3.361 5.615 13.702 Glycine Ce g 1.823 1.440 2.406 5.872 Proline Ce & 1.381 1.091 1.823 4.448 Serine. . . . . . . . .. 8g 1.021 0.807 1.348 3.289 ! With refuse = 185 g. AH-8-5 (1978) NDB No. 05032 CHICKEN, BROILERS OR FRYERS, LIGHT MEAT WITH SKIN, cooked, stewed Page 59 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 29% Mean Sond Nobrot Th petee 1/2 chicken chicken = 90 g = 150 g! A B C D E F G PROXIMATE: Water . . . . . . . . . . . g 65.13 0.461 16 58.62 97.69 209.78 kcal 201 181 302 649 Food energy «= «= = = - - - - kJ 843 759 1,265 2,716 Protein (NX 6.25) . . . . g . 26.14 0.263 16 23.53 3g.21 84.19 Total lipid (fat) . . . . . . . g 9.917 0.208 16 8.97 14.95 32.10 Carbohydrate, total . . . . . 8 0.00 0.00 0.00 0.00 FIR y 2 4 wo 0 3 © 2 3 % 4 g . 0.00 0.00 0.00 0.00 AH «ims som wm g 0.78 0.031 16 0.70 1.17 2.52 MINERALS: Calcium. . . . . . LL... mg. 13 0.419 16 11 19 40 Iron... ..... mg. 0.98 0.048 16 0.88 1.46 3.14 Magnesium... mg. 20 0.370 16 18 30 65 Phosphorus . . . . . . . . mg. 146 3.094 16 132 220 472 PORISSIUM = = 2 son 5 6 » 2 mg. 167 6.931 16 150 251 539 Sodium . . . . . . . . .. mg. 63 2.182 16 57 95 203 ZT . « 5 vou wm vow oun mg. 1.14 0.018 16 1.03 1.71 3.68 COPPEE + wim + ww & wore mg. 0.044 0.002 16 0.040 0.066 0.142 Manganese . . . . . . . . . mg. 0.018 0.001 16 0.016 0.027 0.058 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Than: «0 2 5.8 + & @ § mg. 0.041 0.005 8 0.037 0.062 0.132 Riboflavin . . . . . . . .. mg. 0.112 0.003 8 0.101 0.168 0.361 Nigel wo ooo wv wow wa mg. 6.935 0.274 8 6.242 10.403 22.338 Pantothenic acid. . . . . . . mg. 0.535 0.482 0.803 1.723 VitaminBg . . . . . . . . mg. 0.27 0.24 0.41 0.88 Folacin . . . . . . . . .. mcg 3 3 4 9 VitaminByg . . . . . . . . mcg 0.20 0.18 0.31 0.66 Vitamin A « « « . «oe. RE 28 25 42 $0 w. 96 86 144 309 LIPIDS: Fatty acids: Saturated, total . . . . . . g 2.80 2.52 4.20 9.01 G05. : 5 8 5 wx ¥ £ 6:0. + + vv 3 ww 8 3 8 BO. . «wis a ss 8g TOO. + « wo 5 wo « 8g 120... . .... g 0.01 } 0.01 0.02 0.04 MO. ee g 0.08 BRS; 0.07 0.12 0.26 WO: vv won wtb g 2.07 1.86 3.10 6.66 180... ...... g 0.56 0.51 0.84 1.81 Monounsaturated, total. . . g 3.92 3.53 5.88 12.62 161. os wv a mv g 0.53 0.47 0.79 1.69 81... & 3.23 2.91 4.85 10.41 po nnd nya g 0.11 0.10 0.16 0.35 Ness mia wm 53 £ Polyunsaturated, total . . . g 2.12 1.91 3.18 6.83 182. x cmv morn g 1.83 1.64 2.74 5.88 18:3 Brow ow www a g 0.08 0.07 0.12 0.26 184. . . wv v4 wos os 8g 204. ........ g 0.08 0.07 0.12 0.25 20:5... LLL g 0.01 0.01 0.01 0.03 25... LL. 8g 0.02 0.01 0.02 0.05 226... g . 0.03 0.03 0.04 0.09 Cholesterol . . . . . . . . mg. 74 66 111 238 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan i Am 3 RETR £ 0.294 0.265 0.441 0.947 Threonine EEL EERE. £ 1.084 0.976 1.626 3.492 Isoleucine . . . + « wv « £ 1.316 1.184 1.974 4.239 Leucine . . . . . . .... g 1.910 1.719 2.865 6.152 Lysine . . ........ 8 2.142 1.928 3.213 6.899 Methionine Ce ee 8 0.699 0.629 1.049 2.251 Cystine . . . . .. .... £ 0.347 0.312 0.521 1.118 Phenylalanine EEN 8 1.019 0.917 1.529 3.282 Tyros x sm sv ween £ 0.848 0.763 1.272 2.731 VARS .zgw oe uwe $ 1.273 1.146 1.910 4.100 i mou : 1.629 1.466 2.444 5.247 Histidine hte wo ww wow a & 0.774 0.697 1.161 2.493 Alanine FE & 1.509 1.358 2.264 4.860 Aspartic acid Ce ee & 2.330 2.097 3.495 7.505 Ques: « » + x » bs 8 3.835 3.452 5.753 12.353 Glycine . . . . ...... 8 1.629 1.466 2.444 5.247 PIOURE: ox ww 2 sw ow £ 1.238 1.114 1.857 3.988 Borie: oz ww sw vw 2 0.919 0.827 1.379 2.960 ! With refuse = 212 g. AH-8-5 (1978) NDB No. 05033 CHICKEN, BROILERS OR FRYERS, DARK MEAT WITH SKIN, * raw Page 60 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse:Bone 35% Standard Number of 1 1b r-t-c 1/2 chicken Maar error umes chicken = 160 g 2 566 9? A B C D E F G PROXIMATE: Water . . . . . . PE 65.42 0.451 25 104.67 174.02 192.86 keal . . 237 379 630 698 Food energy = - - = « - - - ko... 990 1,584 2,634 2,919 Protein (NX 6.25) . . . . g . .. 16.69 0.120 25 26.70 44.39 49.20 Total lipid (fat) . . . . . . . ww 18.34 0.359 25 29.34 48.78 54.06 Carbohydrate, total . . . . . gE wow 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. gz . .. 0.00 0.00 0.00 0.00 Ash... . g . .. 0.76 0.024 25 1,22 2.02 2.24 MINERALS: Calcium. . . . «v.45 mg. . . 11 0.408 24 18 29 33 Iron . . . . . ...... mg. . . 0.98 0.026 24 1.57 2.681 2.90 Magnesium . . . | mg. . . 19 0.270 24 30 49 55 Phosphorus. . . . . . . . mg. . . 136 2.562 24 217 361 400 Potassium . . . . . . . . . mg. . . 178 4,768 24 285 474 525 Sodium . . . . . . . . .. mg. . . 13 1.122 24 117 195 216 ZIBE & 5 ov 5 Wid 3 bok mg. . . 1.58 0.019 24 2.53 4.21 4.67 COPPEE « wis + & i & bi # mg. . . 0.054 0.002 24 0.086 0.144 0.159 Manganese . . . . . . . . . mg. . . 0.019 0.000 24 0.030 0.051 0.056 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 2.1 3.4 5.7 6.3 Thiamin. . . . . . . . .. mg. . . 0.061 0.002 16 0.098 0.162 0.180 Riboflavin . . . . . . . . . mg. . . 0.146 0.003 16 0.234 0.388 0.430 Nigel ww 5 5 ow 8s a 5 ow mg. . . 5.211 0.178 16 8.338 13.861 15.362 Pantothenic acid. . . . . . . mg. . . 0.994 1.590 2.644 2.930 VitaminBg . . . . . . .. mg. . . 0.25 0.39 0.65 0.73 Folacin . . . . . . . . .. meg 7 11 19 21 VitaminByp . . . . . . . . meg . . 0.29 0.47 0.78 0.87 VIG A vo « = om eo RE. . . 49 79 131 145 CC ww, a 170 273 454 503 LIPIDS: Fatty acids: Saturated, total . . . . . . g . .. 5.26 8.41 13.98 15.50 40. . . . . +. 4 g 60, wv 5 5 ow ws 8 BiB s ow 55 w & g 10:0... LL... g . .. 120... ...... g 0.02 0.04 0.06 0.07 14:0... ...... g£ . .. 0.15 0.24 0.40 0.45 N6Me. ov « 5 win hb i + 8g 3.82 6.12 10.17 11.27 180% + « s.v ¢ + iw ¥ 8... 1.07 1.71 2.84 3.15 Monounsaturated, total. . . g . . . 7.65 12.24 20.34 22.54 16: iv a0 0 5 ow oy 8g wow 1.02 1.63 2.71 3.00 BWAwvnwn nw & 6.34 10.15 16.88 18.70 2000... LLL LL gw 0.18 0.29 0.48 0.54 2. se ens g . .. Polyunsaturated, total . . . g . . . 3.96 6.33 10.52 11.66 2. wh 0 va ws 2:4 3.55 5.68 9.45 10.47 188 co» 5 wo 4 5 uw 2 vo 0.17 0.28 0.46 0.51 YB ve 5 4 i uw ow g + 5 204... LLL. g& . . 0.09 0.14 0.24 0.26 205... LL LLL g . 0.01 0.02 0.03 0.03 25. i 5 wos wow g . .. 0.02 0.03 0.04 0.05 2260 5 sows sw EEE 0.03 0.05 0.08 0.09 Cholesterol . . . . . . . . mg. . . 81 130 217 240 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan EE 8... 0.185 0.296 0.492 0.545 Threonine Wm TETHER WE Lg iw 0.687 1.099 1.827 2.025 Isoleucine AE g ©: 0.824 1.318 2.192 2.429 Leucine . . . . . ..... 8 1.207 1.931 3.211 3.558 Lysine RICE & 1.348 2.157 3.586 3.974 Methionine . . . . . . . . 8... 0.441 0.706 1.173 1.300 Cystine Cee 8 «ox 0.224 0.358 0.596 0.660 Phenylalanine Cee & wos 0.646 1.034 1.718 1.904 Tyrosine... Lo... g 0.533 0.853 1.418 1.571 Valine... ....... & 0.807 1.29) 2.147 2.373% Arginine EW EYE EE & 1.053 1.685 2.801 3.104 Histidine we Ee mw ow g& 0.485 0.776 1.290 1.430 Alanine . . . LL g 0.984 1.574 2.617 2.901 Aspartic acid wtf 1 wn ews k g& 1.488 2.381 3.958 4.387 Glutamic acid ed momo zoom g ... 2.429 3.886 6.461 7.161 Glycine EE € w+ 1.126 1.802 2.995 3.319 Polite. s wus ems 2 0 8 £ 0.831 1.330 2.210 2.450 Serine . . . . . . .... 2 -» » 0.591 0.946 1.572 1.742 ! Without neck. 2 With refuse = 408 g. AH-8-5 (1978) NDB No. 05034 CHICKEN, BROILERS OR FRYERS, DARK MEAT WITH SKIN, ! cooked, fried, batter dipped Page 61 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 23% Mean Bravia Ne 4 pete 1/2 chicken chicken = 167 g = 278 g? A 8 Cc D E F G PROXIMATE: Water . ‘ 48.82 81.53 135.72 170.53 kcal 298 497 828 1,040 Food energy = = = = - « - 5. 1,246 2,080 3,463 4,351 Protein (NX 6.25) . . . . g 21.85 36.49 60.74 76.32 Total lipid (fat) . . . . . . . g .. 18.64 31.13 51.83 65.12 Carbohydrate, total . . . . . ge 9.38 15.66 26.07 32.75 Fiber . . . go. 0.04 0.06 0.10 0.13 Ash oo 2... 1.31 2.18 3.63 4.57 MINERALS: Glcium . . . . ...... mg... 21 36 59 15 WOR : ov sv a3 v 5. ¥ & mg. . . 1.44 2.40 4.00 5.02 Magnesium mg. . . 20 33 55 69 Phosphorus . . . . . . . . mg. . . 145 243 404 508 Potassium . . . . . . . . . ng... 185 309 515 647 Sodium . . . Lo... ... me... 295 493 821 1,032 Zine . o.oo... mg. . 2.08 3.47 5.78 7.26 Copper . . . . . . . . .. mg. . . 0.080 0.134 0.222 0.279 Manganese . . . . . . . . . mg. . . 0.058 0.097 0.161 0.203 VITAMINS: Ascorbicacid . . . . . . . . mg... 0.0 0.0 0.0 0.0 Thiamin. . . . . .. ... mg... 0.117 0.195 0.325 0.409 Riboflavin . . . . . . . .. mg 0.218 0.364 0.606 0.761 Niacin. . . mg 5.607 9.364 15.587 19.585 Pantothenic acid. . . . . . . mg 0.953 1.592 2.649 3.329 VitaminBg . . . . . . .. mg... 0.25 0.42 0.71 0.89 rT meg . 9 15 24 30 VitaminByp . . . . . . . . meg 0.27 0.45 0.75 0.95 oo RE 31 51 86 108 viamin Ae w 103 172 286 359 LIPIDS: Fatty acids: Saturated, total . . . . . . g . . . 4.95 8.26 13.76 17.28 80: = ; wos sow Zam 6:0... « : 5 5 x 5 ow & 80. . . .. .... £ 10:0... . . .. .. £ 1005 8 8 4 on 2 0.02 0.04 0.07 0.08 (1. PEPE g 0.11 0.18 0.30 0.38 (1 RN 8 3.29 5.50 9.15 11.50 tL 8 1.43 2.39 3.98 5.00 Monounsaturated, total . . . g 7.58 12.66 21.08 26.48 Wl vn n mo 8 0.59 0.99 1.65 2.07 181. £ 6.84 11.43 19.02 23.90 73 RRR 8 0.09 0.15 0.25 0.32 RV 53 © % 4 © ¥ £ Polyunsaturated, total . . . §g 4.43 7.40 12.32 15.48 BR sown 8 3.96 6.62 11.02 13.84 183. 8 0.21 0.35 0.59 0.74 184... 0... g 204. ......., g 0.11 0.19 0.31 0.39 205, 5 vow sok ws 8 0.01 0.02 0.03 0.04 225... g 0.02 0.04 0.06 0.07 26... g 0.04 0.07 0.11 0.14 Cholesterol. . . . . . . . mg. . . 89 149 247 311 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan . . . . . . .. g... 0.250 0.418 0.695 0.873 Tears go. 0.895 1.495 2.488 3.126 soleucine £ 1.094 1.827 3.041 3.821 Loueing . wu + «wv vw 2 1.605 2.680 4.462 5.606 LYSE «wow ns wo «wi 0 £ 1.713 2.861 4.762 5.984 MethiOBing ow + 4 wv «in 2 0.574 0.959 1.596 2.005 CYSHOE ¢ iit B% 514 § 3 £ 0.302 0.504 0.840 1.055 Phenyishnine » x im ¢ 2 uw + £ 0.874 1.460 2.430 3.053 TYE ce + ce x 0 2 0.711 1.187 1.977 2.484 Valine oe £ 1.067 1.782 2.966 3.727 AE, wu we 2 1.333 2.226 3.706 4.656 Histidine. . . . . . . . .. 8 0.637 1.064 1.771 2.225 iit ERA ERE EERE # 1.226 2.047 3.408 4.282 ASPRUEREM 3 5 x wi 4 3 ws £ 1.889 3.155 5.251 6.598 Cluamieteid. « = » 1 2 » « 2 3.506 5.855 9.747 12.246 GYRE «mv nwo ns 2 1.318 2.201 3.664 4.604 mmol : 1.136 1.897 3.158 3.968 serine § 0.806 1.346 2.241 2.815 ! Without neck. ? With refuse = 358 g; 47% meat, 9% skin, and 21% coating. AH-8-5 (1978) NDB No. 05035 CHICKEN, BROILERS OR FRYERS, DARK MEAT WITH SKIN, ! cooked, fried, flour coated Page 62 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse:Bone 30% Moon SURGES Nuehed YY reteg 1/2 chicken chicken = 110 g = 184 g? A B C E F G PR M. ! a ol 50.82 55.90 93.51 161.35 kcal . . 285 313 523 903 Food energy - - = + + - - - Ko. 1,190 1,309 2,190 3,779 Protein (NX 6.25) . . . . g 27.22 29.94 50.08 86.42 Total lipid (fat) . . . . . . . g 16.91 18.60 31.11 53.68 Carbohydrate, total . . . . . £ . . 4.08 4.49 7.51 12.95 Fier. « « » ov 20 wo os Z. .. 0.02 0.02 0.03 0.05 Ash... g 0.97 1.07 1.79 3.09 MINERALS: Calcium . . . LL... mg. . . 17 19 32 55 Iron . . . . . . ... mg... 1.50 1.65 2.76 4.77 Magnesium . . . . . . . . mg. . . 24 26 43 75 Phosphorus . . . . . . . . mg. . . 176 193 323 558 Potassium . . . . . . . . . mg. . 230 254 424 732 Sodium . . «4 4 wos wow ow mg... 89 98 164 283 Zinc o.oo... mg. . . 2.60 2.86 4.79 8.26 Copper . . . o.oo. o.oo... mg. . 0.088 0.097 0.162 0.279 Manganese . . . . . . . . . mg. . . 0.039 0.043 0.072 0.124 VITAMINS: Ascorbicacid. . . . . . . . mg. . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. . . 0.095 0.105 0.175 0.302 Riboflavin . . . . . . . . . mg. . . 0.235 0.259 0.432 0.746 Niacin. . . . . . . . .. mg. . . 6.842 7.526 12.589 21.723 Pantothenic acid. . . . . . . mg. . 1.1567 1.273 2.129 3.673 VitaminBg . . . . . . . . mg. . 0.32 0.36 0.60 1.03 Folacin + . . . « = = 5 a = meg . 8 9 15 25 VitaminByp . . . . . . mcg. 0.30 0.33 0.55 0.95 Lo RE. . . 31 34 57 99 VieiRse ux 2 maze wo. 104 114 191 330 LIPIDS: Fatty acids: Saturated, total . . . . . . g 4.58 5.03 8.42 14.53 BO nr v0 wim ow ww £ BY: Go vos won som 2 80: ws 3 ms 5 © 4 g 100: + 5 » 2 5 ww £ 12000. « + x wr vox wow g 0.03 0.03 0.06 0.10 14:0... . ..... £ 0.12 0413 0.21 0.37 16:0... . . .... 8 3.19 3.51 5.87 10.12 180%: © 2 2.5 5 ¢ 5 = £ 1.12 1.24 2.07 3.57 Monounsaturated, total £ 6.66 7.32 12.25 21.14 161s oo 2 4 won x wow 8 0.74 0.82 1.37 2.36 i £1 g 5.73 6.30 10.54 18.19 FL g 0.12 0.13 0.21 0.37 22:0. Lex we £ Polyunsaturated, total g 3.91 4.30 7.20 12.42 132: w 2 3 5 » 3 & » 8 3.42 3.76 6.29 10.86 18:35 wi v5 5 2 5 9 & 8 0.17 0.18 0.31 0.53 188, wo vos wow os ows £ 7,1: g 0.14 0.16 0.26 0.45 205... LLL... £ 0.02 0.02 0.03 0.05 2:5... g 0.03 0.03 0.05 0.09 26... LLL g 0.05 0.06 0.10 0.17 Cholesterol . . . . . . . . mg. 92 101 169 292 Phytosterols ... . « «4 a. mg. AMINO ACIDS: Tryptophan . . . . . . . . 8 + + 0.308 0.339 0.567 0.978 Threonine » ww 5 5 = + % & + gw 1.123 1.235 2.066 3.566 Isoleucine . . . . . . . . . g wows 1.370 1.507 2.521 4.350 LeUeing , + z 4 5 we 3 3 4 8... 1.994 2.193 3.669 6.331 Lysine. ov ca wos wow oe & 2.202 2.422 4.052 6.991 Methionine . . . . . . . . £ 0.725 0.798 1.334 2.302 Cystine . . . . . . .... & 0.365 0.402 0.672 1.159 Phenylalanine . . . . . . . 8 swe 1.071 1.178 1.971 3.400 Tyrosine . . « + « + « ws gd ws 0.884 0.972 1.627 2.807 Valing « av 5 wow + wom os Z ow 1.326 1.459 2.440 4.210 Arginine... . LL... g «os 1.681 1.849 3.093 5.337 Histidine. . . . . . .... go. 0.804 0.884 1.479 2.553 BLAINE wo 2x oe oe £ 2 1.553 1.708 2.858 4.931 Asparticacid . . . . . . . £ zw 2.401 2.641 4.418 7.623 Glutamic acid. . . . . . . . B «ows 4.130 4.543 7.599 13.113 Glycine . . . . . ..... g& 1.662 1.828 3.058 5.2717 Proline enow oh moe Ew 8 1.323 1.455 2.434 4.201 Serine. . . . . . . . .. 8... 0.968 1.065 1.:781 3.073 ! Without neck. 2 With refuse = 264 g. AH-8-5 (1978) NDB No. 05036 CHICKEN, BROILERS OR FRYERS, DARK MEAT WITH SKIN, ! cooked, roasted Page 63 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 36% Mian Snied Nusherol 1b r-t-c 1/2 chicken chicken = 101 g = 167 g? A B Cc D E F G PROXIMATE: Water . . . . . . . . . .. g 58.63 0.496 16 59.22 97.92 170.21 kcal 253 256 423 735 Food energy = - - - - - - = TEE 1,059 1,070 1,769 3,075 Protein (NX 6.25) . . . . 2 ou 25.97 0.268 16 26.23 43.37 15.39 Total lipid (fat) . . . . . . . g . . . 15.78 0.336 16 15.93 26.35 45.80 Carbohydrate, total . . . . . 8 won 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g . .. 0.00 0.00 0.00 0.00 Ash... g£ . . 0.92 0.025 16 0.93 1.53 2.66 MINERALS: Callelumi. ; . av 5 59 8 3 mg. . . 15 0.497 16 15 25 44 Wom » «2 vow 2 wm v a mg... 1.36 0.047 16 1.37 2.27 3.95 Magnesium . . . . . . . . mg. . . 22 0.444 16 22 36 63 Phosphorus . . . . . . . . mg. . . 168 3.495 16 170 281 488 Potassium . . . . . . . . . mg. . . 220 5.387 16 222 367 639 Sodium . . . . . . . ... mg 87 1.761 16 88 145 253 ZINE 5% + 2 mw fms mg. . . 2.49 0.044 16 2.52 4.16 7.24 Copper = = : wv #2 #3 % mg. . . 0.077 0.002 16 0.078 0.129 0.224 Manganese . . . . . . . . . mg. . . 0.021 0.000 16 0.021 0.035 0.061 VITAMINS: Ascorbicacid. . . . . . . . mg. . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg... 0.066 0.005 8 0.067 0.110 0.192 Riboflavin . . . . . . . . . mg. . . 0.207 0.005 8 0.209 0.346 0.601 Niacin. . . . . . .. .. mg. . . 6.359 0.395 8 6.423 10.620 18.460 Pantothenic acid. . . . . . . mg. . . 1.111 1.122 1..855 3.225 VitaminBg . . . . . . . . mg. . . 0.31 0.31 0.51 0.89 Folagin + # 5» » v3 © 5 3 meg . 7 7 11 20 VitaminByg . . . . . . . meg. 0.29 0.29 0.49 0.85 Vitamin A « . . - oo... RE. 58 59 97 168 1. 201 203 336 584 LIPIDS: Fatty acids: Saturated, total . . . . . . 2 «ss 4.37 4.41 7.30 12.69 $0. «wv vow ows ow ow ow 8g 6:0. . ....... £ 8:10, vc «eons £ TOO: +. 55 aw g 120: 55 ¢ 3 % 5 5 © g 0.03 0.03 0.05 0.09 M0... oo. 8 0.12 0.12 0.20 0.35 160. . . . . .... 8 3.19 3.22 5.33 9.26 180. . ....... 8 0.90 0.91 1.80 2.60 Monounsaturated, total. . . g 6.19 6.25 10.34 17.97 61. ........ 8 0.86 0.87 1.44 2.50 W/I. 0... 8 5,11 5.16 8.53 14.82 2:1... 8 0.15 0.15 0.24 0.42 29. wh ve sows £ Polyunsaturated, total . . . g 3.49 3.53 5.83 10.14 182. ........ 8 3.04 3.07 5.07 8.81 183. ........ g 0.14 0.14 0.23 0.39 18. ov vs wv 2 wm © 8 204. ........ 8 0.14 0.14 0.23 0.39 i RO £ 0.02 0.02 0.03 0.05 2225. . oh. g 0.03 0.03 0.04 0.08 26. . o.oo 8 0.05 0.05 0.08 0.15 Cholesterol. . . . . . . . mg. . . 91 92 152 263 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan Woe oh woe ow ww & «wo» 0.289 0.292 0.483 0.839 Threonine Ce ee ee g£ 1.071 1.082 1.789 3.109 Isoleucine . . . . . . . . . 8 1.288 1.301 2.151 3.739 Leucine . . . . . . . . .. 8 1.883 1.902 3.145 5.466 Lysine... ... 8 2.105 2.126 3.515 6.111 Methionine. . . . . . .. & 0.688 0.695 1.149 1.997 Cystine . . . ....... 8 0.348 0.351 0.581 1.010 Phenylalanine I 8 1.007 1.017 1.682 2.923 THOSE oo» ow nn ws £ 0.832 0.840 1.389 2.415 Valine ARE LEE 28 & 1.258 1.271 2.101 3.652 Arginine + Wo4 gm eek & 1.634 1.650 2.729 4.744 Histidine. . . . . . . . .. & 0.759 0.767 1.268 2.203 Alanine PEE Reem & 1.523 1,538 2.543 4.421 Aspartic acid “ow ow ow om oa ow g 2.316 2.339 2,868 6.723 Glutamic acid v & mow wow & 3.787 3.825 6.324 10.994 Glycine . . . . . . .... g 1.718 1.735 2.869 4.987 Proline . « « « wv vw 43 2 1.277 1.290 2.133 3.707 Serine . . . . . ..... & 0.918 0.927 1,533 2.665 ! Without neck. 2 With refuse = 262 g. AH-8-5 (1978) NDB No. 05037 CHICKEN, BROILERS OR FRYERS, DARK MEAT WITH SKIN, ! cooked, stewed Page 64 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 38% Mean Suda Numpardt 3 To vote 1/2 chicken chicken = 110 g = 184 g¢? A B Cc D E F G PROXIMATE: Water. . . . . . . . . .. g . 62.99 0.628 16 69.29 115.90 177.13 kcal 233 256 428 654 Food energy - « = + + - ko. 973 1,070 1,790 2,736 Protein (NX 6.25) . . . . g . .. 23.50 0.258 16 25.84 43,23 66.07 Total lipid (fat) . . . . . . . 9 «ua 14.66 0.292 16 16.13 26.97 41.22 Carbohydrate, total . . . . . Bows 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g woes 0.00 0.00 0.00 0.00 Ash... g 0.74 0.028 16 0.82 1.37 2.09 MINERALS: Calcium. 2 5 5 5 5 wow 4» mg. . . 14 0.484 16 15 25 38 WOW wv 4 5 5 9 #2 Ww & 45 mg... 1.31 0.049 16 1.44 2.40 3.67 Magnesium... mg. . 18 0.293 16 20 34 51 Phosphorus . . . . . . . . mg. . . 133 2.098 16 146 245 374 Potassium . . . . . . . . . mg. . 166 6.317 16 182 305 466 Sodium . . . . . . . . .. mg 70 1.792 16 77 129 197 Zile . ......0... mg... 2.26 0.033 16 2.49 4.16 6.36 Copper . . . . oo. . . . . mg. . 0.068 0.001 16 0.075 0.125 0.191 Manganese . . . . . . . . . mg. . . 0.019 0.001 16 0.021 0.035 0.053 VITAMINS: Ascorbicacid. . . . . . . . mg... 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. . 0.050 0.003 8 0.055 0.092 0.141 Riboflavin . . . . . . . . . mg 0.177 0.005 8 0.195 0.326 0.498 Niacin... . . . . . .. mg 4.513 0.190 8 4.964 8.304 12.691 Pantothenic acid. . . . . . . mg. . . 0.773 0.850 1.422 2.174 ViaminBg . » : « + ss 5 omg... 0.17 0.19 0.31 0.48 Folacin . . . . . . . . .. mcg 6 7 11 17 VitaminByy . . . . LL. . meg 0.20 0.21 0.36 0.55 Vitamin A . . . . . . . .. RE 54 59 29 131 w 186 205 343 524 LIPIDS: Fatty acids: Saturated, total . . . . . . g . .. 4.06 4.46 7.47 11.41 40... £ 60. . . . . .... £ 8:0. : vv vax so g 100... 2 120... . . .... g 0.03 0.03 0.05 0.08 14:0... LL... g 0.11 0.12 0.21 0.32 16:0. . . . . .... g 2.97 3.26 5.46 8.34 10. 2 ov van ov g 0.83 0.91 1.53 2.33 Monounsaturated, total g 5.75 6.32 10.58 16.17 Wi. 2 woos owns s g 0.80 0.88 1.47 2.25 181. LLL g 4.74 5.22 8.72 13.33 2000... g 0.14 0.15 0.25 0.39 22. oh vs wea £ Polyunsaturated, total . . . g 3.24 3.57 5.97 9.12 82, ........ g 2.82 3.10 5.19 7.93 3. msn g 0.13 0.14 0.23 0.35 18:4. 5 wv 5 % + % g 0. wees g 0.13 0.14 0.23 0.35 2005... LL... g 0.01 0.02 0.03 0.04 28S, iw rsa g 0.02 0.03 0.04 0.07 226: 2 0 v2 is g 0.05 0.05 0.08 0.13 Cholesterol. . . . . . . . mg. . 82 90 151 231 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan Cee g 0.261 0.287 0.480 0.734 Threonine . . . . . . . . . g 0.969 1.066 1.783 2.725 Isoleucine . . . . . . . . . £ 1.167 1.284 2.147 3.282 Leucine Ce 8 1.705 1.876 3.137 4.794 Lysiee . . .. o.oo... g 1.906 2.097 3.507 5.360 Methionine Boa Boh wow oa £ 0.623 0.685 1.146 1.752 Cystine Cee 8 0.314 0.345 0.578 0.883 Phenylalanine Ce g 0.911 1.002 1.676 2.562 Tyrosine... 8 0.754 0.829 1.387 2.120 Valle .seerein an $ 1.139 1.253 2.096 3.203 Arginine A PT EEG EER 8g 1.477 1.625 2.718 4.153 Histidine kw wmv RW Few & 0.687 0.756 1.264 1.932 Alanine Cee £ 1.376 1.514 2.532 3.869 Aspartic acid FE g 2.095 2.305 3.855 5.891 Glutamic acid Ce & 3.428 3.771 6.308 9.640 Glycine IE HEE Be EE 2 1.547 1.702 2.846 4.350 Proline . : os sv sam g 1.152 1.267 2.120 3.239 Serine . . wc von ow s ova g 0.830 0.913 1.527 2.334 ! Without neck, 2 With refuse = 297 g. AH-8-5 (1978) NDB No. 05038 CHICKEN, BROILERS OR FRYERS, LIGHT MEAT WITHOUT SKIN, raw Page 65 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 28%,skin 13%, Mean Sandi Nurser on 1 1b r-t-c 1/2 chicken separable fat 4% chicken = 88 g = 147 g* A B C D E F G PROXIMATE: Water . . . ze 74.86 0.230 26 65.87 110.04 186.76 koal 114 100 168 284 EE A So” 477 420 701 1,190 Protein (NX 6.25) . . . . g . 23.20 0.207 26 20.42 34.10 57.88 Total lipid (fat) . . . . . . . g 1.65 0.080 26 1.45 2.43 4.12 Carbohydrate, total . . . . . £ 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g 0.00 0.00 0.00 0.00 Ash oo g 0.98 0.024 24 0.86 1.44 2.45 MINERALS: Calelumiy « « wv 5% + 5 mg. 12 0.617 24 10 17 29 wom LL he, 0.73 0.030 24 0.64 1.08 1.83 Magnesium mg. 27 0.362 24 24 40 67 Phosphorus. . . . . . . . mg. 187 3.868 24 164 274 466 Politi, on mg. 239 5.441 24 210 351 596 Sodium . . . . . . mg. 68 1.887 24 60 100 170 ZWE 2 ov s ons mes mg. 0.97 0.018 24 0.85 1.43 2.42 COPPEF « « + so. 6 + 4 6 8» mg. 0.040 0.001 24 0.035 0.059 0.100 Manganese . . . . . . . . . mg. 0.018 0.000 24 0.016 0.026 0.045 VITAMINS: Ascorbicacid . . . . . . . . mg. 1.2 1.1 1.8 3.0 Thiamin. . . . . . . . . . mg. 0.068 0.004 16 0.060 0.100 0.170 Riboflavin . . . . . . . . . mg. 0.092 0.004 16 0.081 0.135 0.230 Niacin. . . . . . . . .. mg. 10.604 0.443 16 9.332 15.588 26.457 Pantothenic acid. . . . . . . mg. 0.822 0.723 1.208 2.051 ViaminBg . . . . . . .. mg. 0.54 0.48 0.80 1.35 Folachn « s + ws vo 5 4 5 » mcg 4 4 7 11 VitaminByp . . . . . . . mcg 0.38 0.34 0.56 0.95 Wiamindhis » oi & & # 4 8 RE. 8 7 12 21 ’ 1. 28 25 41 70 LIPIDS: Fatty acids: 2 Saturated, total . . . . . . g 0.44 0.38 0.64 1.09 B10. «wwe ow g 6:0... . . .... g 80. . . .. .... g 10:0: : v2 5 25 2 £ 120... ...... 8g 0.00 0.002 8 0.00 0.01 0.01 0. ....... 8 0.01 0.001 27 0.01 0.02 0.03 16:0: «ov + wv « g 0.28 0.015 27 0.25 0.41 0.70 180... ...... g 0.13 0.009 27 0.12 0.20 0.33 Monounsaturated, total. . . g 0.39 0.35 0.58 0.98 wr... g 0.04 0.003 27 0.03 0.06 0.10 8,1... 00. g 0.34 0.019 27 0.30 0.50 0.84 20:1... LLL. 8 0.01 0.003 4 0.00 0.01 0.01 20. Lvs me es 8 Polyunsaturated, total . . . g 0.37 0.33 0.55 0.93 182. ........ g 0,22 0.013 27 0.19 0.32 0.55 183... 8 0.01 0.001 15 0.01 0.01 0.02 1818. « vw «2 @ % & & £ 2:4... LLL. g 0.06 0.004 26 0.05 0.08 0.14 208. « wo vu von ow g 0.01 0.000 13 0.00 0.01 0.01 25... 8g 0.01 0.002 13 0.01 0.02 0.03 26... ...... 8 0.02 0.005 12 0.02 0.03 0.06 Cholesterol. . . . . . . . mg. 58 51 85 144 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . 8 0.271 0.238 0.398 0.676 Threonine . . . . . . . . . 8 0.980 0.862 1.441 2.445 Isoleucine . . . . . . . . 8 1.225 1.078 1.801 3.056 Leucine . . . . . . .. .. g 1.741 1.532 2.559 4.344 Lysine . . . . .. .... g 1.971 1.734 2.897 4.918 Methionine . . . . . . . . 2 0.642 0.565 0.944 1.602 Cystine . . . . . . . ... £ 0.297 0.261 0.437 0.741 Phenylalanine . . . . . . . g 0.921 0.810 1.354 2.298 Tyrosine . . . . Lo. . . . 8 0.783 0.689 1.151 1.954 Valing . + xs mse Eos 8 1.151 1.013 1.692 2.872 Arginine... LLL. 8 1.399 1.231 2.057 3.491 Histidine. . . . . . . . .. g 0.720 0.634 1.058 1.796 Alanine . . . Lo. LLL g 1.266 1.114 1.861 3.159 Asparticacid . . . . LL. g 2.068 1.820 3.040 5.160 Glutamic acid. . . . . . . . £ 3.474 3.057 5.107 8.668 Glycine . . . . . ..... 8 1.140 1.003 1.676 2.844 Proline vw mw row ow wd g 0.954 0.840 1.402 2.380 Serine LL. 8 0.798 0.702 1.173 1.991 ! With refuse = 271 g Z Values based on data for fat extracted from breast meat. AH-8-5 (1978) NDB No. 05039 CHICKEN, BROILERS OR FRYERS, LIGHT MEAT WITHOUT SKIN, cooked, fried Page 66 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 28%, skin 13% Standard Number of Mean error samples 1 1b r-t-c chicken = 64 g 1c =140 g! A B c D E F G PROXIMATE: WARE so x 2 5 vo x oe a 2s 60.14 38.49 84.19 160.92 kcal 192 123 268 513 Food energy - - «= = - - - - X . 802 513 1,123 2,147 Protein (NX 6.25) £ 32.82 21.00 45.95 87.82 Total lipid (fat) . . . . . . 2 5.54 3.55 7.76 14.83 Carbohydrate, total . . , . . 8 0.42 0.27 0.58 1.11 BO rs a 7: 0.00 0.00 0.00 0.01 Ash. 2 1.09 0.70 1.52 2.91 MINERALS: Calcium . . . . . mg. 16 10 22 42 fron . . oo. iy 1.14 0.73 1.59 3.05 Magnesium mg. 29 19 41 79 Phosphorus. . . . . . . . mg. 231 148 323 618 Potassium «. + « voy 3 5 ow 4 mg. 263 168 368 704 Sodium . . . «ued oa a mg. 81 52 114 218 Zinc . Lo... mg. 1.27 0.81 1.78 3.41 Copper . . . . . . .... mg. 0.054 0.035 0.076 0.145 Manganese . . . . . . . . . mg. 0.020 0.013 0.028 0.054 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . .... mg. 0.073 0.047 0.102 0.195 Riboflavin . . . . . . . .. mg. 0.126 0.081 0.176 0.337 Niacin... . ...... mg. 13.365 8.554 18.711 35.765 Pantothenic acid. . . . . . . mg. 1.030 0.659 1.442 2.756 Vitamin Bg . . . . . . . . mg. 0.63 0.41 0.89 1.69 Folacin + . + . 4 4 + 5 w + meg 4 3 6 11 VitaminByg . . LL... meg 0.36 0423 0.51 0.97 _ RE. 9 6 13 24 ViBminAr es 3 4% w. 30 19 42 80 LIPIDS: Fatty acids: Saturated, total . . . . . . Xu 1.52 0.97 2.12 4.06 4:0... . ..... 8g 6:0... .. .... £ BO: ws: 28 5 4 g 1:0. = 2 : + 3 a 8 120. ov ws sows 8 0.01 0.00 0.01 0.02 4:0... LLL. g 0.04 0.03 0.06 0.11 160, ovo eo g 1.00 0.64 1.40 2.68 180... ..... 8 0.43 0.28 0.61 1.16 Monounsaturated, total. . . g 1.97 1.26 2.76 5.28 Odeo soowvk oan 8 0.17 0.11 0.24 0.45 Bl... 0000 2 1.74 1.12 2.44 4.67 200... LL. 8 0.03 0.02 0.04 0.07 21... ee 8 Polyunsaturated, total . . . g 1.26 0.80 1.76 3.36 18:2. 8 0.99 0.64 1.39 2.66 B33. wiv vv nna 8 0.05 0.03 0.07 0.14 188.. « +s = + 5 & = £ 204. ........ 8 0.09 0.05 0.12 0.23 WB. nev wv ok wa 2» 0.01 0.01 0.01 0.02 25. woe vw kw z- 0.02 0.01 0.03 0.05 26... 8 0.03 0.02 0.04 0.09 Cholesterol. . . . . . . . mg. 90 57 125 240 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . ..... 8 0.383 0.245 0.536 1.025 Threonine... LL. 8 1.386 0.887 1.940 3.709 soleucing » i 5 5 5 + 2 ws £ 1.732 1.108 2.425 4.635 Leucine . . . . .. .... 8 2.463 1.576 3.448 6.591 Lysine . . ........ 8 2.784 1.782 3.898 7.450 Methionine». « + wi + 3 = » 8 0.908 0.581 1.271 2.430 Cystine . , ........ 8 0.420 0.269 0.588 1.124 Phenylalanine vou ow wow we & 1.303 0.834 1.824 3.487 THOSE own www 8 1.108 0.709 1.551 2.965 YBUDE 5 4 wk 3B ed 8 1.628 1.042 2.279 4.357 [ONG ss mae $ 1.978 1.266 2.769 5.293 si dy 2 1.018 0.652 1.425 2.724 Aine iy litre £ 1.789 1.145 2.505 4.787 SAPDB BEAR = 4 = 3 3 wm £ 2.922 1.870 4.091 7.819 mic acide eee r 4.928 3.154 6.899 13.187 CYSBLs «ae sown sn 8 1.611 1.031 2.255 4.311 ole ss ke vs asm & 1.354 0.867 1.896 3.623 LUBE AAA & 1.130 0.723 1.582 3.024 ! Edible portion from 1/2 chicken = 106 g; with refuse = AH-8-5 (1978) NDB No. 05040 CHICKEN, BROILERS OR FRYERS, LIGHT MEAT WITHOUT SKIN, cooked, roasted Page 67 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 29%, ski Mean Standay Nuss ot 1 1b r-t-c in 13% chicken = 64 g 1c =140 g* A B c D E F G PROXIMATE: Water . . . g 64.76 0:373 16 41.44 90.66 170.37 kcal 173 110 242 454 Foodenergy - - - - + kJ. 722 462 1,011 1,900 Protein (NX 6.25) . . . . g . .. 30.91 0.345 16 19.78 43.27 81.31 Total lipid (fat) . . . . . . . g .. 4.51 0.211 16 2.89 6.31 11.87 Carbohydrate, total. . . . . g . . 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g 0.00 0.00 0.00 0.00 Ash... LLL. £ 1.02 0.031 16 0.65 1.43 2.69 MINERALS: Calg & «ov wv 3 wow 2 ® mg. . . 15 0.721 16 10 21 39 WON o 7 3 5 mw 02 w 5 ¢ » mg. . . 1.06 0.055 16 0.68 1.49 2.79 Magnesium... . LL. mg... 27 0.501 16 18 38 72 Phosphorus. . . . . . . . mg. . . 216 6.156 16 138 302 567 Potassium . . . . . . . . . mg. 247 6.810 16 158 345 649 Sodium . . . . . . . . . mg. 77 2.804 16 49 108 203 Zine o.oo. mg... 1.23 0.028 16 0.79 1.73 3.24 Copper . . . o.oo... oo. mg... 0.050 0.002 16 0.032 0.070 0.132 Manganese . . . . . . . . . mg. . . 0.017 0.001 16 0.011 0.024 0.045 VITAMINS: Ascorbic acid. . . + + . u mg. 0.0 0.0 0.0 0.0 Thiamin. . oo» wo 0» 0 mg... 0.065 0.005 8 0.042 0.091 0.171 Riboflavin . . . . . . . . . mg... 0.116 0.007 8 0.074 0.162 0.305 Niacin... . . . .. . mg... 12.421 0.681 8 7.949 17.389 32.680 Pantothenic acid. . . . . . . mg. . . 0.972 0.622 1.361 2.557 VitaminBg . . . . . . . . mg. . . 0.60 0.38 0.84 1.57 Folagin « + = 2 5 = % 5 & + meg . . 4 2 5, 10 VitaminByp . . . . LL. meg . . 0.34 0.22 0.48 0.90 Vitamin A coe RE. 9 6 12 23 Coo 1. 29 19 41 7% LIPIDS: Fatty acids: Saturated, total . . . . . . g 1.27 0.81 1.78 3.34 BO, ov 5 we vow ow 8g 6:0: + ov 5 ow ok oon os £ 8:00. « « = vn wow £ 100. . g V0. + » wos ® 53 g 0.01 0.00 0.01 0.02 M0. : 5s 0 + 3 w 2 & g 0.04 0.02 0.05 0.10 160. . . . ..... £ 0.87 0.56 1.22 2.29 180... . .... & 0.32 0.20 0.45 0.84 Monounsaturated, total g 1.54 0.99 2.16 4.05 161. 0... g 0.18 0.12 0.25 0.48 BA. , ows vids g 1.30 0.83 1.82 3.42 20:0... 0... LL £ 0.03 0.02 0.04 0.08 220. 5 v5 2 mov wow £ Polyunsaturated, total . . . g 0.98 0.63 1.37 2.58 182... g 0.74 0.47 1.04 1.95 183. 0... g 0.04 0.02 0.05 0.09 184. . . g 2004... LLL & 0.08 0.05 0.11 0.21 25... 0... £ 0.01 0.00 0.01 0.02 2S. g 0.02 0.01 0.03 0.05 236: oc vv eon ow owe g 0.03 0.02 0.04 0.08 Cholesterol. . . . . . . . mg. . 85 54 118 223 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan... . . . . . g 0.361 0.231 0.505 0.950 Threonine . . . . . . . . . gw 1.305 0.835 1.827 3.433 Isoleucine .. . . + . . 4 ow £ 1.632 1.044 2.285 4.294 Leucine ; u + « o + + ow vs g 2. 319 1.484 3.247 6.101 Lysine EE & 2.626 1.681 3.676 6.909 Methionine . . . . . . . . £ 0.855 0.547 1.197 2.250 Cystine . . «o.oo... 8 0.396 0.253 0.554 1.042 Phenylalanine . . . . . . . £ 1.226 0.785 1.716 3.226 Tyrosine Wow om om woe om ow ow £ 1.043 0.668 1.460 2.744 Valine EE £ 1.533 0.981 2.146 4.033 Arginine... ERE 1.864 1.193 2.610 4.904 Histidine ie wow mom ow ow we @ g 0.959 0.614 1.343 2.523 Alanine TELLER EE g 1.686 1.079 2.360 4.436 Aspartic acid SREY wR £ 2.754 1.763 3.856 7.246 Glutamic acid sa o8 oR wows ow 8 4.629 2.963 6.481 12.179 Glycine . . . . . ..... £ 1.518 0.972 2.125 3.994 Proline . . £ 1.271 0.813 1.779 3.344 Serine «Lv wow en £ 1.063 0.680 1.488 2.797 ! Edible portion from 1/2 chicken = 107 g; with refuse = 185 g. AH-8-5 (1978) NDB No. 05041 CHICKEN, BROILERS OR FRYERS, LIGHT MEAT WITHOUT SKIN, cooked, stewed Page 68 i 5 ; Amount in edible portion of Amount in edible portion of } Amount in 100 grams, edible portion common measures of food 1 pound of food as purchased Nutrients and units 5 r 3 Standard Number of Approximate measure and weight Refuse: Bone 29%, skin 15% Mean error samples 1 1b r-t-c chicken = 71 g 1c = 140 g! A B C E F G PROXIMATE: Water. . . . . . . . . .. g. .. 68.02 0.298 16 48.30 95.23 172.78 keal . 159 113 223 405 Foodenergy « - + - « - - - 5 666 473 933 1,693 Protein (NX 6.25) . . . . g ... 28.88 0.279 16 20.50 40.43 73.36 Total lipid (fat) . . . . . . . £2 i... 3.99 0.112 16 2.83 5.58 10.13 Carbohydrate, total . . . . . & ua 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g . .. 0.00 0.00 0.00 0.00 Ash... LLL. g£ . 0.87 0.041 16 0.62 1.22 2.22 MINERALS: Qalciumc « & ww x 4. oa mg. . . 13 0.341 16 9 18 32 WOR + wo 8 5 wows 8% 3 3 mg. . . 0.93 0.056 16 0.66 1.31 2.37 Magnesium... | mg. . . 22 0.441 16 16 31 57 Phosphorus. . . . . . . . mg. . . 159 3.740 16 113 222 403 Potassium . . . . . . . | mg. . 180 7.340 16 128 252 457 Sodium . . . . . . . . .. mg... 65 2.638 16 46 91 165 Zinc Lo... mg. . 1.19 0.021 16 0.85 1.67 3.03 Copper . . . . . . . . .. mg. . . 0.044 0.002 16 0.031 0.062 0.112 Manganese . . . . . . . . . mg. . . 0.018 0.001 16 0.013 0.025 0.046 VITAMINS: Ascorbicacid. . . . . . . . mg. oy 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . mg. . . 0.042 0.005 8 0.030 0.059 0.107 Riboflavin . . . . . . . . | mg. . . 0.117 0.003 8 0.083 0.164 0.297 Niacin. . . . . . .... mg. . . 7.790 0.311 8 5.531 10.906 19.787 Pantothenic acid. . . . . . . mg. . . 0.573 0.407 0.802 1.455 VitaminBg . . . . . . . . mg... 0.33 0.24 0.46 0.84 Folacin . . . . . . . . .. meg. . 3 2 5 8 VitaminBy . . LL... meg. 0.23 0.16 0.32 0.58 —_— RE. . . 8 6 11 20 Vitamin A... . LLL w. 27 19 37 68 LIPIDS: Fatty acids: Saturated, total . . . . . . gs ww 1.12 0.80 1.57 2.84 4:0... .... & 5 wow B05 5 i 5 oe os g Bi wi v5 wm 5 5 mo z 10. vo v5 wav ww g sm 120... ...... & 0.01 0.00 0.01 0.02 “Wo, ,....... 8 0.03 0.02 0.05 0.08 16:0... . ..... 8 0.77 0.54 1.07 1.95 18:0... LLL & 0.28 0.20 0.39 0.72 Monounsaturated, total. . . g . . . 1.35 0.96 1.89 3.43 61... £8... 0.16 0.11 0.22 0.40 BI... & 1.14 0.81 1.59 2.89 20:0... LLL & 0.03 0.02 0.04 0.07 2220, oe emer g . . . Polyunsaturated, total . . . g . . . 0.87 0.62 1.21 2.20 18:2... & sh 0.65 0.46 0.91 1.66 183... & .. 0.03 0.02 0.04 0.08 Bd. . vv howonx ow | EE 0A. omen £ 0.07 0.05 0.10 0.19 Wy ww vewwy go... 0.01 0.00 0.01 0.02 MF awe snsan ££... 0.02 0.01 0.02 0.04 Wheemenmesy zs. 0.03 0.02 0.04 0.07 Cholesterol. . . . . . . . mg. . 77 54 107 195 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tevptanhen + 5 2s wc 0 £0 0.337 0.239 0.472 0.856 eae TEM AT MEY £ ... 1.220 0.866 1.708 3.099 FrRmTImEsy £ 13 1.528 1.083 2.135 3.874 Leucine . . . . . ..... & 2.167 1.539 3.034 5.504 Lysine . . . ....... g «x 2.454 1.742 3.436 6.233 Methionine I 8... 0.799 0.567 1.119 2.029 Dying amr mer Eo 0.370 0.263 0.518 0.940 JunYRlSpie w 8% nb kb £0 1.146 0.814 1.604 2.911 Eng +e xx WE kp & ves 0.975 0.692 1.365 2.477 eile ol 1.433 1.017 2.006 3.640 fre. rtm cg mms Eo 1.742 1.237 2.439 4.425 Mahi «| ree 3 Co 0.896 0.636 1.254 2.276 Asparic acd Co 2 Co 1.576 1.119 2.206 4.003 Glutamic acid. " Co 2.574 1.828 3.604 6.538 Glycine . 5 Co 4.325 3.071 6.055 10.986 i To to ) 1.419 1.007 1.987 3.604 Serine... o.oo. go 1.188 0.843 1.663 3.018 Co Co 0.994 0.706 1.392 2.525 ! Edible portion from 1/2 chicken = 119 g; with refuse = 212 g. AH-8-5 (1978) NDB No. 05042 CHICKEN, BROILERS OR FRYERS, DARK MEAT WITHOUT SKIN, * raw Page 69 . 3 5 Amount in edible portion of Amount in edible portion of Nutrients and units Amount in 100 grams, edible parion opie measures 2 Jour 1 pound of hin as purchased pproximate measure and weight Refuse:Bone 35%, skin 11%, Mean Stand Nun ot 11b r-t-c 1/2 chicken separable fat 10% chicken = 109 g = 182 ¢° A B Cc D E F G PROXIMATE: WotE «= ev ss as 8 ws PE 75.99 0.263 25 82.83 138.31 151.68 keal . 125 136 227 249 Food energy = + + «= + © - * ko. 521 568 949 1,041 Protein (NX 6.25) . . . . g . .. 20.08 0.136 25 21.89 36.55 40.08 Total lipid (fat) . . . . . . . 2 mw: 4.31 0.161 25 4.70 7.85 8.60 Carbohydrate, total . . . . . g wus 0.00 0.00 0.00 0.00 FIoRr . «oo vee enn PN 0.00 0.00 0.00 0.00 Ash oo 2. 0.94 0.031 25 1.02 1.71 1.87 MINERALS: Calcium. . Lo... mg... 12 0.624 24 13 22 25 on oe Wi 7 5 1.03 0.028 24 1.12 1.87 2.05 Magnesium... . . . . . mg. . . 23 0.325 24 25 42 46 Phosphorus. . . . . . . . mg. . 162 3.162 24 177 295 324 Potassium . . . . . . . . . mg. . 222 5.832 24 241 403 442 Sodium . . Lo... Lo... mg... 85 1.511 24 93 155 170 Zinc... mg... 2.00 0.030 24 2.18 3.64 3.99 Copper . «o.oo. mg. . 0.063 0.002 24 0.069 0.115 0.126 Manganese . . . . . . . . . mg. . . 0.021 0.000 24 0.023 0.038 0.042 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 3.1 3.4 5.7 6.2 Thiamin. . . . . . . . . . mg... 0.077 0.003 16 0.084 0.140 0.154 Riboflavin . . . . . . . . . mg. . . 0.184 0.004 16 0.201 0.335 0.367 Niacin... o.oo... mg... 6.246 0.204 16 6.808 11.368 12.467 Pantothenic acid. . . . . . . mg. . . 1.249 1.361 2.273 2.493 VitaminBg . . . . . . . . mg. . . 0,33 0.36 0.61 0.67 Folacin . . . . . . . . . . meg. . 10 11 18 19 Vitamin Big . . Lo... Lo. meg. 0.36 0.39 0.66 0.72 RAIA we = = mu 0 8 8 RE. . . 22 24 39 43 w. . . 72 78 131 143 LIPIDS: Fatty acids: Saturated, total . . . . . . £ vows 1.10 1.20 2.01 2.20 40. . : 39 5 » % » Low « 60: + 3 «ov % = 5s £ 80. « « wo 0 w= + « g JO:0.: « » mo vv ww » g 5s 120... ... z ... 0.02 0.004 17 0.02 0.04 0.04 “0. LLL z ... 0.03 0.003 24 0.03 0.05 0.05 160... ...... Z 0.74 0.033 24 0.80 1.34 1.47 180... g 0.29 0.018 24 0.32 0.53 0.58 Monounsaturated, total. . . g . . . 1.34 1.46 2.44 2.67 es g 0.20 0.013 24 0.21 0.35 0.39 1 g& 1.11 0.053 24 1.21 2.03 2:22 2000. FE 0.01 0.003 6 0.01 0.01 0.02 271: vm x5 ww vou g =o « Polyunsaturated, total . . . g . . . 1.07 1.17 1.95 2.14 18:2. g 0.82 0.038 24 0.90 1.50 1.64 183... zg 0.04 0.003 18 0.04 0.06 0.07 184. . 0... fg 35a 204, LL h en gz... 0.10 0.019 16 0.11 0.19 0.21 ARE EE go. 0.01 0.004 8 0.01 0.02 0.02 ZU, wv vw es go. 0.02 0.006 9 0.02 0.04 0.04 22161 aun se Rs i J 0.04 0.012 9 n.04 0.07 0.08 Cholesterol . . . . . . . . mg. . . 80 87 146 160 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Teyptophan , 5 ww 4 = + g 0.235 0.256 0.428 0.469 THER ov mousse £ 0.848 0.924 1.543 1.693 fsoleucine go 1.060 1.158 1.929 2.116 foun; 5 3 = 2 2 ww ms 1.507 1.643 2.743 3.008 Lysine . . . ....... fuse 1.706 1.860 3.105 3.405 Metfolipg «wv vo bu 212 8 8 oe 0.556 0.606 1.012 1.110 Cystine «os wut wess I 0.257 0.280 0.468 0.513 Phenylalanine wow ok ow ww E «1+» 0.797 0.869 1.451 1.591 TYOHAE + oc «wv x gn 0.678 0.739 1.234 1.353 Valine sium rns go 0.996 1.086 1.813 1.988 Ri. wm une so ME 1.211 1.320 2.204 2.417 WED cx cca 200 . 0.623 0.679 1.134 1.244 prs Ra MR 1.096 1.195 1.995 2.188 Smal aeg antes 1.790 1.951 3.258 3.573 CITI ReML «+ wv 2 © A 3.007 3.278 5.473 6.002 SUNG, + ew x ww so 0.986 1.075 1.795 1.968 Iolite: xn wae . 0.826 0.900 1.503 1.649 Ce A 0.691 0.753 1.258 1.379 ! Without neck. 2 With refuse = 408 g. ] ] 3 values based on data for fat extracted from thigh meat of broilers or fryers, roasting chickens, and stewing chickens. AH-8-5 (1978) NDB No. 05043 CHICKEN, BROILERS OR FRYERS, DARK MEAT WITHOUT SKIN, ! cooked, fried Page 70 Amount in edible portion of 1 pound of food as purchased Refuse: Bone 30%, skin 12% Amount in edible portion of tin 100 edibl rtion Arpuntin grams, ‘édible porto common measures of food Nutrients and units Approximate measure and weight ! Without neck. 2 Edible portion from 1/2 chicken = 152 g; with refuse = 264 g. Mean Sundin og ! 1b r-t-c chicken = 91 g 1c =140 g? A B c D E F G PROXIMATE: Water . . . . . . . . g. 55.70 50.69 77.98 146.55 kcal 239 217 334 628 Food energy + + + + + + +: o . 999 909 1,398 2,627 Protein (NX 6.25) . . . . go . | 28.99 26.38 40.59 76.28 Total lipid (fat) . . . . . . . g .. 11.62 10.58 16.27 30.58 Carbohydrate, total . . . . . wis 2.59 2.36 3.63 6.82 Fiber. o w « + woo vw w » £4 0.01 0.01 0.01 0.03 Ash... g 1.08 0.99 1.52 2.85 MINERALS: Galcium . . . LLL mg... 18 16 25 47 WON « wv v9 283 2.0» mg... 1.49 1.36 2.09 3.93 Magnesium |. mg. . . 25 23 35 66 Phosphorus. . . . . . . . mg... 187 170 261 491 Potassium « . « « ow wows mg... 253 230 354 666 Sodium . . . . . . . . .. WR ws 97 88 136 255 Zinc o.oo. mg. . . 2.91 2.65 4.07 7.65 Copper . . . . . . . ... mg. . 0.089 0.081 0.125 0.234 Manganese . . . . . . . . . mg. . . 0.033 0.030 0.046 0.087 VITAMINS: Ascorbicacid . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. . 0.093 0.085 0.130 0.245 Riboflavin . . . . . . . . . mg 0.249 0.227 0.349 0.655 Niacin... . . . .... mg. . . 7.070 6.434 9.898 18.601 Pantothenic acid. . . . . . . mg. . . 1.261 1.148 1.765 3.318 VitaminBg . . . . .. :. mg... 0.37 0.34 0.52 0.98 Folacin + » wl « « + 4 © » mcg . 9 8 12 23 VitaminByp . . . . . . . mcg . 0.33 0.30 0.46 0.86 Vitamin A . . a 24 21 32 52 Co Ww. . . 79 71 110 207 LIPIDS: Fatty acids: Saturated, total. . . . . . g . .. 3.12 2.84 4,37 8.21 40. . . vc nn g «nw 6:0. . .. 0 uo 8g B00: ur 2% 8k bw £ 10:0. « : : 2 5 3 5 g 55a 120... .... g xn 0.03 0.03 0.04 0.08 14:0... LL. gna 0.08 0.07 0.11 0.20 160. . ....... g 2.10 1.91 2.95 5.54 180. . ....... g 0.81 0.74 1.14 2.14 Monounsaturated, total. . . g . . . 4.32 3.93 6.04 11.36 1. I B isa 0.49 0.45 0.69 1.30 181. LLL Z isa 3.72 3.38 5.20 9.78 20:1... LLL FEE, 0.05 0.05 0.07 0.13 2. . nee g «ow Polyunsaturated, total . . . g . . . 2.97 2.52 3.88 7.28 182: v6 555 nn a 8... 2.33 2.12 3.26 6.12 1:3, 5 6 45% 2 8 5 CI 0.12 0.11 0.16 0.31 0. EE & 55 204. LLL PEE 0.15 0.14 0.21 0.40 205... LLL 8... 0.02 0.01 0.02 0.04 225. vv he g 0.03 0.03 0.04 0.08 BUBs 3 wm itm on ow g 0.06 0.05 0.08 0.15 Cholesterol . . . . . . . . mg. . . 96 88 135 253 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan . . . . . . . . ER 0.340 0.309 0.476 0.895 Threonine 25 Manon mw bs g 1.221 1.111 1.709 3.212 Isoleucine . . . . . .. . . g 1.528 1.390 2.139 4.020 Leucine . . . . . . . . . . g us 2.176 1.980 3.046 5.725 Lysine , . 4 wo v3 5 28 3 Bw 2.441 2.221 3.417 6.422 Methionine . . . . . . . . 8 0.799 0.727 1.119 2.102 Cystine . . . . . . .... 8 0.375 0.341 0.525 0.987 Phenylalanine . . . . . . 8g 1.156 1.052 1.618 3.041 Tyrosine . . . . . . .. £ 0.978 0.890 1.369 2.573 Valine LLL g 1.438 1.309 2.013 3.783 Arginine GES RES BR 8 1.742 1.585 2.439 4.583 Histidine iw BW v WE & 0.897 0.816 1.256 2.360 Alanine Cee £ 1.575 1.433 2.205 4.144 Asparticacid . . . . . . . g 2.568 2.337 3.595 6.756 Glutamic acid. . . . . . . z 4.425 4.027 6.195 11.642 Glycine . . . . . . . .. £ 1.420 1.292 1.988 3.736 Proline . . LLL. 8 1.222 1.112 1.711 3.215 Serine. . . . . . . .. g 1.006 0.915 1.408 2.647 AH-8-5 (1978) NDB No. 05044 CHICKEN, BROILERS OR FRYERS, DARK MEAT WITHOUT SKIN, ! cooked, roasted Page 71 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 36%, skin 12% Mean error samples 1 1b r-t-c chicken = 81 g 1c=140 g° A B C D E F G PROXIMATE: Water. oo < 63.06 0.394 16 51.08 88.28 148.75 keal 205 166 286 483 Food energy = «= = «= - - kJ. 856 694 1,199 2,020 Protein (NX 6.25) . . . . g ... 27.37 0.269 16 22.17 38.31 64.56 Total lipid (fat) . . . . . . . g 9.73 0.183 16 7.88 13.62 22.96 Carbohydrate, total . . . . . g von os 0.00 0.00 0.00 0.00 FIDO. «ove T... 0.00 0.00 0.00 0.00 Ash gE... 1.02 0.029 16 0.82 1.43 2.40 MINERALS: A mg 15 0.600 16 12 21 36 VOD 4 iw én ws 5 23 mg... 1.33 0.041 16 1.07 1.86 3.13 Magnesium... . . . . . mg... 23 0.485 16 19 33 55 Phosphorus . . . . . . . . mg. . 179 3.896 16 145 250 421 Potassium . . . . . . . . . mg... 240 5.709 16 195 336 567 Sodium . LL... mg... 93 1.836 16 75 130 218 Zine Lo... mg... 2.80 0.041 16 2.27 3.92 6.60 Copper « «oo mg... 0.080 0.002 16 0.065 0.112 0.189 Manganese . . . . . . . . . mg... 0.021 0.000 16 0.017 0.029 0.050 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . Lo... mg... 0.073 0.006 8 0.059 0.102 0.172 Riboflavin . . . . . . . . . mg... 0.227 0.006 8 0.184 0.318 0.535 Niacin... . o.oo... mg... 6.548 0.415 8 5.304 9.167 15.447 Pantothenic acid. . . . . . . mg. . . 1.210 0.980 1.694 2.854 VitaminBg . . . . . . . mg... 0.36 0.29 0.50 0.85 Folacin . . . . . . . . .. meg. . 8 6 11 19 Vitamin By . . . . LL. meg. 0.32 0.26 0.44 0.74 NIRA ow 58 RE. 22 17 30 51 1. 72 58 101 169 LIPIDS: Fatty acids: Saturated, total... . . g 2.66 2.15 3.72 6.27 B00. iv i 5 own ow £ 60% 2 2 om ow ox wo £ 8:0: « x wiv + won ow £ 100. « + vio 2 =» » 2 20... LLL. g 0.03 0.02 0.04 0.07 40. LL 8 0.07 0.06 0.10 0.17 16:0... g 1.84 1.49 2.58 4.35 18:0. £ 0.63 0.51 0.88 1.48 Monounsaturated, total £ 3.56 2.88 4.98 8.39 161. 2 0.49 0.39 0.68 1.15 181 8 2.97 2.40 4.15 6.99 20:0. g 0.05 0.04 0.07 0.13 2A: i wes owe now £ Polyunsaturated, total . . . g 2.26 1.83 3.17 5.34 182. £ 1.87 1.52 2.62 4.42 183 & 0.09 0.07 0.12 0.21 184... .... g 04... g 0.14 0.11 0.20 0.33 2:5. LL & 0.01 0.01 0.02 0.03 25... LL. g 0.03 0.02 0.04 0.07 26... .... £ on 0.05 0.04 0.08 0.13 Cholesterol. . . . . . . . mg. . 93 75 130 219 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: TOYPIOpAER 4g 3 5: « vw & 0.320 0.259 0.448 0.755 Threonine £ 1.156 0.936 1.618 2.721 fsoleucine £ 1.445 1.170 2.023 3.409 Leucine . eee £ 2.053 1.663 2.874 4.843 Lysine ow oo n0 own £ 2.325 1.883 3.255 5.485 Methonig «v2 2 8 8 £ 0.757 0.613 1.060 1.786 TREE 2 0.350 0.284 0.490 0.826 PhenyREnlAE «oe ow vs £ 1.086 0.880 1.520 2.562 Tyrosioe «wow vx ne 8 0.924 0.748 1.294 2.180 valine ee 3 1.357 1.099 1.900 3.201 Arginine... Le 2 1.651 1.337 2.311 3.895 PRutiding., . «wbx wk 8 2 0.849 0.688 1.189 2.003 ABIES 5 3 wi fs wg kn 2 1.493 1.209 2.090 3.522 ried, ox wc 0 g 2.439 1.976 3.415 5.754 Qiu. w «2 we z 4.098 3.319 5.737 9.667 i 8 1.344 1.089 1.882 3.170 roline ee 8 1.125 0.911 1.575 2.654 serine 2 0.941 0.762 1.317 2.220 ! Without neck. 2 Edible portion from 1/2 chicken = 136 g; with refuse = 262 g. AH-8-5 (1978) NDB No. 05045 CHICKEN, BROILERS OR FRYERS, DARK MEAT WITHOUT SKIN, ! cooked, stewed Page 72 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 38%, skin 14% Mean error samples 1 1b r-t-c chicken = 86 g 1 c= 140 g? A B C D E PF G PROXIMATE: Water . . . . . . Bn ws 65.83 0.381 16 56.62 92.16 143.32 keal . . 192 165 269 418 Food energy = = + - + - Ko. 803 690 1,124 1,748 Protein (NX 6.25) . . . . g . .. 25.97 0.228 16 22.33 36.35 56.53 Total lipid (fat) . . . . . . . g 8.98 0.134 16 1.72 12.57 19.55 Carbohydrate, total . . . . . gL +m 0.00 0.00 0.00 0.00 Fiber . . . . . . . . ... g . .. 0.00 0.00 0.00 0.00 Ash... g 0.84 0.037 16 0.72 1.17 1.82 MINERALS: Calcium w 4 2 wv 5 ow 8 3 mg. . 14 0.428 16 12 20 31 Iron . . . . ....... mg... 1.36 0.058 16 1.17 1.90 2.96 Magnesium . . . . . . . . mg... 20 0.324 16 17 28 43 Phosphorus. . . . . . . . mg. . 143 2.448 16 123 201 312 Potassium . . . . . . . . . mg... 181 6.609 16 155 253 393 Sodium . . . . . . . ... mg... 74 2.173 16 64 104 162 ZINE & iv v7 508 5 mv a mg. . 2.66 0.043 16 2.29 3.73 5.80 COPPEE + = » & 4 4 & mw + mg. . . 0.075 0.001 16 0.065 0.108 0.163 Manganese . . . . . . . . . mg. . . 0.020 0.001 16 0.017 0.028 0.044 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. . . 0.055 0.002 8 0.047 0.077 0.120 Riboflavin . . . . . . . . . mg. . . 0.202 0.005 8 0.174 0.283 0.440 NiZein wo 5 wows om 3 mg... 4.737 0.213 8 4.074 6.632 10.312 Pantothenic acid. . . . . . . mg. . . 0.890 0.765 1.246 1.938 VitaminBg . . . . . . . . mg. . . 0.21 0.18 0.29 0.45 Folacin . . . . . . . . . . mcg. 7 6 10 16 VitaminByp . . . . . . . meg. 0.22 0.19 0.31 0.48 7 RE. . . 21 18 29 45 bhi we... 69 59 97 150 LIPIDS: Fatty acids: Saturated, total. . . . . . g . .. 2.45 2.10 3.42 5.32 $0. ; c 5.2 5 4 = F £ 3 6:0. ; : vv v5 5 + £ BO. . «wv 4 wows £ 10:0... .... .. Z wo os 120... . . . . .. £ . . 0.03 0.02 0.04 0.06 10: + « a + 5 wo» 8 wom» 0.06 0.06 0.09 0.14 160. . ....... g 1.69 1.45 2.37 3.68 BB 25m 48 vw 3 g = 0.58 0.50 0.81 1.26 Monounsaturated, total. . . g . . . 3.26 2.80 4.56 7.09 61. ........ g& 0.45 0.38 0.62 0.97 181. ........ g& 2.71 2.33 3.80 5.91 200. LLL g& 0.05 0.04 0.07 0.10 ue v5 5.55 ms g +5: Polyunsaturated, total . . . g . . . 2.09 1.80 2.93 4.56 182... & 1.73 1.49 2.42 3.76 183... LL. g 0.08 0.07 0.11 0.18 184... . g - . . 204. 0... LLL g 0.13 0.12 0.19 0.29 20:5 ccm 5 foie & ox. 0.01 0.01 0.02 0.03 25. +53 55 was $3 pay 0.03 0.02 0.04 0.06 26... ...... & 0.05 0.04 0.07 0.11 Cholesterol . . . . . . . . mg. . 88 76 123 191 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan RW EE MES & m5 ¢ 0.303 0.261 0.424 0.660 Threonine BERE RE FE g »y oe 1.097 0.943 1.536 2.388 Isoleucine Toe & 1.371 1.179 1.919 2.985 Leucine . . . . . ..... g . 1.949 1.676 2.729 4.243 Lysine . . ........ 8... 2.206 1.897 3.088 4.802 Methionine PR 8 . 0.719 0.618 1.007 1.565 Cystine . . . . ...... & «i. 0.332 0.286 0.465 0.723 Phenylalanine « os 5 wou 8 gm 1.030 0.886 1.442 2.242 Tyrctine +o sw cs v0 g& 0.877 0.754 1.228 1.909 Yan Ce £ wv 1.288 1.108 1.803 2.804 NHR 0 2 x wx on vs mae 1.566 1.347 2.192 3.409 Aine Ee 0.806 0.693 1.128 1.755 ey. imum : Co 1.417 1.219 1.984 3.085 Sharleen few Een : To 2.314 1.990 3.240 5.038 Glvdine TT : To 3.889 3.345 5.445 8.466 yin Co 5 Co 1.276 1.097 1.786 2.778 Sine Lamm > Co 1.068 0.918 1.495 2.325 Co To 0.893 0.768 1.250 1.944 ! Without neck. 2 Edible portion from 1/2 chicken = 143 g; with refuse = 297 g. AH-8-5 (1978) NDB No. 05046 CHICKEN, BROILERS OR FRYERS, SEPARABLE FAT, raw Page 73 E : . Amount in edible portion of Amount in edible portion of Nats | Amount in 100 grams, edible portion common measures of food 1 pound of food as purchased pigiteanduRite Approximate measure and weight Refuse: 0 efuse: Mean Sunda Nurses 1 1b r-t-c 1/2 chicken chicken = 32 g = 52 g! A B Cc D E F G PROXIMATE: Water . . . g... 28.91 1.156 34 9.25 15,03 131.14 heed... 629 201 327 2,852 Food energy «= «= «= «= + - - - ko... 2,631 842 1,368 11,934 Protein (NX 6.25) . . . . g . .. 3.73 0.257 40 1.19 1.94 16.92 Total lipid (fat) . . . . . . . Zoos 67.95 1.240 40 21.74 35,33 308.22 Carbohydrate, total . . . . . ££ wz 0.00 0.00 0.00 0.00 Fiber . «oo Eas. 0.00 0.00 0.00 0.00 Ash o.oo g 0.28 0.019 24 0.09 0.14 1.25 MINERALS: Calcium. . . . . Lo... mg... 7 0.518 24 2 4 31 MON 5 zis # 5% vi 5 3 8 3 mg. . 0.70 0.025 24 0.22 0.37 3.18 Magnesium mg. . . 6 0.374 24 2 3 26 Phosphorus. . . . . . . . mg. . 54 1.517 24 17 28 243 Potassium . . . . . . . . . mg. . 64 2.899 24 20 33 289 Sodium . . . . . . . . .. mg... 32 1.049 24 10 17 147 Zinc o.oo. mg. . . 0.45 0.025 24 0.14 0.23 2.02 Copper . . . . . . . . .. mg. . . 0.029 0.002 24 0.009 0.015 0.132 Manganese . . . . . . . . . mg... 0.014 0.001 24 0.004 0.007 0.064 VITAMINS: Ascorbicacid. . . . . . . . mg. . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. . . 0.021 0.002 16 0.007 0.011 0.095 Riboflavin . . . . . . . . . mg. . . 0.059 0.002 16 0.019 0.031 0.268 Niacin. . . . . . . . .. mg... 2.041 0.147 16 0.653 1.061 9.258 Pantothenicacid 2. . . . . . mg... 0.190 0.061 0.099 0.862 Vitamin Bg 2. . . . . . omg... 0.02 0.01 0.01 0.10 Folacin2 . . . . . . . .. meg. 1 0 0 3 Vitamin By 2 RT , meg. . 0.07 0.02 0.03 0.30 ai m8 RE. . . 140 40.170 6 45 73 636 VIBINA® + wwe nes w. . . 509 139.271 6 163 265 2,310 LIPIDS: Fatty acids: * Saturated, total. . . . . . Z iv 20.25 6.48 10.53 91.87 40, i 5 ws owo8 ss 2: 6:0. . vu vs maw wa £ 80. . ... .... Z 10:0. . . .. .. .. g 120... . LL. £ 5a 0.04 0.011 14 0.01 0.02 0.19 140. . .. 0s 8 +s 0.60 0.034 62 0.19 0.31 2.71 160; . < vc: «= + 5 = § «vo 14.65 0.330 70 4.69 7.62 66.43 180... ...... & «nn 4.08 0.139 70 1.31 2.12 18.50 Monounsaturated, total. . . g . . . 30.30 9.70 15.76 137.45 16:1... LL... | 3.86 0.138 70 1.23 2.01 17.50 BA... i585 g vs 25.29 0.488 70 8.09 13.15 114.73 2000... LLL 8... 0.73 0.210 12 0.23 0.38 3.29 0. iv 5 om ow ono Zona Polyunsaturated, total . . . g . . . 14.20 4.54 7.38 64.41 182. ........ & 13.26 0.459 70 4.24 6.89 60.13 183. ........ g& 0.70 0.053 56 0.22 0.37 3.19 18:4. . . 8g «si 204... LLL. g 0.04 0.026 5 0.01 0.02 0.18 208; wg v3 vz om Bow 25... LLL. & 0.00 0.000 2 0.00 0.00 0.00 26... .. & 0.00 0.000 2 0.00 0.00 0.00 Cholesterol. . . . . . . . mg. . 58 3.019 8 19 30 264 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan 2. . . . . . . & «me 0.030 0.010 0.016 0.136 Threonine . . . . . . . . . g& 0.133 0.043 0.069 0.603 Isoleucine . . . . . . . . . 2 id 0.120 0.038 0.062 0.544 Leucine . . . . . . . . .. & bow ox 0.219 0.070 0.114 0.993 Lysine . . . . . . . . .. g& 0.223 0.071 0.116 1.012 Methionine. . . . . . . . gE oes 0.075 0.024 0.039 0.340 Cystine 5 w + = ws 5 © © + 8 0.062 0.020 0.032 0.281 Phenylalanine . . . . . . . 8g - . 0.126 0.040 0.066 0.572 Tyrosine... . . . . 2 wv 0.085 0.027 0.044 0.386 Valine . . . ....... ERE 0.157 0.050 0.082 0.712 Arginine. . . . . . . . . . g vs 0.288 0.092 0.150 1.306 Histidine. . . . . . . . . . & = 0» 0.072 0.023 0.037 0.327 ARDINE . oi ov wos Eo os g& 0.303 0.097 0.158 1.374 Asparticacid . . . . . . . 8 0.334 0.107 0.174 1.515 Glutamic acid. . . . . . . . g =i; 0.464 0.148 0.241 2.106 Glycine . . . . . . . . .. & 0.595 0.190 0.309 2.699 Proline . . . . . . . . . . 8 0.348 0.111 0.181 1.579 Serine . . . . . . . . .. g 0.152 0.049 0.079 0.689 1 1/2 chicken with refuse = 679 g. 2 Imputed values. ; Values based on vitamin A content of separable fat of stewing chickens. Values based on data for fat extracted from separable fat of broilers or fryers, roasting chickens, and stewing chickens. AH-8-5 (1978) NDB No. 05047 CHICKEN, BROILERS OR FRYERS, BACK, MEAT AND SKIN, raw Page 74 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 44% Mean Seanidary Nuier ot 11b r-t-c 1/2 back chicken = 59 g = 99 g! A B C E F G PROXIMATE: Water . . . 2 58.10 0.822 24 34.28 57.52 147.58 kal 319 188 316 811 Food energy - - - - - = + - kJ. 1,335 788 1,322 3,392 Protein (NX 6.25) . . . . 2 14.05 0.185 24 8.29 13.91 35.69 Total lipid (fat) . . . . . . . 1 28.74 0.748 24 16.95 28.45 72.99 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber... . . . ..... : 0.00 0.00 0.00 0.00 Ash oo 2 0.64 0.025 24 0.37 0.63 1.61 MINERALS: Calcium... . LL. mg. 13 0.624 24 8 13 32 fron . o.oo... mg. 0.94 0.029 24 0.56 0.93 2.39 Magnesium . . . . . mg. 15 0.364 24 9 15 39 Phosphorus . . . . . . . . mg. 113 2.281 24 67 112 287 Potassium . . . . . . . . . mg. 144 3.649 24 85 142 365 Sodium . . . . .. .... mg. 64 1.114 24 38 63 162 Zinc... mg. 1.26 0.026 24 0.74 1.25 3.20 Copper . . . . ... ... mg. 0.047 0.002 24 0.028 0.047 0.119 Manganese . . . . . . . . . mg. 0.018 0.000 24 0.011 0.018 0.046 VITAMINS: Ascorbicacid. . . . . . . . mg. 1.6 0.9 1.6 4.0 Thiamin. . . . . . . . .. mg. 0.051 0.003 16 0.030 0.050 0.130 Riboflavin . . . . . . . .. mg. 0.116 0.003 16 0.068 0.115 0.295 Niacin... Lo... mg. 4.835 0.226 16 2.853 4.787 12.281 Pantothenic acid. . . . . . . mg. 0.819 0.483 0.811 2.080 VitaminBg . . . . . . . . mg. 0.19 0.11 0.19 0.49 Folacin . . . . . . . . .. meg 6 3 6 14 Vitamin Bip . . . . LL. . meg 0.25 0.15 0.24 0.62 _ RE. 71 42 71 181 VitaminA . . . . . . . .. ww. 251 148 248 637 LIPIDS: Fatty acids: Saturated, total . . . . . . g 8.34 4.92 8.25 21.18 40. 2 5 55 5 vo» g 60. « vw 2 vw ss 8 BO. «wv sows g 100... ..... g 12200 LLL 8 0.03 0.02 0.03 0.08 140... LLL 8 0.24 0.14 0.24 0.61 16:0... LLL 8 6.06 3.57 5.99 15.38 180... Lo. 8 1.69 0.99 1.67 4.28 Monounsaturated, total 8 12.25 7422 12.12 31.10 61. LLL 8 1.61 0.95 1.59 4.09 181... 8 10.18 6.00 10.07 25.85 00... & 0.29 0.17 0.29 0.75 v.17 ER rN £ Polyunsaturated, total 2% 2 6.14 3.62 6.07 15.58 82... 8 5.58 3.29 5.52 14.17 183. nw 2 0.28 0.16 0.27 0.70 184... g i 8 0.10 0.06 0.10 0.26 Fae tem evs & 0.01 0.01 0.01 0.03 BS, 2 ta msn ms g 0.02 0.01 0.02 0.04 D6, x rawr He g 0.03 0.02 0.03 0.08 Cholesterol... . . . . . mg. 79 47 79 202 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tnporinn noes 8 0.151 0.089 0.149 0.384 rpys 3s ® ata 8 0.570 0.336 0.564 1.448 ORE wm x nw re WE 2 0.667 0.394 0.660 1.694 Lsugine s v.a v5 % 85 ws & 0.995 0.587 0.985 2.527 York prism una £ 1.102 0.650 1.091 2.799 Coamonine Ce 2 0.361 0.213 0.357 0.917 SYURS Ce 8 0.194 0.114 0.192 0.493 di i Cs : 0.536 0.316 0.531 1.361 ro te BRB c 0.434 0.256 0.430 1.102 be . 0.670 0.395 0.663 1.702 wi % 0.909 0.536 0.900 2.309 wir z 0.393 0.232 0.389 0.998 ain : 0.863 0.509 0.854 2.192 ii mins wn oy a : 1.253 0.739 1.240 3.183 Cre one vv : 2.012 1.187 1.992 5.110 iii : 1.091 0.644 1.080 2.771 AG xa WA ERE e 0.767 0.453 0.759 1.948 RIES a: 0.506 0.299 0.501 1.285 AH-8-5 (1978) NDB No. 05048 CHICKEN, BROILERS OR FRYERS, BACK, MEAT AND SKIN, cooked, fried, batter dipped Page 75 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 23% Mean Sura Nie of 11b r-t-c 1/2 back chicken = 72 g = 120 g! A B Cc D E F G PROXIMATE: WEEE « » «oe ene 2 44.51 32.05 53.41 155.46 teil 321 238 397 1,156 Food energy = = «= + +: kJ. 1,385 997 1,662 4,839 Protein (NX 6.25) . . . . ¢ . 21.97 15.82 26.36 76.73 Total lipid (fat) . . . . . . . g 21.91 15.77 26.29 76.52 Carbohydrate, total . . . . . g 10.25 7.38 12.30 35.80 FIOOT » « vv es env Zz. 0.04 0.03 0.05 0.14 YL 2 1.37 0.98 1.64 4.78 MINERALS: Calelumi. . ¢ ow «wv 5 5 mg. 26 19 31 92 WOM «vo ve ev ee mg. 1.49 1.07 1.79 5.20 Magnesium . . . . . . . . mg. 19 14 23 66 Phosphorus . . . . . . . . mg. 137 99 165 479 Potassium . . . . . . . . . mg. 180 130 216 629 Sodium . . Lo... o.oo. mg. 317 228 380 1,106 ZUE vv vs ow mn om dE mg. 1.96 1.41 2.35 6.84 Copper . . «oo. oe... mg. 0.081 0.058 0.097 0.283 Manganese . . . . . . . . . mg. 0.062 0.045 0.074 0.217 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Tham: + « + + = 5 wo » mg. 0.119 0.086 0.143 0.416 Riboflavin . . . . . . . . . mg. 0.213 0.153 0.256 0.744 Niacin... . o.oo... mg. 5.837 4.203 7.004 20.389 Pantothenic acid. . . . . . . mg. 0.899 0.647 1.079 3.140 VitaminBg . . . . . . . . mg. 0.23 0.17 0.28 0.82 Folagin s + + + » x & 5 wv « meg 9 6 10 30 VitaminByp . . oo. Lo... meg 0.26 0.19 0.31 0.91 Vitamin A - . RE. 36 % 43 joe Coon 1. 119 85 142 414 LIPIDS: Fatty acids: Saturated, total. . . . . . g 5.83 4.19 6.99 20.35 80, : 2 5 « wm vo» g Bi: » wow sg mw vw g 8:0. « uv + + vv xo» £ 100. « v2 ows 2 0 £ 120. + no vs a % 5 g 0.03 0.02 0.03 0.10 M0, v5 553 1» g 0.13 0.09 0.16 0.45 160. . . ...... g 3.88 2.80 4.66 13.56 BOL wis 25 5 = » 8 1.67 1.21 2.01 5.85 Monounsaturated, total . . . g 8.91 6.42 10.69 31.12 161... g 0.71 0.51 0.85 2.48 BAY vo vv 0 0 23 3 g 8.02 5.78 9.63 28.03 FON; = osm os ow 8 0.11 0.08 0.13 0.38 R20. a v4 ow 3 wows g Polyunsaturated, total . . . g& 5.20 3.74 6.24 18.16 120 ov 5 0 2 mov oo g 4.65 3.34 5,57 16.22 Be vv oe oxom on g 0.25 0.18 0.30 0.87 184... . . . .. g WH, , uv 8 mss g 0.13 0.10 0.16 0.46 0:5. « 55 5 5 5a g 0.02 0.01 0.02 0.05 25. ... 0 g 0.03 0.02 0.03 0.09 26... .... g 0.05 0.04 0.06 0.17 Cholesterol. . . . . . . . mg. 88 63 105 307 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan CW BR Ew g 0.251 0.181 0.301 0.877 Threonine A £ 0.896 0.645 1.075 3.130 Isoleucine . . . . . . . . 8 1.092 0.786 1.310 3.814 LBUCInE & iw 5 8 5 bow x 8 1.609 1.158 1.931 5.620 LYSINE & «cv vow ew g 1.707 1.229 2.048 5.963 Methionine. . . . . . . . 8 0.573 0.413 0.688 2.001 Cystine . . . . . . . . . & 0.306 0.220 0.367 1.069 Phenylalanine . . . . . . . g 0.878 0.632 1.054 3.067 Tyrosine. . . . . . . . . & 0.711 0.512 0.853 2.484 Vall “ov 5 5 ® o » wm 2» g 1.071 0.771 1.285 3.741 Arginine. . . . . . . . 8 1.343 0.967 1.612 4.691 Histidine. . . . . . . . . . 8 0.635 0.457 0.762 2.218 Alanine . . . . . . . . . £ 1.239 0.892 1.487 4.328 Asparticacid . . . . . . . . 3 1.894 1.364 2.273 6.616 Glutamic acid. . . . . . . . g 3.542 2.550 4.250 12.372 GIEINE o + 5 wi ov % = » ow g 1.359 0.978 1.631 4.747 Proline . . . . « « . . .. 8 1.169 0.842 1.403 4.083 Serine... . . o.oo... g 0.816 0.588 0.979 2.850 1 With refuse = 156 g; 43% meat, 11% skin, and 23% coating. of separable fat before cooking. Weight based on data for backs that may have been trimmed AH-8-5 (1978) NDB No. 05049 CHICKEN, BROILERS OR FRYERS, BACK, MEAT AND SKIN, cooked, fried, flour coated Page 76 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 33% Mean 1 1b r-t-c 1/2 back chicken = 44 g =72 g! A B E F G PROXIMATE: Water . . . . . . . . . g. 43.96 19.34 31.65 133.59 keal 331 146 238 1,006 Food energy - - - - . . . . I) 1,384 609 997 4,207 Protein (NX 6.25) . | g 27.79 12.23 20.01 84.46 Total lipid (fat) . . . . . . . 2 20.74 9.12 14.93 63.01 Carbohydrate, total . , . . | £ 6.50 2.86 4.68 19.76 BIC 5 2 5 0 » 8 wow vo 2 0.03 0.01 0.02 0.08 Ah vy iw uh oe sw g 1.01 0.44 0.73 3.07 MINERALS: Calcium... mg 24 10 17 72 Iron... mg 1.62 0.71 1.17 4.92 Magnesium | mg 23 10 17 70 Phosphorus. . . . . | mg 166 73 119 504 Potassium . . . | mg 226 100 163 688 Sodium . . . . mg... 90 40 65 274 ZING « «wv somos mg. . . 2.47 1.09 1.78 1.52 Copper + « wv 5 i 5 5 wo mg. . . 0.091 0.040 0.066 0.227 Manganese . . . . . |. | mg. . . 0.050 0.022 0.036 0.152 VITAMINS: Ascorbicacid. . . . | mg. . 0.0 0.0 0.0 0.0 Thiamin. . . . . . | mg. . 0.107 0.047 0.077 0.325 Riboflavin . . . . . | mg... 0.236 0.104 0.170 0.717 Niacin... . . mg. . 7.297 3.211 5.254 22.176 Pantothenic acid. . . . . . | - omg... 1.093 0.481 0.787 3.322 VitaminBg . . . . . . . | mg. . . 0.30 0.13 0.22 0.91 Folacin . . . . . . . | meg 8 3 6 24 VitaminByp . . . . meg 0.28 0.12 0.20 0.85 Vitamin A . . . . RE 37 16 2 112 Co ww 123 54 88 373 LIPIDS: Fatty acids: Saturated, total . . . . . . g 5.61 2.47 4.04 17.05 | 1 I 8 610. uw = 2 wv 5 wos £ 80... .. £ 10:0... . g ia 200 io 2% ov new g 0.04 0.02 0.03 0.11 LL ET g 0.14 0.06 0.10 0.43 B80. «ov «ow 54 g& . 3.90 1.71 2.81 11.84 180... £ 2a. 1.39 0.61 1.00 4.23 Monounsaturated, total g «uu 8.18 3.60 5.89 24.85 I: 5 io vow vn a & xa 0.90 0.40 0.65 ul 3 i gw ss 7.05 3.10 5.08 21.44 00. phew. g 0.14 0.06 0.10 0.42 RF 2 s ws m 5a & wooo Polyunsaturated, total g . 4.81 2.12 3.46 14.61 18:2. LLL. wa 4.21 1.85 3.03 12.78 183... EE 0.21 0.09 0.15 0.63 LL ® vow oq 204. 00... £ ... 0.17 0.08 0.12 0.52 20:05. LLL go. 0.02 0.01 0.01 0.06 po. g& . .. 0.03 0.01 0.02 0.10 226... .... £2 iu. 0.07 0.03 0.05 0.20 Cholesterol. . . . . | mg. . 89 39 64 269 Phytosterols . . . . . | mg... AMINO ACIDS: Tryptophan . . . . | | A 0.314 0.138 0.226 0.954 Threonine . . . . . . . . | g sn 1.142 0.502 0.822 3.471 Isoleucine . . . . | gE cue 1.390 0.612 1.001 4.224 Leucine . . . . . | g ox 2.032 0.894 1.463 6.175 Lysine . . . ) J 2.221 0.977 1.599 6.750 Methionine . . . . . | g 0.735 0.323 0.529 2.234 Cystine .. . ; vm sv 4 5 5 I 0.378 0.166 0.272 1.149 Phenylalanine . . . . . | | £ wis 1.097 0.483 0.790 3.334 Tyrosine . . . . . . g «vs 0.899 0.396 0.647 2.732 Valine Bod nw ow mow w g wow ow 1.352 0.595 0.973 4.109 Arginine LH EL mom os mms 8 «on . 1.715 0.755 1.235 5.212 Histidine TE & ho. 0.815 0.359 0.587 2.477 Alanine EE ee g :. 1.586 0.698 1.142 4.820 Asparticacid . . . . . . , | Zw 2.438 1.073 1.755 7.409 Glutamic acid “ows ow ow oy Wg g& 4.284 1.885 3.084 13.019 Glycine . . . . . . g 1.725 0.759 1.242 5.242 Proline EF mons mom sw 8... 1.393 0.613 1.003 4.233 Serine. . . ........ g . 0.997 0.439 0.718 3.030 ! With refuse = 108 g. Weight based on data for backs that may have been trimmed of separable fat before cooking. AH-8-5 (1978) NDB No. 05050 CHICKEN, BROILERS OR FRYERS, BACK, MEAT AND SKIN, cooked, roasted Page 77 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 477% Standard Number of Mean 11b r-t-c 1/2 back error samples chicken = 32 g t 53 ql A B C D E F G PROXIMATE: water . . . o.oo g... 53.52 0.822 16 17.13 28.37 128.67 keal 300 96 159 721 Food energy = + + «= + © + ° kJ 1,255 402 665 3,017 Protein (NX 6.25). . . . . gio 25.95 0.416 16 8.30 13.76 62.39 Total lipid (fat) . . . . . . . g . 20.97 0.853 16 6.71 11.11 50.41 Carbohydrate, total . . . . . «0 0.00 0.00 0.00 0.00 Fiber . . . . . «ou. g . 0.00 0.00 0.00 0.00 Ash oo 0 g 0.92 0.045 16 0.29 0.49 2.21 MINERALS: Calcium. . . . . . . . .. mg. . . 21 0.715 16 7 11 51 Won . + oe ee mg. . . 1.42 0.071 16 0.46 0.75 3.42 Magnesium... . . mg. . . 20 0.457 16 7 11 49 Phosphorus. . . . . . . . mg. . . 154 4.931 16 49 82 371 Potassium . . . . . . . . . mg. . . 210 6.811 16 67 111 505 Sodium . . . . . LL. mg... 87 2.109 16 28 46 210 Zine mg. . . 2,25 0.050 16 0.72 1.19 5.42 Copper . . «o.oo... mg... 0.076 0.003 16 0.024 0.040 0.183 Manganese . . . . . . . . . mg. . . 0.022 0.000 16 0.007 0.012 0.053 VITAMINS: Ascorbicacid. . . . . . . . mg... 0.0 0.0 0.0 0.0 THamin: ow + 3 = & = = + mg. . . 0.061 0.006 8 0.020 0.032 0.147 Riboflavin . . . . . . . . . mg. . . 0.195 0.007 8 0.062 0.103 0.469 Niacin. . . . . . . . .. mg. . 6.718 0.361 8 2.150 3.561 16.150 Pantothenic acid. . . . . . . mg. . . 1.012 0.324 0.536 2.433 VitaminBg . . . . . . . . mg... 0.27 0.09 0.14 0.65 Folagin & .. « 5 5./& ® = # meg . . 6 2 3 14 VitaminByp . . . . . . . meg. . 0.27 0.09 0.14 0.65 Vitamin A - . RE 99 Be 52 230 Coo 1U . 348 111 184 837 LIPIDS: Fatty acids: Saturated, total . . . . . . g vo 5.82 1.86 3.09 14.00 4:0, . + wows ow oe ow wow 60. « vow ov oo ow ow £ 80. . .. . . ... £ 10:0. . . . . . . .. £ 120... . .. ... 8 0.04 0.01 0.02 0.09 10: 2 = ¢ 5 w 2 3 5 8 0.16 0.05 0.09 0.39 16:0: + » «5 5 » 5 = 8 4.27 1.37 2.26 10.26 10: + wo vv wv» g 1.18 0.38 0.62 2.83 Monounsaturated, total £ 8.29 2.65 4.39 19.93 16:1... 8 1.15 0.37 0.61 2.717 181... LL. £ 6.84 2.19 3.62 16.43 WH; wo 5 pw swe £ 0.20 0.06 0.11 0.48 2:0: wv 6 onow ow ome ow g Polyunsaturated, total . . . g 4.62 1.48 2.45 11.10 18:2... . 8 4.04 1.29 2.14 9.70 18:3. 0... 8 0.18 0.06 0.09 0.43 VER vo i wd g 208. 2 5 wp owe £ 0.17 0.05 0.09 0.40 1 £ 0.02 0.01 0.01 0,05 225. ov von nome g 0.03 0.01 0.02 0.07 226... o.oo... £ 0.06 0.02 0.03 0.15 Cholesterol. . . . . . . . mg. . . 88 28 46 211 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan Cee eee g& 0.282 0.090 0.149 0.678 Threonine Ce £ « 1.059 0.339 0.561 2.546 Isoleucine RE £ 1.253 0.401 0.664 3.012 Leucine ee g 1.854 0.593 0.983 4.457 Lysine mow mow rom on BR & 2.061 0.660 1.092 4.955 Methionine , WEEN ERE g 0.675 0.216 0.358 1.623 Cystine Brow oA me g 0.354 0.113 0.188 0.851 Phenylalanine aw on ow ow ow 8 0.996 0.319 0.528 2.394 THOSE ows «me ie £ 0.813 0.260 0.431 1.954 Valine Co & 1.244 0.398 0.659 2.99] Arginine. . . . Lo... & 1.661 0.532 0.880 3.993 Histidine ex ow WOW BE ROWS £ 0.738 0.236 0.391 1.774 Alanine pHa ws & 1.567 0.501 0.831 3.767 Asparticacid . . . . . ... g 2.314 0.740 1.226 5.563 Cltamiciacia ww mom om ow g 3.741 1.197 1.983 8.993 Cyiine:, vv «vv vv us : 1.904 0.609 1.009 4.577 oil rma men £ 1.364 0.436 0.723 3.279 FIRE own new 2 BE 2 0.928 0.297 0.492 2.23) ! With refuse = 100 g. AH-8-5 (1978) NDB No. 05051 CHICKEN, BROILERS OR FRYERS, BACK, MEAT AND SKIN, cooked, stewed Page 78 Nutrients and units Amount in edible portion of tin 1 al edible porti Amount in 100 grams, edible portion common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 487% Mean Sanding Numer st 11b r-t-c 1/2 back chicken = 36 g = 61 g! A B C D E F G PROXIMATE: Water. . . . . . . . q- 60.93 0.881 16 21.94 37.17 143.74 i 258 93 158 610 Food energy - - - - . . . . kJ 1,081 389 659 2,550 Protein (NX 6.25) . | g . 22.18 0.410 16 7.99 13.53 52.33 Total lipid (fat) . . . . . . . g 18.14 0.628 16 6.53 11.07 42.80 Carbohydrate, total . , . . . 8 . 0.00 0.00 0.00 0.00 Fiber . . . . . . g . 0.00 0.00 0.00 0.00 Ash... gz . 0.64 0.039 16 0.23 0.39 1.50 MINERALS: Calcium . . . . . . . mg. 18 1.231 16 7 11 43 Iron... . mg. 1.22 0.039 16 0.44 0.74 2.87 Magnesium | mg. 16 0.253 16 6 10 37 Phosphorus . . . . . . . . mg. 120 1.636 16 43 73 284 Potassium . . . . . . . . . mg. 145 6.275 16 52 89 343 Sodium . . . . . . . mg. 64 1.787 16 23 39 150 BE «vu 5 5 55 5 80 0 a mg. 1.93 0.046 16 0.70 1.18 4.56 Copper . . . ....... mg. 0.063 0.002 16 0.023 0.038 0.149 Manganese . . . . . . . . . mg. 0.020 0.001 16 0.007 0.012 0.047 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . | mg. 0.043 0.003 8 0.015 0.026 0.101 Riboflavin . . . . . . . | mg. 0.151 0.005 8 0.054 0.092 0.356 Nagin wo: 56 0 5 & 4» mg. 4.343 0.309 8 1.563 2.649 10.245 Pantothenic acid. . . . . . . mg. 0.696 0.251 0.425 1.642 VitaminBg . . . . . . | mg. 0.15 0.05 0.09 0.35 Folacin . . . . . . | mcg 5 2 3 12 VitaminByp . . . |. mcg 0.18 0.06 0.11 0.42 _ RE. 88 32 54 207 Viamin A 1. 308 111 188 727 LIPIDS: Fatty acids: Saturated, total. . . . . . g 5.02 1.81 3.06 11.84 0: 2 i 5 5 mow oo a g 6:8. : wn 5 4m v5 8 B10, « wo «nowy £ 10:0... ...... g 120. . oo vv vss g 0.03 0.01 0.02 0.08 140... g 0.14 0.05 0.09 0.33 W000: : + 5 3 5 wow » 8 3.69 1.33 2.25 8.69 180. . , vw. ya g 1.02 0.37 0.62 2.40 Monounsaturated, total, . . g 7.13 2.57 4.35 16.83 16:1... g 1.00 0.36 0.61 235 181. LLL g 5.88 2.12 3.59 13.87 200. ........ £ 0.17 0.06 0.11 0.41 2205 ic 55 ov oe om £ Polyunsaturated, total £ 4.00 1.44 2.44 9.45 1892. vy wows g 3.49 1.26 2.13 8.23 183... 2 0.15 0.06 0.09 0.36 184. . g 204. LL. 2 0.15 0.05 0.09 0.35 20:5... LL... £ 0.02 0.01 0.01 0.04 2:5... LLL 8 0.03 0.01 0.02 0.07 P26. cw vam ra 8 0.06 0.02 0.03 0.13 Cholesterol. . . . . | mg 78 28 48 184 Phytosterols . . . . . . . | mg. AMINO ACIDS: Tryptophan... . & 0.241 0.087 0.147 0.569 Threonine . , « oo 4 w+ 8 0.905 0.326 0.552 2.135 bolovcine . . ow ssw gy & 1.072 0.386 0.654 2.529 Leucine « , uu e es g 1.586 0.571 0.967 3.741 Lysine . . ........ £ 1.763 0.635 1.075 4.159 Methionine “a ow ow ox ww 8 0.577 0.208 0.352 1.361 Cystine . , . ....... £ 0.302 0.109 0.184 0.712 Phenylalanine $5 HY oxo os £ 0.852 0.307 0.520 2.010 Tyresine VEE RIM 2 0.696 0.251 0.425 1.642 A. “or imer=; £ 1.064 0.383 0.649 2.510 NEOURE, w nme nm £ 1.418 0.510 0.865 3.345 PUSCNG, + wc 2 2 wv 0 won 4 0.632 0.228 0.386 1.491 mc wasan 2 1.338 0.482 0.816 3.156 ws kins £ 1.978 0.712 1.207 4.666 uae FY ERE Hoe om & 3.200 1.152 1.952 7.549 PYRE. + wm tule kk £ 1.619 0.583 0.988 3.819 nA EEL $ 1.162 0.418 0.709 2.741 WE a niet fn £ 0.793 0.285 0.484 1.871 ! With refuse = 118 g. AH-8-5 (1978) NDB No. 05052 CHICKEN, BROILERS OR FRYERS, BACK, MEAT ONLY, raw Page 79 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 44%, skin 10%, Mean error samples 1 1b r-t-c 1/2 back separable fat 17% chicken = 31 g = 5] g! A B Cc D E F G pROIVAYE: ol 75.31 0.336 24 23.34 38.41 99.03 } eal. 137 42 70 180 Food energy = = + © © + © yo. 573 178 292 753 .) Protein (NX 6.25) . . . . Co 19.56 0.210 24 6.06 9.97 25. BN ph nvm Pol 5.92 0.256 24 1.83 3.02 7.78 Carbohydrate, total . . . . . EE 0.00 0.00 0.00 0.00 Pipe enwsomiz Lo 2: 0.038 24 8.23 3:90 8 Ash « sim oo 5 wiv x wows g£ . . . . . MINERALS: Calcium . . . . . . . . . mg. . . 17 1.046 24 5 9 22 OT vv me on nom ns mg. . 1.04 0.039 24 0.32 0.53 1.36 Magnesium... . . . . . mg. . . 22 0.434 24 7 11 28 Phosphorus. . . . . . . . mg. . . 151 3.601 24 47 17 199 Potassium . . . . . . . . . mg. . . 204 5.535 24 63 104 268 SOT « + + vee me. . . 82 1.800 24 25 4 oe 108 ZC vv aa mg. . . 1.85 0.045 24 0.57 . . COPPEr « « + we ee nen mg. . . 0.060 0.002 24 0.019 0.031 0.079 Manganese . . . . . . . . . mg + 0.021 0.001 24 0.007 0.011 0.028 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 3.1 1.0 1.6 4.0 THEO. » «ov one on ng. . 0.074 0.004 16 0.023 0.038 0.097 Riboflavin . . . . . . . . . mg. . 0.164 0.006 16 0.051 0.084 0.216 NIBEIN » vis a a vo nn mg. . 6.672 0.315 16 2.068 3.403 8.774 Pantothenicacid. . . . . . . mg. . . 1.224 0.379 0.624 1.610 VitaminBg . . . . . . . comg. Lo. 0.33 0.10 0.17 0.43 Folacin . . . . . . . . . . meg 9 3 5 12 VitaminByp . . . . . . . meg. . 0.36 0.11 0.18 0.47 _— RE. . . 30 9 15 39 Vitamin A «+ - « «oo ee ww... 99 31 50 130 LIPIDS: Fatty acids: 2 Saturated, total . . . . . . 8 1.52 0.47 0.77 1.99 40. . . «8% 2s £ 60. » s 5 vs = % 8 £ BY. 3 sw + 5 # va £ WB. & woo» wn « » £ 120... g£ 0.03 0.006 17 0.01 0.01 0.04 40. LLL £23 0.04 0.004 24 0.01 0.02 0.05 160. . «. +053 Zero 1.01 0.050 24 0.31 0.52 1.33 180... . 2 -un 0.40 0.027 24 0.12 0.20 0.52 Monounsaturated, total. . . g . . . 1.84 0.57 0.94 2.42 11-1 DERI g 0.27 0.019 24 0.08 0.14 0.35 BLL £ : ad 1.53 0.079 24 0.47 0.78 2.01 POs won vow BEE £ : 00 0.01 0.004 6 0.00 0.01 0.01 ABT. v5 osm 2 sw Polyunsaturated, total . . . g& . . . 1.437 0.46 0.75 1.93 Ws saw vem z ... 1.13 0.057 24 0.35 0.58 1.48 |: g om 0.05 0.004 18 0.02 0.02 0.06 184. . o.oo. g . . 204... go. 0.14 0.026 16 0.04 0.07 0.19 2005. LL £ 0.02 0.005 8 0.00 0.01 0.02 WBossmnr sn ge 0.03 0.008 9 0.01 0.01 0.04 26... £ ~~ 0.06 0.016 9 0.02 0.03 0.07 Ci A mg. . . 81 25 41 107 hytosterols . . . . . . . . mg: «ou AMINO ACIDS: Toyptophany « wi + ow 4 £ 0.228 0.071 0.116 0.300 YHOARR ; 5 0 «vw 2» £..- 0.826 0.256 0.421 1.086 bsoleucing: «w+ «om + xs £ oe 1.033 0.320 0.527 1.358 Leucine . . . . . . . £ zz 1.467 0.455 0.748 1.929 Lysine . . ........ 2 ew 1.661 0.515 0.847 2.184 Molo «caw ai so 0.541 0.168 g.00e 3.741 ystine . o.oo... Ce 0.250 0.078 12 : Phenol obo ® oe En 0.776 0.241 0.396 1.020 THOSE + ¢ ww vw 8 wd 2 0.660 0.205 0.337 0.868 Valine “ow vuwa a £ =v 0.970 0.301 0.495 1.276 Arginine... Lee Ii 1.180 0.366 0.602 1.552 Histiding, .. » + oi «ow iE ow 0.607 0.188 0.310 0.798 ABRIE «= oo 2 5% ell 1.067 0.331 0.544 1.403 Aspartiowil y ow 4b 0 0 ff ow oe 1.743 0.540 0.889 2.292 CUINER: vw ¢ v= » £ 2.929 0.908 1.494 3.852 Gite 5 3 wow x ums £50 0.961 0.298 0.490 1.264 Proline a = » uc x vm wn $ oem 0.804 0.249 0.410 1.057 Sele usw ene n £5». 0.673 0.209 0.343 0.885 ! With refuse = 177 g. 2 Values based on data for fat extracted from thigh meat of broilers or fryers, roasting chickens, and stewing chickens. AH-8-5 (1978) NDB No. 05053 CHICKEN, BROILERS OR FRYERS, BACK, MEAT ONLY, cooked, fried Page 80 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 33%, skin 13% Mean Sein Ngsior 1 1b r-t-c 1/2 back chicken = 35 g = 58 g! A B C D E F G PROXIMATE: Water . . . . . . 47.87 16.75 27.76 117.23 Real 288 101 167 706 Food energy «= «= «= = «+. kJ 1,206 422 699 2,953 Protein (NX 6.25) . . . . ¢ 29.99 10.50 17.39 73.44 Total lipid (fat) . . . . . . . g 15.32 5.36 8.88 37.51 Carbohydrate, total . . , . . £ 5.68 1.99 3.29 13.91 Fiber . . . . . . . . . .. g 0.02 0.01 0.01 0.05 Ash... g 1.15 0.40 0.66 2.81 MINERALS: Calcium . . . . mg 26 9 15 64 Iron... .. mg 1.65 0.58 0.96 4.04 Magnesium... | mg... 25 9 14 60 Phosphorus. . . . . . . . mg... 176 62 102 432 Potassium. » ¢ 5 4 v2 w mg... 251 88 146 616 Sodium . . . . . mg... 99 35 58 243 ZING « o wonokosom oon ow mg. . . 2.80 0.98 1.62 6.85 Copper . . . . . . . . .. mg. . 0.095 0.033 0.055 0.233 Manganese . . . . . . . . . mg. . 0.047 0.016 0.027 0.115 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg... 0.109 0.038 0.063 0.267 Riboflavin . . . . . . . . mg. . . 0.253 0.089 0.147 0.620 Niacin... . . mg... 7.680 2.688 4.454 18.808 Pantothenic acid. . . . . . . mg... 1.198 0.419 0.695 2.934 VitaminBg . . . . . . . . mg. . . 0.35 0.12 0.20 0.86 Folacin + : wv « « ¢ 5 4 mcg ’ 9 3 5 22 VitaminByy . . . . . . . . meg. 0.31 0.11 0.18 0.75 Lo RE. 29 10 17 12 Vitamin A . . . . . . w. 98 34 57 241 LIPIDS: Fatty acids: Saturated, total . . . . . . g 4.12 1.44 2.39 10.09 40... .. £ 6:0. . .. ..... £g Bi: wos 5 5 5 5% 5 on £ 10:0. + +: 549 355 2 i: 1206 wv «5 ws 5 £ i: 0.04 0.01 0.02 0.10 140... g «aw 0.10 0.04 0.06 0.25 160... . ..... g +. 2:79 0.98 1.62 6.82 180. . . g£ . 1.07 0.37 0.62 2.62 Monounsaturated, total g& 5.73 2.01 3.32 14.04 167: 502 25 5 5 3 g «45 0.65 0.23 0.38 1.60 IBY. ww vs 0 5 3 u Z ia 4.94 1.73 2.86 12.09 20:0... LLL. RB es 0.07 0.02 0.04 0.17 Wl. Lees g «su Polyunsaturated, total £8 3.64 1.27 2.11 8.91 IBZ: 5 6c 5 wv ne g 3.08 1.08 1.78 7.54 BB, vows sm isa gz . 0.15 0.05 0.09 0.38 BA. . ws 93 n g isa 204. LLL LLL Z vs 0.19 0.07 0.11 0.47 2:5. 0... LL. g « 0.02 0.01 0.01 0.05 25. LL. g 0.04 0.01 0.02 0.10 Bs ox bomnonn g 0.07 0.03 0.04 0.18 Cholesterol... . . . . . mg... 93 32 54 227 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan . . . . . . . . g . . 0.352 0.123 0.204 0.862 Threonine . . . . . . . . . g . .. 1.258 0.440 0.7230 3.081 Isoleucine : = ov 2 wo 5s a g 1.577 0.552 0.915 3.862 Leucine . . . . . ..... & +t 2.251 0.788 1.306 5.513 Lysine . . 5 om ou 2 uw 8 sn & +: 2.500 0.875 1.450 6.123 Methionine . . . . . . . . £ «+» 0.823 0.288 0.477 2.016 Cystine . « « wi + 4 wo on & «+» 0.392 0.137 0.227 0.960 Phenylalanine . . . . . . | g8 . .. 1.202 0.421 0.697 2.944 Tyrosine: sz 2 = & 5 wm « = = gis 1.010 0.354 0.586 2.473 Valine . . « vss wo 3 & «is 1.486 0.520 0.862 3.639 Arginine. « i « ¢ « 2 w 3 g 1.793 0.628 1.040 4.391 Histidine. . « « + « « « + » & 0.924 0.323 0.536 2.263 Alanine . . . . & 1.620 0.567 0.940 3.967 Asparticacid . . . . . . . . ZF owen 2.638 0.923 1.530 6.460 Glutamic acid. . . . . . . . gE wz: 4.672 1.635 2,710 11.442 Glycitig « « 2 5 5 3 5 5 » » g8 wea 1.464 0.512 0.849 3.585 Proline .: « = ow 4 5 4 gw soa 1.299 0.455 0.753 3.181 Serine ou xononovou ow ua 8... 1.049 0.367 0.608 2.569 ! With refuse = 108 g. Weight based on data for backs that may have been trimmed of separable fat before cooking. AH-8-5 (1978) NDB No. 05054 CHICKEN, BROILERS OR FRYERS, BACK, MEAT ONLY, cooked, roasted Page 81 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 47%, skin 13% To Sundind Number ot 1b r-t-c 1/2 back chicken = 24 g = 40 g! A B Cc D E F G iso . 58.75 0.566 16 14.10 23.50 106.58 keal 239 57 96 434 Food energy « + + «= © © © kJ 1,000 240 400 1,814 Protein (NX 6.25) . . . . g . 28.19 0.381 16 6.77 11.28 51.13 Total lipid (fat) . . . . . . . 2 13.16 0.485 16 3.16 5.26 23.87 Carbohydrate, total . . . . . £ 0.00 0.00 0.00 0.00 Fiber. . . wu « 0 % + 5 = g 0.00 0.00 0.00 0.00 Ah oo oe 1.08 0.054 16 0.26 0.43 1.95 . & MINERALS: Calcium . . . . oo... mg. 24 0.966 16 6 10 44 won . . ooo mg. 1.39 0.066 16 0.33 0.56 2.52 Magnesium. . . . . . . . mg. 22 0.462 16 5 9 40 Phosphorus. . . . . . . . mg. 165 58.559 16 40 66 300 nT SS mg. 237 7.967 16 57 95 430 Sodium . . . . . . . . . . mg. 96 2.196 16 23 38 174 Zine . oo ee mg. 2.65 0.042 16 0.64 1.06 4.80 Copper . . « «o.oo... mg. 0.081 0.003 16 0.019 0.032 0.147 Manganese . . . . . . . . . mg. 0.022 0.001 16 0.005 0.009 0.040 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. 0.068 0.007 8 0.016 0.027 0.123 Riboflavin . . . . . . . . . mg. 0.217 0.009 8 0.052 0.087 0.394 Niacin... ee ee mg. 7.069 0.367 8 1.697 2.828 12.823 Pantothenic acid. . . . . . . mg. 1.130 0.271 0.452 2.050 VitaminBg . . . . . . . . mg. 0.34 0.08 0.13 0.61 Folacin . . . . . . . . . . mcg 7 2 3 13 VitaminByg . . . . . . . . meg 0.30 0.07 0.12 0.54 Vitamin A RE 28 7 11 52 Cs Ww. 95 23 38 172 LIPIDS: Fatty acids: Saturated, total . . . . . . g 3.60 0.86 1.44 6.54 AO, 5 wos sw Ee £ 6:0. : vw 2 4 wow oo g B10. « wiv 4 ww ow g 10:0. . . . . .. .. g 120... ...... g 0.04 0.01 0.02 0.07 140... ...... 8 0.10 0.02 0.04 0.17 180. 5 oi v5 w 2 3 = 8 2.50 0.60 1.00 4.53 180... ...... 8 0.84 0.20 0.34 1.53 Monounsaturated, total . . . g 4.83 1.16 1.93 8.77 16:1... ..... 8 0.66 0.16 0.26 1.20 1B. oink 8 4.03 0.97 1.6.1 7.31 200... 8 0.07 0.02 0.03 0.13 BY, vm ines ow g Polyunsaturated, total . . . g 3.05 0.73 1.22 5453 182. cis 2 ww «ow 8 2.53 0.61 1.01 4.59 18:3... LL... g 0.12 0.03 0.05 0.22 18:4. . . . . g v1 SEER 2 0.19 0.04 0.07 0.34 Wi: wv cs wiv 55» g 0.02 0.00 0.01 0.03 NS wow ob ow ow so 8 0.04 0.01 0.02 0.07 26... g 0.07 0.02 0.03 0.13 Cholesterol. . . . . . . . mg. 90 21 36 162 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan EEE 8 0.329 0.079 0.132 0.597 Threonine . . . . . . . .. s 1.191 0.286 0.476 2.160 Isoleucine wow oa oes www 8 1.488 0.357 0.595 2.699 Leucine FE £ 2.115 0.508 0.846 3.837 Lysine ed 8 2.395 0.575 0.958 4.345 Methionine 10m 84H pa 8 0.780 0.187 0.312 1.415 Cystine vf CRW YEE 8 0.361 0.087 0.144 0.655 Phenylalanine vow ew wow g 1.118 0.268 0.447 2.028 Tyrosine Co & 0.952 0.228 0.381 1.727 Valine “oo 4 win non no 8 1.398 0.336 0.559 2.536 Arginine IL LIE LI 8 1.700 0.408 0.680 3.084 Histidine A I g 0.875 0.210 0.350 1.587 ALINE i, + 3 2x 2 vote £ 1.538 0.369 0.615 2.790 Aspartic acid Ede gsm 8 2.512 0.603 1.005 4.557 Glutamic acid wow ow Woe sn 8 4.221 1.013 1.688 7.657 Glycine Co & 1.385 0.332 0.554 2.512 Proline EE 8 1.159 0.278 0.464 2.102 A AE £ 0.970 0.233 0.388 1.760 ! With refuse = 100 g. AH-8-5 (1978) NDB No. 05055 CHICKEN, BROILERS OR FRYERS, BACK, MEAT ONLY, cooked, stewed Page 82 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 48%, skin 16% ! With refuse = 118 g. Mean error samples 1 1b r-t-c 1/2 back chicken = 26 g = 42 g' A B Cc D E F G PROXIMATE: CL 2. 64.33 0.598 16 16.73 27.02 105.05 kcal 209 54 88 341 Food energy = > = = 2 ® ¥ 0 kJ. 875 227 367 1,428 Protein (NX 6.25) . . . . - 25.31 0.442 16 6.58 10.63 41.33 Total lipid (fat) . . . . . . . : 11.19 0.378 16 2.91 4.70 18.28 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Co 7 0.00 0.00 0.00 0.00 Co 7 0.73 0.059 16 0.19 0.31 1.19 MINERALS: Calcium... LL... mg. 21 1.514 16 6 9 35 EAE BEE me mg. 1.27 0.049 16 0.33 0.53 2.07 Magnesium | mg. 17 0.285 16 4 7 28 Phosphorus. . . . . . . . mg. 130 2.045 16 34 55 213 Potassium . . . . mg. 158 6.859 16 41 66 258 Sodium . . mg. 67 2.237 16 18 28 110 Bn x mn nm mg. 2.38 0.052 16 0.62 1.00 3.88 Copper... . o.oo... mg. 0.071 0.002 16 0.018 0.030 0.116 Manganese . . . . . . . . . mg. 0.020 0.001 16 0.005 0.008 0.033 VITAMINS: Ascorbicacid . . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . mg. 0.047 0.003 8 0.012 0.020 0.077 Riboflavin . . . . . . . . . mg. 0.173 0.007 8 0.045 0.073 0.283 Niacin... . mg. 4.556 0.388 8 1.185 1.914 7.440 Pantothenic acid. . . . . . . mg. 0.836 0.217 04351 1.365 VitaminBg . . . . . . . . mg. 0.20 0.05 0.08 0.32 Folacin .. . « vv « =v 5 » meg 7 2 3 11 VitaminByp . . . . . . . . meg 0.21 0.05 0.09 0.34 oo RE. 27 7 11 44 Vispink: » ver xu es 1. 90 23 38 147 LIPIDS: Fatty acids: Saturated, total. . . . . 8g 3.04 0.79 1.28 4.96 4:0. 2 4s ow 5 5 ow 4 £ 6:0. . .. .... £ 80:2: 5.6 2 0 = « £ WO. : vn 2 3 & 3 £ 120. . Lv vv ws 8 0.04 0.01 0.01 0.06 140... . g 0.08 0.02 0.03 0.13 WB. . vows vows 8 2.10 0.54 0.88 3.42 180... LLL 8 0.72 0.19 0.30 1.18 Monounsaturated, total £ 4.02 1.04 1.69 6.56 161. 8 0.55 0.14 0.23 0.90 8. g 3.38 0.87 1.41 5.47 200... & 0.06 0.01 0.02 0.09 2. ven g Polyunsaturated, total . . . g 2.62 0.68 1.10 4.28 18:2... 8 2.15 0.56 0.90 3.51 3... & 0.10 0.03 0.04 0.16 BA. sa g 04... 0... & 0.17 0.05 0.07 0.28 5. ....... £ 0.02 0.00 0.01 0.03 aE £ 0.04 0.01 0.02 0.06 2B news ff ews 0.07 0.02 0.03 0.11 Cholesterol. . . . . . . | mg. . 85 22 36 139 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan... . gL 5m 0.296 0.077 0.124 0.483 Whaeorte vv «ww «woes £ 1.069 0.278 0.449 1.746 SOIGUCIOR + = wo 2 wt ns £ 1.336 0.347 0.561 2,182 Leucine... «wu vw 2 1.899 0.494 0.798 3.101 LYSRE oi von am ws & 2.150 0.559 0.903 3.511 MetAONIE + ow tis wows £ 0.700 0.182 0.294 1.143 CYA ov ¢ + wv 3 0 1 4 £ 0.324 0.084 0.136 0.529 Phenylalanine owe ow A £ 1.004 0.261 0.422 1.640 Tyrosine... J 0.854 0.222 0.359 1.395 ne £ 1.255 0.326 0.527 2.049 il & 1.526 0.397 0.641 2.492 MALE ws vb vx £ 0.786 0.204 0.330 1.284 Apne rrr aia 2 1.381 0.359 0.580 2.255 Aparizntilie « « 5 3 5% 2 2.255 0.586 0.947 3.682 Bullets sw ow 2 3.790 0.985 1.592 6.189 ios we mm pe 2 1.243 0.323 0.522 2.030 TRUDE «mw 4 www & 1.041 0.271 0.437 1.700 ne # 0.871 0.226 0.366 1.422 AH-8-5 (1978) NDB No. 05056 CHICKEN, BROILERS OR FRYERS, BREAST, MEAT AND SKIN, raw Page 83 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 207% Mean Standard Nyders f 1 1b r-t-c 1/2 breast chicken = 87 g = 145 g' A B Cc D E F G PROXIMATE: Water. « + « wc x wv um g 69.46 0.278 29 60.43 100.71 252.06 kcal 172 150 250 626 Food energy - - «= = + © © kJ 722 628 1,046 2,619 Protein (NX 6.25). . . . . g 20.85 0.148 29 18.14 30.24 75.67 Total lipid (fat) . . . . . . . g . . 9.25 0.243 29 8.05 13.41 33.56 Carbohydrate, total . . . . . 8B «ov 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g& . . 0.00 0.00 0.00 0.00 Ash. . . £ iw 1.01 0.058 29 0.88 1.46 3.65 MINERALS: Calcium ; 5 5 0 3 5 ww 5 a = a 11 0.498 24 9 16 40 Ol uo we sn wus n mg. . 0.74 0.031 24 0.64 1.07 2.69 Magnesium mg. 25 0.364 24 22 36 90 Phosphorus. . . . . . . . mg. . . 174 3.842 24 151 252 631 Potassium . . . . . . . . . mg. . . 223 S12 22 192 3 1 Sodium . . . . LLL. mg. . . . ZINC : i vow ism EEE mg. . 0.80 0.017 24 0.69 1.16 2.89 Copper. : 5 wi & % © ¥ 8 & 4 mg... 0.039 0.001 24 0.034 0.057 0.142 Manganese . . . . . . : « mg. oo 0.018 0.000 24 0.016 0.026 0.065 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 1.0 0.9 1.5 3.6 Thiamin. . . . . . . . . . mg. . . 0.063 0.004 16 0.055 0.091 0.229 Riboflavin . . . . . . . . . mg. . 0.085 0.004 16 0.074 0.123 0.308 NaCI + 3m 53 wm BE mg. . . 9.908 0.427 16 8.620 14.367 35.956 Pantothenic acid. . . . . . . mg. . . 0.804 1 0.699 1.166 2.918 VitaminBg . . . . . . . . mg. . . 0.53 0.019 11 0.46 0.77 1.92 Folacin! . ww: ov 5 wv « wo = « mcg 4 0.800 4 4 6 15 VitaminByp . . . . . . . meg 0.34 0.30 0.50 1.24 Vitamin A =~ . . . . . . . Re 24 21 35 i ', 83 12 121 302 LIPIDS: Fatty acids: Saturated, total . . . . . . g . . 2.66 2.32 3.86 9.66 40. . . . . .. .. 8g 6:0. « « = 2 2 2 5» £ B00: ; vw 4 5 ox» £ 1000, « = & v « wv » £ 120... . LL. g 0.01 0.01 0.01 0.03 14:0... .. g 0.08 0.07 0.11 0.28 16:0. . . . . . . .. 8 1.95 1.69 2.82 7.07 180. . . . .. . .. £ 0.54 0.47 0.78 1.95 Monounsaturated, total. . . g 3.82 3.33 5.54 13.87 61. ........ 8 0.50 0.44 0.73 1.82 IBY: 2 520 500 vw £ 3.17 2.76 4.60 11.50 0 Ce g 0.10 0.09 0.14 0.36 ew ov oonov oom on oo g2 Polyunsaturated, total . . . g 1.96 1.70 2.83 7.09 182... Lo... 8 1.74 1.81 2.52 6.30 Lk Pp REE WF g 0.08 0.07 0.12 0.30 1848: «uv 2 5 wv » = 8 24... 0.0... £ 0.05 0.04 0.07 0.17 2005. Lo... g 0.01 0.00 0.01 0.02 B25. wovnonms en EB 0.01 0.01 0.01 0.03 206% nov zw 5 2 Wo g ws 0.02 0.01 0.02 0.06 Cholesterol. . . . . . . . mg. . . 64 55 92 231 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan... . . . . sw 0.237 0.206 0.344 0.860 Threonine om os 4 WERE w 8 0.869 0.756 1.260 3.154 Isoleucine . . . . . . . . . £ 1.063 0.925 1.541 3.858 ig cm owns mE EE g 1.534 1.335 2.294 8.307 YSINE uo ou x nop ow oe 8g 1.725 1.501 . . Methionine . . . . . . . . 8g 0.563 0.490 0.816 2.043 Cystine . . . . . . . . .. £ 0.274 0.238 0.397 0.994 Phenylalanine ew mono on lB g 0.816 0.710 1.183 2.961 Tyeasive now lov REAR : 0.684 0.595 §232 2.352 aline . . . . ou 1.020 0.887 1.479 . 2 Arginine RR g 1.289 1,121 1.869 4.678 Histidine be x ow mom sw ow sw £ 0.625 0.544 0.906 2.268 ASAI « PIII 8 1.187 1.033 1.72) 4.308 Aiparticadd Co 8 1.859 1.617 2.696 6.746 Sian y wom wen nb g 3.076 2.676 4.460 11.163 rin £ 1.228 1.068 1.781 4.456 POUAR i 4s mfg WEE z 0.954 0.830 1.383 3.462 Serine . uo: ow vos ow ow ow £ 0.729 0.634 1.057 2.646 1 With refuse = 181 g. AH-8-5 (1978) NDB No. 05057 CHICKEN, BROILERS OR FRYERS, BREAST, MEAT AND SKIN, cooked, fried, batter dipped Page 84 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 12% umber of Mean Snded Namo 1 1b r-t-c 1/2 breast chicken = 84 g = 140 g! A B C D E F G PROXIMATE: Water . . 7 51.64 43.38 72.30 206.16 kal 260 218 364 1,037 Food energy - - + - - - . kJ 1,087 913 1,522 4,341 Protein (NX 6.25) . . . . g . .. 24.84 20.87 34.78 99.17 Total lipid (fat) . . . . . . . g .. 13.20 11.08 18.47 52.67 Carbohydrate, total . . . . . FEE 8.99 7.55 12.58 35.88 Fiber . . . . . . . . . .. g . .. 0.04 0.03 0.05 0.14 Ash... g . 1.33 1.12 1.86 5.30 MINERALS: Calcium . . . . . mg. . 20 17 28 79 Iron... . . . . ... . mg. . . 1.25 1,05 1.75 4.99 Magnesium | mg. . 24 20 34 96 Phosphorus . . . . . . . . mg. . . 185 155 258 7317 Potassium . . . . . . . | mgs: 201 169 282 804 Sodium . . . . mg... 275 231 385 1,098 Zine o.oo. mg. . . 0.95 0.80 1:33 3.78 Copper . . . . . . .... mg. . . 0.060 0.050 0.084 0.240 Manganese . . . . . . . . . mg. . . 0.054 0.045 0.076 0.216 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. . . 0.115 0.097 0.161 0.459 Riboflavin . . . . . . . . . mg... 0.146 0.123 0.204 0.583 Niacin. . . . . . . . .. mg... 10.523 8.839 14.732 42.008 Pantothenic acid. . . . . . . mg. . « 0.823 0.691 1.152 3.285 Vitamin Bg . . . . . . .. mg... 0.43 0.36 0.60 1.70 Folacin . . « + 4 w + + » + meg . . 6 5 8 24 ViaminByp. . . . . . .. mcg. . 0.30 0.25 0.41 1.18 VIR A = 6 + 5 & 5 5 0: (RE. 20 17 28 80 w. . . 67 56 94 267 LIPIDS: Fatty acids: Saturated, total. . . . . . g 3.52 2.96 4.93 14.06 4:0... ...... g 6:0. . ... .... £ BIO: 5 £2 Bon fw ow g 10:0, oon 2 ow & 5 g 120 woo 2 3 % 23 g 0.01 0.01 0.01 0.03 M0. cn hv ew g 0.08 0.07 0.11 0.32 160. «vv vu 8 2.35 dw97 3.29 9.37 180. ........ 8 1.04 0.87 1.45 4.13 Monounsaturated, total . g 5.46 4.58 7.64 21.78 WY, sos: 04055 g 0.37 0.31 0.52 1.49 AEE EEE EEE g 4.97 4.18 6.96 19.84 2000. . wos eww 8g 0.07 0.06 0.10 0.30 28... somes £ Polyunsaturated, total 8 3.08 2.59 4.31 12.30 18:2, g 2.78 2,33 3.89 11.08 | I g 0.15 0.13 0.21 0.60 188. , vos 2 50 3 3 8 20:4. ........ g 0.06 0.05 0.08 0.23 20:5... LL. LL. £ 0.01 0.01 0.01 0.02 25... LLL. g 0.01 0.01 0.02 0.04 2:6... LLL g =o 0.02 0.02 0.03 0.08 Cholesterol. . . . . . . . mg. . 85 712 119 341 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . .. & 0.285 0.239 0.399 1.138 Threonine Jove wows moms z 1.022 0.858 1.431 4.080 lsoleucine , . . . ..... 8 1.252 1.052 1.753 4.998 Leucine . . . . . ..... & 1.830 1.5837 2.562 7.305 Lysine . . . ....... 8 1.970 1.655 2.758 7.864 Methionine . . . . .. .. g 0.657 0.552 0.920 2.623 Cystine . . . ....... 8 0.339 0.285 0.475 1.353 Bhenylalasine: . wu «+ we £ 0.991 0.832 1.387 3.956 iviiidie RR 8 0.812 0.682 1.137 3.242 Valine “oo v3 wiv sss £ 1.216 1.021 1.702 4.854 Agrive #6 48 WEE E ame 1.515 1.273 2.121 6.048 istidine. . , . . ..... nw 0.730 0.613 1.022 2.914 AlRDIE ow vo wns sw £ 1.391 1.168 1.947 5.553 Sshaiiieanid ww aw £ 2.158 1.813 3.021 8.615 Chataviidit « «wo « £ 3.942 3.311 5.519 15.736 FIER: 3.0 vow vw 8 1.467 1.232 2.054 5.856 El 2 1.255 1.054 1.757 5.010 TNE + 4 68% 8 50» 2 0.908 0.763 1.271 3.625 ! With refuse = 160 g; 55% meat, 10% skin, and 23% coating. AH-8-5 (1978) NDB No. 05058 CHICKEN, BROILERS OR FRYERS, BREAST, MEAT AND SKIN, cooked, fried, flour coated Page 85 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 17% Mean Standard Nien t 1 1b r-t-c 1/2 breast chicken = 59 g = 98 g! A B c D E F G PROXIMATE: Water ~ «as ss 2 56.59 33.39 55.46 213.05 ant 222 131 218 837 Food energy = - «= = + + « - ko. 930 549 912 3,502 Protein (NX 6.25) . . . . g 31.84 18.78 31.20 119.87 Total lipid (fat) . . . . . . . 8... 8.87 5.23 8.69 33.40 Carbohydrate, total . . . . . £8 . . 1.64 0.97 1.61 6.19 PHBE s » « « 4 wi 5 4 wi & & £28 0.01 0.00 0.01 0.02 Ash 2 ren 1.06 0.63 1.04 3.99 MINERALS: Calcium = + 5 wv 5 wo 5% = mg... 16 9 16 60 Fr mg. . . 1.19 0.70 1.17 4.49 Magnesium . . . . . . .. mg... 30 17 29 112 Phosphorus. . . . . . . . mg. . 233 137 228 875 Potassium . . . . . . . . . mg. . . 259 153 253 974 Sodium . . . . . . . . .. mg 76 45 75 287 Zw 4 3 56.0% 5 5 & 5 8 @ mg. . . 1.10 0.65 1.07 4.12 Copper & » 4 vs 3» & 4 mg. . . 0.057 0.034 0.056 0.215 Manganese . . . . . . . . . mg. . . 0.026 0.015 0.025 0.098 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. . . 0.082 0.048 0.080 0.309 Riboflavin . . . . . . . . . mg. . . 0.131 0.077 0.128 0.493 NRO + 555 #3 # mg... 13.742 8.108 13.467 51.739 Pantothenic acid. . . . . . . mg. . . 1.001 0.591 0.981 3.769 VitaminBg . . . . . . . . mg... 0.58 0.34 0.57 2.18 Folacin . . . . . . . . .. meg. . 4 2 4 15 VitaminByp . . . . . . . meg. . 0.34 0.20 0.34 1.30 Viemin A RE. 15 9 15 56 IU. 50 29 49 186 LIPIDS: Fatty acids: Saturated, total . . . . . . g . . 2.45 1.44 2.40 9.22 40... . . .... £ 60. . .. ..... £ 80. . : + 4 + 5 @ 5 g 10:0 = 5 wi # 3 5 & £ 120. . . . ow 8 0.01 0.01 0.01 0.03 140. . ....... 8 0.07 0.04 0.07 0.25 160. . ....... 8 1,73 1.02 1.70 6.52 180. . ....... g 0.58 0.34 0.57 2.19 Monounsaturated, total . . . g 3.50 2.06 3.43 13.17 Wilo o co 2 w 5 5 ns g 0.38 0.22 0.37 1.43 180s ¢ 5 6 vm g 3.00 1.77 2.94 11.29 2 wm bw rw wn & 0.08 0.05 0.08 0.29 Mv von 0 on oma os £ Polyunsaturated, total . . . g 1.96 1.16 1.92 7.39 18:2. 8 1.69 1.00 1.66 6.38 1 Ce 2 0.08 0.05 0.08 0.31 EE 8g 204. . LL... 8 0.07 0.04 0.07 0.26 i EE £ 0.01 0.00 0.01 0.03 DB vw nwnr mr g 0.01 0.01 0.01 0.05 Bh. + vw vnwv g£ 0.03 0.02 0.03 0.10 Cholesterol . . . . . . . . mg. . . 89 53 88 336 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . owe 0.364 0.215 0.357 1.370 Pooh ccm nbn 2 & 1.327 0.783 1.300 4.996 tsoleucine EEE EEE BY £ 1.632 0.963 1.599 6.144 Leucine . . . . . ..... 8 2.353 1.388 2.306 8.859 Lysine . . ........ 8 2.634 1.554 2.581 9.917 Methiopinig 5 mgs 2 = * = 2 0.862 0.509 0.845 3.245 Cystine + 4 ww vw vs» £ 0.418 0.247 0.410 1.574 Phenylalanite wo » ov a £ 1.253 0.739 1.228 4.718 Tyrosine, . « wv » on 4 8 7 £ 1.049 0.619 1.028 3.949 Valine: ;iuwe3weae ’ 1.562 0.922 1.531 5.881 Marine SEL ERE LEE g 1.954 1.153 1.915 7.357 Asi Dg,» wf x2 www £ 0.959 0.566 0.940 3,611 NEAL pT erm en & 1.792 1.057 1.756 6.747 pp) Ce : 2.828 1.669 2.771 10.647 nema . 4.763 2.810 4.668 17.933 pa Cs 3 1.811 1.068 1.775 6.818 Seine «LIT 2 1.446 0.853 1.417 5.444 Besa gden® 1.114 0.657 1.092 4.194 ! With refuse = 118 g. AH-8-5 (1978) NDB No. 05059 CHICKEN, BROILERS OR FRYERS, BREAST, MEAT AND SKIN, cooked, roasted Page 86 I © . Amount in edible portion of Amount in edible portion of } } Amount in 100 grams, edible portion Eorimon measures of food 1 pound of food as purchased Nutrients and units Approximate measure and weight Refuse: Bone 19% use: Mean Staridard Nusbet of 11b r-t-c 1/2 breast chicken = 58 g = 98 g! A B C D E F G PROXIMATE: Water. . . . . . £. 62.44 0.300 16 36.22 61.19 229.41 kcal . . 197 115 193 725 Food energy = = - - - - . ko. 826 479 810 3,035 Protein (NX 6.25) . . . . g ... 29.80 0.355 16 17.28 29.20 109.48 Total lipid (fat) . . . . . . . g 7.78 0.300 16 4.51 7.63 28.59 Carbohydrate, total . . . . . EEE 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. Z2 +. 0.00 0.00 0.00 0.00 Ash... g . 0.99 0.034 16 0.58 0.97 3.65 MINERALS: Qloum . : 5 4 4 wy. mg. . 14 0.802 17 8 14 53 ron... o.oo... mg. . . 1.07 0.065 17 0.62 1.04 3.91 Magnesium. . . . . . . . mg. . . 27 0.540 17 16 27 100 Phosphorus. . . . . . |. mg. . . 214 6.940 17 124 210 788 Potassium . . . . . . | mg. . 245 7.020 17 142 240 900 Sodium . . . . . mg... 71 3.327 17 41 69 260 4 IE mg... 1.02 0.026 17 0.59 1.00 3.74 COPPRY «i 4 5 % # § wo mg. . . 0.050 0.002 17 0.029 0.049 0.184 Manganese . . . . . . . . . mg. . . 0.018 0.001 16 0.010 0.018 0.066 VITAMINS: Ascorbicacid. . . . . . . . Wg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . mg... 0.066 0.005 9 n.038 0.065 0.242 Riboflavin . . . . . . . . | mg. . . 0.119 0.007 9 0.069 0.117 0.437 Nagin « . usm v5 v6 a mg... 12.710 0.574 9 7.372 12.456 46.697 Pantothenic acid. . . . . . . mg. . . 0.936 0.543 0.917 3.439 VitaminBg . . . . . . . . mg... 0.56 0.018 1 0.32 0.54 2.04 Folacin . . . . . . . . . . meg. . 4 2 3 13 VitaminByp . . . . . . . . meg. . 0.32 0.19 0.32 1.19 - RE. . . 27 16 26 99 siiiadialihoballiboly w. 93 54 91 342 LIPIDS: Fatty acids: Saturated, total. . . . . . g . . 2.19 1.27 2.15 8.05 40: 5 wv 5m ¥ 8 a g «+» 6:0. « % 23 5 45 ® £ 80. . .. . .... 8 10:0. . . .. .... 2 vu 120... ...... g . .. 0.01 0.01 0.01 0.03 140. ........ g& 0.06 0.04 0.06 0.24 1:0, u «vs wa 4s g£ . .. 1.61 0.93 1.57 5.90 180... & . 0.45 0.26 0.44 1.65 Monounsaturated, total. . . g . . . 3.03 1.76 2.97 11.14 161... ...... & 0.40 0.23 0.39 1.48 81... & 2.51 1.45 2.46 9.21 20:0... LLL 8... 0.08 0.05 0.08 0.30 22:0, 5 5 ni vk wo. a + J Polyunsaturated, total . . . g . . . 1.66 0.96 1.63 6.10 182... £ 1.41 0.82 1.39 5.20 83... gE... 0.06 0.04 0.06 0.23 184. 0... g2 ww « 204. ........ gE -. 0.07 0.04 0.06 0.24 WS vv nge nm £ «ow 0.01 0.00 0.01 0.03 25... z ... 0.01 0.01 0.01 0.05 Bu6. «wn ws zg... 0.03 0.01 0.02 0.09 Cholesterol. . y . . . . . mg. . 84 49 83 310 Phytosterols . . . . . . . . mg. . AMINO ACIDS: TURN «2 sn vs ws AE 0.340 0.197 0.333 1.249 ian Lowe 1.244 0.722 1.219 4.570 soleucine g ... 1.525 0.885 1.495 5.603 LOuting . oo vv w usw 2 ve 2.198 1.275 2.154 8.075 Lysine . .o.wows uw g » 2.473 1.434 2.424 9.086 MAIER wo «wn 4 go. 0.807 0.468 0.791 2.965 CYSne 2 5% 5% 5 4 4 ho iis 0.390 0.226 0.382 1.433 Phenylalanine 55 @ 15 nin Yeu 1.169 0.678 1.146 4.295 Tiasite «won w usw £ 0.980 0.568 0.960 3.601 ne $v 1.461 0.847 1.432 5.368 iin go: 1.837 1.065 1.800 6.749 Aahine TTT 3 Co 0.897 0.520 0.879 3.296 Aspartic acid Co 7 Co 1.688 0.979 1.654 6.202 Ghumic wd. T Co 2.657 1.541 2.604 9.762 Glycine . . c . oo 4.404 2.554 4.316 16.180 Pliner c 1.720 0.998 1.686 6.319 Sine TT 5 : 1.347 0.781 1.320 4.949 Co fii 1.040 0.603 1.019 3.821 AH-8-5 (1978) NDB No. 05060 CHICKEN, BROILERS OR FRYERS, BREAST, MEAT AND SKIN, cooked, stewed Page 87 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 18% Miah Saran Numer of 1 1b r-t-c 1/2 breast chicken = 66 g = 110 g¢* A B Cc D E F G PROXIMATE: Water. . . . . oe... £. 66.21 0.406 16 43.70 72.83 246.31 keal 184 121 202 684 Food energy = «= + + + «© ~ KS... 769 508 846 2,862 Protein (NX 6.25). . . . . g . .. 27.39 0.277 16 18.08 30:13 101.89 Total lipid (fat) . . . . . . . FEE 7.42 0.222 16 4.90 8.16 27.59 Carbohydrate, total . . . . . gi 0.00 0.00 0.00 0.00 FIDBF . » o + + ow os we g 0.00 0.00 0.00 0.00 Ash oo g . 0.84 0.036 16 0.56 0.93 3.132 MINERALS: Calcium « « « wc = wm» » mg. . . 13 0.497 16 8 14 47 ron . . ove mg. . . 0.92 0.056 16 0.61 1.01 3.41 Magnesium . . . . . . . . mg. . . 22 0.445 16 15 24 82 Phosphorus . . . . . . . . mg. . . 156 3.554 16 103 172 580 Potassium . . . . . . . . . mg. . . 178 7.772 16 117 195 660 Sodium . . . . . . . . .. mg 62 2.645 16 41 68 229 Zinc o.oo. mg. . . 0.97 0.018 16 0.64 1.06 3.59 Copper . . . o.oo... mg. . . 0.044 0.002 16 0.029 0.048 0.164 Manganese . . . . . . . . . mg. . . 0.018 0.001 16 0.012 0.020 0.067 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. . . 0.041 0.005 8 0.027 0.045 0.153 Riboflavin . . + + + + + « mg. . . 0.115 0.003 8 0.076 0.127 0.428 Niacin. . + «oe ee mg. . . 7.807 0.308 8 5.153 8.588 29.042 Pantothenic acid. . . . . . . mg. . . 0.547 0.361 0.602 2.035 VitaminBg . . . . . . . . mg. . . 0.29 0.19 0.32 1.09 Folacin . . . . . . . . .. mcg . 3 2 3 12 VitaminByp . . . Lo. . Lo. meg . . 0.21 0.14 0.23 0.79 _ RE. 24 16 26 88 Vitamin A . . . . . . . . . ww. 82 54 90 305 LIPIDS: Fatty acids: Saturated, total . . . . . . & ime 2.08 1.37 2.29 7.75 80: os woe 3 ow ou 8 6:0. « vs ow osow om 8g B10 i v 5 0 5 xm ow 8g 1000... . . .. .. 8g 120... . oo... 8 0.01 0.01 0.01 0.03 WO. . i nv 5 5 3 8 0.06 0.04 0.07 0.23 1600. : + wes ww 3 8 1.54 1.01 1.69 5.71 180... ...... g 0.42 0.28 0.47 1.58 Monounsaturated, total. . . g 2.90 1.91 3.19 10.78 106. . «wv unr g 0.39 0.26 0.43 1.44 181... g 2.39 1.58 2.63 8.90 0:0. 55 won Ee g 0.08 0.05 0.09 0.29 22Ve co nowoh om ks g Polyunsaturated, total . . . g 1.58 1.04 1.74 5.88 182. ........ 8 1.35 0.89 1.49 5.03 183... LL... 8 0.06 0.04 0.06 0.22 8d. g YA, usm nk 8 0.06 0.04 0.07 0.23 20:5. 0... LL. g 0.01 0.00 0.01 0.03 2285... 8 0.01 0.01 0.01 0.05 26... Lo... 8 0.02 0.02 0.03 0.09 Cholesterol. . . . . . . . mg. . . 75 50 83 280 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . 8... 0.312 0.206 0.343 1.161 Threonine . . . . . . . . . & - mi 1.143 0.754 1.257 4.252 Isoleucine . . . . . . . . 8 1.401 0.925 1.541 5,212 Leucine . . . . . . . . . . 8 2.019 1.333 2.221 7.511 Lysine . . . ....... £ 2.272 1.500 2.499 8.452 Methionine . . . . . . . . 8 0.741 0.489 0.815 2.757 Cystine . . . . . . .... 8 0.359 0.237 0.395 1.335 Phenylalanine. . . . . . . 8 1.074 0.709 1.181 3.995 Tyrosine. . . . Lo... 8 0.900 0.594 0.990 3.348 Valine EEE 8 1.342 0.886 1.476 4.992 Arginine + mon a mw ow le #¥ & 1.689 1.115 1.858 6.283 Histidine, . . 2 4 2 8% g 0.824 0.544 0.906 3.065 Alanine . . . Lo... ee & 1.552 1.024 1.707 5.773 Aspartic acid BEE sme 8 2.441 1.611 2.685 9.081 Glutamic acid. . . . . . . . & 4.046 2.670 4.451 15.051 Glycine . . . . . . .... 8 1.586 1.047 1.745 5.900 Proline +o «uw 0 sw» £ 1.240 0.818 1.364 4.613 Serine... . . . o.oo. & 0.956 0.631 1.052 3.556 1 With refuse = 135 g. AH-8-5 (1978) NDB No. 05061 CHICKEN, BROILERS OR FRYERS, BREAST, MEAT ONLY, raw Page 88 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 20%, skin 9%, Mean Sandi goons 1 1b r-t-c 1/2 breast separable fat 6% chicken = 71 g = 118 g! A B E F G PROXIMATE: Water . . . . 7 74.76 0.228 31 53.08 88.22 220.39 kcal 110 78 129 324 Food energy - - - - - - kJ 459 326 542 1,354 Protein (NX 6.25) . . . . g . 23.09 0.194 32 16.39 27.24 68.06 Total lipid (fat) . . . . . . . g 1.24 0.086 40 0.88 1.46 3.65 Carbohydrate, total . . . . . £ 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . z 0.00 0.00 0.00 0.00 Ash... g 1.02 0.025 28 0.73 1.21 3.02 MINERALS: Calcium . . . . . . . mg. 11 0.576 27 8 13 33 ron... mg. 0.72 0.039 25 0,51 0.84 2.11 Magnesium... . . | mg. 28 0.390 26 20 33 83 Phosphorus . . . . . . . . mg. 196 4.036 27 139 231 578 Potassium . . . . . . . . . mg. 255 5.796 27 181 301 151 Sodium . . . . . . . . .. mg. 65 1.905 27 46 76 191 Zine ..... mg. 0.80 0.017 25 0.57 0.95 2.37 Copper . . . . . . . . .. mg. 0.041 0.002 25 0.029 0.048 0.121 Manganese . . . . . . . . . mg. 0.018 0.001 24 0.013 0.021 0.053 VITAMINS: Ascorbicacid. . . . . . | | mg. 1.2 0.028 31 0.9 1.5 3.6 Thiamin. . . . . . . . .. mg. 0.070 0.005 17 0.050 0.083 0.206 Riboflavin . . . . . . . . . mg. 0.092 0.006 17 0.065 0.109 0.271 Niacin. . . . . . . . .. mg. 11.194 0.511 17 7.948 13.209 33.000 Pantothenic acid. . . . . . . mg. 0.819 0.019 2 0.581 0.966 2.414 Vitamin Bg . . . . . . . . mg . 0.55 0.136 2 0.39 0.64 1.61 Folacin . . . . . . . . .. mcg 4 3 5 13 VitaminByp . . LL... meg 0.38 0.033 2 0.27 0.45 1:13 vitamin A... LL. RE. 5 4 ? 1s “lu 21 15 24 61 LIPIDS: Fatty acids: Saturated, total . . . . . . g 0.33 0.23 0.39 0.97 BO: 2 & vor momo ow £ 605 3 vw 3% 5 Es a £ BO. «ov v5 3 5: 5 £ 100... g 120... ...... g 0.00 0.002 8 0.00 0.00 0.01 140... g 0.01 0.001 27 0.01 0.01 0.03 60: 5 ai i 2 mov 2 g 0.21 0.019 27 0:15 0.25 0.62 80, 5 5 4s 5.6 5 » £ 0.10 0.010 27 0.07 0.12 0.29 Monounsaturated, total. . . g 0.30 0.21 0.35 0.87 16:0. . vo 5 5 moun £ 0.03 0.003 27 0.02 0.03 0.09 181. 0... LL. g 0.25 0.023 27 0.18 0.30 0.75 20:0. LLL LLL. 8 0.00 0.002 4 0.00 0.00 0.01 27 + HP £ Polyunsaturated, total g 0.28 0.20 0.33 0.82 182: + 5 5533 ¢ + 8 0.17 0.015 27 0.12 0.20 0.49 183 ev wy 3 mow» 8 0.01 0.001 15 0.00 0.01 0.02 184. «uv 5 5» 3 8g yo 8g 0.04 0.004 26 0.03 0.05 0.13 2:5. LL aa £ 0.00 0.000 13 0.00 0.00 0.01 225... LLL & 0.01 0.002 13 0.01 0.01 0.03 26. ........ g& 0.02 0.004 12 0.01 0.02 0.05 Cholesterol. . . . . . . | mg. 58 1.762 8 41 68 170 Phytosterols .. . . « . + ww mg. AMINO ACIDS: Tryptophan . . . . . . .. 8 0.270 0.192 0.319 0.796 Threonine . . . . . . . 8 0.975 0.692 1.151 2.874 Isoleucine . . . . . .. .. £ 1.219 0.865 1.438 3.594 Leucine . . . . . . 8g 1.732 1.230 2.044 5.106 Lysine . ow 5 m5: ® £ 1.962 1.393 2.315 5.784 Methionine. . . . . . . . 8 0.639 0.454 0.754 1.884 Cystine . . . . . . .... £ 0.296 0.210 0.349 0.873 Phenylalanine... . . . . 8g 0.916 0.650 1.081 2.700 TYroSing . ow i & w © + 4 g 0.779 0.553 0.919 2.296 Valine . . . ....... £ 1.145 0.813 1.351 3,375 Arginine bow me BE % EEE g 1.393 0.989 1.644 4.107 Histidine. . . . . . . . . | & 0717 0.509 0.846 2.114 Alanine . . LL & 1.260 0.895 1.487 3.714 Asparticacid . . . . & 2.058 1.461 2.428 6.067 Glutamic acid. . . . . . . . £ 3.458 2.455 4.080 10.194 Glycine CER MERWE £ 1.134 0.805 1.338 3.343 Proline . . . . ...... £ 0.949 0.674 1.120 2.798 Serine . . . . . . . . .. 8 0.794 0.564 0.937 2.341 ' With refuse = 181 g. AH-8-5 (1978) NDB No. 05062 CHICKEN, BROILERS OR FRYERS, BREAST, MEAT ONLY, cooked, fried Page 89 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: i Moan Standard Number of TE Ty 172 breast Bone 17%, skin 10% chicken = 52 g = 86 g! A B C D E F G PROXIMATE: Wer LL . 60.21 31.31 51.78 199.36 keal 187 97 161 620 Food energy = = + + + + + - 783 407 674 2,593 Protein (NX 6.25) . . . . g . 33.44 17.39 28.76 110.71 Total lipid (fat) . . . . . . . g 4.71 2.45 4.05 15.58 Carbohydrate, total . . . . . g 0.51 0.27 0.44 1.69 Fiber. . . . . . . . ... g 0.00 0.00 0.00 0.01 Ash «oo g 1.14 0.59 0.98 3.77 MINERALS: Calcium . . . . . . . . mg. 16 8 14 53 ron... o.oo. mg . 1.14 0.59 0.98 3.76 Magnesium | mg. 31 16 27 104 Phosphorus. . . . . . . . mg. 246 128 212 815 Potassium . . . . . . . . . mg. 276 143 237 914 Sodium. . «wow oss ow ow ow mg. 79 41 68 262 Zinc o.oo... mg. 1.08 0.56 0.93 3.57 Copper . . . . . o.oo... mg. 0.054 0.028 0.046 0.179 Manganese . . . . . . . . . mg. 0.021 0.011 0.018 0.070 VITAMINS: Ascorbicacid. . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin, « 5 « + 5 = 4 3 mg. 0.079 0.041 0.068 0.262 Riboflavin. . . 4» +» » & 2 mg. 0.125 0.065 0.108 0.414 Niacin © ou wouwesns mg. 14.782 7.687 12.713 48.943 Pantothenic acid. . . . . . . mg. 1.040 0.541 0.894 3.443 VitaminBg . . . . . . . . mg. 0.64 0.33 0.55 2.13 Folacin . . . . . . . . .. meg 4 2 4 14 VitaminByp . . . . . . . mcg 0.37 0.19 0.31 1.21 Vitamin A... oo... Riz, ? 4 6 23 1. 23 12 20 75 LIPIDS: Fatty acids: Saturated, total. . . . . . g 1.29 0.67 1.11 4.27 40. . : vw 45 % 5 & 8 6:0. + + 5s ws 5 1 @ £ BO. . «vw vs wow g 10:0. . . . ..... g 120... . ..... 8 0.01 0.00 0.01 0.02 140... ...... g 0.03 0.02 0.03 0.11 Wl: ss 0,0 F 0 4 1 g 0.85 0.44 0.73 2.82 BO oc mw smb b g 0.37 0.19 0.32 1.22 Monounsaturated, total . . . g 1.72 0.89 1.48 5.68 16:1... ... £ 0.15 0.08 0.13 0.48 180. «+ 4 oe sown £ 1:52 0.79 1.31 5.04 2007. 2 bem ok owns g 0.03 0.01 0.02 0.08 20 5: sos oma oR % Polyunsaturated, total . . . g 1.07 0.56 0.92 3.54 Lr 8 0.86 0.45 0.74 2.85 183... LL. 8 0.05 0.02 0.04 0.15 18:4. . . . . . . .. g 204... LL. LL. g 0.07 0.03 0.06 0.22 205. vs 5 5 5 bow i g 0.01 0.00 0.01 0.02 225: 5 5 v5 5 vw g 0.02 0.01 0.01 0.05 26. ........ g 0.03 0.01 0.02 0.08 Cholesterol. . . . . . . . mg. 91 47 78 301 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan Cee eee 8 0.390 0.203 0.335 1.291 Threonine SMR R OW RRB g 1.412 0.734 1.214 4.675 Isoleucine ... . . «wo. sows Z 1.765 0.918 1.518 5.844 Leucine ; oi + 4 wos 5 ows 8 2.509 1.305 2.158 8.307 Lysine . ovo wom now 8g 2.836 1.475 2.439 9.390 Methionine. . . . . . . . g 0.925 0.481 0.796 3.063 Cystine . . . ....... g 0.428 0.223 0.368 1.417 Phenylalanine . . . . . . . g 1.328 0.691 1.142 4,397 Tyrosine. . . . . . . .. 8 1.128 0.587 0.970 3.735 Valine wwe wm ewe g 1.659 0.863 1.427 5.493 Arginine Cee eee g 2.015 1.048 1.733 6.672 Histidine. . . . ... ... 8 1.037 0.539 0.892 3.434 Alanine Ce g 1.823 0.948 1.568 6.036 Aspartic acid Gv BE EB on 8 2.976 1.548 2.559 9.854 Glutamic acid NBR WERE g 5.024 2.612 4.321 16.634 NN, 8 1.641 0.853 1.411 5.433 Proline Caw ov ow ow ow 8 1.381 0.718 1.188 4.572 Serine . . ov. ov sow 8 1.152 0.599 0.991 3.814 ! With refuse = 118 g. AH-8-5 (1978) NDB No. 05063 CHICKEN, BROILERS OR FRYERS, BREAST, MEAT ONLY, cooked, roasted Page 90 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 19%, skin 9% Mea Sm Miao 11b r-t-c 1/2 breast chicken = 52 g = 86 g' A B Cc D E F G PROXIMATE: Water . . . . . . . g. 65.26 0.335 16 33.94 56.13 213.15 kcal 165 86 142 538 Foodenergy - - - - - - - - kJ 689 358 592 2,250 Protein (NX 6.25) . . . . g . 31.02 0.373 16 16.13 26.68 101.31 Total lipid (fat) . . . . . . . g 3.57 0.213 16 1.86 3.07 11.65 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g . 0.00 0.00 0.00 0.00 Ash... g 1.06 0.037 16 0.55 0.91 3.45 MINERALS: Calcium =. « ow v2 0 « «i mg. 15 0.796 16 8 13 48 MOR wo v2 nom 0% ow 0 3 5% mg. 1.04 0.061 16 0.54 0.89 3.39 Magnesium . . . . . . . . mg. 29 0.544 16 15 25 95 Phosphorus. . . . . . . . mg. 228 7.592 16 119 196 746 Potassium . . . . . . . . . mg. 256 7.674 16 133 220 836 Sodium . . . . . . . . .. mg 74 3.112 16 38 63 240 ZINC «ox sm EE BE Ee mg. 1.00 0.026 16 0.52 0.86 3.26 COPPRY sc = + wi» s & « & & mg. 0.049 0.002 16 0.025 0.042 0.160 Manganese . . . . . . . . . mg. 0.017 0.001 16 0.009 0.015 0.056 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. 0.070 0.006 8 0.036 0.060 0.229 Riboflavin . . . . . . . . . mg. 0.114 0.009 8 0.059 0.098 0,372 Nigehn ©. vu samaes os mg. 13.712 0.701 8 7.130 11,792 44.783 Pantothenic acid. . . . . . . mg. 0.965 0.502 0.830 3,152 VitaminBg . . . . . . . . mg. 0.60 0.31 0.51 1.95 Folacin . . . . . . . . .. mcg 4 2 3 12 VitaminByg . . LL... meg 0.34 0.18 0.29 1.11 _ RE. 6 3 5 21 Vitamin A . . . . . . LL ww. 21 11 18 69 LIPIDS: Fatty acids: Saturated, total . . . . . . g 1.01 0.52 0.87 3.29 B09, : : 553m #3 £ 6:0. . « os 3m ois £ BD. « vox wom wo g 10:0. . . .. .... g 1220... bh g 0.01 0.00 0.00 0.02 BO: «2 wo 25 5; » g 0.03 0.02 0.03 0.10 16:0: ¢ + » + 5 v 7 » g 0.69 0.36 0.60 2.26 Ll EE g 0.25 0.13 0.22 0.82 Monounsaturated, total g 1.24 0.64 1.07 4.05 16:1... .... g 0.15 0.08 0.13 0.48 8,1. ........ & 1.04 0.54 0.90 3.41 20:00. LL. LLL g 0.03 0.01 0.02 0.08 Vi 2 7 5 bs monn £ Polyunsaturated, total . . . g 0.77 0.40 0.66 2.52 18:2, 0... 8 0.59 0.31 0.51 1.93 BB oo vv vw eu g 0.03 0.02 0.02 0.09 184. 0 0... £ 2004... LLL. 2 0.06 0.03 0.05 0.20 20:5... LLL g 0.01 0.00 0.00 0.02 25... & 0.01 0.01 0.01 0.05 226. » zs wow somos g 0.02 0.01 0.02 0.08 Cholesterol. . . . . . . . mg. 85 44 73 276 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan EF eur oe mom x 8 0.362 0.188 0.311 1.182 Threonine Cee ee 8 1.310 0.681 1.127 4.278 Isoleucine . . . . . . . . . £ 1.638 0.852 1.409 5.350 Leucine wo 4 wow x wb w g 2.328 1.211 2.002 7.603 Lysine . uv « o 4s o 5 » 8 2.635 1.370 2.266 8.606 Methionine . . . . . . . . 8 0.859 0.447 0.739 2.805 Cystine . . ........ 8 0.397 0.206 0.341 1.297 Phenylalanine RN £ 1.231 0.640 1.059 4.020 Tyrosine... . .. ... 8 1.047 0.544 0.900 3.420 Valine Cee & 1.539 0.800 1.324 5.026 Arginine oR ow oe mE Rw EE g 1.871 0.973 1.609 6.111 Histidine Eom wow oon kB 8 0.963 0.501 0.828 3.145 Alanine . . . . LL 8 1.692 0.880 1.455 5.526 Aspartic acid Ce 8 2.764 1.437 2.377 9.027 Glutamic acid % EB ow ow on g 4.645 2.415 3.995 15.171 Glycine . . . . . ..... & 1.524 0.792 1.311 4.977 Proline EE EE g 1.275 0.663 1.097 4.164 Serine . wow vou ow vow ow 8 1.067 0.555 0.918 3.485 ! With refuse = 120 g. AH-8-5 (1978) NDB No. 05064 CHICKEN, BROILERS OR FRYERS, BREAST, MEAT ONLY, cooked, stewed Page 91 3 s . Amount in edible portion of Amount in edible portior of . . Amoiint is 100 grams, edible portion common measures of food 1 pound of food as purchased Nitpignt and wnits Approximate measure and weight Ref Bone 18%, skin 12% efuse: ’ o Mean Standard od 1b r-t-c 1/2 breast chicken = 57 g = 95 g! A B c D E F G PROXIMATE: Water . . . . . . . 8... 68.27 0.292 18 38.91 64.85 216.75 keal . . 151 86 144 480 Food energy - - - + - - - - rd CL 632 360 601 2,007 Protein (NX 6.25). . . . . g . .. 28.98 0.395 18 16.52 27.53 92.02 Total lipid (fat) . . . . . . . wes 3.03 0.120 18 1.73 2.88 9.62 Carbohydrate, total . . . . . gw sx 0.00 0.00 0.00 0.00 Fiber . . . . . £ . .. 0.00 0.00 0.00 0.00 Ash... LLL. g£ . .. 0.91 0.044 16 0.52 0.86 2.89 MINERALS: Calcium . . . . . mg... 13 0.455 16 7 12 40 Ion: . 2 oss om 3 56s mg... 0.88 0.062 16 0.50 0.84 2.80 Magnesium mg. . . 24 0.495 16 13 22 75 Phosphorus. . . . . . . . mg. . . 165 3.993 16 94 157 525 Potassium . . . . . . . . . mg. . . 187 8.314 16 107 178 595 Sodium . . . . . . mg... 63 3.035 16 36 59 199 ZINE «i ihr ea mg... 0.97 0.020 16 0.55 0.92 3.07 Copper . . . . ...... mg... 0.043 0.002 16 0.025 0.041 0.137 Manganese . . . . . . . . . mg. . . 0.018 0.001 16 0.010 0.017 0.057 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . «w+ +s mg. . . 0.042 0.005 8 0.024 0.040 0.133 Riboflavin . . . . . . . . . mg. . . 0.119 0.004 8 0.068 0.113 0.378 Niacin. . . . . . .. .. mg... 8.469 0.316 8 4.827 8.046 26.889 Pantothenic acid. . . . . . . mg. . . 0.573 0.327 0.544 1.819 VitaminBg . . . . . . .. mg. Lo 0.33 0.19 0.32 1.06 FOlatin os: « 5 4 2 3 w # 5 & meg . . 3 2 3 11 ViaminByp . . . . LL. meg. . 0.23 0.13 0.22 0.73 Vania RE. . . 6 3 6 18 Coe w. .. 19 11 18 61 LIPIDS: Fatty acids: | Saturated, total . . . . . . g +: 0.85 0.49 0.81 2.71 C+ 1 Ewa 6:0. . ....... 8 80... ...... 8 10:0... ...... £ . .. 120. . vv sv ys 8 +... 0.01 0.00 0.00 0.02 140, .....4.:. g& 0.03 0.01 0.02 0.08 160. . ....... & 0.58 0.33 0.55 1.85 180. . ....... & 0.21 0.12 0.20 0.68 Monounsaturated, total. . . g . . . 1.03 0.59 0.98 3.28 61. ........ & 0.12 0.07 0.11 0.38 181... g& 0.87 0.50 0.83 2.76 20:0. 005m 5s g8 0.02 0.01 0.02 0.06 Ve vss owas & Polyunsaturated, total . . . g . . . 0.66 0.38 0.63 2.09 182. ........ & 0.50 0.28 0.47 1.58 183. ........ g wow 0.02 0.01 0.02 0.08 1&4. oro. g 204... ...... & 0.05 0.03 0.05 0.17 25. . Lhe go... 0.01 0.00 0.00 0.02 225. «vow oe g£ . .. 0.01 0.01 0.01 0.04 26... g + = 0.02 0.01 0.02 0.07 Cholesterol. . . . . . . . mg... 77 44 73 245 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan... . . . . g 0.339 0.193 0.322 1.076 Threonine swe on wna ww & 1.224 0.698 1.163 3.886 Isoleucine . . . . . . . .. & vu 1.530 0.872 1.454 4,858 Leucine . . . . . . . ... 8... 2.175 1.240 2.066 6.906 Lysine . . . ....... Z #4 2.462 1.403 2.339 7.817 Methionine. . . . . . .. & «x 0.802 0.457 0.762 2.546 Cystine . .. . ...... & 0.371 0.211 0.352 1.178 Phenylalanine. . . . . .. & . 1.150 0.656 1.093 3.651 Tyrosine... . ..... £ + wm 0.978 0.557 0.929 3.108 Valine tamer me amo £ 2a 1.437 0.819 1.365 4.562 Arginine Ce ee eee ee 8 «+ 1.748 0.996 1.661 5.550 bistidine, . . Lo. 2 sve 0.900 0.513 0.855 2.858 Alanine See eee g 1.581 0.901 1.502 5.020 Asparticacid . . . . . . . . & 2.583 1.472 2.454 8.201 Glutamic acid. . . . . . . . g& 4.340 2.474 4.123 13.780 Glycine , . , vw un £ ... 1.424 0.812 1.353 4.521 Proline . . . . ...... & + 1.192 0.679 1.132 3.785 Serine’ + sums nao ER 0.997 0.568 0.947 3.165 ! With refuse = 135 g. AH-8-5 (1978) NDB No. 05065 CHICKEN, BROILERS OR FRYERS, DRUMSTICK, MEAT AND SKIN, raw Page 92 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 33% Mest Standard Numiserot 1 1b r-t-c 1 drumstick chicken = 44 g = 73 g! A B Cc D E F G PROXIMATE: water . . g - 72.46 0.327 25 31.88 52.90 220.20 kcal 161 71 117 488 Food energy - «= = - + +: - kJ. 672 296 491 2,042 Protein (NX 6.25) . . . . g . 19.27 0.145 25 8.48 14.07 58.57 Total lipid (fat) . . . . . . . 2 8.68 0.194 25 3.82 6.34 26.39 Carbohydrate, total . . . . . £ 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g . 0.00 0.00 0.00 0.00 Ash... 2 0.86 0.028 25 0.38 0.63 2.62 MINERALS: Calelumic. + + ow sv 4 5 + = mg. 11 0.687 24 5 8 32 Iron... o.oo... mg. 1.03 0.030 24 0.45 0.75 3.13 Magnesium . . . . . . . . mg. 21 0,357 24 9 16 65 Phosphorus. . . . . . . . mg. 154 3.204 24 68 113 469 Potassium . . . . . . . . . mg. 206 5.585 24 91 151 627 Sodium . . . . . . . . .. mg. 83 1.344 24 37 61 252 TE 5 w 2 2 2 5% & 8 mg. 2.00 0.027 24 0.88 1.46 6.08 COPPRY wi « = ss + « & + & mg. 0.059 0.002 24 0.026 0.043 0.179 Manganese . . . . . . . . . mg. 0.021 0.000 24 0.009 0.015 0.064 VITAMINS: Ascorbicacid. . . . . . . . mg. 2.7 1.2 2.0 8.3 Thiamin. . . . . . . . .. mg. 0.074 0.003 16 0.033 0.054 0.225 Riboflavin . . . . . . . . . mg. 0.178 0.005 16 0.078 0.130 0.541 Nigel «25 0530 20 8 mg. 5.449 0.180 16 2.398 3.978 16.560 Pantothenic acid. . . . . . . mg. 1.182 0.520 0.863 3.592 VibminBg . « « « + + « mg. 0.30 0.13 0.22 0.92 Folacin . . . . . . . . .. mcg 9 4 6 27 VitaminBy . . . . . . mcg 0.35 0.15 0.25 1.05 Vitamin A... . . RE: 28 i2 2) 8° "lw. 95 42 69 288 LIPIDS: Fatty acids: Saturated, total . . . . . . g 2.39 1.08 1.75 7.28 40: 2 45.0 5 % 8 8 0:0: z vw 5 3% 5 8 g 80. . wv vow oan 2 10:0. . . . . .... £ 120... . g 0.02 0.01 0.01 0.05 M0: 2 55 5 5 ¢ 3 & g 0.07 0.03 0.05 0.20 160. ........ 8 1.74 0.77 1.27 5.29 180. , «25% 5 5 5 8 0.50 0.22 0.36 1.51 Monounsaturated, total g 3.37 1.48 2.46 10.23 16:1. 0... g 0.47 0.21 0.34 1.43 BV. .oo hmv & 2.78 1.22 2.03 8.44 POX. . oon domo £ 0.08 0.03 0.06 0.23 2:0. g Polyunsaturated, total . . . g 1.94 0.85 1.41 5.88 182... LLL 8 1.67 0.73 1.22 5.08 18:3. 0... g 0.07 0.03 0.05 0.22 18:4. 0 . . . .. .. £ 20:4... LLL 8 0.08 0.04 0.06 0.25 20:5... 0... £ 0.01 0.00 0.01 0.03 25... 0... g 0.02 0.01 0.01 0.05 26... 8 0.03 0.01 0.02 0.09 Cholesterol . .. . . « = 5 mg. 81 35 59 245 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan Cee eee g 0.218 0.096 0.159 0.663 Threonine . . . . . . . .. g 0.802 0.353 0.585 2.437 Isoleucine Ce g 0.979 0.431 0.715 2.975 Leucine eee & 1.416 0.623 1.034 4.303 Lysine Few ows ww won 8 1.590 0.700 1.161 4.832 Methionine “ore wom wo 8 0.519 0.228 0.379 1.577 Cystine rd edema RD 8 0.254 0.112 0.185 0.772 Phenylalanine $3 m Es es & 0.754 0.332 0.550 2.291 Tyrosine Co & 0.630 0.277 0.460 1.915 Valine Co & 0.942 0.414 0.688 2.863 Arginine EL LE 8 1.194 0.525 0.872 3.629 Histidine, . . . ...... & 0.576 0.253 0.420 1.750 Alanine sam ds ew Xow & 1.101 0.484 0.804 3.346 ASIHEREH +. + 3 4 + bi £ 1.718 0.756 1.254 5.221 Die gels 3 3 15 1 2 2.839 1.249 2.072 8.628 Siyelne SAE EA 2 1.154 0.508 0.842 3.507 TOME! « om «x 2 0 + wow 8 0.890 0.392 0.650 2.705 A & 0.675 0.297 0.493 2.051 ! With refuse = 110 g. AH-8-5 (1978) NDB No. 05066 CHICKEN, BROILERS OR FRYERS, DRUMSTICK, MEAT AND SKIN, cooked, fried, batter dipped Page 93 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse:Bone 26% Mean Standard Nithsret 1b r-t-c 1 drumstick chicken = 43 g =72g! A B C D E F G PROXIMATE: Water . . . . . . PI 52.77 22.69 38.00 1377.16 kcal 268 115 193 899 Food energy «= - = - - - - - kJ 1,12) 482 807 3,762 Protein (NX 6.25). . . . . g . .. 21.95 9.44 15.80 73.69 Total lipid (fat) . . . . . . . i... 15.75 6.77 11.34 52,87 Carbohydrate, total . . . . . gw vs 8.28 3.56 5.96 27.78 Fiber. . . . . . . . ... g 0.03 0.01 0.02 0.11 Ash oo g 1.25 0.54 0.90 4.19 MINERALS: Calcium. . . . . . .. .. mg. . 17 7 12 57 fron . . . . mg. . 1.35 0.58 0.97 4.52 Magnesium... . . . . mg. 20 8 14 66 Phosphorus. . . . . . . . mg. . . 147 63 106 495 Potassium ... « « «ue + wom oo mg. . . 186 80 134 625 Sodium . . . . . . . . .. mg 269 116 194 904 Zinc... o.oo... mg. . . 2.33 1.00 1.67 7.81 Copper . . . . . . . . .. mg... 0.076 0.033 0.055 0.255 Manganese . . . . . . . . . mg. . . 0.052 0.022 0.037 0.1785 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. . . 0.112 0.048 0.081 0.376 Riboflavin . . . . . . . .. mg. 0.215 0.092 0.155 0.722 Niacin. . . . . . . . .. mg. . . 5.096 2.191 3.669 17.107 Pantothenic acid. . . . . . . mg. . . 1.007 0.433 0.725 3.380 VitaminBg . . . . . . .. mg. . . 0.27 0.12 0.20 0.92 Folacin + & ow + sw 5 53 & + meg. 9 4 6 29 VitaminByp . . . . . . . . meg 0.28 0.12 0.20 0.95 _— RE. 26 11 18 86 VitaminA it £ 8% £8 4 w. 86 37 62 287 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 4.14 1.78 2.98 13.88 BO. ws wows ow ow £ G0. wv vow wow ow 8 80... ...... 2 1111 g 1220, uw os ws 8 0 ¢ g 0.02 0.01 0.01 0.06 MO, o «5 wes ov £ 0.09 0.04 0.06 0.29 160: « . vw «3 » = 8 2.71 1.16 1.95 9.09 ++ £ 1.26 0.54 0.90 4.22 Monounsaturated, total. . . g 6.43 2.76 4.63 21.58 61. ........ g 0.44 0.19 0.32 1.48 181. ........ & 5.88 2.53 4.23 19.74 2% s WLS WEEE g 0.07 0.03 0.05 0.22 EEE 8 Polyunsaturated, total . . . g 3.79 1.63 2.13 12.73 182... 0... 8 3.40 1.46 2.45 11.42 183. 0... LLL. 8 0.19 0.08 0.13 0.62 184. « v «uv: 5 4 £ 2004... LLL 8 0.09 0.04 0.06 0.30 2:5... Lo... g 0.01 0.00 0.01 0.03 25... g 0.02 0.01 0.01 0.06 226... . . .. 8 + mw 0.03 0.01 0.02 0.11 Cholesterol . . . . . . . . mg... 86 37 62 289 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . § 0.252 0.108 0.181 0.846 Threonine ee a EE 0.903 0.388 0.650 3.031 Isoleucine . . . . . . . .. 8g 1.108 0.476 0.798 3.720 Leucine . . . . . . . . .. g 1.618 0.696 14.165 5.432 Lysine . . . . . . . . .. 8 1.740 0.748 1.253 5.841 Methionine. . . . . . .. £ 0.581 0.250 0.418 1.950 CYSHING » «io « » w v & 0 » 8 0.300 0.129 0.216 1.007 Phenylalanine . . . . . . . 8 0.877 0.377 0.631 2.944 Tyrosine . . . . ..... & 0.719 0.309 0.518 2.414 yetine sown ow wow wom : 1.025 0.462 0.774 3.609 rginine. o.oo... LL EW 8 1.336 0.574 0.962 4.485 Histidine 3H EE WEEE 3 8 0.646 0.278 0.465 2.169 Asie mesma n & 1.226 0.527 0.883 4.116 sparticacid .. « «wo ov sow os g 1.905 0.819 1.372 6.395 Glutamic acid 5 am bs ws g 3.496 1.503 2.817 11.736 Glycine Cee 8 1.287 0.553 0.927 4.320 Proline ee a nw g 1.109 0.477 0.798 3.723 Serine . ......... 8 0.803 0.345 0.578 2.696 ! With refuse = 97 g; 48% meat, 8% skin, and 18% coating. AH-8-5 (1978) NDB No. 05067 CHICKEN, BROILERS OR FRYERS, DRUMSTICK, MEAT AND SKIN, cooked, fried, flour coated Page 94 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 34% Mean 1 1b r-t-c 1 drumstick chicken = 29 g = 49 g! A B E F G PROXIMATE: Er 2 ems nao . 56.73 16.45 27.80 169.84 heal 245 71 120 734 Food energy - - - - - - . - kJ. 1,026 297 503 3,071 Protein (NX 6.25). . . . . g . 26.96 1.82 13.21 80.71 Total lipid (fat) . . . . . . . 2 13.72 3.98 6.72 41.07 Carbohydrate, total . . . . . £ 1.63 0.47 0.80 4.89 Fiber . . . . . . . . ... Z. 0.01 0.00 0.00 0.02 Ash. 2 0.96 0.28 0.47 2.89 MINERALS: Calcium... . LL. mg. 12 4 6 37 ron... . mg. 1.34 0.39 0.66 4.01 Magnesium | mg. 23 7 11 69 Phosphorus. . . . . . . . mg. 176 51 86 526 Potassium . . . . . . . . . mg. 229 66 112 684 Sodium. v « «vw osm mg. 89 26 44 266 Zinc . o.oo... mg . 2.89 0.84 1.42 8.66 Copper . . . . . . . ... mg. 0.080 0.023 0.039 0.240 Manganese . . . . . . . . . mg. 0.028 0.008 0.014 0.084 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg . 0.081 0.023 0.040 0.243 Riboflavin . . . . . . . . . mg. 0.225 0.065 0.110 0.674 Niacin. . . . . . . . .. mg. 6.037 1.751 2.958 18.075 Pantothenic acid. . . . . . . mg. 1.215 0.352 0.595 3.638 VitaminBg . . . . . . .. C omg. 0.35 0.10 0.17 1.04 Foladin . « «5 5 2 5 5 5 mcg 8 2 4 24 Vitamin Bip... LLL. meg 0.32 0.09 0.16 0.95 Lo RE. 25 7 12 75 Vitamin A... . LL ww. 84 24 41 250 LIPIDS: Fatty acids: Saturated, total . . . . . . g 3.66 1.06 1.79 10.96 40... . £ 6:0. . . . . .. .. 8 B80. + & 2:5 7 5» g 0:0. « + 2 2 2 5 5 5 £ 20. wow vows aon g 0.02 0.01 0.01 0.07 MO. «on vm vs a g 0.09 0.03 0.04 0.26 160. . . . ..... 8 2.50 0.73 1.23 7.49 1B0: o ov 2 wiv bow g 0.97 0.28 0.47 2.90 Monounsaturated, total 8 5.42 1.87 2.66 16.23 168. : oon 94 5 8 £ 0.54 0.16 0.26 1.61 181... g 4.75 1.38 2.33 14.23 200... 8g 0.08 0.02 0.04 0.25 2:1... 0... 8 Polyunsaturated, total 8 3.23 0.94 1.58 9.66 182. : sm ssw 4 » 2 2.83 0.82 1.39 8.47 Li. g 0.14 0.04 0.07 0.43 18:4. LL. g 204... ...... & 0.11 0.03 0.05 0.34 2005... LLL... £ 0.01 0.00 0.01 0.04 BS. . vomoron omen g 0.02 0.01 0.01 0.07 6. cz 5 23 4 4 g 0.04 0.01 0.02 0.13 Cholesterol. . . . . . . . mg. 90 26 44 269 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . 8 0.307 0.089 0.150 0.919 Threonine . . . . . . . . . g 1.120 0.325 0.549 3.353 Isoleucine . . . . . . . . . £ 1.371 0.398 0.672 4.105 LEUCINE o: 5 3 3 m 5% wi 4 # 8 1.983 0.575 0.972 5.937 Lysine o.oo vmos a ow 5s 8g 2.214 0.642 1.085 6.629 Methionine . . . . . . . . g 0.725 0.210 0.355 2.171 Cystine . . . . ...... & 0.356 0.103 0.174 1.066 Phenylalanine . . . . . . . g 1.058 0.307 0.518 3.168 Tyrosine . . . . . . ... g 0.882 0.256 0.432 2.641 Valine ww won om vos wn a g 1.318 0.382 0.646 3.946 Arginine. = . sv wow vow ow £ 1.663 0.482 0.815 4.979 Histidine. . . . . . . . . . 8 0.806 0.234 0.395 2.413 Alanine . . . . LL. 8 1.531 0.444 0.750 4.584 Asparticacid . . . . . . . | & 2.393 0.694 1.173 7.165 Glutamic acid. . . . . . . . & 4.027 1.168 1.973 12.057 GIyeing . « +» + 5 os % « s+ g 1.592 0.462 0.780 4.766 Proling « w « « «wos sow oy & 1.255 0.364 0.615 3.157 Berle + wv ov «ws vow g 0.948 0.275 0.465 2.838 AH-8-5 (1978) NDB No. 05068 CHICKEN, BROILERS OR FRYERS, DRUMSTICK, MEAT AND SKIN, cooked, roasted Page 95 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 35% Mean Senda Nar 1 1b r-t-c 1 drumstick chicken = 31 g = 52 g! A B Cc D E F G PROXIMATE: Water . . 2. 62.60 0.474 16 19.41 32.55 184.54 keal 216 67 112 637 Food energy. « - + + « - ov kJ. 904 280 470 2,665 Protein (NX 6.25) . . . . g . 27.03 0.275 16 8.38 14.06 79.69 Total lipid (fat) . . . . . . . g 11.15 0.202 16 3.46 5.80 32.88 Carbohydrate, total . . . . . £ 0.00 0.00 0.00 0.00 Fiber... . . .. .... a 0.00 0.00 0.00 0.00 Ash oo g 0.96 0.037 16 0.30 0.50 2.83 MINERALS: Calcium . . . . . . . . .. mg. 12 0.697 16 4 6 37 WO + 4 8% 55 5 6 ¢ os mg. 1.33 0.042 16 0.41 0.69 3.92 Magnesium LL. mg. 23 0.636 16 7 12 67 Phosphorus. . . . . . . . mg. 175 4.350 16 54 91 515 Potassium . . . . . . . . . mg. 229 5.696 16 71 119 674 Sodium . . LL . . . . .. mg. 90 2.045 16 28 47 266 Zinc... mg. 2.87 0.058 16 0.89 1.49 8.47 Copper . . . o.oo... mg. 0.077 0.002 16 0.024 0.040 0.227 Manganese . . . . . . . . . mg. 0.021 0.000 16 0.007 0.011 0.062 VITAMINS: Ascorbicacid, « « + w v » % mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . .... mg. 0.069 0.005 8 0.021 0.036 0.203 Riboflavin . . . . . . . . . mg. 0.216 0.007 8 0.067 0.112 0.637 Niacin... . .. .... mg. 5.994 0.346 8 1.858 3.117 17.670 Pantothenic acid. . . . . . . mg. 1.211 0.375 0.630 3.570 VitaminBg . . . . . . . . mg. 0.34 0.11 0.18 1.01 FOIEIA 2 5 © # § wi # 4 & mcg 8 2 4 22 VitaminByp . . . . LL. meg 0.32 0.10 0.17 0.94 oo RE. 30 9 15 88 Viaminfua aia 4 w. 100 31 52 295 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 3.05 0.94 1.58 8.98 #0. . ov 5 wow sow 8 6:0. « wows own oe ow 2 80. . ....... g 1000... .... g 1220... LLL LL 8 0.03 0.01 0.01 0.07 40... LLL g 0.08 0.03 0.04 0.24 160... 8 2.22 0.69 1.15 6.55 18:0... LLL g 0.63 0.20 0.33 1.86 Monounsaturated, total. . . g 4.25 1.32 2.21 12.53 61. 8 0.60 0.19 0.31 1.77 BILL 8 3.50 1.09 1.82 10.32 20:0... 8 0.10 0.03 0.05 0.29 RVs vs wwe vow ooo ow g Polyunsaturated, total . . . g 2.50 0.78 1.30 7.37 182... £ 2.14 0.66 1.11 6.31 123, eve 8 0.09 0.03 0.05 0.27 1838. : 556s 0a 5 g 20:4. LLL & 0.12 0.04 0.06 0.34 2:5. Lew env £ 0.01 0.00 0.01 0.04 25. LLL & 0.02 0.01 0.01 0.06 26... LL. g 0.04 0.01 0.02 0.13 Cholesterol . . . . . . . . mg. 91 28 48 269 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan... 8 0.304 0.094 0.158 0.896 Thoonite: . . «in vw «on 4 & 1.121 0.348 0.583 3.305 VSOMBIOR 5 wiv 2 wk ER £ 1.361 0.422 0.708 4.012 Leucine . . . . . ..... 8 1.976 0.613 1.028 5.825 Lysine... ....... 8 2.215 0.687 1.152 6.530 Methionine . . . . . ... 8 0.723 0.224 0.376 2.131 Cystine... ...... £ 0.358 0.111 0.186 1.055 Phenylalanine . . . . . .. 8 1.054 0.327 0.548 3.107 Tyrosine: . . +o 2 vv. 8 0.877 0.272 0.456 2.585 Valine sys mv smut £ 1.316 0.408 0.684 3.880 ARRIOR. 4 1 xk Wk gS £ 1.685 0.522 0.876 4.967 Piste: « » nom goon po» g 0.801 0.248 0.417 2.361 BIE rises a £ 1.560 0.484 0.811 4.599 Aspartic acid . . . . . . . : 2.410 0.747 1.2532 7.105 ipa g 3.966 1.229 2.062 11.692 BljtiTein 4 5 ow 25m 2s $ 1.684 0.522 0.876 4.964 Proliph wc cum ens z 1.280 0.397 0.666 3.773 Serie x urrmrames 2 0.950 0.295 0.494 2.801 ! With refuse = 81 g. AH-8-5 (1978) NDB No. 05069 CHICKEN, BROILERS OR FRYERS, DRUMSTICK, MEAT AND SKIN, cooked, stewed Page 96 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 36% Mean Standard Nurses of 1 1b r-t-c 1 drumstick chicken = 34 g = 57 g} A B C D E F G PROXIMATE: WEEE. » cc ik oes an Hi os 65.12 0.534 16 22.14 37.12 189.04 keal . 204 69 116 592 Food energy «= «= - + - - - - ko... 854 290 487 2,479 Protein (NX 6.25) . . . . g . .. 25.32 0.372 16 8.61 14.43 73.50 Total lipid (fat) . . . . . . . g ... 10.64 0.215 16 3.62 6.06 30.89 Carbohydrate, total . . . . . g - 0.00 0.00 0.00 0.00 Fiber. . . . . ...... £... 0.00 0.00 0.00 0.00 Ash oo 2 vs 0.82 0.040 16 0.28 0.47 2.39 MINERALS: Calcium . . . . . . . . .. mg. . . 11 0.439 16 4 7 33 ron Lo... mg... 1.33 0.045 16 0.45 0.76 3.86 Magnesium, | mg. . . 20 0.328 16 7 11 58 Phosphorus. . . . . . . . mg... 141 3.043 16 48 80 408 Potassium . . . . . . . . . mg. . . 184 6.287 16 63 105 535 Sodium . . . . . .. ... mg... 76 1.765 16 26 43 221 Zine = sv vg 53 ® 506 mg. . . 2.65 0.072 16 0.90 1.51 7.70 Copper . . . . . . . ... mg... 0.071 0.001 16 0.024 0.040 0.206 Manganese . . . . . . . . . mg. . . 0.019 0.001 16 0.006 0.011 0.055 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . .... mg... 0.050 0.002 8 0.017 0.029 0.145 Riboflavin . . . . . . ... mg... 0.190 0.006 8 0.065 0.108 0.552 Niacin. . . . . ..... mg... 4.204 0.216 8 1.429 2.396 12.204 Pantothenic acid. . . . . . . mg. . . 0.858 0.292 0.489 2.491 VitaminBg . . . . . . . . mg... 0.19 0.07 0.11 0.56 Folacin . . . . . . . . .. meg. 7 2 4 20 VitaminByp . . . . . . . . mcg 0.22 0.07 0.12 0.63 I RE 27 9 15 79 Vitamin Aces 1 91 31 52 264 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 2.91 0.99 1.66 8.45 #0. , vos 5 won 8g 60. : «4 v.sn 2 80. ........ g 10:0. . . ...... g£ . .. 20; 558m vai Zs: 0.02 0.01 0.01 0.07 WD wi ss mova £ 7s 0.08 0.03 0.05 0.23 180. wos nw sw £ +35 2.12 0.72 1.21 6.16 BO. vows g 0.60 0.21 0.34 1.75 Monounsaturated, total . . . g . . . 4.07 1.38 2.32 11.82 161... 8g... 0.57 0.20 0.33 1.67 181... £8 3.35 1.14 1.91 9.74 200... & 0.09 0.03 0.05 0.27 2%; vn vm gE an Polyunsaturated, total . . . g . . . 2.38 0.81 1.36 6.91 2... LL. gn 2.04 0.69 1.16 5.93 123, Liv zg ... 0.06 0.03 0.05 0.26 184. . 0... g£ . .. 4; serum tan £ ... 0.11 0.04 0.06 0.31 05, ........ £8 0.01 0.00 0.01 0.03 A 2 sew 0.02 0.01 0.01 0.06 Bis wmv mow vv g 0.04 0.01 0.02 0.12 Cholesterol . . . . . . . . mg. . . 83 28 48 242 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tupephan = 5s vm sv $ «sn 0.286 0.097 0.163 0.830 oie Cee & 1.051 0.357 0.599 3.051 USING vie 0 ip wg ne LR 1.280 0.435 0.730 3.716 LEER: cosine a ees ne a 1.855 0.631 1.057 5.385 Lysine . . ........ £ vn 2.082 0.708 1.187 6.044 WathioniBe .. » « « +o » g sn 0.680 0.231 0.388 1.974 Cystine , ow vv wis ows & 0.335 0.114 0.191 0.973 Phienvilaning. + 3 5 3 £ «vn 0.988 0.336 0.563 2.868 Tyrasint ww v0 manus £... 0.824 0.280 0.470 2.392 Ansinine Ce : Co 1.235 0.420 0.704 3.585 Py Bany Ce ll 1.573 0.535 0.897 4.566 Sms = wns PE 0.753 0.256 0.429 2.186 oss rime . 1.454 0.494 0.829 4.221 a AEE EEE . 2.257 0.767 1.286 6.552 Glycine . . . Po 3.722 1.265 2.122 10.805 PEI nx w «www en 1.547 0.526 0.882 4.491 rir mew 2. 1.184 0.403 0.675 3.437 Bail ge ue EE 0.888 0.302 0.506 2.578 ! With refuse = 89 g. AH-8-5 (1978) NDB No. 05070 CHICKEN, BROILERS OR FRYERS, DRUMSTICK, MEAT ONLY, raw Page 97 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 33%, skin 9%, Mean Tn Naples 11b r-t-c 1 drumstick separable fat 2% chicken = 37 g = 62 g! A B Cc D E F G PROXIMATE: Water . . . . go 76.38 0.277 24 28.26 47.35 194.00 ) kcal . . 119 44 74 302 Food energy « + + + + + - ko. 497 184 308 1,262 Protein (NX 6.25) . . . . g . .. 20.59 0.176 25 7.62 12.77 52.30 Total lipid (fat) . . . . . . . g 3.42 0.121 24 1.27 2.12 8.69 Carbohydrate, total . . . . . gs 0.00 0.00 0.00 0.00 Fiber . . . . . o.oo. g . .. 0.00 0.00 0.00 0.00 Ash oo 8 . 0.93 0.029 24 0.34 0.58 2.36 MINERALS: Qacium. «+ + « ss 5 5 + a mg. . . 11 0.817 24 4 7 27 Iron... o.oo mg. . . 1.03 0.032 24 0.38 0.64 2.62 Magnesium mg. . . 23 0.392 24 9 14 59 Phosphorus. . . . . . . . mg. . . 166 3.468 24 61 103 421 Potassium . . . . . . . . . mg... 226 6.041 24 84 140 575 Sodium . . . . . . . . .. mg... 88 1.608 24 32 54 222 Zinc o.oo... mg. . . 2.21 0.031 24 0.82 1.37 5.62 Copper . . . . . . . . .. mg. . . 0.063 0.001 24 0.023 0.039 0.160 Manganese . . . . . . . . . mg. . . 0.021 0.001 24 0.008 0.013 0.053 VITAMINS: Ascorbicacid. . . . . . . . mg. . 3.2 1.2 2.0 8.2 Thiamin. . . «wo an es mg... 0.082 0.004 16 0.030 0.051 0.208 Riboflavin . . . . . . . . . mg... 0.199 0.006 16 0.074 0.123 0.505 Niacin. . . . . . . . .. mg. . . 5.778 0.202 16 2.138 3.582 14.676 Pantothenic acid. . . . . . . mg. . . 1.287 0.476 0.798 3.269 VitaminBg . . . . . . . . mg. . . 0.34 0.13 0.21 0.87 Folacin = ; « 5s % v 5 w § & © meg 3 10 4 6 25 VitaminByp . . . . LL... meg. . 0.37 0.14 0.23 0.95 Vitamin A... LL wali 17 6 11 43 Co w. .. 57 21 35 145 LIPIDS: Fatty acids: 2 Saturated, total . . . . . . gw ws 0.88 0.32 0.54 2.23 40. . s a v9 ow wn g wow 0. . + wo 5% v8 £ 80. . . . 8 10:0. . «ov « «oon 2» 2 g£ . 120: : s 5 58% ¢ » a 0.02 0.003 17 0.01 0.01 0.04 140. ........ 8 0.02 0.002 24 0.01 0.01 0.05 160... ...... g& 0.59 0.025 24 0.22 0.36 1.49 180... ...... g 0.23 0.014 24 0.09 0.14 0.58 Monounsaturated, total . . . g . . . 1.06 0.39 0.66 2.69 161... ...... 8... 0.16 0.010 24 0.06 0.10 0.39 181... & 0.88 0.040 24 0.33 0.55 2.25 000. + « ws os ow oa & = is 0.01 0.002 6 0.00 0.00 0.02 20... g . .. Polyunsaturated, total . . . g . . . 0.85 0.31 0.53 2.16 182... & 0.65 0.029 24 0.24 0.40 1.66 183. ........ & 0.03 0.002 18 0.01 0.02 0.07 84. : 25335 5 3 8 + v3 204... 0... g£ 0.08 0.015 16 0.03 0.05 0.21 2:5... LLL LL & 0.01 0.003. 8 0.00 0.01 0.02 25. ... g& 0.02 0.005 9 0.01 0.01 0.04 26. ........ g& 0.03 0.009 9 n.01 0.02 0.08 Cholesterol . . . . . . . . mg. . 77 28 48 195 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan Coe & 0.241 0.089 0.149 0.612 Threonine . . . . . . . .. g& 0.870 0.322 0.539 2.210 Isoleucine BRE For ERR g sa 1.087 0.402 0.674 2.761 Leucine EE & «:¢ 1.545 0:.5)2 0.958 3.924 Lysine EERE £ cs 1.750 0.648 1.085 4.445 Methionine . . . . . . . . & 0.570 0.211 0.353 1.448 Cystine . . . . . . .... LE 0.264 0.098 0.164 0.671 Phenylalanine woos on ww g& 0.817 0.302 0.507 2.075 Tyrosine Co £ «un 0.695 0.257 0.431 1.765 Valine LLL EE 1.021 0.378 0.633 2.593 Arginine. . LLL. £ 1.242 0.460 0.770 3.155 Histidine, , , w «x2 pe 2 ew 0.639 0.236 0.396 1.623 Mii y pemermwsen Blan 1.124 0.416 0.697 2.855 AUCH wo vw vv £8 ... 1.835 0.679 1.138 4.661 Glutamic acid vom ow ow ow Row ow g& 3.084 1.141 1.912 7.833 Olyclhe . . + wv ow no fen 1.012 0.374 0.627 2.570 Prolite; .. « «wv xx x x a & 220 0.847 0.313 0.525 2.151 BbE ciimeIwaeE g con 0.708 0.262 0.439 1.798 ! With refuse = 110 g. 2 Values based on data for fat extracted from thigh meat of broilers or fryers, roasting chickens, and stewing chickens. AH-8-5 (1978) NDB No. 05071 CHICKEN, BROILERS OR FRYERS, DRUMSTICK, MEAT ONLY, cooked, fried Page 98 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 34%, skin 10% Mean Stendar Nirhes ot 1 1b r-t-c 1 drumstick chicken = 25 g = 42 g' A B Cc D E F G PROXIMATE: Water . . . . . g. 62.24 15.56 26.14 158.08 kel 195 49 82 496 Food energy = + + - + + - - kJ 816 204 343 2,073 Protein (NX 6.25) . . . . g . 28.62 1.15 12.02 72.69 Total lipid (fat) . . . . . . . f 8.08 2.02 3.39 20.53 Carbohydrate, total . . . . . 8 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g 0.00 0.00 0.00 0.00 Ash oo 2 1.06 0.27 0.45 2.69 MINERALS: Calcium . . . . . mg. 12 3 5 31 Hon: + 2 w ov 5, 5 5 @ 4 mg. 1.32 0.33 0.55 3.34 Magnesium . . . . . mg. 24 6 10 62 Phosphorus. . « 5 « + « wi mg. 186 47 78 473 Potassium ... « + wow + wow mg. 249 62 105 632 Sodium . . . . LL. LL. mg. 96 24 40 244 Zinc . o.oo... mg. 3,22 0.80 1.35 8.18 Copper . . . o.oo. o.oo. mg. 0.080 0.020 0.034 0.203 Manganese . . . . . . . . . mg. 0.021 0.005 0.009 0.053 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. 0.077 0.019 0.032 0.196 Riboflavin . . . . . . . . . mg. 0.236 0.059 0.099 0.599 Niacin. . . . . . . ... mg. 6.146 1.537 2.581 15.611 Pantothenic acid. . . . . . . mg. 1.320 0.330 0.554 3.353 VitaminBg . . . . . . .. mg. 0.39 0.10 0.17 1.00 Polacin! « w & 5 sow vw » ow + mcg 9 2 4 22 VitaminBig . +. « «+ «Ww mcg 0.35 0.09 0.14 0.88 Vitamin A RE 18 5 8 46 HAIN Ae v % vo ie {iv 61 15 26 155 LIPIDS: Fatty acids: Saturated, total . . . . . . g 2.13 0.53 0.89 5.41 4:0... LL. g 80. 27 2. 658 =m » £ 80. 5 w «3 wows £ WO. 2 5 wy 3 wow 3 £ 120. . «wv 5 ww» g 0.02 0.01 0.01 0.06 14.0... ...... £ 0.05 0.01 0.02 0.13 160. ........ 8 1.41 0.35 0.59 3.57 180. . ....... 8 0.59 0.15 0.25 1.51 Monounsaturated, total. . . g 2.94 0.74 1.24 7.47 161. ........ 8 0.31 0.08 0:23 0.79 Bile «vv vv won + 8 2.57 0.64 1.08 6.53 20... 8 0.03 0.01 0.01 0.07 21. LL... £ Polyunsaturated, total . . . g 1.97 0.49 0.83 4.99 182... 8 1.64 0.41 0.69 4.16 183: v5 wv ow ou g 0.08 0.02 0.03 0.21 18h. . = wis wy 3 g 204... .... g 0.12 0.03 0.05 0.30 2005. LL... £ 0.01 0.00 0.01 0.03 2:5... LL... 8g 0.03 0.01 0.01 0.06 26. ........ g 0.05 0.01 0.02 0.11 Cholesterdl ; : = 2 5 « + » mg. 94 24 40 239 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan... . 8 0.335 0.084 0.141 0.851 Theo ; +» 2 4 4 & 4 8 1.209 0.302 0.508 3.071 bsoleuciie ; 2 uw 552% % 0 & 1.511 0.378 0.635 3.838 Leucine $ oor mv md BR 8 2.148 0.537 0.902 5.456 Lysine AEF HET @Y RE & 2.431 0.608 1.021 6.175 Methionine Ce & 0.792 0.198 0.333 2.012 Cystine . . . . ...... 8 0.366 0.092 0.154 0.930 Phenylalanine Cee g 1.135 0.284 0.477 2.883 Tyrosine: o 2 oi 23 0 4% 3 & 0.966 0.242 0.406 2.454 Vallne ox 3m 52% 5s» & 1.420 0.355 0.596 3.807 it RE EE RE £ 1.727 0.432 0.725 4.387 Histidine ev ow WE ow a ww & 0.888 0.222 0.373 2.256 AlBNINE 0 vo wi ww wo ne 5 1.561 0.390 0.656 3.965 Asportiestd ; wv x i vv 2 2.550 0.638 1.071 6.477 Glutamic acid em Bom bow ow ow 8 4.286 1.072 1.800 10.886 Olyeine 0 2 3 mst 3k % 1 £ 1.406 0.352 0.591 3.571 Proline sz muzmuse $ 1.177 0.294 0.494 2.990 Serine . . . ....... 2 0.985 n,246 0.414 2.502 AH-8-5 (1978) NDB No. 05072 CHICKEN, BROILERS OR FRYERS, DRUMSTICK, MEAT ONLY, cooked, roasted Page 99 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Number of Approximate measure and weight Refuse: Bone 35%, skin 11% Snind 1 1b r-t-c 1 drumstick Mean eer WMP chicken = 26 g = 44 g! A B Cc D E F G PROXIMATE: Water . + + 7. 66.74 0.405 16 17.35 29.37 163.44 kal 172 45 76 421 Food energy - «= «= = - - - * kJ 719 187 316 1,760 Protein (NX 6.25) . . . . g . 28.29 0.299 16 7.35 12.45 69.27 Total lipid (fat) . . . . . . . 2 5.66 0.126 16 1.47 2.49 13.85 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber . . . » . 2. 0.00 0.00 0.00 0.00 Bs os 2 1.05 0.044 16 0.27 0.46 2.57 MINERALS: Calcium. . . . . . . . .. mg. 12 0.839 16 3 5 30 fon . . . o.oo mg. 1.30 0.039 16 0.34 0.57 3.19 Magnesium . . . . . . . . mg. 24 0.714 16 6 11 59 Phosphorus . . . . . . . . mg. 184 4.968 16 48 81 451 Potassium . . . . . . . . . mg. 246 6.086 16 64 108 602 Sodium . . . . . . . . .. mg. 95 2.237 16 25 42 233 Zinc oo... mg. 3.18 0.062 16 0.83 1.40 71.79 Copper . . . o.oo... . mg. 0.079 0.002 16 0.021 0.035 0.193 Manganese . . . . . . . . . mg. 0.021 0.001 16 0.005 0.009 0.051 VITAMINS: Ascorbicacid . . . . . . . . mg. 0.0 0.0 0.0 0.0 THIZMID ; « 4 5 + 5 8 ¢ » & mg. 0.076 0.006 8 0.020 0.033 0.186 Riboflavin . . . . . . . .. mg. 0.233 0.007 8 0.061 0.103 0.571 2 mg. 6.075 0.357 8 1.580 2.673 14.878 Pantothenic acid. . . . . . . mg. 1.305 0.339 0.574 3.196 VitaminBg . . . . . . . . mg. 0.39 0.10 0.17 0.95 Folacin . . . . . . . . .. meg 9 2 4 21 VvitaminByy . . . . . . . . meg 0.34 0.09 0.15 0.84 Vitamin A RE 18 5 8 1 oo U . 60 16 26 147 LIPIDS: Fatty acids: Saturated, total . . . . . . g 1.48 0.39 0.65 3.63 40. = + 5 3 8 § ng £ 6:0: uw + 0» wv 3 ow 8 BO. « uw « wi wv wos £ 100: + + « vw 50 wo g 120. . «+ ones g 0.02 0.01 0.01 0.06 14:0... ...... g 0.04 0.01 0.02 0.09 160. . ....... £ 1.01 0.26 0.44 2.46 180. . ....... 8 0.37 0.10 0.16 0.92 Monounsaturated, total . . . g 1.87 0.49 0.82 4.58 16:0... wows 8g 0:27 0.07 0.12 0.65 181. g 1.56 0.40 0.69 3.81 20:1. LL... £ 0.02 0.00 0.01 0.04 28) i 55 EE Ed £ Polyunsaturated, total . . . g 1.37 0.36 0.60 3.36 1820 625 50 vw ¢ 8 1.08 0.28 0.48 2.65 183... LLL g 0.05 0.01 0.02 0.12 18:4... . .. . £ 204. LL 8 0.12 0.03 0.05 0.28 208s vem kono nd £ 0.01 0.00 0.01 0.03 2:5... 8 0.02 0.01 0.01 0.06 26... LL... £ 0.05 0.01 0.02 0.11 Cholesterol. . . . . . . . mg. 93 24 41 228 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . 8 0.330 0.086 0.145 0.808 Toreonitie » » 16 5 2 % ¢ 8 1.195 0.311 0.526 2.927 Isoleucine... 8 1.494 0.388 0.657 3.659 Leucine . . . . . . .. .. 8 2.123 0.552 0.934 5.199 Lysine . . . ....... £ 2.403 0.625 1.057 5.885 Methionine . . . . . . . . 8 0.783 0.204 0.345 1.918 Cystine . . & 0.362 0.094 0.159 0.887 Phenylalanine. . . . . . . 8 1.122 0.292 0.494 2.748 Tyrosine... . Lo... 8 0.955 0.248 0.420 2.339 Valine LLL g 1.403 0.365 0.617 3.436 Arginine... . Lo... 8 1.706 0.444 0.751 4.178 Histidine. . . . . . .. .. £ 0.878 0.228 0.386 2.150 ABBDINE » + x new we 8 1.543 0.401 0.679 3.779 Asparticacid . . . . . . . . 8 2.521 0.655 1.109 6.174 Gluamicacid. . . . . . . . 8 4.236 1.101 1.864 10.374 Glycine: . + ww + 2 v2 4 = z 1.389 0.361 0.611 3.402 Proline » + wows ww sw £ 1.163 0.302 0.512 2.848 ROKR: Na haba eer eae £ 0.973 0.253 0.428 2.383 ! With refuse = 81 g. AH-8-5 (1978) NDB No. 05073 CHICKEN, BROILERS OR FRYERS, DRUMSTICK, MEAT ONLY, cooked, stewed Page 100 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 36%, skin 12% Mean Signet Nymeer of 11b r-t-c 1 drumstick chicken = 28 g = 46 g! A B c D E F G PROXIMATE: Water . + +. 2 67.58 0.401 16 18.92 31.09 159.42 keal 169 47 78 399 Food energy - - + - - + - - IT 707 198 32% 1,668 Protein (NX 6.25) . . . . c . 27.50 0.366 16 7.70 12.65 64.88 Total lipid (fat) . . . . . . . 2 5.11 0.158 16 1.60 2.63 13.47 Carbohydrate, total . . . . . £ 0.00 0.00 0.00 0.00 Fiber . . . x. 0.00 0.00 0.00 0.00 Ash TT 5 0.91 0.050 16 0.25 0.42 2.14 MINERALS: Calcium . . . . LL. mg. 11 0.525 16 3 5 27 Wor oo cv 52 8 0k 3 4 mg. 1.37 0.050 16° 0.38 0.63 3.23 Magnesium... LL. mg. 21 0.380 16 6 10 51 Phosphorus. . . . . . . . mg. 150 3,598 16 42 69 353 Potassium . . . . . . . mg. 199 6.561 16 56 92 470 Sodium . . . . . . . . .. mg. 80 2.074 16 23 37 190 Zine Lo... mg. 3.02 0.089 16 0.85 1.39 7.13 Copper . . . . o.oo... mg. 0.077 0.001 16 0.022 0.035 0.182 Manganese . . . . . . . . . mg. 0.019 0.001 16 0.005 0.009 0.045 VITAMINS: Ascorbicacid . . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. « + 5 wm «5 % =» mg. 0.054 0.004 8 0.015 0.025 0.127 Riboflavin . . . . . . . . . mg. 0.213 0.007 8 0.060 0.098 0.502 Niacin... . . . mg. 4.300 0.256 8 1.204 1.978 10.144 Pantothenic acid. . . . . . . mg. 0.961 0.269 0.442 2.267 VitaminBg . . . . . . . . mg. 0.23 0.06 0.10 0.53 Folagini v » + ow » 3 uw & 3 © omeg 8 2 4 19 ViaminByp . LL... . . meg 0.24 0.07 0.11 0.56 oo RE. 17 5 8 40 Vitamin A . . . . . . . voy 57 16 26 134 LIPIDS: Fatty acids: Saturated, total . . . . . . g 1.51 0.42 0.70 3.56 40... ...... Z 6:0. . . . ..... £ 8:0. : v5 +5 w 7s £ 10:0, « « wv «3 5 13 2 120... g 0.02 0.01 0.01 0.05 HB. «oe vv 8 0.04 0.01 0.02 0.09 160... 8 1.03 0.29 0.47 2.43 18:0. LLL 8 0.38 0.11 0.17 0.89 Monounsaturated, total g 1.93 0.54 0.89 4.55 16:1. LLL £ 0.27 0.08 0.12 0.64 18:1... LLL 8 1.61 0.45 0.74 3.79 20:00... £ 0.02 0.01 0.01 0.05 WN. Lene £ Polyunsaturated, total 8 1.37 0.38 0.63 3.24 182. LLL 8 1.09 0.31 0.50 2.58 183... LLL 8 0.05 0.01 0.02 0.12 184. . unas 8 20:4. LLL £ 0.11 0.03 0.05 0.26 0:5... 8 0.01 0.00 0.01 0.03 265. LL g 0.02 0.01 0.01 0.05 2:6. g 0.04 0.01 0.02 0.10 Cholesterol . . . . . ... mg. 88 25 40 208 Phytosterols . . . . « w . mg. AMINO ACIDS: Tryptophan. . . . . . .. 8 0.321 0.090 0.148 0.757 Threonine Soe hoe wa mows £ 1.162 0.325 0.535 2.741 bolle yy pez amu & 1.452 0.407 0.668 3.425 Leucine . . . . . ..... 8 2.064 0.578 0.949 4.869 Lysine . ......... & 2.337 0.654 1.075 5.513 Meitlonine: + wie « 2 w «= 2 0.761 0.213 0.350 1.795 CYS ow =v won vx 0 0 1 of 0.352 0.099 0.162 0.830 PAERYBIDINE ov + +m vv & 1.091 0.305 0.502 2.574 Tyrasiie 230g n wise z 0.929 0.260 0.427 2.192 Vale wrrmusnass £ 1.364 0.382 0.627 3.218 figrine. + «vw x 093 £ 1.659 0.465 0.763 3.914 Ain 2 0.854 0.239 0.393 2.015 he 7 1.501 0.420 0.690 3.541 ohare & 2.451 0.686 1.127 5.782 SUTTER: + 4 = + wx x & 4.119 1.153 1.895 9.717 PHEPR a usu sa 8 1.351 0.378 0.621 3.187 olise w 2 a mvewes : 1.131 0.317 0.520 2.668 Serine Solan nls ie meee g 0.946 0.265 0.435 2.232 ! With refuse = 89 g. AH-8-5 (1978) NDB No. 05074 CHICKEN, BROILERS OR FRYERS, LEG, MEAT AND SKIN, raw Page 101 Nutrients and units Amount in 100 grams, edible portion Standard Number of Amount in edible portion of common measures of food Approximate measure and weight Amount in edible portion of 1 pound of food as purchased Refuse: Bone 27% Mean error samples 11b r-t-c 1 leg chicken = 101 g = 167 g* A B c D E F G PROXIMATE: Water « oo . 69.91 0.271 28 70.61 116.75 231.47 keal 187 189 312 618 Food energy = « «= + + + «= ko... 782 789 1,305 2,588 Protein NX 6.25) . . . . g . .. 18.15 0.101 28 18.33 30.31 60.10 Total lipid (fat) . . . . . . . £ ww: 12.12 0.228 28 12.24 20.23 40.12 Carbohydrate, total . . . . . gL ww 0.00 0.00 0.00 0.00 Fiber. . . . ... .... g . 0.00 0.00 0.00 0.00 Ash oo £ 0.85 0.028 28 0.86 1.42 2.82 MINERALS: Calcium: = 2 3 5 vi 4 & & 3 mg. . . 10 0.566 24 10 17 34 WOR & wv sv ww 3% a 3 mg. 1.01 0.025 24 1.02 1.68 3.33 Magnesium mg. . . 21 0.264 24 21 34 68 Phosphorus. . . . . . . . mg. . 149 2.159 24 150 249 493 Potassium . . . . . . . . . mg. . 198 5.387 24 200 331 657 Sodium . . . Lo... ... mg 79 1.227 24 80 132 261 Zinc oe mg... 1.77 0.025 24 1.79 2.96 5.87 Copper . . o.oo... mg... 0.058 0.002 24 0.059 0.097 0.192 Manganese . . . . . . . . . mg. . . 0.020 0.000 24 0.020 0.033 0.066 VITAMINS: Ascorbic acid ; ; wv: v + » mg. . 2.5 2.5 4.1 8.1 Thiamin. . . . . . . ... mg... 0.067 0.003 16 0.068 0.112 0.222 Riboflavin . . . . . . . . . mg. . . 0.164 0.004 16 0.166 0.274 0.543 Niacin... oo... mg... 5.435 0.172 16 5.489 9.076 17.995 Pantothenic acid. . . . . . . mg. . . 1.110 1 1.121 1.854 3.675 VitaminBg . . . . . . .. mg. . . 0.29 1 0.29 0.48 0.96 FOIL « & v « wm « 5 @ # & meg. . 11 2.150 4 11 19 37 VitaminByp . . . . . . . . mcg 0.32 0.33 0.54 1.07 Rin © ¢ «vs 5 ms a Joe. 36 36 60 119 wv. 123 124 206 408 LIPIDS: Fatty acids: Saturated, total . . . . . . £ 3.41 3.45 5.70 11.30 #0. . 2 vv 5 mons 8 6:0. . .. . .... g 80. . . . . .... £ 100. . ...:¢ w= £ 25 FEE 8 0.02 0.02 0.03 0.07 14:0... LLL 8 0.10 0.10 0.16 0.32 16:0... LLL 8 2.48 2.51 4.14 8.22 18:0... 8 0.70 0.71 1.17 2.31 Monounsaturated, total. . . g 4.89 4.94 8.17 16.19 61... LLL 8 0.67 0.67 1.11 2.20 VB: 5 pesmi R 2 4.05 4.09 6.76 13.40 200... LL. £ 0.12 0.12 0.19 0.38 271. Lh eee g Polyunsaturated, total . . . g 2.65 2.68 4.43 8.78 18:2... LLL £ 2.34 2.36 3.91 7.74 183... LLL 8 0.11 0.11 0.18 0.36 Ba sv isms ow g 20:4. LL 8 0.08 0.08 0.14 0.28 2005. LL £ 0.01 0.01 0.02 0.03 25... ... 8 0.02 0.02 0.03 0.05 26. ........ £8 0.03 0.03 0.05 0.10 Cholesterol. . . . . . . . mg... 83 83 138 274 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . .. & 0.204 0.206 0.341 0.675 Threonine . . . . . . ... £ 55 0.752 0.760 1.256 2.490 bOIBUEIRE 5 51 5 5 8 ¥ 2 » 4 & 0.911 0.920 1.521 3.016 Leucine . . . . . . . ... 8 1.325 1.338 2.213 4.387 Lysine... ....... 8 1.484 1.499 2.478 4.914 Methlonite o; 5 + = » + = » £ 0.485 0.490 0.810 1.606 Cystine . . «vv vv ns £ 0.241 0.243 0.402 0.798 Phenylalanine . . « . » an 2 0.707 0.714 1.181 2.341 Tytosie .. ow «3 = 48 © £ 0.588 0.594 0.982 1.947 Yoling ;osmpemes ws £ 0.883 0.892 1.475 2.924 AGIA, 4 5; 4 5 = x 0 wos z 1.133 1.144 1.892 3.751 Histidine. os £ 0.536 0.541 0.895 1.775 AIRE. we vx msn ? 1.051 1.062 1.755 3.480 Asparticatid «4 wi x x ow 2 1.618 1.634 2.702 5.357 Glitamiggid.. + » & 5 + 8 2 2.660 2.687 4.442 8.807 DEINE: st 2 2 3 3 £2 1.144 1.155 1.910 3.788 PRUE : pms meri £ 0.865 0.874 1.445 2.864 Seria: oe srlela ee oe % 0.639 0.645 1.067 2.116 ! With refuse = 231 g. AH-8-5 (1978) NDB No. 05075 CHICKEN, BROILERS OR FRYERS, LEG, MEAT AND SKIN, cooked, fried, batter dipped Page 102 Amount in edible portion of 1 pound of food as purchased Refuse: Bone 22% Amount in edible portion of common measures of food Approximate measure and weight Amount in 100 grams, edible portion Nutrients and units Mean Sunde Np 20 1 1b r-t-c 1 Teg chicken = 95 g = 158 g! A B C D E F G PROXIMATE: Water. . . . . . . . . .. 2 52.08 49.48 82.29 184.27 kcal 273 259 431 964 Food energy = = - - - - . - ig 1,140 1,083 1,802 4,035 Protein (NX 6.25) . . . . ¢ 21.77 20.68 34.39 77.02 Total lipid (fat) . . . . . . . g 16.17 15,37 25.55 57.22 Carbohydrate, total . . . . . g 8.72 8.28 13:77 30.83 Fiber . . . . . . . . . .. gz. 0.03 0.03 0.05 0.12 Ash... g 1.26 1.20 1.99 4.46 MINERALS: Calcium . . . . mg. 18 17 28 62 Wor , 6 5: 5% 5 5.00 » o mg. 1.40 1.33 2.21 4.95 Magnesium | mg. 20 19 32 72 Phosphorus. . . . . . . | mg. 152 144 240 537 Potassium . . . . . . . | mg. 189 180 299 670 Sodium . . . . . . . ... mg. 279 265 442 989 Zinc Lo... LLL. mg. 2.17 2.06 3.43 7.67 Copper . . . . . . . ... mg. 0.080 0.076 0.126 0.283 Manganese . . . . . . . . . mg. 0.054 0.051 0.085 0.191 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. 0.116 0.110 0.183 0.410 Riboflavin . . . . . . . | mg. 0.221 0.210 0.349 0.782 Niacin. . . . . . .. .. mg. 5,433 5.161 8.584 19.222 Pantothenic acid. . . . . . . mg. 0.994 0.944 1.571 3.517 VitaminBg . . . . . . . . mg. 0.27 0.26 0.43 0.95 Folacin . . . . . . . . .. mcg 9 8 14 31 VitaminByp . . LL... meg 0.28 0.27 0.44 0.99 _— RE 27 26 43 96 VIII + =o + we 3 4 wv. 91 86 144 321 LIPIDS: Fatty acids: Saturated, total. . . . . . g 4.28 4.07 6.77 15,15 40... £ 6:0: : 5 5 x wom sos 8g BO: 2 wm 259 2 % = £ 10:0. . = v2 v0 + 5 5 g 1220... LL... g 0.02 0.02 0.03 0.07 MO. . wns vm vn g 0.09 0.09 0.15 0.33 160... . ..... g 2.84 2.70 4.49 10.06 0: 2 0, 5 6.0 no g 1.25 1.19 1.97 4.42 Monounsaturated, total g 6.58 6.25 10.39 23.27 BY ov ws 5 0s g 0.51 0.48 0.80 1:19 81... g 5.95 5.65 9.40 21.05 2000. LLL LLL g 0.08 0.07 0.12 0.28 R20 vom om ok eww 8g Polyunsaturated, total g 3.85 3.66 6.09 13,63 182... g 3.45 3.27 5.44 12.19 183... ohn 2 0.19 0.18 0.29 0.65 184. LLL. 2 204. . «cn w 8 0.10 0.09 0.15 0.34 20:5. eae 8 0.01 0.01 0.02 0.04 25... LL. g . 0.02 0.02 0.03 0.06 22:6 45% 55 ow g . 0.04 0.03 0.06 0.12 Cholesterol .. . . . . . . . mg. 90 85 142 318 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan oo 5 vs ui 8 0.250 0.238 0.395 0.885 YHROIIne 3 5 5 0 2 % «a 8 0.894 0.849 1.413 3.163 Yooleuciag «=. v = w 5 4 5 £ 1.095 1.040 1.730 3.874 Leucine . . . . . ..... & 1.603 1.523 2.533 5.671 Lysine . . ........ & 1.718 1.632 2.714 6.078 Methionine .. . « wa + wa 2 0.574 0.545 0.907 2.031 Cystine... . ...... & 0.298 0.283 0.471 1.054 Phenylalanine . . . . . . . & 0.870 0.827 1.375 3.078 Tyrosine... . .. ... 8 0.711 0.675 1.123 2.5186 Valine... LL... £ 1.065 1.012 1.683 3.768 i g 1.326 1.260 2.095 4.691 Histidine A & 0.638 0.606 1.008 2.257 Alanine . . . . . . .... & 1.217 1.156 1.923 4.306 Aspartic acid somos eww oom & 1.885 1.791 2.978 6.669 Glutamic acid PH E Ym oes £ 3.479 3.305 5.497 12.309 Glycie . « 4 5 & wi + 4 : 1.287 1.223 2.033 4.553 Proline + + wiv v wuss £ 1.112 1.056 1.757 3.934 Ce LE £ 0.799 0.759 1.262 2.827 ! With refuse = 203 9; 50% meat, 8% skin, and 20% coating. AH-8-5 (1978) NDB No. 05076 CHICKEN, BROILERS OR FRYERS, LEG, MEAT AND SKIN, cooked, fried, flour coated Page 103 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 28% Maan Stokiong Number ot 1b r-t-c 1 Teg chicken = 67 g = 112 g* A B Cc D E F G PROXIMATE: 0 55.28 37.04 61.91 180.54 al 254 170 285 831 rr a— 1,065 713 1,192 3,477 Protein (NX 6.25) . . . . g . .. 26.84 17.98 30.06 87.67 Total lipid (fat) . . . . . . . 8... 14.43 9.67 16.16 47.13 Carbohydrate, total . . . . . g£ - . 2.50 1.67 2.80 8.16 Fiber . . . . . . . . . .. £ . . 0.01 0.01 0.01 0.03 A £0 icon cing Feu 0.95 0.64 1.07 3.11 MINERALS: Calcium. ov v5 5 5 5 ow a mg. . 13 9 15 43 On: . & Wl vow om oe ow ow mg. . 1.43 0.95 1.60 4.65 Magnesium |. mg. . . 24 16 27 78 Phosphorus. . . . . . . . mg. . 182 122 204 594 Potassium . . . . . . . . . mg. . . 233 156 261 761 Sodium . . . . . . . . .. mg... 88 59 99 289 TIE +o ms hme mg. . 2.68 1.80 3.00 8.76 Copper . . «o.oo... mg... 0.085 0.057 0.095 0.278 Manganese . . . . . . . . . mg. . . 0.032 0.021 0.036 0.105 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . ... mg... 0.088 0.059 0.099 0.287 Riboflavin . . . . . . . . . mg. . . 0.235 0.157 0.263 0.768 Niacin. . . . . ..... mg... 6.546 4.386 7.332 21.379 Pantothenic acid. . . . . . . omg... 1.198 0.803 1.342 3.913 VitaminBg . . . . . . . . mg. . 0.34 0.23 0.38 1.11 Folacini . wv 5 + wv 3 ow + meg. 8 5 9 26 VitaminBqa . . . . . . . meg. 0.31 0.21 0.35 1.01 Vitamin A RE. ov 28 18 31 30 Co Ww... 92 61 103 300 LIPIDS: Fatty acids: Saturated, total. . . . . . g 3.90 2.62 4.37 12.75 40... . . .... 2 6:0. . . . . .... 8g BO. - : sew 2 3 6 & £ 10:0. . : 200 5 © + » & wm 1220... LL... g 0.03 0.02 0.03 0.09 MO. oc vwn sows ry 0.10 0.07 0.11 0.32 160. . . . . . ... g . .. 2.73 1.83 3.06 8.91 180. . . . . . . .. g£ . . 0.95 0.64 1.07 3.11 Monounsaturated, total. . . g . . . 5.68 3.80 6.36 18.53 Wil somes uss Fg 0.64 0.43 0.72 2.09 800 oc vmov sow v g vo 4.87 3.27 5.46 15.92 20:0. LLL LLL. we ww 0.10 0.07 0.11 0.33 2:1. 0... LLL. Eg oe oa Polyunsaturated, total . . . g . . . 3.33 2.23 3.73 10.88 m2... LLL. £ 2.91 1.95 3.26 9.50 183... LLL £ 0.14 0.09 0.16 0.46 18:4. . «ovo owow os gw owe 20:4... £ 0.12 0.08 0.14 0.40 20:5... 0... LL go... 0.01 0.01 0.01 0.04 25... g 0.02 0.02 0.03 0.08 26... g 0.05 0.03 0.05 0.15 Cholesterol. . . . . . . . mg. . . 94 63 105 307 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan » « « » « we » ERE 0.304 0.204 0.340 0.993 THeOnite + ¢ «wi ¢ 4 @ & & gs 1.112 0.745 1.245 3.632 UOREEIRE ; 4 mw 4 won x 8 £ re 1.357 0.909 1.520 4.432 Leucine . . . . . . . g 1.969 1.319 2.205 6.431 Lysine’ , « 5 a5 & ws #0 zg... 2.189 1.467 2.452 7.149 Methionine . . . . . . . . 2 -.- 0.718 0.481 0.804 2.345 Cystine . . . ....... aes 0.357 0.239 0.400 1.166 Phenyidlani ow + + we 0 £ ss 1.054 0.706 1.180 3.442 Tyroslae » oo «2 v2 goo 0.875 0.586 0.980 2.858 Ye srameemne Hos 1.310 0.878 1.467 4.278 i ly 1.659 1.112 1.858 5.418 Histidine. oe Ee 0.797 0.534 0.893 2.603 a rig oie ae £0 1.531 1.026 1.715 5.000 AFRICA « « « 2 wv «0 go 2.377 1.593 2.662 7.763 Qlinmedl mc une e £ xxx 4.029 2.699 4.512 13.159 Qlyeings «2 mz tty gn 1.621 1.086 1.816 5.294 Polite cv monmenn £ 1.278 0.856 1.431 4.174 SNe Been 0.948 0.635 1.062 3.096 ! With refuse = 155 g. AH-8-5 (1978) NDB No. 05077 CHICKEN, BROILERS OR FRYERS, LEG, MEAT AND SKIN, cooked, roasted Page 104 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse:Bone 29% Mean SO 1 1b r-t-c leg “mR Chicken = 69 g = 14g A B Cc D E F G PROXIMATE: Water . . PI 60.92 0.416 16 42.03 69.45 196.21 el. 232 160 265 748 Food energy: + + » + ix - + kL 972 671 1,108 3,130 Protein (NX 6.25) . . . . z ... 25.96 0.258 16 17.91 29.60 83.62 Total lipid (fat) . . . . . . . 2 ci. 13.46 0.185 16 9.29 15.35 43.36 Carbohydrate, total . . , . . gwen 0.00 0.00 0.00 0.00 Fiber. . . . . . .. . .. gs 0.00 0.00 0.00 0.00 Ash oo g 0.92 0.028 16 0.63 1.05 2.95 MINERALS: Calcium. . . . mg. 12 0.656 16 9 14 40 on o.oo... mg... 1.33 0.040 16 0.92 1.52 4.30 Magnesium | mg. . 23 0.456 16 16 26 73 Phosphorus. . . . . . | mg. . 174 3.891 16 120 199 561 Potassium . . . . . . . . . mg... 225 5.495 16 155 256 724 Sodium . . . . . . . ... mg... 87 1.666 16 60 99 280 ZINE i 50 «x % 5 6 nw vs mg... 2.60 0.045 16 1.79 2.96 8.37 COPE 56 5% 5 5 2 mm s mg. 0.077 0.002 16 0.053 0.088 0.248 Manganese . . . . . . . . . mg... 0.021 0.000 16 0.014 0.024 0.068 VITAMINS: Ascorbicacid . . . . . . | mg... 0.0 0.0 0.0 0.0 Thiamin. . . . . . .... mg... 0.068 0.006 8 0.047 0.078 0.219 Riboflavin . . . . . . . . . mg... 0.213 0.006 8 0.147 0.243 0.686 Niacin... . . . .... mg... 6.196 0.437 8 4.275 7.063 19.957 Pantothenic acid. . . . . . . mg. . . 1.156 0.798 1.318 3.723 VitaminBg . . . . . . . . mg. 0.33 0.22 0.37 1.05 Folacin . . . . . . . . meg 7 5 8 23 VitaminByp . . . LL. meg 0.30 0.21 0.35 0.98 RIA ov om RE 39 27 45 127 w 135 93 154 434 LIPIDS: Fatty acids: Saturated, total . . . . . . g 3.722 2.57 4.24 11.98 $0 55 35 oe g 60: ov : 5m 43 5 8g BO. «sow oso ow g 10:0. . . . . . . Z «on 120... LLL g - 0.03 0.02 0.03 0.09 MWB: 5 io van + 5 « B oan 0.10 0.07 0.12 0.33 16:0... LL 8g 2.71 1.87 3.08 8.71 18:0... g 0.77 0.53 0.88 2.49 Monounsaturated, total . . . g . . . 5.24 3.61 5.97 16.87 el. £ 0.73 0.50 0.83 2.34 1... g& 4.32 2.98 4.93 13.92 Wl, Lee £ 0.12 0.08 0.14 0.39 21. . iis ose oes g . . . Polyunsaturated, total . . . g . . | 3.00 2.07 3.42 9.65 2, vwi wv £ 2.59 1.79 2.95 8.34 Bl vv rae £ 0.12 0.08 0.13 0.37 18:4. . 0... g wu oa WA; bres em Lo 0.12 0.09 0.14 0.40 Bera mEs mas £ 0.01 0.01 0.02 0.05 WB. seman £ 0.02 0.02 0.03 0.08 Whpsameomay LR 0.05 0.03 0.05 0.15 Cholesterol. . . . . . . | mg. . . 92 64 105 297 Phytosterols . . . . . . . . mg. . a AMINO ACIDS: Toymaphan . Methionine Co g 0.482 0.053 0.183 1.486 Cystine . . . . . . « . .. £ 0.281 0.031 0.107 0.867 Phenylalanine . . . . . . . 8 0.731 0.080 0.278 2.254 J ragaiiis iC = i ane i: som fos wm vow 0.913 . . . ARGOS, + 5 ww » wv & g 1.316 0.145 0.500 4.059 Histidine RC £ 0.515 0.057 0.196 1.588 ARNE «= oa wi = » wi x» £ 1.280 0.141 0.486 3.948 Aspartic. acl Ce £ 1.750 0.193 0.665 5.397 Glutamic acid vw on wom on om d & 2.735 0.301 1.039 8.435 Glycine . . . . . ..... & 1.837 0.202 0.698 5.665 Proline RW EL WER WE g 1.219 0.134 0.463 3.759 SOHNE . + wv vow ow sow a 2 0.724 0.080 0.275 2.233 ! With refuse = 56 g. AH-8-5 (1978) NDB No. 05087 CHICKEN, BROILERS OR FRYERS, NECK, MEAT ONLY, raw Page 114 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Standard Number of Refuse:Bone 36%, skin and Mean error samples 1 1b r-t-c 1 neck separable fat 39% chicken = 6 g =20g! A B Cc D E F G PROXIMATE: Water . . . . . . . . . .. gE 71.17 1.068 8 4.27 14.23 80.70 keal 154 9 3 175 Food energy « «+ « - - - - fri 645 39 129 731 Protein (NX 6.25) . . .. g . 17.55 0.396 9 1.05 3.51 19.90 Total lipid (fat) . . . . . . . g ... 8.78 0.546 8 0.53 1.76 9.96 Carbohydrate, total . . . . . g . . 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g 0.00 0.00 0.00 0.00 Ash... ® 5:3 0.69 0.015 8 0.04 0.14 0.78 MINERALS: Calcium. . . . . . .. .. mg... 27 1.445 8 2 5 31 Iron... ........ mg... 2.06 0.064 8 0.12 0.41 2.33 Magnesium . . . | mg. 17 0.553 8 1 3 19 Phosphorus. . . . . . . . mg. 113 2.851 8 7 23 129 Potassium . . . . . . . . . mg. 175 8.374 8 11 35 199 Sodium . : 5 wo ss omous os mg. 81 1.034 8 5 16 92 ZINE ww «ow ios on ome wg mg. 2.68 0.176 8 0.16 0.54 3.04 Copper « + o« wm 2% & = » & mg. 0.109 0.005 8 0.007 0.022 0.124 Manganese . . . . . . . . . mg 0.035 0.002 8 0.002 0.007 0.040 VITAMINS: Ascorbicacid. . . . . . . . mg 2.7 0.2 0.5 3.1 Thiamin. . . . . . . . . . mg. 0.054 0.007 8 0.003 0.011 0.061 Riboflavin . . . . . . . . . mg. 0.228 0.017 8 0.014 0.046 0.259 Nia «wow own mon x a mg. 4.119 0.231 8 0.247 0.824 4.671 Pantothenic acid. . . . . . . mg 1.090 0.065 0.218 1.236 VitaminBg . . . . . . . . mg... 0.29 0.02 0.06 0.33 Folacin . . . . . . . . .. meg . 8 1 2 10 VitaminByp . . . . LL. meg 0.32 0.02 0.06 0.36 oe RE. 44 3 9 50 Vitamin A . . . . oo... w. 146 9 29 166 LIPIDS: Fatty acids: 2 Saturated, total. . . . . . 8 2.25 0.14 0.45 2.55 #0: 2 swine ovo £ BO. + « wovw owe ow £g 80. . . . . .... £ 10:0. . . . . .... £ 120... ...... 8 0.04 0.008 17 0.00 0.01 0.05 140... ...... g 0.05 0.006 24 0.00 0.01 0.06 160. ........ 8 1.50 0.065 24 0.09 0.30 1.71 18:0... ...... 8 0.59 0.037 24 0.04 0.12 0.67 Monounsaturated, total. . . g 2.73 0.16 0.55 3.09 16:1... LLL £ 0.40 0.027 24 0.02 0.08 0.45 181. £ 2.27 0.104 24 0.14 0.45 2.57 2001... LL. g 0.02 0.006 6 0.00 0.00 0.02 2:0, 5 hws sows oe £ Polyunsaturated, total £ 2.18 0.13 0.44 2.47 18:2. LL... 8 1.67 0.074 24 0.10 0.33 1.990 183... 8 0.07 0.005 18 0.00 0.01 0.08 18:4... .. £ pC g 0.21 0.038 16 0.01 0.04 0.24 2005... LL LLL £ 0.02 0.008 8 0.00 0.00 0.02 25. 0... 8g 0.04 0.012 9 0.00 0.01 0.05 226... 8 +. 0.08 0.024 9 0.00 0.02 0.09 Cholesterol. . . . . . . . mg. . 83 5 17 94 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan... . . . . . 8 - 0.205 0.012 0.041 0.232 Threonine vow ono ow RW ogg goon 0.741 0.044 0.148 0.840 hsoleucing ew wom ow mown Bow £ 0.926 0.056 0.185 1.050 Leucine . . . . ...... & 1.316 0.079 0.263 1.492 Lysine... ....... 8 1.491 0.089 0.298 1.691 Methionine NE 8g 0.486 0.029 0.097 0.551 Cystine... . . ..... 8 0.225 0.014 0.045 0.255 Phenylalanine LE FR YR 8 0.696 0.042 0.139 0.789 Tyrosine $F RE ERE ER £ 0.592 0.036 0.118 0.671 Valine ". . ...... 8 0.870 0.052 0.174 0.987 Arginine re i 8 1.058 0.063 0.212 1.200 Histidine bi vs mm Ew www 8 0.545 0.033 0.109 0.618 Alanine . . LL... 8g 0.957 0.057 0.191 1.085 Aspartic acid TE ENTE g 1.563 0.094 0.313 1.772 Glutamic acid TE EEE EY g 2.627 0.158 0.525 2.979 Glycine Re 4 WER WEE g 0.862 0.052 0.172 0.978 Proline . . . . ...... 8 0.721 0.043 0.144 0.818 Serine. . . . . . . . .. 8 0.604 0.036 0.121 0.685 ! With refuse = 79 g. 2 Values based on data for fat extracted from thigh meat of broilers or fryers, roasting chickens, and stewing chickens. AH-8-5 (1978) NDB No. 05088 CHICKEN, BROILERS OR FRYERS, NECK, MEAT ONLY, cooked, fried Page 115 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight 1 1b r-t-c 1 neck Refuse:Bone 29%, skin 27% Wesn chicken = 7 =22g 9g 9g A B E F G PROXIMATE: water . . . . g 58.71 4.11 12.92 117.18 real . . 229 16 50 457 Food energy «= + + = + + + + od... 957 67 211 1,910 Protein (NX 6.25) . . . . g 26.87 1.88 5.91 53.63 Total lipid (fat) . . . . . . . g -. 11.88 0.83 2.61 23.71 Carbohydrate, total . . . . . g - . 1.77 0.12 0.39 3.54 Fiber . . . . . . . . . .. g . .. 0.01 0.00 0.00 0.01 Ash... wis 0.78 0.05 0.17 1.55 MINERALS: Caelumis: v + ow ¢ 5 5 ¥ » mg. . . 41 3 9 81 ION «wv v5 wv vow os mg. . . 2.98 0.21 0.66 5.94 Magnesium . . . . . . . mg... 20 1 4 40 Phosphorus, . . . . . . . mg. . . 135 9 30 270 Potassium . . . . . . . . . mg. . . 213 15 47 426 Sodium . . . . LL. mg... 99 7 22 197 INC : wv 45 v5 @ ¥ 3% mg. . . 4.24 0.30 0.93 8.46 COPPEY & i» 4 » w) » % ® & # LT 0.161 0.011 0.035 0.321 Manganese . . . . . . . . . mg. ou 0.050 0.004 0.011 0.100 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg... 0.070 0.005 0.015 0.140 Riboflavin . . . . . . . . . mg... 0.318 0.022 0.070 0.635 Niacin. . . . . . . . .. mg... 5.027 0.352 1.106 10.034 Pantothenic acid. . . . . . . mg... 1.165 0.082 0.256 2.325 VitaminBg . . . . . . . . mg. . . 0.35 0.02 0.08 0.69 Folacin . + « = + + = L. omeg 8 1 2 16 VitaminByp . . . . . . . meg. 0.30 2 02 3 or 3e Lo RE. . . 49 Vitamin A - . . . . . . .. ww... 162 11 36 323 LIPIDS: Fatty acids: Saturated, total . . . . . . g 3.00 0.21 0.66 5.99 4:0... LL. £ 6:0. . . . 8g 80: : 2 6 «wn 21 £ 10: 5 wo 2 3 w 5 & g +s 1220. . «ov vv vs 8 0.02 0.00 0.01 0.05 140. . ....... g 0.06 0.00 0.01 0.11 16:0. . . . . . . .. g + 1.83 0.13 0.40 3.66 180... ...... g 1.05 0.07 0.23 2.10 Monounsaturated, total. . . g . . . 4.57 0.32 1.01 9.12 Wilks wz3 9433 g 52s 0.24 0.02 0.05 0.48 18s os woo x w 7 + w Eg sw 4.30 0.30 0.95 8.58 20:1. LLL g +x 0.01 0.00 0.00 0.02 7 + | £ «+ Polyunsaturated, total . . . g . . . 3.04 0.21 0.67 6.06 18:2. & vs 5 5 3% 5 & g v3 2.63 0.18 0.58 525 1383; 5 5 55 oo 5 7 ow g +s 0.15 0.01 0.03 0.30 IBA. «wv vs ov «ow g «on 2004... LL. Bg «on 0.13 0.01 0.03 0.25 2008. vv sx uv wo g 0.01 0.00 0.00 0.03 BES. wow nox no ow Z2 i. 0.03 0.00 0.01 0.05 26. . .. soso 8g 0.05 0.00 0.01 0.10 Cholesterol . . . . . . . . mg. 105 7 23 210 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan Co £ . . 0.314 0.022 0.069 0.627 Threonine . . . . . . . .. g& 1.132 0.079 0.249 2.259 Isoleucine: . « « «wo. on ow « € woes 1.417 0.099 0.312 2.828 Jeieing md EBM EE g& 2.016 0.141 0.442 $004 ye woos sow sos es g8 . .. 2.267 0.159 .499 . Methionine. . . . . . . . ow: 0.742 0.052 0.163 1.481 Cystine . . . ....... g 5 0.346 0.024 0.076 0.691 Phenylalanine «wom om om hE g 1.069 0.075 0.235 2.134 Tyan : co 0.907 0.063 0.200 3.818 AE cow wow sos woes Co 1.333 0.093 0.293 . Arginine EEE Eww 1.616 0.113 0.356 3.226 Histidine. . . . . . .... & won 0.832 0.058 0.183 1.661 i § #4 1.461 0.102 0.321 2.916 Aspartic acid ee hn ae ££ 2.383 0.167 0.524 4.756 Glumsmicacld. +» « 5 ® 4 & £ 4.081 0.286 0.898 8.146 Glycine SEE AE £ 1.317 0.092 0.290 2.629 Proline Wiig GB WEE WR gow on 1.125 0.079 0.248 2.246 Serine wou x vowow ow wows g& 0.930 0.065 0.205 1.856 ! With refuse = 50 g. AH-8-5 (1978) NDB No. 05089 CHICKEN, BROILERS OR FRYERS, NECK, MEAT ONLY, cooked, simmered Page 116 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 32%, skin 35% Mean Bro Num ara ! 1 1b r-t-c 1 neck chicken = 5 g = 18 g! A B C D E F G PROXIMATE: Water. . . . . . . . . .. g 67.05 0.580 8 3.35 12.07 100.38 Vy 179 9 32 267 Food energy - «= + + - oT 747 37 135 1,119 Protein (NX 6.25) . . . . g . 24.56 0.291 8 1.23 4.42 36.76 Total lipid (fat) . . . . . . . 2 8.18 0.288 8 0.41 1.47 12.25 Carbohydrate, total . . . . . £ 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. gz. 0.00 0.00 0.00 0.00 Ah 5 vim 55 9 55 5 0 g 0.77 0.045 8 0.04 0.14 1.16 MINERALS: Calelumic. wi » 5 wv 4 wow 3 mg. 44 2.160 8 2 8 65 Iron... ... mg. 2.63 0.034 8 0.13 0.47 3.93 Magnesium... | mg. 16 0.414 8 1 3 24 Phosphorus . . . . . . . . mg. 128 6.450 8 6 23 191 Potassium . . . . . . . . . mg. 140 6.800 8 7 25 209 Sodium . . . LL... mg. 64 1.999 8 3 12 96 ne 5 sm as mss nme mg. 3.77 0.118 8 0.19 0.68 5.65 Copper » = 5s » 3 w § # & ¢ mg. 0.129 0.002 8 0.006 0.023 0.193 Manganese . . . . . , . . . mg. 0.048 0.002 8 0.002 0.009 0.072 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin: « = : 4 = 3 » & + mg. 0.046 0.003 8 0.002 0.008 0.069 Riboflavin . . . . . . . .. mg. 0.283 0.015 8 0.014 0.051 0.424 Niacin. . . . . . . . .. mg. 3.956 0.380 8 0.198 0.712 5.922 Pantothenic acid. . . . . . . mg. 0.671 0.034 0.121 1.004 Vitamin Bg . . . . . . . . mg. 0.16 0.01 0.03 0.24 Folacin . . . . . . . . .. mcg 6 0 1 8 VitaminByp . . . . . . mcg 0.17 0.01 0.03 0.25 Vitamin A RY; 24 > 2 34 Coo 1. 121 6 22 181 LIPIDS: Fatty acids: Saturated, total. . . . . . 8 2.10 0.10 0.38 3.14 80: w = 3 5 53 » + gL 60: « + ww sow ow os ig 80. . . . 8 100... LL... 2 1220. + ss 5: 2 & - g 0.04 0.00 0.01 0.06 40... cv vn on £ 0.05 0.00 0.01 0.07 1600. + + 5 w «5» & £ 1.40 0.07 0.25 2.10 180... ...... 8 0.55 0.03 0.10 0.82 Monounsaturated, total. . . g 2.54 0.13 0.46 3.80 16:1... g 0.37 0.02 0.07 0.55 1815 5689 vc mo 8g 2.11 0.11 0.38 3.16 2:0. LL... g 0.02 0.00 0.00 0.02 220 on 5 5 wok 3 oA £ Polyunsaturated, total g 2.03 0.10 0.37 3.04 182... g 1.56 0.08 0.28 2.34 83... £ 0.07 0.00 0.01 0.10 184. g 204: 5: 0 5 8 oes 2 0.20 0.01 0.04 0.29 20/5: 5 5 Ww 5 5 bg g 0.02 0.00 0.00 0.03 25... LLL g 0.04 0.00 0.01 0.06 2:6... LL. g 0.08 0.00 0.01 0.11 Cholesterol... . . . . . mg. 79 4 14 118 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.287 0.014 0.052 0.430 Threonine oar mn eu en £ 1.037 0.052 0.187 1.552 Isoleucine . . . . . . . . . £ 1.297 0.065 0.233 1.942 Leucine . . . . . . . . .. z 1.843 0.092 0.332 2.759 Lysine . . . . . . . ... g 2.086 0.104 0.375 3.123 Methionine . . . . . . . . 8 0.680 0.034 0.122 1.018 Cystine . . ........ g 0.314 0.016 0.057 0.470 Phenylalanine Eww ok ow ow 2 0.974 0.049 0.175 1.458 Tyrosine Co & 0.829 0.041 0.149 1.241 Valine ww vs wwe om & 1.218 0.061 0.219 1.823 Arginine. ov nw 8 1.481 0.074 0.267 2,217 Histidine 5 8 on BEE Eom ow g 0.762 0.038 0.137 1.141 Alpine . « «ss wv os ow g 1.340 0.067 0.241 2.006 Asparticacid . . . . . . . . g 2.188 0.109 0.394 3.275 Glutamic acid. . . . . . . . £ 3.678 0.184 0.662 5.506 Glycine rw wm som om 8 g 1.206 0.060 0.217 1.805 Proline Ce & 1.010 0.051 0.182 1.512 Serine. . . . . . . . .. g 0.845 0.042 0.152 1.265 AH-8-5 (1978) NDB No. 05090 CHICKEN, BROILERS OR FRYERS, THIGH, MEAT AND SKIN, raw Page 117 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse:Bone 21% Mean Standard NG grok 1b r-t-c 1 thigh chicken = 57 g = 94 g! A B C D E F G PROXIMATE: Water . . . . . . . . . .. g - 67.68 0.317 25 38.58 63.62 242.50 kcal 211 120 199 157 Food energy - - - - - - - - kJ. 884 504 831 3,168 Protein (NX 6.25) . . . . ¢ . 17.27 0.127 25 9.85 16.24 61.89 Total lipid (fat) . . . . . . . g 15.25 0.221 25 8.69 14.34 54.65 Carbohydrate, total . . . . . g . 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g 0.00 0.00 0.00 0.00 Ash... g 0.81 0.027 25 0.46 0.76 2.89 MINERALS: Calcium . . . . . . . . .. mg. 10 0.497 24 6 g 36 HOM oo ww 55 50 0 20 4 3 mg. 0.99 0.025 24 0.56 0.93 3.54 Magnesium mg. 20 0.261 24 11 19 71 Phosphorus. . . . . . . . mg. 145 2.676 24 82 136 518 Potassium . . . . . . . . . mg. 192 5.430 24 110 181 689 SOOM « « 2 58 54 5 5 o » mg. 76 1.234 24 43 71 271 ZINC « 3 wm ve mw 5 way mg. 1.60 0.028 24 0.91 1.50 5.73 COPPRr + vis 5 + » ww & mg. 0.058 0.002 24 0.033 0.055 0.208 Manganese . . . . . . . . . mg. 0.019 0.000 24 0.011 0.018 0.068 VITAMINS: Ascorbicacid. . . . . . . . mg. 2.3 1.3 2+l 8.1 Thiamin. . . . . . . . . . mg. 0.062 0.003 16 0.035 0.058 0.222 Riboflavin . . . . . . . . . mg. 0.153 0.004 16 0.087 0.144 0.548 NIZE ww 5 8 wo 85 wm 4a mg. 5.426 0.184 16 3.093 5.100 19.441 Pantothenic acid. . . . . . . mg. 1.032 0.588 0.970 3.698 VitaminBg . . . . . . . . mg. 0.26 0.15 0.24 0.92 Polacin . . . vs wv 4 wo» mcg 7 4 7 27 VitaminByp . . . . . . . . mcg 0.30 0.17 0.28 1.08 vitamin A... LL. RE. 42 24 42 151 1. 145 83 136 520 LIPIDS: Fatty acids: Saturated, total. . . . . . g 4.34 2.47 4.08 15.55 40. . . ...... £ 6:0. . . . . .... £ 5 1 DR I g WO: om + 4 uv 5 £ 1200 vw 3 2 @ 5 v © 8 0.02 0.01 0.02 0.08 14:0... ...... g 0.12 0.07 0.12 0.44 160. .... : «+ = « 4 = 8 3.16 1.80 2.97 11.32 180. . . . .. ... g 0.88 0.50 0.83 3.16 Monounsaturated, total. . . g 6.28 3.58 5.90 22.50 160: as 5 v3 = © » « g 0.85 0.48 0.1789 3.03 BA, 5 v0 w 5 8 g 5.20 2497 4.89 18.64 2000... LLL... g 0.15 0.09 0.14 0.54 21... £ Polyunsaturated, total . . . g . 3.31 1.89 3.11 11.85 182: i vn on os g 2.95 1.68 2.71 10.57 BB, : 5 53% 445 g . 0.14 0.08 0.13 0.50 18:4. . 5 12% + 4 g 204. .ouovs avs g 0.09 0.05 0.08 0.31 2:5. LL... LL £ 0.01 0.01 0.01 0.04 25... 8 0.02 0.01 0.02 0.06 S26. LLL. 8 0.03 0.02 0.03 0.11 Cholesterol. . . . . . . . mg. 84 48 79 302 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan... . . . .. 8 0.192 0.109 0.180 0.688 Threonine . . . . . . . .. 8 0.713 0.406 0.670 2.555 Isoleucine EWE YR EER 8 0.858 0.489 0.807 3.074 Leucine . . . . . ..... g 1.254 0.715 1.179 4.493 Lysine eee g 1.402 0.799 1.318 5.023 Methionine . . . . . . .. g 0.458 0.261 0.431 1.641 Cystine te a uh & 0.231 0.132 0.217 0.828 Phenylalanine A 8 0.670 0.382 0.630 2.401 THOME © 4 owwix a vas £ 0.554 0.316 0.521 1.985 Valine “yy snore wnt £ 0.837 0.477 0.787 2.999 niki 2 1.086 0.619 1.021 3.891 Histidine a § 8 op oa WWE g 0.505 0.288 0.475 1.809 Alanine Lo £ 1.012 0.577 0.951 3.626 Aspartic acid en ete ee £ 1.540 0.878 1.448 5.518 Glutamic acid Ce & 2.521 1.437 2.370 9.033 IYO wif 2 # = + + = « 2 g 1.137 0.648 1.069 4.074 Proline TEER EEE EX 8 0.847 0.483 0.796 3.035 Bebe x srmseu ns £ 0.611 0.348 0.574 2.189 ! With refuse = 120 g. AH-8-5 (1978) NDB No. 05091 CHICKEN, BROILERS OR FRYERS, THIGH, MEAT AND SKIN, cooked, fried, batter dipped Page 118 Nutrients and units Amount in edible portion of tin 1 , edible porti Amount in 100 grams, edible portion common ures of food Amount in edible portion of 1 pound of food as purchased s ord Number of Approximate measure and weight Refuse: Bone 19% Mean om samples 1 1b r-t-c 1 thigh chicken = 52 g = 86 g* A B Cc D E F G PROXIMATE: Water . . . . . . . . g. .. 51.50 26.78 44.29 189.21 kcal 2717 144 238 1,016 Food energy = = - - - - . - k 1,157 602 995 4,251 Protein (NX 6.25) . . . . g ... 21.61 11.24 18.58 79.38 Total lipid (fat) . . . . . . . ry 16.53 8.60 14.22 60.75 Carbohydrate, total . . . . . En 9.08 4.72 7.81 33.37 Fiber . . . . . . . . . .. g . .. 0.04 0.02 0.03 0.13 Ash... 8 . 1.27 0.66 1.09 4.67 MINERALS: Calelum . © : 5 ws wv os mg. . . 18 9 16 67 Iron . . . . . . . .... mg... 1.45 0.75 1.24 5,31 Magnesium mg. 21 11 18 76 Phosphorus. . . . . . . | mg. 155 81 134 571 Potassium . . . . . . . . | mg. 192 100 165 704 Sodium . . . . . . . . .. mg. 288 150 248 1,058 ET mg... 2.04 1.06 1.75 7.48 Copper’ «= . » iw + 5 was mg. . . 0.082 0.043 0.071 0.301 Manganese . . . . . . . . . mg. . . 0.057 0.030 0.049 0.209 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. . . 0.119 0.062 0.102 0.437 Riboflavin . . . . . . . . mg 0.227 0.118 0.195 0.834 Nigtin « «+ wo 0 2 5 w » mg 5.715 2.972 4.915 20.997 Pantothenic acid. . . . . . . mg. . . 0.982 0.511 0.845 3.608 VitaminBg . . . . . . . . mg... 0.26 0.14 0.23 0.97 Folacin . . . . . . . . .. meg . . 9 5 8 32 VitaminByp . . . LL... mcg 0.28 0.14 0.24 1.01 Vitamin A . . . . . . . id 29 15 2s 105 ’ 1 . 95 50 82 350 LIPIDS: Fatty acids: Saturated, total . . . . . . PR 4.41 2.29 3.79 16.19 80: wv 5 5 5 5 3 5 « & & a. 60 vw 5 wn ow omg 8g 80. . .. ..... 8 10:0. . . .. .... £ 1220.0 iv «+ 3 © & 5 & » g 0.02 0.01 0.02 0.08 140.0 « 3 » £5 wi + g 0.10 0.05 0.09 0.36 160. . . . ..... g 2.96 1.54 2.54 10.87 180. . . . .. ... g 1.24 0.65 1.07 4.56 Monounsaturated, total £ 6.70 3.49 8.717 24.63 V6. ov own oe g 0.56 0.29 0.48 2.05 IB. woos mks oe g 6.01 3.13 5.17 22.08 1. SA. 8g 0.09 0.04 0.07 0.32 20, wows 88g ow zg Polyunsaturated, total . . . g 3.90 2.03 3.36 14.34 182. ve im soa g 3.49 1.81 3.00 12.80 183, vv wim won £ 0.19 0.10 0.16 0.68 188 5 5 5 wwii vow ue 8g 09; 5 556 55 0 g 0.10 0.05 0.09 0.37 2:5... LLL. & 0.01 0.01 0.01 0.04 25... & 0.02 0.01 0.02 0.07 26... .... g 0.04 0.02 0.03 0.14 Cholesterol. . . . . . . . mg. . . 93 48 80 341 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan Ce 8 + 0.248 0.129 0.213 0.911 Threonine Ce 8 0.886 0.461 0.762 3.255 Isoleucine $ RF 8 dom onoew 8 1.085 0.564 0.933 3.986 Leucine FE 8 1.590 0.827 1.367 5.842 Lysine eee es & 1.699 0.883 1.461 6.242 Methionine . . . . . . . . g 0.568 0.295 0.488 2.087 Cystine . . coo + 5% +» 5 3 0.297 0.154 0.255 1.091 Phenylalanine Cee £ 0.864 0.449 0.743 3.174 Tyrosine Peo en ny 8 0.705 0.367 0.606 2.590 Valine... ....... 8 1.056 0.549 0.908 3.880 Arginine Cee ee Boer 1.317 0.685 1.133 4.839 Histidine FB WE RW WE Ww g& 0.632 0.329 0.544 2.322 Bogle os smu mpes f 1.210 0.629 1.041 4.446 Aspartic acid Co £ 1.869 0.972 1.607 6.867 Glutamic acid Ce 8 3.465 1.802 2.980 12.730 Glycine Bel Ben tw wor om g 1.288 0.670 1.108 4.732 Proline GUS WEEE ELS g 1.114 0.579 0.958 4.093 Serine «v2 wus mvs g 0.796 0.414 0.685 2.925 ! With refuse = 106 g; 51% meat, 8% skin, and 22% coating. AH-8-5 (1978) NDB No. 05092 CHICKEN, BROILERS OR FRYERS, THIGH, MEAT AND SKIN, cooked, fried, flour coated Page 119 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 237% Mean Standard Niu ot 1 1b r-t-c 1 thigh chicken = 38 g = 62 g' A B Cc D E F G PROXIMATE: Water . . . . . 8 54.14 20.57 33.57 189.12 weal 262 99 162 914 Food energy «= = «= - + = - kJ 1,095 416 679 3,824 Protein (NX 6.25) . . . . g 26.75 10.17 16.59 93.44 Total lipid (fat) . . . . . . . g 14.98 5.69 9.29 52.33 Carbohydrate, total . . . . . 8 3.18 1.21 1.97 11.11 FIBEE . 4 5 60 2 % % ¥ & ® & g 0.01 0.00 0.01 0.05 Ash oo g 0.94 0.36 0.58 3.28 MINERALS: Calcium . . . . . . . . .. mg. 14 5 8 48 1 mg. 1.49 0.57 0.93 5.22 Magnesium... . . . mg. 25 9 '5 86 Phosphorus. . . . . . . . mg. 187 71 116 653 Potassium . . . . . . . . . mg. 237 90 147 827 Sodium « o «so ww 2 ome ou mg. 88 33 55 308 Zinc . o.oo. mg. 2.52 0.96 1:56 8.80 Copper + wi « = 5 w 3 ww 5 mg. 0.089 0.034 0.055 - 0311 Manganese . . . . . . . . . mg. 0.036 0.014 0.022 0.126 VITAMINS: Ascorbicacid . . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. 0.094 0.036 0.058 0.328 Riboflavin . . . . . . . . . mg. 0.243 0.092 0.151 0.849 Niacin = 2 ¢ ww s ww » 5 mg. 6.946 2.639 4.307 24.262 Pantothenic acid. . . . . . . mg. 1.185 0.450 0.735 4.139 ViaminBg . . « « « « » » mg. 0.33 0.13 0.21 1.16 Folacin . . . . . . . . .. meg 8 3 5 28 VitaminByp . . . . . . . meg 0.30 0.12 0.19 1.06 Vitamin A . RE, a bh 18 10% Coo . 98 37 61 343 LIPIDS: Fatty acids: Saturated, total . . . . . . g 4.09 1.56 2+54 14.30 BO. 3 5 26 3 + & g 60. ; s 0 55 vw 5 & £ B00. . « ww vos £ 10:0. . « wv 5 vw = « £ 120... . . . ... 8 0.03 0.01 0.02 0.10 14:0... . . .... g 0.11 0.04 0.07 0.38 16:0. . « oc + 5 5 5 8 2.90 1.10 1.80 10.14 180. . ....... g 0.94 0.36 0.58 3.28 Monounsaturated, total. . . g 5.87 2.23 3.64 20.51 6s 2 cw 5 a0 0» £ 0.72 0.21 0.45 2.52 181... g 4.97 1.89 3.08 17.35 20:00... LLL. g 0.12 0.04 0.07 0.40 2xV ys mE ewe £ Polyunsaturated, total . . . g 3.41 1.30 2:11 11.91 182. 5 2» wo 3% » a g 2.97 1.13 1.84 10.37 183... LL... 8 0.14 0.05 0.09 0.49 184. . . . . . £ A g 0.13 0.05 0.08 0.45 2005: 3 5 555 5 5 5 g 0.01 0.01 0.01 0.05 228 vam usw 5 a £ 0.03 0.01 0.02 0.09 226. . ... 8 0.05 0.02 0.03 0.17 Cholesterol. . . . . . . . mg 97 37 60 340 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . .. 8 0.302 0.115 0.187 1.055 Threonine . . . . . Lo... g 1.105 0.420 0.685 3.860 Isoleucine . . . . . . . . . g 1.346 0.511 0.835 4.702 Leucine . . . . . . .... £ 1.958 0.744 1.214 6.839 Lysine... ....... g 2.169 0.824 1.345 7.516 Methionine wom mon FR 8 0.713 0.271 0.442 2.491 Cystine . . . . ...... & 0.358 0.136 0.222 1.250 Phenylalanine Gi BEE Be 8 1.051 0.399 0.652 3.671 Tyrosine Cee ee 8 0.869 0.330 0.539 3.035 Valine ". . . vues £ 1.303 0.495 0.808 4.551 Arginine... . Lo... & 1.656 0.629 1.027 5.784 Histidine vox oq mom om om REG £ 0.791 0.301 0.490 2.763 Alanine . . . . . o.oo. 8 1.531 0.582 0.949 5.348 Aspartic acid VE aw Es 8 2.365 0.899 1.466 8.261 Glutamic acid pa £ 4.031 1.532 2.499 14.080 Glycine . . . . ...... 8 1.643 0.624 1.019 5.739 Proline . . . ....... & 1.295 0.492 0.803 4.523 Serine. . . . . . . . .. 8 0.949 0.361 0.588 3.315 1 With refuse = 81 g. AH-8-5 (1978) NDB No. 05093 CHICKEN, BROILERS OR FRYERS, THIGH, MEAT AND SKIN, cooked, roasted Page 120 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 23% Mean Standard NuTanat 1 1b r-t-c 1 thigh chicken = 37 g = 62 g! A 8 c D E F G PROXIMATE: Water . . . . . . . . g. 59,42 0.418 16 21.99 36.84 207.56 kcal 247 91 153 862 Food energy - - - - - - - - kJ. 1,032 382 640 3,606 Protein (NX 6.25). . . . . g . 25.06 0.304 16 9.27 15.54 87.52 Total lipid (fat) . . . . . . . g 15.49 0.216 16 5.73 9.61 54.12 Carbohydrate, total . . , . . £ 0.00 0.00 0.00 0.00 Fiber . . . . . . . . ... g . 0.00 0.00 0.00 0.00 Ah osm 53 5 5 8 mon g 0.88 0.022 16 0.32 0.54 3.07 MINERALS: Calciumie. + ov wi 4 5 wow mg. 12 0.678 16 5 8 43 WOW 2 wow vow owow smog mg. 1.34 0.048 16 0.49 0.83 4.67 Magnesium | mg. 22 0.393 16 8 14 78 Phosphorus. . . . . . . . mg. 174 4.528 16 64 108 607 Potassium . . . . . . . . . mg. 222 5.739 16 82 137 774 Sodium . . . . . . . ... mg. 84 1.538 16 31 52 294 ZC « 3 wos wv 30 WY mg. 2.36 0.040 16 0.87 1.46 8.25 Copper - + + 5 +m 5 & m5 mg. 0.078 0.002 16 0.029 0.048 0.272 Manganese . . . . . . . . . mg. 0.021 0.001 16 0.008 0.013 0.073 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . ... mg. 0.067 0.007 8 0.025 0.042 0.234 Riboflavin . . . . . . . . . mg. 0.212 0.008 8 0.078 0.131 0.741 NIZEIN wow 5 a mos 3 wows mg. 6.365 0.530 8 2.355 3.946 2.233 Pantothenic acid. . . . . . . mg. 1.108 0.410 0.687 3.870 VitaminBg . . . . . . . . mg. 0.31 0.12 0.19 1.09 Folacin . . . . . . . . .. meg 7 3 4 24 VitaminByg . . . . . . . . mcg 0.29 0.11 0.18 1.01 es RE 48 18 30 167 VIBHA A ww = «wr 2 2m © 1. 165 61 102 576 LIPIDS: Fatty acids: Saturated, total . . . . . . g 4.33 1.60 2.68 15.11 B05 wv sb Bo £ 60: ws ws ww £ BO. vw + 5 » «5 ws g 10:0. . « + ov oo wow 8g 120, vv oomoo on mn £ 0.03 0.01 0.02 0.10 V0: = 2 5 wi kom g 0.12 0.04 0.08 0.42 i g 3.14 1.16 1.95 10.98 180. ........ 8 0.89 0.33 0.55 3.12 Monounsaturated, total. . . g 6.15 2.27 3.81 21.46 16:1... g 0.84 0.31 0.52 2.95 BLL g 5.08 1.88 3.15 17.74 2000... g 0.14 0.05 0.09 0.50 UV: 5 68 55s 5 om £ Polyunsaturated, total . . . g 3.42 1.27 2.12 11.95 18:2... LL... g 2.99 1.10 1.85 10.43 BB. wv ww oxo g 0.14 0.05 0.08 0.48 184. . 0... LL. 8 2004... LLL. g 0.13 0.05 0.08 0.44 p+: SS £ 0.01 0.01 0.01 0.05 QB, visas g 0.02 0.01 0.01 0.08 RBs osx pw ozs g 0.05 0.02 0.03 0.16 Cholesterol. . . . . . . . mg. 93 34 58 324 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan A EN g 0.281 0.104 0.174 0.982 Threonine PFW LF WEEE g 1.037 0.384 0.643 3.622 bsoleucine somow on owE ww g 1.256 0.465 0.779 4.387 Leucine . . . . . . .... 8 1.827 0.676 1.133 6.382 Lysire . ......... g 2.047 0.757 1.269 7.150 Methionine Ce £ 0.669 0.248 0.415 2.337 Cystine . . . . ...... & 0.333 0.123 0.206 1.163 Phenylalanine FX Bt £8 8 0.975 0.361 0.605 3.406 Tyrosine "WEEE WE 8 0.810 0.300 0.502 2.829 Valine... ....... & 1.218 0.451 0.755 4.254 ATGINBE, © wow ye x wn £ 1.566 0.579 0.971 5.470 Histidine hw wow wwe we 8 0.739 0.273 0.458 2.581 Alanine Cee & 1.454 0.538 0.901 5.079 Aspartic acid Ce 8 2.234 0.827 1.385 7.803 Glutamic acid SR Ph WEEE g 3.670 1.358 2.275 12.819 Glycine SE & 1.590 0.588 0.986 5.554 Proline Ce g 1.200 0.444 0.744 4,192 Serine . . . . . . . ... g 0.882 0.326 0.547 3.081 ! With refuse = 81 g. AH-8-5 (1978) NDB No. 05094 CHICKEN, BROILERS OR FRYERS, THIGH, MEAT AND SKIN, cooked, stewed Page 121 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse:Bone 24% Mean Sunde ‘Nuherol 1b r-t-c 1 thigh chicken = 41 g = 68 g! A B Cc D E F G PROXIMATE: Water . . . . . . . 2. 63.11 0.540 16 25.88 42.92 217.55 eat 232 95 158 801 Food energy - - = =» - ~~ kJ. 972 398 661 3,350 Protein (NX 6.25) . . . . g 23.26 0.244 16 9.54 15.82 80.18 Total lipid (fat) . . . . . . . g 14.74 0.213 16 6.04 10.02 50.80 Carbohydrate, total . . . . . 8 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g . 0.00 0.00 0.00 0.00 AR i one rn a g 0.78 0.031 16 0.32 0.53 2.67 MINERALS: Calcium ww + 5 3 6 3 ow + mg. 11 0.569 16 5 8 39 Iron . . o.oo... mg. 1.37 0.068 16 0.56 0.93 4.71 Magnesium . . . . . . . . mg. 19 0.508 16 8 13 67 Phosphorus. . . . . . . . mg. 139 2.677 16 57 94 478 Potassium . . . . . . . . . mg. 170 6.684 16 70 115 585 Sodium . . . . . . . . .. mg. 71 2.279 16 29 49 246 Zine o.oo. mg. 2.25 0.050 16 0.92 1.53 1:15 Copper . : « = s #5 + & + mg. 0.070 0.002 16 0.029 0.048 0.241 Manganese . . . . . . . . . mg. 0.019 0.001 16 0.008 0.013 0.065 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . « « 5 = + 5 wo mg. 0.057 0.006 8 0.023 0.039 0.196 Riboflavin . . . . . . . .. mg. 0.191 0.007 8 0.078 0.130 0.658 Niacin. . . . . . . . .. mg. 4.894 0.229 8 2.007 3.328 16.870 Pantothenic acid. . . . . . . mg. 0.776 0.318 0.528 2.675 VitaminBg . . . . . . Lo. omg. 0.17 0.07 0.12 0.60 Folaeln « « + ¢ v0 5 5 = & meg 6 3 4 21 VitaminByy . . . . . . . meg 0.19 0.08 0.13 0.67 Vitami RE 44 18 30 151 amin Ae wv. 151 62 103 521 LIPIDS: Fatty acids: Saturated, total . . . . . . ‘8 4.11 1.68 2.79 14.16 $0. ov 5 wm 5 wow os & 60. + + « wv = wi» £ 80. . .... ... 2 100: 5 : 6 5 3 % & g 12200 , 2 wos 2 om 4 & g 0.03 0.01 0.02 0.09 14:0... . ..... g 0.12 0.05 0.08 0.40 160. . ....... 8 3.00 1.23 2.04 10.32 180. ........ g 0.84 0.35 0:57 2.90 Monounsaturated, total g 5.84 2.40 3.97 20.14 16:1... LLL £ 0.81 0.33 0.55 2.78 Bho + cs mwas ks 8 4.83 1.98 3.28 16.64 200 « 4 nove owen 8 0.14 0.06 0.09 0.47 21. 0... 0. g Polyunsaturated, total . . . §g 3.25 1.33 2.21 11.20 18:2... LL... g 2.84 1.16 1.93 9.79 183. ........ 8g 0.13 0.05 0.09 0.44 184... ... gz. 204. iow snows a g 0.12 0.05 0.08 0.40 2005... LL... £ 0.01 0.01 0.01 0.04 25... g 0.02 0.01 0.01 0.08 PUB, + wom ho BB g . 0.04 0.02 0.03 0.15 Cholesterol . . . . . . . . mg. 84 35 57 291 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . & 0.260 0.107 0.177 0.896 Threonine vem oem ww a £ 0.962 0.394 0.654 3.316 Isoleucine . . . . . . . . . £ 1.164 0.477 0.792 4.012 Leucine . . . . . . . . .. g 1.695 0.695 1.153 5.843 Lysine . . cs 535 9 53 @ 8g 1.898 0.778 1.291 6.542 Methionine . . . . . . . . & 0.620 0.254 0.422 2.137 Cystine . . . . . ..... & 0.310 0.127 0.211 1.069 Phenylalanine . . . . . . . 8 0.905 0.371 0.615 3.120 Tyrosine . . vs 40 ve £ 0.751 0.308 0.511 2.589 Valine “suisse & 1.130 0.463 0.768 3.895 Arginine TAFE EAE LE £ 1.456 0.597 0.990 5.019 Histidine lp 3% WE Bow EW & 0.685 0.281 0.466 2.361 Alanine oo 8 1.352 0.554 0.919 4.660 Aspartic acid Co 2 2.074 0.850 1.410 7.149 Gluamic acid. « « + « + « £ 3.405 1.396 2.315 11.737 Oeil, «wx r wow 3 ns Y 1.487 0.610 1.011 5.126 Proline ER WE vw E Ro £ 1.119 0.459 0.761 3.857 Serine . . ........ £ 0.820 0.336 0.558 2.827 ! With refuse = 90 g. AH-8-5 (1978) NDB No. 05095 CHICKEN, BROILERS OR FRYERS, THIGH, MEAT ONLY, raw Page 122 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Number of Approximate measure and weight Refuse: Bone 21%, skin 13%, Standard ; Mean 1 1b r-t-c 1 thigh error samples anicken = 21 «68g separable fat 9% A B c D E F G PROXIMATE: Water . . . . . . . . . .. g- 75.81 0.303 29 31.08 52,31 196.03 kcal 119 49 82 308 Food energy = = + + + - - - kJ. 499 205 344 1,290 Protein (NX 6.25) . . . . g . 19.65 0.182 30 8.06 13.56 50.83 Total lipid (fat) . . . . . . . 2 3.91 0.203 36 1.60 2.20 10.12 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. 2. 0.00 0.00 0.00 0.00 Ash... g 0.96 0.033 26 0.39 0.66 2.48 MINERALS: CABIN : w 5 + 3 4 5 5 0 4 mg. 10 0.708 25 4 7 27 Iron . . . . mg. 1.04 0.038 25 0.43 0.72 2.68 Magnesium . . . . . . . . mg. 24 0.366 25 10 16 61 Phosphorus. . . . . . . . mg. 168 3.031 25 69 116 434 Potassium . . . . . . . . . mg. 231 5.995 25 95 159 597 Sodium . . . . . . mg. 86 1.690 25 35 59 222 Zinc . o.oo... mg. 1.91 0.036 25 0.78 1.32 4.93 Copper . . . . o.oo... mg. 0.067 0.003 25 0.027 0.046 0.173 Manganese . . . . . . . . . mg. 0.020 0.000 24 0.008 0.014 0.052 VITAMINS: Ascorbicacid. . . . . . . . mg. 3.1 1.3 2.1 8.0 Thiamin. . . . . . . . .. mg. 0.076 0.004 16 0.031 0.052 0.197 Riboflavin . . . . . . . . . mg. 0.188 0.005 16 0.077 0.130 0.486 NIE woo v6 9 5 5 % + 3 mg. 6.328 0.216 16 2.594 4.366 16.364 Pantothenic acid. . . . . . . mg. 1.233 0.506 0.851 3.189 VilaminBg . . « «ow mg. 0.33 0.14 0.23 0.85 Folacin . . . . . . . . .. mcg 10 4 7 25 VitaminByp . . . . . . mcg 0.35 0.075 3 0.14 0.24 0.91 Vitamin A . . 2, 20 3 11 2] Co IU . 65 27 45 169 LIPIDS: Fatty acids: 2 Saturated, total. . . . . . g 1.00 0.41 0.69 2.59 40. . ....... £ 6:0: ww + « 5 vi 3 i g 80: « o « vw 4 3 w & g 100. « : « w = 5 ws g 120... . . .. .. g 0.02 0.004 17 0.01 0.01 0.05 Li 3 £ 0.02 0.003 24 0.01 0.02 0.06 160. . ....... g 0.67 0.046 24 0.27 0.46 | 180. . ....... 8 0.26 0.022 24 0.11 0.18 0.68 Monounsaturated, total 8 1.21 0.50 0.84 3.14 Blow ovo 8 0.18 0.015 24 0.07 0.12 0.46 Br. oo... 8 1.01 0.071 24 0.41 0.70 2.61 20:1, 0 hewn £ 0.01 0.003 6 0.00 0.00 0.02 20 vie eam £ Polyunsaturated, total . . . g 0.97 0.40 0.67 2.51 182... LL. 8 0.75 0.051 24 0.31 0.51 1.9.3 EE 8 0.03 0.003 18 0.01 0.02 0.08 BBs «6 0 5 5 on 8 2004. LLL 8 0.09 0.018 16 0.04 0.06 0.24 20:5... LLL £ 0.01 0.003 8 0.00 0.01 0.03 225. ive ows ows & 0.02 0.006 9 0.01 0.01 0.05 6. 5 5 sw 8 8 @ + g 0.04 0.011 9 0.01 0.02 0.09 Cholesterol. . . . . . . . mg. 83 5.915 8 34 57 213 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan $F 2 om mom owen g 0.230 0.094 0.159 0.595 Threonine DH Rs WYRE g 0.830 0.340 0.573 2.146 FOU 2 or 0 & 1.038 0.426 0.716 2.684 Leucine . . . . . . .. .. g 1.475 0.605 1.018 3.814 Lysine . . ........ g 1.670 0.685 1.152 4.319 Methionine Ce £ 0.544 0.223 0.375 1.407 Cystine Cee 2 0.252 0.103 0.174 0.652 Phenylalanine Sw WEEE £ 0.780 0.320 0.538 2.017 Tyrosine YL EEE RYE £ 0.664 0.272 0.458 1.717 Allg wm came owe 2 0.975 0.400 0.673 2.521 Arginine Co £ 1.186 0.486 0.818 3.067 nes £ 0.610 0.250 0.421 1.577 Jui 8 1.072 0.440 0.740 2.712 ae id £oaom obama & 1.752 0.718 1.209 4.531 Su amic aci Fw Ee dow & 2.944 1.207 2.031 7.613 ogEIR ® 8 way £ 0.966 0.396 0.667 2.498 RICUDE « = 2 moa 3 i 8 £ 0.808 0.331 0.558 2.089 ROE ga gs ag va 2 0.676 0.277 0.466 1.748 1 With refuse = 120 g. Values based on data for fat extracted from thigh meat of broilers or fryers, roasting chickens, and stewing chickens. 2 AH-8-5 (1978) NDB No. 05096 CHICKEN, BROILERS OR FRYERS, THIGH, MEAT ONLY, cooked, fried Page 123 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse:Bone 23%, skin 13% Mean 1 1b r-t-c 1 thigh chicken = 31 g = 52 g! A—> B E F G PROXIMATE: Water . . . . . o.oo. g 59.31 18.39 30.84 172.18 keal 218 68 113 632 Food energy «= - = - - - - IY 911 282 474 2,645 Protein (NX 6.25) . . . . ¢ . .. 28.18 8.74 14.65 81.81 Total lipid (fat) . . . . . . . g ... 10.30 3.19 5.36 29.90 Carbohydrate, total . . . . . 2 + 5 ow 1.18 0.36 0.61 3.41 Fiber . . . . . .. .... g 0.01 0.00 0.00 0.01 Ash. . . g 1.04 0.32 0.54 3.00 MINERALS: CHCIUM ; 5 5 5 5 3 6 + 2 mg. . . 13 4 7 39 Woh wo wo os wmv aw mg. . . 1.46 0.45 0.76 4.24 Magnesium , , . . mg. . . 26 8 14 75 Phosphorus. . . . . . . . mg. . . 199 62 103 577 Potassium . . . . . . . . . mg. . . 259 80 134 750 Sodium . . . . . . .. .. mg 95 30 49 276 Zinc . o.oo... mg. . . 2.79 0.86 1.45 8.10 Copper . . . . o.oo... mg. . . 0.090 0.028 0.047 0.261 Manganese . . . . . . . . . mg. . . 0.027 0.008 0.014 0.078 VITAMINS: Ascorbicacid; » + + w 4 ¢ =» mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg... 0.088 0.027 0.046 0.255 Riboflavin . . . . . . . .. mg. . . 0.255 0.079 0.133 0.740 Niacin. . . . . . . . .. mg... 7.120 2.207 3.702 20.669 Pantothenic acid. . . . . . . mg. . . 1.285 0.398 0.668 3.730 VitaminBg . . . . . . .. mg... 0.38 0.12 0.20 1.11 Folacin = . : ww + 3 + 7 & meg. 9 3 4 25 VitaminByp . . . . . . . meg 0.33 0.10 0.17 0.96 tami RE. 21 7 11 61 viamin Ae 1. 70 22 37 205 LIPIDS: Fatty acids: Saturated, total. . . . . . EE 2.78 0.86 1.45 8.08 0. u 5 wv aw wow IRE 6:0. + « wovoaow won £ 80. ........ £ 10:0. . . .. .... £ 120... . . .... g 0.03 0.01 0.01 0.08 140. ........ 8 0.07 0.02 0.04 0.20 18:0: . ww 5 5 % 3 8 1.90 0.59 0.99 5.50 180. ........ 8 0.70 0.22 0.37 2.04 Monounsaturated, total. . . g 3.82 1.19 1.99 11.10 16:1... . .. Lo - 8 0.46 0.14 0.24 1.34 81... 8 3.26 1.01 1.70 9.47 2000 ss smog wm a £ 0.05 0.02 0.03 0.15 QV i vw sow wn 8 Polyunsaturated, total . . . g 2.43 0.75 1.26 7.05 18:2. . ov vw wn 8 2.04 0.63 1.06 5.92 18:3. 0... 8 0.10 0.03 0.05 0.29 184... . 8g 20; : 0505: g 0.14 0.04 0.07 0.40 20:8, + 2 55 wun £ 0.01 0.00 0.01 0.04 228. vow soa ow os oy 8 0.03 0.01 0,01 0.08 226. . www or oa 8 0.05 0.02 0.03 0.15 Cholesterol. . . . . . . . mg. . . 102 32 53 297 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan Thm ES @ Ee g wan 0.329 0.102 0.171 0.955 Threonine I gv «a 1.188 0.368 0.618 3.449 bsolewcing . . oo 0 wo £ 1.486 0.461 0.773 4.314 Leucine Bou WW EW ea 8 2.115 0.656 1.100 6.140 Lysine waa wee ee & 2.384 0.739 1.240 6.921 Methionine: + vv + « » + » £ 0.778 0.241 0.405 2.259 Cystine Cee g 0.362 0.112 0.188 1.051 Phenylalanine AEE EEE, 8 1.121 0.348 0.583 3.254 Tyrosine eee & 0.951 0.295 0.495 2.761 Valine . . ........ 8 1.397 0.433 0.726 4.055 Aine... vi vs 8 1.697 0.526 0.882 4.926 Histidine. . . . . ..... 8 0.874 0.271 0.454 2.537 Alanine Cee & 1.534 0.476 0.798 4.453 Aspartic acid Rm Tem ¥ od 8 2.504 0.776 1.302 7.269 Glutamic acid $F EL BEER & 4,257 1.320 2.214 12.358 Glycine EEE EEL AE & 1.382 0.428 0.719 4.012 Prone vv + 4 wv wins & 1.172 0.363 0.609 3.402 Serine . . . ....... 8 0.973 0.302 0.506 2.825 ! With refuse = 81 g. AH-8-5 (1978) NDB No. 05097 CHICKEN, BROILERS OR FRYERS, THIGH, MEAT ONLY, cooked, roasted Page 124 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 23%, ski Mean Stunde Numer o¢ 1 1b r-t-c 1 thigh ofise: Bone 23%, skin 128 chicken = 31 g = 52 g! A B Cc D E F G PROXIMATE: TT aw nen y 62.87 0.409 16 19.49 32.69 185.33 hi kcal 209 65 109 616 kJ . > ood energy © + © c- J 874 271 455 2,577 Protein (NX 6.25) . . . . g . 25.94 0.322 16 8.04 13.49 76.48 Total lipid (fat) . . . . . . . g 10.88 0.212 16 3.37 5.66 32.08 Carbohydrate, total . . . . . £ 0.00 0.00 0.00 0.00 Pa drowramate . oo 0.027 16 ol 5:5 3.3% ASH 5 2 wim vow ow oe ww £ . . . . . MINERALS: Calcium . . . . . . . . .. mg. 12 0.806 16 4 6 36 on «oe mg. 1.31 0.051 16 0.41 0.68 3.86 Magnesium... . . . . . mg. 24 0.457 16 7 12 70 Phosphorus. . . . . . . . mg. 183 5.027 16 57 95 539 POtRSSIUM 5 & » i wv 4 mg. 238 6.026 16 74 124 702 Sodium . . . . . . . ... mg. 88 1.736 16 27 46 260 Zine . o.oo... mg. 2.57 0.039 16 0.80 1.34 7.58 Copper . . . . . . . . .. mg. 0.081 0.002 16 0.025 0.042 0.239 Manganese . . . . . . . . . mg. 0.021 0.001 16 0.007 0.011 0.062 VITAMINS: Ascorbicacid . . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . ... mg. 0.074 0.007 8 0.023 0.038 0.218 Riboflavin . . . . . . . . . mg. 0.231 0.010 8 0.072 0.120 0.681 Niacin... o.oo... mg. 6.525 0.580 8 2.023 3.393 19.236 Pantothenic acid. . . . . . . mg. 1.184 0.367 0.616 3.490 VitaminBg . . . . . . . . mg. 0.35 0.11 0.18 1.04 Folacin . . . . . . . .. | mcg 8 2 4 23 VitaminByy . . . . . . . . mcg 0.31 0.09 0.16 0.90 _— RE. 20 6 10 58 viamin Ae 1. 65 20 34 192 LIPIDS: Fatty acids: Saturated, total. . . . . . 2° a 3.03 0.94 1.57 8.92 80. oo wow ov sw w g « 6:0... . & - 80. . ....... g TOW: : : 5 25 55 : g . 0s oo me nme g 0.03 0.01 0.01 0.08 Mille + oc pw es g 0.08 0.03 0.04 0.24 Vole vow ove oa z - 2.12 0.66 1.10 6.24 180... LL 8 0.69 0.21 0.36 2.04 Mossi, bse. C8 4.15 1.29 2.16 12.23 dL g 0.56 0.17 0.29 1.64 181, ........ £ 3.46 1.07 1.80 10.19 oo Cee g 0.07 0.02 0.04 0.21 Wie 5 som 5 5 ow ow ow g Polyunsaturated, total . . . g . 2.48 0.77 1.29 7.31 BZ. vm cams 8 2.10 0.65 1.09 6.19 re g 0.10 0.03 0.05 0.30 Hs GEE g . hrs mnzamss g 0.13 0.04 0.07 0.38 2 seme zmes £ 0.01 0.00 0.01 0.04 Boe z 0.03 0.01 0.01 0.08 226... Lo... 8 . Cholesterol. . . . . . . . mg. sos 29 Wp mt? Phytosterols . . . . . . . . mg. AMINO ACIDS: Tymphan . wo vw os g 0.303 0.094 0.158 0.893 preonine 8 1.096 0.340 0.570 3.231 SOCUENS . wm ds #4 5 A & 1.370 0.425 0.712 4.039 Leucine . . . . . ..... £ 1.947 0.604 1.012 5.740 Lysine. EASELS : 2.204 0.683 1.146 6.497 WOnine ois yw mse 0.718 0.223 0.373 2.117 Cisiive sameness £ 0.332 0.103 0.173 0.979 Prim. Ce 5 1.029 0.319 0.535 3.033 OSINE ee 0.876 0.272 0.456 2.582 Nagin BEALE ERED : 1.287 0.399 2.462 3.104 BAR, ; oso boss be 1.565 0.485 0.81 4. Hiking thE £ 0.805 0.250 0.419 2.373 PH EI 2418 3.932 hl Sn Glutamic acid. . . . . . . . g 2312 2.717 3.282 53s GUE sw nan es 2 1.274 0.395 0.662 3.756 ow rl iE BE a ! With refuse = 81 g. AH-8-5 (1978) NDB No. 05098 CHICKEN, BROILERS OR FRYERS, THIGH, MEAT ONLY, cooked, stewed Page 125 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse:Bone 24%, skin 15% Mean error samples 1 Tb r-t-c 1 thigh chicken = 33 g = 55 g! A B C D E F G PROXIMATE: HM Co g... 65.59 0.334 18 21.64 36.07 181.48 kcal 195 64 107 540 Food energy + + + «= +. - nd oo 816 269 449 2,258 Protein (NX 6.25). . . . . g . .. 25.00 0.284 18 8.25 13.75 69.16 Total lipid (fat) . . . . . . . g ... 9.79 0.214 18 3.23 5.39 27.09 Carbohydrate, total . . . . . gv vx 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. £5 0.00 0.00 0.00 0.00 Ash wooo 5 5 mo 5 4 wow 3 EE 0.86 0.037 16 0.28 0.47 2.39 MINERALS: Calcium . . . . . . . . mg. 11 0.691 16 4 6 31 Iron... ... mg. 1.42 0.078 16 0.47 0.78 3.93 Magnesium | mg. . . 21 0.613 16 7 12 58 Phosphorus. . . . . . . . mg. . . 149 3.302 16 49 82 412 Potassium o : « vw + 4 wo + mg. . . 133 3.550 3 3 a ES Sodium +. « + + 5 v3 w 5 3 mg . Zine v wim vo 5 wr wow ow ou mg. . . 2.58 0.060 16 0.85 1.42 7.13 Copper + = x 5 wom x wom a mg. . . 0.077 0.002 16 0.025 0.042 0.213 Manganese . . . . . . . . . mg. . . 0.020 0.001 16 0.007 0.011 0.055 VITAMINS: Ascorbicacid. . . . . . . . mg. . 0.0 0.0 0.0 0.0 THRO: = + 2 ws 9 3 mgs oy 0.063 0.006 8 0.021 0.035 0.174 Riboflavin . . . . . . . . . mg. . . 0.218 0.009 8 0.072 0.120 0.603 LR mg. . 5.200 0.256 8 1.716 2.860 14.388 Pantothenic acid. . . . . . . mg. . . 0.874 0.288 0.481 2.418 VitaminBg . . . . . . . . mg. . 0.21 0.07 . 011 0.57 Folacin . . . . . . . . .. meg. 7 2 4 20 Vitamin By... . LL. mcg 0.21 0.07 0.12 0.59 Vitamin A... . LL ar. 19 5 10 51 w. 62 20 34 171 LIPIDS: Fatty acids: Saturated, total . . . . . . & wo 2.71 0.89 1.49 7.50 HO: 5 2 4 6 8 ow oE 3d g «vs 60: + 5 55 x ow voz £ 80. « i «vv ws £ 10:0. « + wo «= wx = £ 120... . . .... 8 0.03 0.01 0.01 0.07 140. ........ g 0.07 0.02 0.04 0.20 160. . ....... 8 1.89 0.62 1.04 5.24 BO: 3 5 «5 0 2 3 8 0.62 0.21 0.34 1.72 Monounsaturated, total. . . g 3.70 1.22 2.03 10.23 161... 8 0.50 0.16 0.27 1.38 181... 8 3.08 1.02 1.70 8.53 Ci ovr om moma g 0.06 0.02 0.03 0.17 Ns 28 9 62% 5 3 g Polyunsaturated, total . . . g 2.24 0.74 1.23 6.20 2 oo nour wos oa a g 1.89 0.62 1.04 5.23 183 Ler we g 0.09 0.03 0.05 0.25 ML g 2004... LLL LL g 0.12 0.04 0.07 0.33 05... ...... £ 0.01 0.00 0.01 0.03 285: ssw 5s ow kB g 0.03 0.01 0.01 0.07 26. ........ & 0.05 0.02 0.03 0.13 Cholesterol . . . . . . . . mg. . . 90 30 49 249 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan saw Ean FE £ 5: 0.292 0.096 0.161 0.808 Threonine BR my ew EN £ + 1.056 0.348 0.581 2.922 Isoleucine #w nays 8 1.320 0.436 0.726 3.652 Jeune EEF 435 : 1.876 0.619 1.032 3.394 ysine o.oo. eee 2.123 0.701 1.168 .874 Methionine Cee g 0.692 0.228 0.381 1.915 Cyftion . oo ws vv 2 2 2 0.320 0.106 0.176 0.885 Phenylalanine EE WEE & 0.992 0.327 0.546 2.745 vane LL : 21240 0.40 0.652 3431 ne 1.240 : . . Aging. . 0 wc owe 2 1.508 0.498 0.829 4.173 Uz sada. : 0.776 0.256 0.427 2.147 San yimiimilg : 1.364 0.450 0.750 3.774 a ea kW Ee REE 3 2.227 0.735 1.225 6.162 — IEA: = 4 2 HRW 3.743 1.235 2.059 10.357 yeine Lae : 1.228 0.405 0.675 3.398 Proline. . . «wv vw vn 8 1.028 0.339 0.565 2.844 JERS AEE & 0.860 0.284 0.473 2.380 ! With refuse = 90 g. AH-8-5 (1978) NDB No. 05099 CHICKEN, BROILERS OR FRYERS, WING, MEAT AND SKIN, raw Page 126 Amount in 100 grams, edible portion Nutrients and units Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 467% _ Spies Wemgd 1 wing chicken = 29 g = 49 q' A B c D E F G PROXIMATE: g- 66.21 0.444 26 19.20 32.44 162.14 heal . . 222 64 109 544 Food energy - - « - + - - - {i 930 270 456 2,277 Protein (NX 6.25) . . . . 5 . .. 18.33 0.166 26 5.31 8.98 44.88 Total lipid (fat) . . . . . . . g -.. 15.97 0.310 26 4.63 7.82 39.10 Carbohydrate, total . . . . . gw 0.00 0.00 0.00 0.00 Fiber . . . . . . . . ... g 0.00 0.00 0.00 0.00 Ash. . g 0.69 0.030 26 0.20 0.34 1.68 MINERALS: Calcium . . . . . . . ... mg. . 12 0.429 24 3 6 29 Iron... o.oo... mg. . . 0.95 0.026 24 0.28 0.47 2.33 Magnesium . | mg. . . 18 0.340 24 5 9 45 Phosphorus . . . . . . . . mg... 132 3.210 24 38 65 323 Potassium . . . . . . . . . mg... 156 4.105 24 45 76 382 Sodium . . . . . . . . .. mg... 73 1.418 24 21 36 179 Zinc . o.oo... mg. . . 1.33 0.027 24 0.39 0.65 3.27 Copper . . . . . . . ... mg. . . 0.041 0.002 24 0.012 0.020 0.100 Manganese . . . . . . . . . mg. . . 0.018 0.000 24 0.005 0.009 0.044 VITAMINS: Ascorbicacid. . . . . . . . mg. wo 0.7 0.2 0.3 1.7 Thiamin. . . . . . . . . . mg... 0.048 0.003 16 0.014 0.024 0.118 Riboflavin . . . . . . . . . mg... 0.088 0.003 16 0.026 0.043 0.216 Niacin... . . . . . .. mg... 5.926 0.276 16 1.719 2.904 14.513 Pantothenic acid. . . . . . . mg. . 0.766 0.222 0.375 1.876 VitaminBg . . . . . . .. mg. . . 0.35 0.10 0.17 0.86 Folacini . « . + «i ov «ow» mcg . 4 1 2 9 VitaminByp . . . . . . meg . 0.32 0.09 0.15 0.77 VIEIRA « « > os un RE. . . 44 13 21 107 “lw. 147 43 12 360 LIPIDS: Fatty acids: Saturated, total. . . . . . 8g... 4.48 1.30 2.19 10.96 40. ........ £ 60: wv 5 wows oad g 80 wv 2 woz a 8 # g 100... . «wow. 2 3 ow 120... . . .... ZB +o 0.02 0.00 0.01 0.04 14:0... ... g + ww 0.13 0.04 0.06 0.32 160: = 2 4 5 + 2 mw g . . 3.34 0.97 1.64 8.18 180. . ....... B +n 0.87 0.25 0.43 2.14 Monounsaturated, total. . . g . . . 6.35 1.84 3.11 15.55 Wo hos ov ow Bg 5m 0.87 0.25 0.42 2.12 181... LL. g . .. 5.23 1.52 2.56 12.80 20:0. LLL LLL g . 0.18 0.05 0.09 0.45 UT: = 2 mew sow JP Polyunsaturated, total . . . g . . . 3.39 0.98 1.66 8.31 182, LL... g 2.95 0.86 1.45 1.23 BB. vs ww sow 8g +35 0.13 0.04 0.06 0.31 184... . . .... 8 sw 204... LL LLL g 0.11 0.03 0.05 0.26 2:5... LL LLL g 0.01 0.00 0.01 0.03 25... & 0.02 0.01 0.01 0.05 26... LL & 0.04 0.01 0.02 0.10 Cholesterol . . . . . .. . mg. . . 77 22 38 188 Phytosterols . . . . . . . . mg: + a AMINO ACIDS: Tryptophan... . . . . g... 0.195 0.057 0.096 0.478 Threonine . . . . . . . .. & 0.740 0.215 0.363 1.812 booleutiney » ow ow wu Eso 0.860 0.249 0.421 2.106 Leucine . . . . . ..... & 1.290 0.374 0.632 3.159 Lysine . . ........ AR 1.425 0.413 0.698 3.490 Methionine como x ow hw om g& 0.467 0.135 0.229 1.144 Cystine... ....... £ +30 0.255 0.074 0.125 0.624 Phenylalanine. . . . . . . ££ tun 0.696 0.202 0.341 1.705 Tyrosine... ...... £ «+» 0.561 0.163 0.275 1.374 Mokae ctewpemana go. 0.870 0.252 0.426 2.131 Arginine... . . . LL. gus 1.193 0.346 0.585 2.922 Histidine. . . . . . . ... £2 veh 0.507 0.147 0.248 1.242 BRNINE «5 4 wv + vv ss RE 1.138 0.330 0.558 2.787 psaniacy FH EEE AEG £ «52 1.635 0.474 0.801 4.004 Swiamienc; wv 2 5 3 8 $c e 2.612 0.757 1.280 6.397 Cyargm «ows mu gy Ew 1.475 0.428 0.723 3.612 TONNE gow. 1.025 0.297 0.502 2.510 SHAE «ov wwe go 0.663 0.192 0.325 1.624 ! With refuse = 90 g. AH-8-5 (1978) NDB No. 05100 CHICKEN, BROILERS OR FRYERS, WING, MEAT AND SKIN, cooked, fried, batter dipped Page 127 Nutrients and units Amount in edible portion of A ntin 1 , edible portion mount in 100 grams, edible port common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 38% Standard Number of x Mean error samples 1 1b r-t-c 1 wing chicken = 29 g = 49 g! A B C D E F G PROXIMATE: Water. . « « os vo eu g 46.21 13.40 22.64 129.95 ’ keal 324 94 159 911 Food energy «= «= + «© + + + kJ. 1,355 393 664 3,810 Protein (NX 6.25). . . . . g 19.87 5.76 9.74 55.87 Total lipid (fat) . . . . . . . g -.. 21.81 6.32 10.68 61.32 Carbohydrate, total . . . . . 8 va 10.94 3.17 5.36 30.76 Fiber, « «3 » = 2 oo 5 3 2 ow vs 0.04 0.01 0.02 0.12 Ash... g . 1.17 0.34 0.57 3.30 MINERALS: Calcium . . . . . . . . .. mg... 20 6 10 56 Iron... . ... .... mg... 1.29 0.37 0.63 3.63 Magnesium mg. . . 16 5 8 46 Phosphorus: « . + + + + » & mg. . . 121 35 59 341 Potassium ; 5 = s » wo 3 # & mg. . 138 40 68 389 Sodium « woo v5 ow 5 6 ow mg... 320 93 157 899 Zinc o.oo. mg. . . 1438 0.40 0.67 3.87 Copper . . . . oo. o.oo. . mg. . . 0.063 0.018 0.031 0.177 Manganese . . . . . . . . . mg. . . 0.060 0.017 0.029 0.169 VITAMINS: Ascorbicacid . . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. : 5 ow + 5 & 5 + mg. . . 0.106 0.031 0.052 0.298 Riboflavin . . . . . . . . . mg 0.152 0.044 0.074 0.427 Niacin. . . . . . . . .. mg... 5.265 1.527 2.580 14.805 Pantothenic acid. . . . . . . mg... 0.710 0.206 0.348 1.997 VitaminBg . . . . . . . omg... 0.30 0.09 0.15 0.84 Folacin . . . . . . . . .. meg . . 6 2 3 17 VitaminByp . . . . . . . . meg . . 0.25 0.07 0.12 0.70 Vitamin A © «oo. oe. RE. 34 10 17 95 Co 1. 113 33 55 318 LIPIDS: Fatty acids: Saturated, total . . . . . . £ 5.83 1.69 2.85 16.38 $05 v5 5 5 wv a £ 6:0. wv ov sow ob wo £ 80... . . .... £ 10:0. . . . . . . .. £g 1220. .. . . os ons 8 0.01 0.00 0.01 0.04 V0, ois more mv g 0.13 0.04 0.07 0.37 180, «5 + w vs 3 = + g 3.92 1.14 1.92 11.02 15111 £ 1.67 0.48 0.82 4.70 Monounsaturated, total. . . g 8.96 2.60 4.39 25.18 16:1... ..... g 0.66 0.19 0.32 1.84 181... LLL. 8 8.10 2.35 3.97 22.79 2 Gl RR WEEE g 0.13 0.04 0.07 0.37 Bow on @ v5 wm « 8g Polyunsaturated, total . . . g 5.07 1.47 2.48 14.25 182. 0... g 4.54 1.32 2.22 12.76 183. 0... LL. g 0.24 0.07 0.12 0.68 Bh, sie g 204... 0... £ 0.10 0.03 0.05 0.29 205. 5 vow sob £ 0.01 0.00 0.01 0.03 25. LL... & 0.02 0.01 0.01 0.06 226... cw ooo os g . 0.04 0.01 0.02 0.10 Cholesterol. . . . . . . . mg. . . 79 23 39 221 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Teyptophan oo + ow + we g ooo 0.219 0.064 0.107 0.616 Threonine ow we ww g wore 0.795 0.231 0.390 2.236 Isoleucine SEE AREAL £ 0.941 0.273 0.461 2.646 Leucine . . . . ...... 8 1.421 0.412 0.696 3.996 iar 22100 Fi =z Ir I ethionine. . . . . . . . 0.499 0.145 - - Cystine . . . ....... £ 0.287 0.083 0.141 0.807 Prenylslanins a : 0.785 0.228 2.398 3.207 yrosine . . . . . . . . . 0.620 0.180 .30 . a AERIN ERE LD : 0.953 0.276 9.464 3.450 BInine. « 5 5 wos bw os a 1.247 0.362 L611 : HISAR, = 5 zw 2 2 4 £ 0.547 0.159 0.268 1.538 Alanine & 1.173 0.340 0.575 3.298 Asparticacid . . . . . . . 8 1.703 0.494 0.834 4.789 Glutamic acid. . . . . . . . g 3.202 0.929 1.569 9.004 Bly , oo omc «4 2 : 1.465 0.425 0.718 4.120 Proline o . «4 5 44 aw 25 8 1.190 0.345 0.583 3.346 See wstem sense £ 0.759 0.220 0.372 2.134 ! With refuse = 80 g; 28% meat, 14% skin, and 20% coating. AH-8-5 (1978) NDB No. 05101 CHICKEN, BROILERS OR FRYERS, WING, MEAT AND SKIN, cooked, fried, flour coated Page 128 Nutrients and units Amount in edible portion of tin 1 edible portion AmGuURY in ¥00 grams, edible por common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 47% Standard Number of 3 Mean error samples 1 1b r-t-c 1 wing chicken = 19 g = 32 g! A B C D € F G PROXIMATE: Water 2 48.62 9.24 15.56 116.89 a 321 61 103 771 Food energy - - «= - - - kJ 1,341 255 429 3.225 Protein (NX 6.25). . . . . 8g 26.11 4.96 8.36 62.77 Total lipid (fat) . . . . . . . 2 22.16 4.21 7.09 53.28 Carbohydrate, total . . . . . 8 2.39 0.45 0.76 5.74 Fiber. . oo + vo 5 5 » & £8 . 0.01 0.00 0.00 0.02 Ash. g 0.72 0.14 0.23 1.72 MINERALS: Calcium . . . . . LL. mg. 15 3 5 35 Iron... . mg. 1.25 0.24 0.40 3.01 Magnesium |. mg. 19 4 6 46 Phosphorus . . . . . . . . mg. 150 29 48 361 Potassium & « 5 oo 2 5 5 5 & mg. 177 34 57 427 Sodium vc vow wow ow ow sos mg. 77 15 25 186 Zinc... o.oo... mg. 1.76 0.33 0.56 4.24 Copper mg. 0.061 0.012 0.020 0.147 Manganese . . . . . . . . . mg. 0.028 0.005 0.009 0.067 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. 0.058 0.011 0.019 0.139 Riboflavin . . . . . . . . . mg. 0.137 0.026 0.044 0.329 Niacin. . . . . . . . .. mg. 6.697 1.272 2.143 16.100 Pantothenic acid. . . . . . . mg. 0.874 0.166 0.280 2.101 VitaminBg . . . . . . . . mg. 0.41 0.08 0.13 0.98 Folacing « 5 5 wiv 5 ww & mcg 3 1 1 8 VitaminByp . . . . . . meg 0.28 0.05 0.09 0.68 ron RE. 38 7 12 90 Vitamin A . . . . . . . .. w. 125 24 40 301 LIPIDS: Fatty acids: Saturated, total . . . . . . g 6.06 1.15 1.98 14.56 80 «won ox ow g 6:0. . .. ..... £ 80. : 7 555 0 + « g 10:0: + 5 wo = 3 @ 5 3 £ 120 = 2 wv 0 mon» g 0.02 0.00 0.01 0.05 8B . «oo v5 5 + + 8 0.16 0.03 0.05 0.38 160. . . . ..... 8 4.28 0.81 1.37 10.28 180. . . . . . ... £ 1.48 0.28 0.47 3.55 Monounsaturated, total. . . g 8.89 1.69 2.84 21.36 6 2 2 win: mb g 0.92 0.17 0.29 2.20 180 2 5 wp os pw 3 g 7.69 1.46 2.46 18.49 2000... LLL. . 8 0.19 0.04 0.06 0.46 220 2 omen mm g Polyunsaturated, total . . . g 4.95 0.94 1.58 11.91 182. . «ons g 4.34 0.82 1.39 10.44 Ti: 2s mds mss g 0.21 0.04 0.07 0.51 188. 5 4» wi 2 5 w 4 ¥ 8 204... LL... & 0.14 0.03 0.05 0.34 2005... o.oo... £ 0.02 0.00 0.01 0.04 ci. J £ 0.03 0.01 0.01 0.07 226... Lo... 8 - 0.05 0.01 0.02 0.13 Cholesterol. . . . . . . . mg. 81 15 26 194 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan. . . . . . . . 8 0.281 0.053 0.090 0.676 Threonine Cee eee 8 1.056 0.201 0.338 2.539 Isoleucine & ¢ 5» zz @ x & £ 1.239 0.235 0.396 2.979 Leucine . . . . . ..... g 1.851 0.352 0.592 4.450 mmm g 2.030 0.386 0.650 4.880 Methionine yy WER @ EE 8 0.669 0.127 0.214 1.608 Cystine oo vw ovo vs & 0.363 0.069 0.116 0.873 Phenylalanine «won wow £ 1.002 0.190 0.321 2.409 Tyrosine 4m are Be Rant ye & 0.807 0.153 0.258 1.940 Valine . ......... & 1.245 0.237 0.398 2.993 Arginine EERE EEE BE £ 1.680 0.319 0.538 4.039 Histidine, . . . «vo nov £ 0.729 0.139 0.233 1.753 Blane wv «vom v8 wan £ 1.595 0.303 0.510 3.834 Aspartic acid v wos ow om wow £ 2.315 0.440 0.741 5.565 Gluiamioagid. « » » + mo £ 3.818 0.725 1.222 9.178 BEI. 4 2 4 vem ns 8 2.013 0.382 0.644 4.839 PRU vssamromee £ 1.448 0.275 0.463 3.481 Borie wows smo wns £ 0.947 0.180 0.303 2.277 ! With refuse = 61 g. AH-8-5 (1978) NDB No. 05102 CHICKEN, BROILERS OR FRYERS, WING, MEAT AND SKIN, cooked, roasted Page 129 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 487% Mean error samples 1 1b r-t-c 1 wing chicken = 21 g = 34 g! A B Cc D E F G PROXIMATE: AE mr k ss . 55.04 0.683 16 11.56 18.71 129.85 keal 290 61 99 685 Food energy «= + = «+ + +: * kJ : 1,214 255 413 2,865 Protein (NX 6.25). . . . . 2. 26.86 0.394 16 5.64 9.13 63.37 Total lipid (fat) . . . . . . . 2 19.46 0.332 16 4.09 6.62 45.91 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber. . . . » + oo vo. g . 0.00 0.00 0.00 0.00 Ash oo 2 0.75 0.019 16 0.16 0.25 1.76 MINERALS: Callum « «+ « w « « = « « =» mg. . . 15 0.507 16 3 5 35 WOM oo oe moe vom vn a mg. . . 1.27 0.056 16 0.27 0.43 3.01 Magnesium . . . . . . . . mg. . . 19 0.414 16 4 7 45 Phosphorus . . . . . . . . mg. . . 151 3.544 16 32 51 357 Potassium . . . . . . . . . mg. . . 184 6.654 16 39 62 433 Sodium « wim « 5 wm x 8 mg. . . 82 2.414 16 17 28 194 Zine . oe mg. . . 1.82 0.044 16 0.38 0.62 4.28 Copper . . . . .. mg. . . 0.057 0.004 16 0.012 0.019 0.134 Manganese . . . . . . . . . mg. . . 0.018 0.000 16 0.004 0.006 0.042 VITAMINS: Ascorbicacid . . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. . . 0.042 0.003 8 0.009 0.014 0.099 Riboflavin . . . . . . . . . Ws © 0.128 0.006 8 0.027 0.044 0.302 NBER oo v5 pw x 08 mg. . . 6.648 0.572 8 1.396 2.260 15.683 Pantothenic acid. . . . . . . mg. 0.897 0.188 0.305 2.116 VitaminBg . . . . . . . . mg. . . 0.42 0.09 0.14 0.99 Folacin +. « w « 5 wv vw « mcg . 3 1 1 7 VitaminBy2 . . . . . . . . meg. . 0.29 0.06 0.10 0.69 Vitamin A BE: w 47 19 1s 11 I Fri 158 33 54 372 LIPIDS: Fatty acids: Saturated, total. . . . . . 8 5.45 1.14 1.85 12.86 40... . . .... g 5 60. 5 5 5 558 & % 8g 8:0: 2 5 sv 5 5 # » 8 10:0: + 2 woo 2 ww q wow 120. . 5 sew & mos 8g 0.02 0.00 0.01 0.05 14:0... .... g . . 0.16 0.03 0.05 0.38 160. . . . . . ... gui 4.04 0.85 1.37 9.54 180. . ....... g& 1.09 0.23 0.37 2.56 Monounsaturated, total & wis 7.64 1.60 2.60 18.02 1605 3 5 0 x 8 5 v5 gL wv 1.03 0.22 0.35 2.44 LL-H 8... 6.29 1.32 2.14 14.85 2000... g . 0.22 0.05 0.07 0.51 Ve ono oe oss £ +a Polyunsaturated, total . . . g . . . 4.14 0.87 1.41 9.77 82: wit» wa 58 gE v1 3.57 0.75 1.21 8.41 B33, 0063005 g£ + 0.15 0.03 0.05 0.36 18. o wo 4 wi» «= g . . . 204. ........ g& 0.15 0.03 0.05 0.35 20:05. LL... E «ro 0.02 0.00 0.01 0.04 DHS, omni BEE £ i: 0.03 0.01 0.01 0.07 26. ........ g& 0.06 0.01 0.02 0.13 Cholesterol. . . . . . . . mg. . 84 18 29 198 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . .. g& 0.287 0.060 0.098 0.677 Threonine FW Eww Yee 2 ov 1.087 0.228 0.370 2.564 Isoleucine v WORF mR oe wi g wow 1.270 0.267 0.432 2.996 Leucine . . . . . . .. .. B =m 1.898 0.399 0.645 4.477 Lysine... ....... 8 2.100 0.441 0.714 4.954 Methionine... . . . . . 8... 0.688 0.144 0.234 1.623 Cystine . . . ....... 8 » ais 0.371 0.078 0.126 0.875 Phenylalanine vamos bold £ »% 1.023 0.215 0.348 2.413 Tyrosine. . 2 wes vow & 0.827 0.174 0.281 1.951 Valine Lo... g . 1.278 0.268 0.435 3.015 Argitine, , x 4 ov sve gE vw» 1.741 0.366 0.592 4.107 Histidine. . . . . ..... g ww 3 0.749 0.157 0,255 1.767 Alanine Co £ ww; 1.657 0.348 0.563 3.909 Aspartic acid Ce 8 2.396 0.503 0.815 5.652 Glutamic acid . x mew # BYR g& - 3.840 0.806 1.306 9.059 CIYEne s sv 2 0 5 % ml 4 8 £ 2.115 0.444 0.719 4.989 Proline Ge Bow WE ow BN g ... 1.480 0.311 0.503 3.491 CLES Eo 0.969 0.203 0.329 2.286 ! With refuse = 65 g. AH-8-5 (1978) NDB No. 05103 CHICKEN, BROILERS OR FRYERS, WING, MEAT AND SKIN, cooked, stewed Page 130 Nutrients and units Amount in edible portion of Amount in 100 grams, edible portion common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Standard Number of Refuse: Bone 48% Mean error samples 1 1b r-t-c 1 wing chicken = 24 g = 40 g! A B Cc D E F G PROXIMATE: Water . . . . . . q. 62.18 0.761 16 14.92 24.87 146.68 keal 249 60 100 587 Food energy - - - - + - - - k 1,042 250 417 2,457 Protein (NX 6.25). . . . . g . 22.78 0.357 lo 5.47 9.11 53.73 Total lipid (fat) . . . . . . . g 16.82 0.302 16 4.04 6.73 39.67 Carbohydrate, total . . . . . g 0.00 0,00 0.00 0.00 Fiber . . . . . . . . . .. q . 0.00 0.00 0.00 0.00 Ash... 2 0.62 0.021 16 0.15 0.25 1.46 MINERALS: Cale: « « % ow 2 ow ov a mg. 12 0.394 16 3 5 29 Iron . . . . . . ..... mg. 1:13 0.036 16 0.27 0.45 2.67 Magnesium . . . . . . . mg. 16 0.300 16 4 6 37 Phosphorus... . . . . mg. 121 2.607 16 29 48 285 Potassium . . . . . . . . . mg. 139 5.511 16 33 56 328 Sodium « + «zw vox wos os mg. 67 2.211 16 16 27 1567 ZINC & wv vw wa WE ow mg. 1.63 0.029 16 0.39 0.65 3.83 Copper « = « « wow + ww mg. 0.046 0.002 16 0.011 0.018 0.109 Manganese . . . . . . . . . mg. 0.018 0.001 16 0.004 0.007 0.042 VITAMINS: Ascorbicacid. . . . . . . | mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . ss . . mg. 0.040 0.004 8 0.010 0.016 0.094 Riboflavin . . . . . . . . . mg. 0.103 0.004 8 0.025 0.041 0.243 Niaein «6 5 v5 wow a mg. 4.621 0.268 8 1.109 1.848 10.901 Pantothenic acid. . . . . . . mg. 0.504 0.121 0.202 1.189 Vitamin Bg... . . Lc. mg. 0.22 0.05 0.09 0.51 Folacin . . . . . . . . .. mcg 3 1 1 6 VitaminByg . . . . . . meg 0.18 0.04 0.07 0.43 Vitamin A ’K 40 19 16 ge Nouns s mt Ba 133 32 53 314 LIPIDS: Fatty acids: Saturated, total . . . . . . £ 4.71 1.13 1.88 11.11 0. wo 5 wow aos g 80. ow iso ow ow ows £ 80. ........ £ 10:0. . . vv x» g 12000 5 + 3 & 5 iw » g 0.02 0.00 0.01 0.04 10. 5 vw 5 iv #2 w+ £ 0.14 0.03 0.06 0.33 16:00: ow 4 = 5 3 w + £ 3.50 0.84 1.40 8.24 180. ov 2 ow 0 5 ws g 0.94 0.22 0.37 2.21 Monounsaturated, total g 6.60 1.58 2.64 15.58 16:1... LL. g 0.89 0.21 0.36 2.11 181. 0. LLL g 5.44 1:31 2.18 12.83 200. 5 ssw gs ow 8 g 0.19 0.04 0.07 0.44 2. wi 5 58s Wa g Polyunsaturated, total g 3.58 0.86 1.43 8.44 18:2. 0... LLL. 8 3.08 0.74 1.23 1+27 183. 0... LL. g 0.13 0.03 0.05 0.31 184. 0... LL. g 204: ws 8% 4s owe 2 0.13 0.03 0.05 0.30 205... LLL & 0.02 0.00 0.01 0.04 25... LLL & 0.03 0.01 0.01 0.06 26... Lo... g 0.05 0.01 0.02 0.11 Cholesterol. . . . . . . . mg. 70 17 28 165 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan... . & 0.245 0.059 0.098 0.578 Threonine . . . . . LL. g 0.925 0.222 0.370 2.182 Isoleucine . . . . . . . . . g 1.085 0.260 0.434 2.560 Leucine . . . . . ..... g 1.616 0.388 0.646 3.812 Lysine ee eee & 1.791 0.430 0.716 4.225 Methionine ven ee a 8 0.587 0.141 0.235 1.385 Cystine Ce 8 0.313 0.075 0.125 0.738 Phenylalanine... . . . . g 0.870 0.209 0.348 2.052 Tyrosine JA RE AEE & 0.706 0.169 0.282 1.665 Valine seen ae we & 1.087 0.261 0.435 2.564 Arginine now me www ww & 1.469 0.353 0.588 3.465 Histidine Bom om om owe mow wm £ 0.640 0.154 0.256 1.510 Alanine Cee & 1.394 0.335 0.558 3.288 Aspartic acid WLR REE a 8 2.032 0.488 0.813 4,793 BGR «w= 5 5 3 : 3.266 0.784 1.306 7.704 yan Tee 8 1.746 0.419 0.698 4.119 rolne eee 8 1.233 0.296 0.493 2.909 EE 2 0.819 0.197 0.328 1.932 AH-8-5 (1978) NDB No. 05104 CHICKEN, BROILERS OR FRYERS, WING, MEAT ONLY, raw Page 131 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 46%, skin 21%, Mean Standard Numer 4 1 1b r-t-c 1 wing separable fat 1% =17g¢ = 29 g! A B C D E F G PROXIMATE: WEI « » 2 vv hn we 7 74.95 0.244 24 12.74 21.74 108.83 keal 126 21 36 183 Food energy = + + = - © © ° kJ. 526 89 153 764 Protein (NX 6.25). . . . . Z. 21.97 0.244 24 3.73 6.37 31.90 Total lipid (fat) . . . . . . . 2 3.54 0.099 24 0.60 1.03 5.14 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber. . . . ....... g 0.00 0.00 0.00 0.00 Ash oo 2 0.83 0.032 24 0.14 0.24 1.20 MINERALS: Calcium . . . . . LL. mg. 13 0.694 24 2 4 19 on «oe mg. 0.88 0.029 24 0.15 0.26 1.28 Magnesium mg. 22 0.365 24 4 6 32 Phosphorus. . . . . . . . mg. 155 3.934 24 26 45 225 Potassium . . . . . . . . . mg. 194 4.927 24 33 56 281 SOM oc 2 3 we vw » wi & 5 mg. 81 24.231 24 14 24 118 Zinc . oo mg. 1.63 0.031 24 0.28 0.47 2.37 Copper . . o.oo. ea mg. 0.041 0.002 24 0.007 0.012 0.060 Manganese . . . . . . . . . mg. 0.018 0.000 24 0.003 0.005 0.026 VITAMINS: Ascorbicacid. . . . . . . . mg. 1.2 0.2 0:3 1.7 Thiamin. . . . . . . . .. mg. 0.059 0.003 16 0.010 0.017 0.086 Riboflavin . . . . . . . . . mg. 0.101 0.004 16 0.017 0.029 0.147 Ne mg. 7.359 0.382 16 1.251 2.134 10.685 Pantothenic acid. . . . . . . mg. 0.836 0.142 0.242 1.214 Vitamin Bg... . Lo... mg. 0.53 0.09 0.15 0.77 Folacin . . . . . . . . .. mcg 4 1 1 6 Vitamin Big . LL . . o.oo. meg 0.38 0.06 0.11 0.55 _— RE. 18 3 5 26 Vitamin A . . «+ + + +. ww. 59 10 17 86 LIPIDS: Fatty acids: 2 Saturated, total . . . . . . £ 0.94 0.16 0.27 1.36 40, » 0 5 + x ¥ 8 BE £ 6:0: u oyos oe ox oa £ B80: «i vs wow ox ow ow 8g £1 + 1 g 12200... g 0.01 0.005 8 0.00 0.00 0.01 M0. . Lo... £ 0.03 0.003 27 0.00 0.01 0.04 16:0... LL 8 0.60 0.022 27 0.10 0.17 0.88 18:0... 8 0.29 0.015 27 0.05 0.08 0.42 Monounsaturated, total £ 0.85 0.14 0.25 1.23 16:1. 8 0.08 0.005 27 0.01 0.02 0.12 1. 8 0.73 0.028 27 0.12 0.21 1.05 200. 8 0.01 0.006 4 0.00 0.00 0.01 20. . i 5 85 @ 6 £ Polyunsaturated, total . s+ 8 0.80 0.14 0.23 1.16 Blugams smn 8 0.47 0.020 27 0.08 0.14 0.69 WE3 & 0.02 0.002 15 0.00 0.01 0.03 184... 0... g 204. «wm nme 8 0.12 0.007 26 0.02 0.04 0.18 BS. «mw xk 3 2 g 0.01 0.001 13 0.00 0.00 0.02 BBs meir rane & 0.03 0.005 13 0.00 0.01 0.04 rife mss wa g 0.05 0.009 12 0.01 0.01 0.07 Cholesterol . .: « = wo +» » =» mg. 57 10 17 83 Phytosterols . . . . . . . . mg. AMINO ACIDS: VVPIORHAN , wp ew «x 2 0.257 0.044 0.075 0.373 VREIRIOR L 5 8 0 xv : 0.928 0.158 0.269 1.347 Isoleticing! wv ow 0 uw & 1.160 0.197 0.336 1.684 Loushie ; 5 «3 w+ v0 : 1.649 0.280 0.478 2.394 Lysine LTrim £ 1.866 0.317 0.541 2.709 Ne : 0.608 0.103 0.176 0.883 aT iim . 0.281 0.048 0.081 0.408 foe Yishaine: , z® 23 @ > . 0.872 0.148 0.253 1.266 asi EEE 2 0.742 0.126 0.215 1.077 a vrnmr 2 1.090 0.185 0.316 1.583 MPA, wn 1.325 0.225 0.384 1.924 Ig, we mm 8 0.682 0.116 0.198 0.990 A Sn. Juxemwr 2 1.199 0.204 0.348 1.741 ns] . 1.958 0.333 0.568 2.843 uM s msm: : 3.290 0.559 0.954 4.777 pe arire aee 1.079 0.183 0.313 1.567 He mr ramaems 2 0.903 0.154 0.262 1.311 Cs 0.756 0.129 0.219 ! With refuse = 90 g. 2 Values based on data for fat extracted from breast meat. 1.098 AH-8-5 (1978) NDB No. 05105 CHICKEN, BROILERS OR FRYERS, WING, MEAT ONLY, cooked, fried Page 132 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 47%, skin 19% Standard Number of Mean error samples 1 1b r-t-c 1 wing chicken = 12 g = 20 g* A B c D E F G PROXIMATE: Water. « ww 5 3 = +» 5 @ & gio 59.83 7.18 11.97 92.26 kcal 211 25 42 326 Food energy «= - « - « « - - ko. 884 106 177 1,363 Protein (NX 6.25). . . . . g . 30.15 3.62 6,03 46.49 Total lipid (fat) . . . . . . zr... 9.15 1.10 1.83 14.11 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber. « « ww 2 8 w 4 2 Zia 0.00 0.00 0.00 0.00 Ash. . . g 0.87 0.10 0.17 1.34 MINERALS: Calcium . . . . . LL. ME. i: 15 2 3 24 Iron . . . . . . . . ... mg. 1.14 0.14 0.23 1.76 Magnesium | mg. . . 21 3 4 33 Phosphorus. . . . . . . . mg. . 164 20 33 254 Potassium . . . . . . . . mg. . . 208 25 42 321 Solum: + « «4 arn vow ow mg ¥ 11 18 140 Zine . o.oo... "g. . - 2.12 0.25 0.42 3.26 Copper . . . . . . . ... mg. . . 0.053 0.006 0.011 0.082 Manganese . . . . . . . . . mg. . . 0.016 0.002 0.003 0.025 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . » « vo © « 5 = mg. . . 0.046 0.006 0.009 0.071 Riboflavin . . . . . . . . . mg 0.128 0.015 0.026 0.197 Niacin... . ...... mg 7.239 0.869 1.448 11.163 Pantothenic acid. . . . . . . mg. . 0.989 0.119 0.198 1.525 VitaminBg . . . . . . .. mg. . . 0.59 0.07 0.12 0.90 Fologin w+ 4 4 5 wv 3 » meg 4 0 1 5 VitaminByp . . LL... . meg 0.34 0.04 0.07 0.52 a RE. 18 2 4 28 VitaminA . . . . oo ... w. 61 7 12 94 LIPIDS: Fatty acids: Saturated, total . . . . . . g 2.50 0.30 0.50 3.85 40... ...... £ 6:0. . . ...... £ B00: : wos mos Es g 10:0... ...... g 120. . wn sv 5w 3» 8 0.01 0.00 0.00 0.02 MiB, . wow vi va 8 0.07 0.01 0.01 0.10 160. ........ g 1.64 0.20 0.33 2.53 180... ...... 8g 0.72 0.09 0.14 1:11 Monounsaturated, total. . . g 3.08 0.37 0.62 4.74 16:0, 5 50 58m 58 g 0.28 0.03 0.06 0.42 181. LLL g 2.70 0.32 0.54 4.17 200... LL LLL £ 0.04 0.01 0.01 0.07 BE vn ow 2 Polyunsaturated, total . . . g 2.07 0.25 0.41 3.19 182: sw 38% 5 » g 1.56 0.19 0.31 2.41 188, s swe o men g 0.08 0.01 0.02 0.12 184. « « v + 5 vw v 5 8g WA. ow sven 2 0.17 0.02 0.03 0.26 20:5. LLL LLL £ 0.02 0.00 0.00 0.02 25... LL... g 0.04 0.00 0.01 0.06 Who vvvv nan 8... 0.07 0.01 0.01 0.10 Cholesterol . . . . . . . . mg. . . 84 10 17 129 Phytosterols . « . u «oy 4 mg. . . AMINO ACIDS: Tryptophan . . . . .... AR 0.352 0.042 0.070 0.543 THEIR & 2 m7 5 on 8 1.274 0.153 0.255 1.965 solace «, 3p w0 0 m4 3 & 1.592 0.191 0.318 2.455 Lucio 5 « «i «#4 4 3 ’ 2.262 0.271 0.452 3.488 Lysine... ....... 8 2.562 0.307 0.512 3.951 Methionine . . . . . . .. g 0.835 0.100 0.167 1.288 Cysting wv ox wv om v s 0.386 0.046 0.077 0.595 PLOPYIBRAE «s+ x on 5 1.196 0.144 0.239 1.844 Tyrone 55s wkhw oc : 1.018 0.122 0.204 1.570 Valine o.oo... £ 1.496 0.180 0.299 2.307 Aine. wv + w+ 8 8 4 3 g 1.819 0.218 0.364 2.805 Ain Ce £ 0.936 0.112 0.187 1.443 hens * 1.645 0.197 0.329 2.537 isi idly # 2.687 0.322 0.537 4.143 UIIDICHIs + 5 + & no 4 £ 4.516 0.542 0.903 6.964 PRL mim 4 8 iE 8 WEE £ 1.481 0.178 0.296 2.284 Serine... : 1.240 0.149 0.248 1.912 samen pny 1.038 0.125 0.208 1.601 AH-8-5 (1978) NDB No. 05106 CHICKEN, BROILERS OR FRYERS, WING, MEAT ONLY, cooked, roasted Page 133 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 48%, skin 20% Standard Number of : Mean error samples 1 1b r-t-c 1 wing chicken = 13 g = 21g! A B C D E F G PROXIMATE: water . 62.78 0.619 16 8.16 13.18 91.16 eal 203 26 43 295 Food energy «+ = +c +c © kJ 851 111 179 1,235 Protein (NX 6.25). . . . . q 30.46 0.361 16 3.96 6.40 44.23 Total lipid (fat) . . . . . . 5 8.13 0.254 16 1.06 1.71 11.80 Carbohydrate, total . . . . . 8 0.00 0.00 0.00 0.00 Fiber. . . c 0.00 0.00 0.00 0.00 Ash 2 0.89 0.025 16 0.12 0.19 1.29 MINERALS: CHEM 2 » om 2 5% 3 & 5 mg. 16 0.791 16 2 3 23 TOR we 2 om 0 ow g 1.16 0.051 16 0.15 0.24 1.68 Wage + ovr men od 21 0.583 16 3 4 31 Phosphorus. . . . . . . . mg. 166 4.638 16 22 35 241 Potassium . . . . . . . . . mg. 210 6.260 16 27 44 305 Sodium . . . mg. 92 2.748 16 12 19 133 TIE » vee ee "g. 2.14 0.050 16 0.28 0.45 3.10 COPE + + vm ns mv nn mg. 0.054 0.003 16 0.007 0.011 0.078 Manganese . . . . . . . . oy 0.016 0.001 16 0.002 0.003 0.023 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 THEMIN . » vv ove vo "g. 0.047 0.004 8 0.006 0.010 0.068 Riboflavin . . . . . . . . . mg. 0.129 0.005 8 0.017 0.027 0.187 Niacin... ny 7.312 0.694 8 0.951 1.536 10.617 Pantothenic acid. . . . . . . mg. 0.999 0.130 0.210 1.451 VitaminBg . . . . . . . . omg. 0.59 0.08 0:12 0.86 Folacin « . w + + vw 5 5 & = meg 4 0 1 5 Vitamin Big . . . LL. meg 0.34 0.04 0.07 0.50 item RE. 18 2 4 27 amin Ams tp @ iE Es w. 61 8 13 89 LIPIDS: Fatty acids: Saturated, total . . . . . . g 2.26 0.29 0.47 3.28 B00: oc 5 5 om wow ow £ 6:0. . . . . .... g 80. . .. . £ 10:0. = 5. #3 5 « » £ 1220... g 0.01 0.00 0.00 0.02 Wale oc woo vw vo g 0.07 0.01 0.01 0.10 V0 o «wv vw we 8 1.53 0.20 0.32 2:22 18:0... Lo... 8 0.59 0.08 0.12 0.86 Monounsaturated, total £ 2.61 0.34 0.55 3.79 18) v2 wv 4 0 6 3 8 0.30 0.04 0.06 0.43 Whi sams wes £ 2.21 0.29 0.46 3.20 1. TH 8 0.05 0.01 0.01 0.07 22:0... one oom ow 8 Polyunsaturated, total . . . g 1.78 0.23 0.37 2.58 BI, ssmasmas 8 1.29 0.17 0.27 1.87 BB: saws mgs 8 0.06 0.01 0.01 0.09 18:8. . 5 ww 5 4 wv 3 g 20:4. LL 2 0.17 0.02 0.04 0.25 205. LL... g 0.02 0.00 0.00 0.02 25... 8 0.04 0.01 0.01 0.06 2:6... g 0.07 0.01 0.01 0.10 Cholesterol . . . . . . . . mg. 85 11 18 123 Phytosterols . . . . . . . . mg. AMINO ACIDS: Toyplophan: « w « = = « + 8 0.356 0.046 0.075 0.517 Thieofii. + =» » @ % # & 8 1.286 0.167 0.270 1.867 booleucing , ow 5 x wg nw 8 1.608 0.209 0.338 2.335 Leucine . . . . . . . ... g 2.285 0.297 0.480 3.318 Lysine... ....... 8 2.588 0.336 0.543 3.758 Methioning uw: « ww + nim 8 0.843 0.110 0.177 1.224 Cystine . . . ....... 8 0.390 0.051 0.082 0.566 Phenylalanine . . . . . . . 8 1.209 0.157 0.254 1.755 Tyrosine. x 4 2m x8 £ 1.028 0.134 0.216 1.493 Valine “su poms mew £ 1.511 0.196 0.317 2.194 AGAIDE, & gw ow ov £ 1.837 0.239 0.386 2.667 Histidine. ©... 3 0.945 0.123 0.198 1.372 iin & 1.662 0.216 0.349 2.413 APUUEIEH + wv 4 2 2.714 0.353 0.570 3.941 OWRMIEIERL.. » « wi + 4 ® 4 £ 4.561 0.593 0.958 6.623 CIEE + 2 4 3 85 8B 2 1.496 0.194 0.314 2.172 POI sg www ums 2 1.252 0.163 0.263 1.818 serine. £ 1.048 0.136 0.220 1.522 ! With refuse = 65 g. AH-8-5 (1978) NDB No. 05107 CHICKEN, BROILERS OR FRYERS, WING, MEAT ONLY, cooked, stewed Page 134 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 48%, skin 20% Standard Number of ’ Mean error samples 1 1b r-t-c 1 wing A 5 c 5 chicken =ldg = 24 gq! a PROXIMATE: Water . . . . . . . . . .. g 67.01 0.484 16 9.38 16.08 97.29 kek 181 25 43 263 Food energy - - - - - - . Ko. 756 106 182 1,098 Protein (NX 6.25). . . . . g ... 27.18 0.400 16 3.80 6.52 39.46 Total lipid (fat) . . . . . . . any 7.18 0.192 16 1.00 1.72 10.42 Carbohydrate, total . . . . . 2 + ai 0.00 0.00 0.00 0.00 Fiber . . . . g . .. 0.00 0.00 0.00 0.00 AN 2 5 Th me sew g . .. 0.73 0.035 16 0.10 0.18 1.06 MINERALS: Gilcium. . . ....,.... mg... 13 0.513 16 2 3 19 OD vv « wow v vow wou ney oy a 1,12 0.046 16 0.16 0.27 1.63 Magnesium . . |. mg. . . 18 0.456 16 2 4 26 Phosphorus. . . . . . . | mg. . 134 4.060 16 19 32 194 Potassium . . . . . . . | mg. . . 153 5.322 16 21 37 221 Sodium . . . . mg. . 73 2.842 16 10 18 106 NEw «2 3 5 5 8 mow ono mg... 2.02 0.047 16 0.28 0.49 2.94 Copper . . . . . ..... mg. . . 0.047 0.002 16 0.007 0.011 0.068 Manganese . . . . . . . . . mg. . . 0.017 0.001 16 0.002 0.004 0.025 VITAMINS: Ascorbicacid. . . . . . . . mg... 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . | mg... 0.044 0.003 8 0.006 0.011 0.064 Riboflavin . . . . . . . | mg. . 0.110 0.006 8 0.015 0.026 0.160 Niacin. « ow 05 9 5 4 4 mg. . . 5.200 0.375 8 0.728 1.248 7.550 Pantothenic acid. . . . . . . mg. . . 0.571 0.080 0.137 0.829 Vitamin Bg... . mg... 0.32 0.04 0.08 0.46 Folacin . . . . . . . . meg. 3 0 1 4 VitaminByp . . . . LL. . meg 0.22 0.03 0.05 0.32 Vitamin A... . . ..L BE, on + 16 2 ? 24 w. .. 54 8 13 78 LIPIDS: Fatty acids: Saturated, total. . . . . . g 2.00 0.28 0.48 2.90 40: 5 2 4 % % 2 & 2 £ 60. i : 5 wos ow 8g Bl. « + wo 5 4 ws £ 10:0. . . .. .... g «oo. 120. 0... LLL. g& . 0.01 0.00 0.00 0.02 4:00 5 v5 5 5 5 ow. g . .. 0.06 0.01 0.01 0.08 16:0. 4 : 5 » : «+ & ; 2 =o 1.35 0.19 0.32 1.96 180... . vou & 0.52 0.07 0.12 0.76 Monounsaturated, total. . . g . . . 2.31 0.32 0.56 3.36 160. oo « «oo v0 wow ZT «now 0.27 0.04 0.06 0.38 Bl. vee £ ... 1.95 0.27 0.47 2.84 20:0: wiv von ea g£ . 0.04 0.01 0.01 0.06 WV. visu. 2... Polyunsaturated, total sw B won 1.57 0.22 0.38 2.28 18:2... . BE «3s 1.14 0.16 0.27 1.65 183... LLL g 0.05 0.01 0.01 0.08 184... LL. g +a 204. . ii... g . .. 0.15 0.02 0.04 0.22 05. ......., go... 0.01 0.00 0.00 0.02 WE. ww vnmwsse Lvs 0.04 0.01 0.01 0.05 on IP wv ume £518 0.06 0.01 0.01 0.09 “holesterol LLL. mg. . . 74 10 18 108 Phytosterols . . . . . . . | mg. . AMINO ACIDS: Toyouaphan «= oom «2 8 Zio 0.317 0.044 0.076 0.460 Eo en a ee £ exe 1.148 0.161 0.276 1.667 soleucing o 2 mow ow mow ww £ “ 1.435 0.201 0.344 2.084 Leucine EA EE LI 2.039 0.285 0.489 2.961 Lysine. .ovuunn la 2.309 0.323 0.554 3.353 Meo eo v2 wuss ER 0.752 0.105 0.180 1.092 B)SRe rpm seme es IE 0.348 0.049 0.084 0.505 RS MAUR, ov 3 2 7 Bown 1.078 0.151 0.259 1.565 i : Co 0.917 0.128 0.220 1.331 AGRE + + oo ) Co 1.348 0.189 0.324 1.957 Histidine Z Co 1.639 0.229 0.393 2.380 Alanine 7 4 0.844 0.118 0.203 1.225 Aspartic acid Co q 1.483 0.208 0.356 2.153 Gluamic acid. a w . 2.422 0.339 0.581 3.517 Glycine « « « . a 4.070 0.570 0.977 5.910 Polite TT zon 1335 0.187 0.320 1.938 Serine . oo oe LL” ¥ 1.117 0.156 0.268 1,622 ASAE EEA le 0.935 0.131 0.224 1.358 AH-8-5 (1978) NDB No. 05108 CHICKEN, ROASTING, FLESH, SKIN, GIBLETS, AND NECK, raw Page 135 Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of Nutriehts and units common measures of food 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 27% Mean error samples 1 chicken = 1,509 g! A B c D E F G PROXIMATE: Water . . . . PR 65.98 995.58 218.45 Fa 213 3,210 704 Foodenergy = + « = +» » =u ko... 890 13,430 2,947 Protein (NX 6.25) . . . . . g . .. 17.09 257.92 56.59 Total lipid (fat) . . . . . . . g - 15.46 233.22 51.17 Carbohydrate, total . . . . . g . . 0.09 1.28 0.28 Fiber . . . . . . . . . .. g 0.00 0.00 0.00 Ash «oo £ iv. 0.86 12.99 2.85 MINERALS: Calcium . 5 « » 5 w «3 ww + mg. . . 10 151 33 On. « «wv wwe ow mg. . . 1.37 20.67 4.54 Magnesium , . . . . . . . mg. . . 19 285 62 Phosphorus . . . . . . . . mg. . 165 2,489 546 Potassium . . . . . . . . . mg. . . 196 2,951 648 Sodium . . LL... ... mg... 69 1,040 228 ZINE 4 5 iii v5 WH 8 8 10 3 mg. . . 1.28 19.24 4.22 Copper . . . «o.oo... mg: 0.060 0.905 0.199 Manganese . . . . . . . . . mg. . . 0.027 0.407 0.089 VITAMINS: Ascorbicacid . . . . . . . . mg. . . 2.4 36.0 7.9 Thiamin. . . . . . . . .. mg. . . 0.059 0.890 0.195 Riboflavin . . . . . . . . . mg... 0.171 2.580 0.566 NBGIN ov x 5 noo 8 Reh oS mg. . . 6.427 96.983 21.280 Pantothenic acid. . . . . . . mg. . . 1.019 15.377 3.374 VitaminBg . . . . . . . . mg. . . 0.32 4.80 1.05 Polacii + w 5 5 5 « « = « + meg. . 26 389 85 VitaminByp . . . . . . . . meg. . 0.99 14.92 3.27 ViaminA RE. . . 252 3,801 834 We ys 843 12,723 2,792 LIPIDS: Fatty acids: Saturated, total . . . . . . g . .. 4.41 66.56 14.60 0. ov won ow wn wa & vr 6:0. . ....... g BIO. . vo uv bo g YO0, 2 » 2 5 5 5 5» ££ +i 120, 5 » «2 = #5 g 0.02 0.26 0.06 14:0... . . . ... g . .. 0.13 1.89 0.41 16:0. . o «cm « + g 3.22 48.60 10.66 180. . . . . .... 8 . . 0.89 13.43 2.95 Monounsaturated, total. . . g . . . 6.39 96.41 21.15 1 oor v0 0 2 6 g ¢3 a 0.86 12.99 2.85 Bre sm v5 wm 8 5 EE 5.29 79.77 17.50 00; oma ow sow £ «on 0.16 2.41 0.53 RV: vor von ow ov mw £ . . Polyunsaturated, total . . . g . . . 3.33 50.23 11.02 1812. vv «mow § ind g ssn 2.96 44.67 9.80 IB3: vv: 0 5 5 ww 2 sme 0.14 2.10 0.46 1B: oo. wows ww g sown 208, os iow. ow os gf «ww 0.10 1.54 0.34 2005. « «ux & «vn 0.01 0.11 0.02 7 13. LN g . .. 0.01 0.18 0.04 IB wi rons EE g iw 0.03 0.41 0.09 Cholesterol. . . . . . . . mg. . . 86 1,295 284 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan wom om ow ow ww g - . 0.189 2.852 0.626 Threonine Cee eee 8 w.5 0.709 10.699 2.347 Isoleucine Sr 8 ME sR oR gE xc: 0.844 12.736 2.794 Leucine . . . . . . .... g& - 1.245 18.787 4.122 Lysine... ....... 8... 1.369 20.658 4,533 Methionine We EEE mE g& 0.450 6.791 1.490 Cystine EE g& 0.230 3.471 0.762 Phenylalanine . . . . . . . wes 0.670 10.110 2.218 Tyrosine coud bas om iB g& 0.547 8.254 1.811 Valine vv EGR EE a gw ow a 0.831 12.540 2.751 Arginine G% TRY EE ER g 1.085 16.373 3.592 Histidine bE BE WEE WE & - 0.489 7.379 1.619 Alanine © xe wy wv g& 0.993 14.984 3.288 Aspartic acid ‘iw ow ww ww 8&8 1.530 23.088 5.066 Glutamic acid Cee 8&8 2.500 37.725 8.278 Glycine $ % sewsm on mim 6B g 1.136 17.142 3.761 Proline wi bd EH EER £8 0.853 12.872 2.824 Serine Los mw os mows g 0.617 9.311 2.043 ! With refuse = 2,068 g. AH-8-5 (1978) NDB No. 05109 CHICKEN, ROASTING, FLESH, SKIN, GIBLETS, : AND NECK, ! cooked, roasted Page 136 5 . . Amount in edible portion of Amount in edible portion of Nutrients and unis Amount in 100 grams, edible portion common measures of food 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 29% Mean error samples 1 1b r-t-c 1 chicken chicken = 235 g = 1,072 g2 A B Cc D E F G Pi : gu ol 62.35 146.52 668.40 200.83 kal . 220 518 2,363 710 Food energy - - - - . . . . {a oe 922 2,167 9,887 2,971 Protein (NX 6.25). . . . . g . 23.96 56.31 256.85 77.18 Total lipid (fat) . . . . . . g 13.07 30.72 140,14 22.1] Carbohydrate, total . . . . | g - . 0.05 0.13 0.58 0.17 Fiber . . . . . . . . eo 0.00 0.00 0.00 0.00 Ash... i... 0.85 1.99 9.09 2.73 MINERALS: Calcium . . . . mg. . 13 30 136 41 ron... . mg... 1.61 3.78 17.26 5.19 Magnesium | mg... 20 46 212 64 Phosphorus. . . . | mg. . 179 420 1,914 575 Potassium . . . . | mg. . 204 479 2,183 656 Sodium . . | mg. . 71 167 760 228 Zinc... LLL mg. . 1.71 4.02 18.32 5.50 Copper . . . . . . . . mg... 0.071 0.167 0.761 0.229 Manganese . . . . . . | | mg. . 0.027 0.063 0.289 0.087 VITAMINS: Ascorbicacid . . . . . . . . mg... 0.4 1.0 4.4 led Thiamin. «w+ « w « & = mg. . 0.057 0.134 0.611 0.184 Riboflavin . . . . . . | mg. . 0.189 0.444 2.026 0.609 Niacin. . . . . . mg. . 7.031 16.523 15.372 22.647 Pantothenic acid. . . . . . | mg. . . 1.003 2.357 10.752 3.231 VitaminBg . . . . . . mg... 0.34 0.79 3.62 1.09 Folacin . . « . . oc 24. meg. . 23 55 251 75 VitaminByp . . . . . . . . meg. 0.78 1.84 8.39 2.52 ViaminA RE. . 179 421 1,920 5717 hw. 597 1,403 6,400 1,923 LIPIDS: Fatty acids: Saturated, total. . . . . . Bas 3.66 8.59 39.20 11.78 4:0. wo 6:0. . .. . g B00. c 4 5 5 wows on £ 00: « 5 0025 5 2, & wn wow 120. « + wv 5 9 4 5 g ... 0.02 0.04 0.18 0.05 14:0. 0. LLL Eg os 0.10 0.24 1.09 0.33 160. ........ & 2.68 6.30 28.72 8.63 180. . . . . . . .. £ . .. 0.74 1.75 7.96 2.39 Monounsaturated, total. . . g . . . 5.22 12.27 55,97 16.82 1810 5 5 4 0 5 3 5 4 & 0.72 1.69 7.71 2.32 IB oo vv owog oe ws Zi ow 4.30 10.11 46.14 13.86 bE 2 vss 0.13 0.31 1.42 0.43 21. . ea g : a Polyunsaturated, total . . . g . . | 2.85 6.70 30.56 9.18 182... LLL & vn 2.48 5.82 26.56 7.98 BR. wv v5 6 3 5 g . 0.11 0.26 1.19 0.36 184. 0 g 20:4. LLL LLL F sa 0.12 0.28 1.26 0.38 i go... 0.01 0.02 0.10 0.03 BUS 5 woronomov sw J 0.02 0.04 0.16 0.05 2265 ¢ wis: ae en g . . 0.03 0.08 0.36 0.11 Cholesterol . . . . . . .. mg... 94 220 1,003 301 Phytosterols . . . . . . | mg... AMINO ACIDS: Tryptophan... . . . & 0.265 0.623 2.841 0.854 Threonine EEE EEE & 0.994 2.336 10.656 3.202 boleweing . «= 2 «2 3 w xs £ 1.187 2.789 12.725 3.823 Leucine . . . . ...... 8 woe 1.746 4.103 18.717 5.624 Lysine eee & 1.925 4.524 20.636 6.200 Methionine “oa owow RW on oR g =a 0.632 1.485 6.775 2.036 Cystine v5 awe ww £ 0.321 0.754 3.441 1.034 Phenylalanine Coe gE... 0.938 2.204 10.055 3.021 Tyrosine... . ..... £ 2 we 0.767 1.802 8.222 2.471 Valine... LLL 4 7m 1.166 2.740 12.500 3.756 Ardisine hemos ew gg B= om 1.517 3.565 16.262 4.886 Aine A855 LEE fen 0.688 1.617 7.375 2.216 UNE « mn eww as £ roa 1.390 3.267 14.901 4.477 APUHOE 5. » 4 ony x Tid 2.144 5.038 22.984 6.906 Slice a 5 0» + oo Leen 3.506 8.239 37.584 11.292 royane ERAN A BE £ :43 1.578 3.708 16.916 5.083 PONE: wv ww «sm 4 3 £ sas 1.188 2.792 12.735 3.827 Bore: + vuoi wna Boon 0.862 2.026 9.241 2.777 ! Simmered. > With refuse = 1,511 gq. AH-8-5 (1978) NDB No. 05110 CHICKEN, ROASTING, FLESH AND SKIN, 1 raw Page 137 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 28% Mean Sardi 1 1b r-t-c 1/2 chicken chicken = 293 g = 668 g* A B C E F G PROXIMATE: Wie vs 2 rn en ‘ 65.50 191.93 437.57 213.94 La 216 633 1,444 706 Food energy - - «= = = = © - kJ. 904 2,650 6,042 2,954 Protein (NX 6.25). . . . . gai 17.14 50.22 114.49 55.98 Total lipid (fat) . . . . . . . 8... 15.85 46.45 105.89 51.77 Carbohydrate, total . . . . . 2 wo 0.00 0.00 0.00 0.00 Fiber. « ov « » wi + 5 ws 8 «ow 0.00 3.00 2.00 2.09 ASh oo vw 5m ov om own JE 0.87 2.5 79 -8 MINERALS: Calcium. . . . . . . . .. mg. . . 10 28 65 32 Wom o ozs 3s = 3 3 & % & mg. . 1/01 2.95 6.72 3.29 Magnesium . . . . . . . . mg. . . 19 56 129 63 Phosphorus . . . . . . . . mg. . . 166 485 1,107 541 Potassium . . + vu + 4». + mg. . . 196 573 1,306 639 Sodium . . . . . . . . .. mg 68 200 457 223 Zine oo... mg... 1.07 3.14 7.15 3.49 Copper . . «o.oo o.oo... mg... 0.046 0.135 0.307 0.150 oe angantse Ce mg. . . 0.018 0.053 0.120 0.059 S: Ascorbicacid. . . . . . . . mg. . . 1.5 4.5 10.2 5.0 THAMIN: » « wo vow v2 mg. . . 0.058 0.170 0.387 0.189 Riboflavin . . . . . . . . . mg. . . 0.115 0.337 0.768 0.376 170 TE mg... 6.572 19.256 43.901 21.464 Pantothenic acid. . . . . . . mg. . 0.885 2.593 5.912 2.890 VitaminBg . . . . . . . . mg... 0.32 0.94 2.14 1.05 Folacin . . . . . . . . .. mcg 6 16 37 18 VitaminByp . . . . . . meg . . 0.31 0.91 2.06 1.01 mas so RE. 38 112 255 125 1. 131 384 876 428 LIPIDS: Fatty acids: Saturated, total . . . . . . g 4.53 13.26 30.23 14.78 LL I gz 6:0 wv soo ow ono £ Blo a: vos wow ox owe £ 10:0. . . . ... .. £ VB, . «+ 5 2 3 g 0.02 0.05 0.11 0.06 0: = ssw 53 wb g 0.13 0.38 0.87 0.42 6:0: o + sw 2 3 = + g 3.32 9.73 22.18 10.85 180% vo 0 8% ¢ ow g 0.90 2.63 6.01 2.94 Monounsaturalss, toss. Lo. 8 6.64 19.44 44.32 21.67 61 £ 0.89 2.60 5.94 2.90 BA 8 5.49 16.09 36.68 17.93 og GERM E £ 0.17 0.49 1.12 0.55 Mow 3 5 wm 6 wmv £ Polyunsaturated, total . . . g 3.40 9.96 22.70 11.10 18:2. LLL £ 3.04 8.92 20.33 9.94 183... g 0.15 0.42 0.97 0.47 184. .. . 5 +: © & & £ Be vs wesw ne 2 0.08 0.24 0.55 0.27 Cl 2 0.01 0.02 0.04 0.02 Phecawsinse g 0.01 0.04 0.08 0.04 6. g 0.03 0.07 0. ; Oe 02 om on omom ond mg. . 73 22 484 237 ytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan: . ow + «wv g ~~ 0.190 0.557 1.269 0.621 Threonine: ic ts £ 0.706 2.069 4.716 2.306 Isoleucine EE £ 0.851 2.493 5.685 2.779 Leucine . . g 1.244 3.645 8.310 4.063 Lysite . . ....%.%5 £ 1.390 4.073 9.285 4.540 vane LLL ‘ 01230 0.674 1:53 0.751 YSHPR ; oe x ww se 0.230 .6 . ; Phenylalanine Rr g 0.665 1.948 4.442 2.172 Tying «new e : 0.550 1.612 3.674 1.796 ane remit BE BE 0.831 2.435 5.55] 2.714 Aik. suaenss us : 1.078 3.159 7.201 3.521 pion di 2 0.501 1.468 3.347 1.636 gare 1.005 2.945 6.713 3.282 sparticacid & 1.529 4.480 10.214 4.994 Gluamicacid. ¢ 2.500 7.325 16.700 8.165 Glycine . . . . . . . . .. g 1.131 3.314 7.555 3.694 POE oo wns oe 22s £ 0.842 2.467 5.625 2.750 Seipe i weiss 3 0.606 1.776 4.048 1.979 ! Without neck. 2 With refuse = 930 g. AH-8-5 (1978) NDB No. 05111 CHICKEN, ROASTING, FLESH AND SKIN, 1 cooked, roasted Page 138 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 30% Mean Sondud Nyitkerot 11b r-t-c 1/2 chicken chicken = 210 g = 480 g° A B c D E F G x DT awa smas wy 62.10 130.41 298.08 197.16 keal 223 469 1,071 708 Food energy - = = =» + - K 934 L515 +38 2 8.09 Protein (NX 6.25). . . . . g . 23.97 50. . . is he : 13.39 28.13 64.29 42.52 Carbohydrate, total . . . . . £ 0.00 0.00 0.00 0.00 Fiber . . . . . . . .... Z. 0.00 0.00 0.00 0.00 Ash... 2 0.86 1.81 4.13 2.73 MINERALS: Calclum « « + + ow 5s 4 +» mg. 12 25 58 38 WON: ¢ aw 5538 % 3 53 3 mg. 1.26 2.65 6.05 4.00 Magnesium | mg. 20 42 96 64 Phosphorus. . . . . . . . mg. 179 375 858 567 Potassium . . . . . . . | mg. 211 444 1,014 671 Sodium . . . . . . . . .. mg. 73 152 349 231 Zinc... mg. 1.45 3.05 6.98 4.62 Copper . . . . . . . . .. mg. 0.058 0.122 0.278 0.184 Manganese . . . . . . . . . mg. 0.018 0.038 0.086 0.057 VITAMINS: Ascorbicacid . . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. 0.057 0.120 0.274 0.181 Riboflavin . . . . . . . . . mg 0.143 0.300 0.686 0.454 LET mg. 7.418 15.578 35.606 23.552 Pantothenic acid. . . . . . . mg. 0.918 1.928 4.406 2.915 VitaminBg . . . . . . . . mg. 0.35 0.74 1.69 1.12 Folacin . . . . . . . . .. meg 5 10 22 15 VitaminByg . . . . LL. meg 0.27 0.57 1.30 0.86 Vitamin A ©. «oo... Re, 25 52 120 79 itamin wv. 83 175 399 264 LIPIDS: Fatty acids: Saturated, total . . . . . . g 3.74 7.85 17.93 11.86 40... ...... £ 6:0. ©. . soy ow 8 BiG iw 5 5 5 5 5 wi 5 g YOO. oo vw 5 nw 5 ow £ 120... . g 0.02 0.04 0.09 0.06 14:0... ..... g 0.11 0.22 0.51 0.34 160. . . . . .... 2 2.76 5.79 13.22 8.75 i} g 0.74 1.56 3.57 2.36 Monounsaturated, total £ 5.40 11.35 25.93 17.15 161... LL. g 0.74 1.56 3.56 2.36 18:1... LL 8 4.45 9.35 21.38 14.14 2000. LLL g 0.14 0.29 0.66 0.43 A. . nee £ Polyunsaturated, total g 2.92 6.12 13.99 9.26 BR sam Es 8 2.55 5.35 12.23 8.09 LL & 0.12 0.24 0.56 0.37 184. g 24... LLL £ 0.11 0.22 0.51 0.34 2:5. 0... LLL £ 0.01 0.02 0.04 0.03 22 8g 0.02 0.03 0.08 0.05 6: 5 i hmm Fa 0.03 0.07 0.16 0.11 Cholesterol. . . . . . . . mg. 76 160 365 241 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan. . . . . . .. & 0.266 0.559 1.277 0.845 Threonine 8 is nn dw x en £ 0.989 2.077 4.747 3.140 Isoleucine: iv ; sw 2 3 ow 2 1.191 2.501 5.717 3.781 Leucine . . . . . . . . .. g 1.739 3.652 8.347 5.521 Lysine... ....... & 1.945 4.085 9.336 6.175 Methionine ERM EES £ 0.636 1.336 3.053 2.019 I 8 0.320 0.672 1.536 1.016 Phenylalanine . . . . . .. 8 0.929 1.951 4.459 2.950 iil EE £ 0.769 1.615 3.691 2.442 VaIoe sis 3 ® 8 Ew 4 1.162 2.440 5.578 3.689 Arginine Sa ER WEE WE £ 1.506 3.163 7.229 4,782 Histidine, » wn + «5 4 2 0 2 0.701 1.472 3.365 2.226 Alanine Lo 2 1.403 2.946 6.734 4.455 Aspartic acid vow ow wow ow ww g 7.137 4.488 10.258 6.785 BuEmigacds « ow 2 ow & 3.497 7.344 16.786 11.103 GIVER «sv nooo 2 1.574 3.305 7.555 4.997 Proline Chow EE ses 8 1.172 2.463 5.630 3.724 Serine, vs ev mss mg ¥ 0.847 1.779 4.066 2.689 ! Without neck. 2 With refuse = 688 g. AH-8-5 (1978) NDB No. 05112 CHICKEN, ROASTING, FLESH ONLY, 1 raw Page 139 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 28%, skin T47, Mean Stannatd Number of 1b r-t-c 1/2 chicken separable fat 7% chicken = 209 g = 477 g? A B Cc D E F G PAgimare: . 74.94 156.62 357.44 173.33 keal 111 232 530 257 Food energy = + + © © + + ° kJ. 465 972 2,218 1,075 Protein (NX 6.25). . . . . gz .. 20.33 42.49 96.97 47.02 Total lipid (fat) . . . . . . . 2 2.70 5.63 12.86 6.23 Carbohydrate, total . . . . . 8 «oo» ow 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g 0.00 0.00 0.00 0.00 Ash oo oo g 1.07 2.23 5.09 2.47 MINERALS: Calcium. . & . 5 = + 3» + Mg. 10 21 47 23 Iron + vv mg... 1.03 2.15 4.91 2.38 Magnesium , , . . . . . . mg. ow 23 48 109 53 Phosphorus. .. « « 5 « « « + mg. . . 198 414 946 459 Potassium . . . . . . « + mg. . . 238 497 1,135 551 Sodium . . . . . . oo... mg. . . 15 156 357 173 Zinc o.oo. mg... 1.19 2.49 5.69 2.76 Copper . . . «o.oo. o.oo. mg. . . 0.050 0.105 0.239 0.116 Manganese . . . . . . . . . mg. ws 0.018 0.038 0.086 0.042 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 2.1 4.5 10.2 5.0 Thiamin. . . . . . . . .. mg. . . 0.069 0.144 0.329 0.160 Riboflavin .. + + wv « wv mg. . . 0.134 0.280 0.639 0.310 Niacin. . . . . . . . .. mg. . . 7.875 16.459 37.564 18.215 Pantothenic acid. . . . . . . mg... 1.032 2.157 4.923 2.387 VitaminBg . . . . . . . . mg. . . 0.42 0.88 2.01 0.97 FOlggin « . + ww 2 2 w & = meg . 7 15 33 16 Vitamin Big . . Lo... meg. 0.36 0.76 1.74 0.84 Vitamin A _z 12 2 6 2 Co WU . 45 94 214 104 LIPIDS: Fatty acids: Saturated, total . . . . . . g 0.67 1.40 3.20 1.55 40, 2 wp sow os ow Bg + vs 610. « wv «5 ow wow ow £g 80. . . . . .. .. £ 10:0... oo... g 120. «x 23% + & g 0.01 0.02 0.05 0.02 0: on 5 pw 8 wo 2 0.02 0.03 0.08 0.04 160. . ....... g 0.45 0.95 2.16 1.05 BO: + vc wmv ow 8 0.18 0.37 0.84 0.41 Monounsaturated, total £ 0.83 1.73 3.94 1.91 161... ... 8 0.12 0.25 0.56 0.27 MBN. wv vomorow i g 0.69 1.43 3.27 1.59 200: w «5 moe wo £ 0.01 0.01 0.03 0.02 BV si vo a mov ow om ow £ Polyunsaturated, total . . . g 0.67 1.40 3.19 1.55 18:2. LL... 8 0.48 1.00 2.29 1.11 183... 8 0.02 0.04 0.10 0.05 18:4. . . . . . . . £ WB ow 5 5 #5 5 se g 0.08 0.18 0.40 0.19 20:80 os 4 wos: wm» » £ 0.01 0.01 0.02 0.01 BB. vv ow own ow ow g 0.01 0.03 0.07 0.03 2:6... g . 0.03 0.06 0.13 0.06 Cholesterol. . . . . . . . mg... 65 136 309 150 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tvptopsan vow ow ow Rw g «+ 0.237 9.35% 1:45 9.544 reonine . . . . . . . . . g& 0.859 1.79 . . soleucing . +.» 4 oo ono £ 1.073 2.243 5.118 2.482 Leucine g 1.526 3.189 7.279 3.530 So Fa re oi 1 ethionine. . . . . . . . 0.563 1.1 . » Cystine . « vo. ov 0 vs z 0.260 0.543 1.240 0.601 praia Ew wow y 0.807 1.09 $343 1-57 yrosinge . . . + eo. «oe oe 0.686 d " . No EAE LEE . 1.008 2.107 2.30% 335 rginine. . Lo. o.oo... 1.226 2.562 5.84 . Histidine ee ee eee 8 0.631 1.319 3.010 1.460 AIRDIE 4 5 05 8 4 2 x Ww # 1.109 2.318 5.290 2.565 Aspartic acid GF 8 WE WE £ 1.812 3.787 8.643 4.191 Glutamicacid. . . . . . . . & 3.045 6.364 14.525 7.043 i il & 0.998 2.086 4.760 2.308 Proline . . . . . . . . . . 8 0.836 1.747 3.988 1.934 A LEE LE £ 0.700 1.463 3.339 1.619 ! Without neck. 2 With refuse = 930 g. AH-8-5 (1978) NDB No. 05113 CHICKEN, ROASTING, FLESH ONLY, cooked, roasted Page 140 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 30%, skin 12%, Mean 1 1b r-t-c separable fat 1% chicken = 171 g 1c =140 g° A B E F G PROXIMATE: Water. . . . . . . . . .. 2... 67.41 115.28 94.38 174.33 keal . . 167 285 233 431 Food energy - - - - - - . - Ko. 697 1.192 976 1,802 Protein (NX 6.25). . . . . g 25.01 42.76 35.01 64.67 Total lipid (fat) . . . . . . . g . . . 6.63 11.34 9.28 17.14 Carbohydrate, total . . . . . gE i 0.00 0.00 0.00 0.00 Fler. « wv 6 4 wv 2 wm & FRE 0.00 0.00 0.00 0.00 Ash oo g£ 0.95 1.62 1.32 2.44 MINERALS: Calcium . . . . . . . mg. 12 20 16 30 ron... mg 1.21 2.08 1.70 3.14 Magnesium mg. . . 21 36 30 55 Phosphorus. . . . . . . | mg. . 192 328 269 496 Potassium . . . . . . mg. . . 229 392 321 593 Sodium . . . . . mg. . 75 128 105 193 Zinc... LLL LL mg. . . 1.52 2.59 2.12 3.92 Copper . . . . mg... 0.057 0.097 0.080 0.147 Manganese . . . . . . . . . mg. « 0.017 0.029 0.024 0.044 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . .... mg. . . 0.062 0.106 0.087 0.160 Riboflavin . . . . . . . .. mg... 0.147 0.251 0.206 0.380 Niacin. . . . . . . . .. mg. . . 7.881 13.477 11.033 20.380 Pantothenic acid. . . . . . . mg. . 0.972 1.662 1.361 2.514 VitaminBg . . . . . . . . mg... 0.41 0.70 0.58 1.06 Folacin . . vu sa 5 4 5 » meg. 5 9 7 13 VitaminByp . . . . . . meg. 0.29 0.49 0.40 0.74 Vitamin A ii 1 21 1 32 Co Ww. . . 41 70 57 106 LIPIDS: Fatty acids: Saturated, total. . . . . . gw: 1.81 3.10 2.54 4.69 4:0... . ..... g wou 00: nw novo ww 8 80: 2 wm ov 5 4 2 & £ 100... ...... gn 120. + wv sv wmv a 8 © 3 0.01 0.02 0.02 0.04 14.0... ...... ER 0.05 0.08 0.07 0.13 16:0... . ..... 8... 1.27 2.18 1.78 3.29 180. 5 ov vow vn £& . 0.42 0.71 0.58 1.07 Monounsaturated, total g . .. 2.50 4.27 3.50 6.46 Wil. . vv vv 0 «5 g wo. 0.34 0.57 0.47 0.87 181... LL... 8 wo 2.08 3.56 2.91 5.38 2000... LL LLL gw oe 0.04 0.08 0.06 0.11 v.11 gw vos Polyunsaturated, total g . .. 1.51 2.59 2.12 3.92 182... LL & 1.24 2.12 1.73 3.20 183, .... 0... & 0.06 0.10 0.08 0.16 184. . . ov wu; £2 vis 20:4. ........ & 0.10 0.18 0.15 0.27 205... LLL... g£ . .. 0.01 0.01 0.01 0.02 225% i 5 0 ov os oon g£ . .. 0.02 0.03 0.02 0.04 226. v2 now Ee g . . 0.03 0.06 0.05 0.09 Cholesterol! . . + w 3 5 «x + mg. . . 75 128 104 193 Phytosterels . . . . . +. mg. . . AMINO ACIDS: Tryptophan Son oem nw mw g 0.292 0.499 0.409 0.755 Threonine BH EER EE Evo 1.056 1.806 1.478 2.731 bsolowclas ov: + + 4 ws pw £ wis 1.321 2.259 1.849 3.416 Leucine . . . . . ..... g 1.877 3.210 2.628 4.854 Lysine FERRER EE ES & 2.125 3.634 2.975 5.495 Methionine Ce & 0.693 1.185 0.970 1.792 i oe 0.320 0.547 0.448 0.828 Phenylalanine Cee es g 3h 0.993 1.698 1.390 2.568 Tyrosine wv x 2m 63 we £ sme 0.844 1.443 1.182 2.183 Yolo wwwcn msn mg 2 oon 1.240 2.120 1.736 3.207 AGIA, «0 am cnn rv 1.509 2.580 2.113 3.902 fpudine £..- 0.776 1.327 1.086 2.007 hee Eo 1.365 2.334 1.911 3.530 IPGL 5 uw 0 x wi Bo 2.229 3.812 3.121 5.764 BEEN: ¢ 7 5 4 6 4 Eo 3.745 6.404 5.243 9.685 wim ARLE fico 1.229 2.102 1.721 3.178 COUAE wm mma Eien 1.029 1.760 1.441 2.661 eine gv 0.860 1.471 1.204 2.224 ! Without neck. 2 Edible portion from 1/2 chicken = 390 g; with refuse AH-8-5 (1978) NDB No. 05114 CHICKEN, ROASTING, GIBLETS, raw Page 141 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: 0 Mean 11b r-t-c Giblets error wmples Chicken = 25 g = 113g! A B C D E F G PROXIMATE: Water . . . . gf... 74.73 18.68 84.44 338.96 teal 127 32 144 578 Food energy - «= + + «+ + = ko... 533 133 602 2,417 Protein (NX 6.25) . . . . . 8 18.14 4.54 20.50 82.30 Total lipid (fat) . . . . . . . g -.. 5.04 1.26 5.70 22.87 Carbohydrate, total . . . . . 8 sn 1.14 0.28 1.29 5.16 Fiber. : : + 5 + + ov + ® EE 0.00 0.00 0.00 0.00 Ash oo oo g . 0.95 0.24 1.07 4.31 MINERALS: Calcium. + « « « wo = 5 wn » WG oo» 10 2 11 43 Iron . . «oo mg... 5.40 1.35 6.10 24.48 Magnesium mg. . . 17 4 20 78 Phosphorus . . . . . . . . mg. . . 184 46 208 833 Potassium . . . . . . . . . mg. . . 227 57 257 1,030 Sodium . . . . . . . ... mg 77 19 87 348 LIE ov wmv wow ow ow ome mg . 3.39 0.85 3.83 15.35 COPPer + + + + + w « » w « mg. . . 0.218 0.055 0.246 0.989 Manganese . . . . . . . . . mg. . . 0.130 0.033 0.147 0.590 VITAMINS: Ascorbicacid . . . . . . . . mg. . . 13,1 3.3 14.8 59.5 Thiamin. . . . . . . . . . mg. . . 0.080 0.020 0.090 0.363 Riboflavin . . . . . . . . . mg. . . 0.818 0.205 0.924 3.710 Nien ww + a wo 5 mows mg. . . 6.208 1.552 7.015 28.159 Pantothenic acid. . . . . . . mg. . . 2.696 0.674 3.046 12.229 VitaminBg . . . . . . . . mg. . 0.36 0.09 0.41 1.65 Folacin . . . . . . . . .. meg . . 276 69 312 1,253 VitaminByp . . . . . . . meg . . 9.40 2.35 10.63 42.66 adi & RE. 2,877 719 3,252 13,052 Con w. 9,592 2,398 10,839 43,508 LIPIDS: Fatty acids: Saturated, total. . . . . . & ows 1.54 0.39 1.74 7.00 0, . 2 5. 55 58» £ 60. + s+ vw 5 w 5 3 8 BO. oo wiv vw vo» g TOO. « 4 x « % mw © » £ 120... . LL. g 0.00 0.00 0.00 0.00 0. » ow 4 5 5 8 & g 0.03 0.01 0.03 0.12 16:0. : = = + 5 = # » g 0.85 0.21 0.96 3.85 180... ...... & 0.53 0.13 0.60 2.40 Monounsaturated, total. . . g 1.28 0.32 1.45 5.80 16: ov wovos ow 8 0.19 0.05 0.21 0.86 181. 0... 8 1.08 0.27 1.22 4.92 20:1... LLL. g 0.01 0.00 0.01 0.03 20, wus we ks £ Polyunsaturated, total . . . g 1.26 0.31 1.42 8.71 182. ........ 8g 0.87 0.22 0.98 3.94 1B3. . ov v mm = = g 0.03 0.01 0.03 0.14 184... . . . g 004, . bi foe sh g 0.31 0.08 0.35 1.42 20:5... 0... £ 0.01 0.00 0.01 0.03 P25. 3 mvs mv vw 8 0.00 0.00 0.00 0.01 26... g 0.02 0.01 0.03 0.11 Cholesterol . . . . . . . . mg. . . 236 59 267 1,070 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan ‘Won BRE g ow ow 0.200 0.050 0.226 0.907 Threonine Poa wow om ow ow ow gE 0.825 0.206 0.932 3.742 Isoleucing v ww ww mw ws £ 0.903 0.226 1.020 4.096 Leucine Eg ea z 1.424 0.356 1.609 6.459 Lysine... ..... g 1.318 0.330 1.489 5.978 Methionine EE g 0.457 0.114 0.516 2.073 Cystine . . . ....... g 0.241 0.060 0.272 1.093 Phenylalanine. . . . . . . 8 0.810 0.203 0.915 3.674 THOSE wo so wn & 0.590 0.148 0.667 2.676 Valine “, oie vv moan wy £ 0.943 0.236 1.066 4.277 AGO, on + + ox nv om IE 1.227 0.307 1.387 5.566 Histidine EE EER ERE 8 & 0.415 0.104 0.469 1.882 Alanine . . . . Lo... & 0.866 0.217 0.979 3.928 REMY 3 zc wz 2 = = g 1.696 0.424 1.916 7.693 Clitamieeidn » vw = » = > 2.812 0.703 3.178 12.755 Glycine... ee : 0.991 0.248 1.120 4.495 Proline Cee ee g 0.927 0.232 1.048 4,205 Serine . . . . . . . . .. £ 0.795 0.199 0.898 3.606 ! Include 1 gizzard, 1 heart, and 1 Tiver from raw chicken, which weighs 2,068 g with refuse. AH-8-5 (1978) NDB No. 05115 CHICKEN, ROASTING, GIBLETS, cooked, simmered Page 142 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Standard Number of Mean error samples 1 1b r-t-c chicken = 15 g 1c =145 g! A B C D E F G PROXIMATE: water « ee PI 66.32 9.95 96.17 300.84 keal 165 25 239 747 Food energy - - + = - - . - Xk) 689 103 999 3,126 Protein (NX 6.25). . . . | Za 26.77 4.02 38.81 121.42 Total lipid (fat) . . . . . . . g sa 5.22 0.78 7.57 23.70 Carbohydrate, total . . . . . g +a 0.86 0.13 1.24 3.88 Fier . . . . 2 vo. 0.00 0.00 0.00 0.00 Ash... I. 0.83 0.12 1.20 3.77 MINERALS: Calcium = « av & 5 w «3» mg. 12 2 18 55 fron «o.oo mg... 6.09 0.91 8.83 27.62 Magnesium | mg. . . 20 3 29 92 Phosphorus. . . . . . . . mg. . . 213 32 309 967 Potassium . . . . | mg... 160 24 232 726 Sodium . . . . mg... 60 9 86 270 Zine Lo... mg. . 4.63 0.69 6.71 21.01 Copper . . . . . .. ... mg... 0.236 0.035 0.342 1.070 Manganese . . . . . . . . . mg. . . 0.147 0.022 0.213 0.667 VITAMINS: Ascorbicacid. . . . . . . . mg... 6.5 1.0 9.5 29.7 Thiamin. . . . . . . . .. mg. . 0.074 0.011 0.107 0.336 Riboflavin . . . . . . . . | mg 0.808 0.121 1.172 3.665 Niacin: 5 vs wu 2 a mg 4.032 0.605 5.846 18.289 Pantothenic acid. . . . . . . mg. 2.512 0.377 3.642 11.394 VitaminBg . . . . i w . » mg. 0.30 0.04 0.43 1.35 Folacin . . . . . . . . .. mcg 303 45 439 1,373 Vitamin Bip... . . . . . meg 8.45 1.27 12.25 38.32 Sind oo eo oo RE. 2,441 366 3,539 11,072 wv 8,136 1,220 11,798 36,906 LIPIDS: Fatty acids: Saturated, total . . . . . . g . .. 1.64 0.25 2.38 7.45 80: iv «vv 5 5 £ 610. 5 5 5 5 3 wi 3 g 80. v « 5» wo 5 wo 8 10:0. . . . . .. .. g 120... LLL 8 0.00 0.00 0.00 0.00 “4o. LLL. 8 0.03 0.00 0.04 9.11 160... ...... 2 0.91 0.14 1.31 4.11 18:0... LLL 8 0.59 0.09 0.86 2.69 Monounsaturated, total g 1.33 0.20 1.92 6.01 61... 8g 0.19 0.03 0.27 0.84 Br... 8 1.13 0.17 1.64 5.13 20:0... & 0.01 0.00 0.01 0.04 Wile vv 5 66 v3 8g Polyunsaturated, total £ 1.22 0.18 1.77 5.54 182... 8 0.83 0.12 1.21 3.77 BI... 8 0.03 0.00 0.04 0.12 184. g WA pws tn 8 0.29 0.04 0.42 1.33 EEE EE & 0.01 0.00 0.01 0.05 WS. uw rw £ 0.00 0.00 0.01 0.02 roe 2 wy wn ww EE 0.04 0.01 0.05 0.16 Cholesterol. . . . . . . . mg. . 357 54 517 1,619 Phytosterols . . . . . . . | mg. AMINO ACIDS: Yoypraptant + ws 3 5m 2 @ $s 0.295 0.044 0.428 1.338 Voseonine: . . wv vu « us & 1.217 0.183 1.765 5.520 viii £ 1.333 0.200 1.933 6.046 Lewdhng.. » «ws x ww cw 8 2.102 0.315 3.048 9.535 Lysine ow we ex 8 1.945 0.292 2.820 8.823 Methionine sow mm om nm g 0.674 0.101 0.977 3.057 Cystine Cee £ 0.355 0.053 0.515 1.610 Phenylalanine... . . . . 8 1.195 0.179 1.733 5.421 Tosie + «wmv oma 4 0.870 0.131 1.262 3.946 Ae : 1.393 0.209 2.020 6.319 ee: Co . 1.809 0.271 2.623 8.206 Nari +o vo se i 0.612 0.092 0.887 2,776 PO od 1.280 0.192 1.856 5.806 Glutamic 2¢id. . . . . . . 2.503 0.375 3.629 11.354 Hoon asa . 4.146 0.622 6.012 18.806 Pgs FE y 1.463 0.219 2.12 6.636 sam tv mt se : 1.368 0.205 1.984 6.205 PB EE Ris me 1.172 0.176 1.699 5.316 ! 1 gizzard, 1 heart, and 1 liver from roasted chicken, which weighs 1,511 g with refuse, = 68 g. AH-8-5 (1978) NDB No. 05116 CHICKEN, ROASTING, LIGHT MEAT WITHOUT SKIN, raw Page 143 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 26%, skin 13%, Mean Sandan Niner of 1 1b r-t-c 1/2 chicken separable fat 4% chicken = 96 g = 220 g! A B Cc D E F G PROXIMATE: water . . . . oe Z 3 a 74.30 0.294 13 71.33 163.46 192.13 kel ww 109 105 241 283 Food energy = « + = + + + * ko. 458 440 1,008 1,184 Protein (NX 6.25). . . . . . 22.20 0.568 14 21.31 48.83 57.40 Total lipid (fat) . . . . . . . g ... 1.63 0.362 11 1.56 3.58 4.21 Carbohydrate, total . . . . . g - . 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g . . 0.00 0.00 0.00 0.00 Ash oo Foo 1.10 0.040 2 1.06 2.42 2.84 MINERALS: Callus wv « 5 w 4 3 wm 5 » mg. . . 11 1.200 3 10 24 28 ron . . o.oo mg... 0.89 0.159 3 0.85 1.96 2.30 Magnesium... . . . . . mg. . . 25 7.850 2 24 55 64 Phosphorus. . . . . . . . mg... 223 17.785 7 214 490 575 Potassium . . . . . . . . . mg. . . 252 26.500 2 241 553 650 Sodium . . . . . . . . .. mg. . . 51 5.280 6 49 113 133 BE ; ® 5 is EE TE mg. . . 0.66 0.065 2 0.63 1.44 1.69 Copper’ oc ¢ # W 5% iu ¥ 8 mg. . . 0.038 0.036 0.084 0.098 Manganese . . . . . . . . . mg. . . 0.017 0.016 0.037 0.044 VITAMINS: Ascorbicacid. . . . . . . . mg... 1.2 1.1 2.6 3.1 Thame: «+ +» ® » = 0 = = mg. . . 0.066 0.063 0.145 0.171 Riboflavin . . . . . . . . . mg... 0.089 0.085 0.196 0.230 Niacin. . . . . . . . .. mg... 10.217 9.808 22.477 26.421 Pantothenic acid. . . . . . . mg. . . 0.854 0.820 1.879 2.208 VitaminBg . . . . . . . . mg... 0.55 0.52 1.20 1.41 FOlEgin: = o « won w wows a meg . 4 4 10 11 VitaminByjp . . . . LL. meg. 0.39 0.37 0.85 1.00 Vitamin A RE, , - g y 1% 21 Im ET Yow oo 27 26 60 70 LIPIDS: Fatty acids: 2 Saturated, total . . . . . . g . . 0.37 0.36 0.82 0.97 4:0... . . .... £ Lo. 6:0. . . . . .... g 80. » 45 53 @ g WO: 25 v + 9 4 5 » g on 120: : o 2 5% 3» = zg... 0.00 1 0.00 0.00 0.00 140... g& 0.01 0.004 5 0.01 0.02 0.02 160. . ....... 8... 0.26 0.091 5 0.25 0.57 0.67 180. . . . . .. .. g . 0.10 0.034 5 0.10 0.22 0.26 Monounsaturated, total £ in 0.48 0.46 1.06 1.25 Wh: ws cv ws ww £0 0.07 0.025 5 0.06 0.15 0.17 BY; ag 3 000 2 5 8... 0.40 0.136 5 0.38 0.87 1.02 20:00... 8... 0.01 1 0.01 0.01 0.02 2220. vv neon £ . . . Polyunsaturated, total . . . g . . . 0.40 0.39 0.88 1.04 80 oc 2 mas ws Tso 0.24 0.079 5 0.23 0.52 0.61 183. ........ g 5 uo» 0.01 0.004 5 0.01 0.02 0.03 184. g 2004... LLL. 8... 0.08 0.030 5 0.08 0.18 0.21 2005... g 25... £ sas 0.01 1 0.01 0.02 0.02 BU 5 vw kw 2 ow 0.02 1 0.02 0.05 0.05 Cholesterol. . . . . . . . mg. . . 57 54 124 146 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan Ce g sy 0.259 0.249 0.570 0.670 Threonine % BERS E REG wg 0.938 0.900 2.064 2.426 isoiecicing ERE EEE EE. & «+ 1.172 1.125 2.578 3.031 Leucine . . . . . . .. .. g& 1.666 1.599 3.665 4.308 Lysine... ....... g 1.886 1.811 4.149 4.877 Methionine Pw om oan ow vA g& 0.614 0.589 1.351 1.588 Cystine £ wer 0.284 0.273 0.625 0.734 Phenylalanine em 5h EEE g& 0.881 0.846 1.938 2.278 Tyrosloe 22 nm v nw es gw. 0.749 0.719 1.648 1.937 Valine % 5 % wmv mie v8 8g... 1.101 1.057 2.422 2.847 Li LIE 1.339 1.285 2.946 3.463 Histidine. . . » « « vw =» o g 0.689 0.661 1.516 1.782 Alanine www wm ow wm aw g vz 1.211 1.163 2.664 3.132 Aputlo Bd « vin 0 m0 4 ev 1.978 1.899 4.352 5.115 Glutamic acid A EER g 3.325 3.192 7.315 8.598 Glycine . . . . . ..... £ «on 1.090 1.046 2.398 2.819 Proline YEa@Errmesnm £ +. 0.913 0.876 2.009 2.361 Serine. . . . ...... g£ 0.764 0.733 1.681 1.976 ! With refuse = 384 g. 2 Values based on data for fat extracted from breast meat of roasting and stewing chickens. AH-8-5 (1978) NDB No. 05117 CHICKEN, ROASTING, LIGHT MEAT WITHOUT SKIN, cooked, roasted Page 144 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 24%, skin 16% Mean Sta Nuriber of 1 1b r-t-c chicken = 78 g 1c = 140 g! A B Cc E F G PROXIMATE: Water . . . . . . 7 - 67.85 52.92 94.99 184.68 keal 153 119 214 415 Food energy «= - + - + - - - k 638 498 894 1,737 Protein (NX 6.25). . . . . Pa 27.13 21.16 37.98 73.85 Total lipid (fat) . . . . . . g 4.07 3.17 5.70 11.97 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. Z. 0.00 0.00 0.00 0.00 Ash... 2 0.95 0.74 1.33 2.59 MINERALS: Qldum. . . . . 2. vss mg. 13 10 18 34 ron... mg. 1.08 0.84 1.51 2.93 Magnesium mg. 23 18 33 63 Phosphorus. . . . . . . . mg. 217 169 304 591 Potassium . . . . . . |. mg. 236 184 330 642 Sodium . . . . mg. 51 40 71 138 Zinc... mg. 0.78 0.61 1.09 2.11 Copper . . . . . . . . .. mg. 0.042 0.033 0.059 0.114 Manganese . . . . . . . . . mg. 0.015 0.012 0.021 0.041 VITAMINS: Ascorbicacid . . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. 0.061 0.048 0.085 0.166 Riboflavin . . . . . . . . . mg. 0.093 0.073 0.130 0.253 Niacin. . . . . . . ... mg. 10.469 8.166 14.657 28.497 Pantothenic acid. . . . . . . mg. 0.907 0.707 1.270 2.469 VitaminBg . . . . . . .. mg. 0.54 0.42 0.75 1.46 Folacin . . . . . . . . .. mcg 3 3 5 9 VitaminByp . . . . LL. meg 0.31 0.24 0.44 0.85 Vitamin A . . . . . RE. 8 9 11 21 SEER 25 20 35 68 LIPIDS: Fatty acids: Saturated, total . . . . . . g 1.08 0.84 1.51 2.93 40. ........ 8 6:0: ; 5m ov 5 wo ¥ 8 g BO. : wis aw yg g 1:0. « woe x wom 5 £ 120... LL... £ 0.00 0.00 0.00 0.01 140. ........ 8 0.03 0.02 0.04 0.08 160. : 2 w 5 5 % 4 & g 0.76 0.60 1.07 2.08 180... ...... g 0.25 0.19 0.34 0.67 Monounsaturated, total g 1:52 1.18 2.12 4,12 Wl... cco. 8g 0.20 0.16 0.28 0.54 181. LLL g 1.26 0.98 1.76 3.42 20:1... 0... LL. £ 0.03 0.02 0.04 0.08 22: 2 5 5 5 5 wow oe £ Polyunsaturated, total . . . g 0.93 0.72 1.30 2.52 18:2... LLL. g 0.69 0.54 0.97 1.88 BB. . 0 ova mus g 0.03 0.03 0.05 0.09 184. . . g 20:4... LLL. g 0.10 0.08 0.14 0.28 25. 2 4 whore on os £ 11. I g 0.01 0.01 0.02 0.03 26. «iw ov wos os g 0.03 0.02 0.04 0.07 Cholesterol. . . . . . . . mg. 75 58 105 203 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan... . . . .. 8 0.317 0.247 0.444 0.863 Threonine © RE REEF 8 1.146 0.894 1.604 3.119 bsolocing + «wt v4 wo £ 1.433 1.118 2.006 3.901 Leucine vow WR WEE WBE £ 2.036 1.588 2.850 5.542 Lysine . . ........ g 2.305 1.798 3.227 6.274 Methionine Cee 8g 0.751 0.586 1.051 2.044 Cystine . . . ....... & 0.347 0.271 0.486 0.945 Phenylalanine Fw EB WER 8 1.077 0.840 1.508 2.932 Tyrosine... oo... & 0.916 0.714 1.282 2.493 valine . ......... 8 1.346 1.050 1.884 3.664 it i £ 1.637 1.277 2.292 4.456 Histidine hmm wom wom om ow ow £ 0.842 0.657 1.179 2.292 ASPIE 5 2 5 5 m8 4m £ 1.480 1.154 2.072 4.029 Asparticacid . . . . . . & 2.418 1.886 3.385 6.582 Glutamic acid. . . . . . . . 8 4.063 3.169 5.688 11.059 Glycine . «+ wv vv wes 8 1.333 1.040 1.866 3.628 Proline oo ume vm 8 1.116 0.870 1.562 3.038 SEE «vrs ns 3 0.933 0.728 1.306 2.540 ! Edible portion from 1/2 chicken = 177 g; with refuse = 294 g. AH-8-5 (1978) NDB No. 05118 CHICKEN, ROASTING, DARK MEAT WITHOUT SKIN, 1 raw Page 145 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 30%, skin 14%, Standard Number of 9 Mean error samples 1 1b r-t-c 1/2 chicken separable fat 9% chicken = 113 g = 258 ¢? A B Cc E F G PROXIMATE: water . . . . g. 75.48 0.273 7 85.29 194.74 160.92 heal . = 113 127 290 240 Food energy - = = «= + kJ... 471 532 1,215 1,004 Protein (NX 6.25). . . . . g 18.74 0.409 8 21.17 48.34 39.95 Total lipid (fat) . . . . . . . g -.. 3.61 0.485 10 4.07 9.30 7.69 Carbohydrate, total . . . . . g +: 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. £ 0.00 0.00 0.00 0.00 Ash oo g 1.04 0.040 2 1.18 2.68 2.22 MINERALS: Calcium : « wv» wv ow ows mg. . . 9 1.252 3 10 23 19 ron . ovo mg... 1.15 0.135 3 1.30 2.96 2.45 Magnesium. . . . . . . . mg. . . 21 5.150 2 24 55 45 Phosphorus . . . . . . . . mg. . . 178 29.077 3 201 458 379 Potassium . . . . . . . . . mg. . . 227 13.450 2 256 584 483 Sodium . . . . . . . . . . mg... 95 13.750 2 107 244 202 ZINC + s wm 3% @ 58 9 mg. . . 1.65 0.150 2 1.86 4.26 3.52 Copper ; 5 wi x + wv os ow os mg. . . 0.059 0.067 0.152 0.126 Manganese . . . . . . . . . mg. . . 0.020 0.023 0.052 0.043 VITAMINS: Ascorbicacid . . . . . . . . mg. . . 3.0 3.3 7.6 6.3 Thiamin. . . . . . . . . . mg. . . 0.072 0.081 0.186 0.154 Riboflavin . . . . . . . .. mg... 0.173 0.195 0.446 0.369 Nagin = ¢ + 3 2 8 % 5 5 mg. . 5.878 6.642 15.165 12.532 Pantothenic acid. . . . . . . omg... 1.183 1.337 3.052 2.522 ViaminBg . . vw + + » = « mg. . . 0.32 0.36 0.82 0.67 Folacin . . . . . . . . . . mcg 9 10 24 ~ 20 VitaminBqp . . LL... meg. 0.34 0.39 gros 0.73 Vitamin A - «+. . . - . RE 5 + 18 20 4 32 Ww. . . 60 68 155 128 LIPIDS: Fatty acids: 3 Saturated, total . . . . . . g . . 0.93 1.05 2.39 1.97 4:0... . . . g& +s 6:0. £ BO: 5 vv 2 5 % 3 8g 10:0: 2 wv «wv vw 2 vs ow 120... ...... g& 0.02 0.004 17 0.02 0.04 0.04 140... ...... g 0.02 0.003 24 0.02 0.06 0.05 160. . ....... 8 0.62 0.056 24 0.70 1.59 1.32 180... . .. ... B +s 0.24 0.025 24 0.27 0.63 0.52 Monounsaturated, total g x aw 1.12 1.27 2.89 2.39 16:1... ...... g& 0.16 0.017 24 0.18 0.42 0.35 81... & 0.93 0.086 24 1.05 2.41 1.99 200... g 0.01 0.003 6 0.01 0.02 0.01 220... «EEE g 3 5 + Polyunsaturated, total gd ow 0.90 1.01 2.31 1.91 182... g& 0.69 0.063 24 0.78 1.78 1.47 183... LL. g& 0.03 0.003 18 0.03 0.08 0.06 IB. ov oon 2 wow oe g£ . . 20:4... g 0.09 0.018 16 0.10 0.22 0.18 20:5. « omos os ow hE gw vs 0.01 0.003 8 0.01 0.02 0.02 228. i: ow vw ws g ~ #5 0.02 0.006 9 0.02 0.05 0.04 26... . & . .. 0.03 0.011 9 0.04 0.09 0.07 Cholesterol. . . . . . . . mg. . . 72 81 186 153 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan i mE BEER £2 3» 0.219 0.247 0.565 0.467 Threonine . . . . . . . . . Z 0.791 0.894 2.041 1.686 lsoleucine . . . . . o.oo. £ + 0.989 1.118 2.552 2.109 Leucine EG Ww wa wk wow g - 1.406 1.589 3.627 2.998 Lysine... .. o.oo. £2 i: 1.592 1.799 4.107 3.394 Methionine. . . . . . . . ERE 0.519 0.586 1.339 1.107 Cystine Cee ee 8 0.240 0.271 0.619 0.512 Phenylalanine EEE Ey & 0.744 0.841 1.920 1.586 Tyros oo ¢ = wos vw £ oom 0.633 0.715 1.633 1.350 Valine... ee EL 0.929 1.050 2.397 1.981 Age. «wy ew yn £ +. 1.130 1.277 2.915 2.409 Histidine mem wow wom om oan &8 0.582 0.658 1.502 1.241 ABIING , vio nx mow 0 8 8 £ » ow 1.022 1.155 2.637 2.179 Asparticacid . . . . . . . . Eww 1.670 1.887 4.309 3.560 Glutamic acid TEE EE EE Lg 2.806 3.171 7.239 5.982 Celie + ov 1 2 00 2 = fat 0.920 1.040 2.374 1.961 Proline . . . . . . .. .. 8 wi 4» 0.770 0.870 1.987 1.642 Serine... . . .o. o.oo. & ®t 3 0.645 0.729 1.664 1.375 ! Without neck. 2 With refuse = 546 g. 3 Values based on data for fat extracted from thigh meat of broilers or fryers , roasting chickens, and stewing chickens. AH-8-5 (1978) NDB No. 05119 CHICKEN, ROASTING, DARK MEAT WITHOUT SKIN, ! cooked, roasted Page 146 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 35%, skin 10%, Standard Number of Mean error samples 1 1b r-t-c separable fat 1% chicken = 94 g 1c = 140 g° A B C D E F G PROXIMATE: Water . . Pa 67.05 63.03 93.88 164.22 kcal 178 168 250 436 Pogdenergy + = = « + = wi - kJ. 746 701 1,044 1,826 Protein (NX 6.25). . . . | g . 23.25 21.86 32.55 56.94 Total lipid (fat) . . . . . . . g ... 8.75 8.23 12.25 21.44 Carbohydrate, total . . . . . & 5 ww 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g 0.00 0.00 0.00 0.00 Ash... 2... 0.94 0.88 1.32 2.30 MINERALS: Caleumicc vw: « « wn 2 5 @ & mg. 11 10 15 2] Iron... . mg. . . 1.33 1.25 1.86 3.25 Magnesium... . . . mg. . . 20 18 27 48 Phosphorus. . . . . . . . mg. 171 161 240 419 Potassium . . . . . . . . | mg. . . 224 210 313 548 Sodium . . . . . . . . .. mg... 95 89 133 232 Zine : sw v5 vw 5 8% 3 mg... 2.13 2.00 2.98 5.21 COPPEr » o « + 5 3» & 8 ® + mg... 0.070 0.066 0.098 0.171 Manganese . . . . . . . . . mg. 0.019 0.018 0.027 0.047 VITAMINS: Ascorbicacid . . . . . . . . mg... 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg... 0.063 0.059 0.088 0.154 Riboflavin . . . . . . . . . mg. 0.192 0.180 0.269 0.470 Nigein wv vv ov v5 % 3 mg. 5.736 5.392 8.030 14.047 Pantothenic acid. . . . . . . mgs ow 1.026 0.964 1.436 2.513 ViaminBg w+ + wo 4 ww mg... 0.31 0.29 0.43 0.75 Folacin . . . . . . . . .. meg 7 6 9 16 VitaminBygy . . . LL. mcg 0.27 0.25 0.38 0.66 ViEmin A «oo RE. 16 15 23 40 Clu 54 51 76 133 LIPIDS: Fatty acids: Saturated, total . . . . . . g 2.43 2.28 3.40 5.94 0% 5 2 5k roa 8 6:0: » 355 5s on £ 5: 1 A £ 10:0. . . . . . . .. £ 1220... LLL 8 0.02 0.02 0.03 0.06 Wali 5 5 ows hoe 8 0.07 0.06 0.09 0.16 Vos oy 2 was 8 1.69 1.59 2.37 4.15 180. wo. vow saw £ 0.56 0.52 0.78 1.36 Monounsaturated, total. . . g 3.31 3.12 4.64 8.12 TOL. hove 8 0.45 0.42 0.63 1.09 181. 8 2.76 2.60 3.87 6.77 2000. LLL 8 0.06 0.05 0.08 0.13 29; v5 v5 55 Ew g Polyunsaturated, total i ow & 2.00 1.88 2.80 4.90 182... LLL 8 1.69 1.59 2.36 4.14 1B3. LL £ 0.08 0.08 0.11 0.20 18:4. . g 200 mene wn 8 0.11 0.10 0.15 0.26 Wis wns nnn £ 0.01 0.01 0.02 0.03 DBs wos smesa £ 0.02 0.02 0.03 0.05 ARE 2 cn 0.04 0.04 0.06 0.10 Cholesterol . . . . . . . . mg. . 75 70 104 183 Phytosterols . . . . . . . . mg. « w AMINO ACIDS: TAIRA + as ves z..- 0.272 0.256 0.381 0.666 YhROMie ; cw nem 2p £ 0.982 0.923 1.375 2.405 beoleiclgt o wv 4 ww vas 8 1.228 1.154 1.719 3.007 Leucine EEE g 1.745 1.640 2.443 4.274 Lysine . . ...uws an g 1.975 1.857 2.765 4.837 Methioniie: . . . . « « « 8 0.644 0.605 0.902 1.577 i £ 0.298 0.280 0.417 0.730 Phenylalanine E28 4 v2 w £ 0.923 0.868 1.292 2.260 Total «wus rw ni £ 0.785 0.738 1.099 1.922 Mpg Pom rrim can g 1.153 1.084 1.614 2.824 ane Co $ 1.402 1.318 1.963 3.433 Aarne. ome b 0.722 0.679 1.011 1.768 i li adh Co 7 1.269 1.193 1.777 3.108 asa Co ' 2.072 1.948 2.901 5.074 Glycine TTT . 3.482 3.273 4.875 8.527 ries x dws uk . 1.142 1.073 1.599 2.797 Serine 0 p 0.956 0.899 1.338 2.341 oo 0.800 0.752 1,120 1.959 ' Without neck. ? Edible portion from 1/2 chicken = 214 g; with refuse = 394 g. AH-8-5 (1978) NDB No. 05120 CHICKEN, STEWING, FLESH, SKIN, GIBLETS, AND NECK, raw Page 147 Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of Nutrients and units common measures of food 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 27%, Mean error samples 1 chicken separable fat 5% = 905 g! A B Cc D E F G PROXIMATE: water . . . % 4a 62.50 565.63 192.75 real 251 2,275 775 Food energy «= = «= + = =: ° ky... 1,052 9,519 3,244 Protein (NX 6.25). . . . . g + wv 17.48 158.17 53.90 Total lipid (fat) . . . . . . . 8... 19.52 176.61 60.18 Carbohydrate, total . . . . . Zhou ov 0.19 1.73 0.59 Fiber. . . . . .. .... 8g... 0.00 0.00 0.00 Ash... o.oo g «iw 1.02 9.20 3.14 MINERALS: Calcium: + + » 5 © =» © 5 3 mg. 10 93 32 POR: & 5 wo 6 3 nos vo wom ® mg. . . 1.51 13.63 4.64 Magnesium mg. . . 20 177 60 Phosphorus mg. . . 173 1,565 533 Potassium mg. . 204 1,846 629 Sodium . . . . . . . . .. mg. . . 71 647 220 ZINE , ones EE mg. . . 1.37 12.43 4,23 Copper + = + + wu kW 8 3 Ws: wu 0.092 0.833 0.284 Manganese . . . . . . . . . mg. . . 0.031 0.281 0.096 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 3.1 28.4 9.7 Thiamin. . . . . . . . .. mg. . . 0.111 1.005 0.342 Riboflavin . . . . . . . . . mg. . . 0.251 2.272 0.774 Niacin. . . . . . . . .. mg. . . 6.383 57.766 19.685 Pantothenic acid. . . . . . . mg. . . 1.129 10.217 3.482 Vitamin Bg . . . . . . . . mg... 0.35 3.13 1.07 Folacin' »: . o & w « « ~ « « meg . . 37 331 113 VitaminBqp . . . . . . . mcg . 1.26 11.40 3.89 Vieni Re 327 2,955 1,007 amin Ae w... 1,102 9,976 3,399 LIPIDS: Fatty acids: Saturated, total. . . . . . g 5.48 49.60 16.90 L > | SO, g vo 6:0. . .. ..... £ 80. . ....... £ 100: ow ov 2 wv & I BEER 120; 5 ow x 5 w « » « g +9 0.03 0.23 0.08 140... ...... g . 0.15 1.38 0.47 160. . . . . .... 8 . . 3.97 35.96 12.25 18:0. . . . . . ... g . 1.14 10.29 3.51 Monounsaturated, total . . . g . . . 7.82 70.73 24.10 NON es vo 2 8 5 Bo E an 1.05 9452 3.24 180s wom 3 5 @ 3 & EB + am 6.48 58.63 19.98 + it SE 8 «on 0.18 1.65 0.56 20. cv oman g Polyunsaturated, total . . . g . . . 4.27 38.60 13.15 18:2... . gd ius 3.69 33.41 11.39 183% ws 5 5 % 8 % # % sows 0:17 1.55 0.53 184. w i 5 w » 5 » « gE 5 ow 20cm v5 wos 6 os g£ . . 0.20 1.77 0.60 2005. go. 0.01 0.10 0.03 225. «vv vam g 0.02 0.2) 0.07 226... oo. onos hoa BLE: 0.05 0.44 0.15 Cholesterol. . . . . . . . mg... 87 786 268 Phytosterols . . . . . . . . Wg: cov AMINO ACIDS: Tryptophan . . . . . . . . g£ . . 0.195 1.765 0.601 Threonine . . . . . . . . . £ wiz 0.728 6.588 2.245 Isoleucine . . . . . . . . . gE cv 0.870 7.874 2.683 Leucine . . . . . . . . . . g ven 1.281 11.593 3.951 Lysine: . . ua % » i # 3 g& 1.407 12.733 4.339 Methionine. . . . . . . . g& 0.461 4.172 1.422 CYSHING cw s wom 2 wim nw g 0.234 2.118 0.722 Phenylalanine . . . . . . . 8 ws 0.688 6.226 2.122 Tyrosine . . . . . . . . . g «3 0.563 5.095 1.736 Valine "i 5 2 & 4s m8 8 g8 . 0.855 7.738 2.637 Arginine... Lo... Lo. g - 1.104 9.991 3.405 Histidine. . . . . . . . .. g& 0.502 4,543 1.548 ABIIR wv ow 2 wn 0 3 x 8 - 1.006 9.104 3.103 Asparticacid . . . . . . . . 8 1.566 14.172 4.830 Glutamicacid. . . . . . . . g 5s 2.563 23.195 7.904 Glycine . . . . . LL... g 1.125 10.181 3.470 Proline .. . +» « «3% 5 3 5 8... 0.856 7.747 2.640 GUE ¢ vm soe wk E z . .. 0.631 5.711 1.946 ! With refuse = 1,331 g. AH-8-5 (1978) NDB No. 05121 CHICKEN, STEWING, FLESH, SKIN, GIBLETS, AND NECK, cooked, stewed Page 148 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 29%, r of Mean Standard Number o 1 1b r-t-c 1 chicken separable fat 2% chicken = 202 g = 593 g! A B Cc E F G PROXIMATE: Water . . . . . . . . . .. a... 54.30 109.68 321.98 169.95 kcal 276 557 1,636 864 Food energy « - + +» + + - k 1,155 2,332 6,847 3,614 Protein (NX 6.25). . . . . g . 26.53 53.58 157.29 83.02 Total lipid (fat) . . . . . . . 2 oo 18.03 36.43 106.94 56.45 Carbohydrate, total . . . . . £ . . 0.01 0.02 0.05 0.03 FIBOF « 2 5 % # 8 5 6 % & & g 0.00 0.00 0.00 0.00 Ash «2 musa sR % £ 1.14 2.30 6.74 3.56 MINERALS: Calcium. wo . « 5 ow ono mg 13 27 78 41 Iron . . . .... .... mg. 1.83 3.69 10.82 5.71 Magnesium mg. . . 20 40 116 61 Phosphorus. . . . . . . . mg. . . 182 367 1,078 569 Potassium . . . . . . . . . mg... 177 358 1,052 555 Sodium» wz 2 5 © ¥ 5B mg. 71 143 419 221 ZINE vw wim gsm snow oe mg. . . 2.02 4.08 11.97 6.32 Copper « « w + ow i 5 ww mg. . . 0.117 0.236 0.694 0.366 Manganese . . . . . . . . . mg. . . 0.035 0.071 0.208 0.110 VITAMINS: Ascorbicacid. . . . . . . . mg... 0.5 0.9 2.8 1.5 Thiamin: » ou : » + & » 4 mg. . 0.092 0.186 0.546 0.288 Riboflavin . . . . . . . .. mg 0.304 0.614 1.803 0.952 NIB wo 5 ov wow ow ow mg 5.641 11.395 33.451 17.656 Pantothenic acid. . . . . . mg... 0.932 1.883 5.527 2.917 VitaminBg . . . . . . . . mg. . . 0.26 0.52 1.51 0.80 Folacin . . . . . . . . .. meg. 36 72 211 111 VitaminByp . . . . . . . . meg 1.00 2.02 5.94 3.14 Vitamin A RE 275 556 1,631 861 itamin A . . . . . . wo. 925 1,869 5,487 2,896 LIPIDS: Fatty acids: Saturated, total. . . . . . 8 4.90 9.90 29.06 15.34 BO. ov way £ 60 ow «x wow ow oa ow £ 80. . .. ..... £ 100. . . . ..... g 120... ...... g 0.03 0.06 0.18 0.10 LL bt g 0.13 0.27 0.78 0.41 W605 + 5 wi ov us g 3.56 7.19 21.12 11.15 18:0... ..... g 1.04 2.09 6.15 3.25 Monounsaturated, total. . . g 6.83 13.80 40.51 21.38 61. g 0.94 1.91 5.60 2.95 180: wm 23 58 ¢ 5 5 £ 5.64 11.40 33.46 17.66 200; ow 55 w 4 5 wl £ 0.15 0.31 0.91 0.48 vt TO z Polyunsaturated, total . . . g 4.02 8.12 23.84 12.58 18:2... 8 3.35 6.76 19.85 10.48 183... g 0.15 0.29 0.87 0.46 18:4. . £ 20 wo sow 5 kB g 0.25 0.51 1.51 0.80 208 = 2 5 ow 5 8 59 £ 0.02 0.03 0.09 0.05 25... g 0.03 0.07 0.20 0.11 26... ...... g 0.07 0.15 0.43 0.23 Cholesterol. . . . . . . . mg... 102 205 603 318 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . Bs wo 0.297 0.600 1.761 0.930 Threonine . . . . . . . . . 2 1.106 2.234 6.559 3.462 Isoleucine . . . . . . . . £ 1.326 2.679 7.863 4.150 Leucine . . . . . . . . . . £ 1.946 3.931 11.540 6.091 Lysine . . . . . ..... g 2.144 4,331 12.714 6.711 Methionine . . . . . . . . g 0.703 1.420 4.169 2.200 CYSUNE © wv vo @ 5 8 & & £ 0.353 0.713 2.093 1.105 Phenylalanine . . . . . . . g 1.045 2.111 6.197 3.271 Tyrosine. . . . . . . .. 8 0.856 1.729 5.076 2.679 Valine . . . . . . . . .. 8g 1.298 2.622 7.697 4.063 Arginine. . . . . LL... £ 1.671 3.375 9.909 5.230 Histidine. . . . . . . . .. g 0.767 1.549 4,548 2.401 Alanine . . . . . ss wu 8 1.523 3.076 9.031 4.767 Aspartic acid NER EERE g 2.375 4.798 14.084 7.434 Glutamic acid Ce & 3.894 7.866 23.091 12.188 Glycine Ce g 1.682 3.398 9.974 5.265 Proline . . . . . ..... g 1.285 2.596 7.620 4.022 Serine : 5 v5 ic £5 Ww 3 g 0.953 1.925 5.651 2.983 AH-8-5 (1978) NDB No. 05122 CHICKEN, STEWING, FLESH AND SKIN, 1 raw Page 149 . . ¢ Amount in edible portion of Amount in edible portion of . . Amount in 100m, scible portion common measures of food 1 pound of food as purchased Nuirients-andiunizs Approximate measure and weight Refuse: Bone 30% efuse: b Mean Sundyd NUTLEY 1 Th Peteg 1/2 chicken chicken = 271 g = 398 g¢? A . B C D E F G PROXIMATE: Water . . . . g 61.84 167.59 246.14 196.35 kel . 258 700 1,028 820 Food energy - = «= - = «= {orn oo 1,081 2,929 4,302 3,432 Protein (NX 6.25). . . . . g 17.55 47.57 69.86 55,73 Total lipid (fat) . . . . . . . g -.. 20.33 55.10 80.92 64.55 Carbohydrate, total . . . . . gw a 0.00 0.00 0.00 0.00 Fiber. . . . . . .. ... g 0.00 0.00 0.00 0.00 Ash oo oe g 1.04 2.81 4.13 3.30 MINERALS: Calcium . . . . . . . mg. . . 10 217 40 32 fron . . . . . mg. . . 1.04 2.82 4.15 3.31 Magnesium . . . . . . . . mg. . . 20 54 80 64 Phosphorus . . . . . . . . wl 5 5 172 467 686 547 Potassium ; ow + 5 w 2 % w mg. . . 204 553 812 648 Sodium: . ww sow wow wm mg. . 71 193 283 226 ZAC. « 5 wow % on om ov oa ow mg. . . 1.19 3.22 4.73 3.78 Copper . . «o.oo... mg. . . 0.074 0.201 0.295 0.235 Manganese . . . . . . . . . mg... 0.019 0.051 0.076 0.060 VITAMINS: Ascorbicacid. . . . . . . . mg. . 2.4 6.4 9.5 7.5 TREN: 5 5 5 5. § © 3 mg. . . 0.114 0.309 0.454 0.362 Riboflavin . . . . . . . . . mg. . . 0.167 0.453 0.665 0.530 Niacin. «oe mg. . . 6.262 16.970 24.923 19.882 Pantothenic acid. . . . . . . mg. . . 0.920 2.493 3.662 2.921 VitaminBg . . . . . . . . mg. . . 0.33 0.91 1.33 1.06 Folacin . . . . . . . . . . mcg . . 6 16 23 18 VitaminByp . . . . LL. meg. . 0.32 0.87 1.28 1.02 eas RE. . . 52 141 207 165 VIR A we» =r vrs w. 178 481 707 564 LIPIDS: Fatty acids: Saturated, total . . . . . . g 5.71 15.47 22.72 18.13 BO: ov owas £ 60: 2 5 3 @ 5 3 = + £ BO. . 2 w «5 w ov a £ 100. . g . 120... . . . . go si 0.03 0.07 0.11 0.09 140. . « vv 2® 53 g ws 0.16 0.44 0.64 0.51 16:0. 2: + = 25 m = # g & 4.16 11.28 16.56 13.21 18:0: « » 4 ¢ 5 wv » £ = «on 1.17 3.17 4.65 3.71 Monounsaturated, total. . . g . . . 8.24 22.32 32.78 26.15 16:1... g 1.11 3.01 4.43 3.53 181... g 6.81 18.47 27.12 21.63 2000, , op oaE Z ues 0.20 0.53 0.78 0.62 XV: wiv tw nw gE wow Polyunsaturated, total . . . g . . . 4.44 12,02 17.66 14.09 18:2, , wiv g ++ 3.86 10.47 15.37 12.27 1IBB. wow vv ow wow £ «ow 0.18 0.49 0.72 0.58 188. . « va mv 3 ow gE «ou 20:4... 0... g 0.17 0.46 0.67 0.54 205. vs 55m a 3B £ a 0.01 0.03 0.05 0.04 22%: vw 5 3 Bo 2 B® JE. 0.03 0.07 0.10 0.08 FB. ov 5 5 = 5 =n g 0.05 0.15 0.21 0.17 Cholesterol. . . . . . . . mg. . . 71 192 282 225 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g& 0.196 0.531 0.780 0.622 Threonine . . . . . . . . . g vow 0.726 1.967 2.889 2.305 Isoleucine . . . . . . . . . g woe 0.877 2.377 3.490 2.784 LEUEINE , 4 ow os 3 wv «ow 8 1.278 3.463 5.086 4.058 Lysine & wi co» 5 wo» woe g& - . 1.431 3.878 5.695 4.543 Methionine . . . . . . . . 8 ww 0.467 1.266 1.859 1.483 Cystine . . . . . . . . . . & 0.234 0.634 0.931 0.743 Phenylalanine . . . . . . . gw 0.682 1.848 2.714 2.165 Tyrosine . . . . . . . . 8 0.566 1.534 2.253 1.797 Valine a: ox oie ow om ow os & ois 0.853 2.312 3.395 2.708 Arginine. . . . . . . . . . g + vs 1.099 2.978 4.374 3.489 Histidine. . . . . . . . . . 8... 0.517 1.401 2.058 1.641 Alanine . . . . . . . . . . g& 1.021 2.767 4.064 3.242 Asparticacid . . . . . . . . g = 1.565 4,241 6.229 4.969 Glutamicacid. . . . . . . . gE wv» 2.568 6.959 10.22) 8.153 GlyEIng & = v « = 5 = wv = Lon ovo 1.126 3.051 4.481 3.575 PIOIAE wiv w 5 to vw som # g - 0.846 2.293 3.367 2.686 SerinE vv ww ov ww om g& 0.619 1.677 2.464 1.965 ! Without neck. 2 With refuse = 570 g. AH-8-5 (1978) NDB No. 05123 CHICKEN, STEWING, FLESH AND SKIN, : cooked, stewed Page 150 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Standard Number of Refuse: Bone 327% Mean error samples 1 1b r-t-c 1/2 chicken x g c B chicken 178 g 26) g G PROXIMATE: Water . . . . . . 2 53.07 94.46 138.51 163.66 keal 285 507 744 879 Food energy «= = - «=» «+ = kJ. 1,192 2,122 3,112 3,677 Protein (NX 6.25). . . . . g . 26.88 47.85 70.16 82.90 Total lipid (fat) . . . . . . . g 18.87 33.58 49.24 58.19 Carbohydrate, total . . . . . wea 0.00 0.00 0.00 0.00 Fiber . . . » « ru. g . .. 0.00 0.00 0.00 0.00 Ash oo g 1.18 2.11 3.09 3.65 MINERALS: Calklum . : 3 v.21 © .5 = & mg. . 13 22 33 39 won . o.oo mg. . . 1.37 2.43 3.56 4.21 Magnesium . . . . . . . . mg. . . 20 35 52 61 Phosphorus . . . . . . . . mg. . . 180 321 470 556 Potassium . . . . . . . . . mg... 182 325 476 562 Sodium . . Lo... Lo... mg 73 130 190 225 Zinc . o.oo mg. . . 1.77 3.16 4.63 5.47 Copper . . . o.oo... mg. . . 0.100 0.178 0.261 0.308 Manganese . . . . . . . . . mg. . . 0.021 0.037 0.055 0.065 VITAMINS: Ascorbicacid . . . . . . . . mg. . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. . . 0.094 0.167 0.245 0.290 Riboflavin . . . . . . . . . mg. . . 0.235 0.418 0.613 0.725 NIBGIN 4 25 2 6 5 8 8 & 4 mg. . . 5.798 10.320 15.133 17.881 Pantothenic acid. . . . . . . mg. . . 0.753 1.340 1.965 2.322 VitaminBg . . . . . . . . mg. . . 0.25 0.44 0.64 0.76 Folacin + « «ov ww « aw meg . . 5 9 13 16 VitaminByp . . . LL .o.. meg. . 0.23 0.40 0.59 0.69 og RE. 39 70 103 122 VHRR Roc we «3 0 0 wk wv. 131 234 343 405 LIPIDS: Fatty acids: Saturated, total. . . . . . g . .. 5.11 9.10 13.34 15.77 BO. 0 x womb bo g B60 3 5 wm 3 5 & 4 8g BO ov wow 5 ow ow g VO:0. o « ww v vow « £ 120... . . .. .. g 0.03 0.06 0.09 0.10 14:0... .. g 0.14 0.25 0.37 0.43 1804 ¢ 5s wm 4 8 mo ¥ 8 3.73 6.64 9.74 11.51 18:0. . 5 5 23» «3 g 1.07 1.90 2.78 3.29 Monounsaturated, total . . . g 7.19 12.79 18.76 22.16 16:1... .. £ 1.00 1.79 2.62 3.10 8’... 8 5.92 10.53 15.44 18.24 2:1... g 0.17 0.30 0.44 0.52 20. i sa iam Ea g Polyunsaturated, total . . . g 4,23 7.52 11.03 13.04 1872, 5 we v5 @ ¥ 3 g 3.53 6.28 9.20 10.87 183, » sons om 4 a g 0.16 0.28 0.40 0.48 188. . vv vow on n 8g 2004... LL... g 0.25 0.44 0.64 0.76 1 AO g 0.02 0.03 0.04 0.05 US: vs ws a ws an g 0.04 0.07 0.10 0.12 6: sw 62 0 8 3 g£ ov. 0.08 0.14 0.21 0.25 Cholesterol. . . . . . . . mg. . . 79 140 205 242 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g ... 0.301 0.536 0.786 0.928 Threonine . . . . . . . .. g 1.113 1.981 2.905 3.432 Isoleucine . . . . . . . . . g 1.348 2.399 3.518 4.157 Leucine , ww» 4 » + § wo 8 1.961 3.491 5.118 6.048 Lysine . . . . . ... .. g 2.197 3.911 5.734 6.776 Methionine . . . . . . . . z 0.717 1.276 1.871 2.211 Cystine . . . . ...... 8 0.357 0.635 0.932 1.101 Phenylalanine . . . . . . . 8 1.046 1.862 2.730 3.226 Tyrosine . . . . . . . .. 8 0.869 1.547 2.268 2.680 Valine... .. o.oo... 8 1.307 2.326 3.411 4.031 Arginine. . . . . . .. .. g 1.680 2.990 4.385 5.181 Histidine. . . . . . . . . . g sw v 0.793 1.412 2.070 2.446 Alanine . . . . . . . . . . 8 1.559 2.775 4.069 4.808 Asparticacid . . . . . . . . 8 2.397 4.267 6.256 7.392 Glutamicacid. . . . . . . . g 3.938 7.010 10.278 12.145 GIVEING » « + 5 wie + a: £ 1.702 3.030 4.442 5.249 Proline . « « « wv « wow 8 1.286 2.289 3.356 3.966 BAINE wn own ns & 0.946 1.684 2.469 2.917 1 Without neck. 2 With refuse = 384 g. AH-8-5 (1978) NDB No. 05124 CHICKEN, STEWING, FLESH ONLY, 1 raw Page 151 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 30%, skin 12%, N f Mean stander inher 1 1b r-t-c 1/2 chicken separable fat 8% chicken = 194 g = 284 g? A B C E F G PROXIMATE: Water 2. 72.54 140.72 206.00 164.51 dl 148 287 420 235 Food energy - + = + +: © oJ. 618 1,200 1,756 1,403 Protein (NX 6.25). . . . . Fi 21.26 41.24 60.38 48.22 Total lipid (fat) . . . . . . . 7... 6.32 12.27 17.96 14.34 Carbohydrate, total. . . . . gos 0.00 0.00 0.00 0.00 FIbEr , « os «6 4 2% & Bows 0.00 0.00 0.00 0.00 A RA ro. . 1.27 2.45 3.59 2.87 MINERALS: Calcium. . . . . . . . mg. . . 10 20 29 24 Fon «ove we. 1.09 2.11 3.08 2.46 Magnesium . . . . . . . . mg. . . 24 47 68 55 Phosphorus . . . . . . . . mg. . . 209 405 593 473 Potassium . . . . . . . . . mg. . . 251 486 712 568 Sodium . . . . . .. ... mg 79 154 225 180 Zine . o.oo me. . . 1.40 2.72 3.98 3.18 COPE = vv om mae en mg... 0.089 0.173 0.253 0.202 Manganese . . . . . . . . . mg... 0.019 0.037 0.054 0.043 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 33 6.5 9.5 7.5 Thiamine os 4 0 5 5 = + » mg. . 0.149 0.289 0.423 0.338 Riboflavin . . . . . . . . . mg. . . 0.207 0.402 0.588 0.469 Niacin. . . . . . . . .. mg. . . 7.477 14,505 21.235 16.958 Pantothenic acid. . . . . . . “omg... 1.090 2.115 3.096 2.472 VitaminBg . . . . . . .. mg. . 0.44 0.86 1.26 1.00 Folactn «+» + wo + 5 + ¢ & meg. 7 14 21 17 Vitamin Big . . . . . . . . meg . 0.38 0.74 1.09 0.87 Vicario « © oto RE. 32 61 90 72 : Cw. 105 204 299 239 LIPIDS: : Fatty acids: Saturated, total . . . . . . g 1.57 3.04 4.46 3.56 #0; 5 ov vow oe wow £ 6:0: « wv somo oxo g 80. . ....... g 10:0. . . . . . ... £ 120. s sss msn 8 0.02 0.04 0.06 0.05 MD. wows ow a 8 0.04 0.07 0.11 0.09 160. ........ 2 1.06 2.05 3.01 2.40 BO. vv oes 8 0.41 0.80 1.17 0.94 Moraine, total. . . g 1.94 3.76 5.50 4.39 61... LL. 2 0.28 0.54 0.79 0.63 WI... 2 1.60 3.11 4.56 3.64 2d sup WH wa g 0.02 0.03 0.04 0.03 Wa wv 5 mom a ow ow g Polyunsaturated, total . . . g 1.57 3.04 4.45 3.55 182... g 1:12 2.17 3.17 2.53 ies Cee 2 0.05 0.10 0.14 0.11 Wy os vow Eh owe g 204, ws 3 258 8 0.20 0.39 0.57 0.46 ays Cee & 0.01 0.02 0.03 0.02 SL 2 0.03 0.06 0.09 0.07 P2Bn in » rene rms £ «os .07 0.13 0.19 0.15 Cholssaa) vv RE ERE mg. . . 6 2 123 180 144 ytosterols «. . : © « = ww © mg. . . AMINO ACIDS: Tryptophan . . . . . . . . go 0.248 0.481 0.704 0.562 Theol wor « + vv 0 ve £ 0.898 1.742 2.550 2.037 looleteing x « + wv» woe £ 1.122 2.177 3.186 2.545 Lucie , oo 4 «wx ms £ 1.595 3.094 4.530 3.617 LYSIAR ov 3 4 3&4 WE 3 £ 1.806 3.504 5.129 4.096 i : 0.588 1.141 1.420 1-334 7 le RE 0.272 0.528 0.772 : PASH + «aaa ¢ 0.844 1.637 2.397 1.914 Wrong «0 cme iE : 0.718 1.393 2.039 1.628 Re mata maim iY 1.054 2.045 2.993 2.390 iis oy gov 1.282 2.487 3.641 2.908 Judie 2 gpm enw x Eo 0.660 1.280 1.874 1.497 Alanine. 2 1.160 2.250 3.294 2.631 Apariiestid . + vv xo # 1.895 3.676 5.382 4.298 Glhtsie add. » ow + «= mu » £ 3.184 6.177 9.043 7.221 ONE to + 5 8 g 1.044 2.025 2.965 2.368 Pooling ss ww rhe en £ 0.874 1.696 2.482 1.982 Borie us: winx wx g 0.731 1.418 2.076 1.658 ! Without neck. ? With refuse = 570 g. AH-8-5 (1978) NDB No. 05125 CHICKEN, STEWING, FLESH ONLY, 1 cooked, stewed Page 152 Amount in edible portion of common measures of food Amount in edible portion of i edibl i Amount in 100 grams, edible portion ¥ipound of ford a5 purchased Nutrients and units Approximate measure and weight Standard Number:ol Refuse: Bone 32%, skin 16% Mean error samples 1 1b r-t-c chicken = 137 g 1c = 140 g A B Cc E F G PROXIMATE: Water. . . . . . . . . .. z 56.35 77.19 78.88 132.92 foul 237 325 332 559 Food energy - = + - - - . IY 992 1,359 1,389 2,340 Protein (NX 6.25). . . . . gue 30.42 41.68 42.59 71.76 Total lipid (fat) . . . . . . . g ... 11.89 16.28 16.64 28.04 Carbohydrate, total . . . . . gw we 0.00 0.00 0.00 0.00 FIbGF : 2 5 4s sn mow oe gv ov 0.00 0.00 0.00 0.00 Ash... g . .. 1435 1.85 1.89 3.18 MINERALS: CACM» «we «5 wow 5 vw mg. 13 18 18 30 Iron... LL. mg. 1.43 1.96 2.01 3.38 Magnesium | mg... 22 30 31 52 Phosphorus. . . . . . . . mg. . . 204 280 286 482 Potassium . . . . . . . | mg. 202 276 282 476 Sodium « 5 = 2 2 wow v5 mg... 78 107 109 184 LNG. « «os aww now ow mg. . . 2.06 2.82 2.88 4.85 Copper . . . . . . . ... mg. 0.116 0.159 0.162 0.274 Manganese . . . . . . . . . mg. . . 0.022 0.030 0.031 0.052 VITAMINS: Ascorbicacid . . . . . . . . mg 0.0 0.0 0.0 0.0 Thiamin. . . . . . . ... mg 0.112 0.153 0.157 0.264 Riboflavin . . . . . . . . . mg 0.277 0.379 0.388 0.653 Niacin. . . . . . . . .. mg 6.408 8.779 8.971 15.116 Pantothenic acid. . . . . . . mg. 0.861 1.180 1.205 2.031 VitaminBg . . . . . . . . mg. . 0.31 0.42 0.43 0.72 Folacin . . . . . . . . meg . 6 9 9 15 VitaminByp . . . . . . mcg 0.26 0.35 0.36 0.61 Vitamin A . . R28, 33 46 4 79 Co w 112 153 156 263 LIPIDS: Fatty acids: Saturated, total . . . . . . g . . . 3.10 4.24 4.33 7:30 $0: «= wv 5 5 5 FE wos 0:0... « 4 mon 5 oon a g 80. . . . ..... g 10:0... . . .... g 120. ; 6 54 a 5 » g 0.03 0.05 0.05 0.08 WO 5 5 0 05 w 4 & g 0.08 0.11 0.11 0.19 160. . . . ..... g 2.13 2.92 2.99 5.03 180... ..... g 0.76 1.04 1.06 1.79 Monounsaturated, total. . . g 4.05 5,55 5.68 9.56 161. LLL g 0.56 0.77 0.78 1.32 181. 0... 8 3.37 4.61 4.71 7.94 20:00 oo vow v5 wm g 0.05 0.07 0.08 0.13 20... 2 Polyunsaturated, total . . . g 2.83 3.88 3.96 6.68 182... LLL g 2.15 2.95 3.01 5.08 183. 0... LL. g 0.10 0.14 0.14 0.24 18:4... g 12 g 0.29 0.39 0.40 0.67 208. «23 0 5 5 Wo 8 0.02 0.02 0.02 0.04 228. vw vow ow ow ow os g 0.05 0.06 0.06 0.11 2:6... ...... Z oo 0.09 0.13 0.13 0.22 Cholesterol. . . . . . . . mg. . . 83 114 117 196 Phytosterols . . . . . . . . mg. o AMINO ACIDS: Tryptophan wow ERY vad g 0.356 0.488 0.498 0.840 Threonine Ce g 1.285 1.760 1.799 3.031 Isoleucine . . . . . . . . . £ 1.606 2.200 2.248 3.789 Leucine . . . . . .. ... g 2.283 3.128 3.196 5.386 Lysine . . . . 8 2.585 3.541 3.619 6.098 Methionine... . . . . . g 0.842 1.154 1.179 1.986 Cystine . , wv cmos 3 in g 0.389 0.533 0.545 0.918 Phenylalanine . . . . . . . £ 1.207 1.654 1.690 2.847 Tyrosine... LL... 8 1.027 1.407 1.438 2.423 Valine Ce £ 1.509 2.067 2.113 3.560 Arginine be % mim wom oom nw £8 - 1.835 2.514 2.569 4.329 Histidine EE hw orem non & . 0.944 1.293 1.322 2.227 Alanine . See 3 1.660 2.274 2.324 3.916 Asparticacid . . . . . . . . g 2.711 3.714 3.795 6.395 Glutamic acid «wow oe wow Ew g 4.556 6.242 6.378 10.748 Glycine . . . . . . . . .. £ 1.494 2.047 2.092 3.524 Proline . . . . . ..... 2 1.251 1.714 1.751 2.951 Serine... . . . . ... g 1.046 1.433 1.464 2.468 ! Without neck. ? Edible portion from 1/2 chicken = 201 g; with refuse = 384 g. AH-8-5 (1978) NDB No. 05126 CHICKEN, STEWING, GIBLETS, raw Page 153 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mean Say 11b r-t-c Giblets chicken = 28 g = 81 g! A B Cc E F G PROXIMATE: Water. . . g 69.80 19.54 56.54 316.62 eal 168 47 136 761 Food energy «= «= + =» +: - kJ. 702 196 568 3,182 Protein (NX 6.25). . . . . g . 17.89 5.01 14.49 81.14 Total lipid (fat) . . . . . . . 2 9.21 2.58 7.46 41.76 Carbohydrate, total . . . . . 8 2.13 0.60 1.73 9.67 Fiber . . . . . . . . ... g 0.00 0.00 0.00 0.00 Ash «oo vi g 0.97 0.27 0.79 4.41 MINERALS: Calcium. . . . . . . . .. mg. 10 3 8 45 on . . ov ea mg. 5.93 1.66 4.80 26.91 Magnesium, . . . . . . . mg. 18 5 14 80 Phosphorus. . . . . . . . mg. 198 56 161 900 Potassium . . . . . . . . . mg. 226 63 183 1,027 Sodium . . Lo. o.oo... mg. 77 22 62 350 Zine «o.oo mg. 3.01 0.84 2.44 13.67 Copper . . . «oo. o.oo. mg. 0.275 0.077 0.223 1.247 Manganese . . . . . . . . . mg. 0.151 0.042 0.122 0.685 VITAMINS Ascorbicacid. . . . . . . . mg. 11.4 3.2 9.2 51.6 Thiamin. . zo + + 4 » & @ mg. 0.097 0.027 0.079 0.440 Riboflavin . . . . . . . . . mg. 1.106 0.310 0.896 5.017 Niacin. . « «o.oo... mg. 8.530 2.388 6.909 38.692 Pantothenic acid. . . . . . . mg. 3.275 0.917 2.653 14.855 VitaminBg . . . . . . . . mg. 0.52 0.15 0.42 2.35 Folacin . . . . . . . ... meg 350 98 283 1,587 VitaminByp . . . . . . . . mcg 10.83 3.03 8.78 49.14 RU RE. 3,116 872 2,524 14,134 VIRMIARA . oo + wx x wv. 10,497 2,939 8,503 47,616 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 . 2.63 0.74 2:13 11.93 40. ........ 8 60... vs wm v3 WF 8 80. 2 0 4 v8 % 8g 1000 2 60 5 ww + g 120 4 2 viv « mw = g 0.00 0.00 0.00 0.00 MO. «+ vw vow g 0.05 0.01 0.04 0.21 16:0... . ve « won» 8 1.62 0.45 1.31 7.35 180. . . . .. . .. & 0.75 0.21 0.61 3.42 Monounsaturated, total. . . g 2.715 0.77 2.23 12.48 V0 in 4 gs ww & & 4 ¥ g 0.31 0.09 0,25 1.42 181... g 2.44 0.68 1.97 11.05 200 2 were ron g 0.00 0.00 0.00 0.00 20 va mono a 8 Polyunsaturated, total . . . g& 2.10 0.59 1.70 9.52 1B, smu m ib 8 1.55 0.43 1.26 7.03 183. 0... 8 0.05 0.01 0.04 0.24 188. ; vi vt 3 ® ¢ g 2:4... 0... 8 0.47 0.13 0.38 2.14 20:5... LL... g 0.00 0.00 0.00 0.00 25... 8 0.00 0.00 0.00 0.00 226. . 0s ik EEE g 0.00 0.00 0.00 0.00 Cholesterol . . . . . . . . mg. 240 67 195 1,091 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . 8 0.203 0.057 0.164 0.921 Threonine . . . . . . . .. g 0.812 0.227 0.658 3.683 Isoleucine . . . . . . . .. g 0.896 0.251 0.726 4.064 Leucine . . . . . . . . .. g 1.425 0.399 1.154 6.464 Lysine . . osm sam 8 1.306 0.366 1.058 5.924 Methionine . . . . . . . . 8 0.448 0.125 0.363 2.032 Cystine , « «ov + aw x ow g 0.238 0.067 0.193 1.080 Phenylalanine . . . . . . . 8 0.807 0.226 0.654 3.661 Tyrosine. . . . . . . . 8 0.586 0.164 0.475 2.658 Valine . . . . . . . ... 8 0.949 0.266 0.769 4.305 Arginine... . . Lo... 8 1.198 0.335 0.970 5.434 Histidine. . . . . . . . . . 8 0.416 0.116 0.337 1.887 ARNIng . & «oc «ow soo g 0.874 0.245 0.708 3.964 Asparticacid . . . . . . . . 8 1.676 0.469 1.358 7.602 Glutamicacid. . . . . . . . g 2.729 0.764 2.210 12.379 Glycine . . . . . . .... 8 0.983 0.275 0.796 4.459 Proline . . « i + iv + x iw + 8 0.912 0.255 0.739 4.137 SEINE : won soc wows W 8 0.782 0.219 0.633 3.547 ! Include 1 gizzard, 1 heart, and 1 liver from raw chicken, which weighs 1,331 g with refuse. AH-8-5 (1978) NDB No. 05127 CHICKEN, STEWING, GIBLETS, cooked, simmered Page 154 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Swndard Number of Approximate measure and weight Refuse: 0 Mean error samples 1 1b r-t-c : chicken = 17 g 1c=145 g! A B C D E F G PROXIMATE: Water . . . . . . . . . .. z- 64.00 10.88 92.79 290.28 kcal 194 33 281 881 Food energy = + - « - « « kJ. 812 138 1,178 3,684 Protein (NX 6.25). . . . . g 25.73 4,37 37.30 116.69 Total lipid (fat) . . . . . . . g 9.30 1.58 13.48 42.17 Carbohydrate, total . . . . . 8 0.11 0.02 0.16 0.50 FIDO oc 2 2 6 5c wim #6 g 0.00 0.00 0.00 0.00 AR ooops power g 0.87 0.15 1.27 3.96 MINERALS: Calcium . . . . mg. 13 2 19 58 Iron... . mg. 6.44 1.09 9.33 29.20 Magnesium | mg. 20 3 28 89 Phosphorus. . . . . . . . mg. 223 38 323 1,011 Potassium . . . . . . . | mg. 154 26 224 700 Sodium . . «v.40. mg. 56 9 81 253 Zine ww 2 2m oo sx ww gg mg. 4.28 0.73 6.21 19.41 Copper . . . . . . . . .. mg. 0.299 0.051 0.434 1.356 Manganese . . . . . . . . mg. 0.177 0.030 0.257 0.803 VITAMINS: Ascorbicacid. . . . . . . . mg. 5.5 0.9 8.0 25.1 Thiamin. . « 2 = 5 5 mw 5 mg. 0.090 0.015 0.131 0.408 Riboflavin . . . . . . . . . mg. 1.047 0.178 1.518 4.749 Niacin... . . . .. .. mg. 4.971 0.845 7.208 22.548 Pantothenic acid. . . . . . . mg. 2.971 0.505 4.308 13.476 VitaminBg . . . . . . . . mg. 0.41 0.07 0.60 1.87 Folaon « 4 : sw 23 wv & mcg 367 62 532 1,663 VitaminByp . . . . . . . . mcg 9.48 1.61 13.75 43.00 BAA « 2 5 7 55 ss RE. 2,830 481 4,104 12,839 1. 9,536 1,621 13,828 43,256 LIPIDS: Fatty acids: Saturated, total . , . . . . g 2.66 0.45 3.85 12.06 0. . «wo 5 5a g 6:0. . .. ..... g 80... ...... g 10:0. « 2 = + 4» vo » £ 1200 ¢ 5 wv + 0s 8 0.00 0.00 0.00 0.00 MO.» wvos ow g 0.04 0.01 0.06 0.19 0 ov vv vs 8 1.71 0.29 2.48 7.76 1; 8 0.76 0.13 1410 3.43 Monounsaturated, total g 2.94 0.50 4.27 13.35 61... g 0.29 0.05 0.42 1.30 1800 vs mi 2 5 & 3 z 2.66 0.45 3.85 12.05 2:0... LLL g 0.00 0.00 0.00 0.00 Wide vv how ows £ Polyunsaturated, total 8g 1.89 0.32 2.74 8.57 82. & 1.43 0.24 2.07 6.48 133... & 0.05 0.01 0.07 0.21 ® 4. . hehe g 20:4. LLL 8 0.38 0.06 0.55 1.73 05... LL. £ 0.00 0.00 0.00 0.00 Pf w 2 4 0 53 mg g 0.00 0.00 0.00 0.00 aC 8 0.00 0.00 0.00 0.00 Cholesterol. . . . . . . . mg. 355 60 515 1,613 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan “vk ow EEE g 0.291 0.049 0.422 1.320 Threonine Ce g 1.167 0.198 1.692 5.294 SOIHEIOE oo + 4 i 0 om & 1.288 0.219 1.868 5.842 Leucine . . . . . .... 8 2.046 0.348 2.967 9.281 Lysine . . ........ 8 1.875 0.319 2.719 8.505 MEShIGIIDE «+ «4 + + m+ £ 0.645 0.110 0.935 2.926 Cystine , wiiw «+ wo 8 2s £ 0.342 0.058 0.496 1.551 Phenylalanine Row ow ow wk 8 1.160 0.197 1.682 5.262 Tyrosine ovo wv eu 2 0.842 0.143 1.221 3.819 Valine «wm xan em 8 1.363 0.232 1.976 6.183 ABEL, = on xn os & 1.724 0.293 2.500 7.820 PUSHIN, 4 ow 2 2 obo wo 2 0.596 0.101 0.864 2.703 BORG 5H EE BE ba : 1.252 0.213 1.815 5.679 ASRULEREM wc 2 3 02 + 8 : 2.408 0.409 3.492 10.923 Sloumicatids « « «4 + nu £ 3.928 0.668 5.696 17.817 BUYANG « « orcs ww wn £ 1.414 0.240 2.050 6.414 Profil. . , vo swe $ 1.311 0.223 1.901 5.947 BARE - ovr & 1.125 0.191 1.631 5.103 ! 1 gizzard, 1 heart, and 1 liver from stewed chicken, which weighs 864 g with refuse, = 50 g. AH-8-5 (1978) NDB No. 05128 CHICKEN, STEWING, LIGHT MEAT WITHOUT SKIN, raw Page 155 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 26%, skin 14%, Mean Standard Ny of 1 1b r-t-c 1/2 chicken separable fat 4% chicken = 89 g = 130 g! A B Cc D E F G op . 73.24 0.244 93 65.18 95.21 186.02 heal 137 122 178 347 Food energy « + - + = = + kJ 572 509 743 1452 55 Protein (NX 6.25) . . . . . 23.10 0.143 89 20.55 30.02 . Raniyy D8) Co : 4.21 0.337 48 3.75 5.48 10.70 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 FIDO, ov ¢ 3% 8 3 3 # & g 0.00 0.00 0.00 0.00 Ash oo oo g 1.10 0.070 2 0.98 1.43 2.79 MINERALS: Caclumi. « « « « + = « + = mg. 11 10 15 29 WOM oo oe oom emo on mg. 0.92 0.82 1.20 2.35 Magnesium . . . . . . . . mg. 26 23 34 66 Phosphorus. . . . . . . . mg. 231 206 300 587 Potassium . . . . . . . . . mg. 261 232 339 663 Sodium . . . . . . . . .. mg. 53 47 69 136 TE os v5 vv 8 5 5 5 & mg. 0.60 1 0.53 0.78 1.52 Copper + « « w «5 wv a ow mg. 0.067 0.060 0.087 0.170 Manganese . . . . . . . . . mg. 0.018 0.016 0.023 0.046 VITAMINS: Ascorbicacid. . . . . . . . mg. 1.8 0.042 20 1.6 2.4 4.7 Thiamin. . . . . . . . .. mg. 0.132 0.009 6 0.117 0.172 0.335 Riboflavin . . . . . . . .. mg. 0.123 0.006 8 0.109 0.160 0.312 NCI: 2 wos 6 5 8 ws mg. 9.915 0.595 2 8.824 12.890 25.184 Pantothenic acid. . . . . . . mg. 0.887 0.789 1.153 2.253 VitaminBg . . . . . . . . mg. 0.57 0.50 0.74 1.44 Folacin . . . . . . . . .. mcg 4 4 6 11 VitaminByp . . . LL... mcg 0.40 0.36 0.52 1.02 vitamin A +... ee. i 21 19 27 54 1. 70 62 91 178 LIPIDS: Fatty acids: 2 Saturated, total . . . . . . g 0.97 0.86 1.26 2.45 4:0... . ..... 8g B05 2 5 55s wa 8g 810; wim v5 on or won £ 100. . «oo 2 120... o.oo... £ 0.00 1 0.00 0.00 0.01 14:0... oo. g 0.02 0.010 5 0.02 0.03 0.06 160. . ....... g 0.67 0.182 5 0.60 0.87 1.70 180. & . « «55 = 2 z 0.26 0.067 5 0.23 0.33 0.65 Monounsaturated, total. . . g 1.25 1.11 1.63 3.18 163: oc v5 2 ws 8 0.17 0.053 5 0:15 0.22 0.43 181... g 1.02 0.269 5 0.91 1.33 2.60 a Ce g 0.02 0.01 0.02 0.04 Ms nis ms 8 FF g Polyunsaturated, total . . . g 1.04 0.92 1.35 2.64 182. ........ g 0.61 0.156 5 0.54 0.79 1.54 183. ........ g 0.03 0.009 5 0.02 0.04 0.07 18:4. « + «+ « + 5 ws 8g 20:4. & 0.21 0.063 5 0.19 0.27 0.54 2005... LL LLL. £g 25... 8 0.02 1 0.02 0.03 0.06 2256.5 «x» 5 58 2 0.06 1 0.05 0.07 0.14 Cholesterol! .. . » wu : « ors mg. 47 1.279 24 42 61 120 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . £ 0.270 0.240 0.351 0.686 Threonine . . . . . . . .. & 0.975 0.868 1.268 2.477 Isoleucine w FB Wu ow oa 8 1.219 1.085 1.585 3.096 Leveling . . . 2 « «5 vw #5 g 1.733 1.542 2.253 4.402 Lysine . . . . ...... g 1.962 1.746 2.551 4.983 Methionine... . . . . . 8 0.639 0.569 0.831 1.623 Cystine . . . . . ..... & 0.296 0.263 0.385 0.752 Phenylalanine ew 80m EE g 0.916 0.815 1.191 2.327 Tyrosine . » 3 3k @ 2 8 0.780 0.694 1.014 1.981 TR £88 Hu ews : 1.145 1.019 1.489 299 GR ERE Ewa 1.393 1.240 . . Histidine ex mw mw x £ 0.717 0.638 0.932 1.821 Alanine 8 1.260 1.121 1.638 3.200 Apertioatid . +n nr on : 2.058 1.832 2.675 5.227 Glutamicacid. . . . . . . . g 3.459 3.079 4.497 8.786 OWES 5: 5 & ws» 0 1 4 8 2 1.134 1.009 1.474 2.880 Proline + x mw 2 w yp £ 0.950 0.846 1.235 2.413 Berit gts wan 8 0.794 0.707 1.032 2.017 ! With refuse = 234 g. 2 Values based on data for fat extracted from breast meat of roasting and stewing chickens. AH-8-5 (1978) NDB No. 05129 CHICKEN, STEWING, LIGHT MEAT WITHOUT SKIN, cooked, stewed Page 156 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 26%, skin 16% Mean Somer? Mumps’ 1b r-t-c chicken = 64 g 1¢c=140 g' A B C D E F G PROXIMATE: Water . . - 57.79 36.98 80.90 149.44 kcal 213 136 298 551 Food energy = - «= = - «= + x 891 571 1,248 2,305 Protein (NX 6.25). . . . . Zz . 33.04 21.14 46.25 85.43 Total lipid (fat) . . . . . . . 2 7.98 5.11 11.18 20.64 Carbohydrate, total . . . . . 2 0.00 0.00 0.00 0.00 Fiber. . . . . . . . ... g 0.00 0.00 0.00 0.00 Ash... . . . ..... g 1.19 0.76 1.67 3.08 MINERALS: Calcium. . . . . . .... mg. 14 9 19 35 WOR « & 5 50s 2 5 or vn mg . 1.19 0.76 1.67 3.09 Magnesium | mg. 23 14 32 59 Phosphorus . . . . . . . . mg. 225 144 314 581 Potassium . . . . . . . . . mg. 199 128 279 516 Sodium . « vv wwe ow mg. 58 37 81 150 Zinc . o.oo... mg. 0.83 0.53 1.17 2vl9 Copper . . . . . . . . .. mg. 0.085 0.054 0.119 0.220 Manganese . . . . . . .. . mg. 0.020 0.013 0.028 0.052 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . ... mg. 0.094 0.060 0.132 0.243 Riboflavin . . . . . . . . . mg. 0.196 0.125 0.274 0.507 Niacin. . . . . . .... mg. 8.538 5.464 11.953 22.079 Pantothenic acid. . . . . . . mg. 0.690 0.442 0.966 1.784 VitaminBg . . . . . . . . mg. 0.39 0.25 0.54 1.00 Folacin « ; « wi 2 3 w+ 3 & mcg 4 2 5 10 VitaminByp . . . . . . .. mcg 0.27 0.17 0.38 0.70 — RE. 22 14 31 57 Vitamin A . . . . . . . w. 73 47 102 189 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 1.98 1,27 2.77 5.12 4:0, . «ooo wo £ 6:0. ........ g 80: 2 5 5% won on g VO0. 2 w 2 2 51.4 2 & g 1220. « wv ve vu 3» g 0.01 0.00 0.01 0.02 14:0. . ....c.5 g 0.05 0.03 0.07 0.13 16:0. . . . . .... 8 1.39 0.89 1.94 3.59 180... ...... g 0.48 0.31 0.68 125 Monounsaturated, total. . . g 2.69 1.72 3.76 6.95 161. ........ 8 0.36 0.23 0.50 0.93 180: ww z wa ks 8 2.22 1.42 3.10 5.73 20:0... 8 0.05 0.03 0.06 0.12 2Y ev wi some ea 8 Polyunsaturated, total . . . g 1.89 1.21 2.64 4.88 18:2... Lo... 8 1.26 0.81 1.76 3.25 1830 2 mi 2 mee 8 0.06 0.04 0.09 0.16 188. , vw vs vm v 3 Z WA, ows nna FE 0.29 0.19 0.41 0.76 B05. wwe en g 0.00 0.00 0.00 0.00 2:5. LLL. g 0.03 0.02 0.04 0.08 2:6... LLL 8 0.08 0.05 0.11 0.20 Cholesterol. . . . . . . . mg. 70 45 98 182 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptaghen REI & 0.386 0.247 0.540 0.998 TieoNAers «wae» nue 8 1.396 0.893 1.954 3.610 SOIGUIL 4 3 w.2 » od + 2 8 1.744 1.116 2.442 4.510 Leucine boas wr wae % = 8 2.479 1.587 3.471 6.411 Lysine . . ........ 8 2.807 1.796 3.930 7.259 Met}onine «2 5 w 5 ¥ 8 0.914 0.585 1.280 2.364 Cyslie oq 2 5.00 7 770 3 & 0.423 0.271 0.592 1.094 Phenylalanine “oho ow hn 8 1.311 0.839 1.835 3.390 Tyrsing «come n ons 8 1.115 0.714 1.561 2.883 bi £ 1.639 1.049 2.295 4.238 i 2 1.993 1.276 2.790 5.154 Aang: =» mw 2 50 2s g 1.025 0.656 1.435 2.651 i ey Tima $ 1.803 1.154 2.524 4.663 SPALEEM ww 2 2 w 4 g 2.944 1.884 4.122 7.613 Cpamieacd. ee 2 4.948 3.167 6.927 12.796 PHI «sw own & 1.623 1.039 2.272 4.197 pol Eiiud sama : 1.359 0.870 1.903 3.514 siirmramies 1.136 0.727 1.590 2.938 ! Edible portion from 1/2 chicken = 94 g; with refuse = 163 g. AH-8-5 (1978) NDB No. 05130 CHICKEN, STEWING, DARK MEAT WITHOUT SKIN, 1 raw Page 157 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 33%, skin 11%, Mean Stina Nurer st 1 1b r-t-c 1/2 chicken separable fat 10% chicken = 105 g = 154 g2 A B Cc E F G PROXIMATE: Water . . . . g. 71.94 0.312 75 75.54 110.79 150.14 keal 157 165 242 328 Food energy « + - «= + + + kJ. 658 691 1,014 1,374 Protein (NX 6.25) . . . . g . 19.70 0.129 87 20.68 30.33 41.11 Total lipid (fat) . . . . . . . g 8.12 0.437 55 8.52 12.50 16.94 Carbohydrate, total . . . . . 8 0.00 0.00 0.00 0.00 Fiber: = ¢ s» wiv 5 wm ¢ % £ 0.00 0.00 0.00 0.00 Ash. . 2 1.41 0.445 2 1.48 2.16 2.93 MINERALS: Calcium. . . . . . .... mg. 10 10 15 20 Iron . . . . . ...... mg. 1.22 1.29 1.88 2.55 Magnesium |. mg. 23 24 35 47 Phosphorus . . . . . . . . mg. 190 199 292 396 Potassium . . . . . . . . . mg. 242 254 372 505 Sodium . . . . . . . . .. mg. 101 106 156 211 Zinc... mg. 2.08 0.038 5 2.18 3.20 4.34 Copper . . . o.oo... mg. 0.107 0.012 43 0.112 0.165 0.223 Manganese . . . . . . . . . mg. 0.021 0.022 0.032 0.044 VITAMINS: Ascorbicacid. . . . . . . . mg. 4.6 4.8 7.1 9.6 Thiamin. . . . . . . . .. mg. 0.163 0.004 6 0.171 0.251 0.340 Riboflavin . . . . . . . . . mg. 0.279 0.018 6 0.293 0.430 0.582 Niacin. . . . . . . . .. mg. 5.405 0.105 2 5.675 8.324 11.280 Pantothenic acid. . . . . . . mg. 1.262 1+325 1.943 2.634 VitaminBg . . . . . . . . mg. 0.34 0.35 0.52 0.70 Folacin . . . . . . . .. CL meg 10 10 15 20 Vitamin Byp . . . LL... meg 0.37 0.38 0.56 0.76 — RE. 41 43 62 85 VRBO A = «wv we 1. 135 142 208 282 LIPIDS: Fatty acids: Saturated, total . . . . . . ‘g 2.08 2.19 3.20 4.34 4:0... . g B20. + win x mw db £ BO. ou wiv 5 ir oo % g 10:0: 2 vv 5 w+ # = £ 120... ...... g 0.04 0.007 17 0.04 0.06 0.08 140. ........ 8 0.05 0.006 24 0.05 0.08 0.10 160. . . ...... g 1.39 0.074 24 1.46 2.14 2.90 BO: zs mv tm 223 g 0.55 0.038 24 0.57 0.84 1.14 Monounsaturated, total. . . g 2.52 2.65 3.88 5.26 161. ........ £ 0.37 0.027 24 0.39 0.57 0.77 181... £ 2.10 0.117 24 2.20 3.23 4.38 2:0... 0... g 0.02 0.006 6 0.02 0.02 0.03 1. ee g Polyunsaturated, total . . . g 2.02 2.12 3.11 4.21 182: 5 0 vv wiv & 8 1.55 0.084 24 1.63 2.39 3.23 183. ........ 8 0.07 0.006 18 0.07 0.10 0.14 184. . vw . « w+ 5 = g 2004... LLL. 8 0.19 0.036 16 0.20 0.30 0.40 2005... LLL. £ 0.02 0.007 8 0.02 0.03 0.04 205: sw os m vb ® 8 0.04 0.011 9 0.04 0.06 0.08 226: smi ame aw g . 0.08 0.023 9 0.08 0.12 0.16 Cholesterol. . . . . . . . mg. 77 3.341 4 81 119 161 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan. . . . . . .. 8 0.230 0.242 0.354 0.480 Threonine . . . . . . . . . 8 0.832 0.874 1.281 1.736 Isoleucine . . . . . LL. & 1.040 1.092 1.602 2.170 Leucine EE 8 1.478 1.552 2.276 3.085 LYSINE 5 wos wos ow om g 1.674 1.758 2.578 3.494 Methionine . . . . . . . . g 0.545 0.572 0.839 1.137 Cystine . . . . . . .... 8 0.252 0.265 0.388 0.526 Phenylalanine wd EEE AE g 0.782 0.821 1.204 1.632 Tyrosine © + + «0 v5 0s 8 0.665 0.698 1.024 1.388 bi TE 8 0.977 1.026 1.505 2.039 Arginine. LL 2 1.188 1.247 1.830 2.479 Histidine bo nw Eww ww wb £ 0.611 0.642 0.941 1.275 Alanine Pewee wee £ 1.075 1.129 1.656 2.244 Asparticacid . . . . . . .. 8 1.756 1.844 2.704 3.665 Glutamic acid. . . . . . . . & 2.950 3.098 4.543 6.157 Glycine . . . . . LL 2 0.968 1.016 1.491 2.020 Proline . . . . ...... 8 0.810 0.851 1.247 1.690 I EEE 8 0.678 0.712 1.044 1.415 ! Without neck. 2 With refuse = 336 g. 3 Values based on data for fat extracted from thigh meat of broilers or fryers, roasting chickens, and stewing chickens. AH-8-5 (1978) NDB No. 05131 CHICKEN, STEWING, DARK MEAT WITHOUT SKIN, 1 cooked, stewed Page 158 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 36%, skin 15% Standard Number of Mean error samples 1 1b r-t-c chicken = 73 g 1c =140 g° A B Cc E F G PROMIMATE: ol 55.09 40.22 77.13 122.47 heal. 258 188 361 574 Food energy « «= = + + = + ¢ ko. 1,079 788 1,811 2,400 Protein (NX 6.25) . . . . . «vs 28.14 20.54 39.40 99.58 Totallipid (fat) . . . . . . . g - . 15.28 11.16 21.39 ! Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 FIOBE., oc 2 3 30 5 % 2 8 & 8 nik 0.00 0.00 0.00 0.00 Ash wy 5 5 w 5g mu 13 ERE 1.49 1.08 2.08 3.30 MINERALS: i 12 9 17 27 bon LLL 1.64 1.20 2.30 3.65 Magnesium mg. . . 22 16 30 48 gnesium LL LLL. g Phosphorus . . . . . . . . mg. . . 187 136 262 415 Potassium . . . . . . . . . mg. . . 204 149 285 453 8 Sodium . . . «is a vv mg. . . 95 70 133 212 ZINE wv vn howe sw mg. . . 3.12 2.28 4.37 6.94 Copper . . . o.oo... mg. . . 0.144 0.105 0.202 0.320 Manganese . . . . . . . . . mg. . . 0.023 0.017 0.032 0.051 VITAMINS: Ascorbicacd, + « :» + ov i & mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. . . 0.128 0.093 0.179 0.285 Riboflavin . . . . . . . . . mg. . . 0.347 0.253 0.486 0.771 Nacht + 5 ww vo w x + ow mg. . . 4.556 3.326 6.378 10.128 Pantothenic acid. . . . . . . mg. . . 1.010 0.737 1.414 2.245 Vitamin Bg . . . . . . . . mg... 0.24 0.17 0.33 0.52 Folacht «= ; « w + 6 % + » meg. 8 6 12 19 VitaminByp . . . . . . . . meg . . 0.25 0.18 0.35 0.56 Vim RE. . 43 32 61 97 amin A « «+ « «o.oo. wn 145 106 203 322 LIPIDS Fatty acids: Saturated, total . . . . . . 2 «so 4.07 2.97 5.70 9.05 4 + £ . 6:0. . . . ..... £ 80 wos 8 mw Edo £ 100: + 2 ¢ ws ea w g 120. ©... . . .. 0.06 0.04 0.08 0.12 14:0... .. g 0.10 0.08 0.14 0.23 16:0. . . . . .... g ... 2.78 2.03 3.89 6.18 180. . ....... 8... 1.00 0.73 1.40 2.22 Monounsaturated, total € 3am 5.24 3.83 7.34 11.65 16): © ss 9 6 + B® £ +3» 0.73 0.54 1.03 1.63 181: © 5: w 5 5 5 BEL 4.37 3.19 6.12 9.71 2001... g . 0.06 0.04 0.09 0.14 220. wv soon os ow Z «om Polyunsaturated, total g - . 3.65 2.67 8.11 8.12 VBR i ¢ ww dom £ iw. 2.93 2.14 4.10 6.51 Bow esw is as 2 suo 0.13 0.10 0.19 0.30 184. Lo. g 2004... LL. = wo 0.28 0.20 0.39 0.62 20:5... LLL... g 0.03 0.02 0.04 0.06 TLE oh ve ono g - . 0.06 0.04 0.08 0.13 Bei oo i 5 Goad 2 : 0 0.11 0.08 0.15 0.24 Cholesterol. . . . . . . . mg. . . 95 69 132 210 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g . .. 0.329 0.240 0.461 0.731 Threonine wb fen i Eom d g ws 1.189 0.868 1.665 2.643 Isoleucine . . . . . . . . . gE ws 1.486 1.085 2.080 3.303 Leucine . . . . . . . . .. g wow 2.112 1.542 2.957 4.695 Lysine Lee g wo 2.391 1.745 3.347 5.315 Methionine FE 8 ww x 0.779 0.569 1.091 1.732 Cystine . . . . ...... g& 0.360 0.263 0.504 0.800 Phenylalanine . . . . . . . g wiz 1.117 0.815 1.564 2.483 Tyrosine EER EEE RE og we a 0.950 0.694 1.330 2.112 Valle waxamsem ey £ vn 1.396 1.019 1.954 3.103 Arginine EE g 1.698 1.240 2.377 3.715 Histidine be we ww os Row Ew g + 0.874 0.638 1.224 1.943 Alanine Cee gw oi 1.536 1.321 2.150 3.415 Aspartic acid 2 2 mr a wn Lg 2.508 1.831 3.511 5.575 Glutamic acid fam Fem g& 4.215 3.077 5.901 9.370 Diya si v 5 2 1 4% % 8 £ ... 1.382 1.009 1.935 3.072 Brolin + + swe nwt A 1.157 0.845 1.620 2.572 Seirk. «+ 2 mma wo go 0.968 0.707 1.355 2.152 ! Without neck. ? Edible portion from 1/2 chicken = 108 g; with refuse = 220 g. AH-8-5 (1978) NDB No. 05132 CHICKEN, CAPONS, FLESH, SKIN, GIBLETS, AND NECK, raw Page 159 . ” i Amount in edible portion of Amount in edible portion of NULEIMS Sd UAE ARISUREIRN0 roms, isle portion Lommon measures of food 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 27% Mean error samples 1 chicken = 2,152 g¢! A B c D E F G mosNmE ra 63.66 1,369.96 210.78 heal os 232 4,987 767 Food energy = + - + + + - - ko... 970 20,866 3,210 Protein (NX 6.25) . . . . . g 18,51 398.25 61.27 Total lipid (fat) . . . . . . . g 16.90 363.67 55.95 Carbohydrate, total . . . . . ve 0.08 1.64 0.25 Fiber. . . . . . . .... g «ov 0.00 0.00 0.00 Ash g 0.94 20.29 3.12 MINERALS: Calclum's w « 4 wi ov 5 wl % » mg. . . 11 234 36 WON: 4 ww 2 3 wi 23 w + 3 mg. . . 1.41 30.32 4.67 Magnesium . . . . . . . . mg. . . 21 444 68 Phosphorus. . . . . . . . mg. . . 181 3,893 599 Potassium . . . . . . . . . mg. . . 213 4,594 707 Sodium . . . . . . . . .. mg. . . 47 1,020 157 ZINC ; o.oo vow E reo mg: i; 1.32 28.41 4.37 Copper « « + s wo 5 % + & mg. . . 0.063 1.356 0.209 Manganese . . . . . . . . . mg. iv 0.028 0.603 0.093 VITAMINS: Ascorbicacid. . . . . . . . mg... 2.6 55.6 8.6 Thiamin. . . . . . . . .. mg... 0.065 1.399 0.215 Riboflavin . . . . . . . . . mg... 0.183 3.938 0.606 Niacin. . . . . . . . .. mg. . . 7.074 152.232 23.422 Pantothenic acid. . . . . . . mg. . . 1.101 23.694 3.645 VitaminBg . . . . . . . . mg. . . 0.36 7.66 1.18 Folacii « x 4 5s wo + = + » meg. . 27 575 88 VitaminByp . . . . LL . meg. . 1.01 21.71 3.34 Vitamin A RE. . . 270 5,810 894 ftamin A... - oo... w. 905 19,467 2,995 LIPIDS: Fatty acids: Saturated, total. . . . . . g 4.89 105.15 16.18 40... . ..... £ . .. 6:0. . .. . .... F'4 BO. « 6.6 5 5.4% 3 g 100: + 5% « mm « & g wows 120. + 5 5 v 5 « » 8g =v 0.02 0,32 0.05 MO. . cus om vn g «os 0.14 3.03 0.47 160. . . . . . ... & wv» 3.57 76.78 11.81 180. . . . . .... 8 vx 0.98 21.05 3.24 Monounsaturated, total. . . g . . . 7.16 154.00 23.69 Wh: nme 83s gs 0.95 20.47 3.15 BAY: wm spe zo g ns 5.93 127.66 19.64 20:0... g . . 0.18 3.87 0.60 Vw os now g . . Polyunsaturated, total . . . g . . . 3.60 77.36 11.90 182. % si vs bd 8 3 g +: 3.25 70.00 10.727 BB. wiv swoon g& - 0.16 3.38 0.52 184; : vv + wou 3 w g +a 204... LL... g& 0.07 1.57 0.24 2005. 0... LLL. £ 0.01 0.13 0.02 225. oh eee g . .. 0.01 0.17 0.03 226. . i083 & 35 0.02 0.43 0.07 Cholesterol . . . . . . . . mg. . . 87 1,882 290 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan A g£ . 0.209 4.498 0.692 Threonine Pim HIB LEW £ +3 0.776 16.700 2.569 Isoleucine EEE FEE £ 5 = 4 0.934 20.100 3.092 Leucine . . . . . . . ... 8... 1.369 29.461 4.533 Lysine Le 8... 1.514 32.581 5.013 Methionine. . . . . . . . g 0.495 10.652 1.639 Cystine . . . . . . .... g& 0.248 5.337 0.821 Phenylalanine . bow Bud 8 0.733 15.774 2.427 Tyrosine PERI AEE g& 0.603 12.977 1.997 Valine 3% WEE ERE We Lg... 0.913 19.648 3.023 Arginine WE wm oyg hs ¥ ow on g 1.172 25.221 3.880 Histidine iv wm eww we & 0.545 11.728 1.804 Alanine Cee eee g& 1.079 23.220 3.573 Asparticacid . . . . . . . . g£ 1.670 35.938 5.529 Glutamic acid wot on me dow BB gE 2.733 58.814 9.049 Glycine PEE ER UE Ea 8... 1.189 25.587 3.937 Proline EE EE EEE 8 0.902 19.411 2.987 Sine: ;zwezmgs fn 0.666 14.332 2.205 ! With refuse = 2,949 g. AH-8-5 (1978) NDB No. 05133 CHICKEN, CAPONS, FLESH, SKIN, GIBLETS, : AND NECK, : cooked, roasted Page 160 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Approximate measure and weight Refuse: Bone 28% Mean error 1 1b r-t-c 1 chicken chicken = 218 g = 1,418 ¢2 A B C E F G PROXIMATE: Water . . o 59.25 129.15 840.09 193.49 Aol 226 494 3,211 739 Food energy - «= « «+ - - {seam 2,065 13,433 3,094 Protein (NX 6.25). . . . . 0 28.35 61.79 401.95 92.58 Total lipid (fat) . . . . . . . Zo. 11.67 25.43 165.44 38.10 Carbohydrate, total . . . . . 8 . .. 0.04 0.08 0.54 0.12 Fiber . . . . . . . . . .. gw 0.00 0.00 0.00 0.00 Ash. fon 1.01 2.20 14.32 3.30 MINERALS: Calcium . . . mg. . . 15 32 211 49 fron . o.oo mg. . . 1.79 3.91 25.44 5.86 Magnesium | mg. . . 23 51 331 76 Phosphorus . . . . . . . . mg. . . 239 522 3,395 782 Potassium . . . . . . . . . mg... 243 529 3,439 792 Sodium . . . . . ..... mg... 50 108 704 162 Zine... mg 1.94 4.22 27.44 6.32 Copper . . . . . . . ... mg 0.081 0.177 1.149 0.265 Manganese . . . . . . . . . mg. . . 0.031 0.068 0.440 0.101 VITAMINS: Ascorbicacid . . . . . . . | mg. . . 0.4 1.0 6.4 1.5 Thiamin. . . . ...... mg. . . 0.070 0.153 0.993 0.229 Riboflavin . . . . . . . . . mg 0.219 0.477 3.105 0.715 Niacin... . ...... mg 8.415 18.345 119.325 27.483 Pantothenic acid. . . . . . . mg 1.184 2.581 16.789 3.867 VitaminBg . . . . . . .. mg. . . 0.41 0.90 5.84 1.35 Folacin . . . . . . . . .. meg . 26 56 367 85 VitaminByp . . . . . meg 0.36 0.78 5.05 1.16 oo RE. 220 480 3,123 719 VIUBAA + = « = % + 3 = w. 734 1,600 10.408 2,397 LIPIDS: Fatty acids: Saturated, total . . . . . . goon 3.28 7.15 46.48 10.71 40... g + no 60: 4 25 wis £ BO: w «5 5 4 5 ws 8g 10:0. . . : «+ 2% £ 120. Lue 8 0.01 0.03 0.20 0.05 40... LLL. 8 0.09 0.20 1.30 0.30 160... ...... 8 2.42 5.27 34.29 7.90 180... ...... 8 0.65 1.43 9.27 2.14 Monounsaturated, total . . . g 4.71 10.27 66.77 15.38 61... 8 0.65 1.42 9.22 2.12 Br... 8 3.88 8.46 55.00 12.67 0. vie as 8 0.12 0.27 1.76 0.40 2:0. 0.00... £ Polyunsaturated, total . . . g 2.52 5.49 365.73 8.23 182, vse wera & 2.22 4.83 31.41 7.23 88. smraminn 8 0.10 0.21 1.39 0.32 IBA. wo va wv 5 8g WA. wnvwmwn 8 0.09 0.19 1,23 0.28 WE, emo ns £ 0.01 0.02 0.11 0.03 AE em nnn 8 0.01 0.02 0.16 0.04 My smesmesa £ xs 0.03 0.06 0.38 0.09 Cholesterol . . . . . . : . mg. . . 103 224 1,458 336 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Yuptophin « «+ + wo» £ 0.318 0.693 4.509 1.039 Teo « » wi 4 3 wi 4 4 g 1.178 2.568 16.704 3.847 buoleuding' s 5 = + 5 mi 0 0 £ 1.419 3.093 20.121 4.634 Leucine . . . . . ..... 8 2.077 4.528 29.452 6.783 Lysine . . ........ 8 2.302 5.018 32.642 7.518 Methionine: + ww « « w « » = & 0.753 1.642 10.678 2.459 Cystine. . ov wv ov x £ 0.377 0.822 5.346 1.231 Pronyislanite .. . ow vo g 1.112 2.424 15.768 3.632 Wiad cvmeamess £ 0.916 1.997 12.989 2.992 aAY PABE REELS 2 1.386 3.021 19.653 4.527 pig. «ow sx wun Bows 1.777 3.874 25.198 5.804 Ame Beye 0.828 1.805 11.741 2.704 i. Trims £ 1.637 3.569 23.213 5.346 Sraftic ac Ce 5 2.534 5.524 35.932 8.276 Cede 2% 4 vm os $ 4.151 9.049 58.861 13.557 poss ox amd 8 de : 1.799 3.922 25.510 5.876 Jeauhp me cx ELEM YE : 1.366 2.978 19.370 4.461 Ce 1.009 2.200 14.308 3.295 ! Simmered. > With refuse = 1,977 g. AH-8-5 (1978) NDB No. 05134 CHICKEN, CAPONS, FLESH AND SKIN, ! raw Page 161 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 28% Mean Sundin Nimbst ot 1 1b r-t-c 1/2 chicken chicken = 297 g = 964 g* A B Cc D E F G PROXIMATE: Water . . . . . . . .... g. 63.24 187.83 609.65 206.55 kcal 234 695 2,257 765 Food energy - - = - + + - - Ko. 980 2,910 9,444 3,200 Protein (NX 6.25). . . . . g 18.77 55.74 180.92 61.30 Total lipid (fat) . . . . . . . g .. 17.07 50.71 164.59 55.76 Carbohydrate, total . . . . . 8 ws 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. sw 0.00 0.00 0.00 0.00 Ash oe g . 0.96 2.85 9.26 3.14 MINERALS: Calcium... . LL... mg. . 11 31 102 34 Iron . . . . . . . .... mg. . . 1.09 3.25 10.54 3.57 Magnesium |. mg. . . 21 63 205 69 Phosphorus . . . . . . . . mg. . . 183 544 1,766 598 Potassium . . . . . . . . . mg. . . 217 644 2,092 709 Sodium . . . sv 4 vv ow 5s mg 45 133 431 146 Zine o.oo mg... 1.17 3.47 11.25 3.81 Copper . . . . o.oo... . mg. . . 0.050 0.149 0.482 0.163 Manganese . . . . . . . . . mg... 0.020 0.059 0.193 0.065 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 1.7 5.1 16.7 5.6 Thiamin. . . . . . . . .. mg. . . 0.064 0.190 0.617 0.209 Riboflavin . . . . . . . .. mg 0.127 0.377 1.224 0.415 Niaeln =z 5 5 4 0 i 5 a mg 7.273 21.601 70.112 23.754 Pantothenic acid. . . . . . . mg. on 0.965 2.866 9.303 3.152 Vitamin Bg. . . . . . . mg... 0.36 1.07 3.46 1.17 Folacin . . . . . . . . .. meg . 6 18 59 20 Vitamin Big... . Lo... meg 0.34 1.01 3.27 1.11 Vitamin A RE. 37 110 358 121 AIA A ac + «we ax ma w. 129 384 1,247 422 LIPIDS: Fatty acids: Saturated, total . . . . . . g - . 4.95 14.69 47.68 16.15 40. a 23 5 58 3 2 £ 60.5 + 2 @ 5 5 Ww 3 £ 80: 1 2 5 + 7 wow 3 g 10:0. « «+ 5 « 4 ow £ 120... . . . . .. g 0.02 0.04 0.14 0.05 14:0... LLL g 0.14 0.43 1.39 0.47 WOW 4 2 4 8 & mob i 8 3.62 10.75 34.91 11.83 180. + 2 4 «sw 3 £ 0.98 2.91 9.44 3.20 Monounsaturated, total. . . g 7.31 21.72 70.51 23.89 16:1... £ 0.97 2.87 9.31 3.15 BA fv komm g 6.07 18.02 58.49 19.81 2000. LL... g 0.18 0.55 1.17 0.60 Nv 25 EF 8 ss £ Polyunsaturated, total . . . g 3.62 10.76 34.92 11.83 182 2 cv 2: vu 3 g 3.30 9.80 31.79 10.77 183... LL. 8 0.16 0.48 1.56 0.53 18:4. . 0... 8 204... LL... 8 0.06 0.17 0.54 0.18 iB v4 5 2 8 mei £ 0.01 0.01 0.05 0.02 228. vv vam one g 0.01 0.02 0.07 0.02 QBs 2 wows wow EE 0.02 0.05 0.16 0.06 Cholesterol. . . . . . . . mg. . 75 222 720 244 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . was 0.213 0.633 2.053 0.696 Threonine $5 ROWE FER g 0.786 2.334 7.577 2.567 Isoleucine “ow om mow ow Woe ow £ 0.954 2.833 9.197 3.116 Leucine . . . . . . .... 8g 1.386 4.116 13.361 4.527 Lysine . . . ....... 8 1.553 4.612 14.971 5.072 Methionine Ce £ 0.507 1.506 4.887 1.656 Cystine . o.oo... & 0.251 0.745 2.420 0.820 Phenylalanine + WF BW ED 8 0.739 2.195 7.124 2.414 Tyrosine BY RMR E 8 0.615 1.827 5.929 2.009 Valine o.oo. & 0.923 2.741 8.898 3.015 Arginine... LLL g 1.181 3.508 11.385 3.857 HIS, + x wi 0 www £ 0.562 1.669 5.418 1.835 Alanine . . . . ....L & 1.094 3.249 10.546 3.573 Aspartic acid caw Em Ea £ 1.690 5.019 16.292 5.520 Glutamicacid. . . . . . . . £ 2.781 8.260 26.809 9.083 Glycine . . . . ...... 8 1.181 3.508 11.385 3.857 Proline... . Lo... g 0.897 2.664 8.647 2.930 Bering wow ww a 4 0.666 1.978 6.420 2.175 ! Without neck. 2 With refuse = 1,334 g. AH-8-5 (1978) NDB No. 05135 CHICKEN, CAPONS, FLESH AND SKIN, 1 cooked, roasted Page 162 . . . Amount in edible portion of Amount in edible portion of Nutrients and units Amount in 100 grams, edible portion common measures of food 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 29% Mean error samples 1 1b r-t-c 1/2 chicken chicken = 196 g = 637 g* A 8 ¢ D E F G PROXIMATE: Waters + . os 5 5 5 5 a 4 g a+ 313.04 313.89 189.06 kcal . . 1, 737 Foodenergy = + + = - - - - ko... 957 1,876 6,095 3,082 Protein (NX 6.25). . . . . 8... 28.96 56.75 184.45 93.27 Total lipid (fat) . . . . . . . g ... 11.65 22.83 74.20 37.52 Carbohydrate, total . . , . . & + wn 0.00 0.00 0.00 0.00 Fiber. . . . . . . . ... qi; 0.00 0.00 0.00 0.00 Ash... . . g . .. 1.04 2.03 6.61 3.34 MINERALS: Galcium . . . . LL. mg. 14 28 91 46 Iron... ........ mg. . . 1.49 2.91 9.47 4.79 Magnesium | mg. . . 24 47 154 78 Phosphorus. . . . . . . . mg. . . 246 483 1,570 794 Potassium . . . . . . . . . mg: 255 y 500 1,626 822 Sodium + « = 5 5 wows wou mg. . . 49 96 313 158 Zinc... mg. . . 1.74 3.40 11.06 5.59 Copper . . . . . . . ... mg. . . 0.069 0.135 0.440 0.222 Manganese . . . . . . . . . mg. . . 0.021 0.041 0.134 0.068 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin: « = w ; 3 5 4 5 » mg. . . 0.070 0.137 0.446 0.225 Riboflavin . . . . . . . . . mg. . . 0.170 0.333 1.083 0.548 Niacin. . . . . ..... mg. . . 8.947 17.536 56.992 28.818 Pantothenic acid. . . . . . . mg. . . 1.104 2.164 7.032 3.556 VitaminBg . . . . . . . . mg. . . 0.43 0.85 2.75 1.39 Folacin « 5 uw 4 3% & & 3 SP 6 11 35 18 VitaminByg . . . . . . . meg . . 0.33 0.64 2.07 1.05 1} wre. RE. . . 20 40 130 66 Manns tr aan Ww... 68 133 433 219 LIPIDS: Fatty acids: Saturated, total. . . . . . ZT =: 3.26 6.40 20.79 10.51 B20. «www wow ow ow Zz 6:0. . . ...... £ 80. . ....... 8g TO, sw sam 5 3 & g . . . 120... ...... g isn 0.01 0,03 0.09 0.05 14:0... ...... EB +s 0.09 0.18 0.59 0.30 16:0. . . . ..... 2 «+» 2.42 4.75 15.43 7.80 180... ...... & 0.64 1.24 4.04 2.05 Monounsaturated, total. . . g . . . 4.75 9.31 30.27 15.31 V8: om 52 5 5 5 6 8 iw 0.66 1.28 4.17 2.11 BA. : one vcs £8 . .. 3.91 7.67 24.93 12.60 2 Cee ee 8... 0.13 0.25 0.80 0.41 Ve soe ow wow ow g aw Polyunsaturated, total . . . g . . . 2.52 4.93 16.03 8.10 182, ........ 8 2.22 4.36 14.17 7+16 153 a 8... 0.10 0.20 0.64 0.32 MB. sm is mdm g . . . 204. . oi 00a £ isu 0.08 0.15 0.48 0.24 1. J Z iw 0.01 0.01 0.04 0.02 25... LL & . 0.01 0.02 0.07 0.04 26... 8 0.03 0.05 0.16 0.08 Cholesterol . . . . . . . . mg. . . 86 169 549 278 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . .. & 0.325 0.637 2.070 1.047 Toueonine: . ovo 4 wa 4» gE. 1.200 2.352 7.644 3.865 Isoleucine... _. £ 1.455 2.852 9.268 4.687 Leucine . . . . ...... g ... 2.115 4.145 13.473 6.812 Lysine . ......... £ «x5 2.370 4.645 15.097 7.634 Methionine .. . ; 2m «5» & :: 4 0.774 1.517 4.930 2.493 Cystine . . . ....... & 0.384 0.753 2.446 1.237 Phenylalanine . . . . . . . 8... 1.128 2.211 7.185 3.633 Tyroline © wiv owe uv li 0.938 1.838 5.975 3.021 Valine: «non x sin be go. 1.409 2.762 8.975 4.538 Arginine. . . . . ..... 8&8 1.806 3.540 11.504 5.817 Histidine. |... g. 0.857 1.680 5.459 2.760 AGO «os wx 3 wes El va 1.674 3.281 10.663 5.392 Agpartiocid , wy uw yy a £ vn 2.582 5.061 16.447 8.317 Glutamicacid. . . . . . . . £ Bi 4.246 8.322 27.047 13.676 Glycine . . . . . . .... 8&8 1.815 3.557 11.562 5.846 Proline . . . . ...... 8 1.376 2.697 8.765 4.432 Serie . . . ....... £ v2 1.018 1,995 6.485 3.279 ! Without neck. 2 With refuse = 902 g. AH-8-5 (1978) NDB No. 05136 CHICKEN, CAPONS, GIBLETS, raw Page 163 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mean Sta Number ot 1 1b r-t-c Giblets chicken = 18 g = 115 g? A B C D E F G PROXIMATE: Water . . . . £2. .- 74.12 13.34 85.24 336.20 keal . . 130 23 150 591 Food energy - - - «= = © © kJ... 545 98 627 2,473 Protein (NX 6.25). . . . . g . 18.28 3.29 21.02 82.90 Total lipid (fat) . . . . . . . g ... 5.18 0.93 5.96 23.581 Carbohydrate, total . . . . . g . .. 1.42 0.26 1.63 6.44 Fiber . . . . . . . . . .. Zs 0.00 0.00 0.00 0.00 Ph sam ssw va wed gw. 1.00 0.18 1.15 4.55 MINERALS: Calcium. . . . . . . . .. mg. . . 10 2 11 45 Iron . . . . . . . .... mg... 6.25 1.12 7.19 28.35 Magnesium... mg... 18 3 21 82 Phosphorus. . . . . . . . mg. . . 207 37 238 939 Potassium . . . . . . . . . mg. . . 226 41 260 1,026 SOOM = « s 3 + 4 @ ¥ mg. . . 77 14 89 350 BE 5 2 5 4 ww 2 v8 8 i mg. . . 3.38 0.61 3.88 15.31 COPPEr 5 5 » 4 w #8 & 5 3 mg. . . 0.268 0.048 0.308 1.216 Manganese . . . . . . . . . mg. . . 0.163 0.029 0.187 0.739 VITAMINS: Ascorbicacid. . . . . . . . mg. . 18.4 3:3 21.1 83.3 Thiamin. . . . . . . . . . mg. . . 0.097 0.017 0.112 0.440 Riboflavin . . . . . . . . . mg. . . 1.119 0.201 1.287 5.076 Nien, os 5 5 v5 + 3 6 mg... 6.984 1.257 8.032 31.679 Pantothenic acid. . . . . . . omg... 3.618 0.651 4.161 16.411 VitaminBg + vw + 4 voc vs mg. . . 0.47 0.08 0.54 2.13 Folacin + « « & vo 5 = + + = meg . . 394 71 453 1,786 Vitamin Bip... Lo... meg . 12.95 2.33 14.90 58.75 A RE: . =. 4,372 787 5,028 19,831 VIA «= caw Ww... 14.566 2,622 16,751 66,072 LIPIDS: . Fatty acids: Saturated, total... . . . g 1.64 0.30 1.89 7.44 4:0. . . . . £ 6:0. . . . . .... 8 BO: » +s 5 4 5 wi - £ 100. 5 : 2 5 = =» w ¢ 2 + vn Tw 5 2 wv vw g£ + mo 0.00 0.00 0.00 0.00 MO. LL g 0.02 0.00 0.03 0.11 160... LL... 0.91 0.16 1.04 4.11 180. 2 sms 0.60 0.11 0.69 2.72 Monounsaturated, total £ ows 1.32 0.24 1.51 5.96 18 i os mop nome Zw 0.18 0.03 0.21 0.83 Brluw vonw vn g + 1.12 0.20 1.29 5.09 ey wae a wows 8 ww 0.01 0.00 0.01 0.04 Me 0 vn ww g£ . . . Polyunsaturated, total . . . g . . . 1.19 0.21 1.37 5.41 120. ves vr ve £ wis 0.81 0.15 0.93 3.67 Ts #4 RE HE WE & 0.03 0.00 0.03 0:12 Bo woo wow oe mows g wo 204. Ew 0.28 0.05 0.33 1.29 MB «vw wu Tome 0.01 0.00 0.01 0.05 DE vv wn r wns Lowe 0.00 0.00 0.00 0.02 PB rp 22RD El 0.04 0.01 0.04 0.17 Cholesterol, : . & : + « « + mg. . . 292 52 335 1, 322 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: VAPPhAn: « xo ovo 0 £..- 0.217 0.039 0.250 0.984 fe 2 «xe 0.826 0.149 0.950 3.747 Meee ts mr r@ ERE g - = 0.927 0.167 1.066 4,205 Lousife:,, . 4 ws = 8 £8 £ vu 1.496 0.269 1.720 6.786 LYSIBE . xMuie » 3 i 8 ew Denn 1.346 0.242 1.548 6.105 Methionlog: 5 zz « = « > = 2 re 0.452 0.081 0.520 2.050 Cystine . . vee & 0.243 0.044 0.279 1.102 prienyistanine BERET. £ ae 0.841 0.151 0.967 3.815 EL msamtin Poa 0.609 0.110 0.700 2.762 a Coo < } } ) 1.007 0.181 1.158 4.568 ni ge 1.203 0.217 1.383 5.457 ii i 2 20a 0.437 0.079 0.503 1.982 Aspartic acid Co Zw 0.930 0.167 1.070 4.218 SSPULCHM 1 2 2 0 2 on yo 1.718 0.300 1.976 7.793 oh aretha ME 2.703 0.487 3.108 12.261 Pe amt 1.016 0.183 1.168 4.609 Sorin ’ ’ ¢ 0.926 0.167 1.065 4.200 Coo 0.796 0.143 0.915 3.611 ! Include 1 gizzard, 1 heart, and 1 liver from raw chicken, which weighs 2,949 g with refuse. AH-8-5 (1978) NDB No. 05137 CHICKEN, CAPONS, GIBLETS, cooked, simmered Page 164 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mean 1 1b r-t-c chicken = 11 g 1c=145g! A B E F G PROXIMATE: Water . . . . . . . . . g. 66.54 7.32 96.48 301.83 kcal 164 18 238 745 Food energy - - - - - - kJ. 688 76 997 3,119 Protein (N X 6.25) ww a g . 26.39 2.90 38.27 119.72 Total lipid (fat) REE OU g 5.40 0.59 7.83 24.48 Carbohydrate, total . . . . . 8 0.76 0.08 1.10 3.45 Fiber . . . . . . . . . .. g . 0.00 0.00 0.00 0.00 Ash... g 0.91 0.10 1.32 4.13 MINERALS: Calcium . . . . . mg. 13 1 19 60 Iron... o.oo... mg. 6.80 0.75 9.87 30.86 Magnesium | mg. 20 2 29 90 Phosphorus . . . . . . . . mg. 235 26 340 1,065 Potassium . . . . . . . |. mg. 153 17 222 694 Sodium . . . . . mg. 55 6 80 251 ZIG © i ve wands mg. 4.67 0.51 6.78 21.20 Copper . . . . . . . . .. mg. 0.294 0.032 0.426 1.334 Manganese . . . . . . . . . mg. 0.192 0.021 0.278 0.871 VITAMINS: Ascorbicacid. . . . . . . . mg. 9.0 1.0 13.0 40.7 Thiamin. . . . . . . . .. mg. 0.095 0.010 0.138 0.431 Riboflavin . . . . . . . . . mg. 1.061 0.117 1.538 4.813 Niacin. . . . . . mg. 4.120 0.453 5.974 18.688 Pantothenic acid. . . . . . . mg. 3.296 0.363 4.779 14.951 VitaminBg +: : sn 4s mg. 0.38 0.04 0.54 1.70 Polagin +» + wow ¢ vw ov 5 mcg 414 46 601 1,879 Vitamin Byg « vv 4 wv 4 mcg 1.14 0.13 1.65 5.16 Vitamin A RE. 3,980 438 5,771 18,052 Mamip« = = + =v 2 2 2 1. 13,266 1,459 19,236 60,174 LIPIDS: Fatty acids: Saturated, total. . . . . . g L237 0.19 2.57 8.02 4:0. . . 2 6:10. 2 v vi 4 ono 8g 80. 2 wv: 95 3 % g 100. « cv 2 wv 3 5 £ 20. «vw vv wv 2 =» g 0.00 0.00 0.00 0.00 14:0... g 0.02 0.00 0.03 0.10 16:0. . . . ..... £ 0.98 0.11 1.42 4.45 18:0... 8 0.69 0.08 1.00 3.12 Monounsaturated, total . £ 1.37 0.15 1.98 6.21 16:1. « wow « wom 3 3 g 0.18 0.02 0.26 0.80 |: £ 1.18 0.13 1.71 5.34 20:0. LLL LLL £ 0.01 0.00 0.02 0.06 IN si 2 hve bho nw g Polyunsaturated, total £2 1.13 0.12 1.63 5.11 18:2; i ww ssw oi a g 0.75 0.08 1.09 3.40 18:3... LL. g 0.02 0.00 0.03 0.10 Bid. . oo v « 5 2 2 8 20:4. LLL g 0.25 0.03 0.37 1.14 2005... LL... 2 0.02 0.00 0.02 0.07 WS ei ww hoe ea g 0.01 0.00 0.01 0.03 Wh. . vos wis g 0.05 0.01 0.08 0.24 Cholesterol. . . . . . . . mg. 434 48 629 1,968 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan Cee ee & 0.313 0.034 0.454 1.420 Threonine TEE EEE E g 1.193 0.131 1.730 5.411 Isoleucine Ce £ 1.339 0.147 1.942 6.074 Leucine WR FEE a was 8g 2.158 0.237 3.129 9.789 Lysine eee ee 8 1.942 0.214 2.816 8.809 Methionine . . . . . . .. 8 0.654 0.072 0.948 2.967 Cystine Cee £ 0.352 0.039 0.510 1.597 Phenylalanine Se BE wd £ 1.215 0.134 1.762 5.511 Tyrosine TEE REE EE £ 0.878 0.097 1.273 3.983 Valine Cee eee 8 1.453 0.160 2107 6.591 Arginine... . LL... 8 1.738 0.191 2.520 7.884 Histidine B mie to om ko 8 0.631 0.069 0.915 2.862 Alanine swe www ew £ 1.339 0.147 1.942 6.074 Asparticacid . . . . . . . | 8 2.480 0.273 3.596 11,249 Glutamic acid SER EE 8 3.907 0.430 5.665 17.722 Glycine ELE ET EERE 8 1.467 0.161 2.127 6.654 BRODY © ow sew pg 12 2 1.338 0.147 1.940 6.069 Serine . «own owow now a g 1.150 0.127 1.668 5.216 ' 1 gizzard, 1 heart, and 1 liver from roasted chicken, which weighs 1,977 g with refuse, = 71 g. AH-8-5 (1978) NDB No. 05138 DUCK, DOMESTICATED, FLESH AND SKIN, ! raw Page 165 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 28% Mean Sundae Nimo ot 1b r-t-c 1/2 duck duck = 287 g = 634 g2 A B C D E F G PROXIMATE: Water. . . . . . . ... g- 48.50 139.20 307.49 158.40 ul 404 1,159 2,561 1,319 Food energy « + + + © +: x. 1,690 4,850 10,713 5,519 Protein (NX 6.25). . . . . g 11.49 32.97 72.83 37:52 Total lipid (fat) . . . . . . . 2 39.34 112.90 249.40 128.47 Carbohydrate, total. . . . . 8 0.00 0.00 0.00 0.00 CRE. + 2 5.6 5 3% ¥ 5 @ gz. 0.00 0.00 0.00 0.00 AN «von ons wows we g 0.68 1.94 4.28 2.20 MINERALS: Calcium. . . . . . . . .. mg. 11 30 67 34 Iron... o.oo... mg. 2.40 6.89 15,22 7.84 Magnesium... . . . . . mg. 15 42 92 47 Phosphorus . . . . . . . . mg. 139 398 880 453 Potassium . . . . . . . . . mg. 209 600 1.325 682 SOI & «4 x so oe Ee mg. 63 181 401 206 ZINC & 5 wie 5 5 § way mg. 1.36 3.91 8.64 4.45 COPORE + wiv 3 3 0 ¥ wow mg. 0.236 0.677 1.496 0.771 Manganese . . . . . . . . . mg. Rc i. “ VITAMINS: Ascorbicacid. . . . . . . . mg. 2.8 8.0 17.6 9.1 Thiamin. . . . . . . . .. mg. 0.197 0.014 20 0.565 1.249 0.643 Riboflavin . . . . . . . . . mg. 0.210 0.012 20 0.603 14331 0.686 NEE 2 v4 wie x wow x mg. 3.934 11.291 24.942 12.848 Pantothenic acid“ . . . . . . mg. 0.951 2.729 6.029 3.106 VitaminBg . . . . . . . . mg. 0.19 0.012 20 0.55 1.22 0.63 Folacin* . . . . . . . .. meg 13 37 81 42 VitaminByp* . . . . LL. mcg 0.25 0.73 1.61 0.83 Vitamin A RE. 51 1.600 20 145 320 165 U . 168 5.334 20 483 1,067 550 LIPIDS: Fatty acids: Saturated, total . . . . . . g 13.22 37.94 83.81 43.17 4:0... . 8g 6:0. « vw. 2 now & 8 8 80. « wiv 3 wow ow on £ 1000: 5 o + 5 + 4 5 @ g 120. . . . . .... 8 0.05 0.13 0.29 0.15 140... ...... 8 0.25 0.71 1.57 0.81 160. ........ 8 9.58 27.49 60.72 31.28 180. . ....... g 3.20 9.18 20.28 10.44 Monounsaturated, total . . . 18.69 53.64 118.49 61.04 161... 8 1.54 4.43 9.79 5.04 Br, Le 8 16.73 48.01 106.06 54.63 00. onsen g 0.40 1.14 2.52 1.30 220. voosor or Fo £ Polyunsaturated, total . . . g 5.08 14.57 32.19 16.58 182... LLL. g 4.69 13.45 29.72 15.31 ‘3. 8 0.39 1.12 2.47 1.27 184. 0... g 2004... LL. LL £ 20:5... LL... £ 205. ssw ov smd £ O00 ts EE BE g Cholesterol * . . . . . . . . mg. 76 218 481 248 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan”... . . . g 0.144 0.413 0.913 0.470 TOROATR «: » 3 m4 #2 = 4 8 0.471 1.352 2.986 1.538 Isoleucine . . . . . .o... 8 0.537 1.541 3.405 1.754 Leucine . . . . ...... 8 0.900 2.583 5.706 2.939 Lysine , . ........ £ 0.912 2.617 5.782 2.979 Methionine! . vw + == + 4 0.291 0.835 1.845 0.950 Cystine. ov. oo wom nk 3 8 £ 0.180 0.517 1.141 0.588 Phenylalaing i . « ui «x 2 0.459 1.317 2.910 1.499 TOS ; a mz we g 0.395 1.134 2.504 1.290 Valine ©. swe nw ee 0.573 1.645 3.633 1.871 Arginine... & 0.770 2.210 4.882 2.515 Histidine... ooo & = 4 0 a : 0.283 0.812 1.794 0.924 Ae Trp s 0.777 2.230 4.926 2.538 ASHAHORC , oy 2 w 7 8B £ 1.102 3.163 6.987 3.599 BUiarieslids. » + 2 2» 1 4 2 1.709 4.905 10.835 5.582 Slyeinglnz pm ss me en : 0.928 2.663 5.884 3.031 Serine 7 0.686 1.969 4.349 2.240 Co 0.488 1.401 3.094 1.594 ! Without neck. 2 With refuse = 882 g. : Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. Values based on amount contributed by flesh and imputed amount contributed by skin and fat. AH-8-5 (1978) NDB No. 05139 DUCK, DOMESTICATED, FLESH AND SKIN, 1 cooked, roasted Page 166 z i 3 Amount in edible portion of Amount in edible portion of 3 Amountin 100. grams, 6dible portion common measures of food 1 pound of food as purchased Nuwiants snd units Approximate measure and weight Refuse: BONe 35% efuse: Wn Standar Number ct 1 1b r-t-c 1/2 duck duck = 173 g = 382 g? A B Cc D E F G PROXIMATE: Wott 0. 51.84 89.68 198.01 152.81 kcal . . 337 583 1,287 993 Food energy = = +» +. ky... 1,409 2,438 5,383 4,155 Protein (NX 6.25). . . . . Z ... 18.99 32.86 72,55 55.99 Total lipid (fat) . . . . . . . Z... 28.35 49.05 108.30 83.58 Carbohydrate, total . . . . . g «wo 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g . .. 0.00 0.00 0.00 0.00 Ash... g . .. 0.82 1.42 3.14 2.42 MINERALS: Calcium . . . . . mg... 11 20 43 33 Iron . . . . mg... 2.70 4.67 10.31 1.96 Magnesium | mg. . 16 28 62 48 Phosphorus. . . . . . . | mg. . 156 270 595 459 Potassium . . . . . . . . | mg. . 204 353 780 602 Sodium . . . . . . . ... mg... 59 103 227 175 Zine o.oo... mg. . . 1.86 3.22 7.12 5.49 Copper . . . . . . . . .. mg... 0.227 0.393 0.867 0.669 Manganese . . . . . . . . . mg. . . ee r~ ma pas VITAMINS: Ascorbicacid. . . . . . | mg. . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. . . 0.174 0.301 0.665 0.513 Riboflavin . . . . . . . | mg 0.269 0.465 1.028 0.793 Niacin . . . . . . . . .. mg 4.825 8.347 18.432 14.224 Pantothenic acid . . . . . . mg. . 1.098 1.900 4.194 3.237 VitaminBg . . . . . . . . mg. : . 0.18 0.32 0.70 0.54 Folacin® . . . . . mcg. 6 11 25 19 Vitamin By * . LL... meg . 0.30 0.51 1.13 0.87 iam RE: ; ; 63 109 241 186 DOIIBA 2 2 ee 2 ne Ww... 210 364 804 620 LIPIDS: Fatty acids: Saturated, total . . . . . . £ . .. 9.67 16.73 36.94 28.51 80. . vs zw oy £ 6:0... . ..... £ BO. « « won on uw + g 10:0. . . ...... g «ov. 12200 2 2 56 4 5 nw g . .. 0.04 0.07 0.16 0.13 14:0. & « 5 w «5 5 3 € 3m - 0.17 0.30 0.66 0.51 18:0. . «= 45 us % ows 6.80 111? 25.99 20.06 Ble + vows ko 2 2m 2.43 4.21 9.29 7.17 Monounsaturated, total. . . g . . . 12.90 22.32 49.28 38.03 WN 5 5 5 0 0 2 0 8 + woe 1.11 1.92 4.23 3.27 Wo 558% 55 wm» g£ . . 11.52 19.93 44.01 33.96 200): wv 2 won on ow g . .. 0.26 0.45 0.99 0.77 21. « i vw ea wk g an Polyunsaturated, total . . . g . . . 3.65 6.32 13.95 10.77 18:2... LL... I IEEE 3.36 5.82 12.84 9.91 1B:3. eh neem g nw 0.29 0.51 1,12 0.86 L110. So 2 «ow 2, ou 2 00 uw £ 205. wv vom uu ow z2 22:8. vo snow ow on ow g 226... . LL. g ss Cholesterol *. . . . . . mg... 84 145 320 247 Phytosterols . . . . . . . . mg... AMINO ACIDS; Tryptophan smi w EW oa RW £ «30 0.232 0.401 0.886 0.684 Threonine ‘awww mow ow g «ow 0.773 1.337 2.953 2.279 Isoleucine fhm rem koe & = uw 0.872 1.509 3.331 2.571 Leucine Co g . .. 1.465 2.534 5.596 4.319 Lysine eee Z ia 1.486 2.571 5.677 4,381 Methionine cw 3B ERs Z +: 0.475 0.822 1.815 1.400 Cystine . . . . ...... g «cn 0.299 0.517 1.142 0.881 Phenylalanine wv 8 a § sw & «5 0.752 1.301 2.873 2.217 Tyrosine... . . .... & i» - 0.640 1.107 2.445 1.887 Valie . LLL... & & 5 0.938 1.623 3.583 2.765 Arginine © FF REE md ee g ... 1.284 2.221 4.905 3.785 Histidine of % WOE EB @ §§ & 0.462 0.799 1.765 1.362 Alanine AE Z wa 1.300 2.249 4.966 3.332 Aspartic acid © wom ox BoM ¥ 8 £ 1.814 3.138 6.929 5.348 Glutamic acid wow wm g& . .. 2.798 4.841 10.688 8.249 Glycine hows maw mw mw Fw vo» 1.624 2.810 6.204 4.788 Proline... . gw: 1.172 2.028 4.477 3.455 Serine +: ov . ows ow bs & ws 0.804 1.391 3.071 2+370 ! Without neck. ? With refuse = 590 g. ’ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. * Values based on amount contributed by flesh and imputed amount contributed by skin and fat. AH-8-5 (1978) NDB No. 05140 DUCK, DOMESTICATED, FLESH ONLY, 1 raw Page 167 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 28%, skin and Mean Siam Number of 1b r-t-c 1/2 duck separable fat 38% duck = 137 g = 303 g2 A B C D E F G PROXIMATE: a g 13.77 0.233 13 101.07 1223.54 113.76 kcal 132 180 399 203 Food energy - = «= «= + + * * kJ. 551 755 1,670 850 Protein (NX 6.25) . . . . . gz . 18.28 0.273 13 25.04 55.38 28.18 Total lipid (fat) . . . . . . . g 5.95 0.506 13 8.15 18.03 9.17 Carbohydrate, total. . . . . 8 0.00 0.00 0.00 0.00 Fiber . . . . «oo . .... g 5 0.00 0.00 0.00 0.00 AA Gow wow i FB EEE 2 1.06 0.028 13 1.45 3.22 1.64 MINERALS: Callum zs + 5 5 + 5 wv + mg. 11 2 15 33 17 VOI 0 ov v2 9 » 5 ® v 5 w mg. 2.40 1 3.29 7.27 3.70 Magnesium... . . . . . mg. 19 1 26 58 29 Phosphorus. . . . . . . . mg. 203 2 278 616 313 Potassium . . . . . . . . . mg. 271 3 371 820 417 Sodium . . . . . . . . .. mg. 74 7.480 5 101 224 114 DIE i 2 5 5 3 0.8 2 © 8 mg. 1.90 1 2.60 5.76 2.93 COPPEE + 5 ist 9 2 ® & & i mg. 0.253 0.010 282 0.347 0.767 0.390 Manganese . . . . . . . . . mg. rz om: == -—— —- VITAMINS: Ascorbicacid . . . . . . . . mg. 5.8 1 7.9 17.6 8.9 Thiamin. . . . . . . . .. mg. 0.360 1 0.493 1.091 0.555 Riboflavin . . . . . . . . . mg. 0.450 1 0.617 1.364 0.694 i EI mg. 5.300 1 7.261 16.059 8.173 Pantothenic acid. . . . . . . mg. 1.600 1 2.192 4.848 2.467 VitaminBg . . . . . . . . mg. 0.34 1 0.47 1.03 0.53 Folacin . . . . . . . . . . meg 25 ¥ 34 76 39 VitaminByp . . . LL... meg 0.40 1 0.55 1.21 0.62 Vitamins 2 5 0 5 5 we x RE. 24 32 72 37 1. 79 108 240 122 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 2.32 3.18 7.04 3.58 4:0... g 6:0. . . ovo 8 8:0. « 5 ¢ 5 wi 2 xB g 100. 2 5 2 «= wv » + = £ 120. « = vv om 0 uw 8 0.03 1 0.04 0.08 0.04 MO. « w+ mv oo 8 0.02 1 0.03 0.07 0.04 160... . ..... 8 1.22 1 1.68 3.71 1.89 180. o.oo v 4% 2 5 & 8 0.77 1 1.05 2.32 1.18 Monounsaturated, total. . . g& 1.54 2.11 4.67 2.38 16:1: 55 5 ww # 2 © £ 0.22 1 0.30 0.67 0.34 3a Cee eee 8 1.32 1 1.81 4.00 2.04 lw oi v8 won ow wn £ 220. ov 2 moun WE £ Polyunsaturated, total . . . g 0.75 1.03 2.28 1.16 182... g 0.67 1 0.92 2.03 1.03 183... g 0.08 x 0.11 0.25 0.13 184... : « «+ 5» wm » 8g 204... 2 20:5. . . ovo. £ 228. vs mf EWE £ WB; i: v3 m #3 zg Cholesterol. . . . . . . . mg. 77 1 105 233 119 Phytosterols . . . . . . . . mg. AMINO ACIDS: THREE «we bv nk £ 0.254 0.348 0.770 0.392 : oom FEMME & 0.78) 1.070 2.366 1.204 FOIEVEME & 5 = » » = = = = & 0.939 1.286 2.845 1.448 Leucie . . » is v » is » % = 8 1.544 Z.115 4.678 2.381 yee fpmerem ans . 1.564 2.143 2.730 2412 CUUOMPE. wx = uw wo oon 0.494 0.677 1.497 . Costing o + wv x wos ns 2 0.281 0.385 0.851 0.433 enya nk BER S : 0.766 1.049 2.3% 1-131 yrosine . . . . . . 0.696 0.954 2:10 . a EEE A $ 0.956 1.310 2.837 Ski ERE 1.166 1.597 3. . Histidine dome ww Rw a Em g 0.483 0.662 1.463 0.745 Alanine Cee 8 1.158 1.586 3.509 1.786 Aspartic acid FEE 8 1.790 2.452 5.424 2.760 Glutamic acid EE NE £ 2.860 3.918 8.666 4.410 OIeinE + 5 = ¢ 2 & £ 1.024 1.403 3.103 1.579 Proline . . . . . . .... 8 0.898 1.230 2.121 1.385 Serine . . . . 2 0.787 1.078 2.385 1.214 ! Without neck. 2 With refuse = 882 g. 3 Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05141 DUCK, DOMESTICATED, FLESH ONLY, 1 cooked, roasted Page 168 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 35%, skin and Mean Standard Nuriaret 1 1b r-t-c 1/2 duck separable fat 27% duck = 100 g = 221 ¢° A B C D E F G PROXIMATE: Water... . LL... 2 - 64.22 64.22 141.92 110.71 kcal 201 201 445 347 Food energy - - + - + «+ k 842 842 1,861 1,452 Protein (NX 6.25) . . . . . g 23.48 23.48 51.88 40.47 Total lipid (fat) . . . . . . . g 11.20 11.20 24.75 19.31 Carbohydrate, total . . . . . & » 0.00 0.00 0.00 0.00 Fiber. . . . . . . .... 7. 0.00 0.00 0.00 0.00 Ash oo. ra 1.11 1.11 2.45 1.91 MINERALS: Calum... LL... mg. 12 12 26 20 fron o.oo mg. 2.70 2.70 5.97 4.65 Magnesium . . . . . . mg. 20 20 44 34 Phosphorus. . . . . . . . mg. 203 203 449 350 Potassium . . . . . . . .. mg. 252 252 557 434 Sodium . . . LL... . mg 65 65 143 111 TIC + o wiv 58 8 5 ne mg. 2.60 2.60 5.75 4.48 Copper . . . . ... ... mg. 0.231 0.231 0.511 0.398 Manganese . . . . . . . . . mg. LE i “li —-- VITAMINS: Ascorbicacid . . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . LLL... mg. 0.260 0.260 0.575 0.448 Riboflavin . . . . . . ... mg. 0.470 0.470 1.039 0.810 Niacin... ....... mg. 5.100 5.100 11.271 8.792 Pantothenic acid. . . . . . . mg. 1.500 1.500 3.315 2.586 Vitamin Bg . . . . . . . . mg. 0.25 0.25 0.55 0.43 Folacin . . . . . . . . .. meg 10 10 22 17 VitaminByg . . LL... . meg 0.40 0.40 0.88 0.69 Trent RE. 23 23 51 40 VIIA « «= «ow vo wn w. 77 77 171 134 LIPIDS: Fatty acids: Saturated, total . . . . . . g . 4.17 4.17 9.22 7.19 40. v.93 5.055 8 g 6:0: v zs owox so £ 80. . ...0u.0u £ 10:0... ...... g 12200 LLL 8 0.04 0.04 0.09 0.07 THO: 5s ne bho g 0.05 0.05 0.12 0.09 18:0 ww: wow 5 g 2.44 2.44 5.40 4.21 180... g 1.27 1.27 2.80 2.19 Monounsaturated, total. . . g 3.70 3.70 8.18 6.38 I. wns vn se 8 0.43 0.43 0.94 0.73 Br... 8 3.24 3.24 7.16 5.58 20:0. LLL 8 0.04 0.04 0.08 0.06 VY: 50 55 wv a g Polyunsaturated, total . . . g 1.43 1.43 3.15 2.46 182... g 1.29 1.29 2.84 2.22 1.3... LLL 8 0.14 0.14 0.31 0.24 184... g 2004. 0... LLL. g 20:5. sw 0 vw 5 dB £ 5. iw 535 wos g 26: vw i sw ows ow g . Cholesterol . . . . . . . . mg. 89 89 198 154 Phytosterols . . . . . . . . mg. AMINO ACIDS: Toyptophan . . . . . . g 0.327 0.327 0.723 0.564 Threonine: , « wo 5 5 3 8 1.003 1.003 2.217 1.729 Bsoleucine: . ww ou ia 4 x 8 1.206 1.206 2.665 2.079 Leucine . . . ....... 2 1.983 1.983 4.382 3.419 Lysine... ....... 8 2.009 2.009 4.440 3.464 Methionine “one nome 8 0.635 0.635 1.403 1.095 Cystine , uss 28% 00 £ 0.361 0.361 0.798 0.622 Phenylalanine EEE EEE & 0.984 0.984 2.175 1.696 Toone... £ 0.894 0.894 1.976 1.541 yamne eee f 1.228 1.228 2.714 2.117 AIPA + 0 we 2 coon 2 4 & 1.499 1.499 3.313 2.584 HAIR, 5 5 x 2 vw rn 2 0.620 0.620 1.370 1.069 ABIRe 1 Lv 4 hw Ee £ 1.487 1.487 3.286 2.564 Mpdiale wz ew oo £ 2.299 2.299 5.081 3.963 Sisamic zeit w « 3 w 4 5 $ 3.673 3.673 8.117 6.332 ws oily £ 1.315 1.315 2.906 2.267 ONE £ 1.153 1.153 2.548 1.988 EES EEE £ 1.010 1.010 2.232 1.741 ! Without neck. 2 With refuse = 590 g. ® Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05142 DUCK, DOMESTICATED, LIVER, raw Page 169 ¥ i i Amount in edible portion of Amount in edible portion of Nutri | Amount in 100 grams, edible pevticn common measures of food 1 pound of food as purchased Mtrionts and unis — Number.of Approximate measure and weight Refuse: 0 Mean nas OD 1 1b r-t-c 1 liver duck = 10 g = 44 g! A B Cc D E F G PROXIMATE: water . ‘. .. 71.78 0.462 37 7.18 31.58 325.59 kcal . . 136 14 60 615 Food energy + = + = = «© ko. 567 57 249 2,572 Protein (NX 6.25). . . . . zn 18.74 0.213 29 1.87 8.24 84.98 Total lipid (fat) . . . . . . . g 4.64 0.123 47 0.46 2.04 21.05 Carbohydrate, total . . . . . gow 3.53 0.35 1.55 16.01 Fiber . . . . . Z. .- 0.00 0.00 0.00 0.00 Ash oo g 1.32 0.015 28 9.13 0.58 5.97 MINERALS: Calum. ov 5 5 #5 2 5 1 + mg. . . 11 0.733 20 1 5 52 Woh: ts ms so 0 8 BE 8 mg... 30.53 0.667 20 3.05 13.43 138.48 Magnesium , . . . . . . mg. . . een rw -— -—— Phosphorus . . . . . . . . mg. . . 269 5.984 20 27 118 1.220 Potassium . . . vv «wow WE ov + i -——— -_- ion Sodium . . . . . . o.oo. mg. . . -—— -—— i -——— Zinc... mg. . . - -—w- - i Copper . . . oo... mg... 5.962 0.171 290 0.596 2.623 27.044 Manganese Ce eee eee mg. . . --e --, -—-- -— VITAMINS: Ascorbicacid. . . . . . . . mg. . —— wi ed i Thiamin. vs 5 « « = + » « mg. . . -—— ie ad — Riboflavin . . . . . . . . . mg. . . -— www i —- Nigein: © + «ov vo ox ow ow mg. . . ~- ia i. id Pantothenic acid. . . . . . . mg. . . -— -— - - VitaminBg . . . . . . . . omg... LL .—- LE --- Folacin i» « = ©.0 + w # 5 » mcg . . i —-w yw i VvitaminByp . . LL . . . meg. 54.00 1 5.40 23.76 244.94 a RE. . . 11,946 348.897 8 1,195 5,256 54,189 amin Ae w. .. 39,907 1,166.888 8 3,991 17,559 181,018 LIPIDS: Fatty acids: Saturated, total. . . . . . g . .. 1.44 0.14 0.63 6.54 BO, vw ¢ 2 ow vs ow g « +» 5 1 £ 80. . ....... g 10:10, .. . 5 5 ¢ » 5 « £ VR: 5 #2 2 v % % 4 Z ww 11. PEPE 2 sown 0.01 2 0.00 0.00 0.03 60 vos v2 5 os zg... 0.80 0.100 4 0.08 0.35 3.61 cL £ - 0.63 0.090 4 0.06 0.28 2.88 Monounsaturated, total. . . g . . . 0.71 0.07 0.3) 3.22 161. z ... 0.05 0.021 4 0.01 0.02 0.24 Who ss ams os Z vn 0.65 0.152 4 0.07 0.29 2.96 20), soe ow wn gE wow Wi vv wer wow ew g£ . . Polyunsaturated, total . . . g . . . 0.63 0.06 0.28 2.88 182... nso gs 0.37 0.092 4 0.04 0.16 1.69 BB. rms ima J. 0.00 2 0.00 0.00 0.01 84: ; 20 v 3 wm 2 & g ov 204... g 0.26 0.130 4 0.03 0.11 1.17 2008. « wow won mow ow Bow ovo 228. 4s win vom orn ow £ 226. + vv tom ov ow 8 qn Cholesterol. . . . . . . . mg. « 515 144.776 3 51 227 2,335 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Typophan. . o.oo. ss g 0.264 0.026 0.116 1.198 Threonine . . . . « » » - £8 : vi 0.833 0.083 0.367 3.778 SOMBRE, i 2 ¢ 35 3 3 3 g xo 0.995 0.100 0.438 4.513 Leucine . . . . . . . . . ge 1.691 0.169 0.744 7.670 Lysine . . «oo ow ss go. 1.418 0.142 0.624 6.432 Methionine . . . . « « 2 cw 0.444 0.044 0.195 2.014 Cystine « vo oo «vs vs £8 wg 0.252 0.025 0.111 1.143 Branyilning . . + wow swe 0.932 0.093 0.410 4.228 Tyrosine... « wes a 4 £ vo 0.660 0.066 0.290 2.994 Valine “on ns 38 won wre 1.181 0.118 0.520 5.357 AGNES, 5 x wn 82 $ —- 1.148 0.115 0.505 5.207 iii A go 0.498 0.050 0.219 2.259 aii £42 1.088 0.109 0.479 4.935 Asparticacid . . . ...- £m 1.781 0.178 0.784 8.079 Blotamicechd. - on» «wo 0 AE 2.428 0.243 1.068 11.013 Olycios .. 24» on 5 + % 2 8 gw 1.088 0.109 0.479 4.935 Proline «. .. sss 544 g 0.929 0.093 0.409 4.214 Serie miiwmrmern ve 0.806 0.081 0.355 3.656 ! Applies to liver from raw duck, which weighs 2,004 g with refuse. 2 pashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05143 DUCK, WILD, FLESH AND SKIN, ! raw Page 170 . i a Amount in edible portion of Amount in edible portion of } Amaiineirv 100 grams, edible portion common measures of food 1 pound of food as purchased Nutrients and units Approximate measure and weight Ref Bone 38% efuse: > Wan Standart Nims ot 1 1b r-t-c 1/2 duck handling loss 2% duck = 239 g = 270 g? A B Cc D E F G PROXIMATE: Water . . . . . . g 66.52 158.98 179.60 181.06 a 211 505 571 576 Food energy - - - - - - - - kJ... 885 2,115 2,389 2,408 Protein (NX 6.25). . | g . 17.42 41.63 47.03 47.41 Total lipid (fat) . . . . . . | g ... 15,20 36.32 41.03 41.37 Carbohydrate, total . . . . | ££ . . 0.00 0.00 0.00 0.00 Fiber . . . . . . . g 0.00 0.00 0.00 0.00 Ash... ws 1.16 2.78 3.14 3.17 MINERALS: Calcium. . . . mg. . 5 11 12 12 BOB: 2 4% iw 2% ov ww mg... 4.16 9.94 11.23 11.32 Magnesium | mg... 20 49 55 56 Phosphorus. . . . . . | | mg. . 168 401 453 457 Potassium ... . . . » . & 4 mg... 249 594 672 677 Sodium . . . mg. . 56 135 152 153 Zinc... lly = 0.77 1.83 2.07 2.08 Copper . . . . . . . ... mg. . . 0.312 0.746 0.842 0.849 Manganese . . . . . . . . | mg. . . hee i. === === VITAMINS: Ascorbicaeid. « . . . , ; mg... 5.2 12.4 14.0 14.2 Thiamin. + «uo « » ¢ 5 3 mg. . . 0.351 0.839 0.948 0.955 Riboflavin... . . . . mg... 0.269 0.643 0.726 0.732 Niacin® . . . . . mg... 3.317 7.928 8.956 9.029 Pantothenicacid * . . . . . . mg. . . 0.701 1.675 1.893 1.908 VitaminBg . . . . . . . | mg... 0.53 1.27 1.44 1.45 Folacini - © 5 w +» + w 4 5 4 meg. -— ise, i nae Vitamin By Yo wv wow ga meg. 0.65 1.56 1.76 1.78 _ RE. . . -—— --- -—- -—— Vitamin A . . . . . . . w. oe a ——— ee LIPIDS: Fatty acids: Saturated, total . . . . . . g . . . 5.04 12.04 13.60 13.71 B05 oor owow wow on gw as 6:0. . . . . .. .. £ 80. . . ...... £ WO « : 4 + % 5, » g£ . 20. : : wv 4 ow 3 g . . . 0.04 0.08 0.09 0.10 14:0... 8 + ws 0.09 0.22 0.24 0.24 160. . .. «vows £& 3.48 B.32 9.40 9.48 180. . . . . . ... g 1.27 3.03 3.42 3.45 Monounsaturated, total. . . g . . . 6.80 16.26 18.37 18.52 6 i ic #3 5 0 x uw g£ 0.61 1.47 1.66 1.67 181. oo 5 5 wv 5 a » g& 6.06 14.47 16.35 16.48 20:0. vv se g 0.13 0.30 0.34 0.35 221... LLL. £ 4% Polyunsaturated, total . . . g . . . 2.02 4.82 5.45 5.49 18:2... g +s 1.85 4.41 4.98 5.02 183. oven £ . .. 0.17 0.41 0.46 0.47 Wd 0 iv 4 wow on 8 «ow 208. 5% 5 5 @ 3 3, £ 2005... g 225. 4 i vv won ow £ 2:6... ...... & 2s 2 Cholesterol. . . . . . mg... 80 1 191 216 218 Phytosterols . . . . . . . | mg... AMINO ACIDS: Tryptophan. . . . ga 0.237 0.566 0.640 0.645 Threonine “aw ow kw owe oR gz 0.738 1.764 1.993 2.009 Isoleucine . . . . . . | g : ow 0.878 2.098 2.371 2.390 Leucine . . . . . | g ... 1.449 3.463 3.912 3.944 Lysine . . . . gL worn 1.468 3.509 3.964 3.996 Methionine 2 hom own £ awe 0.465 1.111 1.256 1.266 CYSUNE « . 4 « 4 5 & + & £ uss 0.269 0.643 0.726 0.732 Phenylalanine “wD oR BES HE 0.723 1.728 1.952 1.968 Tyrosine vow om om kw ow E 8g wow os 0.650 1.554 1.755 1.769 Valine Ce & 0.902 2.156 2.435 2.455 Arginine non mw wm eo ® 8 oo» 1.124 2.686 3.035 3.060 Histidine L 5 5 ES mom orm £ io 0.454 1.085 1.226 1.236 Alanine Ekg h EA & ++ 1.119 2.674 3.02) 3.046 Aspartic acid “vp WHR 8 1.698 4.058 4.585 4.622 Glutamic acid bw 5 ow som Wg £ 2.697 6.446 7.282 7.341 Glycine . . . . . . . . .. g «wu 1.066 2.548 2.878 2.902 Proline Ce «wo 0.894 2.137 2.414 2.433 Serine ©... . a... Ll 2 oom 0.748 1.788 2.020 2.036 ' Without neck. > With refuse = 451 g. ° Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. * Values based on amount contributed by flesh and imputed amount contributed by skin and fat. AH-8-5 (1978) NDB No. 05144 DUCK, WILD, BREAST, MEAT ONLY, raw Page 171 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 15%, skin and Mean Ssaridung Numeer of 1 1b r-t-c 1/2 breast separable fat 31%? duck = 73 g = 83 g! A B Cc D E FE G PROXIMATE: water . . . .. 75.51 0.351 17 56.12 62.67 184.92 kcal 123 90 102 302 Food energy « + + = + = Xk) 515 376 428 1,262 Protein (NX 6.25). . . . . pg 19.85 0.352 17 14.49 16.48 48.61 Total lipid (fat) . . . . . . . g 4.25 0.272 17 3.10 3.53 10.42 Carbohydrate, total... . . . g 3 . oa 3 9% : . 2 g, 90 Fiber, o « « + + wo 5 5 = + £ . . . . Ash - 1.33 0.023 17 0.97 1.11 3.26 MINERALS: Calcium. . o.oo... mg. 0.628 17 2 3 8 WOW +n 2 s 50 3 Sd 2 3 mg. 4.51 0.312 16 3.29 3.74 11.05 Magnesium . . . . . . . mg. 22 0.433 16 16 19 55 Phosphorus . . . . . . . . mg. 186 5.141 17 135 154 454 Potassium . . . . . . . . . mg. 268 6.655 17 196 222 05 Sodium . . Lo... .. mg. 57 3.093 17 42 47 139 Zine o.oo mg. 0.74 0.025 16 0.54 0.62 1.82 Copper... oo. mg. 0.330 0.024 16 0.241 0.274 0.808 Manganese . . . . . . . . . mg. i rr we --- VITAMINS: Ascorbicacid. . . . . . . . mg. 6.2 1 4.6 5.2 15.3 Thiamin. . . LL... mg. 0.416 0.038 17 0.304 0.345 1.019 Riboflavin . . . . . . . . . mg. 0.310 0.027 17 0.226 0.257 0.759 Niacin... o.oo... mg. 3.444 0.217 17 2.514 2.859 8.434 Pantothenic acid. . . . . . . mg. 0.770 1 0.562 0.639 1.886 VitaminBg . . . . . . . . mg. 0.63 1 0.46 0.52 1.54 Folacin . . . . . . . . .. mcg -—— -—— -—— -—-- Vitamin Bp . . . . . . . meg 0.76 A 0.55 0.63 1.86 VIIA A = oo so nn RE. 16 12 13 39 i w. 53 39 44 131 LIPIDS: Fatty acids: Saturated, total . . . . . . g 1.32 0.96 1.09 3.23 BO oc 2 vw 3 3% ¢ g 6D vv vow kono £ BO. : « won wus g TOO: + 4 x «4 wow on £ 120... 8 0.03 1 0.02 0.02 0.07 MO. LL £ 0.02 1 0.01 0.01 0.04 WW. : 22 8. % % 8 0.69 1 0.50 0.57 1.68 180... 8 0.41 1 0.30 0.34 1.00 Monounsaturated, total. . . g 1.21 0.88 1.00 2.95 61. 2 0.17 1 0.13 0.14 0.43 Bh. ow wn £ 1.03 1 0.75 0.86 2.53 00, inci mer ® £ 20: 6 5 v8 gow ow £ Polyunsaturated, total . . . g 0.58 0.42 0.48 1.41 182. 8 0.51 1 0.37 0.42 1.24 188, Lows ew vv 8 0.07 1 0.05 0.06 0.17 18:4. . . . . .. £ 20:4... LL... £ 2005. ovina wos £ R25. wv «x mos 5 5s g 2226. io sow ov os ow os g Cholesterol . . . . . . . . mg. ——— “ew ii i Phytosterols . . . . . . . . mg. AMINO ACIDS: TIYpIOphan 4 4 & WF & BW 4 8 0.276 0.201 0.229 0.676 Theohift em 2 = 2 2 = - 8 0.848 0.619 0.704 2.077 Spleen + + as 0 4 oc & 1.019 0.744 0.846 2.496 Leucine . . . . . . .... 8 1.677 1.224 1.392 4.107 Lysine . . ........- 8 1.699 1.240 1.410 4.161 She Baha Ce ‘ 0.537 2:52 2.444 318 ystine . . . . . . . . . 0.305 0.2 . . Phenylalanine =. 5 ¢ = w 2 2 : 0.832 0.607 0.691 2.038 Tyros: 4s mig ewe $ 0.756 0.552 0.627 1.851 Eling oy 4 5 wre ow oom 8 1.039 0.758 0.862 2.545 Arginine: « « mee = = vx » ¢ 1.267 0.925 1.052 3.103 Histidine. ©... oe $ 0.524 0.383 0.435 1.283 Rhino Lowa ems £ 1.258 0.918 1.044 3.081 Asparticacid . . . . . . . . 8 1.944 1.419 1.614 4.761 SUEBIRAER: © 2 + 3 2 » £ 3.106 2.267 2.578 7.607 QUeh, wm ams $ 1.112 0.812 0.923 2.723 POGiDgS =v we 0 wim x : 0.975 0.712 0.809 2.388 Boliiet + mre cu kun £ 0.854 0.623 0.709 2.091 1 With refuse = 154 g. 2 Based on data for domesticated duck. 3 pashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05145 GOOSE, DOMESTICATED, FLESH AND SKIN, ! raw Page 172 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse:Bone 19% Mean error samples 1 1b r-t-c 1/2 goose goose = 320 g = 1,319 g? A B Cc D E FE G PROXIMATE: Water. . < 49.66 1.704 5 158.91 655.02 182.45 kcal 371 1,187 4,893 1,363 Food energy + + + = « + w kJ. 1,552 4,967 20,473 5,703 Protein (NX 6.25). . . . . 7 15.86 0.793 5 50.76 209.22 58.28 Total lipid (fat) . . . . . . 2 33.62 2.566 5 107.58 443.45 123.52 Carbohydrate, total . , . . . g 0.00 0.00 0.00 0.00 Fiber . . . . . . . g . 0.00 0.00 0.00 0.00 Ash o.oo : 0.87 0.058 5 2.78 11.48 3.20 MINERALS: Calcium . . mg. 12 3.000 2 38 158 44 fron... mg. 2.50 0.603 3 8.00 32.98 9.19 Magnesium ® | mg. 18 59 241 67 Phosphorus. . . . . . . . mg. 234 49.720 3 748 3,082 858 Potassium®. , . | mg. 308 985 4,059 1,131 Sodium 3 . mg. 73 234 964 269 Zig «ov v wmv sms mg. beme -—-- --- --- Copper’. . . . . . . . .. mg. 0.270 0.864 3.561 0.992 Manganese . . . . . . . | | mg. -— Sow --- i VITAMINS: Ascorbicacid. . . . . . | mg. inh --- wie we. Thiamin. . . . . .. ... mg. 0.085 0.002 10 0.272 1.121 0.312 Riboflavin . . . . . . . . . mg. 0.245 0.005 10 0.784 3.232 0.900 Niacin... . .. .. .. mg. 3.608 0.673 13 11.546 47.590 13.256 Pantothenic acid. . . . . , mg. -—— -—— ——- ins ViaminBg . . . . . . .. mg. 0.39 0.011 11 1.24 5.13 1.43 Folacin . . . . . . . . .. meg 4 0.178 10 14 57 16 VitaminByy . . . . . . mcg -—— -——— -—- -—— _— RE. 17 0.342 10 53 218 61 VROEE ok + «ws w. 55 1.138 10 176 725 202 LIPIDS: . Fatty acids: Saturated, total . . . . . . g 9.78 31.30 129.02 35.94 #0: . «5 v5 5 3 8 80. . «novos ow ox 8 80. . ....... 2 10:0... .. .... £ 1220... LLL. 8 0.03 0.09 0.37 0.10 140. . «vines 8 0.17 0.55 2.27 0.63 160... ...... 8 6.95 22.23 91.64 25.53 180. ........ £ 2,33 7.45 30.69 8.55 Monounsaturated, total 8 17.77 56.86 234.39 65.29 161. ........ g 0.98 3.15 12.97 3.61 Br... £ 16.68 53.36 219.94 61.26 200. LLL LLL £ 0.04 0.13 0.54 0.15 20. vv sv v8 5 g Polyunsaturated, total . . . g 3.76 12.02 49.53 13.80 82, ene 8 3.34 10.68 44.03 12.26 i EE £ 0.21 0.68 2.78 0.78 18:14. © vs 4 mown £ 204; , ui wos g 2005... LL... £ 2.4. SU £ 226... ...... g . Cholesterol * . | mg. 80 256 1,055 294 Phytosterols . . . . . . . | mg. AMINO ACIDS: Tryptophan . . . . . . . . £ ~~~ ie —— —— iii a EE 8 0.708 2.266 9.339 2.601 SOBER tr bw rom xs 8 0.746 2.387 9.840 2.741 Loteing .. on vu ws 8 1.330 4.256 17.543 4.886 Lysine 05 0nn mn 8 1.254 4.013 16.540 4.607 Methionine . . . . .... £ 0.383 1.226 5.052 1.407 CYStIng: ov vs wow 5 me & £ To —— ae or Prenyabnine . ow oa $ 0.665 2.128 8.771 2.443 Tyrone | vo + we wees z 0.508 1.626 6.701 1.866 Yams | PEER Rm ee : 0.777 2.486 10.249 2.855 rune EE : 0.987 3.158 13.019 3.626 fonGing. wy Wet c 0.442 1.414 5.830 1.624 Apa rare . 0.977 3.126 12.887 3.589 amin Rl : 1.426 4.563 18.809 5.239 moral : 2.358 7.546 31.102 8.663 A B Hato npn : 1.005 3.216 13.256 3.692 i % 0.766 2.451 10.104 2.814 PEPH EEE. . 0.632 2.022 8.336 2.322 ! Without neck. > With refuse = 1,628 g. ° Values based on amount contributed b “ Dashes denote lack of reliable data y flesh and imputed amount contributed by skin and fat. for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05146 GOOSE, DOMESTICATED, FLESH AND SKIN, : cooked, roasted Page 173 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 28% Mean Stadia Ninian 1 1b r-t-c 1/2 goose goose = 188 g = 774 ¢2 A B C D E F G PROXIMATE: water . . . g 51.95 97.66 402.06 169.66 keal 305 574 2,362 997 Food energy « « - - = = © ° kJ... 1,277 2,400 9,883 4,170 Protein (NX 6.25). . . . . g ... 25.16 47.29 194.71 82.16 Total lipid (fat) . . . . . . . 8 sw 21.92 41.22 169.69 71.60 Carbohydrate, total . . . . . 2 zw 0.00 0.00 0.00 0.00 Fiber . . . . . . vo... g 0.00 0.00 0.00 0.00 Ash oo g 0.97 1.83 7.52 3.17 MINERALS: Calcium. . . . . . oo. mg. . . 13 25 104 44 fron . . . . . .. Coo... mg... 2.83 5.32 21.90 9.24 Magnesium °. mg. . . 22 41 169 71 Phosphorus . . . . . . . . mg. . . 270 508 2,091 882 Potassium ® . . . . . . . . mg. 329 618 2,546 1,074 Sodium®, . . . Lu. mg. 70 132 543 229 ZC oz wow 5 vom ovo ome mg bomm Sindee i -—— Copper. . . . .. . ... mg 0.264 0.496 2.043 0.862 Manganese . . . . . . . . . mg. . . - i We tt VITAMINS: Ascorbicacid. . . . . . . . mg... 0.0 0.0 0.0 0.0 THIAMIN: =v « + wv + + = + mg. . . 0.077 0.145 0.596 0.251 Riboflavif « vw « +» = « 5 w + mg. . . 0.323 0.607 2.500 1.055 NREIn wv vv won 0 ow on mg. . . 4.168 7.836 32.260 13.613 Pantothenic acid. . . . . . . mg. . . -— -—— —-—— -—— VitaminBg . . . . . . . . mg. . . 0.37 0.70 2.89 1.22 Folacin . . . . . . . . .. meg. . 2 4 17 7 VitaminByp . . . . . . . . meg . -——— -——— -——— -—— VIEIRA + + oo oe es RE 21 39 162 69 1. 70 131 541 228 LIPIDS: Fatty acids: Saturated, total . . . . . . 8... 6.87 12.92 53.20 22.45 20: ¢: 573 5 £ 3% wow 6:0: v5 #6 5 wv 4 g& «+ BO. x nvm ovo £& 100... ...... g 1220... ...... g 0.04 0.07 0.29 0.12 “0. LLL 8 0.11 0.20 0.82 0.35 180. : 4 x ww bs 2 4.53 8.51 35.04 14.79 180. LLL 2 1.81 3.41 14.03 5.92 Monounsaturated, total. . . g 10.25 19.28 79.37 33.49 e.... 8 0.68 1.28 5.27 2.22 Wh. own nmin nn 8 9.52 17.89 73.65 31.08 0. wuss £ 0.02 0.04 0.16 0.07 BY: i nv sw oak ow g Polyunsaturated, total . . . g 2.52 4.74 19.52 8.24 182... g 2.24 4.22 17.36 7.33 183... 8 0.18 0.33 1.36 0.57 184. . . . . . . .. g 2004; 5 sw ow aw £ 20:8: x i 43m 5 uw 2 225; iw know oe now £ 26... o.oo... gz Cholesterol *. . . . . . . . mg. . . 91 172 708 299 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . gh niin _ ae ore —— Fv soniiat Seis tale lift go. 1.123 2.111 8.692 3.668 lsoleucine ee £ 1.183 2.224 9.156 3.864 Leucipe . . . ....... 8 2.109 3.965 16.324 6.888 Lysine . ww vee vv 2 1.988 3.737 15.387 6.493 MIhiORIOE ... » % 8 & & £ 0.608 1.143 4.706 1.986 Cysting . ov + 5 5 + = « £ — ee ——— —— PhenyiBRAINg » . w + = 2 1.055 1.983 8.166 3.446 TYRhIIR wy wie we £ 0.805 1.513 6.231 2.629 Valine eee 8 1.232 2.316 9.536 4.024 Arginine... Lo... £ = 1.566 2.944 12.121 5.115 Histliig: = ¢ « 0.2 5 wo gv 0.700 1.316 5.418 2.286 Ntisy bt ERE Ea £ 1.550 2.914 11.997 5.062 ApSigae «sw 0 2 wos : 2.262 4.253 17.508 7.388 CWENTEsag, « wie 4 m4 0 g 3.739 7.029 28.940 12.212 (lyin. » = « x wv nw : 1.594 2.997 12.338 5.206 Ste rama f 1.216 2.286 9.412 3.971 Co 1.002 1.884 YV'w2.55 3.273 ! Without neck. 2 With refuse = 1,075 g. ) Values based on amount contributed by flesh and imputed amount contributed by skin and fat. Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05147 GOOSE, DOMESTICATED, FLESH ONLY, 1 raw Page 174 Nutrients and units Amount in edible portion of Amount in 100 grams, edible portion common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse:Bone 19%, skin and Mean Sidon Numbar of 1 1b r-t-c 1/2 goose separable fat 34% goose = 185 g = 766 g* A B C D E F G PROXIMATE: Water. « « « « 9 5 3 Wm +: 68.30 1 126.36 523.18 145.62 kcal . 161 299 1,237 344 Food energy «= - - « + « . ko. 676 1,250 5,175 1,440 Protein (NX 6.25). . . . . g ... 22.75 0.241 4 42.09 174.27 48.50 Total lipid (fat) . . . . . . . g ... 7.13 0.098 4 13.19 54.63 15.21 Carbohydrate, total . . . . . 8 . . 0.00 0.00 0.00 0.00 Fiber . . . . . . . . ... EE 0.00 0.00 0.00 0.00 ASH vv vows ew vu gu 1.10 1 2.04 8.43 2.35 MINERALS: Calcium ® . LLL. mg. 13 25 101 28 HOM? oo 4 es iw wn mg... 2.57 4.76 19.70 5.48 Magnesium . . | mg. 24 1 44 184 51 Phosphorus . . . . . . . . mg. . . 312 1 577 2,390 665 Potassium . . . . . . . . . mg. . . 420 777 3,217 895 Sodium . . . . . . . . .. mg... 87 162 669 186 Zinc... mg. . A i --- == Copper . . . . . . . ... mg... 0.306 0.032 19 0.566 2.344 0.652 Manganese . . . . . . . . . mg. « . -—— -—— -m === VITAMINS: Ascorbicacid. . . . . . . . mg. -—— ew = Sew Thiamin® . . . . ... mg. 0.129 0.239 0.988 0.275 Riboflavin®. . . . . . . .. mg. . . 0.377 0.697 2.888 0.804 Niacin ®. . . . . | mg. . . 4.278 7.914 32.769 9.121 Pantothenic acid. . . . . . . mg. . -—— -— ——. i Vitamin Bg® . . . . . . |. mg... 0.64 1.18 4.89 1.36 Folacini + ; ; ww vo 0 5» mcg . . -——— -——— - i VitaminByp . . . . . . .. mcg --- -——— wm -i-- y v RE. -— -—— -—— -—- VitaminA . . . . . . . .. ww. oo le —— -—— LIPIDS: Fatty acids:® Saturated, total. . . . . . ry 2.79 5.15 21.34 5.94 40... ... 8g 6:0... . ..... g BiO: 25 3 55 5 5 » g 10:0. «2» w+ 5 5 + & g 1220... ...... 8 0.03 0.06 0.26 0.07 40, ........ 8 0.03 0.05 0.21 0.06 160... ...... & 1.47 2.72 11,24 3.13 180... ...... & 0.92 1.70 7.04 1.96 Monounsaturated, total. . . g 1.85 3.42 14.17 3.94 16:1... & 0.27 0.49 2.04 0.57 81... & 1.58 2.93 12.13 3.37 01. owes £ 21... LL. £ Polyunsaturated, total . . . g 0.90 1.67 6.91 1.92 182... 8 0.80 1.49 6.15 1.71 183... & 0.10 0.19 0.77 0.21 184... .. g 208... own ov oy wo g 20:8. «www on ow £ 225. tev ows z 2B hv oon oa ow g . Cholesterol . . . . . . . . mg. . 84 1 155 640 178 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . Ar ——— r— “i i Threonine . . . . . . . . . A To err) a. P— Isoleucine . . . . . . . . . £ -— Ti vere: — Leucine . . . . . . . . .. £ ew a. i -——— Lysine . . . «xa is oan £ —- i ——— -——— Methionine . . . . . . . . £ ——— Fo -—— -——— Cystine . co v «wi + = wow £ ——— i -—— -—— Phenylalanine . . . . . . . £ J ——— i ro Tyrosine . . . . . . . .. 8 —e ——— ——— - Valine “& vw wv 5 wm £ 8 Bg 8 —— ——— _——— —— Arginine. « «i «ov voi od £ —— _——— i Histidine. . . . . . . . . . g oC oo. oe ee Alanine . « « «+ wow os uw ow & oT - ——— _——— Asparticacid . . . . . . . . 8 tT or - ——— Glutamicacid. . . . . . . . £ Na ooo oC ——— Glycine . . . . . . . . .. 8 en oC oT GE Proline , . + = «sw 5 5 =» g TT ooo oor Serine: . . 4 wo.vmos sow 8 oT ja ve ! Without neck. 2 With refuse = 1,628 g. *® Imputed values. “ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05148 GOOSE, DOMESTICATED, FLESH ONLY, : cooked, roasted Page 175 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 28%, skin and Mean Sindy NU Thor 1 1b r-t-c 1/2 goose separable fat 17% goose = 143 g = 591 g° A B C D E F G PROXIMATE: er ea 5 57.23 81.84 338.22 142.78 i 238 340 1,406 594 Food energy = + + = + © © KS... 996 1,424 5,884 2,484 Protein (NX 6.25) . . . . . g . .. 28.97 41.42 171.20 72.28 Total lipid (fat) . . . . . . . g -.. 12.67 18.11 74.86 31.60 Carbohydrate, total. . . . . g£ - . 0.00 0.00 0.00 0.00 Fiber . » +» ov eee 2... 0.00 0.00 0.00 0.00 Ash oo eee g . .. 1.14 1.63 6.73 2.84 MINERALS: Calcium. . . . ..... mg. 14 20 84 35 Won. ssw i wus & mg. . . 2.87 4.10 16.96 7.16 Magnesium... . . . . . mg... 25 36 148 62 Phosphorus . . . . . . . . mg. . . 309 442 1,828 772 POtassiumy . ws 3 wi «ov wo» mg. . . 388 554 2,291 967 Sodium. «ow v0 mov ow mg. . . 76 108 447 189 ZINE + wom 6 noe wow mg. . i ide Se Sir. Copper . . o.oo. mg. . . 0.276 0.395 1.631 0.689 Manganese . . . . . . . . . mg. . . rr === ~~ i VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 THAIN js 5 wo» oom mg... 0.092 0.132 0.544 0.230 Riboflavin® . . . . . . . . mg. . . 0.390 0.558 2.305 0.973 Niacin >... . . . mg. . . 4.081 5.836 24.119 10.182 Pantothenic acid. . . . . . . mg. . . -—— Sew cr T= Vitamin Bg *. . . . . . mg. . . 0.47 0.66 2.75 1.16 Folacin +, . + 5 = « 5 m # = meg. -— vie: hic == VitaminByp . . . . . . . meg. -—— -e: we === Vitamin A «oo. eee br oe “os wes mas LIPIDS: Fatty acids: 3 Saturated, total . . . . . . g . . 4.56 6.52 26.93 11.37 B40; 3 wo wow oa ow £ 6:0. «wo: sow ov ow £ 80. . .. . . ... £ 100. ... « » = © 3 3 + g 120... . oo... g 0.04 0.06 0.26 0.11 180, 4 2 3 wow vow £ 0.05 0.08 0.32 0.13 16:00: ow « 2 =» » wv g 2.61 3.73 15.43 6.51 180 i = ow woo £ 1.40 2.00 8.27 3.49 Monounsaturated, total. . . g 4.34 6.20 25.64 10.83 16:1 oo 2 2 0 2 bom g 0.44 0.63 2.61 1.10 81... g 3.88 5.55 22.95 9.69 20:1... £ 0.01 0.01 0.03 0.01 20. come owe £ Polyunsaturated, total . . . g& 1.54 2.21 9.13 3.85 182... 8 1.37 1.96 B.l2 3.43 183. 0... g 0.15 0.21 0.87 0.37 184; 5 5 0 4p ® 2 5 £ 204, vv. awww £ 20:5. . vv ov ome oe ow 2 P28. vo mom oe ow 8 26. ........ g Cholesterol . . . . . . . . mg. . . 96 138 569 240 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g i we err i —— -—— Threonine . . . . . . . . . £ — pn wi i Isoleucine . . . . . . . . . 4 _ wv i i Leucine . . . . . . . . . & — ——— ——- -— Lysine . . . . . «+: 2 ——— i i — Methionine . . . . . . . . £ —— wi -— -—— Cystine . . « « w + 4 oo + = 8 ——— ——— i -— Phenylalanine . . . . . . . 8 ——_— i; ——- -— Tyrosine . . . . . . . . 8 ——— oe _——— —— Valine . . . . . . . . .. £ ——— Sa _——— i Arginine. . . . . +. sv os £ ce —_——— —- Histidine. . . . . . . . . . 2 pi oo. oe ee Alanine . . . o.oo... g ES __ ee ST Asparticacid . . . . . . . . £ si oC __ WE Glutamicacid. . . . . . . . £ TT = " Glycine . . . . . . . . . g tC os pri oo Proline . : wo 3» 5 x ow 8 tC oC a —~ Serine . i vow vow ow os owe £ TT — ! Without neck. 2 With refuse = 1,075 g. * Imputed values. u Dashes denote lack of reliabl e data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05149 GOOSE, DOMESTICATED, LIVER, raw Page 176 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mish Bnd. Niet 1 1b r-t-c 1 liver goose = 11 g = 94 g! A B C D E F G PROXIMATE: Water . . . . . . . . . .. g. 71.78 0.520 17 7.90 67.48 325.61 2 133 15 125 603 Food energy - - - - + - - - ko... 556 61 523 2,524 Protein (NX 6.25). . . . Ee 16.37 0.948 10 1.80 15.38 74.24 Total lipid (fat) . . . . . . . g . .. 4.28 0.157 40 0.47 4.03 19.43 Carbohydrate, total . . . . | Lg wow 6.32 0.69 5.94 28.65 Fiber. . ..:...... g . .. 0.00 0.00 0.00 0.00 Ash © vw 55 55 5 5.8 3 g£ . . 1,25 0.104 4 0.14 1.18 5.67 MINERALS: Calcium... . mg. . . 43 6.587 4 5 40 194 Iron... mg. ee -—- -—— -—— Magnesium... | mg... 24 2.449 4 3 23 109 Phosphorus. . . . . . . . mg. . . 261 27.693 4 29 245 1,183 Potassium . . . . . . . . . mg. . . 230 1 25 216 1,043 Sodium + = vs 504 5 0m 4 mg. . . 140 i 15 132 635 2G « «wish ono mg. . . wii ———- win eid Copper . . . . . . . . .. mg. + . 7.522 1.323 19 0.827 7.071 34.120 Manganese... « « « «ow» mg. wm - a -— VITAMINS: Ascorbicacid. . . . . . . . mg. . -—— ad 7 -—— Tham. wv 5 5 5 5 5 © « mg 0.562 1 0.062 0.528 2.549 Riboflavin . . . . . . . . . mg 0.892 1 0.098 0.838 4.046 Niacin... . .. mg 6.500 1 0.715 6.110 29.484 Pantothenic acid. . . . . . . WE ww -—— -— -- -i VitaminBg . . . . . . . . mg... 0.76 0.003 2 0.08 072 3.47 Folagin . . + . s ov + 4 meg. - -— -— -— VitaminByp . . . . LL. mcg -—— -—— lm -—— ViaminA « «oo Liz 9,285 440.450 13 1,021 8,728 42,118 1U . 30,998 1,467.843 13 3,410 29,138 140,606 LIPIDS: Fatty acids: Saturated, total. . . . . . g 1.59 0.17 1.49 7:19 4:0... . . .. .. g 6:0. . .. . .... 8g 80. . . . 8g 10:0: 5 2 5 5..5 % § = £ 120... ...... 8 0.00 1 0.00 0.00 0.00 140. ........ g 0.01 1 0.00 0.01 0.06 160... ...... 8 0.80 1 0.09 0.75 3.62 180... ...... & 0.76 1 0.08 0.72 3.47 Monounsaturated, total . . g 0.81 0.09 0.76 3.67 61. g 0.06 1 0.01 0.05 0.25 Wl; oo samara g 0.74 1 0.08 0.70 3.37 20:0. LLL g 0.01 1 0.00 0.00 0.02 221. . hv hone son £ Polyunsaturated, total . wu 0.26 0.03 0.24 1.18 82... 8 0.18 1 0.02 0.16 0.79 183... 8 0.01 1 0.00 0.01 0.05 Wed, wows % 8 3 8g 04. 0a 8 0.07 1 0.01 0.07 0.34 2005. « wo 5 ox monk ow £ 224 J £ 26... LL. g . Cholesterol. . . . . . . . mg... EE al _——— ——— Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tvmuophan Co & 0.230 0.025 0.216 1.043 Tee «mw sw es £ 0.728 0.080 0.684 3.302 vial 2 0.870 0.096 0.818 3.946 LOUEIPE » 4 uv ew we £ 1.477 0.162 1.388 6.700 Lysiag xs sw adh ose £ 1.239 0.136 1.165 5.620 Mathloni®® zm ss mes £ 0.388 0.043 0.365 1.760 Cystine Conn £ 0.220 0.024 0.207 0.998 Phenyiabisite wo vou 5 0.815 0.090 0.766 3.697 [long tiaiimuna : 0.576 0.063 0.541 2.613 Arginine. + + 7 1.032 0.114 0.970 4.681 Vindine, LT < 1.003 0.110 0.943 4.550 Anime LTT < 0.435 0.048 0.409 1.973 amy I 5 0.951 0.105 0.894 4.314 Gmc. g 1.556 0.171 1.463 7.058 Fr 7 2.121 0.233 1.994 9.621 Proline g 0.951 0.105 0.894 4.314 Serine oo 0.812 0.089 0.763 3.683 Too 0.705 0.078 0.663 3.198 ! Applies to liver from raw goose, which weighs 3,744 g with refuse. ? Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05150 GUINEA, FLESH AND SKIN, 1 raw Page 177 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 17% Mean Standard Nurmiger of 1 1b r-t-c 1/2 guinea guinea = 359 g? = 345 g° A B C D E F G PROXIMATE: Water . . . . . . o.oo... g 68.90 0.500 2 247.35 237.71 259.41 kcal 158 568 545 595 Food energy - - «= = = «= - - kJ. 661 2,375 2,282 2,490 Protein (NX 6.25). . . . . g 23.40 0.200 Z 84.01 80.73 88.10 Total lipid (fat) . . . . . . . g 6.45 0.550 2 23.16 22.25 24.28 Carbohydrate, total . . . . . 8 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. 2 0.00 0.00 0.00 0.00 Ash 2 1.25 0.050 2 4.49 %:31 4.71 MINERALS: Calcium , . &o + os vv 5 + mg. Yom = -— —im—_— - WOR 5 7 2 wv 8 wi & & in mg. as -—— = cls Magnesium . . . . . . mg. -— wee —— Soe Phosphorus . . . . . . . . mg. -—— i in ld Potassium . . . . . . . . . mg. --- =i a i LL mg. ie ie Sy ins DNC «+ iw vox meno mg. mm = ez cm COPPRY + + tw vw wiv ow» mg. mim id ms -— Manganese . . . . . . . . . mg. wii me im -—— VITAMINS Ascorbicacid. . . . . . . . mg. Lb -— te iwi Thiamin: . « + « « » » & » mg. Se -- wi. i Riboflavin . . . . . . . .. mg. is -ie le - Niaghh . ow v wn mg. mum = i i Pantothenic acid. . . . . . . mg. — i Eire i VitaminBg . . . . . . . . mg. wee: -—- -——- re Folacin . . . . . . . . .. mcg == -— on em VitaminByp . . LL... mcg lis i mm" -— - RE. -— -—- -—-- -—- Vitamin A . . . . . . . . . w. Ca rr a ee LIPIDS: Fatty acids: Saturated, total . . . . . . g —— we i i 40. : : 5 «sw vn g B80: v 3 2 3m © 5 F; 8:0. « ov mow ow ow oxo g 10:00... . . . . .. g 120. . . . . . . .. £ Hl. . os 5 3, 653 8 i rm am i. -—- 180: : 50 2 5 ¢ & » £ -- wi -- i 180. . « « 2 wes a g —. —— Ei i Monounsaturated, total Fd A i — inn YX. « wiv moe ou ow £ -——— - —e i 181... LL. g i —i— re i 20:0. 2 5 55m wos £ 7 11 EPR Ne g Polyunsaturated, total on B —— i wr - ——- 132. ww 4 «4 = + 5 w g ——— — -—— —. BB: wow von wv nw 8 Fr i wr i 184. . . . . . . 8g 2004, .. «5 mos 5 5d 8 2005. wi + ys an som £ 25. wo 8 wos vow g 226i. 4 vs woe on ow g Cholesterol . . . . . . . . mg. ——— -—— i ——— Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . £ ei ——— —_——— i Threonine . . . . . . . . . 2 —_— ~~ rw —— Isoleucine . . . . . . . .. £ ec her =2 5 __ Leucine ; » » + wow v = + 8 _——— ~em mE — Lysine . . . « vv « wo» 8 ——— Sis i _——— Methionine . . . . . . . . 8 ——— i wa ——— Cystine . . ........ £ ~~ — _——— ——— Phenylalanine . . . . . . . & ce ——— J ——— Tyrosine . . . . . . . . . 8 i —_—— —— —— Valine . . . . . . . . .. 8 i _—— —_—— — Arginine. . . . . . .. .. g ——— —— cas I Histidine. . . . . . . . . . & ——— —_—— ee —— Alanine . . . . . . . . .. £ ——— — ow —— Asparticacid . . . . . . . . g —_ Se —— — Glutamicacid. . . . . . . . £ em Fi ——— ne Glycine . . + « « + wv » 8 ee Pr _ ay Proline « « « wv ov 0 2 4 g ee a. ie _ Serine . . . . . . . . .. g a pres i i ! Without neck. 2 Based on r-t-c weight with giblets, without neck. 3 With refuse = 414 g. % Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05151 GUINEA, FLESH ONLY, 1 raw Page 178 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 17%, skin and Mean Suna Niner! 1 1b r-t-c 1/2 guinea separable fat 19% guinea = 275 g? = 264 g° A B C D E F G PROXIMATE: Co g . 74.44 0.442 10 204.70 196.52 216.09 Weel 110 304 292 321 Food energy - « «= - - - - - kJ 462 1,271 1,220 1,341 Protein (NX 6.25) . . . . . 2 20.64 0.362 10 56.77 54.50 59.93 Total lipid (fat) . . . . . . . g 2.47 0.442 10 6.80 6.52 7.17 Carbohydrate, total. . . . . g 3 ¢ 08 2 20 2 g0 2 og Fiber . « wo 5 ov a wows . . . . Aho : 1.25 0.035 9 3.43 3.29 3.62 MINERALS: Calcium . . . . . . mg. Yamin =e i ie. WOR, & w 4 2 om 2 58 # » mg. = =. n= m— Magnesium mg. i -——— -——— -—— Phosphorus. . . . . . . . mg. ~ isi === i. Potassium . . . . . . . . . mg. a, ccc mie == Sodium . . . . LLL. mg. i Sms fos ick Zinc... mg. ~~ iol Sn -T Copper . . . . . . . . .. mg. --- -~ me -— Manganese . . . . . . . . . mg. mee -— Ses TT VITAMINS: Ascorbicacid. . . . . . . . mg. === === == == Thiamin. . . . . . . . . . mg. i --- === === Riboflavin . . . . . . . . . mg. - ~~ === === Niacin... . . . mg. ei -— === === Pantothenic acid. . . . . . . mg. en i = = VitaminBg . . . . . . .. mg. mE LL SE Sie Folacim . . . . a» + & 4 « mcg -——— ay so] Ew VitaminByp . . . . . . meg bi “ee bi mite : : RE. -—— -—-- -—— -—— Vitamin A... . . . ... I ee --— - -—— LIPIDS: Fatty acids: Saturated, total. . . . . . g -——— —-- -——— io 4:0... g 60: 5 2 mon ow one £ BO. «vw v5 #3 £ WO. «wuss ws g WO. «wow snow ow ow £ 14:0... . . .. .. g -——— -——- -—— -—— 16:0. . . . . . . .. £ — ee i wi 18:0, . «ov 2 0 mor g -——— --- -— -—— Monounsaturated, total. . . g - -—- -—— -—— 16:L sw oe 2 5 % % » g - -—- ww —— BI. . cowxu ow sa £ sis “ue -— -——— 20:0... LL LLL. g 5 | £ Polyunsaturated, total 8g _——— ——- -—— -—— 2:28 228 @ 2» 8 ——— —— -—— -——— 18:3. ;: oon v5 5 4 g a — wi -——— 18:8. : vv v vw « » g 2008. 5 wu ovonoam ww £ 2005. 0... LL. £ 228. nnn on £ 226... ...... g Cholesterol. . . . . . . . mg. 63 1 173 166 183 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . £ —— i i a Threonine . . . . . . . . . g TE i — -—— Isoleucine . . . . . . . . . £ I ——— ——— _——— Leucine . . . . . . . . . . g _——— i i “re: Lysine: . . 2 « os 5 5 5 3 8 ——— — -—— -— Methionine . . . . . . . . g ——— ——— ——— _—— Cystine . . « » + + w « + =» £ —— ——e ——— i Phenylalanine . . . . . . . £ pe. —— pr -——- Tyrosine . . . . . . . .. £ J i —— i Valine . » sw + 3 # # % £ ——— ——e —— PY Arginine. . . . . . . . .. £ Ee cee Je i Histidine. . . . . . . . . . & Re Te er a ARDINE . © 5 wo « 5 wow a ow 8 a —oE re ~~ Asparticacid . . . . . . . . £ pe —— Ta — Glutamic acid. . . . . . . . g ——l Se —— a Glycine . . . . . . . . £ I il a ew Proline ; © 5 wv 23 5 + 5 a £ ee ——— —— ——— Serine! . i x wm ca wm uw 8 ee ——— I —_——— ! Without neck. 2 Based on r-t-c weight with giblets, without neck. ! With refuse = 414 g. Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05152 PHEASANT, FLESH AND SKIN, raw Page 179 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse:Bone 14% Mean Sundin Nurher ot 1 1b r-t-c 1/2 pheasant pheasant = 371 g = 400 g' A B C D E F G PROXIMATE: Water «oo zo. 67.77 251.41 271.06 264.35 Real 181 670 723 705 Food energy = + = © © k 756 2,805 3,025 2,950 1 Protein (NX 6.25). . . . . z 22.70 84.20 90.78 88.53 Total lipid (fat) . . . . . . . g 9.29 34.47 37.17 36.25 Carbohydrate, total. . . . . g 0.00 0.00 0.00 0.00 Fiber... 7 0.00 0.00 0.00 0.00 Ash g 1.27 4.71 5.08 4.95 MINERALS:” Calcium. = = wv vo vow ow mg. 12 46 50 49 WOM « vn eee ee mg. 1.15 4.25 4.58 4.47 Magnesium... . . . . . mg. 20 72 78 76 Phosphorus . . . . . . . . mg. 214 794 856 835 Potassium . . . . . . . . . mg. 243 900 971 947 Sodium . . . . . . . . .. mg. 40 150 161 157 ZIG: « + 4 wo 5 3 ® v = wo mg. 0.96 3.57 3.85 3.75 COPPEr « + «oe mg. 0.065 0.241 0.260 0.254 Manganese . . . . . . . . . mg. 0.017 0.063 0.068 0.066 VITAMINS: Ascorbicacid. . . . . . . . mg. 5.3 19.6 21.1 20.6 Thiamin. . . . . . . . . . mg. 0.072 0.267 0.288 0.281 Riboflavin . . . . . . . . . mg. 0.143 0.531 0.572 0.558 Nagin «eee. mg. 6.426 23.840 25.704 25.068 Pantothenic acid. . . . . . . mg. 0.928 3.443 3.712 3.620 VitaminBg . . . . . . . . mg. 0.66 2.46 2.65 2.58 Folacin . . . . . . . . . . mcg ? ——— -—- ——- Vitamin By... LL. meg 0.77 2,85 3.07 2.99 Shot + % x 5 2 ma a RE. 53 197 212 207 w 177 655 706 689 LIPIDS: Fatty acids: Saturated, total . . . . . . g 2.70 10.01 10.79 10.52 40. . . . . . . g 6:0, .... 5% %u6@ £ B80: « + 3 wm & 3 w = 8 10:0, = + + ow eos ome g 1220... LLL. 8 0.05 0.18 0.19 0.19 40... LLL 2 0.09 0.32 0.34 0.33 16:0... Lo... 8 2.21 8.20 8.84 8.62 BO. «exw 2a 2 g 0.65 2.39 2.58 2.52 Monounsaturated, total ce k 4.32 16.02 17.28 16.85 I 8 0.81 3.00 3.24 3.16 Bl, over & 3.08 11.43 12.33 12.02 i ee re 8 0.01 0.03 0.04 0.04 Ly somos BE FE £ Polyunsaturated, total . . . §g& 1.18 4.38 4.72 4.61 Wh aman wes & 0.81 3.02 3.25 3.17 Bleamur == 8 0.10 0.37 0.40 0.39 18. . 5 « « wm » 5 8 204. 0... LL. £ 205... 00a g 22:5. oo 5 5 How By £ 226. . iow ov ou ows zg Cholesterol. . . . . . . . mg. — — —— Si Phytosterols . . . . . . . . mg. AMINO ACIDS: TYMIAA wc 2 2 8 £ 0.304 1.128 1.216 1.186 Weiss hat ems £ 1.108 4.111 4.432 4.322 WORHEIRE x: 4 5 = « «wv £ 1.228 4.556 4.912 4.790 Leucine . . . . . .... 8 1.870 6.938 7.480 7.295 bye EE : 2.015 7.476 8.060 7.861 HONING: & wi» wr ws 0.643 2.386 2.572 2.508 Cystine... .. £ 0.305 1.132 1.220 1.190 phe aning won 3 HE : 0.876 3.250 3.504 3.417 sing; 4 woe RW 3 x 0.724 2.686 2.896 2.824 a EEA f 1.230 4.563 4.920 4.798 BINARY 3 iow » wim x we 1.412 5.239 5.648 5.508 i 2 0.864 3.205 3.456 3.370 anne : 1.410 5.231 5.640 5.500 sop Ili ¢ 2.186 8.110 8.744 8.528 utamie acid. eee 3.309 12.276 13.236 12.908 Msc uaiemas vs $ 1.231 4.567 4.924 4.802 Ww oan tm 15% 1 With refuse = 464 g. 2 Values based on amount contributed by 3 Dashes denote lack of reliable data for a const flesh and imputed amount contributed by skin. jtuent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05153 PHEASANT, FLESH ONLY, raw Page 180 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse:Bone 14%, skin 10% Mean Sandu Numer of 1 1b r-t-c 1/2 pheasant pheasant = 326 g = 352 g! A B Cc D E F G PROXIMATE: Water . . . . . . . . . .. 2... 72.77 237.23 256.15 250.83 kcal 133 435 470 460 Food energy = = = - - . . Ko. 558 1,820 1,966 1,925 Protein (NX 6.25) . . | g ... 23.57 76.83 82.96 81.24 Total lipid (fat) . . . . . . . EEE 3.64 11.87 12.81 12.55 Carbohydrate, total . . . . . g won 0.00 0.00 0.00 0.00 FOr u 4 vii 4 5 3 5 5 we g£ . .. 0.00 0.00 0.00 0.00 AE 4 yw ov mms 8 1.35 4.39 4.74 4.64 MINERALS: Calcium . . . . . . mg. . . 13 42 45 44 Iron... ........ mg. . . 1:15 3.76 4.06 3.98 Magnesium | mg. . . 20 67 72 71 Phosphorus. . . . . . . | mg. . 230 748 808 791 Potassium . . . . . . . | mg. . . 262 853 921 902 Sodium . . . . . . mg... 37 121 131 128 NC «wows x ows wi mg. . . 0.97 3.15 3.40 3.33 Copper « + » « « vw + & mg... 0.069 0.225 0.243 0.238 Manganese . . . . . . . . . mg. . . 0.016 0.052 0.056 0.055 VITAMINS: Ascorbicacid ©... . . . . mg... 6.0 19.6 21.1 20.7 Thiamin. . . . . . . . .. mg. . 0.077 0.251 0.271 0.265 Riboflavin . . . . . . . . . mg 0.153 0.499 0.539 0.527 Niacin. «wos wow 3 uw mg 6.759 22.034 23.792 23.298 Pantothenic acid *. . . . . . mg 0.960 3.130 3.379 3.309 Vitamin Bg" . . . . . . . . mg 0.74 2.41 2.60 2.55 Folacin . . . . . . . . .. mcg Yn ad a == Vitamin By? LLL. LL. meg 0.84 2.74 2.96 2.90 rear i RE. 49 161 174 171 Viamin A cee w. 165 538 581 569 LIPIDS: Fatty acids: Saturated, total. . . . . . g 1.24 4.03 4.35 4.26 80. 2 2 wiv 5 4» £ 6:0. 2 2 vow» vw 8g 80... ...... g 10:0... ...... £ 1200 4 i mr sown g 0.05 0.16 0.17 0.17 40. ........ 8 0.03 0.11 0.12 0.11 16:0. . . ...... g 0.75 2.43 2.63 2.57 180. wovh sw 8g 0.36 1.18 1.27 1.25 Monounsaturated, total g 1.17 3.80 4.10 4.02 161... LL. g 0.20 0.66 0.71 0.70 181... 8 0.96 3.14 3.39 3.32 200, 40000. wn g 0.00 0.00 0.00 0.00 22V: wv vs me oA £ Polyunsaturated, total . . . g 0.62 2.02 2.18 2.13 18:2... ..... g 0.54 1.76 1.90 1.86 183. 0... LL. g 0.08 0.26 0.28 0.27 184. . 8g b..i 2 SE g 0:5: vu v5 5% 5 £ 228. sn 5 3 wow 4 ® £ 26. . «55% 53 ow g in Cholesterol. . . . . . . . mg. . ——— —— -— -——— Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan EME EEE g ..- 0.328 1.069 1.155 1.131 Threonine wn owe NB oR d 8 +: 1.180 3.847 4.154 4.067 Isoleucine a g 1.324 4.316 4.660 4.564 Leucine Cee eee & 1.995 6.504 7.022 6.877 Lysine own wes wee 8 2.157 7.032 7.593 7.435 Methionine Cee ee g 0.686 2.236 2.415 2.365 Costing js 4 40 2 mw 0» 2 0.309 1.007 1.088 1.065 Phenylalanine TEE EE & 0.920 2.999 3.238 3.171 Tyrosine ~ » wm 23 w 5 2 £ 0.773 2.520 2.721 2.665 Nalins bse ieialok: £ 1.305 4.254 4.594 4.498 AGO 0 v4 oe ans g 1.433 4.672 5.044 4.940 Histidine bi nm wx www 8 0.939 3.061 3.305 3.237 Alanine Cee & 1.422 4.636 5.005 4.902 Apritioacd , ov gv a $ 2.285 7.449 8.043 7.876 Glutamic acid. . . . . . . . £ 3.484 11.358 12.264 12.009 Cyc w « + wuz ow 3 8 1.044 3.403 3.675 3.599 Prolite . wu + wou win £ 0.860 2.804 3.027 2.964 Serine . . . . . . .... £ 1.014 3.306 3.569 3.495 ! With refuse = 464 g. % Values based on content of nutrient in breast meat. ® Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05154 PHEASANT, BREAST, MEAT ONLY, raw Page 181 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Mean Standard Nimrod 1 1b r-t-c 1/2 breast pheasant = 169 g =182 g A B Cc D E F G PROXIMATE: Wt ‘. 72.40 0.368 9 122.35 131.77 kcal 133 225 243 Food energy «= + «+ + + © + ° kJ 558 943 1,016 Protein (NX 6.25) . . . . . g 24.37 0.345 9 41.19 44.36 Total lipid (fat) . . . . . . . 2 3.25 0.595 9 5.50 5.92 Carbohydrate, total . . . . . g 0.00 0.00 0.00 Fiber. « w ov +» mw « mow » g . 0.00 0.00 0.00 Ash... LLL g 1.30 0.020 25 2.19 2.36 MINERALS: Cale. 2 3 ws 3 9s 8 mg. 3 0.570 25 5 6 WOl wi 5 # mio 5 S16 8 & mg. 0.79 0.033 14 1.33 1.44 Magnesium . . . . . . . mg. 21 1.047 24 35 38 Phosphorus . . . . . . . . mg. 200 9.446 25 338 364 Potassium . . . . . . . . . mg. 242 15.073 25 409 440 Sodium . . . . . . . mg. 33 1.418 25 55 60 Zine o.oo mg. 0.63 0.083 14 1.07 1.15 Copper . . . . . o.oo... mg. 0.046 0.009 14 0.078 0.084 Manganese . . . . . . . . . mg. 0.015 0.001 7 0.025 0.027 VITAMINS: Ascorbicacid. . . . . . . . mg. 6.0 1 10.1 10.9 Thiamin, . « & «+ w+ 5 mg. 0.081 0.042 7 0.137 0.147 Riboflavin . . . . . . . . . mg. 0.119 0.039 7 0.201 0.217 Niacin. . . . . . . . .. mg. 8.554 0.410 7 14.456 15.568 Pantothenic acid. . . . . . . mg. 0.960 1 1.622 1.747 VitaminBg . . . . . . . . mg. 0.74 1 1.25 1.35 Folagin « : + + « a + 5 4 mcg -— -— -——— VitaminByg . . . . . LL. mcg 0.84 1 1.42 1.53 -_ RE. 44 75 80 vimin Aes 1. 147 249 268 LIPIDS: Fatty acids: Saturated, total. . . . . . £ 1.10 1.86 2.01 8:0: co 5 4 ow wa wow £ 60: « « «wv x ows £ 80. . ....... g 100... . . .. .. £ 12200. 0 g 0.04 1 0.07 0.08 14:0. 2 2 405 3 5 +» g 0.03 1 0.05 0.05 16:0. o + vo ws 8 0.67 1 1.13 1.21 180. . . . . . . .. g 0.32 1 0.55 0.59 Monounsaturated, total. . . g 1.04 1.76 1.89 16:1... g 0.18 1 0.31 0.33 Bz: 3003 m8 8 0.86 1 1.45 1.57 2002 «sw vow soe g 0.00 1 0.00 0.00 21s i hen ow ows £ Polyunsaturated, total . . . g 0.55 0.93 1.01 18:2. 0... g 0.48 1 0.82 0.88 183... LL... g 0.07 1 0.12 0.13 184. . oc: aw 5 £ 0. : nosso oa ow g 208. . ov oow ow ow oso £ 228. oo wovor movon ow g 26... . g . Cholesterol . . . . . . . . mg. ior —— -—— Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan “wow www a g 0.339 0.573 0.617 Threonine “ Wie ow Ww mom £ 1.220 2.062 2.220 Fsoleucing A 8g 1.369 2.314 2.492 Leucine “nw ow ow ow ww wk & 2.063 3.486 3.755 Lysine sam ows mow 8 & 2.230 3.769 4.059 Methionine vin @ EE Ww g 0.710 1.200 1.292 Cystine sense eee g 0.320 0.541 0.582 Phenylalanine . . . . . . . 8 0.951 1.607 1.731 Tyrosine “rw ow wim ow wo & 0.799 1.350 1.454 Valine vow wom EE EEE oR & 1.349 2.280 2.455 Arginine 2 mow ow BER EER £ 1.482 2.505 2.697 Histidine LW BS ew EES & 0.971 1.641 1.767 Alanine Cree ee & 1.470 2.484 2.675 Asparticacid . & + . « w « 4 8 2.363 3.993 4.301 Glutamicacid. . . . . . . . g 3.603 6.089 6.557 Glycine Cee ee eee & 1.080 1.825 1.966 Proline ww wom Mou kw EE g 0.889 1.502 1.618 Serine . . . . . . . ... g 1.049 1.773 1.909 ! Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05155 PHEASANT, LEG, MEAT ONLY, raw Page 182 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Number of Approximate measure and weight Refuse: Mean error samples 1 1b r-t-c 1 leg pheasant = 99 g =107 g A B Cc E F G Pp! y Ra . 73.40 0.245 5 72.67 78.54 keal 134 132 143 Food energy = + + + + + - Lo 559 553 598 Protein (NX 6.25). . . . . g . .. 22.20 0.204 6 21.98 23.75 Total lipid (fat) Co g san 4.30 0.122 6 4.26 4.60 Carbohydrate, total . . . . . B + aw 0.00 0.00 0.00 Fiber . . . . . . . . . .. g£ . .. 0.00 0.00 0.00 Ash oo £ + +» 1.44 0.034 14 1.42 1.54 MINERALS: Calclum . «=: 2 3 wv 3 5 is mg. . . 29 6.249 14 29 31 Iron... o.oo mg. 1.78 0.224 14 1.76 1.90 Magnesium . . . . . . |. mg. . 20 0.431 14 20 22 Phosphorus . . . . . . . . mE. + = 280 23.583 14 2717 300 Potassium . . . . . . . . . mg. . . 296 12.997 14 293 316 Sodium . . . . . . . . .. mg. . 45 1.472 14 44 48 Zine oo... mg. . . 1.53 0.098 14 1.52 1.64 Copper « » + + « ws 5 3 mg. . . 0.108 0.008 14 0.107 0.116 Manganese . . . . . . . . . mg. . . 0.020 0.003 8 0.020 0.021 VITAMINS: Ascorbicacid . . . . . . . . mg. . . lewm —-—— = THIAMIN: 5 o & 2 o 4 5 & = mg. . . 0.070 0.012 6 0.069 0.075 Riboflavin . . . . . . . . . mg 0.210 0.029 6 0.208 0.225 NEA «ov x wow 3 0 uw 3 mg 3.700 0.245 6 3.663 3.959 Pantothenic acid. . . . . . . mg. . . -—— i] i VitaminBg . . . . . . . . mg. . . -—— -—- == Folacin . . . . . . . . .. mcg . -——— -— -— VitaminByp . . . . LL. mcg -—— a == Vitamin A . . . . . oo RE, 58 29 £3 1. 195 193 209 LIPIDS: Fatty acids:? Saturated, total . . . . . . g 1.46 1.45 1.56 $0. o . 2 9 5 5» 8 60. wi vow ow ow ov ow g 80. . ....... £ 10:0. . . . . .. .. 8g Ly: EER g 0.06 0.06 0.06 18:00 5 4 8 5 5 8 w 4 g 0.04 0.04 0.04 160. « + « ws & » « 8 0.88 0.87 0.94 180... ...... 8 0.43 0.42 0.46 Monounsaturated, total 8 1.38 1.36 1.47 161... ... 8 0.24 0.24 0.26 BN siz 6 555m 8 g 1.14 1.13 1.22 00 5:5 5 5 = + g 0.00 0.00 0.00 Whi 3 vm ow 5 ow a £ Polyunsaturated, total . . . g 0.73 0.72 0.78 182... LL... g 0.64 0.63 0.68 183... LL... g 0.09 0.09 0.10 184. . . .... 0: z 204 . : vw oa ns £ 20:5. : 5 vom ov sow a £ 7 13. g 26. . . raw g Cholesterol. . . . . . . . mg. . . wr -——e ——— Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan Pwo ow ow ww & wa 0.309 0.306 0.331 Threonine RT & wm ow 1.112 1.101 1.190 Isoleiicing #8 stn ud mye g 1.247 1.235 1.334 Leucine Cee £ 1.879 1.860 2.011 Lysine RICE IEEE g 2.032 2.012 2.174 Methionine BW LE MER g 0.646 0.640 0.691 Cystine Cee eee £ 0.291 0.288 0.311 Phenylalanine . . . . . . . g 0.867 0.858 0.928 Tyrosine TE g 0.728 0.721 0.779 Valine vy iia wm EERE ES g 1.229 1.217 1.315 Arginine viol ES WERE EE 2 1.350 1.337 1.445 Histidine. MH ER WR % BBE 8 0.884 0.875 0.946 Alanine Cee eee 8 1.339 1.326 1.433 Asparticacid . . . . . . . . 8 2.153 2.131 2.304 Glutamic acid vee wow now g 3.282 3.249 3.512 ClycIe + + 4» x wi ws £ 0.984 0.974 1.053 Proline BE AWE An g 0.810 0.802 0.867 Serine: : sms w 8 £ 0.955 0.945 1.022 ! Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. 2 Values based on data for fat extracted from breast meat. AH-8-5 (1978) NDB No. 05156 QUAIL, FLESH AND SKIN, 1 raw Page 183 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse:Bone 10% Mean Slandarg Numer at 1 1b r-t-c 1 quail quail = 405 g* = 109 g° A B C D E F G PROXIMATE: Water . +o Fa 69.65 1.050 2 282.08 75.92 284.31 kcal 192 780 210 786 Food energy - - « = « + - * ko... 805 3,262 878 3,288 Protein (NX 6.25). . . . . 5 «om 19.63 0.325 12 79.48 21.39 80.11 Total lipid (fat) . . . . . . . g ... 12.08 1.550 2 48.80 13.13 49.19 Carbohydrate, total . . . . . & + wu 0.00 0.00 0.00 0.00 Fiber. . . . . ...... £. 0.00 0.00 0.00 0.00 Ash oo Z 0.90 0.000 2 3.65 0.98 3.67 MINERALS: * Calcium. . . . . . . . .. mg. . . 13 52 14 53 ON © oo ee mg. . . 3.97 16.08 4.33 16.21 Magnesium , . . . . . . . mg. . . Seem - -- --- Phosphorus . . . . . . . . mg. . . 275 1,112 299 1,121 Potassium . . . . . . . . . mg. . . 216 874 235 881 Sodium . . . . . . . ... mg 53 215 58 216 ZINE: : x w 5 Lr Wo 8 eww mg. . . -— -—— -—— -—— COPPEY + + 5 no W £ 3 Bl 4 mg. . . 0.507 2.053 0.553 2.070 Manganese . . . . . . . . . mg. .. LE ——-— -_ aid VITAMINS: Ascorbicacid . . . . . . . . mg. . . 6.1 24.6 6.6 24.8 Thiamin . . . . LL... mg... 0.244 0.988 0.266 0.996 Riboflavin . . . . . . . . . mg. . . 0.260 0.008 5 1.053 0.283 1.061 NER, os sms mea mg. . . 7.538 30.529 8.216 30.770 Pantothenicacid. . . . . . . mg. . . -— - -—- -— VitaminBg . . . . . . . . mg. . . 0.60 0.041 5 2.43 0.65 2.45 Folacin® . . . . . . . .. meg . 8 0.224 5 30 8 31 Vitamin By Cee ee meg . . - -— -——— -—— oo RE. 73 1.789 5 296 80 298 VRBO A= + « wow 4 we w. 243 5.963 5 985 265 993 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 3.38 13.70 3.69 13.81 40. « ov mow vow 8 Fd 80. i: »u5 Bm 5s 8g Bi0u « 2 = «5 Ww % & £ 10:00: + « wo 5 wou = 8 120. 2 vm vom no 8 0.04 0.17 0.05 0.17 Wo. . ov vows g 0.10 0.38 0.10 0.39 160... 8 2.19 8.87 2.39 8.94 180, 0 cui s 8 0.88 3.56 0.96 3.59 Monounsaturated, total. . . g 4.18 16.93 4.56 17.06 18s wm s wom ze 8 0.62 2.52 0.68 2.54 LLL. 8 3.52 14.26 3.84 14.38 20:0... & 0.01 0.04 0.01 0.04 2:0, ani £ Polyunsaturated, total . . . g 2.98 12.06 3.25 12.16 82... 8 2.30 9.33 2.51 9.40 3. 8 0.42 1.68 0.45 1.70 184. . vv « vw vs» 8 204... uw 8 0.14 0.55 0.15 0.56 BiB. cw amon ds & 0.01 0.06 0.02 0.06 DS. amesmens 8 0.03 0.11 0.03 0.11 226. vs vw ous ow 8 . Cholesterol . . . . . . . . mg. . . «i ie a Sr Phytosterols . . . . . . . . mg. . . AMINO ACIDY: TrypIOphaR" , + + x 4 20 gx 0.288 1.166 0.314 1.176 ThrecnipE s vs 23 ws #2 g owe 0.945 3.827 1.030 3.857 Isoleuciters 2 5 «= uw £ 1.013 4.103 1.104 4.135 Leucine . . . . ....-. 2 1.613 6.533 1.758 6.584 Lysine . . ........ £ 1.645 6.662 1.793 6.715 Methionine. » +o » 4» 2 0.591 2.394 0.644 2.412 CYSHNE » ww vow + a & £ 0.340 1.377 0.371 1.388 Phenyilamine: ; 3 w 2 « u £ 0.826 3.345 0.900 3.372 Tyrofine wig x 0m fv wo £ 0.849 3.438 0.925 3.466 VEHIE “5 51m + won oon 2 1.033 4.184 1.126 4.217 APRS, wns wn 2s 2 say 1.279 5.180 1.394 5.221 J Ce Hoey 0.696 2.819 0.759 2.841 a, al . 1.260 5.103 1.373 5.143 Smmeas $2 HEE : 1.652 6.691 1.801 6.743 hi ing #3 Rit Ey 2 2.530 10.247 2.758 10.327 ain EL REAR REN : 1.542 6.245 1.681 6.294 oo ine pg a mm : 0.866 3.507 0.944 3.535 FOR Re 0.937 3.795 1.021 3.825 Without neck. Based on r-t-c weight without giblets and neck. 1 2 ) With refuse = 122 g. 5 Values based on amount contributed by flesh and imputed amount contributed by skin. Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05157 QUAIL, FLESH ONLY, 1 raw Page 184 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse:Bone 10%, skin 14% Standard Number of Mean error samples 1 1b r-t-c 1 quail quail = 342 g? = 92 g° A B C D E F G PROXIMATE: Water . % 5 70.03 0.383 18 239.51 64.43 241.40 ol 134 457 123 461 Food energy - - « - - . . kJ. 560 1,914 515 1,929 Protein (NX 6.25). . . . . gz 21.76 0.379 18 74.42 20.02 75.01 Total lipid (fat) . . . . . . . 2 4.53 0.472 18 15.49 4.17 15.61 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. Z 0.00 0.00 0.00 0.00 Ash... 2 1.32 0.075 18 4.52 1.22 4.55 MINERALS: Calcium... mg. 13 1 46 12 46 ron... . mg. 4.51 1 15.42 4.15 15.55 Magnesium | mg. Yema i — S=- Phosphorus. . . . | mg. 307 1 1,051 283 1,059 Potassium . . . . . . mg. 237 1 811 218 817 Sodium « = 2 wb ovow ys oy mg. 51 1 175 47 176 Zinc... LL. mg. i --- bik he. Copper . . . . . . . ... mg. 0.594 1 2.031 0.546 2.048 Manganese . . . . . . . . | mg. = i ie er) VITAMINS: Ascorbicacid. . . . . . . mg. 7.2 1 24.6 6.6 24.8 Thiamin. . . . + v4 ou, mg. 0.283 1 0.968 0.260 0.976 Riboflavin . . . . . . . . . mg. 0.285 1 0.975 0.262 0.982 Niacin ®. . . . mg. 8.200 28.044 7.544 28.265 Pantothenic acid. . . . . . . mg. ei ir id i VitaminBg . . . . . . . . mg. se. rw -n es Folacin . . . . . . . . . . mcg —— Tee -— i VitaminByp . . . . . . . mcg -— i ~ === — RE. 17 58 16 59 Vitamin A . . . . LL. ww. 57 194 52 195 LIPIDS: Fatty acids: Saturated, total . . . . . . g 1.32 4.51 1.21 4.55 40. . wou ow gow g 6:0. . . . . .... g 80. . ....... 8g 100; 2 = 2 5 wv 0 « g 1220. : = 2 3 9 +» » 8 0.03 0.11 0.03 0.11 MiB. « ov wis gw g 0.03 0.10 0.03 0.10 BO. owns mm vy g 0.78 2.67 0.72 2.69 180. ........ £ 0.46 1.57 0.42 1.58 Monounsaturated, total. . . g 1.28 4.36 1.17 4.39 16:1... LLL. g 0.24 0.81 0.22 0.82 181. ........ 8 1.02 3.48 0.94 3.51 200. . «wv 0 ws: g 0.01 0.02 0.00 0.02 2N eo wom omy g £ Polyunsaturated, total . . . g 1.17 3.98 1.07 4.02 182, ........ g 0.93 3.19 0.86 3.22 183. LL g 0.02 0.08 0.02 0.08 i g 204... g 0:12 0.40 0.11 0.40 WS ce «wwe 2 0.01 0.04 0.01 0.04 25. LLL, g 0.02 0.08 0.02 0.08 26... .. g Cholesterol. . . . . . . | mg. Sm Pe -— -——— Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan... . . . | g 0.341 1.166 0.314 1.175 Threonine . . . . . .... & 1.090 3.728 1.003 3.757 Isoleucine . . . . . . | £ 1.187 4.060 1.092 4.092 Leucine... . g 1.866 6.382 1.717 6.432 Lysine . ......... g 1.905 6.515 1.753 6.567 Methionine... . . . g 0.689 2.356 0.634 2.375 Cystine . . £ 0.380 1.300 0.350 1.310 Phenylalanine... . . . 8 0.944 3.228 0.868 3.254 Tyrosine Ce & 1.010 3.454 0.929 3.481 Valine Cee 8 1.180 4.036 1.086 4.067 Arginine, , . . .... £ 1.379 4.716 1.269 4.753 Histidine. f- 0.825 2.822 0.759 2.844 AA EEE EE, 7 1.341 4.586 1.234 4.622 Apartiomcid . ow yp wy 4 £ 1.814 6.204 1.669 6.253 Gutamlesiid. « wv ox vs £ 2.820 9.644 2.594 9.721 isi £ 1.442 4.932 1.327 4.971 POUR 4 0s vv sas z 0.797 2.726 0.733 2.747 i A £ 1.062 3.632 0.977 3.661 ! Without neck. ’ Based on r-t-c weight without giblets and neck. > With refuse = 122 g. * Dashes denote lack of r ° Values based on niacin eliable data for a constituent believed to be present in measurable amount. content of breast meat. AH-8-5 (1978) NDB No. 05158 QUAIL, BREAST, MEAT ONLY, raw Page 185 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Number of Mean Standard samples 1 1b r-t-c 1 breast quail = 208 g! = 56g A B D E F G PROXIMATE: WEEE» 4 3 oc + 4 vs 5 ws q - a 0.411 49 J45.07 20.1% kcal Food energy + «= «= +: + + - pry 516 1,074 289 Protein (NX 6.25). . . . . £- 22.59 0.139 37 46.99 12.65 Total lipid (fat) . . . . . . . g 2.99 0.158 52 6.22 1.67 Carbohydrate, total . , . . . g 0.00 0.00 0.00 Fiber. . . . . .. .... g 0.00 0.00 0.00 Ash oo g 1.27 0.013 37 2.65 0.71 MINERALS: Calcium. . . Lo... mg. 10 0.420 3 20 5 ron «oe mg. 2.31 0.158 3 4.81 1.30 Magnesium , . . . . . . . mg. 2a -—— -—— Phosphorus . . . . . . . . mg. 228 9.133 3 474 128 Potassium . . . . . . . . . mg. 260 33.822 4 542 1s Sodium» « i 5s vw vs Bs mg. 55 6.749 4 114 1 Zinc . o.oo... mg. 2.70 0.066 3 5.62 1.51 Copper . . . . . . . . .. mg. 0.433 0.069 3 0.901 0.242 Manganese . . . . . . . . . mg. -—— -— i VITAMINS: Ascorbicacid. . . . . . . . mg. 5.1 1.046 3 10.5 2.8 Thiamin. . . . . . .... mg. 0.240 0.078 3 0.499 0.134 Riboflavin . . . . . . . .. mg. 0.243 0.053 3 0.505 0.136 Niacin. o.oo. mg. 8.200 1.193 3 17.056 4.592 Pantothenic acid. . . . . . . mg. 0.787 0.026 3 1.637 0.441 Vitamin Bg . . . . . . . . mg. 0.53 0.038 3 1.10 0.30 Folaghn! . vo « wow ow vo » mcg -——— -——— -——— Vitamin Big . . . . . . . . meg 0.47 0.027 3 0.98 0.26 _— RE 11 5.621 3 23 6 hic Cw. 37 18.735 3 78 21 LIPIDS: Fatty acids: Saturated, total . . . . . . g . 0.87 1.81 0.49 40. + +» ov ¢ WE» g 60: 7 5 5 #5 wv & £ 80; + ¢ wv 5 wz 3 £ 10:0. & » ww ¢ 5% + g V0. + nv vom vn 8 0.02 0.005 3 0.04 0.01 40... LL... 8 0.02 0.003 19 0.04 0.01 160. ........ 8 0.52 0.052 19 1.07 0.29 180. LLL 8 0.30 0.033 19 0.63 0.17 Monounsaturated, total. . . g 0.84 1.75 0.47 16:1. 8 0.16 0.016 19 0.33 0.09 81... 8 0.67 0.067 19 1.40 0.38 oo Cee g 0.00 0.000 16 0.01 0.00 hy oad da EER 8 Rains seiner) ER : 0.77 1.60 0.43 2. 2 0.62 0.069 19 1.28 0.34 a LR 8 0.02 0.005 19 0.03 0.01 Me 5 m0 0% mono ow 8 24. uve nw 8 0.08 0.023 16 0.16 0.04 205. cv nn muna £ 0.01 0.006 9 0.02 0.00 DS, pmo Ean g 0.02 0.008 16 0.03 0.01 226. «x ov x ow ios zg Cholesterol . . . . . . . . mg. vw Eh WE EE mg... 0.12 0.00 0.17 0.52 Folacin® . . . . . . . .. meg. . 52 2 75 236 Vitamin Byp? LL... meg 1.90 0.08 2.76 8.64 2 RE. . . 55 2 80 252 Vitamin A... . w. 185 7 268 838 LIPIDS: Fatty acids: Saturated, total . . . . . . g 1.11 0.04 1.61 5.05 HO: 5 5 vow ow wow £ 6:0: : v5 0.0 5 8 £ BO. « = a 4 wou 3g £ 100. « « « + wu vn g 120... .. g& = oa 40... LLL g -.. 0.06 0.00 0.08 0.26 160. ¢ vss %v 4 a g 0.61 0.02 0.88 2.76 18:0. 5 nw 3 5 w+ gai 0.34 0.01 0.49 1.54 Monounsaturated, total. . . g . . . 0.76 0.03 1.09 3.42 Bl, wesw g 53 0.15 0.01 0.22 0.69 18:1. 0... gL wun 0.59 0.02 0.86 2.69 200. 2 sors ow ons 220s 2 5 5 poem ne £ . .. Polyunsaturated, total . . . g . . . 1.12 0.04 1.62 5.06 182. . «wi sw 5 3 wi 0.78 0.03 1.13 3.52 183... LL. & = «x 0.02 0.00 0.02 0.07 184. 0. 0... g « 204. LLL £8... 0.30 0.01 0.43 1.35 R08: & 5 5 2 2 won x g . .. 22:5: + 2 mov ok wi 3 £ 226. « . wv oan os g v5 3 Cholesterol . . . . . . . . mg. w= 4 232 20.015 9 9 336 1,052 Phytosterols . . . . . . . . mg... AMINO ACIDS: TrYRahas scams ems xo 0.264 0.011 0.383 1.198 TEORNE oc = + = 3.3 & £ sus 1.356 0.054 1.966 6.151 bisifucit we « «mv gp men 8 vs 1.389 0.056 2.014 6.301 Leucine . ow + + 5s 5 5 w 5 i 2.067 0.083 2.997 9.376 Lysine ov vv wie vn 2 2.034 0.081 2.949 9.226 WoIBIONIR + won x nos ll 0.772 0.031 1.119 3.502 Cyne obs wm noms feu 0.386 0.015 0.560 1.751 PRecyiRBaiPe: + » 1 2 4 iv 3 $2 em 1.224 0.049 1.775 5.552 Toute vv uw uns % nme 0.895 0.036 1.298 4.060 ane £.-. 1.318 0.053 1.911 5.978 Hier 2 com 2.114 0.085 3.065 9.589 iid goo 0.593 0.024 0.860 2.690 pin All il Eo 1.158 0.046 1.679 5.253 rR | e344 EE 2 sen 2.707 0.108 3.925 12.279 CaP BR: = 7 3 1 9 8 ? vw 5.029 0.201 7.292 22.812 i nei fon 1.545 0.062 2.240 7.008 tna tga ag os 2 avo 1.531 0.061 2.220 6.945 Bomu sway nm £ 1.318 0.053 1.911 5.978 ' 1 gizzard from roasted turkey, which weighs 5,086 g with refuse, = 67 9: 2 Imputed values. AH-8-5 (1978) NDB No. 05174 TURKEY, ALL CLASSES, HEART, raw Page 201 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mean Saran Nn 1 1b r-t-c 1 heart turkey = 1.9 g =29 ¢g! A B Cc D E F G PROXIMATE: WEEE «oo oe 7 ¢ 73.27 0.943 11 1.39 21.25 332.33 est 143 3 41 647 Food energy « «+ «© K. 597 11 173 2,706 Protein (NX 6.25). . . . . ‘.. 18.05 0.350 10 0.34 5.23 81.86 Total lipid (fat) . . . . . . . g - 6.99 0.883 11 0.13 2.03 31.70 Carbohydrate, total . . . . . g . . 0.65 0.01 0.19 2.93 Fiber . . . . . .. .... £6 0.00 0.00 0.00 0.00 Ash 7 1.05 0.021 9 0.02 0.31 4.77 MINERALS: Calcium... mg... 9 0.884 9 0 3 39 Fon mg... 4.80 0.296 9 0.09 1.39 21.77 Magnesium . . . . . . . . mg. . . 22 0.439 9 0 6 98 Phosphorus . . . . . . . . mg... 190 3.547 19 4 55 862 Potassium . . . . . . . . . mg. . . 277 0.279 9 5 80 1,257 Sodium . . . . . ..... mg 87 1.760 9 2 25 394 Zine mg 3.52 7 0.07 1.02 15.98 COPPEr wiv » % o 7 3 @ ¥ 8 mg 0.317 7 0.006 0.092 1.438 Manganese . . . . . . . . . mg 0.052 7 0.001 0.015 0.236 VITAMINS: Ascorbicacid” . . . . . . . mg. . . 3.2 0.1 0.9 14.5 Thiamin. . . . Lo... mg... 0.199 0.018 8 0.004 0.058 0.903 Riboflavin . . . . . . . . . mg... 1.088 7 0.021 0.316 4.935 NECN: & vm 5 5 5 § 5 is mg... 4.093 6 0.078 1.187 18.566 Pantothenic acid. . . . . . . mg 2.674 1 0.051 0.775 12.129 Vitamin Bg”. . . . . . . . mg 0.36 0.01 0.10 1.61 Folacin® . . . . . . ... meg 72 1 21 327 Vitamin Big? LL... LL meg . 7.29 0.14 2.11 33.04 Vitamin A” Cee ee ee RE; 9 0 3 41 w. 30 1 9 136 LIPIDS: Fatty acids: Saturated, total . . . . . . g 2.01 0.04 0.58 9.10 40... .. .... £ 00, vo nox om ims £ BO: wo coxomos sows g 10:0. & + 5 os + w+ g i7+1 | 8g Hl. oo wv ons 8 0.10 1 0.00 0.03 0.46 160... 8 1.10 1 0.02 0.32 4.98 180... 8 0.61 1 0.01 0.18 2.78 Monounsaturated, total. . . g 1.36 0.03 0.39 6.17 16 oii 2 2m 2 4 3% 8 8 0.28 1 0.01 0.08 1.25 BI. 2 1.07 1 0.02 0.31 4.86 20:00. LL. LLL £ 2:1. LL... £ Polyunsaturated, total . . . g 2.01 0.04 0.58 9.13 182... 8 1.40 1 0.03 0.41 6.35 83. 8 0.03 1 0.00 0.01 0.12 18:8. . 5 « « 5» mv » 8 204... 8 0.54 1 0.01 0.16 2.44 20:8: « « wi ov nown oun £ yi. ERE 1 g 26. : sw ssw Ey gman Cholesterol . . . . . . . . mg. . . 115 7 2 a3 522 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Toyprophany «ow + ms u 2 «se 0.231 0.004 0.067 1.048 Theeonine,, . x .« & = .2 ¢ 9 2 seo 0.817 0.016 0.237 3.706 VOICI + 2 5 x un pe £ 0.967 0.018 0.280 4.386 Leucine . . . . . . .... 8 1.574 0.030 0.456 7.140 Lysine ; ; pw zew sw £ 1.513 0.029 0.439 6.863 MEONIDE | cn = wom ¢ 5 = 2 0.436 0.008 0.126 1.978 Cystine . . oo : 0.245 0.005 0.071 1.111 Prenylahanioe . . «x 2 wo : 0.809 0.015 0.235 3.670 Tyrotlot » os £ B22 Wo $ 0.647 0.012 0.188 2.935 Vine "x ow sz msn we z 1.022 0.019 0.296 4.636 ATES, \ meee we g oun 1.158 0.022 0.336 5.253 Histidine, 5 ip » =» « wo go 0.473 0.009 0.137 2.146 RIES « 4 wm een £ 1.138 0.022 0.330 5.162 ASPIRE + we 2 0 # 1.756 0.033 0.509 7.965 wpm # 2.679 0.051 0.777 12.152 Bldg: nmsenaen z 1.002 0.019 0.291 4.545 JOUVE: « 3% «2 m2 oom £ 0.921 0.017 0.267 4.178 Supe ; mms ews. we £ 0.728 0.014 0.211 3.302 ! Applies to heart from raw turkey, which weighs 7,015 g with refuse. 2 Imputed values. AH-8-5 (1978) NDB No. 05175 TURKEY, ALL CLASSES, HEART, cooked, simmered Page 202 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0) Mean Standand Niner ot 1 1b r-t-c turkey = 1.0 g 1c = 145 g! A B c D E F G PROXIMATE: Water. + Puss 64.23 0.346 9 0.64 93.13 291.33 kcal 177 2 257 804 Food energy - - - - - - . {x 741 7 1,075 3,363 Protein (NX 6.25). . . . . g . 26.76 0.505 9 0.27 38.80 121.37 Total lipid (fat) . . . . . . . g - 6.10 0.288 9 0.06 8.84 27.66 Carbohydrate, total . . . . . £ 2.05 0.02 2.98 9.31 FIBRE. wc vv wi vv wom 3 g vw 0.00 0.00 0.00 0.00 Ash... 2 0.87 0.009 9 0.01 1.26 3.93 MINERALS: Calcium. . . . . ..... mg. 13 1.178 9 0 19 59 Iron... ..... mg... 6.89 0.213 9 0.07 9.98 31.23 Magnesium... . mg. 22 0.600 9 0 32 101 Phosphorus. . . . . . . . mg. 205 3.091 9 2 298 931 Potassium . . . . . | mg. 183 9.581 9 2 265 830 Sodium . . . . mg. . . 55 1.017 9 1 79 248 Zinc... .... mg... 5.27 2 0.05 7.64 23.89 Copper . . . . . . . . .. mg... 0.627 2 0.006 0.909 2.844 Manganese . . . . . . . . | mg. . . 0.092 2 0.001 0.133 0.417 VITAMINS: Ascorbicacid? . . . . . | mg. . . 1.7 0.0 2.5 7.9 Thiamin. . . . . . . . . . mg. 0.071 7 0.001 0.103 0.322 Riboflavin . . . . . . . . . mg. . 0.882 4 0.009 1.279 4.001 Niacin. . . . . . . . .. mg... 3.253 4 0.033 4.717 14.756 Pantothenic acid. . . . . . . mg. . 2.723 0.027 3.948 12.352 Vitamin Bg “ERM EE RE omg... 0.32 0.00 0.46 1.43 Folacin 2. . . . . . . .. mcg. 79 1 114 356 ViaminByp? LL... LL meg . 7.15 0.07 10.37 32.45 Vitamin A RE. 8 0 12 38 itamin A© . . LL. LL Ww. 28 0 40 126 LIPIDS: Fatty acids: Saturated, total. . . . . . g 1.75 0.02 2.54 7.94 40... 2 6:0. . . . £ BOG wm v5 woo £ 100. «. & «5 5 + 3 = £ ¥20. 5 vo « = uw 5 ® g 14:0. 0... LL. g 0.09 0.00 0.13 0.40 16:0. . . . . . . .. g 0.96 0.01 1.39 4.35 180. . ....... 8 0.54 0.01 0.78 2.43 Monounsaturated, total . g 1.19 0.01 1.72 5.39 16:1... ..... g 0.24 0.00 0.35 1.09 BY. wos v5 95» £ 0.93 0.01 1.35 4.24 20:0... LLL LL. £ y + £ Polyunsaturated, total £ 1.76 0.02 2:55 7.97 182. 0... LLL. g 1.22 0.01 1.77 5.54 BBs 4 i isi r noo ws g 0.02 0.00 0.03 0.11 Ba: 5 spas us. g 204... LLL. £ 0.47 0.00 0.68 2.13 205. 0... LL. £ IAB. Low enon £ 226... . ..... 2 sow Cholesterol. . . . . . . . mg. . 226 5 2 327 1,023 Phytosterols . . . . . . . | mg. . AMINO ACIDS: Tryptophan Nh BW YG EE g 0.343 0.003 0.497 1.556 Threonine . . . . . . . . . £ 1.212 0.012 1.757 5.498 Isoleucine . . . . . . | £ 1.435 0.014 2.081 6.509 Leucine . . . . & 2.333 0.023 3.383 10.582 Lysine . . ........ 2 2.243 0.022 3.252 10.174 Methionine ER Eh om £ 0.646 0.006 0.937 2.930 Cystine EEE g 0.364 0.004 0.528 1.651 Phenylalanine ew ow now £ 1.199 0.012 1.739 5.439 Tyrosine wre wom ow wR wR £ 0.959 0.010 1.391 4,350 Valine LLL £ 1.516 0.015 2.198 6.877 Arginine Bh owow ow om ow om mow £ 1.717 0.017 2.490 7.788 Histidine 5 2 WFR mE oe £ 0.702 0.007 1.018 3.184 Alanine Cee & 1.687 0.017 2.446 7.652 Aspartic acid $88 RHEE W & 2.602 0.026 3.773 11.803 Glutamic acid EEE EEE. g 3.973 0.040 5.761 18.022 Glycine . . + vv 0 vv & 1.486 0.015 2.155 6.740 Proline Yor e eos em sow & 1.365 0.014 1.979 6.192 Serine . . . ....... £ 1.079 0.011 1.565 4.894 ! 1 heart from roasted turkey, 2 Imputed values. which weighs 5,086 g with refuse, = 16 qg. AH-8-5 (1978) NDB No. 05176 TURKEY, ALL CLASSES, LIVER, raw Page 203 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Standard Number of § Mean error samples 1 1b r-t-c 1 liver turkey = 7 g = 102 g! A B C D E F G PROXIMATE: Water . «+ Zs 70.52 0.454 11 4.94 71.93 319.89 oil 137 10 140 623 Food energy = «= = + + © - ko 574 40 586 2,605 Protein (NX 6.25). . . . . gv. 20.02 0.466 10 1.40 20.42 90.81 Total lipid (fat) . . . . . . . g 3.97 0.412 1 0.28 4.05 17.99 Carbohydrate, total . . . . . 8g 4.13 0.29 4.21 18.73 Fiber . . . . . . . . . .. 8 ss 38 0.00 0.00 0.00 0.00 Ash C0 1.36 0.030 9 0.10 1.39 6.19 £ MINERALS: Calcium « : 5» +» » ww 3 a = mg 7 0.518 9 1 7 33 HOB mo «vin vw ng 10.77 0.532 9 0.75 10.98 48.83 Magnesium... . . . . . mg. . . 21 0.212 9 1 21 94 Phosphorus. . . . . . . . mg. . . 313 4.473 19 22 319 1,418 Potassium . . . . . . . . . mg. . . 297 11.220 9 21 303 1,348 Sodium . . . . . . . . .. mg 96 2.849 9 7 98 436 LOE «eee ng. 2.48 0.073 9 0.17 2.53 11.24 COPIOE » + wk 2 52% 53 mg. . . 0.502 0.012 9 0.035 0.512 2.2717 Manganese . . . . . . « . mg. - 0.288 0.011 9 0.020 0.294 1.306 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 4.5 0.425 9 0.3 4.6 20.5 Thiamin. « vo eee mg. 0.061 0.003 9 0.004 0.062 0.277 Riboflavin . . . . . . . . . mg. . . 2.167 0.199 9 0.152 2.210 9.830 Niacin... mg. . . 10.146 0.606 9 0.710 10.349 46.022 Pantothenic acid” . . . . . . mg. . . 7.664 0.289 2 0.536 7.817 34.764 VitaminBg~. . . . . . . . mg. . . 0.76 0.05 0.78 3.46 Folacin® . . . . . . ... meg. 738 52 752 3,345 vitamin Bp 2 LL... . meg 63.33 7.424 3 4.43 64.60 287.28 Vitamin A RE. 5,387 597.095 9 377 5,494 24,434 amin Ae ww. 18,042 1,995.685 9 1,263 18,403 81,840 LIPIDS: Fatty acids: Saturated, total . . . . . . gwen 1.25 0.09 1.28 5.68 $0: 2 + wv vow ow» £ 6:0: ov 5 55 vox mow on g 80. . . . . . . .. £ 100. . ... v 5.0 % & £ 120; : a.m + 9 + & £ M0, s pws me v= 2 0.02 0.002 10 0.00 0.02 0.08 16:05 5 wow» 300 5 8 0.68 0.076 10 0.05 0.69 3.09 BO. . wv cwv eo 8 0.40 0.062 10 0.03 0.40 1.79 Monounsaturated, total. . . g 0.99 0.07 1.01 4.50 61. 8 0.14 0.037 10 0.01 0.15 0.65 Wliswibwass 8 0.81 0.122 10 0.06 0.83 3.69 200; 5 0 cx wv sw g 2, wow vv owe ono g Polyunsaturated, total . . . g 0.71 0.05 0.72 3.20 12 J 8 0.49 0.055 10 0.03 0.50 2.22 BER. oe vn en 8 0.01 0.001 10 0.00 0.01 0.03 84. vv vs 5% 8 g 204. ........ 8 0.18 0.026 10 0.01 0.18 0.80 20:08. wo 5 wow ox owe £ 225. wv + 2 wow ono £ 22:6. + 2 wm ow ow ow on g£ . . Cholesterol . . . . . . . . mg. . . 466 30.500 9 33 475 2,114 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: TOPIOpARR 5 & w « «wo £ 0.282 0.020 0.288 1.279 Threonine oo £ 0.890 0.062 0.908 4.037 bsoleucing + « wv ow ns & 1.063 0.074 1.084 4.822 Leucine . . . . . . .... 8 1.806 0.126 1.842 8.192 Lysine ow. «wv one 8 1.515 0.106 1.545 6.872 Methionine, . . . . £ 0.474 0.033 0.483 2.150 Cystine . . . ou «sv» £ 0.269 0.019 0.274 1.220 Phenylalanine. . . . . . . 8 0.996 0.070 1.016 4.518 ih £ 0.704 0.049 0.718 3.193 Valine eee ee £ 1.262 0.088 1.287 5.724 MPA ow win mn BB g ... 1.227 0.086 1.252 5.566 Mistiding.' . » ws» » & & 0 £... 0.532 0.037 0.543 2.413 iii RARE ERE £ 1.163 0.081 1.186 5.275 PPUTCHH + w 4 vw 0 o £ 1.902 0.133 1.940 8.627 Glutamic acid. . . . . . . £ 2.594 0.182 2.646 11.766 Glyciie ov + 4 wv vm» + £ 1.163 0.081 1.186 5.275 Proline: . » + wv on rw £ 0.993 0.070 1.013 4.504 LE £ 0.862 0.060 0.879 3.910 ! Applies to liver from raw turkey, which weighs 7,015 g with refuse. 2 values based on nutrient content of liver of mature turkeys. : Imputed values. Values based on data for fat extracted from liver of yearling hen turkeys. AH-8-5 (1978) NDB No. 05177 TURKEY, ALL CLASSES, LIVER, cooked, simmered Page 204 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Number of Approximate measure and weight Refuse: 0 Mean Standard ee 1 1b r-t-c turkey = 5g 1c = 140 g! A B Cc D E F G PROXIMATE: Water. . 7 65.55 0.788 9 3.28 91.76 297.32 keal 169 8 237 768 Foodenergy - - - . . . . . kJ 708 35 991 3,212 Protein (NX 6.25). . . . 7 23.97 0.326 9 1.20 33.56 108.72 Total lipid (fat) . . . . . . 1 5.95 0.870 9 0.30 8.33 26.98 Carbohydrate, total . . . . 1 3.43 0.17 4.80 15.56 Fiber... . . .. | z- 0.00 0.00 0.00 0.00 Ash oo g 1:11 0.018 9 0.06 1.55 5.02 MINERALS: Calcium... LLL. mg. 11 1.109 9 1 15 48 fron... LL... mg. 7.80 0.594 9 0.39 10.92 35.39 Magnesium | mg. 15 0.528 9 1 21 69 Phosphorus . . . . . . . . mg. 272 6.044 9 14 381 1,235 Potassium . . . | mg. 194 11.595 9 10 272 882 Sodium . . . . . . .... mg 64 3.821 9 3 89 289 Zine... LLL... mg. 3.09 0.084 8 0.15 4.33 14.02 Copper . . . . . ..... mg. 0.560 0.017 8 0.028 0.784 2.540 Manganese . . . . . . . . . mg. 0.253 0.023 8 0.013 0.354 1.148 VITAMINS: Ascorbicacid . . . . . . . | mg. 1.9 8 0.1 2.6 8.5 Thiamin. . . . mg. 0.052 0.007 9 0.003 0.073 0.236 Riboflavin . . . . . . . . . mg. 1.423 0.101 9 0.071 1.992 6.455 Niacin... . ...... mg. 5.941 0.655 9 0.297 8.317 26.948 Pantothenic acid. . . . . . . mg. 5.961 0.298 8.345 27.039 Vitamin Bg... . LL. . mg. 0.52 0.03 0.73 2.35 Folacin® *. . . . . . . . . meg 666 33 932 3,020 Vitamin By... . . . . | meg 47.50 2.38 66.50 215.46 EA vo on RE. 3,741 519.213 9 187 5,238 16,970 w. 12,581 1,726.198 9 629 17,614 57,069 LIPIDS: Fatty acids: Saturated, total. . . . . . g 1.88 0.09 2.63 8.52 80: w 5 4 wv 5 5 mo £ 60. 5 . «wv os ow g 80. ........ g 100% +» ow «wow g 1220. 2 0 vv ho g M0... LLL 2 0.03 0.00 0.04 0.12 160. ........ 2 1.02 0.05 1.43 4.64 180. ........ 8 0.59 0.03 0.83 2.69 Monounsaturated, total. . . g 1.49 0.07 2.08 6.75 61... g 0.22 0.01 0.30 0.98 81... 8 1.22 0.06 1.71 5.54 2000 5 oom she ew £ 20. s vw va 5% 5 a g Polyunsaturated, total . . . g 1.06 0.05 1.48 4.80 82... g 0.73 0.04 1.03 3,33 Bl. ee 8 0.01 0.00 0.01 0.04 18:4... £ 204... ....... 2 0.27 0.01 0.37 1.20 20:5 sv bbe 8 iS ww 5 wot gw £ 226... ...... g . Cholesieral oo o.oo 8. 626 44.439 9 31 876 2,839 Phytosterols . . . . . . . . mg. AMINO ACIDS: Topiophan = 4 ; mw 5 ma 8 0.338 0.017 0.473 1.533 WIeanine . wv ww su £ 1.066 0.053 1.492 4.835 RARUIAEL + + 0 om £ 1.273 0.064 1.782 5.774 Leucine . , ... . ...., 8 2.163 0.108 3.028 9.811 Lysibe own son oo 8 1.814 0.091 2.540 8.228 Methionine . . . . . | 8 0.568 0.028 0.795 2.576 CYNE CW ELE EG 8 0.322 0.016 0.451 1.461 henylalanine © U3 WEE 8 1.193 0.060 1.670 5.411 vame LL : 0.844 0.042 1.182 3.828 ry, TT $ 1.511 0.076 2.115 6.854 Tem 2 2 mnie mw : 1.469 0.073 2.057 6.663 Ag 4 & fit a enn : 0.637 0.032 0.892 2.889 Brac Tria : 1.392 0.070 1.949 6.314 Coe Reh cu 4 km 8 . 2.278 0.114 3.189 10.333 Glycine : 3.107 0.155 4.350 14.093 ia tmp» ws 0 } 1.392 0.070 1.949 6.314 Ry Tl utes on : 1.189 0.059 1.665 5.393 SAAR LEE 1.032 0.052 1.445 4.681 ! 1 liver from roasted turkey, 2 Imputed values. which weighs 5,086 g with refuse, = 75 qg. AH-8-5 (1978) NDB No. 05178 TURKEY, ALL CLASSES, NECK, MEAT ONLY, raw Page 205 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Approximate measure andwaign Amount in edible portion of 1 pound of food as purchased Refuse: Bone 42% Standard Number of 1 1b r-t-c nec Mean error Spies turkey = 12 g = 180 g! A B Cc D E F G PROXIMATE: Water. . . . «oo ee. g- 72.88 0.202 9 8.75 131.18 191.75 Real 135 16 243 355 Foodenergy + + - - + + + * kJ 565 68 1,016 1,485 Protein (NX 6.25). . . . . g 20.14 0.209 10 2.42 36.25 52.99 Total lipid (fat) . . . . . . . 2 5.42 0.398 9 0.65 9.76 14.27 Carbohydrate, total . . . . . 2 0.00 0.00 0.00 0.00 Fiber. : v + + 5 0 » vw ® ¥ £ 0.00 0.00 0.00 0.00 AH own psn some a 2 1.05 0.011 9 0.13 1.88 2.75 MINERALS: Calcium . . . . . mg. 34 2.352 9 4 60 88 ron... mg. 2.00 0.122 9 0.24 3.59 5.25 Magnesium . . . . . . . . mg. 19 0.550 9 2 35 51 Phosphorus . . . . . . . . mg. 186 3.243 9 22 335 489 Potassium . . . . . . . . . mg. 302 10.835 9 36 544 795 Sodium » 4 sows somos mg. 93 1.059 9 11 168 246 2 mg. 5.08 0.051 9 0.61 9.14 13.35 COPPEr oo» % we + wi 2 + mg. 0.143 0.010 9 0.017 0.257 0.376 Manganese . . . . . . . . . mg. 0.026 0.002 9 0.003 0.047 0.068 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. 0.089 0.005 9 0.011 0.160 0.234 Riboflavin . . . . . . . . . mg. 0.234 0.009 9 0.028 0.421 0.616 NICE 5 5% 5 38 ® +» ® » mg. 3.169 0.181 9 0.380 5.704 8.338 Pantothenic acid. . . . . . . mg. . 1.055 l 0.127 1.899 2.776 VHamINBE, wu « + 0 x wow mg. . 0.37 0.04 0.66 0.97 Folacin . . . . . . . . .. meg. 11 1 19 28 Vitamin B15” vi medi 8B mcg 0.41 0.05 0.73 1.07 ViaminA «oo oe RE, 2 2 2 : LIPIDS: Fatty acids: Saturated, total . . . . . . g 1.82 0.22 3.28 4.79 40. oc sa vox 4 ms £ 6:0. w +o» vows ows 8 BO, os «ov owe g JOO. « « 5 ww « wow» g 1220... oo g 0.01 0.004 6 0.00 0.02 0.03 0. + 2 mii @ 88 8 0.03 0.007 8 0.00 0.06 0.09 16:0... . ..... g 0.96 0.098 8 0.12 1.73 2.53 180 +» wv a w 5s g 0.54 0.053 8 0.07 0.98 1.43 Monounsaturated, total. . . g 1.23 0.15 2.21 3.24 16s «2 ov 5 0 von g 0.18 0.042 8 0.02 0.32 0.47 181. g 1.02 0.106 8 0.12 1.83 2.68 200. 2 0.02 0.003 7 0.00 0.04 0.05 Who: ww spun xo g 0.01 0.003 7 0.00 0.02 0.03 Polyunsaturated, total . . . g 1.63 0.20 2.93 4.28 18:2... £ 1.32 0.133 8 0.16 2.37 3.46 183. 0... g 0.05 0.015 8 0.01 0.09 0.13 18:4. . 0... £ 20:4... & 0.19 0.033 8 0.02 0.35 0.51 205: 5s 2 x 3 = = 3 ® g «ov 285. 4 uw vv wow a ow g - . 0.03 0.007 7 0.00 0.05 0.07 2:6... LL. g& 0.04 0.023 7 0.01 0.08 0.11 Cholesterol. . . . . . . . mg. 79 4.063 9 9 142 208 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . 8 0.229 0.027 0.412 0.602 Threonine Gomes we a we £ 0.896 0.108 1.613 2.357 Isoleucine vie ow wom v8 ow £ 1.047 0.126 1.885 2.755 Leucine . . . . . oo... & 1.605 0.193 2.889 4.223 Lysine... Lo... g 1.898 0.228 3.416 4.994 Methionine ys ERE £ 0.583 0.070 1.049 1.534 Cystine . . . . . . .... g 0.210 0.025 0.378 0.553 Phenylalanine goa e Boss 8 0.799 0.096 1.438 2.102 Tyrosine... o.oo... & 0.796 0.096 1,433 2.094 Valine o.oo eee £ 1.070 0.128 1.926 2.815 Aegloing. oy x wn vB 23 2 1.405 0.169 2.529 3.697 Histidine bow bh BM EE RE £ 0.629 0.075 1.132 1.655 Alanine 5 2 vow vs 2 1.247 0.150 2.245 3.281 Asputicacid , ov. ow. £ 1.956 0.235 3.521 5.146 Glutamic acid vw om ow ow 8 3.286 0.394 5.915 8.645 Glyoine « + + ww ss x + 8 0.999 0.120 1.798 2.628 Proline J 8 0.838 0.101 1.508 2.205 Serine... . . . . . 2 0.896 0.108 1.613 2.357 ! With refuse = 309 g. 2 Imputed values. ® values based on data for fat extracte d from thigh meat of fryer-roaster and young tom turkeys. AH-8-5 (1978) NDB No. 05179 TURKEY, ALL CLASSES, NECK, MEAT ONLY, cooked, simmered Page 206 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 41% Mean error samples 11b r-t-c 1 neck turkey = 10 g = 152 g! A B Cc D E F G PROXIMATE: WEIRr s © «5 v5 ho 5 5 4 9 g 65.19 0.354 9 6.52 99.08 174.44 kcal 180 18 274 482 Boodenerg = + 2% w 2 ¥ 3 RIL 753 75 1,145 2,016 Protein (NX 6.25). . . . . 2 = 26.84 0.392 9 2.68 40.79 71.81 Total lipid (fat) . . . . . . . g .. 7.26 0.373 9 0.73 11.04 19.43 Carbohydrate, total . . . . . g£ - . 0.00 0.00 0.00 0.00 Fibers o« + 5 w 4 4 wot 8 & sia 0.00 0.00 0.00 0.00 Ash... LLL g iss 0.61 0.018 9 0.06 0.93 1.63 MINERALS: Calcium . . . . . mg... 37 4.621 9 4 56 98 Iron... ........ mg... 2.30 0.166 9 0,23 3.49 6:15 Magnesium... mg... 15 0.481 9 1 22 39 Phosphorus. . . . . . . . mg. . 122 4.614 9 12 185 326 Potassium . . . . . . . . . mg. . . 149 10.860 9 15 226 398 Sodium . . . wv 5 sw ows os mg... 56 3.525 9 6 84 149 ZING + «aes ew evs mg... 7.12 0.419 9 0.71 10.82 19.05 Copper . . . . ...... mg... 0.154 0.009 9 0.015 0.234 0.412 Manganese . . . . . . . . mg. . 0.022 0.001 9 0.002 9.033 0.059 VITAMINS: Ascorbicdeld, , : 4s w : 3 mg. . 0.0 0.0 0.0 0.0 Thiamin. . . « ov ou os mg... 0.036 0.004 9 0.004 0.055 0.096 Riboflavin . . . . . . . . mg 0.192 0.013 9 0.019 0.292 0.514 Niacin. . . ....... mg 1.704 0.103 9 0.170 2.590 4.560 Pantothenic acid. . . . . . . mg... 0.701 0.070 1.066 1.876 VitaminBg . . . . . . . . mg... 0.21 0.02 0.32 0.57 Folacin v « 5 v5 « 4 & 3 meg . . 8 1 12 20 Vitamin By, 2 a mcg 0.23 0.02 0.35 0.62 VitaminA . . . . . . . . Res 0 0 0 9 1. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total. . . . . . g sw 2.44 0.24 3.70 6.52 40... ...... 8 6:0. . ....... 2 BO. 2: 5» 0 oa x £ 1860. . : 5 235 4 3» g 20 + 2 wx 5 wn 3 g 0.02 0.00 0.02 0.04 HB. . : 500 5 wow 8 0.05 0.00 0.07 0.12 16:0... . ..... 8 1.28 0.13 1.95 3.44 18:0... LL... g 0.73 0.07 1.11 1.95 Monounsaturated, total . g 1.65 0.16 2.50 4.40 16:0 2 5% 2 5 @ 8 0.24 0.02 0.37 0.64 Bei 250 8% 4 g 1.36 0.14 2.07 3.64 7 2 g 0.03 0.00 0.04 0.07 22 ev ov sw g 0.02 0.00 0.03 0.05 Polyunsaturated, total g 2.18 0.22 3.31 5.82 18:2 vv von vem g 1.76 0.18 2.68 4.71 1880 6 2 5 8 4» « - g 0.07 0.01 0.10 0.17 184. LL. 2 20:4... LLL LL & 0.26 0.03 0.39 0.69 205... LL. £ i oi. g 0.04 0.00 0.06 0.10 26... LL. g 0.06 0.01 0.09 0.15 Cholesterol. . . . . . . . mg. . 122 6.652 9 12 186 327 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan . . . . . . . . g +n 0.305 0.031 0.464 0.816 Threonine . . . . . . . . . g 1.194 0.119 1.815 3.195 Isoleucine . . . . . . . . . g 1.396 0.140 2.122 3.736 Leucine . . . . . . . . .. 8 2.138 0.214 3.250 5.721 Lysine . . . ....... g 2.529 0.253 3.844 6.768 Methionine . . . . . . . | g 0.777 0.078 1.181 2.079 Cystine . . . . . . .... 8 0.279 0.028 0.424 0.747 Phenylalanine . . . . . . . g 1.065 0.107 1.619 2.850 Tyrosine . . . . . . . .. 8 1.061 0.106 1.613 2.839 Valine . sos s nw os bs g 1.426 0.143 2.168 3.816 Arginine. . «oo; oan ow os g 1.872 0.187 2.845 5.009 Histidine. . « « « + w 2 5 & g 0.837 0.084 1.272 2.240 Alanine . . LL... 8 1.662 0.166 2.526 4.448 Asparticacid . . . . . . . £ 2.606 0.261 3.961 6.974 Glutamic acid. . . . . . . . g 4.379 0.438 6.656 11.718 Glycine . . . . ...... 8 1.331 0.133 2.023 3.562 Proline . 2 xno: swos sw g 1.117 0.112 1.698 2.989 Berle . vos imps 8 1.194 0.119 1.815 3.195 ! With refuse = 256 g. ? Imputed values. AH-8-5 (1978) NDB No. 05180 TURKEY, ALL CLASSES, LIGHT MEAT WITH SKIN, raw Page 207 Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of Nutrients and units Somnich measures o Joo 1 pound of 2 as purchased pproximate measure and weight Refuse: Bone 15% Mean Sanda Ny iar ot 1 1b r-t-c 1/2 turkey turkey = 180 g = 1,388 g A B Cc D E F G PROXIMATE: Walter , » 4 wi 2 5 Bo 8 # Eos 69.83 125.70 969.28 269.28 Food andray = © + vv 3 Ee kcal . . 159 286 2,204 612 00d enorgy [7 664 1,196 9,223 2,562 Protein (NX 6.25). . . . . £ 21.64 38.96 300.40 83.46 Total lipid (fat) . . . . . . . g - 7.36 13.25 102.17 28.38 Carbohydrate, total . . . . . 2 iw 0.00 0.00 0.00 0.00 Fiber o + » o vw « o % 5 i Zw 0.00 0.00 0.00 0.00 A wos ames os gow 0.90 1.62 12.46 3.46 MINERALS: Calcium . . . . . . .. .. mg. . . 13 23 180 50 fon . .......... mg. oo. 1.21 2.18 16.79 4.67 Magnesium, . . . . . mg. . . 24 43 332 92 Phosphorus. . . . . . . . mg. . . 184 331 2,554 710 Potassium . . . . . . . . . mg. . . 271 489 3,767 1,047 Sodium « + v «x vw 5 vw mg. . . 59 106 817 227 BOC. «sm 5s wm 8 ws mg. . . 1.57 2.82 21.72 6.03 Copper . . . o.oo... mg. . . 0.075 0.135 1.041 0.289 Manganese . . . . . . . . . mg. . . 0.018 0.032 0.250 0.069 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 THAIN, 5 oi 4 » wd 3 4 mg. . . 0.056 0.101 0.777 0.216 Riboflavin . . . . . . . . . mg. . . 0.115 0.207 1.596 0.443 mg. . . 5.137 9.247 71.302 19.808 Pantothenic acid. . . . . . . mg. . . 0.615 1.107 8.536 2.371 VitaminBg . . . . . . . . mg. . . 0.48 0.86 6.59 1.83 Folacin . . . . . . . . .. meg . . 7 13 99 28 VitaminByp . . LL... . mcg 0.42 0.75 5.79 1.61 vitamin A... o.oo. Re, 2 3 27 7 “lw. 6 172 89 25 LIPIDS: Fatty acids: Saturated, total. . . . . . 8 2.00 3.59 27.69 7.69 80, . + 50 ss EF & i & 4 60pm zm ¢ 5 » £g 80. 5 » vw 5 v5 3 8g 10:00... « ow « wow + 8 120. ........ 8 oun 0.01 0.01 0.08 0.02 14:0... ...... g . .. 0.05 0.10 0.75 0.21 06:0. 5 = » oe & oustt 4 2 vos 1.33 2.39 18.46 5.13 18:0. g 0.43 0.77 5.93 1.65 Monounsaturated, total. . . g . . . 2.81 5.06 39.03 10.84 161. vo nov as g + 0.48 0.86 6.62 1.84 81... 8 2.21 4.08 31.48 8.75 i i J wom 0.01 0.01 0.08 0.02 PV ss hms ow gw 0.01 0.01 0.07 0.02 Polyunsaturated, total . . . g . . . 1.73 3.12 24.07 6.69 By yim sows TE 1.48 2.67 20.60 5.72 Be vv wiv wow g vo 0.10 0.18 1.37 0.38 184. . 0... & woe 204... LL... £ 0.09 0.15 1.18 0.33 20:5 «2 v.52 9 £3 & wus U5 os wi v5 5 5 8 g =: 0.01 0.02 0.17 0.05 226... . . . . .. g . .. 0.01 0.02 0.18 0.05 Cholesterol. . . . . . . . mg. . . 65 117 905 251 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . eas 0.239 0.430 3.317 0.922 Threonine . . . . . . . . . gw 0.944 1.699 13.103 3.640 Isoleucine . . . . . . . . . g . . 1.083 1.949 15.032 4.176 leucine 5 4 2 3m & wom 2 = Eve 1.680 3.024 23.318 6.478 Lysine . . . . . . . . .. g iss 1.966 3.539 27.288 7.581 Methionine . . . . . . . . & 5s 0.608 1.094 8.439 2.344 Cystine . . + 5.4 + n®@ © » gw vs 0.238 0.428 3.303 0.918 Phenylalanine . . . . . . . gw 0.846 1.523 11.742 3,262 TYrosing + + wv «+ + x 4 5 & ow row 0.820 1.476 11.382 3.162 valine . . . . . . . ... & ih 1.126 2.027 15.629 4.342 Arginine. . . . . . . . . . g +: 1.525 2.745 21.167 5.880 Histidine. . . . . . . . .. g 0.650 1.170 9.022 2.506 ADE. © : Gis mg hE 8... 1.380 2.484 19.154 5.321 Asparticacid . . . . . . . . 8 «+ 2.085 3.753 28.940 8.040 Glutamicacid. . . . . . . . Zw sn 3.449 6.208 47.872 13.299 Glycine . . . . . . . . .. g . 1.306 2.351 18.127 5.036 Proline . . . . . . . . .. 8 vin 1.009 1.816 14.005 3.891 Serine . . . . . . . . .. g v3 0.954 1.717 13.242 3.679 ! With refuse = 1,640 g. AH-8-5 (1978) NDB No. 05181 TURKEY, ALL CLASSES, LIGHT MEAT WITH SKIN, cooked, roasted Page 208 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 14% Mean Standarg 1 1b r-t-c 1/2 turkey turkey = 136 g = 1,050 g! A B C E F G PROXIMATE: Water . . . . . . . . . .. g 62.83 85.45 659.75 245.11 keal 197 268 2,069 769 Foodenergy - « «=» - x - {5 825 1,121 8,658 3,217 Protein (NX 6.25). . . . . g 28.57 38.85 299.96 111.44 Total lipid (fat) . . . . . . . g 8.33 11.32 87.42 32.48 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g . 0.00 0.00 0.00 0.00 A 6 ois 58 mows me a g 1.02 1.39 10:72 3.98 MINERALS: Calcium . . . . . . . mg. 21 29 225 84 WOM « wo v5 ow & wow 4 mg. 1.41 1.92 14.84 5.51 Magnesium mg. 26 36 278 103 Phosphorus. . . . . . . . mg. 208 283 2,187 813 Potassium . . . . . . . . . mg. 285 388 2,996 1,113 Sod CAE mom ows mg. 63 83 77 opt 42 244 96 IE «5 wu v5 mE BE mg. 2.04 v " . Copper . . . . . . . ... mg. 0.048 0.065 0.504 0.187 Manganese . . . . . . . . . mg. 0.020 0.027 0.210 0.078 VITAMINS: Ascorbicacid . . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin... . . . . . mg. 0.056 0.076 0.588 0.218 Riboflavin... . . . . . | mg. 0.132 0.180 1.386 0.515 Niacin. . . ....... mg. 6.289 8.553 66.035 24.533 Pantothenic acid. . . . . . . mg. 0.626 0.851 6.573 2.442 VitaminBg . . . . . . . Long. 0.47 0.64 4.96 1.84 Folacin . . . . . . . . .. mcg 6 8 61 22 VitaminByp . . . . LL. meg 0.35 0.48 3.70 1.37 Vitamin A... . . LL. Ras ; 2 9 LIPIDS: Fatty acids: Saturated, total . . . . . . g 2.34 3.18 24.53 9.11 80: 5x 3 5 3 5 © £ 6:0. « is snow sow - 80. . . .. .... £ 100... Lo... 2 1205 2 5 4 vow ox g 0.01 0.02 0.13 0.05 WMO: v2 «v6 ¢ 5 g 0.06 0.08 0.61 0.23 16:0 wn ¢ vom 2 3 £ 1.45 1.97 15.17 5.64 18:0... Lo... 2 0.55 0.75 5.75 2.14 Monounsaturated, total g 2.84 3.86 29.80 11.07 16:1... g 0.47 0.64 4.92 1.83 AB 4 mis 4 4 oo op um g 2.29 3.12 24.09 8.95 2000 5 50 2 5 ® 2 5 & 8 0.01 0.02 0.14 0.05 221. wow 55% 5 5 g 0.01 0.02 0.13 0.05 Polyunsaturated, total . . . g 2.01 2.74 21.14 7.85 182. 0... LL. 8 1.64 2.22 17.18 6.38 183... LLL. 2 0.10 0.13 1.02 0.38 184... .. 0 v2 a 2 204. nov uw ia a g 0.16 0.22 1.72 0.64 2005. 2 BUS. «vv hows a a 2 0.03 0.03 0.26 0.10 26... ...... g . 0.03 0.04 0.30 0.11 Cholesterol. . . . . . . . mg. 76 103 794 295 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . ZT va 0.315 0.428 3.308 1.229 Treonine oa owe ws ow ow g «son 1.247 1.696 13.094 4.865 poleueine P wm pmo nn om £ 1.432 1.349 15.05% 5-pgs eucine . . LL... Lo... d : v Lysine... g 2a 3.535 27.290 10.139 Methionine . . . . . . . . g 0.803 1.092 8.432 3.133 Cysting , , ww 4 5 w z & © 8 : 0.427 3.297 1.225 Phenylalanine . . . . . . . 8 9.319 1.519 11.729 4.357 niin : 1.094 2 ane 150614 5.601 ine... LL. .487 A . . Arginine. . . . . . . . . . £ 1.487 2.738 21.137 7.853 nn : Ah 2.477 19121 77108 Asparticacid . . . . . . . . g 1.894 3.745 28.917 10.743 putamic acd Ce : 4.558 5-190 47.9% 7.78) Proline . . £ 1-7) 1.806 13.944 5.181 Serine . . . ..v ase oa £ 1.261 1.7156 13.241 4.919 ! With refuse = 1,226 g. AH-8-5 (1978) NDB No. 05182 TURKEY, ALL CLASSES, DARK MEAT WITH SKIN, raw Page 209 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 26% Mean Sade Naar oA 1 1b r-t-c 1/2 turkey turkey = 152 g = 1,176 ¢2 A B C D E F G PROXIM 7 0% ate Co g 71.13 108.12 836.49 238.78 kat 160 243 1,883 538 Food energy = «= = + = = «=~ ko. 670 1,018 7,878 2,249 Protein (NX 6.25) . . . . . 7 18.92 28.76 222.50 63.51 Total lipid (fat) . . . . . . . g -.. 8.80 13.37 103.43 29.52 Carbohydrate, total . . . . . g& . . 5.00 2.00 2.39 2:00 Fiber . . . . . . . . . .. LL 0. " . . Ash © : C 0.86 1.31 10.10 2.88 MINERALS: Calcium: ow ow 4 ow vow wos mg... m 28 57 eo ” 5] a7 on . 5 wom wou wow ox ow a mg. . . . . . . Magnesium... . LL. me oo 20 31 237 68 Phosphorus. . . . . . . . mg. . . 170 259 2,005 572 Potassium . . . . . . . . . mg. . . 261 396 3,065 875 Sodium . . . . . . . . .. mg 71 log ” 834 ” 22 92 LBC 5 5 5 5 5 5% 8 B® » mg. . . 2.95 v “ . Copper + + « 5» w ¥ wiv 3 I 0.137 0.208 1.611 0.460 Manganese . . . . . . . . . mg. . . 0.021 0.032 0.247 0.070 VITAMINS: Ascorbicacid. . . . . . . . mg. . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. . . 0.073 0.111 0.858 0.245 Riboflavin . . . . . . . . . mg. . 0.202 0.307 2.376 0.678 Niacin. . . . . . . . .. mg... 2.855 4.340 33.575 9.584 Pantothenic acid. . . . . . . mg. . . 1.033 1.570 12.148 3.468 VitaminBg . . . . . . . . mg. . . 0.32 0.49 3.81 1.09 Folaci . & « wis + woo » meg. . 10 15 114 33 VitaminByp . . . . . . . . meg . . 0.38 0.58 4.47 1.28 me ca enn sn > : : 2 ; LIPIDS: Fatty acids: Saturated, total . . . . . . 2 2.58 3.92 30.29 8.65 40... . . g 6:0. . .. . .... g 111 A I g ¥Wi0: 2 5 v5 w 2 & £ 12D. ow snw een 2 0.01 0.01 0.09 0.03 Mile ooo vom no g 0.06 0.09 0.73 0.21 160... LL. g 1.61 2.45 18.97 5.41 180... LLL. g 0.63 0.95 7.37 2.10 Monounsaturated, total. . . g 3.00 4.56 35.24 10.06 161... 2 0.50 0.75 5.83 1.67 81... & 2.43 3.70 28.60 8.16 20:0... g 0.01 0.02 0.16 0.05 BY. eae 8 0.01 0.01 0.11 0.03 Polyunsaturated, total . . . §g 2.28 3.47 26.81 7.65 22 cease ae 8 1.95 2.97 22.98 $55 Bo g 0.11 0.17 . . 18:45 uw + + wom 5 @ + £ 208 Ro el £ 0.15 0.22 1.73 0.49 20:5. vv ww own 2 PBS. wv mw om re 8 0.02 0.03 0.22 0.06 dE £ sw 0.03 0.04 0.34 0.10 Sholag) GEA mew SE mg. . . 72 109 847 242 ytosterols . . . . . . + mg. . . AMINO ACIDS: Tryptophan... . . . . & . 0.209 0.318 2.458 0.702 THGORAL vce + 0 4 4 4 8 3 & 0.826 1.256 9.714 2.773 SORBUER «4 wn 8 wk £ 0.950 1.444 11.172 3.189 Leucine . o's + mov + 3 8 3 £ 1.472 2.237 17.311 4.942 Lytle wexmesmss : 1.724 2.620 20.274 5.757 ethionine . . . . . . . . 0.533 0.810 6.2 . Dyseindl wre is « we 0 2 ww 0 & 0.208 0.316 2.446 0.698 Phenyishanine + . . << £ 0.741 1.126 8.714 2.488 Tysoshoe . . 000% : 0.719 1.093 8.455 2.414 Valine wx nin x eee 5 0.986 1.499 11.595 3.310 Mia serEsamen £2 os 1.332 2.025 15.664 4.472 Mii ss eo enw 5 = go 0.570 0.866 6.703 1.913 rk al & 1.204 1.830 14.159 4.042 Asparticacid £ 1.824 2.772 21.450 6.123 Gutamicadd. ee £ 3.021 4.592 35.527 10.141 Bite st mec mann J 1.125 1.710 13.230 3.777 Profing: 5 4» m8 ¢ 5 2 : 0.875 1.330 10.290 2.937 SE warm esw a % 0.835 1.269 9.820 2.803 ! Without neck. 2 With refuse = 1,591 g. AH-8-5 (1978) NDB No. 05183 TURKEY, ALL CLASSES, DARK MEAT WITH SKIN, 1 cooked, roasted Page 210 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 277% Mean oYIOr samples 1 1b r-t-c 1/2 turkey turkey = 104 g = 808 g° A B Cc D E F G PROXIMATE: Water. . . . ...... . g£... 60.23 62.64 486.65 199.42 kcal 221 230 1,789 733 Fou orgy = =< + vio vo kJ. 927 964 7,487 3,068 Protein (NX 6.25). . . . . g. 27.49 28.59 222.14 91.03 Total lipid (fat) . . . . . . . Z ... 11.54 12.00 93.24 38.21 Carbohydrate, total . . . . . IEE 0.00 0.00 0.00 0.00 Fiber . . . . .. ..... g 0.00 0.00 0.00 0.00 Ash oo g 0.97 1.01 7.86 3.22 MINERALS: Calcium . . . . . . .. .. mg. . 33 34 263 108 I mg... 2.27 2.36 18.37 7.53 Magnesium... mg. . . 23 24 186 76 Phosphorus . . . . . . . . mg. . 196 204 1,584 649 Potassium . . . . . . . . . mg... 274 285 2,214 907 Sodium . . . . mg 76 79 612 251 Zinc Lo... mg... 4.16 4.32 33.57 13.76 Copper . . . o.oo... mg... 0.150 0.156 1.212 0.497 Manganese . . . . . . . . . mg. . . 0.023 0.024 0.186 0.076 VITAMINS: Ascorbicacid. . . . . . . . mg... 0.0 0.0 0.0 0.0 Thiamin. . . . . . .. .. mg... 0.058 0.060 0.469 0.192 Riboflavin . . . . . . . . . mg 0.235 0.244 1.899 0.778 Niacin... . .... .. mg 3.530 3.671 28.522 11.688 Pantothenic acid. . . . . . . mg... 1.160 1.206 9.373 3.841 VitaminBg . . . . . . . . mg... 0.32 0.33 2.59 1.06 Folacin . . . . . . . . .. meg. 9 9 70 29 VitaminByp . . LL... meg 0.36 0.37 2.87 1.18 oo RE. 0 0 0 0 Vitamin A w. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g 3.49 3.63 28.17 11.54 4.0... .. 8 6:0. . .. ..... 8 Bilis 5 4 wm 5 3 3 « £ 100. « =» » # 3 w » g UO. wo ov x we 8 0.01 0.01 0.11 0.05 140... 8 0.08 0.08 0.65 0.26 160. ........ 8 2.10 2.18 16.96 6.95 180... LLL 2 0.90 0.93 7.23 2.96 Monounsaturated, total 8 3.65 3.79 29.47 12.08 od. LL 8 0.59 0.62 4.79 1.96 181... £ 2.97 3.09 23.97 9.82 20:0. £ 0.02 0.02 0.19 0.08 21. 8 0.02 0.02 0.12 0.05 Polyunsaturated, total . . . g 3.09 3.22 24.98 10.24 22... £ 2.61 2.72 21.12 8.65 183. wii £ 0.14 0.14 1.11 0.45 134 ow 22 wm 45 5 8 Whe wes wma 8 0.24 0.25 1.94 0.79 208. wv novo ow ow F'4 DBS. mera e en £ 0.03 0.03 0.27 0.11 hs ww rvm rw LR 0.05 0.05 0.40 0.16 Cholesterol. . . . . . . . mg. . 89 93 720 295 Phytosterols . . . . . . . . mg. . AMINO ACIDS: bled : 0.304 0.316 2.456 1.007 iE vue. £ 1.200 1.248 9.696 3.973 WRI HEI a £ 1.379 1.434 11.142 4.566 ig FE 8 2.138 2.224 17.275 7.079 I Ly CTiTmrne £ 2.503 2.603 20.224 8.287 ira iy £ 0.774 0.805 6.254 2.563 oe iy fren £ 0.302 0.314 2.440 1.000 ni Cs £ 1.076 1.119 8.694 3.563 mpi : 1.044 1.086 8.436 3.457 bien . 1.432 1.489 11.571 4.741 pM ie E ia . 1.936 2.013 15.643 6.410 ne zaW Emig c 0.828 0.861 6.690 2.742 dl, S1tmae ‘ 1.750 1.820 14.140 5.794 a mom : 2.650 2.756 21.412 8.774 One as to «vw wun : 4.388 4.564 35.455 14.529 usm ests : 1.641 1.707 13.259 5.433 Merriam sme x 1.274 1.325 10.294 4.218 EERE RE EEE 1.213 1.262 9.801 4.016 ! Without neck. Z With refuse = 1,111 gq. AH-8-5 (1978) NDB No. 05184 TURKEY, ALL CLASSES, LIGHT MEAT WITHOUT SKIN, raw Page 211 Nutrients and units Amount in edible portion of common measures of food Approximate measure and weight Amount in 100 grams, edible portion Amount in edible portion of 1 pound of food as purchased Refuse: Bone 15%, skin 14% eon Sundar Number of 1b r-t-c 1/2 turkey turkey = 150 g = 1,156 g A B C D E F G PROXIMATE: Water... Lo... g. 73.82 110.72 853.31 237.76 kcal 115 172 1,326 369 Foodenergy » ~ » + = © = = kJ... 480 720 5,547 1,546 Protein (NX 6.25) . . . . . g : on 23.56 38.33 272.31 75.87 Total lipid (fat) . . . . . . . g 1.56 2.35 18.08 5.04 Carbohydrate, total . . . . . EE. 0.00 0.00 0.00 0.00 Fiber. . . . . .. .... go. 0.00 0.00 0.00 0.00 Ash oo g . 1.00 1.50 11.53 3.2 MINERALS: Calcium . . . . . . . . .. mg. . 12 18 138 39 WOR « v 5 wi % ¥ 6 @ 5 5 & mg. . . 1.19 1.78 13.71 3.82 Magnesium mg. . . 27 40 312 87 Phosphorus. . . . . . . . mg. . 204 306 2,359 657 PORASSIUMI & wv + 5 wv 4 4 mg. . . 305 458 3,528 983 Sodium . . . . . . . . .. mg. . 63 95 731 204 Zinc Lo... mg. . . 1.62 2.43 18.76 5.23 Copper . . . o.oo... mg... 0.075 0.113 0.867 0.242 Manganese . . . . . . . . . mg. . . 0.019 0.029 0.220 0.061 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiam: 3 oo 3 = » = » mg... 0.064 0.096 0.740 0.206 Riboflavin . . . . . . . . . mg... 0.122 0.183 1.410 0.393 Niacin... o.oo... mg... 5.844 8.766 67.557 18.824 Pantothenic acid. . . . . Lomg 0.688 1.032 7.953 2.216 Vitamin Bg... . . . . . mg... 0.56 0.84 6.44 1.79 POlacin + 5 « v 5 5 2 5 = ¥ meg. 8 12 90 25 VitaminByp . . . . . LL. mcg. 0.45 0.68 5.21 1.45 -_ RE. 0 0 0 0 Vitamin A wv. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . gs ws 0.50 0.75 5.76 1.60 40: vw 3 o = = 5 = « £ B00. vw 5 wos wows £ BiB. v 5 ov 5 wm « o 8 10:0... . . . . .. £ 1220... LLL. 8 0.01 0.01 0.08 0.02 M0, 5 2 wer mv £ 0.01 0.01 0.10 0.03 160... ..nn 8 0.23 0.34 2.62 0.73 180. & ows os & 0.15 0.23 1.76 0.49 Monounsaturated, total. . . g 0.27 0.41 3.16 0.88 LEE & 0.04 0.05 0.40 0.11 18 cam ns mss & 0.23 0.34 2.60 0.72 200... LL. 8 0.01 0.01 0.08 0.02 21... £ 0.01 0.01 0.08 0.02 Polyunsaturated, total . . . §g 0.42 0.62 4.80 1.34 182... LL... 8 0.27 0.41 3.17 0.88 BI, Le 8 0.01 0.01 0.08 0.02 184, . . . . =v + & 8g Wheres mats 8 0.08 0.12 0.96 0.27 205. vis wow wow £ 2S. £ 0.01 0.02 0.16 0.05 HE Ty 0.02 0.02 0.18 0.05 Cholesterol. . . . . . . . mg. . . 60 90 697 194 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Typuopian Ce £ 0.268 0.402 3.098 0.863 FEOMINE eee 8 «no 1.048 1.572 12.115 3.376 bsolouchng . «x 0 ow 0 £ 1.225 1.838 14.161 3.946 Lewcifei. + wiv vo on 0 £ 1.877 2.816 21.698 6.046 LYSOE «wn sw vn we £ 2.220 3.330 25.663 7.151 Methionine = 4 5 a: & % « £ 0.682 1.023 7.884 2.197 CYsiie oo ving wp vw f 0.245 0.368 2.832 0.789 phesybloriie «wo + w : 0.935 1.403 10.809 3.012 Yrasine Cs : 0.931 1.397 10.762 2.999 eT Co « 1.251 1.877 14.462 4.029 ik Co c 1.643 2.465 18.993 5.292 Dhiiprmzimria: 2 0.735 1.103 8.497 2.367 rr : 1.458 2.187 16.854 4.696 A, ~~ 2 2.288 3.432 26.449 7.370 Ghd . 3.844 5.766 44.437 12.382 ing. ww vom eae B 1.169 1.754 13.514 3.765 siomiiieslielilly ‘ 0.980 1.470 11.329 3.157 Co 1.048 1.572 12.115 3.376 ! With refuse = 1,640 g. AH-8-5 (1978) NDB No. 05185 TURKEY, ALL CLASSES, LIGHT MEAT WITHOUT SKIN, cooked, roasted Page 212 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 14%, skin 12% Mean Sinden Nurmi ot 11b r-t-c turkey = 117 g 1 c= 140 gt! A B Cc D E E G PROXIMATE: WRK 4 v2 5 5 5 » om + g - 66.27 77.54 92.78 222.48 kcal 157 183 219 526 Food energy = = + «+ - . - kJ 656 767 918 2,201 Protein (NX 6.25), . . . | g . 29.90 34.99 41.86 100.38 Total lipid (fat) . . . . . . . g 3.22 3.76 4.50 10.80 Carbohydrate, total . . . . . g . 0.00 0.00 0.00 0.00 BIBRE:, 2 vo 5 2 5 5ow £ 0.00 0.00 0.00 0.00 Ash: . cc wos nm i sw 8 1.08 1.26 1.51 3.51 MINERALS: Calcium . . . . . mg. 19 23 27 65 Iron... . mg. 1.35 1.57 1.88 4.52 Magnesium... | mg. 28 33 39 94 Phosphorus. . . . . . |. mg. 219 256 307 735 Potassium . . . . . | mg. 305 356 426 1,023 Sodium « « 5 «ox wis su mg. 64 75 89 214 ne vv ov wiv 5 ww sa mg. 2.04 2.38 2.85 6.84 Copper. « + vow + x wv 8 mg. 0.042 0.049 0.059 0.141 Manganese . . . . . . . |. mg. 0.020 0.023 0.028 0.067 VITAMINS: Ascorbicacid . . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . mg. 0.061 0.071 0.085 0.205 Riboflavin . . . . . . . .. mg. 0.129 0.151 0.181 0.433 Niagin . . . . ...... mg. 6.838 8.000 9.573 22.955 Pantothenic acid. . . . . . . mg. 0.677 0.792 0.948 2.273 VitaminBg . . . . . |. mg. 0.54 0.63 0.75 1.80 Folacin . . . . . . . . .. meg 6 7 8 20 ViaminByp . . LL... meg 0.37 0.43 0.52 1.24 a RE. 0 0 0 0 VitaminA . . . . . . w. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 1.03 1.20 1.44 3.44 4:0. « iw 55 oan 8g G0. wv ow wou ow ow g 80. . ... . ... Fd 10005 © 4 0 wv vv g 120% ws sm kb g 0.01 0.02 0.02 0.05 VOL wo 4 mon kos g 0.02 0.02 0.03 0.06 16:0. . . . . . . .. g 0.47 0.55 0.66 1.57 180... . g 0.31 0.37 0.44 1.05 Monounsaturated, total. . . g 0.56 0.66 0.79 1.89 173 ERE g 0.07 0.08 0.10 0.24 8M. 55 i vv g 0.46 0.54 0.65 1.55 00: 2 03 5 4 5 » 8 0.01 0.02 0.02 0.05 WI vw vss 8 0.01 0.02 0.02 0.05 Polyunsaturated, total g 0.86 1.00 1.20 2.88 18:2... g 0.57 0.66 0.79 1.90 183... g 0.01 0.02 0.02 0.05 18:4. LLL. g 204. . vine. os £ ” +57 20:8. . wow va 23 £ 0:12 9.20 B24 0-5 225. «ww ov oso ons £ 0.03 0.03 0.04 0.10 Chote 6 Gow wm ow ww ww fe 0.03 0.04 0.05 0.11 sterol... LL LL. mg. Phytosterols . . . . . . . . mg. 69 81 32 2% AMINO ACIDS: Tryptophan v6 WR EER 8g 0.340 0.398 0.476 1.141 Threonine I £ 1.330 1.556 1.862 4.465 Isoleucine Cee £ 1.555 1.819 2.177 5.220 Leucine vow wow om ws GE wR & 2.383 2.788 3.336 8.000 LYSIO®: ow oo wo vw & 2.818 3.297 3.945 9.460 Methionine . . . . . . . . g 0.866 1.013 1.212 2.907 CYSting: ow zo w 4 4 3 8 0.311 0.364 0.435 1.044 Phenylalanine + WR BoB WE g 1.187 1.389 1.662 3.985 Tyrosine Ce g 1.182 1.383 1.655 3.968 valine 2 1.588 1.858 2.223 5.331 Arginine omen x ow ow mow ww & 2.086 2.441 2.920 7.003 Histidine hs WIE TR oe wom ow £ 0.933 1.092 1.306 3.132 Alanine Cee 8 1.851 2.166 2.591 6.214 Aspartic acid wow EW oR Ws £ 2.904 3.398 4.066 9.749 Glutamic acid EEE EEE £ 4.880 5.710 6.832 16.382 Glycine some www ww & 1.483 1.735 2.076 4.978 Proline BA EA wow ow wo & 1.244 1.455 1.742 4.176 Serine . . ........ £ 1.330 1.556 1.862 4.465 ! Edible portion from 1/2 turkey = 906 g; with refuse = 1,226 g. AH-8-5 (1978) NDB No. 05186 TURKEY, ALL CLASSES, DARK MEAT WITHOUT SKIN, ! raw Page 213 Amount in 100 grams, edible portion Nutrients and units Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: ; i % Moan Standard Number of 1 DP 172 turkey Bone 26%, skin 10 turkey = 132 g = 1,017 g* A B Cc D E F G PROXIMATE: Water. . . ........ g + wo 74.48 98.31 757.47 216.22 keal . . 125 165 1,273 363 Food energy - - + ~*~ KI... 524 691 5,328 1,521 Protein (NX 6.25). . . . . g 20.07 26.50 204.15 58.27 Total lipid (fat) . . . . . . . 2 ws 4.38 5.78 44.52 12.71 Carbohydrate, total . . . . . gw 0.00 0.00 0.00 0.00 Fiber ; « x + + 5 vs 5 5 3 IEEE 0.00 0.00 0.00 0.00 Ash oo g . 0.93 1.23 9.48 2.71 MINERALS: Calcium. . . . . . . . .. mg. . . 17 22 172 49 Iron . . . . . .. .... mg. . . 1.75 2.30 17.75 5.07 Magnesium... . LL. . mg. . . 22 29 223 64 Phosphorus. . . . . . . . mg. . . 184 243 1,875 535 Potassium . . . . . . . . . mg. . . 286 377 2,908 830 SOdUm iv + 5 wows wow Bos mg 71 101 779 222 Zine ..... mg... 3.22 4.25 32.72 9.34 Copper... oo. mg... 0.147 0.194 1.495 0.427 Manganese . . . . . . . . . mg. . . 0.022 0.029 0.224 0.064 VITAMINS: Ascorbicacid . . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin... . Lo... mg... 0.081 0.107 0.824 0.235 Riboflavin . . . . . . . . . mg... 0.221 0.292 2.248 0.642 NEI + sin evn 58m mg... 3.075 4.059 31.273 8.927 Pantothenic acid. . . . . . . mg. . . 1.155 1.525 11.746 3.353 VitaminBg . . . . . . . . mg. . . 0.36 0.48 3.70 1.06 Folacin . . . . . . . . .. meg . . 11 14 108 1 Vitamin B15 * wd hd om meg. . 0.40 0.53 4.08 1.16 Vitamin A - . . . . . . Re: 9 0 g 2 LIPIDS: Fatty acids: Sasurasad, oti own me g 1.47 1.94 14.94 4.26 0... £ ine 6:0, . : «5 5 ws 8 80: w us ws 3 wm » 8 100, « + » vs & ® » £ 120. ........ 8 0.01 0.01 0.10 0.03 40. ........ 8 0.03 0.04 0.28 0.08 oe wow enw a 8 0.77 1.02 7.87 2.25 20.0 vw «wows own E g . . A 1.2 Monounsaturated, total. . . g 2 . % g . 38 + 3 2. 27 161. v viws mw £ 0.15 0.19 1.48 0.42 180s yy we: wn 8 0.82 1.08 8.34 2.38 nd eles ica ae le : 0.02 0.02 0.17 30% Pol unauraisd, total . . . §g 201 $91 338 2.04 2. 8 1.06 1.40 10.79 3.08 ii «tp m eles g 0.04 0.05 0.40 0.11 MM. i vow ose ow wa 8 oi pl & 0.16 0.20 1.58 0.45 20:5... 0. g 228. pwn amen & 0.02 0.03 0.22 0.06 BB; . mar maE £ soz 0.03 0.04 0.35 0.10 Cholesterol. . . . . . . . mg. . . 69 91 705 201 Phytosterols . . . . . . . . mg. + AMINO ACIDS: Tovpuphan o vv one 0 £... 0.228 0.301 2.319 0.662 ans mE EEE go 0.893 1.179 9.082 2.592 SOHNE +e & 1.044 1.378 10.617 3.031 [une “wom x BOE ERE 2 1.600 2.112 16.272 4.645 nse : sit ao a Li Qyatine ow 0» x 4s § 0.209 0.276 2.126 0.607 Prenyiliniee . + w+ «= 2 5 0.796 1.051 8.095 2.311 vp li 5 0.793 1.047 8.065 2.302 LL 1.067 1.408 10.851 3.098 iii 1.400 1.848 14.238 4.064 isting, om 0 0 wp ams go 0.626 0.826 6.366 1.817 Aig EEE £ 1.243 1.641 12.641 3.608 Aparisadd c+ + x ov © £ 1.950 2.574 19.832 5.661 a : 3.276 4.324 33.317 9.510 aw : i IE or a SE wm ssw omen 2 0.893 1.179 9.082 2.592 ! Without neck. 2 With refuse = 1,591 g. ® Imputed values. AH-8-5 (1978) NDB No. 05187 TURKEY, ALL CLASSES, DARK MEAT WITHOUT SKIN, ! cooked, roasted Page 214 Nutrients and units Amount in 100 grams, edible portion Standard Number of Amount in edible portion of common measures of food Approximate measure and weight Amount in edible portion of 1 pound of food as purchased Refuse: Bone 27%, skin 10% Mean error samples 1 1b r-t-c turkey = 91 g 1 c= 140 g? A B C D E F G PROXIMATE: Water . . . . . . . . . .. EEE 63.09 57.4) 88.32 180.30 kcal 187 170 262 535 Boodienergy = » + = « # =i kJ. 783 712 1,096 2,237 Protein (NX 6.25). . . . . £ . . 28.57 26.00 40.00 81.66 Total lipid (fat) . . . . . . . £ .. 7.22 6.57 10.10 20.63 Carbohydrate, total . . . . . 2 ise 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. wus 0.00 0.00 0.00 0.00 Ash. LLL 2 +35 1.02 0.92 1.42 2.90 MINERALS: Calcium... . mg... 32 29 45 92 Ion = 2 5 5 wo 2 3% 5 § » mg... 2.33 2.12 3.27 6.67 Magnesium | mg. . 24 22 34 68 Phosphorus. . . . . . . . mg. . . 204 186 286 583 Potassium . . . . . | mg... 290 264 406 830 Sodium . . . . . . mg... 79 72 110 225 Zinc o.oo... LLL. mg. . . 4.46 4.06 6.25 12.75 Copper . . . . . . . . .. mg. . . 0.160 0.146 0.224 0.457 Manganese . . . . . . . . . mg. . . 0,023 0.021 0.032 0.066 VITAMINS: Ascorbicacid. . . . . . . | mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . mg. . . 0.063 0.057 0.088 0.180 Riboflavin . . . . . . . . | mg 0.248 0.226 0.347 0.709 Niacin. . . . . . .. .. mg 3.649 3.321 5.109 10.429 Pantothenic acid. . . . . . . mg... 1.286 1.170 1.800 3.675 ViaminBg . . «vy 4 . mg... 0.36 0.32 0.50 1.02 Folacim: . . , « wow + « 5 + Weg 4 9 9 13 27 Vitamin By * LL LLL. meg 0.37 0.34 0.52 1.06 Vitamin A . . . . . . LL RE g 9 : 2 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 2.42 2.20 3.39 6.92 80: = i 2 ono oe 8 6:0. wis ow 2 80. 5 v5 w 5 3 woe 8 10:0... LL... g 120. ov com ne 8 0.02 0.01 0.02 0.05 40... 8 0.05 0.04 0.06 0.13 160... ...... 8 1.28 1.16 1.79 3.65 18:0... ...... & 0.72 0.66 1.01 2.07 Monounsaturated, total . g 1.64 1.49 2.29 4.68 LL 2 0.24 0.22 0.33 0.68 Br... 8 1.35 1.23 1.89 3.87 200... LLL & 0.03 0.03 0.04 0.08 261. 8 0.02 0.02 0.02 0.05 Polyunsaturated, total 8 2.16 1.97 3.03 6.18 182. wv awn 8 1.75 1.59 2.45 5.00 bi AI IE & 0.07 0.06 0.09 0.19 18:4... £ WA. ww smn 8 0.26 0.23 0.36 0.73 208: 2 0 ot 5k oe nw g Wh rr mramas 8 0.04 0.03 0.05 0.11 BeBe camormny £ 5 0.06 0.05 0.08 0.16 Cholesterol. . . . . . . . Mg vy 85 78 119 244 Phytosterols . . . . . . . . mg. . . - AMINO ACIDS: TVOPAR. 4 + 4 4 0 4 ¢ 0.325 0.296 0.455 0.929 TAeanIS uv ww 2 3 0 £ 1.271 1.157 1.779 3.633 SE 1.485 1.351 2.079 4.244 Leucine ww ow RA BE WEE & 2.276 2.071 3.186 6.505 Lysine eee £ 2.693 2.451 3.770 7.697 Methionine . . . . . . .. 7 4 0.828 0.753 1.159 2.366 Cystine Cee £ 0.297 0.270 0.416 0.849 Phenylalanine Tn oH Es £ 1.134 1.032 1.588 3.241 Danie w cw 0 unms 2 1.129 1.027 1.581 3.227 Tg mm te £ 1.518 1.381 2.125 4.338 ini 2 1.993 1.814 2.790 5.696 IRI: woe 0 x m2 pins £ 0.892 0.812 1.249 2.549 Asoing sie aem im & 1.769 1.610 2.477 5.056 Agar oil SIE 8 2.775 2.525 3.885 7.931 ol mic acl © www oy gow g 4.663 4.243 6.528 13.327 AG «ww awn sn : 1.417 1.289 1.984 4.050 Serine... Lo" : 1.188 1.081 1.663 3.395 I 1.271 1.1527 1.779 3.633 ! Without neck. 2 Edible portion from 1/2 turkey = 704 g; with refuse = 1,111 g. * Imputed values. AH-8-5 (1978) NDB No. 05188 TURKEY, ALL CLASSES, BACK, MEAT AND SKIN, raw Page 215 Amount in 100 grams, edible portion Nutrients and units Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 40% Mean 1 1b r-t-c 1/2 back turkey = 47 g = 361 g' A B E F G PROXIMATE: WALEr » oe eee ae goo 67.78 31.86 244.70 184.51 eal. . 196 92 706 532 Food energy + + + + «= « - ko. 818 385 2,955 2,228 Protein (NX 6.25). . . . . g . 12.11 8.51 65.38 49.30 Total lipid (fat) . . . . . . . g ... 13.11 6.16 47.34 35.70 Carbohydrate, total. . . . . TEE 0.00 0.00 0.00 0.00 Fiber... ...... 8... 0.00 0.00 0.00 0.00 Ash g 0.79 0.37 2.84 2.14 MINERALS: Calcium . . . . . . . . .. mg. . 17 8 63 48 WOR + i + ¢ mw 5 55 § & mg. . . 1.63 0.77 5.90 4.45 Magnesium , . . . . . mg. . . 18 9 66 50 Phosphorus. . . . . . . . mg. . . 157 74 567 428 Potassium « « ww + ww ow mg. . . 236 111 853 643 Sodium . . . . . . . . .. mg. . . 66 i oe 237 2h 179 2 Zinc . o.oo... mg. . . 2.67 * * . Copper . . . .oooe ee mg... 0.127 0.060 0.458 0.346 Manganese . . . . . . . . . mg. . . 0.020 0.009 0.072 0.054 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 THM + sv + 8 0 6 ¢ mg. 0.065 0.031 0.235 0.177 Riboflavin . . . . . . . .. mg... 0.183 0.086 0.661 0.498 Niacin... . o.oo... mg... 2.682 1.261 9.682 7.300 Pantothenic acid. . . . . . . mg. . . 0.917 0.431 3.310 2.496 VitaminBg . . . . . . . . mg... 0.29 0.13 1.03 0.78 Folacin » . . + w+ 5 #3 =» meg. . 9 4 32 24 VitaminByp . . . . . . . mcg. 0.36 0.17 1.30 0.98 ) RE. . . 3 1 10 8 Vitamin A... . . . . . ww... 10 5 35 26 LIPIDS: Fatty acids: Saturated, total. . . . . . g& - 3.66 1.72 13.22 9.97 40, 4 4 5 x ow wor g + + ow B10: « wos wf oo ow ow % 80... .. .... g 10:0... .. .... € «1» 1200... 8 0.01 0.00 0.03 0.02 MB: ven mene £ xx 0.10 0.05 0.35 0.26 16:0... LL g& 2.43 1.14 8.78 6.62 180... ..... g +n 0.82 0.38 2.95 2,22 Monounsaturated, total. . . g . . . 4.94 2.32 17.84 13.45 Ie win vain mm £ «a 0.84 0.39 3.02 2.28 13 Cee eee £ :ab 3.99 1.88 14.42 10.87 Te gE... 0.01 0.01 0.05 0.04 Ma mes inn ay & 0.01 0.00 0.03 0.02 Poly Sataeed total . ... ZB + ou 3.23 1.52 11.67 8.80 2. zg... 2.83 1.33 10.22 7.70 a “wwe mee 2 3m 0.18 0.09 0.65 0.49 My ps wo EWE 8 wn 24 EEE AE £ » wn 0.14 0.07 0.51 0.39 iB wr wow ow ow ow owe ® + mo Po £8... 0.02 0.01 0.06 0.05 60 0 rom moe om g£ i . 0.07 Cholesterol. . . . . . . . mg. . . 45% 3d oi 965 by 203 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Trypophan . . . oo. . £... 0.195 0.092 0.704 0.531 hreonine ee fue 0.777 0.365 2.805 2.115 fsoleucine go 0.876 0.412 3.162 2.384 EEUSE «eels oes us gE -- 1.374 0.646 4.960 3.740 ysl ovr wd bE ME 1.592 0.748 J 747 1.333 HOARE zw seme Co 0.495 0.233 : ; Ger rs woes g 0.209 0.098 0.754 0.569 on wa fo 0.699 0.329 2.523 1.903 POE «own pwn ili 0.660 0.310 2.383 1.797 RRR po oh anh Hy PUIG, 82% as E58 1.288 . , ; Motives, 1 eo ole x 4 0 2 0.525 0.247 1.895 1.429 A gina. > 1.185 0.557 4.278 3.226 a une 1.734 0.815 6.260 4.720 OUBITHRILs « o wie m we s 2.827 1.329 10.205 7.695 iE : 1.263 0.594 4.559 3.438 Ce . : 2.518 Beis wk xum id Wan £ 5.9% 53% 3.33 2.159 ! With refuse = 604 g; 44% meat and 16% skin. AH-8-5 (1978) NDB No. 05189 TURKEY, ALL CLASSES, BACK, MEAT AND SKIN, cooked, roasted Page 216 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 41% Moan Standard Nib of 1 1b r-t-c 1/2 back turkey = 34 g = 262 g! A B C D E F G PROXIMATE: Water . . . . Owns 57.94 19.70 151.81 155.06 keal 243 83 637 651 Foouenergy « « « « =» « » YI 1,018 346 2,666 2,723 Protein (NX 6.25). . . . . Z... 26.59 9.04 69.65 71.14 Total lipid (fat) . . . . . . . Zi... 14.38 4.89 37.68 38.49 Carbohydrate, total . . . . . = 0.00 0.00 0.00 0.00 Fiber... . ....... g... 0.00 0.00 0.00 0.00 Ash ooo 2... 0.93 0.32 2.45 2.50 MINERALS: Calcium... . LL... mg. . . 33 11 87 89 fron . o.oo... mg. . . 2.19 0.75 5.74 5.87 Magnesium | mg. . . 22 8 58 59 Phosphorus. . . . . . . . mg. . . 189 64 494 505 Potassium . . . . . . . | mg. . . 260 89 682 697 Sodium . . . . . . . ... mg. 73 25 191 195 Zine o.oo. mg. . . 3.92 1.33 10.28 10.50 Copper . . . . . . . ... mg. . . 0.142 0.048 0.372 0.380 Manganese . . . . . . . . . mg. . . 0.023 0.008 0.060 0.062 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. . . 0.054 0.018 0.141 0.145 Riboflavin . . . . . . . . . mg 0.224 0.076 0.587 0.599 Nien & «5% 5 4 wu» mg 3.446 1.172 9.029 9.221 Pantothenic acid. . . . . . . mg. . . 1.073 0.365 2.811 2.871 VitaminBg . . . . . . .. mg. . . 0.30 0.10 0.78 0.79 Folacin . . . . . . . . .. meg . . 8 3 21 22 Vitamin Byp . LL... . . meg 0.34 0.12 0.90 0.92 Vitamin A . . . . . LL. or 9 2 : y LIPIDS: Fatty acids: Saturated, total . . . . . . 2 vo 4.18 1.42 10.94 11.17 40... 2 «a 6:0: v5 ih ions 8 80. wo cv 4 25 wo g VW:0. « «so ws 5 wu £ TRO. ow ov wn vv g 0.01 0.00 0.03 0.03 14:0... g 0.10 0.04 0.27 0.28 16:0... LLL 8 2.64 0.90 6.92 7.07 180... ...... 8 1.00 0.34 2.63 2.68 Monounsaturated, total . g 5.00 1.70 13.09 13.37 VY. we yup np os 8 0.83 0.28 2.17 2.22 Br... 8 4.05 1.38 10.61 10.84 00... 2 0.02 0.01 0.06 0.06 21. g 0.01 0.00 0.03 0.03 Polyunsaturated, total £ 3.70 1.26 9.68 9.89 182, vw sawn. 8 3.18 1.08 8.33 8.51 ri AE 8 0.19 0.06 0.48 0.50 184... £ 204. . nbn s ow g Pigev wu emnrs £ 0.23 0.08 0.59 0.60 i £ 0.03 0.01 0.08 0.08 DCs om bev es £ 0.04 0.01 0.12 0.12 Cholesterol « « 3 uw + » mg. . . 91 31 238 243 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: PIR ce 0p wn x go 0.288 0.098 0.755 0.771 or eafine Bhim ems gure 1.145 0.389 3.000 3.064 Woe sr Rte RA eR 2 1.297 0.441 3.398 3.471 Leucine , . «wv um x 1s 8 2.028 0.690 5.313 5.427 Lysine LEA use 8 2.356 0.801 6.173 6.305 Coyonine FEL ees 2 0.731 0.249 1.915 1.956 ne Ce 2 0.304 0.103 0.796 0.814 Fasnylaianive Co £ 1.029 0.350 2.696 2.754 impli : 0.978 0.333 2.562 2.617 Re, (imran ME 1.365 0.464 3.576 3.653 oo mR yo 1.887 0.642 4.944 5.050 eg. « «nw 18 4 8 3: 0.778 0.265 2.038 2.082 prime Ail : 1.729 0.588 4.530 4.627 Ya crams : 2.549 0.867 6.678 6.821 Gals emo 7m 2 : 4.171 1.418 10.928 11.162 pipes 22m sam : 1.794 0.610 4.700 4.801 SYCHRE mx 2 Li % 8 ¥ 83 : 1.329 0.452 3.482 3.556 We eT ee ange 1.166 0.396 3.055 3.120 ! With refuse = 442 g; 46% meat and 13% skin. AH-8-5 (1978) NDB No. 05190 TURKEY, ALL CLASSES, BREAST, MEAT AND SKIN, raw Page 217 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 10% wa Brardary go 11b r-t-c 1/2 breast turkey = 146 g = 1,132 g! A B Cc D E F G PROXIMATE: Water... LL... q- 70.05 102.28 793.01 285.96 Fad ana 3 + * & wen kcal 157 229 1,775 640 ood energy ko... 656 958 7,427 2,678 Protein (NX 6.25) . . . . . Zz... 21.89 31.96 247.77 89.35 Total lipid (fat) . . . . . . . 2 isa 7.02 10.26 79.51 28.67 Carbohydrate, total . . . . . g x sw 0.00 0.00 0.00 0.00 Fiber. . . . . ...... g 0.00 0.00 0.00 0.00 Ash oo zg... 0.91 1.32 10.26 3.70 MINERALS: Calcium. . . . . Lo... mg 13 19 146 53 ron . o.oo mg 1.20 1.76 13.63 4.91 Magnesium, . . . . . . mg 24 35 273 99 Phosphorus . . . . . . . . mg 186 271 2,104 759 Potassium . . . . . . . . . mg 275 401 3,112 1,122 Sodium . . . vv x0. os om mg 59 86 669 241 Zine mg 1.57 2.28 17.72 6.39 Copper . . o.oo... mg 0.074 0.108 0.838 0.302 Manganese . . . . . . . . . mg 0.018 0.026 0.204 0.073 VITAMINS: Ascorbicacid . . . . . . . . mg 0.0 0.0 0.0 0.0 Thiam. + + wi 63 wi 5 3 mg... 0.058 0.085 0.657 0.237 Riboflavin . . . . . . . .. mg... 0.115 0.168 1.302 0.469 NEGR 5 vm es wu aw mg... 5.200 7.592 58.864 21.226 Pantothenic acid. . . . . . . mg. . . 0.621 0.907 7.030 2.535 VitaminBg . . . . . . Ye mg. so. 0.48 0.70 5.46 1.97 Folacin . . . . . . . . .. mcg 7 11 81 29 VitaminByp . . . . . . . . mcg 0.42 0.61 4.74 1.71 Vitamin A . . . . . +. Re. 2 3 29 23 LIPIDS: Fatty acids: Saturated, total. . . . . . 8 1.91 2.79 21.61 1.79 BO. «vs 5 4 8 sow 8 6:0: « ws 5 vw 8 5 £ BO wore veo vow ow 8g 10:0. ov 4 5 0 ov 4 ow g «a 120. ........ g& 0.01 0.01 0.07 0.02 HO. wi vv 2am zg... 0.05 0.07 0.58 0.21 160, wuz ems ne £ isn 1.27 1.85 14.32 5.16 180... ...... g ... 0.41 0.60 4.66 1.68 Monounsaturated, total. & 2.66 3.88 30.11 10.86 1% cee : ca 0.45 0.66 5.09 1.84 de ce 2.15 3.13 24.29 8.76 200s vin row nom g ... 0.01 0.01 0.07 0.02 Rel w von via bowie 2: vn 0.01 0.01 0.07 0.02 Polyunsspurated; total 2 mow B o@ wn 1.66 2.42 18.77 6.77 190: m9: wats = 8 1.41 2.06 15.98 5.76 hi cee a ‘ + wo 0.09 0.14 1.05 0.38 Fo toma emon : ide 0.09 0.13 0.97 0.35 Sfimszmpem: gE... 0.01 0.02 0.14 0.05 Bemus ug nm. £8 0.01 0.02 0.16 0.06 Cholesterol . . . . . . . . mg. . . 65 95 733 264 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryatannan 5 aE a YE £ sw 0.242 0.353 2.739 0.988 [one s wy 2 de ci 0.957 1.397 10.833 3.906 hei ow 2 woo 1.099 1.605 12.441 4.486 NBD. 5.4 3 3 7 3 uo : Coe 1.704 2.488 19.289 6.956 MISA iim ne . 1.996 2.914 22.595 8.148 HORE. wm pom Co 0.616 0.899 6.973 2.515 a awk ow EE : Ce 0.240 0.350 2.717 0.980 alain’ & mg 2 E92 0.857 1.251 9.701 3.498 Tyrosine wszev sw £ 0.832 1.215 9.418 3.396 tHE 1.141 1.666 12.916 4.658 NG, ov www pwns 5 1.541 2.250 17.444 6.290 ie wz mms c 0.660 0.964 7.471 2.694 By mosis ‘ 1.392 2.032 15.757 5.682 1mm ‘ 2.111 3.082 23.897 8.617 home 3.497 5.106 39.586 14.275 5 A : 1.299 1.897 14.705 5.303 URS yw mm 2 1.011 1.476 11.445 4.127 0.966 1.410 10.935 3.943 ! With refuse = 1,260 g; 76% meat and 14% skin. AH-8-5 (1978) NDB No. 05191 TURKEY, ALL CLASSES, BREAST, MEAT AND SKIN, cooked, roasted Page 218 Nutrients and units Amount in 100 grams, edible portion Standard Number of Amount in edible portion of common measures of food Approximate measure and weight Amount in edible portion of 1 pound of food as purchased Refuse: Bone 8% Mean error samples 1 1b r-t-c 1/2 breast turkey = 112 g = 864 g! A B Cc D € F G PROXIMATE: Water, . : 5 5 55% #5 & RB We 63.22 70.80 546.20 263.81 kcal . . 189 212 1,637 791 Food energy - - - - + - - - Ko. 793 888 6,850 3,308 Protein (NX 6.25). . . . . g . .. 28.71 32.16 248.08 119.82 Total lipid (fat) . . . . . . . FE 7.41 8.30 64.06 30.94 Carbohydrate, total . . . . . g£ . . 0.00 0.00 0.00 0.00 Foor, w «26 5 ¢ 3 uw «5 J 0.00 0.00 0.00 0.00 Bh wv is mss wun g «+3 1.03 1.15 8.89 4.29 MINERALS: Calcium . . . . . . . . .. mg... 21 24 182 88 Iron... ........ mg. . . 1.40 1.56 12.05 5.82 Magnesium mg. . . 27 30 231 11) Phosphorus. . . . . . . . mg. . . 210 235 1,813 876 Potassium . . . . . . . . . mg. . . 288 323 2,491 1,203 Sodium . + & wv suo sss mg. . . 63 70 541 261 ZINE vo vw ww ov wmv a mg. . 2.03 2.27 17.54 8.47 Copper . . . . . . . . .. mg. . . 0.047 0.053 0.406 0.196 Manganese . . . . . . . . . mg. . . 0.020 0.022 0.173 0.083 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. « + « « 5 2 w ¢ » mg. 0.057 0.064 0.492 0.238 Riboflavin . . . . . . . . . mg. . . 0,131 0.147 1.132 0.547 Niacin. . . . . . . . .. mg. . . 6.365 7.129 54.994 26.561 Pantothenic acid. . . . . . . mg. . 0.634 0.710 5.478 2.646 VitaminBg . . . . . . . . mg. . 0.48 0.54 4.16 2.01 FOlRgin « = + 6.5 2 5 = # & meg. 6 1 50 24 VitaminByp . . . . . . .. meg. . 0.36 0.40 3.07 1.48 Vitamin A . . . . . . . . fe. 2 2 2 2 LIPIDS: Fatty acids: Saturated, total. . . . . . g 2.10 2.35 18.13 8.75 4:0. . 2 ww v5 wv 8 6:0. . . . £ 80. . . ...... 8 100, 2 2 + 5s 2 5 gE wis WO, sv wsawmas gm 4s 0.01 0.01 0.11 0.05 14:0... gw oa 0.05 0.06 0.44 0.21 16:0... . . .... & «i 1.28 1.43 11,02 5.32 18:0... LL. g& . 0.50 0.56 4.34 2.09 Monounsaturated, total g . .. 2.45 2.15 21.19 10.23 16:0) 0 5 5 wv 2 & & 3 € 5. 0.40 0.45 3.47 1.68 Vy oc om 22 5 2% & wis 1.98 2.22 17.13 8.28 20:1. «nos somes & vs 0.01 0.01 0.11 0.05 BA. www nwa n ERE 0.01 0.01 0.10 0.05 Polyunsaturated, total g 1.80 2.02 15.59 7.53 18:2. 0 LLL g 1.45 1.62 12.50 6.04 Bi i 6 iv 0 i ws £ wn 0.08 0.09 0.72 0.35 184. 5 wm v3 5 2 3% 2 5 i 204. . i500 ue woes 0.16 0.18 1.39 0.67 W085. . ian ow ew 2g wa 25... LL. g « «> 0.03 0.03 0.22 0.10 2:6... .... g . 0.03 0.03 0.25 0.12 Cholesterol. . . . . . . . mg... 74 83 643 311 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g£ . . 0.318 0.356 2.748 1.327 Threonine Ce g£ . . 1.257 1.408 10.860 5.245 Isoleucine . . . . . . . . . g . 1.447 1.621 12.502 6.038 Leucine . . . . . . .... g . .. 2.240 2.509 19.354 9.348 Lysine . . . . . . .... 8 wv 2.626 2.941 22.689 10.958 Methionine . . . . . . . . g . .. 0.811 0.908 7.007 3.384 Cysting & sx « wow zs 5 w = & «cx 0.313 0.351 2.704 1.306 Phenylalanine . . . . . . . 8... 1.126 1.261 9.729 4.699 Tyrosine. . . . . . . . . FE 1.096 1.228 9.469 4.574 Valine SEE mu iE m3 gw 1.500 1.680 12.960 6.260 Arginine vi EWR @ EEE ES g& 2.020 2.262 17.453 8.429 Histidine EEE EEE EE 8... 0.868 0.972 7.500 3.622 Alanine . . LLL g wow 1.822 2.041 15.742 7.603 Asparticacid . . . . . . . . ows 2.771 3.104 23.941 11.563 Gluamicacid. . . . . . . . g . .. 4.597 5.149 39.718 19.183 Glycine vw mn mn ww www g 1.677 1.878 14.489 6.998 Proline SEER BE fom h & =a» 1.313 1.471 11.344 5.479 Serine voc sworn ER 8 wiv 1.268 1.420 10.956 5.291 ! With refuse = 943 g; 81% meat and 11% skin. AH-8-5 (1978) NDB No. 05192 TURKEY, ALL CLASSES, LEG, MEAT AND SKIN, raw Page 219 Amount in 100 grams, edible portion Nutrients and units Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 17% Mean Suvi Namba st 1 1b r-t-c 1 Teg turkey = 105 @ = 816 g* A B c D E F G PROXIMATE: Water. « ov + 5 % + +» w = g 72.69 16.32 593.11 273.66 P } kcal 144 151 1,176 542 OOH energy. ® = = 0 = © Ko. 603 633 4,919 2,269 Protein (NX 6.25). . . . . g . 19.54 20.51 159.41 73.55 Total lipid (fat) . . . . . . . gv. 6.72 7.06 54.87 25.32 Carbohydrate, total. . . . . g wow 0.00 0.00 0.00 0.00 Fiber, ¢ « vw vs wiv 3 w + gown 0.00 0.00 0.00 0.00 AP smn sown mh g 0.89 0.94 7.30 3.37 MINERALS: Calcium. . . . . . .. .. mg. . . 17 18 138 64 Iron . . . . . . ..... mg. . . 1.72 1.81 14.04 6.48 Magnesium... . . . . . mg... 21 22 171 79 Phosphorus . . . . . . . . mg. . . 177 186 1,445 667 Potassium . . . . . . . . . mg. . . 273 287 2,229 1,029 Sodium . . ow ow a so sw mg 74 78 603 278 Zinc . Lo... mg... 3.09 3.25 25.23 11.64 Copper . . . . . . . . .. mg... 0.142 0.149 1.159 0.535 Manganese . . . . . . . . . mg. . . 0.022 0.023 0.180 0.083 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. . 0.077 0.081 0.628 0.290 Riboflavin . . . . . . . .. mg. . . 0.211 0.222 1,722 0.794 Niacin. . . . . . .... mg. 2.947 3.094 24.048 11.095 Pantothenic acid. . . . . . . mg. . . 1.090 1.145 8.894 4.104 VitaminBg . . . . . . . . mg... 0.34 0.36 2.79 1.29 Folacin . . . . . . . . .. meg . . 10 11 83 38 VitaminByg . . . . . . . meg . 0.39 0.41 3.18 1.47 _— RE; , 1 1 7 3 Vitamin A «+... «oo. w. 3 3 23 11 LIPIDS: Fatty acids: Saturated, total . . . . . . gE oan 2.06 2.16 16.79 7.74 40, . ooh e se g 60: 2.5 + s mE EE g B10: wow cv vv ows Z VO:00, vv « « = « ws g 120... LL... 8 0.01 0.01 0.07 0.03 14:0... LL... g 0.05 0.05 0.38 0.17 160. . ....... 8 1.22 1.28 9.95 4.59 180. . ....... 8 0.54 0.587 4.40 2.03 Monounsaturated, total. . . g 2.06 2.16 16.79 7.74 WT ow v8 0 25 % + g 0.33 0.35 2.71 1.25 81. ........ g 1.68 1.76 13.68 6.31 2001. LL... g . . 0.02 0.02 0.13 0.06 2200 vv nana ~ fo 0.01 0.01 0.07 0.03 Polyunsaturated, total . . © g . . . 1.83 1.92 14.90 6.87 1820 2 ss Woz ww y 8 1.54 1.61 12.53 5.78 1833, 25 6 dh 5» who g 0.08 0.08 0.64 0.29 18:4. o + wd + wow» 8 204... LL... 8 0.15 0.16 1.23 0.57 2005... 0... £ 285. «+ i wr 3m un 8 0.02 02 0.17 0.08 226 «x wo 5s wa E EEE 0.03 0.03 0.26 0,12 Cholesterol. . . . . . . . mg. . . 71 74 579 267 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan 8 0.219 0.230 1.787 0.825 Threonine . . . gov 0.861 0.904 7.026 3.242 Isoleucine . . . £8 0.998 1.048 8.144 3.757 Leucine . . . . ...... g& 1.537 1.614 12.542 5.187 Lysing . 2 vo vos wow on 8 1.809 1.899 14.761 6.811 Methionine . . . . . . . . 8 0.557 0.585 4.545 2.097 Cystine . . . . . . .... 8 0.209 0.219 1.705 0.787 Phenylalanine . . . . . . . g 0.769 0.807 6.275 2.895 TYroslhe 5 sis twit 5 wo z 0.757 0.795 6.177 2.850 Vlg “. 5» 5 5 © wow 5 woe g 1.028 1.079 8.388 3.870 AIZINIRE, . wo » won v we 8g 1.370 1.439 11.179 5.158 Histidine. . . . . . . . . . 8g 0.598 0.628 4.880 2.251 Alanine . . . . . . . . .. g 1.228 1.289 10.020 4.623 Asparticacid . . . . . . . . 8 1.890 1.985 15.422 7.116 Glutamicacid. . . . . . . . g 3.152 3.310 25.720 11.867 GIyGINe . « «+ 3 © 5 3 wm + 8 1.070 1.124 8.731 4.029 Probing . . « . vv vas 8 0.861 0.904 7.026 3.242 SAE 4 gro won sw 8 0.866 0.909 7.067 3.260 ! With refuse = 986 g; 77% meat and 6% skin. AH-8-5 (1978) NDB No. 05193 TURKEY, ALL CLASSES, LEG, MEAT AND SKIN, cooked, roasted Page 220 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 19% Mean 1 1b r-t-c 1 leg turkey = 71 g = 546 g! A B E F G PROXIMATE: Water . . . PE 61.19 43.45 334.11 224.82 F kcal. . 208 147 1,133 763 ood energy = + + v0 + wo kL 868 617 4,742 3,191 Protein (NX 6.25). . . . . 8... 27.87 19.78 152.15 102.38 Total lipid (fat) . . . . . . . g vows 9.82 6.97 53.62 36.08 Carbohydrate, total . . . . . 8... 0.00 0.00 0.00 0.00 Fiber . . . . . . . . ... g& . . 0.00 0.00 0.00 0.00 Ash oo g . 0.99 0.70 5.40 3.63 MINERALS: Calcium wi 5 5 wow 5 ows mg 32 23 176 118 Iron... .... mg 2.30 1.63 12,56 8.45 Magnesium . . mg 23 17 128 86 Phosphorus. . . . . . . . mg 199 141 1,087 731 Potassium . . . . . . . . . mg 280 199 1,530 1,030 Sodium . . Lo... Lo... mg 77 55 420 283 Zine... mg 4.27 3.03 23.34 15.70 COPPEY & 5 i vs wi « » x 4 mg 0.154 0.109 0.841 0.566 Manganese . . . . . . . . . mg 0.023 0.016 0.126 0.085 VITAMINS: Ascorbicacid . . . . . . . . mg 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg 0.060 0.043 0.328 0.220 Riboflavin . . . . . .. . . mg 0.241 0.171 1.316 0.885 Niacin... . Lo... mg 3.561 2.528 19.443 13.083 Pantothenic acid. . . . . . . mg. 1.205 0.856 6.579 4.427 VitaminBg . . . . . . . . mg. 0.33 0.24 1.82 1.23 Folacin . . . . . . . .. CL. meg 9 6 49 33 VitaminByp . LLL... meg 0.36 0.26 1.97 1.32 Vitamin A « « . « . . 0 S 2 g LIPIDS: Fatty acids: Saturated, total . . . . . . & 3.06 2417 16.69 11.23 BO: wove 8 ai 60; ws v5 9 2 3 3 w £ 8:0. .v vv www ows £ 10:0. . . . .. ... g + ww 1220... g 0.01 0.01 0.08 0.05 14:0... g& 0.07 0.05 0.36 0.24 16:0... LLL 8 1:77 1.26 9.68 6.51 180... ...... £8... 0.82 0.58 4.49 3.02 Mancursaiurated, tow g8 2.87 2.04 15.66 10.54 IEEE 8 0.46 0.32 2.49 1.68 Io ema mens &8 2.34 1.66 12.78 8.60 lett be vu we £ om 0.03 0.02 0.14 0.09 Dibun eri gsm £ 0.02 0.01 0.08 0.06 Polvunsrised; totdl , ww. 8B aw 2.72 1.93 14.82 9.97 lms mary g 2.217 1.61 12.38 8.33 ia Ce LEE 0.11 0.08 0.60 0.40 dL Z + wo Xa om nem won «= 0.24 0.17 1.33 0.89 os $Y E Eh we 8 «x 0.03 0.02 0.19 0.12 Cd “sere: EE 0.05 0.04 0.28 0.19 holesterol . . . . . . .. mg. . . 85 61 466 314 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Ips nsensea: € sme 0.311 0.221 1.698 1.143 apie em sam ds Bg =. 1.225 0.870 6.689 4.501 pie wr 2 7 2s £ = 1.417 1.006 7.737 5.206 Tuapeyms ime 2.187 1.553 11.941 8.035 Wom iT ai 2.571 1.825 14.038 9.446 iia i foams 0.793 0.563 4.330 2.913 rie om Erme . 0.300 0.213 1.638 1.102 BE tHE LEE . 1.096 0.778 5.984 4.027 osine vv. ww naw Co 1.074 0.763 5.864 3.946 el Ce # 1.463 1.039 7.988 5.375 in oil : 1.956 1.389 10.680 7.186 Alama c 0.850 0.604 4.641 3.123 Eo wwe ket 1.756 1.247 9.588 6.452 i nbs Ai : 2.695 1.913 14.715 9.901 RISC: tres Be 4.486 3.185 24.494 16.482 Gryding « os : 1.559 1.107 8.512 5.728 Sow : £. i: 2 ! With refuse = 670 g; 75% meat and 6% skin. AH-8-5 (1978) NDB No. 05194 TURKEY, ALL CLASSES, WING, MEAT AND SKIN, raw Page 221 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 33% Mean 1 1b r-t-c 1 wing turkey = 33 g = 256 g! A B E F G PROXIMATE: Water. . . . . . . . . .. g 66.49 21.94 170.21 202.06 kcal . . 197 65 505 600 Food energy - - - - - + - - kJ... 826 273 2,115 2,510 Protein (NX 6.25). . . . . ER 20.22 6.67 51.75 61.44 Total lipid (fat) . . . . . . . & & wa 12.32 4.07 31.54 37.44 Carbohydrate, total . . . . . gow 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g£ . .. 0.00 0.00 0.00 0.00 Ash... .. g£ . . 0.81 0.27 2.07 2.45 MINERALS: Calgium ; = 5 ¢ «5. % 5 » 4 mg. . . 14 5 36 42 WOR 5 + 4 wi vs ww 5 % 4 mg. . . 1.26 0.42 3.23 3.83 Magnesium | mg. . . 21 7 54 64 Phosphorus. . . . . . . . mg. . . 165 55 423 503 PORSSIUM = ow oo + vw x» mg. . . 240 79 615 730 Sodium . . . . . . . . .. mg. . . 55 18 141 168 Zinc . o.oo... mg. . . 1.54 0.51 3.94 4.68 Copper . . . . o.oo... mg. . . 0.077 0.025 0.197 0.234 Manganese . . . . . . . . . mg. . . 0.017 0.006 0.044 0.052 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . « wv « sv + 5 = mg. . . 0.050 0.017 0.128 0.152 Riboflavin . . . . . . . . . mg. » 0.110 0.036 0.282 0.334 Niacin. . . . . . . . .. mg. . . 4.425 1.460 11.328 13.448 Pantothenic acid. . . . . . . mg. . . 0.554 0.183 1.418 1.684 VitaminBg . . . . . . . . mg... 0.41 0.13 1.04 1.24 Folagin + + 2 = = 2 + & a & mcg. 7 2 17 20 VitaminByp . . LL... meg. . 0.39 0.13 0.99 1.18 Vitamin A . . . . . . . . og te J : ’ 1 LIPIDS: Fatty acids: Saturated, total . . . . . . g2 «su 3.28 1.08 8.39 9.96 B40: 2 wi wos oa ow Z «sow 6:0. . « + is wiv aw £ 80... ...... 8 10:0. . . . .. ... g£ . . . U0. ssi hs 4a g 0.01 0.00 0.01 0.02 WD, ow okh owen £133 0.09 0.03 0.24 0.28 160... . LL... £ 2.27 0.75 5.81 6.90 180. LLL. £ 0.67 0.22 1.70 2.02 Moncunsstursied soul g 4.97 1.64 12.73 15.11 de g 0.85 0.28 2.18 2.59 BI... g ..- 4.01 1.32 10.26 12.17 200. LLL LE 0.01 0.00 0.01 0.02 BV. eee go. 0.01 0.00 0.01 0.02 Polyunsaturated, total Z «sn 2.86 0.94 7.33 8.70 82. ev vv go 2.52 0.83 6.44 7.65 oa meme 2 vo 0.18 0.06 0.45 0.54 204 thm Eek : A 0.09 0.03 0.23 0.27 a ramaes evs gs 0.01 0.00 0.03 0.03 Oi Tt] $ vn 0.01 0.00 0.03 0.03 i Bo x 70 3 179 213 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Typist sscime es $e 0.217 0.072 0.556 0.659 Horsey g oun 0.866 0.286 2.217 2.632 Leading Co 0.975 0.322 2.496 2.963 dine FRR 2 : Co 1.531 0.505 3.919 4.653 ae TT Ne set a CT 1.773 0.585 4.539 5.388 petmonine wom xx hk : i 0.551 0.182 1.411 1.674 Se alanine Co < Co 0.234 0.077 0.599 0.711 ey Co 5 Co 0.780 0.257 1.997 2.370 doin el EI eo AIR, cerca ina $n 1.438 0.475 3.681 4.370 NA + «eo g J.p2 2:87 3oa99 3:1 eS tm ree 1.32 0. v392 «027 Mpuiesily ms sn Sirs : 1.934 0.638 4.951 5.877 po ARI Bes 3.150 1.040 8.064 9.573 Blyaive itd : 1.425 0.470 3.648 4.331 Serine... 2 1.039 0.343 2.660 3.158 Prem na ye 0.885 0.292 2.266 2.690 ! With refuse = 380 g; 47% meat and 20% skin. AH-8-5 (1978) NDB No. 05195 TURKEY, ALL CLASSES, WING, MEAT AND SKIN, cooked, roasted Page 222 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 34% Mean 1 1b r-t-c 1 wing turkey = 24 g = 186 g! A B E F G PROXIMATE: Watt viv 4 6 5% 2 mm » § g . .. 59.49 14.28 110.65 178.11 kcal . . 229 55 426 686 Foodepergy < 2 = « » & 4 2 ki. 958 230 1,782 2,869 Protein (NX 6.25). . . . . Bows 27.38 6.57 50.93 81.98 Total lipid (fat) . . . . . . . g ... 12.43 2.98 23.12 37.22 Carbohydrate, total . . . . . g£ . . . 0.00 0.00 0.00 0.00 Fiber. : o 4 v3 5 5 » 5 « g£ . . 0.00 0.00 0.00 0.00 Ash g 0.97 0.23 1.79 2.89 MINERALS: Calcium. . . . . . . ... mg. . . 24 6 44 71 fron... LLL... mg... 1.46 0.35 2.72 4.38 Magnesium | mg. . . 25 6 46 74 Phosphorus. . . . . . . . mg. . 197 47 366 590 Potassium . . . . . . . . . mg. . . 266 64 494 796 Sodium . . . . . . . . .. mg... 61 15 114 184 Zing « vow sv owon sown mg... 2.10 0.50 3:91 6.29 Copper . . . . . . . . .. mg. . 0.056 0.013 0.104 0.168 Manganese . . . . . . . . . mg... 0.020 0.005 0.037 0.060 VITAMINS: Ascorbicacid . . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. = + sw 5 2 » 5 mg... 0.050 0.012 0.093 0.150 Riboflavin . . . . . . . .. mg... 0.134 0.032 0.249 0.401 Niacin. . . . . . . ... mg. . 5.732 1.376 10.662 17.162 Pantothenic acid. . . . . . . mg. . . 0.584 0.140 1.086 1.748 VitaminBg . . . . . . . . mg. . 0.42 0.10 0.78 1.26 Folacin . . . . + ov» = + mcg 6 1 10 17 Vitamin Bg . . . . . . . . meg. 0.34 0.08 0.63 1.01 VitaminA « «ooo. ng : 9 2 3 LIPIDS: Fatty acids: Saturated, total. . . . . . 8 sw « 3.39 0.81 6.31 10.15 40. . « 5 wv vs ow os gs ows 6:0. . ....... 8 80. ........ g 10:00 + 2 5 5 ¢ 5 5 + £2 5. 120. 4 swans g 0.01 0.00 0.02 0.03 0s vu woe po g . 0.09 0.02 0.17 0.27 160, van v vw LEI 2.23 0.54 4.15 6.68 I on ws £ 0.74 0.18 1.37 2.21 a g . . . 4.66 1.12 8.67 13.95 Howse ses us £ wus 0.79 0.19 1.46 2.36 Ian comaems 2 .us 3.76 0.90 6.99 11.26 Whew samp eme £ sue 0.01 0.00 0.02 0.03 ak! 2. 0.01 0.00 0.02 0.03 Polyunsaturated, total . . . g . . . 2.94 0.71 5.47 8.81 Bw names Bl 2.49 0.60 4.64 7.47 Hfamcemas a ous 0.16 0.04 0.30 0.49 Bfemsewssme ea 0.16 0.04 0.30 0.48 PE gone 0.02 0.01 0.04 0.07 Chom Sire lal 0.03 0.01 0.05 0.08 Co Eo 81 19 150 242 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g «ows : 0.295 0.071 0.549 0.883 Threonine frame : Co 1.175 0.282 2.186 3.518 oT : 1.327 0.318 2.468 3.973 Lame L110 2.4% 2:45) Soe ni Metonine «2 v2 2 3% + : 0.749 0.180 1.393 2.243 Peaiarine Co . 0.315 0.076 0.586 0.943 is sown B 1.058 0.254 1.968 3.168 ta 11 : 1 mE i tt i MH 1.946 0.467 3.620 5.826 Fre I 0.796 0.191 1.481 2.383 Asparticacid . . . . . . . . g8 ... 1.789 0.429 3.328 5.356 Glutamicacid. . . . . . . . Z sw os 2.622 0.629 4.877 7.850 CAE ey mn 2... 4.279 1.027 7.959 12.811 By Elena, . 1.894 0.455 3.523 5.671 Serine. uw is woe sows g + 1.394 9.334 Punt $108 ! With refuse = 282 g; 50% meat and 16% skin. AH-8-5 (1978) NDB No. 05196 TURKEY, FRYER-ROASTERS, FLESH, SKIN, GIBLETS, AND NECK, raw Page 223 . z : Amount in edible portion of Amount in edible portion of . . Amount in'100 grams, stibile portion common measures of food 1 pound of food as purchased Nutrients. and units Approximate measure and weight Refi B 25% efuse: bone Mean Stoner Nie 1 turkey = 2,410 ¢! A B C D E F G PROXIMATE: Water. . . . . . . . . . g . .. 72.90 1,756.79 247.99 keal . . 133 3,207 453 Food energy + + = - c+ kJ... 557 13,417 1,894 Protein (NX 6.25). . . . . g 22.15 533.77 75.35 Total lipid (fat) . . . . . . . g . . . 4.25 102.30 14.44 Carbohydrate, total . . . . . g . . 0.05 1.23 0.17 Fiber . . . . . . . . ... g . .. 0.00 0.00 0.00 Ash... g . . 0.92 22.20 3.13 MINERALS: CII... » « % ¢ 5 iu & 3 3 mg. . . 13 322 45 WOH 2 6 v5 © # % % & 3 @ mg. . . 1.75 42.10 5.94 Magnesium . . . . . . . . mg... 22 528 75 Phosphorus. . . . . . . . mg. . . 175 4,213 595 Potassium . . . . . . . . . mg. . . 246 5,936 838 Sodium . . . . . . . . . . mg. . . 61 1,467 207 Zinc . o.oo... mg. . . 2.09 50.44 7.12 Copper . . . o.oo. ooo... mg. . . 0.152 3.663 0.517 Manganese . . . . . . . . . mg. . . 0.030 0.723 0.102 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.2 4.2 0.6 THAMIn. + «ow vos ow ov sou mg. . . 0.043 1.036 0.146 Riboflavin . . . . . . . .. mg. . . 0.215 5.182 0.731 Niacin. . . . . . . . .. mg. . 4,085 98.449 13.897 Pantothenic acid. . . . . . . mg. . 1.030 24.823 3.504 VitaminBg . . . . . . . . mg. . . 0.42 10.17 1.44 Fold « & +s 3 5 ws 8 ® meg. . 26 629 89 VitaminByp . . . . . . . meg. 1.85 44.54 6.29 resi RE. . . 118 2,847 . 402 Vitamin Ae w. .. 395 9,531 1,345 LIPIDS: Fatty acids: Saturated, total . . . . . . £ vo 1.22 29.35 4.14 BO, ov ov wow ow ow ok EZ + ww 6:0 wo x wo o0 ows £ 80. . .. . . ... g 100, . « » a] v 3 @ & L 33 1220, = s5 92s we JE 0.00 0.10 0.01 1890: o + 5 5 5 5 & 3 2 «owe 0.03 0.77 0.11 160. ws v5 =» 5 = = qa ow 0.77 18.58 2.62 10. cc + aw ov iw 8 +o 0.29 7.04 0.99 Monounsaturated, total. . . g . . . 1.47 35.35 4.99 16:1... .. £ . . 0.25 5.90 0.83 VB woe » 6 5 & Bit & g wwe 1.19 28.61 4.04 20d x vw or mw w 8 vo. 0.01 0.12 0.02 DN vo 5 ow x mw g . . 0.00 0.10 0.01 Polyunsaturated, total . . . g . . . 1.07 25.79 3.64 18:2... g 0.91 21.88 3.09 BB vv own v & EE 0.05 1.28 0.18 184. LL. g . .. 20:8 ow vos ow wow Toes 0.08 1.86 0.26 20:8. « « woe sow ow os Bw on ow 25... g 0.01 0.19 0.03 226... o.oo... g . . . 0.01 0.27 0.04 Cholesterol. . . . . . . . mg... 92 2,215 313 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . £ . . 0.245 5.905 0.833 Threonine . . . . . . . . . g i: 0.970 23.377 3.300 Isoleucine . . . . . . . . . 8 1.112 26.799 3.783 Leucine . . . . . . . . . . 8g 1.726 41.597 5.872 Lysine . . . . .. .... 8 1.999 48.176 6.801 Methionine . . . . . . . . 8... 0.620 14.942 2.109 CUStING & « ww v2 wm » » w 8 «+. 0.246 5.929 0.837 Phenylalanine . . . . . . . g& 0.873 21.039 2.970 Tyrosine . . . . . . . . gE «au 0.836 20.148 2.844 Valine SE mw Eww ww g «x 1.156 27.860 3.933 ATGIIRE.: © 4 5 4 0 om 5% 8... 1.556 37.500 5.294 Histidine, . « uw + + v + + w g 0.660 15.906 2.245 ARAIIR 3 won ew 8 - 1.394 33.595 4.742 Asparticacid . . . . . . . . £8 2.132 51.381 7.253 Glutamic acid. . . . . . . . g - 3.528 85.025 12.002 Glycine . . . . . . . . .. g& 1.313 31.643 4.467 PrOWNE . i: « + « + & @ 3 & - 1.030 24.823 3.504 SUE = 5 os hows row Eg «mo 0.977 23.546 3.324 ! With refuse = 3,198 g. AH-8-5 (1978) NDB No. 05197 TURKEY, FRYER-ROASTERS, FLESH, SKIN, GIBLETS,! AND NECK, cooked, roasted Page 224 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Standard Number of Refuse: Bone 257% Mean error samples 1 1b r-t-c 1 turkey turkey = 251 g = 1,772 g? A B C D E F G PROXIMATE: Water . . . . . . . . . .. g. .. 65.95 165.53 1,168.58 224.35 kcal . 171 429 3,029 582 Food energy + «= = + + + - - o. 715 1,795 12.675 2,433 Protein (NX 6.25). . . . . EE 28.08 70.48 497.54 95.52 Total lipid (fat) . . . . . . . 8 wis 5.64 14.16 99.99 19.20 Carbohydrate, total . . . . . owe 0.04 0.11 0.78 0.15 Fiber . . . . . £ 0.00 0.00 0.00 0.00 Ash Zw 0.97 2.44 17.26 3.31 MINERALS: Calelum » » » ¢ 2 9 + 5 2 mg. . 23 58 409 78 Iron... ... mg. . . 2.22 5.58 39.39 7.56 Magnesium | mg. . . 24 60 424 81 Phosphorus. . . . . . . | mg... 196 491 3,465 665 Potassium . . . |. mg. . . 242 606 4,281 822 Sodium . . . . . . . . . . mg. . 65 163 1,180 221 i RE EE mg... 3.09 7.76 54.15 10.51 Copper . . . . . . . ... mg... 0.161 0.404 2.853 0.548 Manganese . . . . . . . . . mg. . . 0.031 0.078 0.549 0.105 VITAMINS: Ascorbicacid . . . . . . . . mg « 0.1 0.2 1.2 0.2 Thiamin. . . . . . mg. . . 0.042 0.105 0.744 0.143 Riboflavin . . . . . . . . . mg. . . 0.216 0.542 3.828 0.735 Nigein® 26 cam 55 a mg... 4.780 11.998 84.702 16.262 Pantothenic acid. . . . . . . mg. . . 0.999 2.507 17.702 3.399 Vitamin Bg. . . . . . . . mg. . . 0.40 1.01 7.14 1.37 Folacin . . . . . . . . .. meg. 21 53 377 72 VitaminByp . . . . . . meg. . 1.32 3.32 23.41 4.49 tami RE. . . 67 167 1,179 226 Vitamin A... . LLL w. 224 561 3.963 761 LIPIDS: Fatty acids: Saturated, total. . . . . . g . 1.64 4.12 29.06 5.58 80. i 5.5 5%. ws g . .. 60: + v 5 w 3 3 Ww 3 8g BO. « 4 ww 5 amy £ 10:0... . . . ... g «=» » 120... & 0.01 0.02 0.11 0.02 180. & 2 5 0 2 0 0» & +» wv 0.04 0.10 0.73 0.14 16:0... ...... g ... 1.02 2.55 18.00 3.46 180... LLL. g& 0.40 1.01 7.12 1.37 Monounsaturated, total. . . g . . . 1.89 4.73 33.40 6.41 Bln veo g 0.31 0.78 5.53 1.06 JA om ww iv me & 1.53 3.83 27.06 5.19 We biee men mn £ va 0.01 0.02 0.16 0.03 ARTE £ ... 0.01 0.02 0.11 0.02 Polyunsaturated, total . . . g . . . 1.44 3.61 25.50 4.90 Bu mszwnran ERE 1.21 3.03 21.39 4.11 A 2 seo 0.07 0.17 1.19 0.23 18:4... . Eg «sn 20:4... LL. 8 205. ... 0... 8B «sw 9.11 0.28 1.97 0.38 pa rE ERE ede £ 0.01 0.04 0.25 0.05 AR LEE LER g io 0.02 0.05 0.34 0.06 Cholesterol. . . . . . . . mg. . . 118 297 2.093 402 Phytosterols . . . . . . . . mg. . ’ AMINO ACIDS: TYRIEphan 2 5 5 wn 2 ro 0.309 0.776 5.475 1.051 Isoleucine « so 1.225 3.075 21.707 4.167 Snags soe ue 1.401 3.517 24.826 4.766 LUaRe ss puss Me tE : 2.176 5.462 38.559 7.403 win : 2.520 6.325 44.654 8.573 ol, «memos : 0.782 1.963 13.857 2.660 po SE tors fe Rumi 5 0.313 0.786 5.546 1.065 ToenyBRnAe w= 4 4 wd os 5 1.104 2.771 19.563 3.756 Ve t23rwiac 8 1.053 2.643 18.659 3.582 Arginine. + + < 1.459 3.662 25.853 4.964 Histidine. } ) Co % 1.977 4.962 35,032 6.726 Nanine « } : ) oo ) ’ ) 3 0.831 2.086 14.725 2.827 Aspartic acid . £ 1.776 4.458 31.471 6.042 Slutamicsod. . » « « oo 2 2.701 6.780 47.862 9.189 Glycine . . oo . ) Co ) 2 4.460 11.195 79.031 15,173 Proline . ) ) oo ) ) ’ 2 1.713 4.300 30.354 5.828 Serine oo Z 1.327 3.331 23.514 4.514 Coo 1.237 3.105 21.920 4.208 ' Simmered. ? With refuse = 2,364 g. AH-8-5 (1978) NDB No. 05198 TURKEY, FRYER-ROASTERS, FLESH AND SKIN,: raw Page 225 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Approximate measure and weight Amount in edible portion of 1 pound of food as purchased Refuse: Bone 25% Mean Standarg Nifier oy 1 1b r-t-c 1/2 turkey turkey = 310 g =1,093 g A B C E F G PROXIMATE: Waters wie o 5 ow 4 3 ® ¥ % 2 vow 72.74 0.279 28 225.49 795.04 247.46 kcal . . 134 415 1,463 455 Food energy «= + = + + + © * ko. 560 1,736 6,122 1,905 Protein (NX 6.25). . . . . g£ 22.37 0.166 28 69.35 244.50 76.10 Total lipid (fat) . . . . . . . g 443 4.25 0.219 28 13.18 46.46 14.46 Carbohydrate, total . . . . . gs 0.00 0.00 0.00 0.00 Fiber: « o +s 5% 3 » + & g von» 0.00 0.00 0.00 0.00 Ash ow woaov home ww en g «+ 0.90 0.021 8 2.80 9.88 3.08 MINERALS: Calcium . . . . . . .... mg. . . 13 0.279 6 39 139 43 bon . . ......c... mg... 1.42 0.065 6 4.40 15.51 4.83 Magnesium . . . . . . . . mg. . . 22 0.126 6 69 243 76 Phosphorus. . . . . . . . mg. . . 173 2.951 6 536 1,890 588 Potassium . . . . . . . . . mg. . . 243 2.837 6 753 2,656 827 Sodium : 5 wos 5 wos soe mg. . 58 0.821 6 179 631 196 Zinc . ..... 0... mg... 1.97 0.200 2 6.12 21.56 6.71 Copper . . . . . . . . .. mg... 0.139 0.006 2 0.431 1.519 0.473 Manganese . . . . . . . . . mg. . . 0.021 0.002 2 0.065 0.230 0.071 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg... 0.041 0.003 6 0.127 0.448 0.139 Riboflavin . . . . . . . .. mg... 0.151 0.005 6 0.468 1.650 0.514 Niacin... . .. .... mg... 4.039 0.125 6 12.52) 44.146 13.741 Pantothenic acid. . . . . . . mg. . . 0.865 2.682 9.454 2.943 VitaminBg . . . . . . . mg... 0.43 1.32 4.65 1.45 Folacin . . . . . . . . .. meg 9 28 97 30 VitaminByp . . . LL... mcg 0.42 1.30 4.59 1.43 — RE. 1 0.284 2 4 13 4 Vitamin A « . «oo ww. 4 0.949 2 12 44 14 LIPIDS: Fatty acids: Saturated, total . . . . . . & «ow 1.21 8.75 13.21 4.11 2-11 + [FR g i uw 60% ow 22 4 5 5 9s g BO: on 4 «wv + wi» g TO0a: cc + 5% wv 5» wow E «us 120. . . . . . ... 8 0.00 0.01 0.04 0.01 140... ...... g - .. 0.03 0.10 0.34 0.11 160. . . . . . ... 2 vi; 0.78 2.41 8.50 z2.65 BY... : wo 5 2.8 ¢ 2 ows 0.28 0.87 3.07 0.96 Monounsaturated, total. . . g . . . 1.52 4,72 16.66 5.18 16: sc oo 5 www g wow 0.26 0.79 2.19 0.87 18:1... g . . 1.23 3.82 13.48 4.19 2000... 2 wi 0.01 0.02 0.05 0.02 Wl. is mvs EEE 8 ws 0.00 0.01 0.04 0.01 Polyunsaturated, total . . . g . . . 1.06 3.30 11.63 3.62 1802 + 5 % 5 wm #5 g woes 0.92 2.84 10.00 3.11 | gw ows 0.06 0.17 0.61 0.19 18:4. & + vw vv wv 4 & = vo 204... . g . . 0.06 0.19 0.67 0.21 2005, . 0 ona ov 8 win WS. ss mds wks IEEE 0.01 0.02 0.09 0.03 WG. saw kw ow oan 8... 0.01 0.03 0.12 0.04 Cholesterol. . . . . . . . mg. . 81 1.446 6 252 888 276 Phytosterols . . « « + « « mg. . . AMINO ACIDS: Tryptophan . . . . . . . . 8 +3 0.247 0.766 2.700 0.840 Threonine . . . . . . . . . g + ono 0.977 3.029 10.679 3.324 Isoleucine . . . . . . . . . £ 1.122 3.478 12.263 3.817 LOVEE; ¢ 4% vo 5 5 g «no 1.739 5.391 19.007 5.916 Lysine . . . . ...... £& 2.036 6.312 22.253 6.926 Methionine . . . . . . . . £ «sw 0.629 1.950 6.875 2.140 Cystine . . . . . . . . .. 8 0.246 0.763 2.689 0.837 Phenylalanine . . . . . . . Eg + mw 0.875 2.713 9.564 2.977 Tyrosine . . . . . . . . zg --- 0.849 2.632 9.280 2.888 Valine PE g£ . . 1.165 3.612 12.733 3.963 Arginine. « w : « wv oo = 4 & Fw 1.576 4.886 17.226 5.362 Histidine. . . . . . . . .. gs ou 0.673 2.086 7.356 2.290 Alanine . . . . . . . . .. g 1.425 4.418 15.575 4.848 Asparticacid . . . . . . . . g 2.156 6.684 23.565 7.335 Glutamic acid. . . . . . . . g8 3.569 11.064 39.009 12.142 GlYCing « ww + 5 4 5 5 ws 8 - 1.339 4.151 14.635 4,555 Proline . . . . . . . . .. 8 om 4 1.039 3.221 11.356 3.5835 SEANE own sou x wow g wx 0.987 3.060 10.788 3.358 ! Without neck. 2 With refuse = 1,458 g. AH-8-5 (1978) NDB No. 05199 TURKEY, FRYER-ROASTERS, FLESH AND SKIN,! cooked, roasted Page 226 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 25% Mean S1andan Numer ot 11b r-t-c 1/2 turkey turkey = 229 g = 808 g° A B c D E F G PROXIMATE: Water. ows 5 0 0 EH va 65.76 0.262 6 150.58 531.30 223.70 [kcal 172 395 1,392 586 Food energy + + - + + ko... 721 1,651 5,825 2,453 Protein (NX 6.25). . . . . g 28.26 0.329 6 64.72 228.37 96.15 Total lipid (fat) . . . . . . . g . 5.12 0.302 6 13.11 46.24 19.47 Carbohydrate, total. . . . . g . .. 0.00 0.00 0.00 0.00 Fibor, «= + vv wy am #3 £54 0.00 0.00 0.00 0.00 AH wi vv nwo ewe ey £ vss 0.99 0.013 6 2.27 8.02 3.38 MINERALS: Calcium . . . . . mg. . . 22 1.163 6 51 180 76 MEO ui 5 % 5 5 nog om ov wn mg... 1.95 0.175 6 4.46 15.72 6.62 Magnesium | mg. . . 25 0:147 6 57 200 84 Phosphorus. . . . . . . . mg. . . 198 3.208 6 454 1,600 674 Potassium . . . . . . . . . mg. . . 250 1.760 6 573 2,023 852 Sodfum ... © «wow v4 ow sg mg... 66 2.561 6 151 532 224 Zine . LLL... mg... 2.89 0.089 2 6.61 23.34 9.82 Copper . . . . . . . ... mg... 0.146 0.036 2 0.334 1.180 0.497 Manganese . . . . . . . . . mg... 0.024 0.003 2 0.055 0.194 0.082 VITAMINS: Ascorbicacid. . . . . . . . mg... 0.0 0.0 0.0 0.0 Thiamin. « « = w= « +» » + mg... 0.043 0.003 6 0.098 0.347 0.146 Riboflavin . . . . . . . . . mg... 0.183 0.010 6 0.419 1.479 0.623 Niacin... . mg... 4.922 0.096 6 11.271 39.770 16.745 Pantothenic acid. . . . . . . mg. . 0.903 2.068 7.296 3.072 Vitamin Bg. . . . . . Lo. mg. 0.42 0.95 3.36 1.42 Bolg vw 2 5 wi 4 + wow meg 7 17 59 25 VitaminByp . . . LL... meg 0.37 0.84 2.95 1.24 Vitamin A . . . . . . . . Re, 0 0.000 2 0 0 0 w. 0 0.000 2 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g 1.65 3.78 13.34 5.62 $0. « «5m 8% ow £ 6:0. . . £ 80. . .. ..... £ 10:0. : 2 2 55 5 » g . 1220... LL. £ ... 0.01 0.01 0.05 0.02 MO. vo vm ok vows g 5 w+ 0.04 0.09 0.33 0.14 160. « « + vw + = = g = ws 1.04 2.37 8.36 3.52 18:0... . 8 «= 0.40 0.91 3.20 1.35 Monounsaturated, total. . . g . . . 1.96 4.50 15.87 6.68 16: cc 4 52 5 3 0 g «oo 0.33 0.74 2.63 1.11 Bl. £ sa 1.59 3.64 12.86 5.41 WD, Le 2 35a 0.01 0.02 0.07 0.03 An 6 ot Bn 2 zen 0.01 0.01 0.05 0.02 Polyunsaturated, total . . . g . . . 1.45 3.32 11.72 4.94 18:2... ...... E «ov ow 1.23 2.81 9.92 4,18 183... 0... J 0.07 0.16 0.57 0.24 184, iw ; sw 3 5 5 Eg + oom 2004: % vv woz wo Z isa 205. « « : owou us ow Zo: 8.10 6:22 9.73 8.22 ORI foun 0.01 0.03 0.11 0.05 Er, Tne g +. 0.02 0.04 0.15 0.06 sterol... LL LL mg. .. 105 5.847 6 241 849 358 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan . . . . . . . . 2 + = on ; 0.311 0.712 2.513 1.058 ins ge 1.230 2.817 9.938 4.184 Sn £m 1.408 3.224 11.377 4.790 LeGig« sm 0 nn sn go 2.186 5.006 17.663 7.437 SIE a Tmo SAE 2.555 5.851 20.644 8.692 Netianiae WHEW YEE g& . 0.790 1.809 6.383 2.688 TR ing SEP RE : 0.313 0.717 2.529 1.065 Teale wx wie sun > 1.103 2.526 8.912 3.752 Tp tmecmm san 5 1.064 2.437 8.597 3.620 AGE, + a pi 1.467 3.359 11.853 4.991 Bey (pmERao ea p 1.995 4.569 16.120 6.787 Alanine To 7 0.844 1.933 6.820 2.871 Aspartic acid Coo < 1.810 4.145 14.625 6.158 mie wll Loe > 2.721 6.231 21.986 9.257 CI oe so oe 3 4.491 10.284 36.287 15.278 Prolific. « o.oo % 1.746 3.998 14.108 5.940 Serine LL Ltr Y 1.337 3.062 10.803 4.548 Co 1.245 2.851 10.060 4.235 ! Without neck. ? With refuse = 1,080 g. AH-8-5 (1978) NDB No. 05200 TURKEY, FRYER-ROASTERS, FLESH ONLY," raw Page 227 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 25%, skin 9% "Number of Maan Stanvfnd go by 1 1b r-t-c 1/2 turkey turkey = 272 g = 960 g? ‘ A B Cc D E F PROXIMATE: WEIS» » + oo ele es 2 75.42 0.105 6 205.13 723.98 225.79 keal 110 298 1,052 328 Food energy - - - «+ * * - kJ. 458 1,247 4,400 1,372 Protein (NX 6.25) . . . . . g ... 22.32 0.031 6 60.71 214.28 66.83 Total lipid (fat) . . . . . . . g - 1.58 0.073 6 4.29 15.16 4.73 Carbohydrate, total . . . . . Ls wi 0.00 0.00 0.00 0.00 Fiber . ERT 0.00 0.00 0.00 0.00 Ash oo g 0.93 0.004 6 2.52 8.90 2.78 MINERALS: Calcium. wo vo » + % wow « mg. . . 12 0.300 6 32 113 35 BOW 4 wo xox oow oa nn mg... 1.44 0.071 6 3.91 13.79 4.30 Magnesium... . . . . . mg... 24 0.132 6 65 230 72 Phosphorus. . . . . . . . mg. . . 184 3.276 6 499 1,762 550 Potassium . . . . . . . . . mg... 260 3.180 6 707 2,496 778 Sodium . . Lo. o.oo... mg 61 0.968 6 165 584 182 Fr J ( mg... 2.03 0.230 2 5.51 19.45 6.07 COPPOY . + vss wv = i mg... 0.140 0.000 2 0.381 1.344 0.419 Manganese . . . . . . . . . mg... 0.022 0.002 2 0.060 0.211 0.066 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . o.oo... mg... 0.044 0.004 6 0.120 0.422 0.132 Riboflavin . . . . . . . . . mg... 0.159 0.005 6 0.432 1.526 0.476 Niacin... o.oo... mg... 4.357 0.124 6 11.851 41.827 13.045 Pantothenic acid. . . . . . . mg. . . 0.939 2.554 9.014 2.811 VitaminBg . . . . . . . . mg. . . 0.47 1.28 4,52 1.41 FOIACIA + 5 w & 5 © # & & meg. . 9 25 90 28 VitaminBqg . . . . . LL. meg. . 0.44 1.18 4.18 1.30 Vitamin A. - - - . . - oo. oe ; 2 2 2 LIPIDS: Fatty acids: Sara, total, + + + ws g 0.53 1.43 5.05 1.57 War v 5 ww» wu» g BO. + + vib 2 mow» 8g BO. + 4 nb 2 = 5 3 £ WO. + 5 5 562% 3 g 2 Boum ayes 8 0.00 0.01 0.04 0.01 0. 8 0.01 0.03 0.10 0.03 BD, www pmo so 8 0.27 0.74 2.61 0.81 1BBo u mv v om wv 8 0.16 0.43 1.51 0.47 Monounsaturated, total. . . g 0.35 0.94 3.31 1.03 Hh. wmv nod 4 8 0.05 0.14 0.48 0.15 IB. cmasmans 8 0.29 0.78 2.74 0.85 Blrrmeswann 2 0.01 0.02 3.98 9:02 Wow ene 0. 0.01 0.04 . Polyunsaturated, total . . . g 0. 09 1,26 4.46 1.39 AE £ 0.37 1.00 3.51 1.10 em Lau 8 0.01 0.04 0.12 0.04 = A I £ 20 sw 58 weve £ 0.06 0.16 0.58 0.18 2008. « «oom ow om ow £ BBB vv wo sw ee £ .01 0.02 0.09 0.03 Wb. ov fen 2 : 0.01 0.04 0.12 0.04 Grotesterel vw own hGH mg. . . 73 1.826 6 199 704 219 hytosterols . . . . . . . . mg. . . AMINO ACIDS: Taymapan «owe o ws : 0.254 0.691 2.438 0.760 JOBE no x wv» Co 0.993 2.701 9.533 2.973 SOleUEINE «ee & 1.161 3.158 11.146 3.476 8 Pi ne Ce z 1.778 4.836 17.069 5.323 ie LL 2st Z 2.103 5.720 20.189 8.296 NOPE 4 8 sw «2c 0.646 1.757 6.202 1. Ci PA i 0.232 0.631 2.227 0.695 ae Co 2 0.886 2.410 8.506 2.653 Sone mma ¢ 0.882 2.399 8.467 2.641 el, Ciara ‘ 1.186 3.226 11.386 3.551 PUPS: + mlm sr ma 2 1.557 4.235 14.947 4.662 a : we I A pa Asparticacid vc + + 5 4 5 ow 8g 2.168 5.897 20.813 6.491 nn Ce ‘ 3.642 9.906 34.963 10.904 im ; hn i be 4 Sedng «wool E $ 0.993 2.701 9.533 2.973 ! Without neck. 2 With refuse = 1,458 g. AH-8-5 (1978) NDB No. 05201 TURKEY, FRYER-ROASTERS, FLESH ONLY," cooked, roasted Page 228 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 25%, skin 11% Mean error samples 1 1b r-t-c turkey = 195 g 1 c= 140 g° A B C D E F G PROXIMATE: Water. . . ....... . 2 67.57 0.233 6 131.75 94.59 196.14 kcal 150 292 210 435 Food energy - «+ «+ - ko. 627 1,223 878 1,821 Protein (NX 6.25). . . . . g 29.56 0.265 6 57.63 41.38 85.80 Total lipid (fat) . . . . . . . g ... 2.63 0.174 6 5.13 3.68 7.64 Carbohydrate, total , . . . . g . .. 0.00 0.00 0.00 0.00 Fiber . . . . . ...... g£. 0.00 0.00 0.00 0.00 Ash oo g ... 1.04 0.015 6 2.03 1.46 3.02 MINERALS: Calcium . . mg... 20 1.264 6 39 28 58 fon . . ......... mg. . 1.96 0.176 6 3.82 2.75 5.69 Magnesium . . . . . . mg... 26 0.165 6 51 37 76 Phosphorus . . . . . . . . mg. . . 207 3.465 6 403 289 600 Potassium . . . . . . . . . mg... 263 2.129 6 512 368 763 Sodium . . . . . ..... mg 67 2.362 6 130 94 194 Zine... ... mg. . 3.04 0.087 2 5.92 4.25 8.81 Copper . . . . . ..... mg. . 0.150 0.036 2 0.293 0.210 0.435 Manganese . . . . . . . . . mg. . 0.025 0.004 2 0.049 0.035 0.073 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . ...... mg... 0.046 0.003 6 0.090 0.064 0.134 Riboflavin . . . . . . . . . mg 0.188 0.010 6 0.367 0.263 0.546 A mg 5.326 0.096 6 10.386 7.456 15.461 Pantothenic acid. . . . . . . mg. . . 1.012 1.973 1.417 2.938 VitaminBg . . . . . . . . mg. . 0.48 0.93 0.67 1.38 Folacin . . . . . . . . .. meg. . 8 16 11 23 Vitamin Bip... LL... meg 0.39 0.76 0.55 1.13 vitamin A... o.oo... yp 2 2 o > LIPIDS: Fatty acids: Saturated, total . . . . . . Boon 0.87 1.70 1.22 2.53 C1 g . 80. . «us 45 4 5 z 80... ...... g 10:0. . . ...... £ 120. ........ 8 0.01 0.01 0.01 0.02 Mo. 8 0.02 0.03 0.02 0.05 160. ........ 8 0.45 0.87 0.62 1.29 180. ........ 8 0.26 0.51 0.37 0.76 Monounsaturated, total. . . g 0.56 1.10 0.79 1.64 160s + wm nnn £ 0.08 0.16 0.11 0.23 Blew same sun 8 0.47 0.91 0.65 1.35 BN sw enw ims £ 0.01 0.02 0.02 0.03 21. LL g 0.01 0.01 0.01 0.02 Polyunsaturated, total £ 0.77 1.50 1.07 2.23 $2 ener 8 0.60 1.16 0.83 1:73 1835 vw sme «un 8 0.02 0.04 0.03 0.06 18:4. © . i vv v4 g 2008, . . 5000. 8 gr urrma ee 2 0.10 0.20 0.15 0.30 ou ELE £ 0.02 0.03 0.02 0.05 Git © Cima & 33m 0.02 0.04 0.03 0.06 DREBMD) vm ew wa wi. 98 5.793 6 192 138 285 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Touptophans « « 1 + w «2 £ 0.336 0.655 0.470 0.975 re 22 mi 5 wn 3 8 : 1.315 2.564 1.841 3.817 WL ES wr my yo 1.537 2.997 2.152 4.462 Lacie FE 8 2.355 4.592 3.297 6.837 Line Ce 8 2.785 5.431 3.899 8.085 CTSA: 3 Bk 3 en 2 0.856 1.669 1.198 2.485 Be ne TT 2 0.307 0.599 0.430 0.891 enyislninG. vw x 3 1 2 1 2 1.173 2.287 1.642 3.405 Vim, 5 1.168 2.278 1.635 3.391 bir : 1.570 3.062 2.198 4.558 hin Ad rn 2.062 4.021 2.887 5.986 pri : 0.922 1.798 1.291 2.677 Meta, rasa . 1.830 3.569 2.562 5.312 I, = Te aE # . 2.871 5.598 4.019 8.335 Of TG Rell «vw £8 : 4.824 9.407 6.754 14.004 arn pm ux : 1.466 2.859 2.052 4.256 Ss ima : 1.230 2.399 1.722 3.571 ERR LE at er 1.315 2.564 1.841 3.817 ! Without neck. 2 Edible portion from 1/2 turkey = 687 g; with refuse = 1,080 9: AH-8-5 (1978) NDB No. 05202 TURKEY, FRYER-ROASTERS, SKIN ONLY, raw Page 229 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: 0 Mean error samples 1 1b r-t-c 1/2 turkey turkey = 38 g = 133 g! A B C D E F G PROXIMATE: Water. . . Lo... ... g. 59.86 1.160 6 22.75 79.61 271.52 keal 283 108 377 1,284 Food energy - - + - - - - - kJ 1,185 450 1,576 5,374 Protein (NX 6.25). . . . . g 16.60 0.347 6 6.31 22.07 75.28 Total lipid (fat) . . . . . . . g 23.54 1.654 6 8.94 31.30 106.76 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber . . . oo ...... g 0.00 0.00 0.00 0.00 Ash oo 2 0.48 0.011 6 0.18 0.63 2.15 MINERALS: Calcium . . . . . . . . .. mg. 19 0.347 6 7 26 87 fron . o.oo... mg. 1.29 0.087 6 0.49 1.72 5.86 Magnesium . . . . . . . . mg. 10 0.206 6 4 13 44 Phosphorus. . . . . . . . mg. 97 1.978 6 37 129 438 Potassium . . . . . . . . . mg. 121 4.966 6 46 161 550 Sodium . . . . . .. ... mg. 35 1.811 6 13 47 160 THE 2 ses x ame me mg. 1.60 0.000 2 0.61 2.13 7.25 COREE = 5 vv 3 w 5 + 2 = mg. 0.134 0.043 2 0.051 0.178 0.608 Manganese . . . . . . . . . mg. 0.015 0.002 2 0.006 0.020 0.068 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . .... mg. 0.021 0.001 6 0.008 0.028 0.095 Riboflavin . . . . . . . .. mg. 0.093 0.005 6 0.035 0.124 0.422 Niacin... . .. oo... mg. 1.765 0.207 6 0.671 2.347 8.006 Pantothenic acid. . . . . . . mg. 0.329 0.125 0.438 1.492 Vitamin Bg ? SY EEE EN mg. 0.09 0.03 0.12 0.41 Folin? “ sam 5 + » = meg 5 2 7 24 VitaminBp 2 . . . . . .. mcg 0.31 0.12 0.42 1.42 tam] RE. 10 1.950 2 4 13 44 Vitamin A - o.oo . 33 6.500 2 12 43 147 LIPIDS Fatty acids: } Saturated, total . . . . . . g 6.14 2.33 8.17 27.85 BO: uo rox ow oe ow g 6:0... ...... g 80. .. .. .... g 100. ... .:53&%3 g 120. 2 5 2 5 5% 5 » £ MBs mrewnrs £ 0.18 0.011 14 0.07 0.24 0.82 Io she bees & 4.43 0.229 14 1.68 5.89 20.10 18:0. & 1.17 0.067 14 0.44 1.56 5.31 Monounsaturated, total. . . g v0.03 3.81 13.34 45.50 id & 1.74 0.108 14 0.66 2.31 7.88 ev & 8.08 0.402 14 3.07 10.74 36.63 ils 5 4 2 8 & 5 8B £g 21... 2 Polyunsaturated, total . . . g 5.39 2.05 7.17 24.46 182. g 4.87 0.255 14 1.85 6.48 22.11 re £ 0.36 0.028 11 0.14 0.48 1.64 4.0 LLL g FeO : 0.06 0.007 10 0.02 0.09 0.29 WE. sy mE Bw g 226. 5 5 sm 8 5 ow gz : Qonlogary Bremen ms mg 139 6.763 6 53 185 630 ytosterols . . . . . . . . mg. AMINO ACIDS: 2 bot ciel £ 0.133 0.051 0.177 0.603 maz amr i v s 0.592 0.225 0.787 2.685 ene 2 0.534 0.203 0.710 2.422 Ake c.smEI BAT 2 0.974 0.370 1.295 4.418 hy Jamiewa : 0.990 0.376 1.317 4.491 Cort aa 2 0.332 0.126 0.442 Ls Ce 0.276 0.105 0.367 1.252 Plamainite, « 0.377 0.143 0.501 1.710 bins A : 0.698 0.265 0.928 3.166 puritans . 1.280 0.486 1.702 5.806 A 0.319 0.121 0.424 1.447 Asparticacid . . . . . . . . g 1.346 2.511 1.790 S102 Glutamicacid. . . . . . . . g 1.484 0.564 -9 * Cham LL 2 2.063 0.784 2.744 9.358 iri : 2.647 1.006 2.521 12.907 BE siamizmeee 8 i Soe e896 3.057 1 1/2 turkey with refuse = 1,458 g. 2 Imputed values. 3 Values based on data for fat extracted from skin of young turkeys and yearling hen turkeys. AH-8-5 (1978) NDB No. 05203 TURKEY, FRYER-ROASTERS, SKIN ONLY, cooked, roasted Page 230 Amount in edible portion of 1 pound of food as purchased Amount in edible portion of in1 ams, edible portion AIOE ify YOO grars po common measures of food Nutrients and units Approximate measure and weight Refuse: 0 Mean Seandare Nunaer of 1 1b r-t-c 1/2 turkey turkey = 34 g = 121 g! A B C E F G PROXIMATE: Water. . . ...... . . g£... 55.46 0.808 6 18.86 67.11 251.58 kal. . 299 102 362 1,358 Foodanergy ~ » = ~~ + oe 1,253 426 1,516 5,682 Protein (NX 6.25). . . . . g . .. 20.94 0.634 6 1.12 25.34 94.98 Total lipid (fat) . . . . . . . g -.. 23.28 1.095 6 7:92 28.17 105.60 Carbohydrate, total . . . . . gv 0.00 0.00 0.00 0.00 Fiber... .. .... 2... 0.00 0.00 0.00 0.00 Ash oo g ... 0.73 0.022 6 0.25 0.88 3.29 MINERALS: Calcium. . . . . . . ... mg... 35 5.152 6 12 43 160 on « + « wv 355 05 a mg... 1.86 0.182 6 0.63 2.24 8.41 Magnesium . . | mg. . . 17 0.292 6 6 20 76 Phosphorus. . . . . . . . mg... 150 3.621 6 51 181 679 Potassium . . . . . . | |. mg 181 2.454 6 61 219 819 Sodium . . . . . . . ... mg 61 3.776 6 21 73 275 Zine... mg 2.05 0.117 2 0.70 2.48 9.29 Copper . . . . . . . . .. mg 0.129 0.034 2 0.044 0.156 0.585 Manganese . . . . . . . . . mg 0.020 0.001 2 0.007 0.024 0.091 VITAMINS: Ascorbicacid. . . . . . . . mg 0.0 0.0 0.0 0.0 Thiamin. . . . . . .... mg 0.025 0.001 6 0.009 0.030 0.113 Riboflavin . . . . . . . .. mg 0.159 0.010 6 0.054 0.192 0.721 Nagin... ....... mg 2.634 0.145 6 0.896 3.187 11.948 Pantothenic acid. . . . . . . mg. 0.278 0.095 0.336 1.261 Vitamin Bg 2... . . . . mg. 0.07 0.02 0.08 0.32 Folacin? . . . . . . . .. meg 4 1 4 16 ViaminByp 2... LL. mcg 0.22 0.08 0.27 1.00 Frei RE. 0 0.000 2 0 0 0 Vitamin A : : w. 0 0.000 2 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g 6.07 2.06 7.35 27.54 BO: w+ v5 wg 8g 6:0: wv v5 woe oa g Bi = vk amos zw g 10:0... ...... £ 120... ...... gw sos 40. ........ £ 0.18 0.06 0.22 0.81 100s 2 5 6 5 ov na g 4.38 1.49 5.30 19.87 180... LL £ 1.16 0.39 1.40 5.25 Monounsaturated, total gL 5a 9.92 3.37 12.00 45.00 Wil. wove g ws 1.72 0.58 2.08 7.79 Bl, van £ 7.99 2.72 9.66 36.23 20:1... LLL LL. g «os RT. vernon g uw Polyunsaturated, total . . . g . . . 5.33 1.81 6.45 24.18 82. £8 4.82 1.64 5.83 21.86 183. £8... 0.36 0.12 0.43 1.63 184. 0... "BEY fe cen ny IEEE 0.06 0.02 0.08 0.29 2005. 0... LLL. BE : wn 225. ohn. £ 26... ...... Bo wow CHOlTIBTl 5 2 2 % + ome ”E- . - 144 9.459 6 49 175 655 Phytosterols . . . . . . . . mg. . . AMING ACIDS; Topiaghint «won sna £ sa 0.167 0.057 0.202 0.758 ra DEE x mv mm x ww Lo 0.747 0.254 0.904 3.388 OE Co 0.673 0.229 0.814 3.053 Leucine: TTI OE g& 1.229 0.418 1.487 5.575 Lysine Arm rae mes g& - . 1.250 0.425 1.513 5.670 Molflohitle Tt 4h 14. ge 0.419 0.142 0.507 1.901 Gystie + | ARETE LEE goes 0.348 0.118 0.421 1.579 “yi gi PE ee : Co 0.707 0.240 0.855 3.207 ALIOHM mw mm fd e.. 0.476 0.162 0.576 2.159 Men, Tree I 0.881 0.300 1.066 3.996 Po «uw 4 en. Se 1.615 0.549 1.954 7.326 gi trary may ; 0.402 0.137 0.486 1.823 Ang Bate wa : 1.698 0.577 2.055 7.702 rim . 1.873 0.637 2.266 8.496 Giycine 5 2.603 0.885 3.150 11.807 Pfs Lumens ‘ 3.340 1.136 4.041 15.150 Serine 2 1.953 0.664 2.363 8.859 Co 0.851 0.289 1.030 3.860 1 1/2 turkey with refuse = 1,080 g. 2 Imputed values. AH-8-5 (1978) NDB No. 05204 TURKEY, FRYER-ROASTERS, LIGHT MEAT WITH SKIN, raw Page 231 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Stendan Numisée ot Refuse: Bone 19% Mean error psig 1 1b r-t-c 1/2 turkey turkey = 159 g = 561 g! A B Cc D E F G PROXIMATE: Water . . . . . . . . . .. g 72.49 0.250 6 115.26 406.67 266.33 kcal 133 211 746 488 Food energy = - + «= + - - - ko. 556 884 3,121 2,044 Protein (NX 6.25). . . . . g . .. 23.09 0.077 6 36.71 129.54 84.84 Total lipid (fat) . . . . . . . g .. 3.81 0.294 6 6.05 21.36 13.99 Carbohydrate, total . . . . . g « wo 0.00 0.00 0.00 0.00 Fiber . . . . . .. .... g . .. 0.00 0.00 0.00 0.00 Ash... . ....... g 0.90 0.006 6 1.44 5,07 3.32 MINERALS: Caldiums = 5 s ww 5 3 5 + mg. . . 12 0.274 6 19 66 43 WOR! « ww #2 vk 2 8% 3 mg... 1.23 0.107 6 1.96 6.91 453 Magnesium mg... 24 0.222 6 38 134 88 Phosphorus mg. 182 4.881 6 289 1,021 669 Potassium mg. 253 1.967 6 403 1,422 931 Sodium . . . . . . . ... mg. 50 0.754 6 79 280 183 Zinc o.oo... mg 1.42 0.144 2 2.26 7.98 5.22 Copper . . . «oo. oo... mg 0.120 0.014 2 0.191 0.673 0.441 Manganese . . . . . . . . . mg. . . 0.019 0.000 2 0.030 0.107 0.070 VITAMINS: Ascorbicacid. . . . . . . . MG» » 0.0 0.0 0.0 0.0 Thiamin. . . « «+ + v= + mg. . . 0.036 0.004 6 0.057 0.202 0.132 Riboflavin . . . . . . . . . mg. . 0.115 0.005 6 0.183 0.645 0.423 Niacin. . . . . . . . .. mg. . 5.178 0.136 6 8.233 29.049 19.024 Pantothenic acid. . . . . . . mg. . . 0.651 1.035 3.652 2.392 Vitamin Bg... . . . mg... 0.50 0.80 2.82 1.85 Folacin Bou mol AY EEE mcg 8 12 43 28 VitaminByp . . . . . . . . mcg 0.44 0.70 2.47 1.62 Vitamin A « + +. « . RE. 1 0.293 2 2 8 5 “lu. 5 0.975 2 7 26 17 LIPIDS: Fatty acids: Saturated, total. . . . . . 8 1.02 1.62 5.71 3.74 BO. . 5 vs ww os g 60. cw iv ww vn £ BO: wi vo a om oe kos g 10:0 «oo vo wv 5» g T20. wiv von move om 2 0.00 0.00 0.01 0.01 14:0... LL 8 0.03 0.04 0.16 0.10 160: oo s 65 +3 » g 0.70 1.11 3.92 2.56 BO: ow sn usw g 0.21 0.33 1.17 0.77 Monounsaturated, total . . . g 1.52 2.41 8.50 5.57 16:1... 8 0.26 0.41 1.45 0.95 181. g 1.22 1.94 6.86 4.49 2001. LL g 0.00 0.00 0.01 0.01 2:1... LLL g 0.00 0.00 0.01 0.01 Polyunsaturated, total . . . g 0.89 1.41 4.98 3.26 18255 ss ms 2 5.5 g 0.78 1.23 4.35 2.85 BB. e vs use pu g 0.05 0.09 0.30 0.20 184. = + + 5 + 5s = = £ 2004... LLL... £ 0.03 0.05 0.17 0.11 5. + 5 v5 4 wu £ 1. RP g 0.00 0.01 0.02 0.01 26... ...... g 0.00 0.01 0.02 0.01 Cholesterol . . . . . . . . we: + 76 0.827 6 121 428 280 Doster FEA ERE 4 mg, = AMINO ACIDS: Tryptophan Co g 0.254 0.404 1.425 0.933 Threonine Fe 8 «omor 1.006 1.600 5.644 3.696 iia IEEE 8 1.153 1.833 6.468 - 4.236 Leucine Ce ee 2 1.790 2.846 10.042 6.576 Lysine Lee g 2.094 132 H.a0 7.523 ethionine . . . . . . . . g 0.647 i . Cystine . . . ....... £ 0.255 0.405 1.431 0.937 Phenylalanine Wa EE g 0.902 1.434 5.060 3.314 Vane : 0-55 12308 6.732 47409 BIDE. "x + «ee wm own 1.200 . : . Argining.. . . «vv «4x» g 1.628 2.589 9.133 5.981 Histidine fe ww mow wow BA g 0.692 1.100 3.882 2.542 ean i no Hy Ci 2.224 . . . Glummicacid. . . . . . . . g 3.675 5.843 20.617 13.502 Sivas “REE BEB £ 1.407 2.937 7.893 5.169 voling » « . +» 4 wie g 1.083 1.222 6.076 3.979 a A 2 1.018 1.619 5.711 3.740 ! With refuse = 696 g. AH-8-5 (1978) NDB No. 05205 TURKEY, FRYER-ROASTERS, LIGHT MEAT WITH SKIN, cooked, roasted Page 232 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Approximate measure and weight Amount in edible portion of 1 pound of food as purchased Refuse: Bone 19% Mean Sane Nurioer of 1 1b r-t-c 1/2 turkey turkey = 123 g = 433 g! A B Cc D E F G PROXIMATE: Watthe o i 5 8 2.0 2 = uw » 2 66.54 0.303 6 81.85 288.14 244.48 keal 164 202 711 603 Food energy = - - - - - - - kJ 687 845 2,974 2,523 Protein (NX 6.25). . . . . g 28.77 0.330 6 35.38 124.56 105.69 Total lipid (fat) . . . . . . . g 4.58 0.251 6 5,63 19.83 16.83 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber. « = oto 4 vs « » £ 0.00 0.00 0.00 0.00 Bh «sa ssn wa a. £ 1.04 0.013 6 1.27 4.49 3.81 MINERALS: Calcium . . . . LL. mg 18 0.946 6 22 77 65 ron... LL... mg 1.61 0.217 6 1.98 6.98 5.93 Magnesium | mg 26 0.243 6 32 114 96 Phosphorus . . . . . . . . mg 205 3.184 6 253 890 755 Potassium . . . . . . . . | mg 262 2.282 6 322 1,135 963 Sodium . . . . . . . . .. mg 57 2.269 6 70 247 209 Zoe + « wo 529% 53% mg 2.08 0.136 2 2.56 9.00 7.63 Copper « + =v + 4 5 5 v mg 0.092 0.028 2 0.113 0.398 0.338 Manganese . . . . . . . . . mg 0.024 0.005 2 0.030 0.104 0.088 VITAMINS: Ascorbicacid. . . . . . . . mg 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg 0.038 0.002 6 0.047 0.165 0.140 Riboflavin . . . . . . . . . mg 0.139 0.006 6 0.171 0.602 0.511 Niacin. . . . . . . . .. mg 6.275 0.152 6 7.718 27.171 23.054 Pantothenic acid. . . . . . . mg 0.648 0.797 2.806 2.381 VitaminBg . . . . . . .. mg. 0.49 0.60 2.12 1.80 Folacin . . . . . . . . .. meg 6 7 26 22 VitaminByp . . . . . . . mcg 0.36 0.45 1.58 1.34 — RE. 0 0.000 2 0 0 0 Vitamin A . . . . . LL vw. 0 0.000 2 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g 1.25 1.54 5.43 4.60 40... ...... g 6:0. . .. . .... g 80... ...... g 100: . om 255 + « g£ . .. 120: 2 5 we 5 9 #5 £ wus 0.00 0.00 0.02 0.01 MO. © 5 vc m se 8 +s = 0.03 0.04 0.14 0.12 16:0. . . . . . . .. 2 oo 0.82 1.01 3.55 3.01 18:0. . . . .. ... & «ow 0.28 0.34 1.19 1.01 Monounsaturated, total. . . g . . . 1.70 2.09 7.37 6.25 16:1... .. g . .. 0.29 0.35 1.24 1.05 Be 2 5 nn ton g . .. 1.37 1.69 5.95 5.04 20:V 5 5 ww 5 6 g 0.01 0.01 0.02 0.02 Ve ws vm 5 3 wg g . .. 0.00 0.00 0.02 0.01 Polyunsaturated, total . . . g . . . 1.09 1.34 4.70 3.99 182... LL g 0.92 1.13 3.97 3.37 183. LLL g ww 0.06 0.07 0.26 0.22 184. . g . . . 20:4... LLL... g£ . .. 0.06 0.08 0.27 0.23 20:5. © 5 kok ow. £ . 1 5 g . .. 0.01 0.01 0.04 0.03 2:6... LL... g iss 0.01 0.01 0.04 0.04 Cholesterol. . . . . . . . mg. . 95 5.564 6 117 413 350 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan . . . . . . . . g . . 0.316 0.389 1.368 1.161 Threonine Cw ES We Wd g - . 1.251 1.539 5.417 4.596 Isoleucine . . . . . . . . . g 9s 1.432 1.761 6.201 54.261 Leucine . . . . . . . . .. g& 2.224 2.736 9.630 8.171 Lysine . ww vs 5235 3 g& 2.599 3.197 11.254 9.549 Methionine . . . . . . . . g --- 0.804 0.989 3.481 2.954 Cystine . . . . . . . . .. g +. 0.319 0.392 1.381 1.172 Phenylalanine . . . . . . | g - 1.122 1.380 4.858 4.122 TYN® sm zasims si REE 1.083 1.332 4.689 3.979 Valine... ....... 2 i 1.492 1.835 6.460 5.482 Arginine sv mie 2 RE EAR & +s» 2.030 2.497 8.790 7.458 Histidine. = ow: « 2 = 3 3 3 g == 0.859 1,087 3.719 3.156 Alanine . . . . LL... go 1.843 2.267 7.980 6.771 Asparticacid . . . . . . . . won x 2.769 3.406 11.990 10.173 Glutamicacid. . . . . . . . g - 4.569 5.620 19.784 16.787 Glycine . . . . . . . | g . . . 1.781 2.191 7.712 6.543 Proline . . . . . . . . .. g wis 1.363 1.676 5.902 5.008 See w zs m5 2 2 @ % 5 gs: 1.267 1.558 5.486 4.655 ! With refuse = 536 g. AH-8-5 (1978) NDB No. 05206 TURKEY, FRYER-ROASTERS, DARK MEAT WITH SKIN," raw Page 233 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Approximate measure and weight Amount in edible portion of 1 pound of food as purchased Refuse:Bone 30% Mean Standard Nurmbsrot 1 1b r-t-c 1/2 turkey turkey = 151 g = 532 ¢2 A B Cc D E F G PROXIMATE: Water . . . . . . . . . .. g 74.56 0.273 6 112.59 396.68 236.74 ; oo [kel 129 195 685 409 ood energy - - Cle 539 814 2,868 1,712 Protein (NX 6.25). . . . . g . .. 20.06 0.045 6 30.30 106.74 63.70 Total lipid (fat) . . . . . . . g ... 4.79 0.320 6 7.23 25.46 15.20 Carbohydrate, total . . . . . £8 - . 0.00 0.00 0.00 0.00 Fiber . . . . . . . . ... g . . 0.00 0.00 0.00 0.00 A i... uss end a £ 0.84 0.002 6 1.27 4.46 2.66 MINERALS: Calclum: = « + sv sw 5 » = mg... 14 0.407 6 21 73 44 WOR ooo vo wv aw mg. . . 1.62 0.044 6 2.44 8.60 5.13 Magnesium mg. 20 0.047 6 31 108 65 Phosphorus . . . . . . . . mg. . . 163 1.349 6 247 870 519 Potassium . . . . . . . . . mg. . . 232 4.009 6 350 1,234 737 Sodium . . . . . . . . .. mg 66 1.096 6 100 351 209 BHC + o ws 2 B58 B mg. . . 2.55 0.258 2 3.86 13.58 8.11 COPPEr & ov 2 5 mi 4 & & 3 mg. . . 0.160 0.026 2 0.242 0.851 0.508 Manganese . . . . . . . . . mg. . . 0.023 0.004 2 0.035 0.122 0.073 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 THAIMIAL «+ 2 = = » wo mg... 0.046 0.004 6 0.069 0.245 0.146 Riboflavin . . . . . . . . . mg... 0.189 0.006 6 0.285 1.005 0.600 Niacin. . . . . . . . .. mg... 2.838 0.122 6 4,285 15.098 9.011 Pantothenic acid. . . . . . . mg. . . 1.090 1.646 5.799 3.461 Vitamin Bg . . . . . . . . mg... 0.34 0.52 1.82 1.09 Folacin « . + s #5 + » 4 » mcg 10 15 54 32 VitaminByp . . . . . . . mcg 0.40 0.60 2.12 1.26 emi RE. 1 0.276 2 1 5 3 viamin Ae 1. 3 0.921 2 5 18 11 LIPIDS: Fatty acids: Saturated, total . . . . . . Bows 1.43 2.16 7.61 4.54 $0. : sw cv ww gam 6:0. . «wo 2 sow ov os g 8:0. « wiv x uo» ow g 10:0. . oo. 2 120... . LL. g 0.01 0.01 0.03 0.02 WO. «5:5 506 +5 g 0.03 0.05 0.18 0.10 0:0: : 5 23 ww 5 3 g 0.87 1.32 4.64 2.77 B00: 5 wp vows x g 0.36 0.55 1.92 1.15 Monounsaturated, total. . . g 1.55 2,35 8.27 4.93 161. 0... .. g 0.25 0.38 1.35 0.81 18. 2 1.26 1.91 6.72 4.01 20:0. LL... g 0.01 0.01 0.05 0.03 WW. si 2 0.01 0.01 0.03 0.02 Poy, total . . . g 1.27 1.91 6.75 4.03 182: sre ese g 1.08 1.63 5.73 3.42 55 gow og Roma ww g 0.06 0.09 0.31 0.18 ALL g oe Cee eee g 0.09 0.14 0.49 0.30 ih vn now g 2S cw rn ow wn om £ 0.01 0.02 0.06 0.04 226... » + ® 5: 5a £ 0.02 0.03 0.10 0.06 Cholesterol. . . . . . . . mg. 87 2.221 6 131 460 275 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan oe a g£ . . 0.222 0.335 1.181 0.705 Threonine vo wwe nm a wn 3 8 0.878 1.326 4.671 2.788 Isoleucine . . . . . . . . . £ 1.011 1.527 5.379 3.210 Leucine nw a g 1.564 2.362 8.320 4.966 Lysine RICCI 8 1.834 2.769 9.757 5.823 Methionine . . . . . . . . g 0.566 0.855 3.011 1.797 Cystine . . . . ...... g 0.219 0.331 1.165 0.695 Phanylainine ow ww ew 8 0.786 1.187 4.182 2.496 yrosine . . o.oo... 8 0.765 1.155 4.070 2.429 Valine fe ee eae wes g 1.048 1.582 5.575 3.327 Arginine nm min uw owe BE gw s 1.412 2.132 7.512 4.483 Histidine ne men i BE ER 8 wows 0.606 0.915 3.224 1.924 Alanine . . . . Lo. Z 1.274 1.924 6.778 4.045 Aspartic acid i WEE EE ES 8g 1.936 2.923 10.300 6.147 Glutamic acid Sm ww mmm wn g 3.211 4.849 17.083 10.195 Glycine mew eS 8 1.175 1.774 6.251 3.431 Proline Ce g 0.919 1.388 4.889 2.918 Serine . . . . . . . . .. g 0.886 1.338 4.714 2.813 ! Without neck. 2 With refuse = 762 g. AH-8-5 (1978) NDB No. 05207 TURKEY, FRYER-ROASTERS, DARK MEAT WITH SKIN," cooked, roasted Page 234 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 31% Standard Number of Mean error samples 1 1b r-t-c 1/2 turkey turkey = 106 g = 374 g? A B C D E F G PROXIMATE: Water. . . ........ g 64.82 0.287 6 68.71 242.42 202.88 kcal 182 193 680 569 Food energy - - « = - - - - ko. 761 807 2,847 2,382 Protein (NX 6.25). . . . . g 27.69 0.367 6 29.35 103.56 86.67 Total lipid (fat) . . . . . . . g . 7.06 0.385 6 7.48 26.40 22.09 Carbohydrate, total . . . . . g . .. 0.00 0.00 0.00 0.00 Fiber... ........ 8... 0.00 0.00 0.00 0.00 Ash oo g 0.94 0.018 6 1.00 3.53 2.95 MINERALS: Calum. wc + « wo « 3ow « mg. . . 27 1.390 6 29 103 86 fron oo. mg... 2.33 0.175 6 2.47 8.73 7.30 Magnesium mg. . . 23 0.131 6 24 86 72 Phosphorus. . . . . . . . mg. . 190 3.600 6 201 709 593 Potassium . . . . . . . .. mg. 237 1.653 6 251 885 740 Sodium . . . . . .. ... mg. 76 2.999 6 81 285 238 D8 ; vm e200 2 8 @ mg... 3.83 0.063 2 4.06 14.33 11.99 CODPEE + + «+ +8 5 3 = + mg... 0.209 0.044 2 0.222 0.782 0.654 Manganese . . . . . . . . . mg. . . 0.024 0.002 2 0.025 0.090 0.075 VITAMINS: Ascorbicacid . . . . . . . . mg... 0.0 0.0 0.0 0.0 Thiamin. . . . . mg... 0.048 0.004 6 0.051 0.180 0.150 Riboflavin . . . . . . . .. mg. 0.235 0.015 6 0.249 0.879 0.736 Niacin... ... .. .. mg. 3.350 0.083 6 3.551 12.529 10.486 Pantothenic acid. . . . . . . mg. . . 1.199 1.271 4.484 3.753 VitaminBg . . . . . . . . mg... 0.33 0.35 1.24 1.04 Folagin + : & + vw 2 3 a. meg. 9 9 33 28 ViaminByp . . LL... . meg 0.37 0.39 L.37 1.15 a RE. 0 0.000 2 0 0 0 Vitamin A Cw 0 0.000 2 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g 2.12 2.24 7.92 6.63 40, + : s v2 5 5 8g Gl. « + «4m xa £ BO... : v2 win + 5 w £ 10:0. . . .... .. £ 1200... LLL & 0.01 0.01 0.03 0.03 M0. LL 2 0.05 0.05 0.18 0.15 160... ...... 8 1.29 1.36 4.81 4.03 18:0... LL. 8 0.54 0.57 2.01 1.68 Monounsaturated, total £ 2.27 2.41 8.50 7.11 Ml. mv onmena 8 0.37 0.39 1.39 1.16 1B. oe £ 1.85 1.96 6.91 5.78 200. woven g 0.01 0.01 0.05 0.04 ZL £ 0.01 0.01 0.03 0.03 Polyunsaturated, total Lo. 8 1.88 1.99 7.02 5.88 Wi wwermezra g 1.59 1.69 5.95 4.98 Bl, vursmesn 8 0.09 0.09 0.32 0.27 184: vv vv 9 5 4 5 £ Wd & 0.14 0.15 0.52 0.44 2005... LLL... £ DIN ewe cane 4 g 0.02 0.02 0.07 0.06 DXB wie wn nr go 0.03 0.03 0.10 0.09 Cholesterol. . . . . . . . mg. . 117 6.123 6 124 436 365 Phytosterols . . . . . . . . mg. . AMINO ACIDS: YVPOpES «wg ww ns lh 0.304 0.322 1.197 0.952 moi £ 1.205 1.277 4.507 3.772 wily $ 1.380 1.463 5.161 4.319 Leucine A $ 2.143 2.272 8.015 6.708 Lysine , . Las g 2.505 2.655 9.369 7.841 Methionine : 0.775 0.822 2.899 2.426 Dyeling s pum acme se £ 0.307 0.325 1.148 0.961 Tenyaane m8 ed ¢ 1.081 1.146 4.043 3.384 Visi seven : 1.043 1.106 3.901 3.265 ber oe: 1.437 1.523 5.374 4.498 nial Sa 1.954 2.071 7.308 6.116 ramen eee : 0.828 0.878 3.097 2.592 unl eli : 1.772 1.878 6.627 5.546 mms 2.666 2.826 9.971 8.345 Crome ar rene : 4.401 4.665 16.460 13.775 faegtaets sees : 1.705 1.807 6.377 5.337 a mrrmms EL ¢ 1.308 1.386 4.892 4.094 Fase = 1.220 1.293 4.563 3.819 ! Without neck. 2 With refuse = 544 gq. AH-8-5 (1978) NDB No. 05208 TURKEY, FRYER-ROASTERS, LIGHT MEAT WITHOUT SKIN, raw Page 235 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 19%, skin 12% Mean Sandy Munsee 1b r-t-c 1/2 turkey turkey = 136 g = 481 g A B Cc D E F G PROXIMATE: Water. o.oo... go. 74.61 0.095 6 101.47 358.89 233.54 keal . . 108 146 518 337 Food energy « ~ = 2 =» * Bs 451 613 2,167 1,410 Protein (NX 6.25). . . . g 24.18 0.054 6 32.89 116.31 75.69 Total lipid (fat) . . . . . . . 2 «3 0.49 0.079 6 0.67 2.37 1.54 Carbohydrate, total . . . . . g +: 0.00 0.00 0.00 0.00 Fiber . . . . . . . .... EE 0.00 0.00 0.00 0.00 BI tons enmasn g 0.98 0.008 6 1.33 4.69 3.05 MINERALS: CAE: wm 4 5 % # ¢ » = » mg. . . 10 0.280 6 14 50 33 Iron + ove mg... 1.22 0.120 6 1.66 5.87 3.82 Magnesium . . . . . . . mg. . . 26 0.259 6 36 127 82 Phosphorus. . . +. +. mg... 196 5.530 6 267 944 614 Potassium . . . . . . . . . mg. . . 276 2.199 6 375 1,326 ae Sodium . . . . . . . o.oo. mg. . 52 0.960 6 71 252 BIG ov ob mt bw mg... 1.39 0.168 2 1.89 6.70 4.36 Copper . + + oo. mg... 0.118 0.024 2 0.160 0.568 0.369 Manganese . . . . . . . . . mg. . . 0.020 0.001 2 0.027 0.096 0.063 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . Lo... mg. . 0.039 0.004 6 0.053 0.188 9.122 Riboflavin . . . . . . . . . mg. . 0.119 0.006 6 0.162 0.572 0.372 Niacin... .... mg... 5.751 0.139 6 7.821 27.662 18.001 Pantothenic acid. . . . . . . mg. . . 0.705 0.959 3.391 2207 VitaminBg . . . . . . . . mg. . . 0.57 0.78 2.715 1.79 FOE » ow ov 8 = + = Lo. meg. 8 11 38 25 VitaminBqp . . . . Lo... meg . . 0.46 0.63 2.23 1.45 Vitamin A =. - - . - - or 9 S 2 2 LIPIDS: Fatty acids: 2 Saturated, total . . . . . . cg 0.16 0.21 0.75 0.49 0: now ove g B:0. : 5 wiv vow ows g : +1 1 g 10:0. . . . . . . .. g ws 1220. LL g 0.00 0.000 10 0.00 0.01 0.01 VAD. . cvs uis en g 0.00 0.000 12 0.00 0.01 0.01 16:0... g 0.07 0.009 12 0.10 0.34 0.22 IB, woe go woes g 0.05 0.005 12 0.07 0.23 0.15 Monounsaturated, total. . . g . . . 0.09 0.12 0.41 0.27 goa Cee £ «-- 0.01 0.002 12 0.01 9.92 2.43 do £ . sn 0.07 0.009 12 0.10 3 , 200.w vs mn me £ van 0.00 0.000 10 0.00 0.01 0.01 BY. eee g 0.00 0.000 10 0.00 0.01 0.01 Polyunsaturated, total . . . g . . . 0.13 0.18 0.63 0.41 Wess mmue =» g 0.09 0.011 12 0.12 0.41 0.27 be EEE g 0.00 0.000 12 0.00 0.01 0.01 Mews ow 0% moe g£ . . Fo Cee groom 0.03 0.004 11 0.04 0.13 0.08 ES vm wom om ono g ZS. £2 we 0.00 0.000 10 0.01 0.02 0.01 PHB, «wos vn kd li 0.01 0.002 10 0.01 0.02 0.02 Cholesterol . . . . . . . . mg. . . 66 1.375 6 89 316 206 Phytosterols . . . . . . . . Wg. « AMINO ACIDS: ak g vo 0.275 0.374 1.323 0.861 SoG wu 2 nw 4 & 1.076 1.463 5.176 3.368 sleadne £0 1.257 1.710 6.046 3.934 Leucine . «oe $ -nn 1.927 2.621 9.269 6.032 ie poe sr i ionine Lo Cn e287 : ; : C/stine oo cx mie «sw $ em 0.251 0.341 1.207 0.786 io SOOTY HI. a i OBE xe 0.956 . 2 : ee : a sf oe PPG ov wmv 0 wwe 1.687 .29 : . Histidine. eee £ 0.754 1.028 3.627 2.360 Alanine ee s 1.497 2.036 7.201 4.686 A cmc t dae : 2.348 3.193 11.294 7.349 Cum maze av 2 3.946 5.367 18.980 12.351 Cis 28 wesw § 1.199 1.631 5.767 3.753 Pg oo wwe en : 1.006 1.368 4.839 3.149 BolAE amano $ 1.076 1.463 5.176 3.368 ! With refuse = 696 g. 2 Values based on data for fat extracted from breast meat of fryer-roaster and young tom turkeys. AH-8-5 (1978) NDB No. 05209 TURKEY, FRYER-ROASTERS, LIGHT MEAT WITHOUT SKIN, cooked, roasted Page 236 Amount in edible portion of common measures of food Amount in edible portion of A tin 100 , edible porti fcuntin gram: edible portion 1 pound of food as purchased Nutrients and units Approximate measure and weight ! Edible portion from 1/2 turkey = 367 g; with refuse = 536 qg. Refuse:Bone 19%, skin 12% Mean Sindant Nimiger of 1 1b r-t-c turkey = 104 g 1c =140 g! A B Cc D E F G PROXIMATE: Water . . . . gon 68.56 0.288 6 11.30 95.99 214.60 keal 140 145 195 437 Boodianergy < - + = = + 3 kJ. 584 607 817 1,827 Protein (N X6.25) . . . . g . 30.19 0.290 6 31.39 42.26 94.48 Total lipid (fat) . . . . . | g 1.18 0.109 6 1.23 1.65 3.69 Carbohydrate, total . . . . g 0.00 0.00 0.00 0.00 Fiber . . . . . . . . .. g . 0.00 0.00 0.00 0.00 Ash... LLL. g 1.09 0.015 6 1.14 1.53 3.42 MINERALS: Calcium . . . . . mg. 15 0.985 6 15 20 46 on ov 5 4 v5 5 5 ou mg. 1.587 0.229 6 1.63 2.20 4.91 Magnesium | mg. 28 0.250 6 29 39 88 Phosphorus . . . . . . . mg. 216 3.376 6 224 302 675 Potassium . . . . | | mg. 277 2.641 6 288 388 867 Sodium . . . . . . . .. mg. 56 2.144 6 59 79 176 Zinc... LLL. mg. 2.08 0.139 2 2.17 2.92 6.52 Copper . . . . . .. .. mg. 0.086 0.027 2 0.089 0.120 0.269 Manganese . . . . . . . . mg. 0.025 0.005 2 0.026 0.035 0.078 VITAMINS: Ascorbicacid. . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . mg. 0.041 0.002 6 0.043 0.057 0.128 Riboflavin . . . . . . | mg. 0.136 0.006 6 0.141 0.190 0.426 Niacin . . . ...... mg. 6.936 0.155 6 7.213 9.710 21.710 Pantothenic acid. . . . . . mg. 0.715 0.744 1.001 2.238 VitaminBg . . . . . . | mg. 0.57 0.59 0.79 Y.17 Folacin . . . . . . . . . mcg 6 7 9 20 VitaminByy . . . . . meg 0.39 0.41 0.55 1.22 Vitamin A . . . . . . . Re. 2 2 2 2 LIPIDS: Fatty acids: Saturated, total. . . . . g 0.38 0.39 0.53 1.18 $0: 0 5g sono £g 6:0. » : 5s ws 3 5 £ 80. .: vos 0 ws £ 10:0. . . ...... g 120... LLL. g 0.01 0.01 0.01 0.02 14:0... LLL 2 0.01 0.01 0.01 0.02 1600. 6 + wv» g 0.17 0.18 0.24 0.54 18:0. ow + 2 +. « » g 0.12 0.12 0.16 0.36 Monounsaturated, total. . . g 0.21 0.21 0.29 0.64 iE REE LEE g 0.03 0.03 0.04 0.08 18:1. wv vs woes oa g 0.17 0.18 0.24 0.53 p02 g 0.01 0.01 0.01 0.02 2:1... LLL g 0.01 0.01 0.01 0.02 Polyunsaturated, total g 0.31 0.33 0.44 0.98 182: & 6 vv x ie » ou g 0.21 0.22 0.29 0.65 B32. hwo i.e g 0.01 0.01 0.01 0.02 Lv SE £ 204. .ov0n mss g 0.06 0.06 0.09 0.19 2005. 0. LL LLL. g 225. LL LLL. g sw 0.01 0.01 0.02 0.03 26... ...... g£ . .. 0.01 0.01 0.02 0.04 Cholesterol. . . . . . . . mg. . 86 5.560 6 90 121 270 Phytosterols . . . . . . . . mg. . ow AMINO ACIDS: Tryptophan . . . . . . , . £2 «3 0.343 0.357 0.480 1.074 Threonine . . . . . . . . . g 1.343 1.397 1.880 4.204 Isoleucine . . . . . . . . . g 1.570 1.633 2.198 4.914 Leucine , . . . . . . . .. g 2.405 2.501 3.367 7.528 Lysine . . . . . ..... g 2.845 2.959 3.983 8.905 Methionine . . . . . . . . g 0.874 0.909 1.224 2.736 Cystine + » ww » 4 5 5 4 ® 8 0.314 0.327 0.440 0.983 Phenylalanine . . . . . | . g 1.198 1.246 1.677 3.750 Tyrosine + vow: % we = 4 & £ 1.193 1.24) 1.670 3,734 Valine . . . .. ..... £ 1.604 1.668 2.246 5.021 Arginine... . . | g 2.106 2.190 2.948 6.592 Histidine. . . . . . . . . . 2 0.942 0.980 1.319 2.948 Alanine . . . . . . g 1.869 1.944 2.617 5.850 Asparticacid . . . . . . . . g 2.932 3.049 4,105 9.177 Glutamicacid. . . . . . . | g 4,927 5.124 6.898 15.422 Glyding . « + + vu sw 2 g 1.497 1.557 2.096 4.686 Proline . . . . . . . . g 1.256 1.306 1.758 3.931 Serine . . . . . ..... £ 1.343 1.397 1.880 4.204 AH-8-5 (1978) NDB No. 05210 TURKEY, FRYER-ROASTERS, DARK MEAT WITHOUT SKIN," raw Page 237 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 30%, skin 7% Mean Sunda Nufioer of 1 1b r-t-c 1/2 turkey turkey = 136 g = 479 g? A B Cc D E FE G PROXIMATE: Walths vv 5 2 55 8 & + gow 76.22 0.118 6 103.66 365.10 217.84 kcal . . 111 152 534 318 Food energy «= «= + « = + + * ko. 466 634 2.233 1,332 Protein (NX 6.25) . . . . . g 20.46 0.064 6 27,82 97.98 58.46 Total lipid (fat) . . . . . . . Zw 2.67 0.100 6 3.63 12.78 7.63 Carbohydrate, total . . . . . 8 woe 0.00 0.00 0.00 0.00 FIO, oo 23 0 5 § Bi 3 Baw 0.00 0.00 0.00 0.00 EEE EE LEY gov 0.88 0.002 6 1.20 4,21 2.51 MINERALS: Calcium... mg... 13 0.444 6 18 63 38 fron... mg... 1.66 0.049 6 2.25 1:93 4.73 Magnesium... . . . . . mg. . . 22 0.053 6 29 103 62 Phosphorus . . . . . . . . mg. . . 171 1.657 6 232 319 488 Potassium . . . . . . . . . mg. . . 244 4.597 6 332 1,170 698 Sodium . . . . .. . ... mg. . 69 1.144 6 94 332 198 Zinc... o.oo. mg... 2.66 0.296 2 3.62 12.75 7.61 Copper . . . . . . . ... mg... 0.162 0.025 2 0.220 0.776 0.463 Manganese . . . . . . . . . mg. . . 0.024 0.005 2 0.033 0.115 0.069 VITAMINS: Ascorbicacid. . . . . . . . mg... 0.0 0.0 0.0 . 0.0 Thiamin. . . . . . . . .. mg... 0.049 0.004 6 0.067 0.235 0.140 Riboflavin . . . . . . . . . mg. . . 0.200 0.006 6 0.272 0.958 0.572 Niacin. . . . . . . . .. mg. 2.957 0.118 6 4.022 14.164 8.451 Pantothenic acid. . . . . . . mg. . . 1.173 1.595 5.619 3.352 VitaminBg . . . . . . . . mg. . . 0.37 0.50 1.77 1.08 Folacin « «ov «= + 5 wow» meg . . 11 15 52 31 Vitamin Bjp® . LL... meg. . 0.41 0.55 1.95 1.16 a RE. 0 0 0 0 Vitamin A - . - . - «oo. ww. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g 0.90 \ 1.22 4.29 2.56 | g 6:0. . . .. .... £ BO, ...c55 559 g YOO: ov 5 5 3 & 3 5 g 5a 1X0, ww 3 2m 5 vw Z + 0.01 0.001 6 0.01 0.03 0.02 M0; wp 55% + 5» g . 0.02 0.003 8 0.02 0.08 0.05 160. . . . ..... g 0.47 0,037 8 0.64 2.26 1.353 1; g 0.27 0.019 8 0.36 1.28 0.77 Monounsaturated, total . . . g . . . 0.61 0.82 2.90 1.73 161. 0 oo gi: 0.09 0.020 8 0.12 0.43 0.25 PB von vn 2 5 #3 Ba g i: 0.50 0.041 8 0.68 2.40 1.43 2005 55 ow 48 2 ® «on 0.01 0.001 7 0.01 0.05 0.03 20: 2 5 vom rn om £ + wn 0.01 0.001 7 0.01 0.03 0.02 Polyunsaturated, total . . . g . . . 0.80 1.09 3.83 2.29 TBR vv wm vn ow g vom 0.65 0.050 8 0.88 3.10 1.85 183... g . . 0.02 0.007 8 0.03 0.13 0.07 184... . g +5 3 1.7 VP g owe 0.09 0.015 8 0.13 0.45 0.27 Wis... 0080 43 g E58: s vm zs ww g = ow 0.01 0.003 7 0.02 0.07 0.04 PUB, 5 pow #5 ow =a g wou 0.02 0.011 7 0.03 0.10 0.06 Cholesterol. . . . . . . . mg. . . 81 2.500 6 110 388 231 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . $ wes 0.232 0.316 1.111 0.663 Threonine . . . . . . . . . g «+ 0.910 1.238 4.359 2.601 Isoleucine . . . . . . . . . g 1.064 1.447 5.097 3.041 VEGGIE . & wi 2 4 2 © 2 8 ® 1.630 2.217 7.808 4.659 LYSINE 4 iv sw no 8 - 1.928 2.622 9.235 5.510 Methionine... . . . . . . g ... 0.592 0.805 2.836 1.692 Cystine . . . . . . . EF sax 0.213 0.290 1.020 0.609 Phenylalanine . . . . . . . g a - 0.812 1.104 3.889 2.321 Tyrosine. . . . . . . . g . . 0.808 1.099 3.870 2.309 Valine “i vw +: sm sx ow B +4 1.087 1.478 5.207 3.107 Arginine. . . . . . . . . g soe 1.427 1.941 6.835 4.078 Histidine. . . . . . . . . . g - 0.638 0.868 3.056 1.823 ARNINE © = 5 + 5 = » + w g - 1.267 1.723 6.069 3.621 Asparticacid . . . . . . . . g 1.987 2.702 9.518 5.679 Glutamic acid. . . . . . . . g sw 3.338 4.540 15.989 9.540 Glycine . . . . . . . . .. g§ - +» 1.015 1.380 4.862 2.901 Proline . . . . . . . . .. g 0.851 1.157 4.076 2.432 Serine i oiaw saw os g »m » 0.910 1.238 4.359 2.601 ! Without neck. 2 With refuse = 762 g. : Imputed values. Values based on data for fat extracted from thigh meat of fryer-roaster and young tom turkeys. AH-8-5 (1978) NDB No. 05211 TURKEY, FRYER-ROASTERS, DARK MEAT WITHOUT SKIN," cooked, roasted Page 238 Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of NGtFERES: al units i common measures of food 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse:Bone 31%, skin 10% Mean error samples 1 1b r-t-c turkey = 91 g 1c = 140 g? A B C D E F G PROXIMATE: Water . . . . . . . . . .. g 66.39 0.256 6 60.42 92.95 177.67 kcal . . 162 147 227 434 Food energy «+ + + + - - {fom = 678 617 949 1,815 Protein (NX 6.25) . . . . . g . .. 28.84 0.304 6 26.25 40.38 717.19 Total lipid (fat) . . . . . . . © ne 4.31 0.263 6 3.92 6.04 11.54 Carbohydrate, total . . . . . g - . . 0.00 0.00 0.00 0.00 Filler . = coon ov 5 w 3 5 3 Xion 0.00 0.00 0.00 0.00 Ash... LLL geo 0.98 0.020 6 0.89 1.37 2.63 MINERALS: Calcium . . . . mg... 26 1.611 6 24 7 70 fron... ........ mg. . . 2.41 0.181 6 2.19 3.38 6.45 Magnesium... . mg... 24 0.180 6 22 34 64 Phosphorus . . . . . . . . mg. . . 196 3.964 6 179 275 525 Potassium . . . . . . . . . mg. . . 246 1.897 6 224 345 659 Sodium + 5 vv ow ov sone mg... 79 2.835 6 12 110 211 Zinc . o.oo... mg. . . 4,13 0.063 2 2.76 5.79 11.06 Copper . . . . . . . . .. mg. . . 0.223 0.045 2 0.203 0.312 0.597 Manganese . . . . . . . . . mg. . . 0.025 0.002 2 0.023 0.035 0.067 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg... 0.051 0.004 6 0.046 0.071 0.136 Riboflavin . . . . . . . . . mg. . 0.248 0.016 6 0.226 0.347 0.664 NEW ww v0 3 4 0 5 38 0 3 mg... 3.471 0.086 6 3.159 4.859 9.288 Pantothenic acid. . . . . | . mg. . . 1.353 1.231 1.894 3.621 VitaminBg . . . . . . .. mg... 0.38 0.34 0.53 1.01 Folacin . . . . . . . . .. meg . 10 9 14 26 ViaminByp® . . . . . . meg. 0.39 0.35 0.55 1.04 Vitamin A - . . . LL. RE. . . 0 0 9 g w. .. 0 0 0 0 LIPIDS: : Fatty acids: Saturated, total . . . . . . g . .. 1.45 1.32 2.03 3.87 40... ...... £8 B10: 2.8 5 3 mew =» a 8 Bi wow smog on g 10:05 «vc + 3 v5 5 » gra 120... . . .... £ wy 0.01 0.01 0.01 0.02 40. .......- g& 0.03 0.02 0.04 0.07 160. . . . . .... g = +» 0.76 0.69 1.07 2.04 180. . . . . . ... g . .. 0.43 0.39 0.60 1.16 Monounsaturated, total. . . g . . . 0.98 0.89 1.37 2.62 1 PE EP, g 0.14 0.13 0.20 0.38 LAER EE g 0.81 0.74 1.13 2.16 00: 5 vi 5 9 0 wu £ = 0.02 0.01 0.02 0.04 BH. owiniv ames g =o 0.01 0.01 0.01 0.03 Polyunsaturated, total . . . g . . . 1.29 1:18 1.81 3.46 182... LLL. g 1.05 0.95 1.46 2.80 183... .. I 0.04 0.04 0.05 0.10 18. 55855.» Z wwe 204, . wwiz som ae gas 0.15 0.14 0.21 0.41 208: 2 wir 235 w 5 3 wks 225. wow nwo ks g wus 0.02 0.02 0.03 0.06 226... . Lo... gw os 0.03 0.03 0.05 0.09 Cholesterol. . . . . . . . mg. . . 112 6.024 6 102 157 300 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . .. 8... 0.328 0.298 0.459 0.878 Threonine . . . . . . . . . g vw 1.283 1.168 1.796 3.433 Isoleucine . . . . . . . . . 8 ovo 1.500 1.365 2.100 4.014 Leucine . . . . . . . . .. Z - ov 2.298 2.091 3.217 6.149 Lysine . . . . . . .... ££ «os 2.718 2.473 3.805 7.2713 Methionine . . . . . . . . g . .. 0.835 0.760 1.169 2.234 Cystine . . . . . . . ... g 0.300 0.273 0.420 0.803 Phenylalanine . . . . . . . 2 = 5; 1.145 1.042 1.603 3.064 TYROSINE + + 5 5 vo » 4 ¥ g 5 oa 1.140 1.037 1.596 3.051 Valine “Ew wom owe ww g + ow 1.532 1.394 2.145 4,100 Arginine. . . . . . . . . . ZB ow 2.012 1.831 2.817 5.384 Histidine... . + « v2 wow & 0.900 0.819 1.260 2.408 Alanine . . . . . . . . .. g& - 1.786 1.625 2.500 4.779 Asparticacid . . . . . . . . Z za 2.801 2.549 3.921 7.495 Glutamicacid. . . . . . . . 8 wo 4.707 4,283 6.590 12.596 GIVENE , = v5 4 w « 5 3 g ssn 1.431 1.302 2.003 3.829 Proline « = = + = « v 3 w 3 g ssw 1.200 1.092 1.680 3.211 Serine. ov. dw vw oa g «uw 1.283 1.168 1.796 3.433 ! Without neck. © Edible portion from 1/2 turkey = 320 g; with refuse = 544 qg. ® Imputed values. AH-8-5 (1978) NDB No. 05212 TURKEY, FRYER-ROASTERS, BACK, MEAT AND SKIN, raw Page 239 ! With refuse = 308 g. Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of Nutrients and units : common measures of food 1 pound of food as purchased Approximate measure and weight Refuse: Bone 41% Mean Sie Namherst ) Js Teter 1/2 back turkey = 52 g = 183 g! A B Cc D E F G PROXIMATE: Wille: wow 5 wo 3 & w # g 72.47 0.606 6 37.68 132.61 193.92 kal 151 78 275 403 Foodenergy - - - + + - - - ko. 630 327 1,152 1,685 Protein (NX 6.25) . . . . . g . .. 19.89 0.162 6 10.34 36.40 53.23 Total lipid (fat) . . . . . . . g .. 7.27 0.771 6 3.78 13.30 19.45 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 FIDO c & ow ¢ 5 5 9 # 8 1 4 Zs 0.00 0.00 0.00 0.00 Ash oo vv nme nme g ... 0.76 0.006 6 0.40 1.40 2.04 MINERALS: Calcium. . . . . . . . .. mg. 19 0.613 6 10 35 51 ron . . .. ....... mg... 1.40 0.097 6 0.73 2.57 3.75 Magnesium... . . . . . mg. . 19 'o0.231 6 10 34 50 Phosphorus . . . . . . . . mg. 155 1.456 6 81 283 414 Potassium . . . . . . . . . mg. 204 2.318 6 106 373 545 Sodio i: 2 5 sw 28 wy mg. 60 1.354 6 31 109 159 Zinc... o.oo... mg... 1.92 0.599 2 1.00 3.52 5.14 Copper . «a... mg... 0.137 0.042 2 0.071 0.251 0.367 Manganese . . . . . . . . . mg. . . 0.018 0.000 2 0.009 0.033 0.048 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. . . 0.042 0.004 6 0.022 0.077 0.112 Riboflavin . . . . . . . .. mg. 0.161 0.009 6 0.084 0.295 0.431 NEE + : mmss®+3 8 mg. . . 3,257 0.170 6 1.694 5.960 8.716 Pantothenic acid. . . . . . . mg. . . 1.032 0.537 1.889 2.162 VitaminBg . . . . . . . . mg... 0.32 0.17 0.59 0.86 Folacin . . . . . . . . .. meg. . 10 5 18 26 VitaminByp . . . . . LL. mcg 0.39 0.20 0.72 1.05 Lo RE. 2 0.653 2 1 3 5 VIEIRA + + = © + ww + a wo 6 2.174 2 3 11 16 LIPIDS: Fatty acids: Saturated, total . . . . . . g . .. 2.12 1.10 3.88 5.67 40... . ..... g 6:0. . .. ..... g 80: v5: 5 5 8 5 £ 100... oo. g 120, «5 2c 3 vw «+ = g 0.01 0.00 0.01 0.02 14:0... LL... g 0.05 0.03 0.10 0.14 16:0. . . . . .... 2 1.33 0.69 2.44 3.57 180. . . . . . ... g 0.51 0.27 0.94 1.37 Monounsaturated, total. . . g 2.50 1.30 4.58 6.69 161... g 0.42 0.22 0.76 1.11 1s (RS , g 2.03 1.05 83.71 5.43 BON yu vos 23 ks g 0.01 0.01 0.02 0.03 22. wv saw saw g 0.01 0.00 0.01 0.02 Polyunsaturated, total . . . g 1.88 0.98 3.43 5.02 182... LLL. g 1.61 0.84 2.95 4.31 183. 0... g 0.09 0.05 0.17 0.25 18:4. . . . . . . .. 8g 204 vs awk a £ sia 0.12 0.06 0.22 0.32 2:5: « ; 5 9 3 4m 2 20% ww ug mow vw g 0.02 0.01 0.03 0.04 BBB. i vc wow eww g . .. 0.02 0.01 0.04 0.06 Cholesterol. . . . . . . . mg. . . 86 2.938 6 45 187 229 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . BEE 0.216 0.112 0.395 0.578 Threonine . . . . . . . . . g 5 ow 0.859 0.447 1.572 2.299 Isoleuding . « « « we ox ow ws g 0.977 0.508 1.788 2.614 leucine . . ; : 4 a & 5 ow « 8 1.524 0.792 2.789 4.078 Lysine . . . . . . . . .. g 1.774 0.922 3.246 4.747 Methionine . . . . . . . . £ 0.550 0.286 1.007 1.472 Cystine . . . . . . .. .. g 0.225 0.117 0.412 0.602 Phenylalanine . . . . . . . g 0.772 0.401 1.413 2.066 Tyrosine . . . . . . . . . 2 0.737 0.383 1.349 1.972 Valine & «5 3 #8 ¢« 5% « £ 1.025 0.533 1.876 2.743 Arginine. « « « vw 5s + ws g 1.409 0.733 2.578 3.770 Histidine, . . « « vw + » w + 8 vos 0.586 0.305 1:072 1.568 Alanine . . . . . Lo... g 1.288 0.670 2.357 3.447 Asparticacid . . . . . . . . g 1.910 0.993 3.495 5.111 Glutamicacid. . . . . . . . g 3.134 1.630 5.735 8.387 GIVEINE 4. vv 5 = 4 5 5 5 3 2 1.306 0.679 2.390 3.495 Proline ov 25 2: : v5 ¥ g 0.978 0.509 1.790 2.617 Serie ow os 2 wos os mE sw g 0.874 0.454 1.599 2.339 AH-8-5 (1978) NDB No. 05213 TURKEY, FRYER-ROASTERS, BACK, MEAT AND SKIN, cooked, roasted Page 240 Nutrients and units Amount in 100 grams, edible portion Standard Number of Amount in edible portion of common measures of food Approximate measure and weight Amount in edible portion of 1 pound of food as purchased Refuse: Bone 41% Mean error samples 1 1b r-t-c 1/2 back turkey = 37 g = 130 g! A B C D E F G PROXIMATE: Water . . . . . . . . ... g 63.27 0.396 6 23.41 82.25 169.31 peal 204 76 265 546 Food energy: » + « » = « » » kJ. 854 316 1,110 2,285 Protein (NX 6.25) . . . . . g 26.15 0.514 6 9.68 34.00 69.99 Total lipid (fat) . . . . . . . g 10.24 0.726 6 3:79 13,32 27.41 Carbohydrate, total. . . . . g 0.00 0.00 0.00 0.00 Fiber. . . . . .. .... g 0.00 0.00 0.00 0.00 Ash... LLL 2 0.85 0.017 6 0.32 1.11 2.28 MINERALS: Calcium . . . . .. LL mg. 36 1.447 6 13 47 96 WOW wc sam sma o5» mg. 1.85 0.167 6 0.68 2.41 4,95 Magnesium mg. 20 0.274 6 8 27 55 Phosphorus . . . . . . . . mg. 170 3.973 6 63 221 454 Potassium . . . . . . . . . mg. 208 2.865 6 77 270 556 Sodium . . . . . . . . .. mg. 70 2.926 6 26 90 186 Zinc . o.oo... mg. 3.34 0.109 2 1.24 4.34 8.94 Copper . . . . . . . . .. mg. 0.166 0.040 2 0.061 0.216 0.444 Manganese . . . . . . . . . mg. 0.023 0.004 2 0.009 0.030 0.062 VITAMINS: Ascorbicacid. « + 5 w + mg. 0.0 0.0 0.0 0.0 Thiamin. « « 4 « 4 » & + » mg. 0.040 0.003 6 0.015 0.052 0.107 Riboflavin . . . . . . . .. mg. 0.193 0.012 6 0.071 0:25] 0.516 Niacin. . . . . . . ... mg. 3.517 0.100 6 1.301 4.572 9.411 Pantothenic acid. . . . . . . mg. 1.127 0.417 1.465 3.016 Vitamin Bg... . . . .. mg. 0.31 0.12 0.40 0.83 Folacin . . . . . . . . .. mcg 9 3 11 23 VitaminByp . . . LL... mcg 0.36 0.13 9-47 2.51 tn RE. 0 0.000 2 0 viamin A 1. 0 0.000 2 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g . 2.99 1.10 3.88 7.99 40; , ; 5 55 5 © & g 6:0. .:..:5 4: g B10. « «ow vox ow ow g 10:0. . . . . .... g 120. ©... g 0.01 0.00 0.01 0.02 14:0... LLL. g 0.07 0.03 0.09 0.20 160. . ....... g 1.88 0.70 2.44 5.03 1B0. : : 5+ 4 5 4 » £ 0.72 0.27 0.94 1.93 Monounsaturated, total 8 3.53 1.30 4.59 9.44 Wo « «wiv 5 0m 3 g 0.59 0.22 0.76 1.57 Bide vs som 5 wn 2 g 2.86 1.06 3.72 7.66 20:00. LLL g 0.02 0.01 0.02 0.04 Tr 2 mw x wn g 0.01 0.00 0.01 0.03 Polyunsaturated, total . . . g 2.64 0.98 3.44 1.07 8s 5 2 vot 5 «mo g 2.27 0.84 2.95 6.07 188. +. 56428 & 3 g 0.13 0.05 08.17 0.35 8:4 ¢ ww 5 5 om g 204... LL. LL. g 0.17 0.06 0.21 0.44 2:8. cow oe oa ow £ TIE vv novus g 0.02 0.01 0.03 0.06 226... . g . 0.03 0.01 0.04 0.09 Cholesterol. . . . . . . . mg. 108 4.974 6 40 140 288 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . £ 0.279 0.103 0.363 0.747 Threonine . . . . . . . . . g 1.116 0.413 1.451 2.986 Isoleucine . . . . . . . .. g 1.253 0.464 1.629 3.353 Leucine . . . . . . . . .. g 1.971 0.729 2.562 5.274 Lysine . . . ....... 8 2.278 0.843 2.961 6.096 Methionine . . . . . . . . g 0.709 0.262 0.922 1.897 Cystine « . . . + vv v4 8 0.306 0.113 0.398 0.819 Phenylalanine . . . . . . . g 1.006 0.372 1.308 2.692 Tyrosine . . . . . . . .. g 0.943 0.349 1.226 2.523 Valine . . . . . . . . .. g 1.330 0.492 1.729 3.559 Arginine... LL... g 1.864 0.690 2.423 4.988 Histidine, . . . . . . . .. 2 0.751 0.278 0.976 2.010 Alanine . . . . . LL... g 1.723 0.638 2.240 4.611 Asparticacid . . . . . . . . g 2.498 0.924 3.247 6.685 Glutamic acid. . . . . . . . g 4.058 1.501 5.275 10.859 Glycine . . . . . . . . .. g 1.890 0.699 2.457 5.058 Proline . + » « ov vo x ww g 1.367 0.506 1.777 3.658 Serine . . . . . . . ... g 1.142 0.423 1.485 3.056 ! With refuse = 221 gq. AH-8-5 (1978) NDB No. 05214 TURKEY, FRYER-ROASTERS, BACK, MEAT ONLY, raw Page 241 Nutrients and units Amount in edible portion of A nt in 100 grams, edible portion mou roms cher common measures of food Approximate measure and weight Amount in edible portion of 1 pound of food as purchased Refuse: Bone 41%, skin 10% Mean Standav Number of 11b r-t-c 1/2 back turkey = 43 g = 150 g! A B Cc D E F G PROXIMATE: Water. . . . . . . . . .. gz. 15.37 0.309 6 32.41 113.06 167.55 [kcal 120 52 180 266 Food energy = © = * - © kJ 502 216 752 1,115 Protein (NX 6.25). . . . . gz 20.66 0.108 6 8.88 30.98 45.92 Total lipid (fat) . . . . . . . £ 3.51 0.292 6 1.51 5.27 7.81 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber . . . . . . . .... g 0.00 0.00 0.00 0.00 Ash... ........ g 0.83 0.004 6 0.36 1.24 1.84 MINERALS: Calcium . . . . . . . . .. mg. 19 0.768 6 8 29 43 Iron... ........ mg. 1.44 0.128 6 0.62 2.18 3.20 Magnesium . . . . . . . . mg. 21 0.124 6 9 31 46 Phosphorus . . . . . . . . mg. 168 2.786 6 72 252 374 Potassium . . . . . . . . . mg. 222 3.485 6 96 333 494 Sodium . . . . . . . . .. mg. 65 1.230 6 28 97 144 Zinc . .......... mg. 2,02 0.750 2 0.87 3.03 4.49 Copper . . . . . . . . .. mg. 0.134 0.062 2 0.058 0.201 0.298 Manganese . . . . . . . . . mg. 0.019 0.001 2 0.008 0.029 0.042 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. 0.047 0.005 6 0.020 0.071 0.104 Riboflavin . . . . . . . .. mg. 0.176 0.009 6 0.076 0.264 0.391 Niacin... . ...... mg. 3.594 0.184 6 1.545 5,391 7.989 Pantothenicacid. . . . . . : mg. 1.182 0.508 1.773 2.628 VitaminBg . . . . . . . . mg. 0.37 0.16 0.56 0.83 Folacin . . . . . . . . .. mcg 11 5 16 24 VitaminBy . . . . . . . mcg 0.41 0.18 0.62 0.91 Vitamin A . . . . . . . . . ’, 0 0 g 0 1. 0 0 0 0 LIPIDS: Fatty acids:2 Saturated, total . . . . . . g 1.18 0.51 1.77 2.62 40. .. . . 44:35 £ 8:0: 5 5 5 6 + 52 £ 80. . cs w+ 3% wa £ 10:0... . «= = « «wo g 1220... . . LL. g 0.01 0.002 6 0.00 0.01 0.02 14:0... ...... g 0.02 0.005 8 0.01 0.03 0.05 0, ovens 8 0.62 0.063 8 0.27 0.93 1.38 180. « . » 052 & 3 g 0.35 0.034 8 0.15 0.53 0.78 Monounsaturated, total. . . g 0.80 0.34 1.19 1.77 Wile: oomsams g 0.12 0.028 8 0.05 0.18 0.26 Bila os wm 5 5 w g 0.66 0.069 8 0.28 0.99 1.46 20 «a wen wns g 0.01 0.002 7 0.01 0.02 0.03 ZW ss nm g 0.01 0.002 7 0.00 0.01 0.02 Polyunsaturated, total . . . g 1.05 0.45 1.58 2.34 18:2... g 0.85 0.086 8 0.37 1.28 1.89 BE. ss 06358 9 3 g 0.03 0.010 8 0.01 0.05 0.07 184. . 2s 2 2 #9 ¢ g 04, sss es £ 0.12 0.021 8 0.05 0.19 0.28 205. + wok vow ov os 4 22:5. 0... g 0.02 0.004 7 0.01 0.03 0.04 2:6... gz . 0.03 0.015 7 0.01 0.04 0.06 Cholesterol . . . . . . . . mg. 74 3.423 6 32 112 165 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.235 0.101 0.353 0.522 Threonine . . . . . . . . . g 0.919 0.395 1.379 2.043 Isoleucine . . . . . . . . . g 1.074 0.462 1.611 2.388 Leucine . . . . . . . . .. g 1.646 0.708 2.469 3.659 Lysine . . . . . . . . .. g 1.947 0.837 2.921 4,328 Methionine. . . . . . . . g 0.598 0.257 0.897 1.329 Cystine . . 2.6 3 2 3 2 + » 8 0.215 0.092 0.323 0.478 Phenylalanine . . . . . . . g 0.820 0.353 1.230 1.823 Tyrosine = «= + «5 oa + = g 0.816 0.351 1.224 1.814 Valine Lo... g 1.097 0.472 1.646 2.439 Arginine. . . . . . . . . . 8 1.441 0.620 2.162 3.203 Histidine. . . . . . . . . . g 0.644 0.277 0.966 1.432 Alanine . . . . . . . . . & 1.279 0.550 1.919 2.843 Asparticacid . . . . . . . . 8 2.006 0.863 3.009 4.459 Glutamicacid. . . . . . . . g 3.371 1.450 5.057 7.494 GIVEN : 5 w + + » & 5 » « g 1.025 0.441 1.538 2.219 Profile . « «+» «sow won g 0.859 0.369 1.289 1.910 Serine. . «oi now ow ow g 0.919 0.395 1.379 2.043 ! With refuse = 308 g. 2 Values based on data for fat extracted from thigh meat of fryer-roaster and young tom turkeys. AH-8-5 (1978) NDB No. 05215 TURKEY, FRYER-ROASTERS, BACK, MEAT ONLY, cooked, roasted Page 242 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 41%, skin 15% Mean error samples 1 1b r-t-c 1/2 back turkey = 27 g = 96 g! A B C D E F G PROXIMATE: EWS LE bone om d 2: 66.01 0.462 6 17.82 63.37 131.75 kcal . . 170 46 164 340 Food energy - - = « - - - - PY 713 193 685 1,424 Protein (NX 6.25). . . . . g . .. 28.02 0.496 6 7.56 26.89 55.92 Total lipid (fat) . . . . . . . g .. . 5.64 0.513 6 1.52 5.41 11.25 Carbohydrate, total. . . . . g . .. 0.00 0.00 0.00 0.00 SRB E EE monn om g£ . .. 0.00 0.00 0.00 0.00 TELE Zo ann 0.90 0.015 6 0.24 0.86 1.79 MINERALS: Caleumi,. « + 5 wu + 5 a mg 36 0.800 6 10 35 72 Iron... ....... mg 1.85 0.167 6 0.50 1.77 3.69 Magnesium | mg 22 0.295 6 6 21 43 Phosphorus. . . . . . . mg 177 4.282 6 48 170 353 Potassium . . . . . . . . mg 217 2.994 6 59 209 434 Sodium . . . . . . . .. mg 73 2.5585 6 20 70 145 ZOE « wom 58 5m 2% 9 mg 3.80 0.136 2 1.03 3.65 7.58 Copper = « « « 5 @ » 4 » mg 0.179 0.041 2 0.048 0.172 0.357 Manganese . . . . . . . . mg 0.825 0.005 2 0.007 0.024 0.050 VITAMINS: Ascorbicacid. . . . . . . mg 0.0 0.0 0.0 0.0 Thiamin. . . . . . . .. mg 0.045 0.004 6 0.012 0.043 0.090 Riboflavin . . . . . . . . mg 0.205 0.013 6 0.055 0.197 0.409 Niacin. . . . . . . .. mg 3.829 0.113 6 1.034 3.676 7.643 Pantothenic acid. . . . . . mg 1.422 0.384 1..365 2.838 VitaminBg . . . . . .. mg 0.40 0.11 0.38 0.79 Folacin . . . . . . . . . meg 10 3 10 21 VitaminByp . . . LL. meg 0.41 0.2% 0.39 0.82 Lo RE. 0 0 0 0 Vitamin A . . . . . . . . . ww. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . g 1.89 0.51 1.82 3.78 B80. wiv ww ova £ 6:0. . . . . .... z 80. . .. ..... g 10:0. . . . . . . .. g . .. 10: 5 2 5 mm x no g£ 0.01 0.00 0.01 0.02 0. wo 2 5555 0 g . 0.04 0.01 0.03 0.07 160... 2 ss 1.00 0.27 0.96 1.99 180. ........ g& 0,57 0.15 0.54 1.13 Monounsaturated, total. . . g . . . 1.28 0.35 1:23 2.55 161. «aa g - 0.19 0.05 0.18 0.37 181... g 1.06 0.29 1.01 2.11 200. LLL g 0.02 0.01 0.02 0.04 22:0... g 0.01 0.00 0.01 0.03 Polyunsaturated, total . . . g 1.69 0.46 1.62 3.37 18:2. o vs 28 8 5 g 1.37 0.37 1:31 2.73 Wie von win on g 0.05 0.01 0.05 0.10 184. . « 2 ow vs ow £ Wd. ons xa g 0.20 0.05 0.19 0.40 20:5... LL LL. g 225. von vse we g 0.03 0.01 0.03 0.06 226. . . . 5 vn g 0.04 0.01 0.04 0.09 Cholesterol = + 3 5 w « 5 » mg. 95 4.152 6 26 91 190 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan I ER 0.318 0.086 0.305 0.635 Threonine . . . . . . .. g 1.246 0+336 1.196 2.487 Isoleucine . . . . . . . . g . . . 1.457 0.393 1.399 2.908 Leucine Ce g 2.232 0.603 2.143 4.455 Lysine . . . . . . . .. 8 - 2.640 0.713 2.534 5.269 Methionine . . . . . . . . g «= 0.811 0.219 0.779 1.619 Cystine Ce g& «= 0.291 0.079 0.279 0.581 Phenylalanine... . . & =v 1.112 0.300 1.068 2.220 Li Bow 1.107 0.299 1.063 2.210 Valine FE g . . 1.488 0.402 1.428 2.970 Arginine ei Re £ mov 1.954 0.528 1.876 3.900 Histidine he 2 wom wos wom ww g& . 0.874 0.236 0.839 1.745 Alanine Ce g& 1.735 0.468 1.666 3.463 Aspartic acid TEE EY g 2.721 0.735 2.612 5.431 Glutamicacid. . . . . . . . zg ... 4.572 1.234 4.389 9.126 Glycine Eva wow vos vow g 1.389 0.375 1.333 2.2712 Proline four mow woe a ew g - 1.165 0.315 1.118 2.325 Serine. . 4 we sew en g& 1.246 0.336 1.196 2.487 AH-8-5 (1978) NDB No. 05216 TURKEY, FRYER-ROASTERS, BREAST, MEAT AND SKIN, raw Page 243 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 127% f Mean Sande Numer 1 1b r-t-c 1/2 breast turkey = 123 g = 433 g! A B c D E F G ERO Mua: 199 89.64 315.55 290.92 Water. . + s 5 ss 95 3% & + 72.88 0. 6 . : . keat 125 154 543 500 Food energy. + (= 2 2 = 8 » » oy... 525 645 2,271 2,094 Protein (NX 6.25). . . . . Zz... 23.76 0.070 6 29.22 102.86 94.83 Total lipid (fat) . . . . . . . g -.. 2.65 0.201 6 3.26 11.48 10.59 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 FIDRFs s+ 2 6 2 2 2 2/8 & # g 0.00 0.00 0.00 0.00 Ash ooo 2 0.97 0.007 6 1.19 4.20 3.87 MINERALS: Calcium. . . . . . . . .. mg. . . 11 0.292 6 14 48 44 FON + oo ee ee mg... 1.19 0.118 6 1.46 5.14 4.73 Magnesium. . . . . . . . mg... 26 0.276 6 32 112 103 Phosphorus. . . . . . . . mg. . . 195 5.771 6 240 844 778 Potassium . . . . . . . . . mg. . . 276 2.204 6 339 1,195 1,101 SOU . osc sows ose mg 48 0.757 6 59 208 192 TE + wn vx me xno mg... 1.28 0.038 2 1.57 5.53 5.10 COPPOT = = ov v0 ea ws mg... 0.117 0.007 2 0.144 0.507 0.467 Manganese . . . . . . . . . mg... 0.020 0.001 2 0.025 0.087 0.080 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . .. Lo. mg... 0.039 0.004 6 0.048 0.169 0.156 Riboflavin . . . . . . . . . mg... 0.116 0.006 6 0.143 0.502 0.463 NRE + + 5 5 60 oo 5 8 mg... 5.809 0.136 6 7.145 25.153 23.190 Pantothenic acid. . . . . . . mg. . . 0.679 0.835 2.940 2.711 VitaminBg . . . . . . . . mg. . . 0.53 0.66 2.31 2.13 Folacin . . . . . . . . .. meg . 8 10 34 31 VitaminBy3 . . . . . . . . meg . 0.46 0.56 1.97 1.82 Vitamin A « - «oo. oe or ! 2.202 2 : 4 4 LIPIDS: Fatty acids: Satratad far oe ean wd g . . 0.72 0.89 3.13 2.89 «+ | g . . 6:0. . ....... g 80. + vss Es £ YOO: ov x #8 vs 2 g 130. 5 ss sw sam 8 0.00 0.00 0.01 0.01 40. ........ 8 0.02 0.02 0.08 0.08 JG recta hs oman 8 0.48 0.59 2.06 1.90 BB. ov wiv ovo 8 0.16 0.19 0.68 0.63 Monounsaturated, total. . . g 1.00 1.23 4.31 3.98 161 noms smn £ 0.17 0.21 0.73 0.67 EE 8 0.80 0.99 3.48 3.21 MWimsannssu & 0.00 0.00 0.01 0.01 Hu visu ws 8 . ; 01 0.01 Pol yunsgturred; total . . . g 3.09 2.99 341 2.50 82. £ 0.53 0.65 2.30 2.12 wl : 0.04 0.04 0.15 0.14 204. 0... LL. g 0.03 0.04 0.15 0.14 WS. + oa EF Ed £ t : : MBecumennss £ 0.01 0.01 0.02 0.02 Phys amanwee £ >. 0.01 0.01 0.03 0.02 Cholesterol. . . . . . . . mg... . 70 1.473 6 86 302 279 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Typomhan . oo ooo «0 gues 0.264 0.325 1.143 1.054 Threonine mAs c rue er Ri? £ ~~ 1.042 1.282 4.512 4.160 HeingEs @ wv « wow £ 1.203 1.480 5.209 4.802 Levine simmEE HEED g 1.859 2.287 8.049 7.421 Sys ie WEEE. : 2.182 2.684 9.448 8.711 Co 3 0.673 0.828 2.914 2.687 YSUNE ov ww x mx nse 0.257 0.316 1.113 1.026 Prenylalspins own B® f 0.933 1.148 4.040 3.725 ae Ce . 0.911 1.121 3.945 3.637 hi Shi Sona 1.244 1.530 5.387 4.966 Histidine. Co oo g& x» 1.669 2.053 7.227 6.603 Alanine . . . . . . . . . . £ 2.7490 2.845 3126 2.897 Asparticacid . . . . . . . . g 2.295 2.823 9.937 9.162 Glutamic acid. . . . . . . . g . : > ‘ Cha : 3.813 4.690 16.510 1.00} Proline . . . . . . . . .. g 1.38% 1-672 ne 4.283 Serle oniiamrnns £ 1.050 1.292 4.547 4.192 ! With refuse = 492 g. AH-8-5 (1978) NDB No. 05217 TURKEY, FRYER-ROASTERS, BREAST, MEAT AND SKIN, cooked, roasted Page 244 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 11% Mean error 1 1b r-t-c 1/2 breast turkey = 98 g = 344 g! A B Cc E F G PROXIMATE: Water . . . . . . . . . .. g 67.63 0.272 6 66.28 232.66 273.04 kcal 153 150 526 618 Food energy - - = - - - . - kJ. 640 627 2,202 2,584 Protein (NX 6.25). . . . . g . 29.07 0.287 6 28.48 99.98 117.34 Total lipid (fat) . . . . . . . g 3.20 0.191 6 3.14 11.02 12.93 Carbohydrate, total. . , . . g 0.00 0.00 0.00 0.00 Fiber . . . . . . . . ... £ 0.00 0.00 0.00 0.00 eg g 1.10 0.014 6 1.07 3.77 4.42 MINERALS: Callum . = . o.oo mg. 15 0.965 6 15 51 60 WOR « «4% uw mm 8 3 mg. 1.57 0.228 6 1.53 5.38 6.32 Magnesium |... | mg. 28 0.259 6 27 96 112 Phosphorus. . . . . . . | mg. 216 3.665 6 212 743 871 Potassium . . . . . . . . . mg. 279 2.831 6 274 961 1,128 Sodium . . . . . . . . .. mg. 53 1.956 6 52 182 214 LAE 5 i 2 2 mon vam ows mg. 1.77 0.144 2 1.74 6.10 7.15 Copper . . . . . . . ... mg. 0.076 0.024 2 0.074 0.261 0.307 Manganese . . . . . . . . . mg. 0.024 0.004 2 0.024 0.083 0.097 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. 0.041 0.002 6 0.040 0.141 0.166 Riboflavin . . . . . . . . | mg. 0,135 0.006 6 0.132 0.464 0.545 Niacin... . mg. 6.962 0.170 6 6.823 23.949 28.106 Pantothenicacid. . . . . . . mg. 0.661 0.648 2.274 2.668 VitaminBg . . . . . . .". mg. 0.51 0.50 1.74 2.04 Folacin . . . . . . . . .. meg 6 6 21 24 ViaminBjp . . . LL... meg 0,37 0.36 1.27 1.49 ; RE. 0 0.000 2 0 0 0 vitamin A ee uv. 0 0.000 2 0 0 0 LIPIDS: Fatty acids: . Saturated, total . . . . . | 8 0.87 0.86 3.01 3.53 80. - 5m £ 6:0. - . Lion £ 80. . .. . .... g 10:0. . . . . .. .. g 1220. LL g 0.00 0.00 0.01 0.01 “Mo. ........ g 0.02 0.02 0.08 0.09 0, ums 5 25 4 » £ 0.58 0.56 1.98 2.32 180. . ....... g 0.19 0.19 0.65 0.77 Monounsaturated, total £ 1.20 1.18 4.13 4.84 6. «v5 wns on g 0.20 0.20 0.70 0.82 81... LL g 0.97 0.95 3.33 3.91 200... 2 0.00 0.00 0.01 0.01 RN: 3 bw eves & 0.00 0.00 0.01 0.01 Polyunsaturated, total FA 0.76 0.74 2.61 3.06 122, LLL. £ 0.64 0.63 2.21 2.60 3. . wv s smn £ 0.04 0.04 0.14 0.17 184. LL g 20:4. 0... LL. £ ws. LT . 0.04 0.04 0.14 0.17 BE. even g 0.01 0.01 0.02 0.02 Mr 2h mn mons 8 0.01 0.01 0.02 0.03 Cholesterol. . . . . . . . mg. 90 6.407 6 88 310 364 Phytosterols . . . . . . . . mg. AMINO ACIDS: TAPED o «wom vu & 0.322 0.316 1.108 1.300 foflne = v2 2 2 4 nw : 1.273 1.248 4.379 5.139 Sn 2 1.466 1.437 5.043 5.918 bi i x wn sam £ 2.268 2.223 7.802 9.156 kite isc eum ume £ 2.660 2.607 9.150 10.738 Methionine Fv dws RoW os £ 0.821 0.805 2.824 3.314 Gene cmv» 2m 32m $ 0.317 0.311 1.090 1.280 Phenylalanine “5 ow ow a WE g 1.140 1.117 3.922 4.602 Tyce wooo woven f 1.110 1.088 3.818 4.481 Ade. LTT g 1.519 1.489 5.225 6.132 BNR: won sn wim : 2.044 2.003 7.031 8.252 Ning: « orm 3 0.879 0.861 3.024 3.549 pron I Ally : 1.844 1.807 6.343 7.444 kar irra . 2.805 2.749 9.649 11.324 RPE wv 2 WL 1 . 4.654 4.561 16.010 18.788 oie 2 1.693 1.659 5.824 6.835 Fe ee : 1,327 1.300 4.565 5.357 Co 1.284 1.258 4.417 5.184 AH-8-5 (1978) NDB No. 05218 TURKEY, FRYER-ROASTERS, BREAST, MEAT ONLY, raw Page 245 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Approximate measure and weight Amount in edible portion of 1 pound of food as purchased Refuse: Bone 12%, skin 9% Mean Li Nor ot 1 1b r-t-c 1/2 breast turkey = 111 g = 390 g! A B C D E F G PROXIMATE: Water. « « wv 5 5 wo» 5 ow g 74.12 0.177 14 82.27 289.05 265.56 Foodenergy = * + = = » kcal 111 123 433 397 ood energy kJ 464 515 1,810 1,663 Protein (NX 6.25). . . . . g 24.60 0.148 10 27.30 95.94 88.14 Total lipid (fat) . . . . . . . 2 0.65 0.101 12 0.72 2.54 2.34 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber. « « wow + wo « + = £ 0.00 0.00 0.00 0.00 Ash . .......... g 1.02 0.009 6 1.14 3.99 3.67 MINERALS: Galcium . . . . LLL mg 10 0.291 6 11 39 36 fron... ........ mg 1.17 0.127 6 1.30 4.57 4.20 Magnesium mg 28 0.298 6 31 108 99 Phosphorus. . . . . . . . mg 206 6.211 6 228 802 737 Potassium . . . . . . . .. mg 293 2.322 6 325 1,142 1,050 Sodium . . . . . . . . .. mg 49 0.879 6 55 193 177 Zine . . . o.oo. mg 1.24 0.042 2 1.38 4.85 4.45 Copper . . . . . . . . .. mg 0.116 0.013 2 0.129 0.452 0.416 Manganese . . . . . . . .. mg 0.021 0.001 2 0.023 0.082 0.075 VITAMINS: Ascorbicacid. . . . . . . . mg 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg 0.041 0.004 6 0.046 0.160 0.147 Riboflavin . . . . . . . .. mg 0.118 0.006 6 0.131 0.460 0.423 Niacin... . .. mg 6.255 0.140 6 6.943 24.395 22.412 Pantothenic acid. . . . . . . mg 0.717 0.796 2.796 2.569 VIRminBg. « x « + wmv « mg. 0.58 0.65 2.27 2.09 Folacin . . . . . . . . .. meg. 8 9 32 29 VitaminByp . . . . . . . mcg 0.47 0.52 1.84 1.69 — RE. 0 0 0 Vitamin A . . . . . . . . ww. 9 0 0 0 LIPIDS: Fatty acids: 2 Saturated, total . . . . . . 8 0.21 0.23 0.81 0.75 40. . . . . .... 8g 6:0. . . . . .. .. £ 80. : comes ms g 1000: « s 3 = 8 m= g 73 i 120... & 0.00 0.001 10 0.00 0.01 0.01 HO. co «wv 5 wo BE +n 0.00 0.000 12 0.00 0.02 0.01 160. . . . ..... g 0.09 0.016 12 0.10 0.37 0.34 18:0... o.oo... g 0.06 0.010 12 0.07 0.25 0.23 Monounsaturated, total . . . g . . . 0.11 0.13 0.44 0.41 16:1. 0... g£ 0.01 0.003 12 0.02 0.05 0.05 BA 2 v0 55 & 3 2 smu 0.09 0.016 12 0.10 037 0.34 20:0. & = wm 0.00 0.000 10 0.00 0.01 0.01 2:0. & 0.00 0.000 10 0.00 0.01 0.01 Polyunsaturated, total . . . g . . . 0.17 0.19 0.67 0.62 IBZ. was g 0.11 0.019 12 0.13 0.44 0.41 183... .. £ . . 0.00 0.001 12 0.00 0,01 0.01 184. . 0... g . . 20s «x mvp wns £ «oo 0.03 0.007 11 0.04 0.13 0.12 205. » . nop os a 2 iw 4 DF sametmes £ vue 0.01 0.001 10 0.01 0.02 0.02 6, ssw usw us 8 sows 0.01 0.003 10 0.01 0.03 0.03 Cholesterol. . . . . . . . Wigs: ww « 62 1.904 6 69 243 223 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g - . . 0.279 0.310 1.088 1.000 Threonine . . . . . . . . . ss 1.094 1.214 4.267 3.920 Isoleucine . . . . . . . . . g +s» 1.279 1.420 4.988 4.583 Leucine . . . . . . . . .. 8 +. 1.960 2.176 7.644 7.023 Lysine . . . . ..aow son 8... 2.318 2.573 9.040 8.305 Methionine . . . . . . . . gw ovo» 0.712 0.790 2.777 2.551 Cystine . . . . . . . . .. g xn 0.256 0.284 0.998 0.917 Phenylalanine . . . . . . . 8 & % 3 0.976 1.083 3.806 3.497 Tyrosine . . . . . . . . . g +. 0.972 1.079 3.791 3.483 Valine A EEE EEE & =~ » » 1.307 1.451 5.097 4.683 Arginine. . . . . . . ... & 1.716 1.905 6.692 6.148 Histidine i 5 REE RW AEE g 0.768 0.852 2.995 2.752 Alanine . . g 1.523 1.691 5.940 5.457 APINGIEL « == + ww + 4 £ 2.389 2.652 9.317 8.560 Glutamic acid Co g 4.015 4.457 15.659 14.386 Glycine Ce 8 1.220 1.354 4.758 4,371 Proline Ce 8 1.023 1.136 3.990 3.665 Serine . . . . . . . . .. 8 1.094 1.214 4.267 3.920 ! With refuse = 492 g. 2 Values based on data for fat extracted from breast meat of fryer-roaster and young tom turkeys. AH-8-5 (1978) NDB No. 05219 TURKEY, FRYER-ROASTERS, BREAST, MEAT ONLY, cooked, roasted Page 246 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Standard Number of Refuse: Bone 11%, skin 10% Mean error samples 11b r-t-c 1/2 breast A 5 c b turkey = 87 g = 306 g! a PROXIMATE: Water, «os » wom 5 wg zg... 68.40 0.419 6 59.51 209.31 245.08 kcal . . 135 117 413 484 Food energy - - = - - + YR 565 491 1,728 2,024 Protein (N X6.25) . . . . . g . . 30.06 0.263 6 26.15 91.98 107.70 Total lipid (fat) . . . . . . . TE. 0.74 0.069 6 0.64 2.25 2.63 Carbohydrate, total . . . . . gw 0.00 0.00 0.00 0.00 Fiber... . ...... g 0.00 0.00 0.00 0.00 Ash... LL... £ 1.14 0.015 6 0.99 3.49 4.09 MINERALS: Calcium. . . . . . . . .. mg. . 12 0.751 6 11 38 45 Iron... ........ mg... 1.53 0.238 6 1,33 4.68 5.47 Magnesium . . . . . . |. mg. . 29 0.259 6 25 89 104 Phosphorus . . . . . . . . mg. . . 224 3.651 6 195 685 803 Potassium . . . . . . . . . mg. . . 292 3.085 6 254 83: 1,844 Sodium . . . . . . . ... mg. . . 52 1.902 6 45 Zine . .......... mg. . . 1.74 0.147 2 1.51 5.32 6.23 Copper . «o.oo... mg... 0.070 0.023 2 0.061 0.214 0.251 Manganese . . . . . . . . . mg. . . 0.024 0.005 2 0.021 0.073 0.086 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . = « + « «5 « mg. . . 0.043 0.002 6 0.037 0.132 0.154 Riboflavin . . . . . . . .. mg... 0.131 0.005 6 0.114 0.401 0.469 Niacin: © . «v5 0 m0 5 8 mg... 7.493 0.168 6 6.519 22.929 26.847 Pantothenic acid. . . . . . . mg. . . 0.708 0.616 2.166 2.537 VitaminBg . . . . . . . . mg... 0.56 0.49 1.71 2.01 Folacin . . . . . . . . .. meg. 6 6 19 23 VitaminByp . . . . . . . . mcg 0.39 0.34 1.18 1.38 Vitamin A . . . . . . . .. RE; 0 0 0 0 w. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g 0.24 0.20 0.72 0.84 40. . 55 53 5 & 8 Z uss 80: : vw 23% & 5 £g 80: . m0 + 3 = 2 = £ 100. & ww = 5 = + = 2 wo 120... . LL... 8" den 0.00 0.00 0.01 0.01 14:0... ...... B eon 4 0.00 0.00 0.01 0.01 16:0. . . . . .... 8 . . . 0.11 0.09 0.33 0.38 BO: «oi 2 5.5 4 3 2 ais 0.07 0.06 0.22 0.25 Monounsaturated, total. . . g . . . 0.13 0.11 0.39 0.46 61: . 56 +5 +5 g ww: 0.02 0.01 0.05 0.06 181... g . .. 0.11 0.09 0.32 0.38 20:1... LL. g£ . .. 0.00 0.00 0.01 0.01 221... LL... g£ . . . 0.00 0.00 0.01 0.01 Polyunsaturated, total . . . g . . . 0.20 0.17 0.60 2.32 WZ. «vss mows £ 0.13 0.11 0.39 . BR. v0 350 g +. 0.00 0.00 0.01 0.01 184; 5. ov 2: v5 + 4 g xs 204 sR EE pw ys gos 0.04 0.03 0.12 0.14 8, ow noe £ «+. 8. we vom ow Ba ow a 0.01 0.01 0.02 2.03 226... . LL... 0.01 0.02 . Cholesterol . . . . . . . . mg. . . sr 6.552 6 73 255 299 Phytosterols . . . . . . . . mg: AMINO ACIDS: Tryptophan mE ERE 8 gow 0.342 0.298 1.047 1.225 Inactive Ce g - . 1.337 1.163 4.091 $399 soleucing Ce ee eee & + + 1.563 1.360 4.783 . Leucine eee 8 - . 2.395 2.084 1.329 8.581 Bes SE. wn Zu Cystine . . LL. g 0.801 0.272 0.958 1.121 Phenylalanine GEE WE 8 - 1.193 1.038 3.651 4.275 —I PO 3.48% 11389 2.887 IH ne... 1. . . . Arginine. . . . . . . . .. g 1.824 6.417 7.514 Histidine. . . . . . . ... £ 2.007 0.816 2.870 3.361 Alanine . See 8 1.861 1.619 5.695 6.668 Asparticacid . . . . . . . . g 2.920 2.540 8.935 10.462 Glutamic acid. . . . . . . . g 4.906 4.268 15.012 17.578 Glycine « . + « « : + «5 = g 1.491 1.297 4.562 5.342 Proline . . . wos wove wou g 1.251 1.088 3.828 4.482 Serine . . . . . . . . .. 8... 1.337 1.163 4.091 4.790 ! With refuse = 388 g. AH-8-5 (1978) NDB No. 05220 TURKEY, FRYER-ROASTERS, LEG, MEAT AND SKIN, raw Page 247 v i : Amount in edible portion of Amount in edible portion of Nutrients and uni Amount in 100 grams, edible portion common measures of food 1 pound of food as purchased Igtis- ahd units Standard Number of Approximate measure and weight Refuse: Bone 23% Mean error samples 1 1b r-t-c 1 leg i turkey = 99 g =349 g A B Cc D E F G PROXIMATE: Water . . . . . . .. . .. g£ 15.61 0.187 6 74.85 263.86 264.09 F . [kcal 118 117 412 413 ood energy + + +: kL. 494 489 1,725 1,727 Protein (NX 6.25). . . . . € 2:34 20.13 0.089 6 19.93 70.25 70.31 Total lipid (fat) . . . . . . . g 5 4x 3.57 0.165 6 3.53 12.46 12.47 Carbohydrate, total . . . . . g - . 0.00 0.00 0.00 0.00 Fiber . . . . . . . . ... g . . 0.00 0.00 0.00 0.00 Ash... ........ g . . 0.88 0.001 6 0.87 3.06 3.06 MINERALS: Clelum = wv ¢ 3 9 8 3 5 mg. . 11 0.596 6 11 38 38 WOM: © aww» sw 5% ws mg... 1.74 0.076 6 1.72 6.07 6.08 Magnesium . . . . . . . . mg... 21 0.059 6 21 74 74 Phosphorus. . . . . . . . mg. . 168 1.367 6 166 586 586 Potassium . . . . . . . .. mg. . 246 4.363 6 244 859 860 Sodium . . . . LL... mg. . 69 1.232 6 69 242 242 Zine . . LLL mg. . 2.90 0.042 2 2.87 10.12 10.13 Copper . . . . ...... mg... 0.167 0.060 2 0.165 0.583 0.583 Manganese . . . . . . . .. mg. . . 0.026 0.007 2 0.026 0.091 0.091 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . ..... mg. . . 0.048 0.004 6 0.048 0.168 0.168 Riboflavin . . . . . . . .. mg... 0.203 0.006 6 0.201 0.708 0.709 Niacin... ....... mg... 2.621 0.113 6 2.595 9.147 9.155 Pantothenic acid. . . . . . . mg. . . 1.120 1.109 3.909 3.912 VitaminBg . . . . . . .. mg... 0.35 0.35 1.23 1.23 Folacin . . : + «=. «2. (weg. 10 10 36 36 VitaminByp . . . . . . . . meg . . 0.40 0.40 1.40 1.40 a RE. . . . 2 2 Vitamin A... . . . ... w. } O18 2 J 7 7 LIPIDS: Fatty acids: Saturated, total . . . . . . ET 1.10 1.09 3.83 3.83 80. . wos ows € +n» 60. «ss vw ov wu £ 80. . ....... g 10:0... . ... .. g . .. 120... . ..... g . .. 0.01 0.00 0.02 0.02 Mls sam: 93 Z tne 0.02 0.02 0.08 0.08 16:0: . 2 v6 5 4 = + J 0.65 0.64 2.26 2.26 180. & « 5 wv» woo g i: au 0.29 0.29 1.01 1.01 Monounsaturated, total. . . g . . . 1.08 1.07 3.77 3.78 16:1. 0... g . . 0.17 0.17 0.61 0.61 BLL g 0.88 0.87 3.08 3.08 2001. LLL LLL. g . 0.01 0.01 0.03 0.03 2% 5 5 5 kb wn g . . . 0.01 0.00 0.02 0.02 Polyunsaturated, total . . . g . . . 0.97 0.96 3.40 3.40 B25: sme we ® + v5 0.82 0.81 2.85 2.85 Bi. owes ows 2 sows 0.04 0.04 0.14 0.14 18:4. . .. 5 va 5 vw 20:4... LL... g . .29 05... £ 8:08 8508 0-29 Be 228. . fone own £ 0.01 0.01 0.04 0.04 26: . : xc is =; g . 0.02 0.02 0.06 0.06 Cholesterol . . . . . . . . mg. . . 87 2.286 6 86 304 305 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan wed wkd we Bove 0.225 0.223 0.785 0.786 Threonine Bh os vom ow tom g . . . 0.887 0.878 3.096 3.098 isoleucine “ER EE EEE 8 «ws 1.027 1.017 3.584 3.587 Leucine Gs we a g 1.584 1.568 5.528 5.533 me 2% s2amsaws go 1.864 1.845 6.505 6.511 Methionine . . . . . . . . 8 -.. 0.574 0.568 2.003 2.005 Cystine Cee g 0.215 0.213 0.750 0.751 Phenylalanine Ce £ 0.793 0.785 2.768 2.770 Tyrosine LLL g 0.779 0.771 2.719 2.721 Valine wv eww Boe 3 £ 1.059 1.048 3.696 3.699 Arginine ET ERE EERE g& - 1.412 1.398 4.928 4.932 Histidine A EEE IE g 0.616 0.610 2.150 2.152 Alanine . $5 55 WEEE B £ 1.265 1.252 4.415 4.419 Aspartic acid § wa ow ow owe 4 1.948 1.929 6.799 6.804 Glutamic acid bo wom ow ow an & 3.248 3.216 11.336 11.345 Glycine » wie Row WW we x & 1.106 1.095 3.860 3.863 Proline * wpm kB ows kx ows £ 0.888 0.879 3.099 3.102 Serine . . . . . . .. .. £ 0.892 0.883 3.113 3.116 ! With refuse = 454 gq. AH-8-5 (1978) NDB No. 05221 TURKEY, FRYER-ROASTERS, LEG, MEAT AND SKIN, cooked, roasted Page 248 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 25% Standard Number of Mean error samples 1 1b r-t-c 1 leg turkey = 70 g = 245 g! A B Cc D E F G PROXIMATE: Watel ; 5 , wx 5 sw 5 4 & = 65.62 0.329 6 45.93 160.76 223,23 Food hardy © % § 5 % % 3 8 kcal 170 119 418 580 ood energy kJ. 713 499 1,747 2,426 Protein (NX 6.25). . . . . g 28.49 0.410 6 19.95 69.81 96.93 Total lipid (fat) . . . . . . . g 5.41 0.274 6 3.78 13.25 18.39 Carbohydrate, total. . . . . g 0.00 0.00 0.00 0.00 Fibers o o 5 % ¢ 2 2 w 5 » g 0.00 0.00 0.00 0.00 BF «yummie mE g 0.99 0.026 6 0.69 2.43 3.37 MINERALS: Calcium. . . . . . . . .. mg. 23 1.885 6 16 56 78 Iron . . . . .. ..... mg. 2.59 0.191 6 1.81 6.35 8.82 Magnesium , . | mg. 24 0.165 6 17 59 82 Phosphorus . . . . . . . . mg. 200 4.114 6 140 489 680 Potassium . . . . . . . . . mg. 252 1.749 6 176 617 857 Sod . ; vw 5 5 5 § sb mg. 80 3.261 6 56 195 271 EY EE RE mg. 4.09 0.020 2 2.87 10.03 13,92 Lr mg. 0.233 0.048 2 0.163 0.571 0.793 Manganese . . . . . . . . . mg. 0.025 0.000 2 0.018 0.061 0.085 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . Lo... mg. 0.052 0.004 6 0.036 0.127 0.177 Riboflavin . . . . . . . .. mg. 0.257 0.017 6 0.180 0.630 0.874 Niacin... . . .. . .. mg. 3.262 0.078 6 2.283 7.992 11.097 Pantothenic acid. . . . . . . mg. 1.237 0.866 3.031 4.208 VitaminBg . . . . . . .. mg. 0.34 0.24 0.84 1.17 Folagin «. « « wove sv = iw 5 « meg 9 6 22 31 VitaminByp . . . LL... meg 0.37 0.26 0.90 1.26 a RE. 0 0.000 2 0 0 0 Vitamin A... . . LL. ov. 0 0.000 2 0 0 0 LIPIDS: Fatty acids: Saturated, total. . . . . . g 1.67 1.17 4.09 5.68 0: sw wow ov a om ow oa £ 6:0. . . . . .. .. £ 80. . . . ..... g 100. 2 «0. 2 46 «5 » £ 120: wwes mss g 0.01 0.01 0.02 0.03 BO: 2 pow 50 23 g 0.04 0.03 0.09 0.13 60. «cv vv vs 8 0.98 0.69 2.40 3.33 BO. . www 5 mv» g 0.44 0.31 1.09 1.51 Monounsaturated, total £ 1.61 1.13 3.95 5.49 161... g 0.26 0.18 0.63 0.88 18:1... . g 1.32 0.92 3.23 4.48 ZO ss 5 6 8 5 me x £ 0.01 0.01 0.03 0.04 a g 0.01 0.01 0.02 0.03 Polyunsaturated, total . . . g 1.48 1.04 3.63 5.04 182... g 1.24 0.87 3.04 4,23 BI. Lea g 0.06 0.04 0.15 0.21 184. 0 0... £ 20:4... LLL. g 0.13 0.09 0.31 0.44 20:5. 0. LLL. £ 25... Lo... g 0.02 0.01 0.04 0.06 256. zm vs @ 8s g 0.03 0.02 0.07 0.09 Cholesterol . . . . . . . . mg. 70 1.473 6 49 171 238 Phytosterols . . . . . . . . mg. AMINO ACIDS: Typtoshan Bie nn wr g 0.318 0.223 0.779 1.082 ) iid Ce £ 1.252 0.876 3.067 4,259 leucine PARE YE EE 2 1.447 1.013 3.545 4.923 Leucine . . . . . . .... g 2.234 1.564 5.473 7.600 LYM vs sw sid ‘ 2.625 1.838 6.431 8.930 Methionine CHE EE EEE g 0.809 0.566 1.982 2.752 Cysting . . « « «= « = w « g 0.307 0.215 0.752 1.044 Phenylalanine Co 2 1.120 0.784 2.744 3.810 Tyrosiigt vo em 0 xmas y 1.097 0.768 2.688 3.732 Valine FE g 1.494 1.046 3.660 5.083 Arginine Co g 2.001 1.401 4.902 6.807 Histidine BRE wm EE Eom £ 0.868 0.608 2.127 2.953 Alanine STEERER ER g 1.798 1.259 4.405 6.117 Aspartic acid 5% NE ES Wy Z 2.754 1.928 6.747 9.369 Glutamic acid mr wR Ww g 4.582 3.207 11.226 15.588 Glycine es re g 1.606 1.124 3.935 5.464 Proline Ce £ 1.276 0.893 3.126 4.341 Serine. . . . . . . . .. g 1.261 0.883 3.089 4.290 ! With refuse = 324 g. AH-8-5 (1978) NDB No. 05222 TURKEY, FRYER-ROASTERS, LEG, MEAT ONLY, raw Page 249 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 23%, skin 5% Standard Number of Mean error samples 1 1b r-t-c 1 leg turkey = 93 g = 329 ¢! A B Cc D E F G PROXIMATE: Water. . . Lo... g. 76.62 0.112 7 71.26 252.08 250.24 kcal 108 101 356 354 Food energy - + «+ + + Ko. 453 421 1,491 1,480 Protein (NX 6.25). . . . . g 20.35 0.108 6 18.93 66.96 66.47 Total lipid (fat) . . . . . . . 2 in 2.37 0.191 8 2.21 7.80 7.74 Carbohydrate, total . . . . . £ +5 0.00 0.00 0.00 0.00 Fiber... . ... .... g 0.00 0.00 0.00 0.00 Ash oo g 0.90 0.001 6 0.84 2.97 2.95 MINERALS: Calcium. . . . . . .. .. mg... 10 0.629 6 10 34 34 fron oo mg... 1.77 0.078 6 1.64 5.82 5.77 Magnesium . . . . . mg. . . 22 0.072 6 21 13 72 Phosphorus. . . . . . . . mg. . 172 1.406 6 160 567 563 Potassium . . . . . . . . . mg. . 254 4.553 6 236 836 830 Sodium . . . LL... mg 71 1.339 6 66 235 233 BG «vane mg 2.98 0.048 2 2.77 9.80 9.73 COPPEr + wiv vw 5 5 mg 0.143 0.012 75 0.133 0.470 0.467 Manganese . . . . . . . . . mg 0.027 0.007 2 0.025 0.089 0.088 VITAMINS: Ascorbicacid. . . . . . . . mg 0.0 0.0 0.0 0.0 Thiamin. . . . LL... mg 0.050 0.004 6 0.047 0.165 0.163 Riboflavin . . . . . . . . . mg 0.210 0.006 6 0.195 0.691 0.686 Niaghp . .. oo... mg... 2.675 0.110 6 2.488 8.801 8.737 Pantothenic acid. . . . . . . mg. . . 1.169 1.087 3.846 3.818 VitaminBg . . . . . . .. mg. . . 0.37 0.34 1.21 1.20 Folacin . . . . . . . ... meg . . 11 10 35 35 VitaminByp . . . . . . . . mcg 0.41 0.38 1.34 1.33 — RE. 0 0 0 0 Vitamin A... o.oo. ww. 0 0 0 0 LIPIDS: Fatty acids: Surasd, toa ene g 0.80 0.74 2.62 2.60 0: 22 mon 2 2 mw £ 6:0. . ....... g 8:0: + 215 + 3 ww = £ 17 g 120. : vw 2s wn g 0.01 0.001 6 0.00 0.02 0.02 WO. & 0.02 0.003 8 0.01 0.05 0.05 160... ...... & 0.42 0.046 8 0.39 1.38 1.37 BO. «vw vo ns & 0.24 0.025 8 0.22 0.78 0.78 Monounsaturated, total. . . g 0.54 0.50 1.77 1.76 Whe somes mas £ 0.08 0.019 8 0.07 0.26 0.26 Jo TERE LR BAS & 0.44 0.049 8 0.41 1.45 45 ervwrrmes & 0.01 0.001 7 0.01 . : 20) vw y ®t £ 0.01 0.001 7 0.00 0.02 0.02 Polyunsaturated, total . . . g 0.71 0.66 2.34 2.32 182 mala 8 0.57 0.062 8 0.53 1.89 1.87 Jc cammzuun, : 0.02 0.007 8 0.02 0.07 0.07 ds amesnmes : 0.08 0.015 8 0.08 0.28 0.27 B25: a mim sz 2is ns £ ve 0.01 0.003 7 0.01 0.04 0.04 sr my rome $ we: 0.02 0.010 7 0.02 0.06 0.06 Olestet, wre te Mens 84 2.454 6 78 276 274 AMINO ACIDS: Tymophan Pm EER Ew: 0.231 0.215 0.760 0.754 AoYEOMIE x x x kw wie i 3 £ 2x 0.905 0.842 2.977 2.956 olecineis wow oo a0 £ 1.058 0.984 3.481 3.455 LOENs's 2 mw ee nn es 8... 1.621 1.508 5.333 5.294 Lyip sem pzen:s £ 1.918 1.784 6.310 6.264 tor : ois8s gy I= nh Coc 0.212 . . . Pwnyay soni i : 0.807 0.751 2.655 2.636 Ne tHe imiE ‘ 0.804 0.748 2.645 2.626 a T : 1.081 1.005 3.556 3.531 gine, = wim ss #23 n 1.420 1.321 4.672 4.638 Widnes sa sam ens --: 0.635 0.591 2.089 2.074 pic £ 1.260 1.172 4.145 4.115 a = Co 1.976 1.838 6.501 6.454 utamic aci woe wom ow ow ow g 3.321 3.089 10.926 10.846 lcs www vn oo 1.009 0.938 3.320 3.295 cr HELIER EE pre “766 Sow III : i PE iE IE ! With refuse = 454 g. 2 Values based on data for fat extracted from thigh meat of fryer-roaster and young tom turkeys. AH-8-5 (1978) NDB No. 05223 TURKEY, FRYER-ROASTERS, LEG, MEAT ONLY, cooked, roasted Page 250 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse:Bone 25%, skin 6% Standard Number of Mean error samples 1 1b r-t-c 1 leg turkey = 64 g = 224 ¢! A B Cc D E F G PROXIMATE: Water. . Z. 66.54 0.337 6 42.59 149.05 208.27 kcal 159 102 355 497 Food energy = - - - - « - - kJ. 664 425 1,487 2,078 Protein (NX 6.25) . . . . . g . 29.19 0.369 6 18.68 65.38 91.36 Total lipid (fat) . . . . . . . g 8.717 0.199 6 2.41 8.45 11.81 Carbohydrate, total . . . . . g . 0.00 0.00 0.00 0.00 Fiber... .... 2 0.00 0.00 0.00 0.00 Ash oo g 1.02 0.028 6 0.65 2.28 3.18 MINERALS: Calcium . . . LLL. mg. 22 2.153 6 14 49 68 fron . o.oo... mg. 2.66 0.196 6 1.70 5.95 8.32 Magnesium | mg. 25 0.193 6 16 56 78 Phosphorus. . . . . . . . mg. 204 4.514 6 131 458 640 Potassium . . . . . . . . . mg. 258 2.048 6 165 579 809 Sodium . . Lo... . mg. 81 3.205 6 52 182 255 Zinc... Lo... mg. 4.28 0.020 2 2.74 9.59 13.40 Copper. . . . ...... mg. 0.242 0.049 2 0.155 0.542 0.757 Manganese . . . . . . . . . mg. 0.026 0.000 2 0.017 0.058 0.081 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin... . mg. 0.054 0.004 6 0.035 0.121 0.169 Riboflavin . . . . . . . . . mg. 0.266 0.018 6 0.170 0.596 0.833 Niacin... ....... mg. 3.319 0.079 6 2.124 7.435 10.388 Pantothenic acid. . . . . . . mg. 1.324 0.847 2.966 4.144 VitaminBg . . . . . . . Lo omg. 0.37 0.24 0.82 1.15 Folacin . . . . . . . . .. meg 10 6 22 30 VitaminByp . . . . . . . . mcg 0.38 0.24 0.86 1.20 one RE. 0 0 0 0 VitaminA . . . . . . . .. Ww. 0 0 0 0 LIPIDS: Fatty acids: : Saturated, total. . . . . . g 1.27 0.81 2.84 3.96 40... ...... £ 6:0. ........ 8g BO. wv 5 5% 3 4 £ 10:0: + « vo 5: 5 0 g TBO. vw xn 8 0.01 0.01 0.02 0.03 MO. LL 8 0.02 0.02 0.05 0.08 00. wv sn ew 2 0.67 0.43 1.49 2.09 18:0. LLL 8 0.38 0.24 0.85 1.18 Monounsaturated, total. . . g 0.86 0.55 1.92 2.68 161. & 0.13 0.08 0.28 0.39 13, ws ss vw 23 & g 0.71 0.45 1.58 2.21 0:0. LLL & 0.01 0.01 0.03 0.04 21. LLL 8 0.01 0.01 0.02 0.03 Polyunsaturated, total . . . g 1.13 0.72 2.53 3.54 132... 8 0.92 0.59 2.05 2.86 183, wie ev meus 8 0.03 0.02 0.08 0.11 18:4. 0... £ 208; ww iz mos a £ gr smsrus.s : 0.13 0.09 0.30 0.42 ABS. ww es wey & 0.02 0.01 0.04 0.06 226. g 0.03 0.02 0.06 0.09 Cholesterol . . . . . . . . mg. 119 7.529 6 76 267 374 Phytosterols . . . . . . . . mg. AMINO ACIDS: VYPEpIRO 5 ws» 2 if #2 £ 0.332 0.212 0.744 1.039 Vhieonlde » 5 w= 3 gm 1 3 & 1.298 0.831 2.908 4.063 oleveine £ 1.518 0.972 3.400 4.751 Loueing: , ; 5 5 4 3 32 » £ 2.326 1.489 5.210 7.280 Lysine... ....... £ 2.751 1.761 6.162 8.611 WOIOIRIRE. wv «wow» & 0.845 0.541 1.893 2.645 I Lay Tt rmm cs & 0.304 0.195 0.681 0.952 Phenylalanine Bi Tew is 2 1.158 0.741 2.594 3.625 A £ 1.153 0.738 2.583 3.609 Yelisg scr we ns f 1.550 0.992 3.472 4.852 Arginine. « www 5 5m ug £ 2.036 1.303 4.561 6.373 flisidine. 2 0.911 0.583 2.041 2.851 eg rime £ 1.807 1.156 4.048 5.656 Aspartic acid on an A nn & 2.835 1.814 6.350 8.874 SUBIC. « mx oon 1s £ 4.763 3.048 10.669 14.908 OIVOS x 5 4 2 ax smn . 1.448 0.927 3.244 4.532 allel : 1.214 0.777 2.719 3.800 Te ¢ 1.298 0.831 2.908 4.063 ! With refuse = 324 gq. AH-8-5 (1978) NDB No. 05224 TURKEY, FRYER-ROASTERS, WING, MEAT AND SKIN, raw Page 251 Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of hm common measures of food 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 37% Mean error samples 1 1b r-t-c 1 wing turkey = 36 g = 128 g! A B Cc D E F G PROXIMATE: WRT 5 so «5 wom www g . . 71.19 0.440 6 25.63 91.12 203.45 keal . . 159 87 203 453 Food energy - « «= + - - = Ko. 664 239 850 1,897 Protein (NX 6.25). . . . . dz un 20.85 0.140 6 7.50 26.68 59.58 Total lipid (fat) . . . . . . . g .. 7.72 0.626 6 2.78 9.88 22.07 Carbohydrate, total . . . . . ZT «ow 0.00 0.00 0.00 0.00 Fiber . . . . . . . .... g£ 0.00 0.00 0.00 0.00 Ash. . . ........ g . . . 0.68 0.005 6 0.25 0.87 1.95 MINERALS: Calcium. . . . . . . . .. mg. . . 14 0.272 6 5 18 41 WOH 5 % 3 5 + 8 5 2 mg. . . 1.39 0.092 6 0.50 1.78 3.96 Magnesium, . . . . . . . mg. . 17 0.133 6 6 22 50 Phosphorus . . . . . . . . mg. . . 138 2.365 6 50 177 395 Potassium . . . . . . . . . mg. . . 178 2.121 6 64 227 508 Sodium . . . . . . .. .. mg. . 56 1.148 6 20 72 161 Zinc o.oo... mg. . . 1.91 0.502 2 0.69 2.44 5.45 Copper . . . . . . . . . . mg. . . 0.129 0.037 2 0.046 0.165 0.369 Manganese . . . . . . . . . mg. . . 0.016 0.000 2 0.006 0.020 0.046 VITAMINS: Ascorbicacid. . . . . . . . | . 0.0 0.0 0.0 0.0 Thiamin, & 2 » = = = = = « mg. . . 0.025 0.002 6 0.009 0.032 0,071 Riboflavin . . . . . . . . . mg. . . 0.112 0.007 6 0.040 0.143 0.320 Niacin. . . . . . . . .. mg. . . 3.044 0.166 6 1.096 3.896 8.700 Pantothenic acid. . . . . . . mg. . . 0.557 0.201 0.713 1.592 VitaminBg . . . . . . . . mg... 0.40 0.14 0.51 1.14 Folacin . . . . . . . . .. meg. . 7 2 ’ 9 19 VitaminByp . . . . . . . . meg . . 0.40 0.14 0.51 i313 ar RE. . . 3 0.595 2 1 4 Vitamin A . . « . . . . . w. 10 1.985 2 3 12 27 LIPIDS: Fatty acids: Saturated, total . . . . . . 2s: 2.06 0.74 2.64 5.89 40; 2 4 ssw 8 8 a Zo 6:0. ¢ oun ow os ow ow £ 80. 5 + 5 4 ww v4» g Wl: oc vw « 2 mw xm g . .. 120... . g . 0.00 0.00 0.01 0.01 14:0... ..... g 24a 0.06 0.02 0.07 0.17 WO. oo 2 0.03 8 ® Zc: 1.42 0.51 1.82 4.06 BO, 52: si + 8 8 g 5: 0.42 0.15 0.54 1.21 Monounsaturated, total. . . g . . . 3.09 111 3.96 8.83 WA io os ww x ww ge 0.53 0.19 0.68 1.51 Bl. g . 2.49 0.90 3.19 7.12 20:0. LLL g 0.00 0.00 0.01 0.01 20. LL... g 0.00 0.00 0.00 0.01 Polyunsaturated, total . . . g . . . 1.80 0.65 2.30 5.14 18% 5 2 5 5 5 2 ow 2.3 1.57 0.57 2.01 4.50 {1 £ aw 0.11 0.04 0.14 0.31 184. , . « = +» » + g vow 204... LL... g 0.06 0.02 0.08 0.17 20:5: + « womon wom Ex ww 7 +2. SR g . .. 0.01 0.00 0.01 0.02 226... o.oo. g£ . . 0.01 0.00 0.01 0.02 Cholesterol . . . . . . . . mg. . . 98 1.823 6 35 125 279 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g - 0.220 0.079 0 282 0.629 Threonine « + « «wv » w= » g8 - - 0.884 0.318 1.132 2.526 Isoleucine . . . . . . . . . g vs 0.987 0.355 1.263 2.821 Leucine . . . . . . . . .. g +. 1.559 0.561 1.996 4.456 Lysine . . . . . . . . .. g§ 1.796 0.647 2.299 5.133 Methionine . . . . . . . . g woos 0.560 0.202 0.717 1.600 Cystine . . : o +2 o% 5 » g 0.247 0.089 0.316 0.706 Phenylalanine . . . . . . . g£ 0.798 0.287 1.021 2.281 Tyrosine . . . . . . . . . g£ 0.742 0.267 0.950 2.121 Valine seme wm & 1.053 0.379 1.348 3.009 Arginine. . . . . . . . .. 8 + 1.490 0.536 1.907 4.258 Histidine. . . . . . . . .. g 0.592 0.213 0.758 1.692 Alanine . . . . . . . . .. 8 1.384 0.498 1.772 3.955 Asparticacid . . . . . . . . 8 ... 1.987 0.715 2.543 5.679 Glutamicacid. . . . . . . . £ = vn 3.212 1.156 4.111 9.180 GIYEite : « 50 «5 w +» = EEE 1.570 0.565 2.010 4.487 Proline . . «vw 5 3» wv + g& 1.119 0.403 1.432 3.198 SHINE « « won vow wna & i131 0.908 0.327 1.162 2.595 ! With refuse = 204 g. AH-8-5 (1978) NDB No. 05225 TURKEY, FRYER-ROASTERS, WING, MEAT AND SKIN, cooked, roasted Page 252 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 39% Standard Number of ¥ Mean error samples 1 1b r-t-c 1 wing turkey = 25 g = 90 g! A B C D E F G PROXIMATE: Water. . . . . . . . ... g- 62.30 0.789 6 15.58 56.07 172.40 kcal 207 52 186 573 Food energy « « + « + - - - {i 867 217 780 2,398 Protein (NX 6.25). . . . . g . 27.65 0.566 6 6.91 24.88 76.50 Total lipid (fat) . . . . . . . g 9.87 0.594 6 2.47 8.89 27.32 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber. . . . . ...... g . 0.00 0.00 0.00 0.00 Ash... LL... g . 0.81 0.015 6 0.20 0.73 2.23 MINERALS: Calcium. . . . . . . . .. mg. 29 2.008 6 7 26 79 WOW & 5 B08 6 0m ov % moe mg. 1.81 0.194 6 0.45 1.62 4.99 Magnesium |. mg. 20 0.286 6 5 18 57 Phosphorus. . . . . . . . mg. 166 3.016 6 41 149 459 Potassium . . . . . . . .. mg. 196 2.982 6 49 177 543 Sodium . . . . . . .... mg. 13 3.862 6 18 65 201 Zine o.oo... mg. 3.25 0.135 2 0.81 2.93 8.99 Copper . . . . . o.oo... mg. 0.154 0.041 2 0.039 0.139 0.426 Manganese . . . . . . . . . mg. 0.024 0.006 2 0.006 0.022 0.066 VITAMINS: Ascorbicacid . . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin, : = « 2 wo % 4 3% mg. 0.028 0.001 6 0.007 0.025 0.077 Riboflavie ; o 2 4 vw: 5 4 mg. 0.159 0.012 6 0.040 0.143 0.440 LL mg. 3.640 0.110 6 0.910 3.276 10.072 Pantothenic acid. . . . . . . mg. 0.596 0.149 0.536 1.649 Vitamin Bg. . . . . . .. mg. 0.42 0.11 0.38 1.17 Folacin . . . . . . .... meg 6 i 5 16 VitaminBip . . LL... meg 0.35 0.09 0.31 0.96 egg RE. 0 0.000 2 0 0 0 VROAR « ou « ww vo Ww. 0 0.000 2 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g 2.71 0.68 2.44 7.50 0 wow porwr g 6:0. & 5:5 8 5 4 g . BO. « vs 20 55 ow g WO. « . « «5 + 5 = g 120... LL... g 0.01 0.00 0.01 0.03 14:0... LL. g 0.07 0.02 0.06 0.20 16:0... ...... g 1.76 0.44 1.58 4.86 180. . . . ..... g 0.60 0.15 0.54 1.66 Monounsaturated, total. . . g 3.62 0.91 3.26 10.02 61. ........ 8 0.61 0.15 0.55 1.69 Wl: owisw ae g 2.92 0.73 2.63 8.09 00s wien wore g 0.01 0.00 0.01 0.03 WA. ov ve vvvnw g 0.01 0.00 0.01 0.03 Polyunsaturated, total . . . g 2.35 0.59 2.11 6.50 BR. wot nt omw nom g 1.97 0.49 1.77 5.46 183, ove. g 0.13 0.03 0.11 0.35 184. 2. 2 s s 94 5 3 8g 204; 20 25 505s 6 g 0.14 0.04 0.13 0.40 205: vw 25 sv 8 g 28, ww ve meen g 0.02 0.01 0.02 0.06 226. . vin g 0.02 0.01 0.02 0.07 Cholesterol. . . . . . . . mg. 115 2.832 6 29 104 319 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . 8g 0.291 0.073 0.262 0.805 Threonine . . . . . . . .. g 1.170 0.293 1.053 3.237 Isoleucine . . . . . . . .. g 1.303 0.326 1.123 3.605 Leucine . . . . . ..... g 2.061 0.515 1.855 5.703 Lysine . . ........ 5 2.371 0.593 2.134 6.561 Methionine oor nnn g 0.740 0.185 0.666 2.048 Cystine . . . . ...... 8 0.330 0.083 0.297 0.913 Phenylalanine . . . . . . . 8 1.057 0.264 0.951 2.925 Iyosie ; swan wn es £ 0.979 0.245 0.881 2.709 Valine ©... 2 1.394 0.349 1.255 3.857 APRIAST, + uw vs wn vn 2 1.979 0.495 1.781 5.476 Histidine ye ww ok wom ow a g 0.781 0.195 0.703 2.161 Alanine Ce 8 1.842 0.461 1.658 5.097 Asparticacid . . . LL. £ 2.633 0.658 2.370 7.286 Gluamicacid. . . . . . .. £ 4.249 1.062 3.824 11,757 Glycine CFF ME EYE EE 8 2.118 0.530 1.906 5.861 Proline . . . . . ..... g 1.501 0.375 1.351 4.153 7 g 1.204 0.301 1.084 3.331 AH-8-5 (1978) NDB No. 05226 TURKEY, FRYER-ROASTERS, WING, MEAT ONLY, raw Page 253 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 37%, skin 19% Moai Standard Nubiret 1 1b r-t-c 1 wing turkey = 26 g = 90 g! : A B Cc D E F G PROXIMATE: Water. . . ........ g 75.82 0.144 8 19.71 68.23 151.33 kcal . . 106 28 96 212 Food energy = - + - = + - - RS... 444 115 400 886 Protein (NX 6.25). . . . . % ire 22.49 0.106 8 5.85 20.24 44.88 Total lipid (fat) . . . . . . . gs 1.12 0.147 8 0.29 1.01 2.24 Carbohydrate, total . . . . . g . . . 0.00 0.00 0.00 0.00 Fiber . . . . . . . .. .. Ev own 0.00 0.00 0.00 0.00 Ah £ 0.77 0.009 6 0.20 0.69 1.53 ~ MINERALS: nD mg. . 12 0.369 6 3 11 24 WOW «swiss s mat ms mg... 1.43 0.128 6 0.37 1.28 2.84 Magnesium... . . . . . mg... 21 0.165 6 5 19 41 Phosphorus . . . . . . . . mg... 156 3.442 6 40 140 310 Potassium . . . . . . . . . mg. . 201 2.567 6 52 181 401 Sodium . LL... ... mg... 65 1.812 6 17 59 130 Zine... mg... 2.04 0.712 2 0.53 1.84 4.07 Copper . «o.oo. mg... 0.126 0.071 2 0.033 0.113 0.251 Manganese . . . . . . . . . mg. . . 0.017 0.000 2 0.004 0.015 0.034 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin... . LLL mg... 0.027 0.002 6 0.007 0.024 0.054 Riboflavin . . . . . . . . . mg. 0.120 0.009 6 0.031 0.108 0.240 Niacin... LL mg. 3.574 0.160 6 0.929 3.217 7.134 Pantothenic acid. . . . . . . mg. . . 0.651 0.169 0.586 1.299 VitaminBg . . . . . . .. mg. . . 0.53 0.14 0.48 1.05 Folacin . . . . . . . . .. mcg. 7 2 7 15 VitaminByp . . . LL... meg. . 0.43 0.11 0.39 0.85 Vitamin A... . o.oo. iy 2 0 2 2 LIPIDS: Fatty acids: Saturated, total . . . . . . g 0.36 0.09 0.32 0.71 $05 5 55 5% 3 5 + g . 60: wv x 5 wows ws g BO. « « «wos we 2 10:0. « « « i: 5 5 = » g + vu 120. ........ £ ... 0.01 0.001 10 0.00 0.00 0.01 ind £ 0.01 0.001 12 0.00 0.01 0.01 eo. LL... £ ... 0.16 0.020 12 0.04 0.15 0.33 180... ...... 2 zw 0.11 0.012 12 0.03 0.10 0.22 Monounsaturated, total. . . g . . . 0.20 0.05 0.18 0.39 Ble vv vw ewe Z - ow 0.03 0.005 12 0.01 0.02 0.05 Bl... ewes & 0.16 0.019 12 0.04 0.14 0.32 00... 2 0.01 0.001 10 0.00 0.00 0.01 221. LLL g ... 0.01 0.001 10 0.00 0.00 0.01 Polyunsaturated, total . . . g . . . 0.30 0.08 0.27 0.60 Wilvesnass uy 2 ns 0.20 0.024 12 0.05 0.18 0.39 Sw srmmzamy £2 » 0.01 0.002 12 0.00 0.00 0.01 EE £2 29; Wher sm & «i 0.06 0.009 11 0.02 0.05 0.12 20:8 = 5 ww w mow o 8 «a ZS. A 0.01 0.002 10 0.00 0.01 0.02 226.0 +» min 0 mons gc - 0.01 0.004 10 0.00 0.01 0.02 Cholesterol . . . . . . . . mg. . 81 3.060 6 21 73 161 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: TAPER «ow 0 wm gv 0.255 0.066 0.230 0.509 foe ; 1.000 0.260 0.900 1.996 OUNCE = 1.169 0.304 1.052 2.333 Loutitae uc wm v0 go 1.792 0.466 1.613 3.577 in idl & 2.119 0.551 1.907 4.230 Methionine ew ER ® RE g 0.651 0.169 0.586 1.299 Giffes seesissmesy g ww 0.234 0.061 0.211 0.467 Prenylslsnipe sm « 2 w « » ma 0.892 0.232 0.803 1.780 Tyros. = «veo nw £ vee 0.889 0.231 0.800 1.774 NANG ws inn we $ une 1.195 0.311 1.076 2.385 wi ole 2 Ea 1.569 0.408 1.412 3.132 ies go 0.702 0.183 0.632 1.401 NEBR mae Lo 1.392 0.362 1.253 2.778 ATATNGRE: sw + 8 5 8 gE 2.184 0.568 1.966 4.359 SWRIUEROR, + x xo xi 1 gs 3.670 0.954 3.303 7.325 SIYERG + um np wu gms 1.115 0.290 1.004 2.226 ae gn 0.935 0.243 0.842 1.866 NE Eo 1.000 0.260 0.900 1.996 ! With refuse = 204 g. ? Values based on data for fat extracted from breast meat of fryer-roaster and young tom turkeys. AH-8-5 (1978) NDB No. 05227 TURKEY, FRYER-ROASTERS, WING, MEAT ONLY, cooked, roasted Page 254 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse:Bone 39%, skin 20% Standard Number of Mean error samples 1 1b r-t-c 1 wing turkey = 17 g = 60 g! A B C D E F G PROXIMATE: Walel; 5 2 5 5 + 3 5 % 2 # 2 65.60 0.868 6 11.15 39.36 122.01 keal 163 28 98 303 Food energy - + = «= + + - - kJ. 681 116 409 1,267 Protein (NX 6.25). . . . . g . .. 30.85 0.544 6 5.24 18.51 57.38 Total lipid (fat) . . . . . . . g£ .. . 3.44 0.3717 6 0.59 2.07 6.40 Carbohydrate, total . . . . . £ - .. 0.00 0.00 0.00 0.00 Fiber. + « s sw 5 52 # & Ewa 0.00 0.00 0.00 0.00 A x 4 s pe az meg £ 0.85 0.015 6 0.14 0.51 1.57 MINERALS: CalGiUm 2 som v5 ow ow 8 ow mg 26 3.921 6 4 15 48 Iron... ........ mg. 1.78 0.207 6 0.30 1.07 3.31 Magnesium |. mg. . . 22 0.391 6 4 13 41 Phosphorus . . . . . . . . mg. . 174 4.752 6 29 104 323 Potassium . . . . . . . . . mg... 204 3.748 6 35 122 379 Sodium . . . . . . . ... mg 78 3.974 6 13 47 146 Zin.» 3 x ws 23 ® 5 8 @ mg. . 3.83 0.158 2 0.65 2.30 7.12 Copper = « ww wa wm ox x a mg. . . 0.166 0.044 2 0.028 0.100 0.309 Manganese . . . . . . . . . mg. . . 0.027 0.008 2 0.005 0.016 0.050 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. . . 0.030 0.002 6 0.005 0.018 0.056 Riboflavin . . . . . . . . . mg. . . 0.159 0.013 6 0.027 0.095 0.296 NRBGIN 5 5% 28 5 2 5 5 & mg. . 4.122 0.130 6 0.701 2.473 7.667 Pantothenic acid. . . . . . . mg. . . 0.748 0,127 0.449 1.391 VitaminBg . . . . . . .. mg... 0.59 0.10 0.35 1.10 Folacin . . . . . . . . .. meg. . 7 1 4 12 ViaminByp . . . . LL. meg . 0.41 0.07 0.25 0.76 Vitamin A . . . . . . . . fas 0 2 2 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g£ . .. 1.10 0.19 0.66 2.04 4:0. . . . LL. £g 6:0... . ..... g BO: vo vs @m 1% 7 £ 100... g BOL coo 5 somos 8 ow g 0.02 0.00 0.01 0.03 14:0... ..... g 0.02 0.00 0.01 0.04 16:0... LL... g 0.50 0.09 0.30 0.93 18:0. . . . . . ... g 0.34 0.06 0.20 0.62 Monounsaturated, total. . . g 0.60 0.10 0.36 1.12 16:1: vw c5 593 5 8 0.08 0.01 0.05 0.14 BY. wwe 500 8 0.50 0.08 0.30 0.92 20:0. LL... £ 0.02 0.00 0.01 0.03 220. vv vows £ 0.02 0.00 0.01 0.03 Polyunsaturated, total . . . g 0.92 0.16 0.55 1.71 182... ...... g 0.61 0.10 0.36 1.13 183... LLL. 8 0.02 0.00 0.01 0.03 184; .. . 2 6.6 + 3 = g 204. 5.50 sw g 0.18 0.03 0.11 0.34 0:5, = 5 2 52 5 7 = £ 285 oi ne a g 0.03 0.01 0.02 0.06 226... = vo am wn g . .. 0.04 0.01 0.02 0.07 Cholesterol. . . . . . . . mg... 102 3.124 6 17 61 189 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: ' Tryptophan . . . . . . . . g :3 0.350 0.060 0.210 0.651 Threonine . . . . . . . . . 2. 1.372 0.233 0.823 2.552 boleucing +. v + + wx vo» £ 1.604 0.273 0.962 2.983 Leucine . . . . . . . . .. g 2.458 0.418 1.475 4.572 Lysine . . . ....... & 2.907 0.494 1.744 5.407 Methionine . . . . . . . . g 0.893 0.152 0.536 1.661 Cystine . . . . . . .... £ 0.321 0.055 0.193 0.597 Phenylalanine . . . . . . . g 1.224 0.208 0.734 2.2117 TYING x 2 5 5 5 » wow £ 1.219 0.207 0.731 2.267 Valine “« wav 5 won ow we g 1.639 0.279 0.983 3.049 Arginine. . . . . . . . . . £ 2.152 0.366 1.291 4.003 Histidine. . . . . . . . . . g 0.963 0.164 0.578 1.791 Alanine . . . . . . . . . g 1.910 0.325 1.146 3.553 Asparticacid . . . . . . . . £ 2.996 0.509 1.798 5.573 Glutamic acid. . . . . . . . g 5.035 0.856 3.021 9.365 GIVEIDE : 5 = 2 & 52 3 5 & 1.530 0.260 0.918 2.846 Profing « «wv sv wv van 8 1.283 0.218 0.770 2.386 Serine» wiv wow one os ov owe 8 1.372 0.233 0.823 2.552 ! With refuse = 148 g. AH-8-5 (1978) NDB No. 05228 TURKEY, YOUNG HENS, FLESH, SKIN, GIBLETS, AND NECK, raw Page 255 5 y y Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion oO measures it 10d 1 pound of food as purchased Nutrients and units A es TT Bone 227 Standard Number of pproximate measure and weig Refuse: A Mean error samples 1 turkey = 4,457 g! A B C D E F G PROXIMATE: Water. . . o.oo... o.oo. gra 69.74 3,108.13 246.73 kcal . . 166 7,384 586 Food energy = - + «= = + - * KJ... 693 30,895 2,452 Protein (NX 6.25). . . . . gow oe 20.15 898.13 71.29 Total lipid (fat) . . . . . . . g -. 8.78 391.46 31.07 Carbohydrate, total . . . . . g£ - . 0.11 4.72 0.38 Fiber . . . . . . . .... g . .. 0.00 0.00 0.00 Ash. . . . ....... 8 iu 0.90 40.25 3.19 MINERALS: Caliamic + vs m 28 #5 # 3 mg. . . 16 705 56 WOW 5 5 # 3 #» & 5 5 % 3 mg... 1.89 84.15 6.68 Magnesium . . . . . . . . mg. . . 22 989 79 Phosphorus . . . . . . . . mg. . . 178 7,933 630 Potassium . . . . . . . . . mg. . . 267 11,914 946 Sodium . . . . . . . . .. mg. . . 63 2,826 224 Zinc... mg. . . 2.23 99.52 7.90 Copper . « «oo vo... mg... 0.119 5.304 0.421 Manganese . . . . . . . . . mg. . . 0.029 1.293 0.103 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.2 1.6 0.6 Thiamin. . . . . . . . . . mg. . . 0.061 2.719 0.216 Riboflavin . . . . . . . . . mg. . . 0.208 9.271 0.736 Niacin. . . . . . . ... mg... 3.956 176.319 13,996 Pantothenicacid. . . . . . . mg. . . 0.958 42.698 3.389 VitaminBg . . . . . . . . mg. . . 0.40 18.01 1.43 FOlRGIN + +» vc ¢ 5s ® & 8 5 meg . 24 1,069 85 VitaminBqp . . LL meg. . 1.70 75.90 6.03 fhe RE. . . 119 5.318 422 VEMSpe = 4c 8 5 0 8 Ww... 400 17.816 1,414 LIPIDS: Fatty acids: Saturated, total . . . . . . g saw 2.49 110.85 8.80 40, v « « w= os wo ZL 5 wom 6:0. vw 4 3 vo 5 5 ow. g 80. .. ...... £ 10:0. . . . . .... 2 3 = & 120. . + » + = 05 & Z ww x 0.01 0.36 0.03 TO. i: 2 5 +5 wu ¢ » g »ow oe 0.06 2.85 0.23 60. 2 5 0 82 04 ¢ g ow os 1.60 71.13 5.65 180. . . . ..... g& 0.58 25.81 2.05 Monounsaturated, total. . . g . . . 3.13 139.41 11.07 Whe ovo vo wmow os g 0.52 23.35 1.85 1... g 2.53 112.76 8.95 2000. . nv +» 0 § 5 gE ws 0.01 0.49 0.04 EERE EE 2 ws 0.01 0.36 0.03 Polyunsaturated, total . . . g . . . 2.18 97.16 +71 Blismwprmeca g 1.86 82.81 6.57 WB. wc 5 mov ov ow g . . 0.11 4.99 0.40 18:4: vv + « wv » = g . . . os . wim momo ow am g 0.14 6.11 0.48 88 wi wos mm ono ow g i: 225... LL. g - 0.02 0.76 0.06 226: = i mE ove g ww 0.02 1.03 0.08 Cholesterol . . . . . . . . mg. . . 73 3,254 258 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Typepkan Cee eee 8 aw 0.223 9.939 0.789 ys wg SU RE Fre 0.882 39.311 3.121 solevcing FB WE Fog ww Z wooo 1.013 45.149 3.584 Leucine . . . . . . . . .. g 1.570 69.975 5,555 Lysine pores ee 8g +x. 1.820 81.117 6.439 Methionine Pw ow ow ow woe gE 0.565 25.182 1.999 Cystine TE gE 0.223 9.939 0.789 Phenylalanine “wom ow ow 8 g& ... 0.795 35.433 2.813 Tyrese ..ww now so 0.762 33.962 2.696 MGR «5 nt 2 en g& 1.052 48.208 Sugue Pesan nR 1s . 1.415 63.067 5.006 ARIE mes on go. 0.601 26.787 2.126 Aspartic add EE g& 1.208 Seals 4.436 ER 1.941 86.510 6.867 Sutamic acid sow wow wow wu : EE 3.212 143.159 11.364 SMG x xx vem nes . 1.192 53.127 4.217 Ln ’ 0.935 41.673 3.308 Serine eee g--- 0.889 39.623 3.145 ! With refuse = 5,688 g. AH-8-5 (1978) NDB No. 05229 TURKEY, YOUNG HENS, FLESH, SKIN, GIBLETS," AND NECK," cooked, roasted Page 256 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 20% Mean Siaiard 1 1b r-t-c 1 turkey turkey = 263 g = 3,300 g?2 A B Cc E F G PROXIMATE: WEEE, « 4 vs 5 0 4 5 w g 61.34 161.31 2,024.06 222.58 kcal 215 565 7,094 780 Food energy - ~~ «~~~ kJ. 899 2,366 29,682 3,264 Protein (NX 6.25). . . . . g 28.00 13.65 924.07 101.62 Total lipid (fat) . . . . . . . g 10.55 27.74 348.12 33.28 Carbohydrate, total . . . . . g 0.07 0.17 2.18 0.24 Fiber, . 2 o 2 sw 5 5 £ 0.00 0.00 0.00 0.00 AB. upia ows so g 0.99 2.61 32.80 3.61 MINERALS: Calcium. . . . . . . . .. mg. 26 69 860 95 Iron . . . . ....... mg. 1.97 5.19 65.14 7.16 Magnesium . . . . . . . . mg. 24 64 802 88 Phosphorus. . . . . . . . mg. 199 524 6,570 122 Potassium . . . . . . . . . mg. 272 418 8,968 986 Sodium ; o + 5 sows 5 Gg mg. 63 166 2,080 229 Zing . . oon mg. 3.05 8.01 100.55 11.06 Copper . . . . o.oo. o.oo. mg. 0.101 0.266 3.333 0.367 Manganese . . . . . . . . . mg. 0.028 0.074 0.924 0.102 VITAMINS: Ascorbicacid . . . . . . . . mg. 0.1 0.2 4 | 0.2 Thiamin, . . . .. .... mg. 0.052 0.137 1.716 0.189 Riboflavin . . . . . . . .. mg. 0.197 0.518 6.501 0.715 NED 22 0% 5 2 2 3 mg. 5.147 13.537 169.851 18.678 Pantothenic acid. . . . . . Lo. mg. 0.931 2.449 30,723 3.379 VitaminBg . . . . . . . . mg. 0.39 1.01 12.71 1.40 Folacin . . . . . . . . .. mcg 20 54 672 74 VitaminByp . . . . . . . . meg 1.28 3.37 42.27 4.65 Via RE. 55 144 1,803 198 itamin A - - . . oo... vw. 185 487 6,104 671 LIPIDS: Fatty acids: Saturated, total. . . . . . g 3.10 8.15 102.20 11.24 40... .. g 6:0. . .. ..... 8g 8:0. ; s 55 mos i £ WO. : s 5 2 vw. 3% g 120. . 2s 5 55 5% 3 g 0.01 0.04 0.46 0.05 WO. « u vovs wows g 0.07 0.19 2.41 0.26 160. . . . . .... g 1.87 4.92 61.68 6.78 180. . ....... 8 0.78 2.04 25.58 2.81 Monounsaturated, total. . . g 3.39 8.91 111.80 12.30 161... 2 0.55 1.45 18.25 2.01 Bl. aa vi wv» z 2.75 7.23 90.68 9.97 00s 5 5 v8 wou. g 0.02 0.05 0.66 0.07 WV va wv wow g 0.01 0.04 0.46 0.05 Polyunsaturated, total . . . g 2.70 7.10 89:13 9.80 18:2... g 2.23 5.86 73.52 8.09 BI. cosmos 2 0.12 0.32 3.96 0.44 18:4. . . . . .. .. 8g 20:4... LLL g 0.23 0.61 7.62 0.84 205: : sw 53% 2 3 £ 25... 0... g . 0.03 0.08 1.06 0.12 26... g . 0.04 0.11 1.39 0.15 Cholesterol. . .. . « + = « mg. 94 246 3,092 340 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.311 0.818 10.263 1.129 Threonine . . « . . . « + & g 1.227 3.227 40.491 4.453 Isoleucine . . . . . . . .. g 1.409 3.706 46.497 5.113 Lewing ; ; » wv « ww 4 5 g 2.184 5.744 72.072 7.926 Lysine . . . ws 00 se g 2.537 6.672 83.721 9.207 Methionine . . . . . . . . g 0.786 2.067 25.938 2.852 Cystine . . . . . . . . .. £ 0.308 0.810 10.164 1.118 Phenylalanine . . . . . . . 8 1.104 2.904 36.432 4.006 Tyrosine . . . . . . . & 1.061 2.790 35.013 3.850 Valle“: 2 4 ow ug woe wow g 1.463 3.848 48.279 5.309 Arginine, . . «+ «ow 0 vn g 1.966 5.171 64.878 7.135 Histidine. . . . . . . . .. & 0.838 2.204 27.654 3.041 Alanine . . . . LL... 8 1.763 4,637 58.179 6.398 Asparticacid . . . . . . . . 8 2.698 7.096 89.034 9.791 Glutamic acid. . . . . . . . £ 4.469 11.753 147.477 16.218 Cys. « + hve ot 2» £ 1.643 4.321 54,219 5.962 Proline « . & ww « mv 4 8 1.292 3.398 42.636 4.689 SONG «x onomoy oz mos op ow 8 1.236 3.251 40.788 4.485 ! Simmered. 2 With refuse = 4,149 g. AH-8-5 (1978) NDB No. 05230 TURKEY, YOUNG HENS, FLESH AND SKIN," raw Page 257 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 22% Mean Sundar Nurs ot 1 1b r-t-c 1/2 turkey turkey = 327 g = 2,052 g A B Cc D E F G PROXIMATE: Water. . . . ....... PE 69.50 0.490 15 227.26 1,426.12 245.89 eal. 168 550 3,451 595 Poodenergy © « == + + = ko. 704 2,301 14,439 2,490 Protein (NX 6.25). . . . . g 20.18 0.164 15 66.00 414.16 71.41 Total lipid (fat) . . . . . . . g 9.09 0.574 15 29.73 186.55 32.16 Carbohydrate, total . . . . . g +s 0.00 0.00 0.00 0.00 Fiber... . .... g 0.00 0.00 0.00 0.00 Ash g 0.88 0.003 15 2.88 18.10 3.12 MINERALS: Calcium... . LL... mg... 15 0.590 15 50 317 55 VOB + 5 5 5 8 mow umm mg... 1.60 0.073 15 5.24 32.89 5.67 Magnesium | mg. . . 22 0.141 15 73 459 79 Phosphorus. . . . . . . . mg. . . 175 2.127 15 573 3,596 620 Potassium . . . . . . . . . mg. . . 263 4.477 15 862 5,407 932 Sodium . . . . .. . ... mg... 61 1.363 15 201 1,259 217 Zine oo. ........ mg... 2.14 0.046 3 6.99 43.85 7.56 Copper « «o.oo... mg... 0.109 0.012 3 0.356 2.237 0.386 Manganese . . . . . . . . . mg. . . 0.022 0.001 3 0.072 0.451 0.078 VITAMINS: Ascorbicacid. . . . . . . . mg. . 0.0 0.0 0.0 0.0 THAIN. « ¢ « =v + oo mg... 0.060 0.001 15 0.196 1.231 0.212 Riboflavin . . . . . . . .. mg... 0.158 0.007 15 0.517 3.282 0.559 Niacin... mg... 3.849 0.084 15 12.586 78.981 13.618 Pantothenic acid. . . . . . . mg... 0.804 2.629 16.498 2.845 VitaminBg . . . . . . . . mg... 0.41 1.32 8.31 1.43 Folacin . . . . . . . . .. meg. 8 27 170 29 VitaminByp . . . . . . . . meg. . 0.40 1.30 8.15 1.40 = RE. 1 0.434 3 4 27 5 VismiiA w. 4 1.446 3 14 90 15 LIPIDS: Fatty acids: Saturated, total . . . . . . g 2.56 8.37 52.53 9.06 40... . ..... g 60.: 2 v5 2 3 & # g BO: 2 sw 2 5 ow » g 10:0... . ..... g 1220... 8 0.01 0.03 0.16 0.03 40. ........ g 0.07 0.22 1.35 0.23 160... ...... 8 1.66 5.42 34.00 5.86 180... .. g 0.59 1.92 12.02 2.07 Monounsaturated, total. . . g 3.30 10.78 67.67 11.67 61... g 0.55 1.81 11.35 1.96 181... & 2.67 8.72 54.73 9.44 1. 0 u we 8 0.01 0.04 0.23 0.04 Bloeemw sms £ 0.01 0.03 0.16 0.03 Polyunsaturated, total . . . §g 2.25 7.35 46.11 7.95 2. nmr £ 1.93 6.30 39.54 6.82 BILL £ 0.12 0.39 2.44 0.42 184; : «os sw = 3 £ DAs rameawas 8 0.13 0.41 2.59 0.45 2:5. 5 5% wk ow ow £ 225. & 0.02 0.06 0.35 0.06 AEE gE 0.02 0.08 0.47 0.08 Cholesterol. . . . . . . . mg. . . 63 1.954 15 206 1, 293 223 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tynan Co i 0.223 0.729 4.576 0.789 lfm Ew 0.881 2.881 18.078 3.117 SONNE ee g 1.013 3.313 20.787 3.584 Leucine... oo 2 1.569 5.131 32.196 5.551 Lysine ccm ens £ 1.838 6.010 37.716 6.503 NOTE wee : 0.568 1.857 11.655 2.010 ame an, CS ihuas 0.221 0.723 4.535 0.782 mete steams : 0.790 2.583 16.211 2.795 easing vw enn . 0.767 2.508 15.739 2.714 bh ie : 1.052 3.440 21.587 3.722 AL. = a me ev 1.421 4.647 29.159 5.027 nes niet wn we oo 0.608 1.988 12.476 2.151 penn Ai 2 1.285 4.202 26.368 4.546 A meses ¢ 1.946 6.363 39.932 6.885 ona . 3.222 10.536 66.115 11.399 Spry rrsm dram; c 1.204 3.937 24.706 4.260 SA ‘ 0.935 3.057 19.186 3.308 Coo 0.891 2.914 18.283 3.152 ! Without neck. 2 With refuse = 2,617 g. AH-8-5 (1978) NDB No. 05231 TURKEY, YOUNG HENS, FLESH AND SKIN," cooked, roasted Page 258 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Approximate measure and weight Amount in edible portion of 1 pound of food as purchased Refuse: Bone 20% Mash Sinan Ba 1b r-t-c 1/2 turke turkey = 243 g =1,524 ¢g A B Cc D E F G PROXIMATE: Water. . . . . . . .. .. g 61.04 0.412 15 148.32 930.19 221.50 kcal 218 530 3.323 791 Food energy - « = = ~~ - kJ. 912 2,217 13,903 3,311 Protein (NX 6.25). . . . . 2 28.09 0.363 15 68.25 428.05 101.93 Total lipid (fat) . . . . . . . g 10.88 0.565 15 26.43 165.75 39.47 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber. . . . . . . .... g . 0.00 0.00 0.00 0.00 AB «hii de na g 1.02 0.010 15 2.47 15.50 3.69 MINERALS: Calcium. + 5 vv 5 ww 5 a mg. 26 1.241 15 64 399 95 Iron... ........ mg. 1.78 0.050 15 4.33 27.16 6.47 Magnesium . . . . . | mg. 25 0.209 15 61 381 91 Phosphorus . . . . . . . . mg. 203 2.576 15 493 3,092 736 Potassium . . . . . . . . . mg. 282 4.012 15 684 4,291 1,022 Sodium . . . . . . . ... mg. 64 1.112 15 156 1977 233 i085 2 3 wm 35 5 Fa mg. 2.90 0.134 3 7.05 44.21 10.53 Copper » = z wiv 4 5 % & 5 mg. 0.086 0.004 3 0.209 1.311 0.312 Manganese . . . . . . . . . mg. 0.022 0.002 3 0.053 0.335 0.080 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . ... mg. 0.053 0.002 15 0.129 0.808 0.192 Riboflavin . . . . . . . .. mg. 0.170 0.006 15 0.413 2.591 0.617 Niacin. . . . . . . . .. mg. 5.307 0.133 15 12.896 80.879 19,259 Pantothenic acid. . . . . . . mg. 0.831 2.019 12.664 3.016 VitaminBg . . . . . . .. mg. 0.40 0.96 6.02 1.43 Folaein vo 2 5 wv 5 oi 3 meg 7 17 104 25 ViaminBip . . . . LL. meg 0.34 0.83 5,21 1.24 _— RE. 0 0.000 3 0 0 0 Vitamin A . . . . . . . . w. 0 0.000 3 0 0 0 LIPIDS: Fatty acids: Saturated, total. . . . . . g 3.18 7:12 48.43 11:53 40. .:.05 5 uw. g 6:0. . ....... g 80. . ....... z 100. . 2. .. . « «+ g 10s 2 2 sir 2 3 = + g 0.02 0.04 0.23 0.05 HO... 00 .:3 + g 0.08 0.18 1.14 0.27 160. . , ov 5 4 = + £ 1.93 4.69 29.41 7.00 BO. 2 5 wow cs wo g 0.79 1.91 11.98 2.85 Monounsaturated, total. . . g 3.54 8.61 54.01 12.86 WH «2 vom ows g 0.58 1.41 8.84 2.10 181... g 2.87 6.98 43.80 10.43 p12 SE g 0.02 0.05 0.30 0.07 Wd cv: 5 55 5 5 g 0.02 0.04 0.23 0.05 Polyunsaturated, total £ 2.78 6.75 42.35 10.08 182... g 2.30 5.59 35.07 8.35 183. 0... LLL. g 0.13 0.31 1.94 0.46 18:4. . LL... g 20:4... LL... g 0.23 0.55 3.43 0.82 20:5. +. sone ono £ 2580 i iow or oe g 0.03 0.08 0.50 0,12 26.5 5 5 55 5 g . 0.04 0.10 0.66 0.16 Cholesterol. . . . . . . . mg. 78 2.374 15 190 1,150 283 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.311 0.756 4.740 1.129 Threonine . . . . . . . .. g 1.228 2.984 18.715 4.456 Isoleucing: .. « ; + 5 + + + 5 £ 1.412 3.431 21.519 5.124 Leucine . . . . . . .... g 2.187 5.314 33.330 7.937 Lysiie , svi meeas g 2.562 6.226 39.045 9.297 Methionine . . . . . . . . £ 0.791 1.922 12.055 2.871 Cystine . . . . . . . ... 8 0.307 0.746 4.679 1.114 Phenylalanine . . . . . . . g 1.100 2.673 16.764 3.992 Tyrosine... ...... & 1.069 2.598 16.292 3.879 Valine. . . ....... g 1.465 3.560 22.327 5,316 Arginine. . . . . . . . . . 8 1.977 4,804 30.129 7.175 Histidine. . . . . . . . .. g 0.847 2.058 12.908 3.074 ARNE ; . vv 4 3% 55 g 1.786 4.340 27.219 6.481 Aspartic aed ov + « « 5 4 » g 2.709 6.583 41.285 9.831 Glutamicacid. . . . . . . . Z 4.489 10.908 68.412 16.291 Glycine . . . . . . . . .. g 1.662 4,039 25.329 6.031 Proline Cee 8 1.295 3.147 19.736 4.700 Serine . . . . . . . ... 8 1.240 3.013 18.898 4.500 ! Without neck. 2 With refuse = 1,908 g. AH-8-5 (1978) NDB No. 05232 TURKEY, YOUNG HENS, FLESH ONLY," raw Page 259 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 22%, skin 12% Mean Standard Number of 1 1b r-t-c 1/2 turkey turkey = 276 g = 1,731 g? A B C D £ F G PROXIMATE: Watet'c « + = 5 5 = 3 5 ¢ = g 73.77 0.212 15 203.61 1,276.96 220.87 food meray + kcal 122 336 2,105 364 00d energy kJ... 509 1,404 8,808 1,523 Protein (NX 6.25). . . . . g£ 21.76 0.085 15 60.06 376.70 65.16 Total lipid (fat) . . . . . . . g - . 3.18 0.156 15 8.78 55.06 9.52 Carbohydrate, total . . . . . gw ss 0.00 0.00 0.00 0.00 FIDEr., « « s 5 ¢ 35 @ & & Cams 0.00 0.00 0.00 0.00 ASH 4 8 9m 5 5 mons g vo 0.97 0.006 15 2.68 16.83 2.91 MINERALS: Calcium. . . . . LL. mg. . 15 0.688 15 41 257 44 Iron . .......... me... 1.62 0.079 15 4.47 28.02 4.85 Magnesium . . . . . . mg. . 25 0.271 15 69 433 75 Phosphorus. . . . . . . . mg. . . 193 2.392 15 532 3,336 577 Potassium . . . . . . . . . mg. . 293 6.813 15 809 5,073 877 Sodium . . . . . . . . .. mg 66 1.278 15 182 1,144 198 Zinc . .......... mg. . . 2.30 0.035 3 6.35 39.81 6.89 Copper . . . . . . . . . mg... 0,115 0.009 3 0.317 1.991 0.344 Manganese . . . . . . . . . mg. . . 0.023 0.001 3 0.063 0.398 0.069 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 9.0 0.0 Thiamin. . . . . . . . .. mg... 0.068 0.001 15 0.188 1.177 0.204 Riboflavin . . . . . . . . . mg. . . 0.172 0.007 15 0.475 2.977 0.515 Niacin. . . . . feo. mg 4.307 0.100 15 11.887 74.554 12.895 Pantothenic acid. . . . . . . mg. . . 0.909 2.509 15.735 2.122 VitaminBg . . . . . . . . mg. . 0.47 1.29 8.10 1.40 Folacin « u « « 5 « 5 = 0 « mcg. 9 25 158 27 ViaminByp . . . Lo... meg 0.43 1.18 7.43 1.28 Vitamin A - «ooo ov. RE, 0 0 0 0 lw. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g mow = 1.05 2.91 18.23 3.15 #0. « ww sono ono. g . . 6:0. . . . . . ... g 80. . .. . .... g 100... «oo .. g 170, sweeties & 0.01 0.02 0.16 0.03 Lc AEE € 0.02 0.05 0.33 0.06 i g 0.54 1.48 9.26 1.60 180. 8 0.32 0.87 5.47 0.95 Monounsaturated, total. . . g 0.68 1.87 11.70 2.02 EEE £ 0.10 0.26 1.66 0.29 Sr & 0.56 1.54 9.66 1.67 i ii 8 0.01 0.04 0.23 0.04 Amz es w gr me g 0.01 0.02 0.16 0.03 Polyunsaturated, total . . . §g 0.92 2.55 15.99 2.77 rime & 0.71 1.97 12.32 2.13 Boe & 0.02 0.07 0.42 0.07 184. + « ww v0 wo g 204... LL... £ WE. me z 0.13 0.35 2.22 0.38 Ze ¢ 0.02 0.06 0.35 0.06 ay LE 2 aE 2 ® So 0.03 0.07 0.47 0.08 Srolstaig) names Co 60 1.978 15 165 1,034 179 ytosterols . . . . . . . . mg. . . AMINO ACIDS: TONDO «wr 2 v0 Eo 0.247 0.682 4.276 0.740 ry } ) ) ) ) ) : ) 1 0.968 2.672 16.756 2.898 Leadie 2 1,132 3.124 19.595 3.389 CTH ov 25% es g 1.734 4.786 30.016 5.192 Methionine Coo 2 2.051 5.661 35,503 6.141 Cystine To } : } } ) % 0.630 1.739 10.905 1.886 Phenylalanine... . . f 0.226 0.624 3.912 0.677 Tyrosine z 0.864 2.385 14.956 2.587 valine. ’ ) ) } ) ) ) ) ) z 0.860 2.374 14.887 2.575 Arginine. . os g 1.156 3.191 20.010 3.461 Histidine. 5 1.518 4.190 26.277 4.545 ADE « =o =v oo x mo 3 0.679 1.874 11.753 2.033 ASPICHH « + ow ve ¢ 1.348 3.720 23.334 4.036 GLATIC att. » » = » ow. z 2.114 5.835 36.593 6.329 Glycine » » » «or. 2 3.552 9.804 61.485 10.635 Proline g 1.079 2.978 18.677 3.231 Serine... 2 0.905 2.498 15.666 2.710 Co ’ 0.968 2.672 16.756 2.898 ! Without neck. 2 With refuse = 2,617 g. AH-8-5 (1978) NDB No. 05233 TURKEY, YOUNG HENS, FLESH ONLY," cooked, roasted Page 260 i 3 . Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion COMMON Measures of food 1 pound of food as purchased Nutrients and units Approximate measure and weight Refuse: Bone 20%, skin 10% Standard Number of 5 Mean error samples 1b r-t-c turkey = 212 g 1c=140 g2 A B Cc D E F G PROXIMATE: Water . . . . . .. .... wa 64.43 0.181 15 136.58 90.20 204.55 kcal . . 175 370 244 554 Focdenergy « « « + =» = ©» 731 1,549 1,023 2,320 Protein (NX 6.25). . . . . ge 29.25 0.285 15 62.01 40.95 92.88 Total lipid (fat) . . . . . . . 2... 5.51 0.277 15 11.69 1:72 17.50 Carbohydrate, total . . . . . Zxis 0.00 0.00 0.00 0.00 Fiber. . . . . .. .... Ess 0.00 0.00 0.00 0.00 Ash... LLL. 2 xs 1.07 0.008 15 2.27 1.50 3.39 MINERALS: Calcium . . . . LL... mg... 25 1.261 15 53 35 79 fron... LL... mg... 1.76 0.045 15 3.72 2.46 5.58 Magnesium... mg. . . 26 0.215 15 56 37 84 Phosphorus: . ow + ow + » mg. . 212 2.128 15 449 297 673 Potassium... . LL. mg. . 299 4.778 15 633 418 948 Sodium . . . . ...... "oo. 67 1.066 15 141 93 212 C4 mg... 3.03 0.099 3 6.42 4.24 9.61 Copper . . . ....... mg... 0.087 0.003 3 0.184 0.122 0.276 Manganese . . . . . . . .. mg... 0.022 0.002 3 0.047 0.031 0.070 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . ...... mg. . . 0.058 0.002 15 0.123 0.081 0.184 Riboflavin . . . . . . . .. mg... 0.175 0.006 15 0.371 0.245 0.556 Niacin... ....... mg. . . 5.647 0.139 15 11.972 7.906 17.929 Pantothenic acid. . . . . . . mg. . . 0.909 1.927 1.273 2.886 VitaminBg . . . . . . .. mg. . . 0.44 0.94 0.62 1.40 Folacin . . . . . . . ... meg. . 7 15 10 23 VitaminByp . . . . . . . meg. 0.36 0.76 0.50 1.13 Vitamin A . . . . . LLL. oo tr 2 3 2 2 LIPIDS Fatty acids: Saturated, total . . . . . . g . .. 1.82 3.85 2.54 5.77 40: 5 5 5 so boa g . .. 60. o : s vw x am £ +1 + 2 LL1 - + Eg vx 120. ........ g 0.02 0.04 0.02 0.05 140... ...... g 0.03 0.07 0.05 0.10 160. . . ...... & w+ a 0.91 1.93 1.27 2.89 18:0: «+ 4 am 2 2 o g ws 0.55 1.16 0.76 1.73 Monounsaturated, total. . . g . . . 1.14 2.42 1.60 3.563 LEU zg... 0.16 0.34 0.22 0.51 BA. one imp I 0.94 2.00 1.32 2.99 00. LL. £ 0.02 0.05 0.03 0.07 2. LL gE. 0.02 0.04 0.02 0.05 Polyunsaturated, total . . . g . . . 1.58 3.35 2.21 5.02 182... £ 1.20 2.54 1.67 3.80 83. £ 0.04 0.08 0.06 0.13 184. . . .....: 3 24: . vv cameos g i : 0.23 0.49 0.32 0.74 2B. ww eww & 0.04 0.08 0.05 0.11 Wh.» wesw gE 0.05 0.10 0.07 0.15 Cholesterol . . . . . . . . mg. . . 73 2.302 15 155 102 232 Phytosterols . . . . . . . . mg. . AMINO ACIDS: TAPEmn «wns om s gn 0.332 0.704 0.465 1.054 mii ial : 1.301 2.758 1.821 4.131 Ce 1.521 3.225 2.129 4.829 is £ 2.331 4.942 3.263 7.401 JTS fino bw he : 2.757 5.845 3.860 8.753 Sl : oh Ly be be ing Stree 0.304 . . . Phenyideve + pw seme s 1.161 2.461 1.625 3.686 vaine lll] £ 1.156 2.451 1.618 3.670 Aging. } } i : } } } : } £ 1.554 3.294 2.178 4.934 Histidine, 2c: 2.040 4.325 2.856 6.477 AHI + + Z... 0.913 1.936 1.278 2.899 ea Zn 1.811 3.839 2.535 5.750 Glumicatide « « «oo f... 2.841 6.023 3.977 9.020 Glycine So . 4.774 10.121 6.684 15.157 Proline . . . . 2... 1.451 3.076 2.031 4.607 Serine } I 1.217 2.580 1.704 3.864 oe 1.301 2.758 1.821 4,131 ! Without neck. 2 Edible portion from 1/2 turkey = 1,328 g; with refuse = 1,908 g. AH-8-5 (1978) NDB No. 05234 TURKEY, YOUNG HENS, SKIN ONLY, raw Page 261 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Approximate measure and weight Amount in edible portion of 1 pound of food as purchased Refuse: 0 Mean Sundnd Nureerst 1 1b r-t-c 1/2 turkey turkey = 51 g = 321 g! A B C D E F G PROXIMATE: Water. . . . . . . .. .. g 46.80 1.079 16 23.87 150,23 212.29 kcal 417 213 1,338 1,890 Fooderergy =~ = * 2 = « - = kJ. 1,744 889 5,597 7,909 Protein (NX 6.25) . . . . . gz . 11.79 0.472 16 6.01 37.85 53.49 Total lipid (fat) . . . . . . . g 40.62 1.420 16 20.71 130.38 184.23 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber . . . . . .. .... gz . 0.00 0.00 0.00 0.00 AB «uss mw sw g 0.40 0.014 15 0.20 1.28 1.81 MINERALS: Cale . win wv wom 8 4 @ mg. 19 1.245 15 9 60 84 Iron... ........ mg. 1.52 0.084 15 0.78 4.88 6.90 Magnesium |. |. mg. 8 0.219 15 4 27 37 Phosphorus . . . . . . . . mg. 81 3.334 15 42 261 369 Potassium . . . . . . . . . mg. 107 4.495 15 54 342 484 Sodium . . . . . . . ... mg. 32 1.085 15 16 102 145 BE & i wv sn Es w mg. 1.26 0.059 3 0.64 4.04 5.71 COPPRY + s ww 5 5 & % & mg. 0.080 0.026 3 0.041 0.257 0.363 Manganese . . . . . . . . . mg. 0.015 0.002 3 0.008 0.048 0.068 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . ..... mg. 0.019 0.001 15 0.010 0.061 0.086 Riboflavin . . . . . . . . . mg. 0.083 0.007 15 0.042 0.266 0.376 Niacin. . . . .. .... mg. 1.368 0.110 15 0.698 4.391 6.205 Pantothenicacid. . . . . . . mg. 0.235 0.120 0.754 1.066 Vitamin Bg?. . . . . . . . mg. 0.06 0.03 0.21 0.29 Folacin® ™, 5. 4 4 wv « 5 « meg 4 2 12 17 Vitamin Bq, 2 Ce mcg 0.22 0.11 0.72 1.02 — RE. 8 1.833 3 4 26 37 VitaminA . . . . . . . py 27 6.110 3 14 87 122 LIPIDS: Fatty acids: Saturated, total . . . . . . g2 10.60 5.40 34.01 48.06 > 1 (A 2 « 6:0. . .. ..... g 80. ........ £ 10. . . : 55 5 » & g 1220: oe 2 3 2 2 3 g MO. «vos 5 53 5 g 0.31 0.017 14 0.16 1.00 1.42 WB ow vv ows ono g 7.65 0.338 14 3.90 24.54 34.68 BO. «vv vn g 2.02 0.102 14 1.03 6.48 9.16 Monounsaturated, total. . . g 17.31 8.83 55.56 78.51 161. 8 3.00 0.168 14 1.53 9.62 13.59 1. J g 13.94 0.583 14 7.11 44.74 63.22 200: vw ss mus £ QV: vw 2 5 w: 2 5 g Polyunsaturated, total . . . g 9.30 4.75 29.87 42.20 182... 8 8.41 0.378 14 4.29 27.00 38.15 BE. ae g 0.62 0.044 11 0.32 2.00 2.83 184. 0. LLL LL. 8g WA mm smn r 8 0.11 0.012 10 0.06 0.36 0.50 20:5: ov i howe oso £ U8: wu va wm 58 ® g 226. v5 55 5 4 3» g . Cholesterol... . «= = + & =» mg. 81 2.656 15 42 261 369 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan” . . . . . . . . g 0.094 0.048 0.302 0.426 Threonine . . . . . . . . . g 0.421 0.215 1,351 1.910 Isoleucine . . . . . . . .. g 0.379 0.193 1.217 1.719 Leweing . , + ou : sw sa g 0.693 0.353 2.225 3.143 Lysine . . ov 58 wos sow z 0.704 0.359 2.260 3.193 Methionine . . . . . . . . g 0.236 0.120 0.758 1.070 Cystine . . . . ...... 8 0.196 0.100 0.629 0.889 Phenylalanine . . . . . . . g 0.398 0.203 1.278 1.805 Tyrosine . . . . . . . .. g 0.268 0.137 0.860 1.216 Valine LLL g 0.496 0.253 1.592 2.250 Arginine... . Lo... £ 0.910 0.464 2.921 4.128 Histidine. . . . . . .. .. g 0.226 0.115 0.725 1.025 Alanine Cee g 0.957 0.488 3.072 4.341 Asparticacid . . . . . . . . 8 1.055 0.538 3.387 4,785 Glutamicacid. . . . . . . . g 1.466 0.748 4.706 6.650 Glycine PE Bd one monoa g 1.881 0.959 6.038 8.532 Proline EEL EEE EEN g 1.100 0.561 3.531 4.990 Serine . . ivi ume 8 0.479 0.244 1.538 2.173 1 1/2 turkey with refuse = 2,617 g. 2 Imputed values. ® Values based on data for fat extracted from skin of young turkeys and yearling hen turkeys. AH-8-5 (1978) NDB No. 05235 TURKEY, YOUNG HENS, SKIN ONLY, cooked, roasted Page 262 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: ( Mein Sida Names! 1 1b r-t-c 1/2 turkey turkey = 31 g = 196 g! A B Cc D E F G PROXIMATE: Water . . . . . . . . ... 8 oom 35.53 0.696 15 11.01 69.64 161.16 kcal . . 482 149 945 2,187 Foodenergy - « + © «= « - « kJ)... 2,018 625 3,955 9,152 Protein (NX 6.25). . . . . gw 19.03 0.687 15 5.90 37.30 86.33 Total lipid (fat) . . . . . . . g = 44.45 1.083 15 13.78 87.13 201.64 Carbohydrate, total . . . . . g . . . 0.00 0.00 0.00 0.00 Fiber . . . . . .. .... g 0.00 0.00 0.00 0.00 Ash... LLL g£ . .. 0.63 0.016 15 0.19 1.23 2.84 MINERALS: Calcium: 2 = w » 9 wi 2 5 3 mg... 32 1.505 15 10 64 147 BOR. .cnmuaswmeg mg... 1.82 0.074 15 0.56 3.56 8.24 Magnesium mg. . . 15 0.340 15 5 30 69 Phosphorus . . . . . . . . mg. . . 133 4.293 15 41 260 602 Potassium . . . . . . . . . mg... 155 3.528 15 48 305 705 Sodium . . . . . . . . .. mg... 44 1.207 15 14 87 202 ZIRE + 4 5 % wn « mow nn mg... 2.06 0.336 3 0.64 4.04 9.34 Copper + « x a + i 2 5 4 & mg. . . 0.078 0.012 3 0.024 0.153 0.354 Manganese . . . . . . . . . mg. . . 0.022 0.003 3 0.007 0.043 0.100 VITAMINS: Ascorbicacid. . . . . . . . mg. os 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. . 0.021 0.002 15 0.007 0.041 0.095 Riboflavin . . . . . . . . . mg... 0.133 0.007 15 0.041 0.261 0.603 Niacin... . ...... mg... 2.801 0.115 15 0.868 5.490 12.705 Pantothenic acid. . . . . . . mg. . . 0.297 0.092 0.582 1.347 Vitamin Bg? . . . . . . . SE 0.07 0.02 0.15 0,34 Folaen 27, 5 ww «2 v5 4 mcg 4 1 8 17 VitaminByp 2... . . . . meg . 0.24 0.07 0.46 1.07 _— RE. 0 0.000 3 0 0 0 VitaminA. - = + « 5 3 % ¥ ww. 0 0.000 3 0 0 0 LIPIDS: Fatty acids: . Saturated, total . . . . . . oom 11.59 3.59 22.72 52.59 BO. weno ow & «ow 6:0. . . . ..... g 80. . . . . .... £ 100. . . ...... £ 1220. 2 5 ws vr omom n g£ . .. MUD: . 055m 2 +x. 0.34 0.11 0.67 1.55 160. : » 2 53 mw ¢ gs we 8.37 2.59 16.40 37.95 BO. : 2 vcs wns 8... 2.21 0.68 4.33 10.02 Monounsaturated, total. . . g . . . 18.94 5.87 37.13 85.92 7 I TI g£ . .. 3.28 1.02 6.43 14.88 BA. » 2 wn bom g& . . 15.25 4.73 29.89 69.18 200: 2:3 5 5 op wm» g . . . QV 23 52 2,6 & 2 :% Polyunsaturated, total . . . g . . . 10.18 3.16 19.95 46.18 182... ..... £ +5 9.20 2.85 18.04 41.74 LL. = Zc. 0.69 0.21 1.34 3.11 184. 0... LL. Bg ws 20:4... LL... £ . .. 0.12 0.04 0.24 0.54 205... LL... g . .. 2S... 2 06: :: 5:55 5 g + a. Cholesterol . . . . . . . . mg. 106 2.712 15 33 207 480 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan? . . . . . . g - . 0.152 0.047 0.298 0.689 Threonine BEE EERE R. 2: 0.679 0.210 1.331 3.080 Isoleucine =. = = + us 5 4 5 Eg + is 0.612 0.190 1.200 2.716 LeuCing zc 2 5 a. 5 5 5 % 3 g 1.118 0.347 2.191 5,071 Lysine wu 5 5 ww 2 3 ® 2 g «=o 1.136 0.352 2.2217 5.153 Methionine . . . . . . . . Z ow 0.381 0.118 0.747 1.728 Cystine . . . . . . . ... g «on 0.317 0.098 0.621 1.438 Phenylalanine... . . . . 2 ou 0.642 0.199 1.258 2.912 Tyrosine . . . . ..... £ sw 0.432 0.134 0.847 1.960 Valine . . . ....... g xen 0.801 0.248 1.570 3.633 Arginine AE CHE ERE E g£ 1.468 0.455 2.877 6.659 Histidine. . . . . . . . . . 8 + 0m 0.365 0.113 0.715 1.656 Alanine. ww o 5 wow x wo g .-.. 1.544 0.479 3.026 7.004 Asparticacid . . . . . . . . 8 . .. 1.702 0.528 3.33 7.720 Glutamicacid. . . . . . . . g& ... 2.366 0.733 4.637 10.732 Glycine . . . . . . . . .. 8g 3.036 0.941 5.951 13.771 Proline . . . . . . . . .. g 1.775 0.550 3.479 8.051 SEINE « wm ¥ 3 & 2 3 5 g 55 0.773 0.240 1.515 3.506 ! 1/2 turkey with refuse = 1,908 g. 2 Imputed values. AH-8-5 (1978) NDB No. 05236 TURKEY, YOUNG HENS, LIGHT MEAT WITH SKIN, raw Page 263 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight § Refuse: Bone 16% Mean Sunde Numaar 1 1b r-t-c 1/2 turkey turkey = 175 g =1,099 g A B Cc D E F G PROXIMATE: Water . . . . . LL... g 69.13 0.418 15 120.98 759.74 263.39 ; oo kcal . . 165 289 1,812 628 oodenergy «1 tc ttt B. 690 1,207 7,582 2,628 Protein (NX 6.25). . . . . I ETE. 21.51 0.169 15 37.64 236.38 81.95 Total lipid (fat) . . . . . . . £ ow 3 8.10 0.477 15 14.17 89.00 30.85 Carbohydrate, total . . . . . gs 0.00 0.00 0.00 0.00 Fiber . . . . . . . .... g 0.00 0.00 0.00 0.00 Ash... LLL. g . . 0.90 0.003 15 1.57 9.86 3.42 MINERALS: Calcium. . . . . . . . .. mg. . . 13 0.599 15 23 147 51 WOM 4. 5 5 4 ms 5 08) 5 8 mg. . . 1.41 0.105 15 2.46 15.46 5.36 Magnesium . . . . . . . mg... 24 0.215 15 42 264 91 Phosphorus . . . . . . . . mg. . . 180 2.973 15 315 1,979 686 POBMSBIUM & + 5s 5 vom 5» mg. . . 267 5.493 15 467 2,933 1,017 Sodium . . . . . . . ... mg 55 1.374 15 96 605 210 Zinc o.oo... mg. . . 1.54 0.044 3 2.69 16.90 5.86 Copper . . . o.oo... mg. . . 0.081 0.011 3 0.142 0.890 0.309 Manganese . . . . . . . . . mg. . . 0.021 0.002 3 0.037 0.231 0.080 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 THIMIA. » 2 0 = os #5 « + » mg... 0.053 0.002 15 0.093 0.582 0.202 Riboflavin . . . . . . . . . mg. . . 0.123 0.009 15 0.215 1.352 0.469 Niggin = ww «2 a vs wn mg. . . 4.938 0.129 15 8.642 54.269 18.814 Pantothenic acid. . . . . . . mg. . . 0.616 1.078 6.770 2.34) VitaminBg . . . . . . . . mg. . . 0.48 0.84 5.25 1.82 Folacin . . . . . . . . .. mcg 7 12 78 27 VitaminByp . . . . LL. meg. . 0.42 0:73 4.57 Jue esr RE. 1 0.392 3 2 15 VURIRR « = = + wom #2 w. 5 1.307 3 8 49 17 LIPIDS: Fatty acids: Saturated, total . . . . . . 2... 2.19 3.84 24.11 8.36 40% ws 8 v0 8 w g «so 60. ov 5 ww soa 2 LL + £ 10:0. 5 2 « w + « wis g «aon 120... . . . ... g . .. 0.01 0.01 0.07 0.02 14:0... g 0.06 0.10 0.65 0.22 160. . . . . .... £ 75: 1.46 2.56 16.09 5.58 BO. «2583 7 2 vin 0.47 0.82 5.15 1.79 Monounsaturated, total. . . g . . . 3.10 5.42 34.06 11.81 6:15 v3 55 3 5 g 0.53 0.92 5.77 2.00 181. g 2.50 4.37 27.46 9.52 2000... g 0.01 0.01 0.07 0.02 221. LL. g . . . 0.01 0.01 0.07 0.02 Polyunsaturated, total . . . g . . . 1.91 3.34 20.96 7.27 182. vs 5.0 5 2.8 & Ls = 1.63 2.86 17.95 6.22 BB. sass nes 2 su 0.11 0.19 1.20 0.42 184: : 2 55 2 v2 3 2 sw v 208. . 5 v5 ww g 0.09 0.16 1.01 0.35 20:5. . 5 vow wow ow g «ow. 225. LL... g£ . . 0.01 0.02 0.14 0.05 226... ... g£ . .. 0.02 0.03 0.16 0.06 Cholesterol. . . . . . . . mg. . . 62 2.115 15 108 677 235 Phytosterols . . . . . . . . mg... AMINO ACIDS: Tryptophan . . . . . . . . g . . 0.238 0.417 2.616 0.907 Threonine . . . . . . . . . g . . 0.940 1.645 10.331 3.581 Isoleucine . . . . . . . . . g . ia 1.080 1.890 11.869 4.115 Leucine . . . . . . .... 8 vs 1.674 2.930 18.397 6.378 Lysine . . . . . . . . .. g ws 1.961 3.432 21.551 7.471 Methionine . . . . . . . . g vs 0.606 1.061 6.660 2.309 CYSNE 4 5 wo o 5 5 8 % 8 - 0.236 0.413 2.594 0.899 Phenylalanine . . . . . . . g . . 0.842 1.474 9.254 3.208 Tyrosine . . = « + + « g£ . . 0.818 1.432 8.990 3.117 Valine . . . . . . . . .. gs 1.121 1.962 12.320 4.271 Arginine. . . . . . . . . . 8 = sa 1.514 2.650 16.639 5.768 Histidine. . . . . . . . . . g 0.648 1.134 7.122 2.469 Alanine . . . . . . . . .. g& - 1.368 2.394 15.034 5.212 Asparticacid . . . . . . . . 8 2.074 3.630 22.793 7.902 Glutamic acid. . . . . . . . g& .- . 3.435 6.011 37.751 13.087 Glycine: . » 5 wv 2 = = 5 + = £ +.» 1.277 2.235 14.034 4.865 Proline . . « . + «wv vn g +5 0.993 1.738 10.913 3.783 Serine... . . . . . .. g 0.949 1.661 10.430 3.616 ! With refuse = 1,310 g. AH-8-5 (1978) NDB No. 05237 TURKEY, YOUNG HENS, LIGHT MEAT WITH SKIN, cooked, roasted Page 264 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 14% Mean error samples 1 1b r-t-c 1/2 turkey turkey = 137 g = 859 g! A B Cc E F G PROXIMATE: WEE: 5 6.6 5 8 5 5 + wo g- 62.14 0.391 15 85.13 533.78 242.41 kcal 207 284 1,778 808 Food energy = = = = « - - - X 866 1,187 7,441 3,379 Protein (NX 6.25). . . . . g . 28.64 0.351 15 39.24 246.03 111.73 Total lipid (fat) . . . . . . . g 9.40 0.519 15 12.87 80.70 36.65 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber. . . . ....... g 0.00 0.00 0.00 0.00 Ash g 1.05 0.013 15 1.43 8.99 4.08 MINERALS: Calalum . wow vv wv v4 ow mg. 23 1.315 15 31 195 89 fon . o.oo... mg. 1.39 0.051 15 1.91 11.96 5.43 Magnesium. . . . . mg. 26 0.243 15 36 225 102 Phosphorus . . . . . . . . mg. 208 2.703 15 285 1,789 813 Potassium . . . . . . . . . mg. 286 4.754 15 391 2,454 1,114 Sodium . . . . . . . ... mg. 58 1.290 15 80 501 228 DOS 3 s pm nsmssna mg. 1.98 0.136 3 2.71 16.97 7-760 Copper... ...... mg. 0.044 0.003 3 0.060 0.378 0.172 Manganese . . . . . . . . . mg. 0.021 0.002 3 0.029 0.180 0.082 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin... . LL. mg. 0.052 0.002 15 0.071 0.447 0.203 Riboflavin . . . . . . . .. mg. 0.129 0.005 15 0.177 1.108 0.503 Niacin... . ...... mg. 6.583 0.164 15 9.019 56.548 25.680 Pantothenic acid. . . . . . . mg. 0.610 0.836 5.240 2.380 Vitamin Bg . . . . . . . . mg. 0.46 0.63 3.96 1.80 Folacin « « wow 4 3% v 5 @ meg 6 8 48 22 ViaminBig . . . LL . .. meg 0.34 0.47 2.94 1.33 Fo RE. 0 0.000 3 0 0 0 ViaminA cee w. 0 0.000 3 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . 8 2.65 3.63 22.75 10.33 40... . ..... g 6:0... ...... g B80: os keen g 1000. 6 255 5 5 £ 120... 8 0.02 0.02 0.13 0.06 14:0. LLL g 0.07 0.09 0.56 0.25 160. ........ 8 1.62 2.22 13.93 6.33 180. ........ £ 0.63 0.86 5.40 2.45 Monounsaturated, total. . . g 3.15 4.31 27.04 12.28 160. venom ess 8 0.52 0.71 4.45 2.02 Bl, sien vn vs 8 2.55 3.49 21.86 9.93 AEE EE £ 0.02 0.02 0.14 0.06 REV. La 8 0.02 0.02 0.13 0.06 Polyunsaturated, total . . . g 2.28 3.102 19.59 8.89 2. vw es 8 1.84 2.52 15.80 7.107 1B cmv ww ra g 0.11 0.15 0.92 0.42 18:4... £ At Hh sme & 0.20 0.27 1.68 0.76 20:5. «5 i: hms os £ EEE AREER & 0.03 0.04 0.27 0.12 MW. ansvenry £ 0.04 0.05 0.30 0.14 Cholesterol... ol 74 2.097 15 101 633 287 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan « ss 2 ww + £ 0.317 0.434 2.723 1.237 TRICORE: 5 min 4 3 w 43 z 1.252 1.715 10.755 4.884 Isoleucine sie ele sla is £ 1.441 1.974 12.378 5.621 Loucions, 3 nm ¢ 2 wie 1 2 2 2.231 3.056 19.164 8.703 Lysine . ......... g 2.614 3.581 22.454 10.197 Wethioning ow oma 1g £ 0.807 1.106 6.932 3.148 CYR «+ pms mm ne s 0.313 0.429 2.689 1.221 ins li $ 1.122 1.537 9.638 4.377 THO 22 mane : 1.091 1.495 9.372 4.256 Ly ttrEis ens 2 1.494 2.047 12.833 5.828 wi oii 5 2.016 2.762 17.317 7.864 IG xx wy : 0.864 1.184 7.422 3.370 A ey ee : 1.821 2.495 15.642 7.104 IGRI ww x x x es : 2.763 3.785 23.734 10.778 Crt wwe a ex 8 4.579 6.273 39.334 17.863 To Co o 1.692 2.318 14.534 6.600 hn mses " 1.319 1.807 11.330 5.145 Co 1.265 1.733 10.866 4.935 ! With refuse = 999 g. AH-8-5 (1978) NDB No. 05238 TURKEY, YOUNG HENS, DARK MEAT WITH SKIN," raw Page 265 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 27% Mean Sndid Numperot 11b r-t-c 1/2 turkey turkey = 152 g = 953 g? A B Cc D E F G PROXIMATE: WIE os : 5 55 sw ¢ @ g 69.92 0.580 15 106.27 666.31 231.50 kcal 172 262 1,640 570 Food energy - - - - - - + ki. 720 1,094 6,862 2,384 Protein (NX 6.25). . . . . gz . 18.65 0.204 15 28.35 177.75 61.76 Total lipid (fat) . . . . . . . g -. . 10.25 0.711 15 15.58 97.67 33.93 Carbohydrate, total . . . . . g£ . . 0.00 0.00 0.00 0.00 Fibers o « 5 2 vw 4 3 5 4 3 g . .. 0.00 0.00 0.00 0.00 Baht oc 2 4 wn gg R «ss 0.87 0.005 15 1.31 8.24 2.86 MINERALS: Calcium. . . . . . . . .. mg. 18 0.964 15 27 170 59 Iron . . ......... mg. 1.83 0.087 15 2.78 17.45 6.06 Magnesium | mg... 20 0.105 15 31 195 68 Phosphorus . . . . . . . . mg... 170 1.866 15 258 1,619 562 Potassium . . . . . . . . . mg... 259 3.707 15 394 2,472 859 Sodium - . sows sw ws mg 67 1.075 15 102 641 223 Dn wow « « 55 3 8 8 % 8 mgs 2.83 0.038 3 4.30 26.93 9.36 Copper « « + « = 5 3 = 4 & mg... 0.141 0.014 3 0.214 1.344 0.467 Manganese . . . . . . . . . mg. . . 0.023 0.001 3 0.035 0.219 0.076 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. 0.068 0.001 15 0.103 0.648 0.225 Riboflavin . . . . . . . . . mg. 0.199 0.007 15 0.302 1.896 0.659 Niacin. . . . .. .. .. mg. 2.599 0.055 15 3.950 24.768 8.605 Pantothenicacid. . . . . . . mg. . . 1.020 1.550 9.721 3.377 VitaminBg . . . . . . . . mg... 0.32 0.49 3.05 1.06 Folacin . . . . . . . . . CL meg. . 10 15 92 32 VitaminBqp . . . . . . . . mcg 0.38 0.57 3.57 1.24 — RE. 1 0.482 3 2 12 4 VIRRIBA + = 0% 0 2 ws w. 4 1.607 3 6 40 14 LIPIDS: Fatty acids: Saturated, total . . . . . . £ 2.99 4.54 28.46 9.89 40... . g 6:0... . ... .. z B80: 2 5m 5 0 mo g 0. ¢ 00 488.03 g 120: 25 5:54 = g 0.01 0.01 0.09 0.03 140. ........ g 0.07 0.11 0.70 0.24 160. . . . ..... g 1.88 2.86 17.94 6.23 180... g 0.72 1.10 6.87 2,39 Monounsaturated, total. . . g 3.53 5.37 33.66 11.69 161. ........ z 0.59 0.89 5.58 1.94 Ble, i vv sows g 2.87 4.35 27.30 9.49 20:1... LLL 8 0.02 0.02 0.15 0.05 Ve os vss sow g 0.01 0.02 0.10 0.03 Polyunsaturated, total . . . g 2.64 4.02 25.19 8.75 BZ, . i wv vn g 2.27 3.45 21.63 1.52 BY, ew g 0.13 0.20 1,25 0.43 184. . . . . . . .. £ 204... 8 0.17 0.25 1.57 0.55 WS.ev sas 2 noms £ 25... g 0.02 0.03 0.20 0.07 26. : : i isos ows TEER 0.03 0.05 0.30 0.11 Cholesterol. . . . « « . . mg. . . 65 2.028 15 98 616 214 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan FR g£ . . . 0.206 0.313 1.963 0.682 Vooagnit 3 2 v5 4 ¢ % & Ls x 0.814 1.237 7.757 2.695 Isoleucine . . g 0.936 1.423 8.920 3.099 Leucine Fw RIE EE EE 3 £ 1.450 2.204 13.819 4.801 Lysine 2 5 2 0 5 2 =o 4 £ 1.698 2.581 16.182 5.622 Methionine row oe ww g 0.525 0.798 5.003 1.738 Cystine . . . . ...... & 0.205 0.312 1.954 0.679 Phenylalanine Cee & 0.730 1.110 6.957 2.417 Ty 222a5800: £ 0.708 1.076 6.747 2.344 Valine ws 8 mess £ 0.972 1.477 9.263 3.218 Arginine... LL... £ . ow 1.314 1.997 12.522 4.351 Histidine ba BR BE YR Ip g& 0.561 0.853 5.346 1.857 Alanine . LoL g 1.188 1.806 11.322 3.933 Aspartic acid ‘wm Row ow 8 1.798 2.733 17.135 5.953 Glutamic acid ve om oa ow ow a £ 2.976 4.524 28.361 9.854 GIVER... + « wien» on ¢ 1.115 1.695 10.626 3.692 Proline LE LE BE Roa ome 8 0.865 1.315 8.243 2.864 BOAR 50 us mw unm $ 0.823 1.251 7.843 2.725 ! Without neck. 2 With refuse = 1,308 g. AH-8-5 (1978) NDB No. 05239 TURKEY, YOUNG HENS, DARK MEAT WITH SKIN," cooked, roasted Page 266 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 27% Mean Standard Nuhar of 11b r-t-c 1/2 turkey turkey = 106 g = 665 g? A B Cc D E F G PROXIMATE: Water. . Lo... .. £m 59.61 0.448 15 63.19 396.43 197.38 keal . 232 246 1,544 769 Bopdeergy = = = = 2 4 2 & kL 971 1,030 6,460 3,216 Protein (NX 6.25). . . . . g 27.37 0.399 15 29.01 182.01 90.62 Total lipid (fat) . . . . . . . £ .. 12.78 0.645 15 13.55 85.01 42.33 Carbohydrate, total . . . . . g . . . 0.00 0.00 0.00 0.00 Fiber... . . .... .. g 0.00 0.00 0.00 0.00 Ash oo Eo 0.98 0.009 15 1.04 6.50 3.24 MINERALS: Calcium. . . . . . . . .. mg... 31 1.352 15 33 204 102 WO oo ema nee mg... 2.28 0.085 15 2.42 15.18 7.56 Magnesium mg. . 23 0.210 15 25 156 78 Phosphorus. . . . . . . . mg... 196 2.995 15 208 1,302 648 Potassium . . . . . . . . mg... 276 3.241 15 293 1,836 914 Sodium . . . LL... mg... 72 1.032 15 76 476 237 Zine... mg... 4.10 0.118 3 4.34 27.23 13.56 COPE « 2 wim 5 3 0 8 % mg... 0.139 0.005 3 0.147 0.924 0.460 Manganese . . . . . . . . . mg. . . 0.023 0.002 3 0.024 0.153 0.076 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin... . Lo... mg... 0.055 0.002 15 0.058 0.366 0.182 Riboflavin . . . . . . . . . mg... 0.223 0.007 15 0.236 1.483 0.738 Niacin... . .... .. mg... 3.659 0.097 15 3.879 24.332 12.115 Pantothenic acid. . . . . . . mg. . . 1.137 1.184 7.428 3.698 VitaminBg . . . . . . .. mg. . . 0.31 0.33 2.06 1.03 Folacin . . . . . . . . .. meg 8 9 55 28 ViaminByy . . Lo... LL meg 0.34 0.36 2.27 1.13 a RE. 0.000 3 0 0 0 Vitis A 2 oi vv 2% 0 2 w. : 0.000 3 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . gay 3.86 4.09 25.64 12.717 #0. 2 vw + wow ow ou ARE 6:0. . .. . .... £ 80. . . . . . ... g 10:0... . . . . .. g£ . .. iam mst £ or. 0.02 0.02 0.10 0.05 14:0: we 23 2 2 5 » g vis 0.09 0.09 0.59 0.29 leo. ........ £ 0s 2.33 2.47 15.47 7.70 1810 ein ow vk & 0.99 1.05 6.57 3.27 Monounsaturated, total. . . g . . . 4.06 4.30 26.97 13.43 Bl. ee gw 0.66 0.70 4.39 2.19 IB, wv sme vs go us 3.30 3.50 21.95 10.93 AEE REE 2 ow 0.03 0.03 0.18 0.09 Meeps rmise £7. 0.02 0.02 0.11 0.05 Polyunsaturated, total . . . g . . . 3.42 3.63 22.75 11.33 182, vere wnsn ERE 2.89 3.07 19.24 9.58 ik £... 0.15 0.16 1.01 0.50 V8. wos vs sim & 5 E novo ls g 0.26 0.28 1.75 0.87 25... LLL... 8 wna Mew wma ome 0.04 0.04 0.24 0.12 ZB; ww vn wos Eo 0.05 0.06 0.36 0.18 Cholesterol. . . . . . . . mg. . . 84 3.021 15 89 557 277 Phytosterols . . . . . . . . mg. . AMINO ACIDS: TRIED «wo «wie x £m. 0.303 0.321 2.015 1.003 Vigne Salen Free 1.196 1.268 7.953 3.960 EAN so 1.375 1.458 9.144 4.553 MER cm ts 0 £0 2.130 2.258 14.165 7.052 LYS pn smn rae fo 2.495 2.645 16.592 8.261 Metionite w.c 22% 2 5 3 : 0.771 0.817 5.127 2.553 Spine sp we nema : 0.300 0.318 1.995 0.993 Tekmysaning wx en t 1.072 1.136 7.129 3.549 A «mw 4 on : 1.041 1.103 6.923 3.447 a ee : 1.427 1.513 9.490 4.725 welll 2 1.927 2.043 12.815 6.380 IU ew ey c 0.825 0.875 5.486 2.732 ag mar maan ‘ 1.741 1.845 11.578 5.764 EN =tizue : 2.639 2.797 17.549 8.738 cr : 4.372 4.634 29.074 14.476 Proms ay dw ve : 1.624 1.721 10.800 5.377 IG mmm gv ine : 1.264 1.340 8.406 4.185 a 1.208 1.280 8.033 4.000 ! Without neck. 2 With refuse = 909 g. AH-8-5 (1978) NDB No. 05240 TURKEY, YOUNG HENS, LIGHT MEAT WITHOUT SKIN, raw Page 267 Amount in edible portion of Amount in edible portion of ] Nutrients and units Anvount'in 100 grems, edildle portion Vision measures of Foy 1 pound of food as purchased pproximate measure and weight Refuse: Bone 16%, skin 14% Mean Sina Nt 1 1b r-t-c 1/2 turkey turkey = 147 g = 919 g! A B Cc D E F G PROXIMATE: HE g 73.57 0.190 16 108.14 676.08 233.58 kcal 116 170 1,066 368 Foodenergy - «= = «= = «= ~ kJ. 485 713 4,458 1,540 Protein (NX 6.25). . . . . g 23.64 0.247 16 34.75 211.27 75.06 Total lipid (fat) . . . . . . . g 1.66 0.140 16 2.44 15.27 5.28 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber. .......... £ 0.00 0.00 0.00 0.00 Ah ws sam as mE Ea g . 1.00 0.006 16 1.46 9.14 3.16 MINERALS: Colom ; 4 si + 4 5 5» = mg. 12 0.735 15 18 114 39 WOM = + « ww su mw how mg. 1.38 0.115 15 2.03 12.71 4.39 Magnesium . . . . . . . . mg. 27 0.332 15 40 249 86 Phosphorus . . . . . . . . mg. 199 3.398 15 293 1,832 633 Potassium . . . . . . . . . mg. 299 7.740 15 439 2,744 948 Sodium . . . . . . . .. . mg. 60 1.519 15 88 547 189 ZTE + 5 6 w & 3 WE» Bw mg. 1.59 0.044 3 2.34 14.65 5.06 COPPEF +» + 5 + 3 wo + 3 mg. 0.082 0.009 3 0.121 0.754 0.260 Manganese . . . . . . . . . mg. 0.022 0.002 3 0.032 0.202 0.070 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . .... mg. 0.060 0.002 15 0.088 0.551 0.191 Riboflavin . . . . . . . .. mg. 0.131 0.010 15 0.193 1.204 0.416 Niacin. . . . . . . ... mg. 5.631 0.148 15 8.278 51.749 17.878 Pantothenic acid. . . . . . . mg. 0.690 1.014 6.341 2.191 VitaminBg . . . . . . . . mg. . 0.56 0.82 5.14 1.77 Folacii « » + = vw ¢ 5 = + meg 8 1° 71 25 VitaminByp . . . . LL . meg 0.45 0.67 4.16 1.44 ViaminA o.oo Re. > 2 2 g LIPIDS: Fatty acids: 2 Saturated, total. . . . . . zg . 0.53 0.78 4.87 1.68 40, . 5 5 5 = wn £ 60: ¢ ww wos ow own g 80. .. ...... g 100. . ....... g 120... ...... g 0.01 0.002 10 0.01 0.07 0.03 14:0... g 0.01 0.001 12 0.01 0.08 0.03 16:0... . 8 0.24 0.028 12 0.35 2.21 0.77 180. wns 5 995 Z - 0.16 0.016 12 0.24 1.48 0.51 Monounsaturated, total. . . g . . . 0.29 0.43 2.67 0.92 16:1... g 0.04 0.007 12 0.05 0.34 0.12 Bl. g 0.24 0.027 12 0.35 2.20 0.76 2000. 8 0.01 0.001 10 0.01 0.07 0.03 BV. vena 8 0.01 0.002 10 0.01 0.06 0.02 Polyunsaturated, total . . . g 0.44 0.65 4.06 1.40 182... g 0.29 0.033 12 0.43 2.68 0.93 183... 8 0.01 0.003 12 0.01 0.06 0.02 B14.» « « = + « ws Fd 204... 8 0.09 0.012 11 0.13 0.81 0.28 20:5. « ow wou om £ 25... g 0.02 0.002 10 0.02 0.14 0.05 U6 ov mm 0 2 5 g 0.02 0.006 10 0.02 0.16 0.05 Cholesterol . . . . . . . . mg. 58 2.203 15 85 531 183 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan FE g . . . 0.269 0.395 2.472 0.854 Threonine Cee ee g oon i 1.052 1.546 9.668 3.340 Isoleucine . . . . . . . . . g 1.229 1.807 11.295 3.902 Leucine . . . . . . . . . . 8 1.884 2.769 17.314 5.982 Lysine . . . . . . . . .. g 2.228 3.275 20.475 7.074 Methionine. . . . . . . . g 0.685 1.007 6.295 2.175 Cystine . . . . ...... $ 0.246 0.362 2.261 0.781 Phenylalanine . . . . . . . g 0.938 1.379 8.620 2.978 Tyrosine . . . . . . . & 0.934 1.373 8.583 2.965 Valine vow soe ow x ow 8g 1.256 1.846 11.543 3.988 Arginine. LL & 1.649 2.424 15.154 5.236 Histidine ee ee 8g ... 0.738 1.085 6.782 2.343 Alanine Ce g 1.464 2.152 13.454 4.648 Aspartic acid EE EEE 8 2.296 3.375 21.100 7.290 Glutamic acid GEE WE Pe £ 3.859 5.673 35.464 12,252 Glycine . . . . ...... 8 1.173 1.724 10.780 3.724 Proline G GW yom 4 we g 0.984 1.446 9.043 3.124 ope «we sg py ee 8 1.052 1.546 9.668 3.340 ! With refuse = 1,310 g. 2 values based on data for fat extracted from breast meat of fryer-roaster and young tom turkeys. AH-8-5 (1978) NDB No. 05241 TURKEY, YOUNG HENS, LIGHT MEAT WITHOUT SKIN, cooked, roasted Page 268 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 14%, skin 11% Mean error samples 1b r-t-c turkey = 119 g 1c = 140 g! A B Cc D E F G PROXIMATE: Water. . + « ow vv wg yu 8: ow. 65.74 0.173 15 78.23 92.03 223.64 kcal . . 161 192 226 549 Food energy - - - - - - - - kJ... 675 804 945 2,297 Protein (NX 6.25). . | g . . 29.39 0.287 15 35.87 41.85 101.70 Total lipid (fat) . . . . . . . g -. 3.74 0.270 15 4.45 5.24 12.73 Carbohydrate, total . . . . . g . .. 0.00 0.00 0.00 0.00 PICT wiv vo + won 3 gow & snus 0.00 0.00 0.00 0.00 Ash... g vw 1.10 0.013 15 1.31 1.55 3.76 MINERALS: Calcium . . . . . . mg. . . 21 1.344 15 25 29 71 fron... LL... mg... 1.31 0.044 15 1.56 1.83 4.45 Magnesium | mg. . . 28 0.248 15 33 39 94 Phosphorus. . . . . . . | mg... 218 2.381 15 260 306 743 Potassium . . . . LL. mg... 304 5.571 15 361 425 1,033 Sodium . . . LL... mg... 60 1.267 15 71 84 204 Zine . Lo... LLL. mg. . . 1.96 0.107 3 2.34 2.15 6.68 Copper . . . . ...... mg... 0.039 0.002 3 0.046 0.055 0.133 Manganese . . . . . . . | mg. . . 0.020 0.002 3 0.024 0.028 0.068 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . .. .. mg... 0.057 0.002 15 0.068 0.080 0.194 Riboflavin . . . . . . . . . mg... 0.127 0.005 15 0.151 0.178 0.432 Niacin... ....... mg... 72.114 0.174 15 8.466 9.960 24.202 Pantothenicacid. . . . . . . mg. . . 0.656 0.781 0.918 2:232 VitaminBg . . . . . . .. - mg... 0.52 0.62 0.73 1.76 Folacin . . . . . . . . .. meg . . 6 7 8 20 VitaminByp . . . . . . . . meg. 0.36 0.43 0.50 1.22 Vitamin A « = +» « 4 wv + re 2 2 > : LIPIDS: Fatty acids: Saturated, total . . . . . . g . .. 1.19 1.42 1.67 4.06 40... ...... Z wns 6:0. 5: 55 5 « w =» 8 8:0. , wine g 10:0. « oon 5 5 2 2 5 g v3 2 +1 [FE , g sm» 0.02 0.02 0.02 0.06 HO. . ...: 0... 2 wwe 0.02 0.02 0.03 0.07 16:0. . . . . .. .. 8 ~~ 5 0.54 0.65 0.76 1.85 18:0. . . . ... .. g =. 0.36 0.43 0.51 1.24 Monounsaturated, total Zo» om 0.66 0.78 0.92 2.23 6:5 2 2 wi 22 2 » 2 «nn 0.08 0.10 0.12 0.28 LEE EERE sm 0.54 0.64 0.75 1.83 20:0 ox ww ono Z +90 0.02 0.02 0.02 0.06 qe «0 wow vow ow £ 3 ap 0.02 0.02 0.02 0.05 Polyunsaturated, total won B vou 1.00 1:19 1.40 3.39 18:2... LLL. 2 «no 0.66 0.78 0.92 2.24 B33. eo Z «4x 0.02 0.02 0.02 0.05 18:4. . 2: 5 vv oo 8 +» = WA. ocak oa Z «so 2:5. 5 5 4 5 55 g . .. 0.20 5,24 0.28 9:87 25... £ ... 0.03 0.04 0.05 0.12 26... ...... £ 0.04 0.05 0.05 0.13 Cholesterol. . . . . . . . mg. . 68 1.999 15 81 95 231 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Trvptophan . . LLL 2. 0.340 0.405 0.476 1.157 THEORIn. wm 2 x 4 2 8 fore 1.330 1.583 1.862 4.525 SE £ «wi 1.554 1.849 2.176 5.287 Leveing:, . wo vs uss £ vs 2.382 2.835 3.335 8.104 L0G, i we Esmee gw 2.817 3.352 3.944 9.583 Methionine vim ome wos aw g& . 0.866 1.031 1.212 2.946 ie I go 0.311 0.370 0.435 1.058 aan fee eee 8 . .. 1.186 L411 1.660 4.035 Tyne x2 mus mE an : 1.181 1.405 1.653 4.018 ae liver mds < 1.588 1.890 2.223 5.402 pine Coe 1 2.085 2.481 2.919 7.093 Alshire «LST mes 2 0.933 1.110 1.306 3.174 ApatEEsd ¢ 1.851 2.203 2.591 6.297 a mes ms : 2.903 3.455 4.064 9.876 Glycine ++ +L 7 4.879 5.806 6.831 16.598 oi Co g 1.483 1.765 2.076 5.045 Serine... : 1.244 1.480 1.742 4.232 Coe 1.330 1.583 1.862 4.525 ! Edible portion from 1/2 turkey = 748 g; with refuse = AH-8-5 (1978) NDB No. 05242 TURKEY, YOUNG HENS, DARK MEAT WITHOUT SKIN," raw Page 269 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Number of Refuse: Bone 27%, skin 11% Mean error samples 1 1b r-t-c 1/2 turkey turkey = 130 g = 812 g? A B Cc D E F G PROXIMATE: Water. . . Lo... z- 74.03 0.229 16 96.24 601.12 208.17 kcal 130 169 1,053 365 Food energy - «= = «= + = - ko... 543 706 4,407 1,526 Protein (NX 6.25). . . . . g 20.07 0.215 16 26.09 162.94 56.43 Total lipid (fat) . . . . . . . g - 4.88 0.220 16 6.35 39.63 13.73 Carbohydrate, total . . . . . Ev now 0.00 0.00 0.00 0.00 Fiber . . . . . . . . ... g£ . .. 0.00 0.00 0.00 0.00 Ash g 0.95 0.007 15 1.23 7.68 2.66 MINERALS: CoG 5 2 5 6 3 8 ms mg. 18 1.105 15 23 144 50 fron © oo mg. 1.90 0.103 15 2.46 15.39 5.33 Magnesium . . . . . . . mg. 23 0.211 15 29 184 64 Phosphorus. . . . . . . . mg. 185 1.896 15 241 1,505 521 Potassium . . . . . . . . . mg. 287 5.982 15 373 2,327 806 Sodium . LL... mg. 74 1.231 15 96 597 207 Zine... mg... 3.10 0.018 3 4.03 25.16 8.71 Copper «+ ooo... mg... 0.152 0.012 3 0.198 1.234 0.427 Manganese . . . . . . . . . mg. . . 0.024 0.001 3 0.031 0.195 0.067 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . Lo... mg. 0.076 0.001 15 0.099 0.617 0.214 Riboflavin . . . . . . . . . mg. 0.219 0.007 15 0.285 1.778 0.616 Niacin... ....... mg. 2.817 0.072 15 3.662 22.874 7.921 Pantothenic acid. . . . . . . mg. 1.156 1.503 9.387 3.251 VitaminBg . . . . . . . . mg. 0.36 0.47 2.96 1.02 Folacin . . . . . . . ... mcg 11 14 86 30 VitaminBip * LL... LL meg 0.40 0.52 3.26 1.13 Vitamin A . - . . . . . oy 2 0 2 o LIPIDS: Fatty acids: 4 Saturated, total. . . . . . £ 1.6¢ 2.13 13.30 4.61 80. . wv os ow own £ 6:0. + wv wow ow ow ow g 80. . ... .... g 10:0... . . .. £ 120... LLL £ 0.01 0.003 6 0.01 0.09 0.03 Wis x vs wm ena £ 0.03 0.006 8 0.04 0.25 0.09 160, vesrrrsn 2 0.86 0.083 8 1.12 7.01 2.43 180 mos mw saw £ 0.49 0.045 8 0.64 3.97 1.38 Monounsaturated, total. . . g 1.21 1.44 8.99 3.11 fo 8 0.16 0.038 8 0.21 1.32 0.46 Be no wv g 0.92 0.091 8 1.19 7.43 2.57 Wi inv xn 2 dd 8 0.02 0.003 7 0.02 0.15 0.05 EERE NER & 0.01 0.003 7 0.01 0.09 0.03 Polyunsaturated, total . . . g 1.46 1.90 11.87 4.11 lp ccgmen ms £ 1.18 0.113 8 1.54 9.61 3.32 Ita eie nels & 0.04 0.014 8 0.06 0.36 0.12 18% oo 5 vin 2 = wm + 2 208 vw mn ne £ 0.17 0.029 8 0.22 1.40 0.49 2005. 0... LLL. £ 28 va 20 8 4 BA £ 0.03 0.006 7 0.03 0.20 0.07 265; 45x x 5s £ 0.04 0.021 7 0.05 0.31 0.11 Cholesterol . . . . . . . . mg. 62 2.089 15 80 503 174 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan FE RI 0.228 0.296 1.851 0.641 Viweohiflc 2 2m 2 em 5 0 £2 0.893 1.161 7.251 2.511 Isoleucine Gv WEE EWE £ 1.044 1.357 8.477 2.936 Lobe. on vo wn 5 8 £ 1.599 2.079 12.984 4.496 Lydg seem ea mans $ 1.891 2.458 15.355 5.317 Methionine sw moa ow g 0.581 0.755 4.718 1.634 Citing » + wom vx mun £ 0.209 0.272 1.697 0.588 Phenylalanine Cee ee g 0.796 1.035 6.464 2.238 Tysoslne ees £ 0.793 1.031 6.439 2.230 Yolk) a BRE : 1.066 1.386 8.656 2.998 Modes sam amaa g 1.400 1.820 11.368 3.937 Istidine. ys WW SBE ERE g 0.626 0.814 5.083 ¥.760 pi A A £ 1.243 1.616 10.093 3.495 Mpg m ve om 0 2 : 1.949 2.534 15.826 5.481 Gluamicacid. £ 3.275 4.258 26.593 9.209 GHEE. + wv waa £ 0.995 1.294 8.079 2.798 is Jl lll & 0.835 1.086 6.780 2.348 me ¢ 0.893 1.161 7.251 2.511 ! Without neck. 2 With refuse = 1,308 g. ; Imputed values. Values based on data for fat extracted from thigh meat of fryer-roaster and young tom turkeys. AH-8-5 (1978) NDB No. 05243 TURKEY, YOUNG HENS, DARK MEAT WITHOUT SKIN, ' cooked, roasted Page 270 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse:Bone 27%, skin 9% Mean error samples 11b r-t-c turkey = 93 g 1c = 140 g* A B Cc D E F G PROXIMATE: Water. . . . . . . . . .. g 62.74 0.213 15 58.35 87.84 182.14 } kal 192 178 268 556 Food energy - - - - . . . . ko. 802 745 1122 2,327 Protein (NX6.25) . . . . . gz . .. 28.42 0.314 15 26.43 39.79 82.51 Total lipid (fat) . . . . . . . g£ -. . 7.79 0.336 15 7.24 10.90 22.60 Carbohydrate, total . . . . . Bm ss 0.00 0.00 0.00 0.00 Fiber. . . . . ...... ELE 0.00 0.00 0.00 0.00 Ash... LLL. gw 1.02 0.007 15 0.95 1.43 2.97 MINERALS: Calcium . . . . . .. . .. mg. . . 30 1.435 15 28 42 88 OP wo 5 5 2 55 5 jus oo mg. . . 2.33 0.089 15 2.16 3.26 6.76 Magnesium . . | mg. . . 25 0.217 15 23 34 71 Phosphorus . . . . . . . . mg... 204 2.663 15 189 285 591 Potassium . . . . . . . | mg 292 3.851 15 272 409 849 Sodium . . . . . . . . .. mg 75 1.035 15 70 105 218 Zinc... Lo... mg. . . 4.39 0.060 3 4.09 6.15 12.75 Copper . . . . . . . ... mg... 0.148 0.005 3 0.138 0.207 0.430 Manganese . . . . . . . . . mg. . . 0.024 0.002 3 0.022 0.034 0.070 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin» « 2 ww 2 5 ® « mg... 0.059 0.003 15 0.055 0.083 0.171 Riboflavin . . . . . . ... mg 0.235 0.007 15 0.219 0.329 0.682 Niacin... . . . . . .. mg 3.760 0.100 15 3.497 5.264 10.915 Pantothenicacid. . . . . . . ME «i 1.236 1.149 1.730 3.588 VitaminBg . . . . . . .. mg. . . 0.34 0.32 0.48 1.00 Folacin . . . . . . . ... meg. . 9 8 13 26 Vitamin B® PEPE mcg 0.36 0.33 0.50 1.03 ViaminA o.oo... Tg: S 2 2 2 LIPIDS: Fatty acids: Saturated, total . . . . . . g - . . 2.61 2.43 3.66 7.59 40. 55 5 5% 6 5 g . .. 6:0. wv 53 5 4 5 % £ BO. «.. wis g 100, von cv mv 5 =» £ 1220... LLL g 0.02 0.02 0.02 0.05 BO. vv vot win vw g 0.05 0.05 0.07 0.14 180; 5. mvs» 2 1.38 1.28 1.93 4.00 BO: sv ce 05 2 5 g 0.78 0:73 1.09 2.26 Monounsaturated, total . g 1.77 1.64 2.47 5,13 161... ..... g 0.26 0.24 0.36 0.75 181. g 1.46 1.36 2.04 4.24 20:00. LLL g 0.03 0.03 0.04 0.09 2, nie rn g 0.02 0.02 0.03 0.05 Polyunsaturated, total g 2.33 2.17 3.26 6.77 182, . v0 65 2m » £ 1.89 1.75 2.64 5.48 3. 5 i055 g 0.07 0.07 0.10 0.20 Ba. aw £ 08. .. 005m £ 0.28 0.26 0.39 0.80 20:5. « 2 wow vv ow £ 28 vw in own ow £ 0.04 0.04 0.06 0.12 26. . . nr g 5 ww 0.06 0.06 0.08 0.17 Cholesterol. . . . . . . . mg. . . 80 3.061 15 74 111 231 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan ww ow ww & Ww 2 va 0.323 0.300 0.452 0.938 Threonine Cee g +a 1.264 1.176 1.770 3.669 Isoleucine WE foam oe ow ome g 1.478 1.375 2.069 4,291 Leucine , ... . «wv vw 8 2.265 2.106 3.171 6.575 LUGS own vs won as 8 2.679 2.491 3.751 7.777 Methionine veh woe 8 0.823 0.765 1.152 2.389 Cyne « vin cs pm sa £ 0.296 0.275 0.414 0.859 Phenylalanine vv aw Ek AW g 1.128 1.049 1.579 3.275 Typesie © vvnennn : 1.123 1.044 1.572 3.260 bros : 1.510 1.404 2.114 4.384 prSTMBe « wk 4 wwe x : Co 1.983 1.844 2.776 5.757 Alanine TC Z Co 0.887 0.825 1.242 2.575 As| artic acid Co £ 1.760 1.68 2.804 210 Steric ot Co g 2,761 2.360 Sg 3.98 Glycine . . . . . . . £ 4.639 4.314 6.495 13.467 Proline _ : 1.410 1.311 1.974 4.093 Serine... ... g 1.182 1.099 1.655 3.431 =e wa fw 1.264 1.176 1.770 3.669 ! Without neck. ’ Edible portion from 1/2 turkey = 580 g; with refuse = 909 g. ® Imputed values. AH-8-5 (1978) NDB No. 05244 URKEY, YOUNG HENS, BACK, MEAT AND SKIN, raw’ Page 271 : i ; Amount in edible portion of Amount in edible portion of ) } Aniount in 100 grems, edible portion common measures of food 1 pound of food as purchased Bnvignisind unis Approximate measure and weight Refuse: Bone 43 Standard Number of % Mean error samples 1 1b r-t-c 1/2 back turkey = 47 g = 298 g2 A B L D E F G \OXIMATE: Water. . . . . . . . . . . 8 foo 65.61 30.84 195.53 169.68 kcal . . 218 103 651 565 Boodionsigy = « = = » = = ko... 914 430 2,723 2,363 Protein (NX 6.25). . . . . gs os 17.51 8.23 52.18 45.28 Total lipid (fat) . . . . . . . g -. 15.93 7.49 47.46 41.19 Carbohydrate, total . . . . . g . . 0.00 0.00 0.00 0.00 Fiber. . . . . . . .... g . .. 0.00 0.00 0.00 0.00 Ash... g 0.78 0.37 2.32 2.01 INERALS Calghums: & x 5 ow 8 5 w » + Wig: wy 18 8 54 47 WOU ow vv & we 2 2 wm » & mg. . 1.78 0.84 5.30 4.60 ‘Magnesium... . . . mg. . . 18 9 54 47 Phosphorus. . . . . . . . mg. . . 153 712 457 396 Potassium . . . . . . . . . mg. . . 231 109 Shs 5 Sodium . . . . . . . . .. mg. . . 61 28 BIE now 2 3 205 3 3 5 8 3 mg. . . 2.53 1.19 7.54 6.54 Copper . . «o.oo... oo. mg. . . 0.130 0.061 0.387 0.336 Manganese . . . . . . . . . mE se 0.021 0.010 0.063 0.054 I TAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. . . 0.058 0.027 0.173 0.150 Riboflavin . . . . . . . . . mg. . . 0.177 0.083 0.527 0.458 Niacin. . . . . . . ... mg... 2.369 1.113 7.060 6.126 Pantothenicacid. . . . . . . mg. . . 0.871 0.409 2.596 2.252 VitaminBg . . . . . . . . mg. . . 0.27 0.13 0.81 0.70 Folch - . «a» vw u » c.omeg 9 4 25 22 VitaminByp . . . . . . . mcg 0.35 0.16 1.03 0.89 Vitamin A . . . . . . Re 2 i ’ ” PIDS: Fatty acids: Saturated, total . . . . . . SE 4.41 2.07 13.13 11.40 $0 «ow 4 5 ow sow ow 8 «ss» 6:0. . .. ..... g 80. . . . . .... g 1060. .. . . « . « «+ g «5. BO. rr nsine 2: 0.01 0.00 0.02 0.02 i sw EEE EE a 2: 0.12 0.06 0.35 0.31 i wa wey we & 2.96 1.39 8.82 7.65 180... & 0.96 0.45 2.87 2.49 Monounsaturated, total. . . g . . . 6.12 2.87 18.22 15.81 100 vv ee ne & 1.04 0.49 3.09 2.68 Ihe RR 2. 4.94 2.32 14.72 %.9 Ble von lov hie E sui 0.01 0.01 0.0 . 2m 52am 2 a 2 smi 0.01 0.00 0.02 0.02 Bol sss grating TEN BEE. 3.89 1.83 11.58 10.05 2. gE. 3.42 1.61 10.18 8.84 It Cee 2 on 0.22 0.10 0.66 0.58 nd 2 0.15 0.07 0.46 0.40 2005. LL... g . .. : IB. ani do ma £ 0.02 0.01 0.05 0.04 Whrromenmss g vo 0.03 0.01 0.08 0.07 Cholesterol . . . . . . . . wg. 68 32 202 176 Phytosterols . . . . . . . . mg. . . MINO ACIDS: Ci: rd £0 0.187 0.088 0.557 0.484 COM sr hE EYES go 0.747 0.351 2.226 1.932 Solevgie FRE ee ww wa £ 0.838 0.394 2.497 2.167 Lis cst BE BY £0 1.319 0.620 3.931 3.411 [9 Zermaemar £--: 1.524 0.716 4.542 3.941 MEEOTE vw uw a : 0.474 0.223 1.413 1.226 a : 0.205 0.096 0.611 0.530 wom, : 0.673 0.316 2.008 L740 Sn 0.631 0.297 .880 ” ne so 0.890 0.418 2.652 2.302 tin . 1.249 0.587 3.722 3.230 Aang © © am 5 oo 0.502 0.236 1.496 1.298 Aspartic 2d Coo 3 1:155 0.543 3.442 2.987 Canal a z 1.673 0.786 4.986 4.326 hn rw 2.716 1.277 8.094 7.024 or go 1.269 0.596 3.782 3.282 SHINE . 5m bs ns Es g 2:97 Oa 215 an ! Values were obtained using proportions of meat and skin for back and nutritive data for dark meat and skin. 2 With refuse = 520 g; 39% meat and 18% skin. AH-8-5 (1978) NDB No. 05245 TURKEY, YOUNG HENS, BACK, MEAT AND SKIN, cooked, roasted’ Page 2i Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 41% Mean error samples 1 1b r-t-c 1/2 back turkey = 35 g = 217 ¢* A B C. D E F G PROXIMATE: Water. . Bo nu 56.91 19.92 123.50 152.29 kcal 254 89 551 679 Food energy - - - - - - - - kJ)... 1,062 372 2,305 2,842 Protein (NX 6.25). . . . Z 222 26.41 9.24 57.31 70.67 Total lipid (fat) . . . . . . . 2 +. 15.64 5.48 33.95 41.86 Carbohydrate, total . . . . . g£ - . . 0.00 0.00 0.00 0.00 Fiber . . . . . ...... g 0.00 0.00 0.00 0.00 Ash oo g ... 0.94 0.33 2.04 2.51 MINERALS: Calolum = & . w «5 5 2&3 = mg. . . 31 11 67 82 Iron... .... mg. . . 2.22 0.78 4.81 5.94 Magnesium | mg. 23 8 49 60 Phosphorus. . . . . . . | mg. . . 189 66 409 504 Potassium . . . . . . . . . mg. . . 263 92 571 704 Sodium . . . . . . . . .. mg. . 69 24 149 183 Zine mg... 3.89 1.36 8.45 10.42 Copper = » swe 5 2 ® « » mg... 0.133 0.047 0.289 0.356 Manganese . . . . . . . . . mg. . . 0.023 0.008 0.050 0.062 VITAMINS: Ascorbicacid. . . . . . . . mgs 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . Wil 2 0.051 0.018 0.111 0.136 Riboflavin . . . . . . ... mg 0.213 0.075 0.462 0.570 Niacin... ....... mg 3.554 1.244 7.712 9.511 Pantothenic acid. . . . . . . mg 1.035 0.362 2.246 2.770 VitaminBg . . . . . . . . mg... 0.29 0.10 0.62 0.77 Folacin . = vs ws « 4 @ : meg. 8 3 17 21 VitaminByp . . LL... meg 0.33 0.12 0.72 0.88 VitaminA . . . . . . LL. by : 2 g 2 LIPIDS: Fatty acids: Saturated, total . . . . . . & zm 4.54 1.59 9.85 12.14 BO = 5 mw 5 5 wn « £ 6:0. . . . ..... £ 80... ... g 10:0: 5 25 6 2 5 0 » g 120: 5 5 w £5 os 2 0.01 0.00 0.03 0.03 Wo... g 0.11 0.04 0.24 0.30 16:0. wo 5 ov 5 4 uw £ 2.88 1.01 6.24 7.69 180... Lo... £ 1.09 0.38 2.36 2.91 Monounsaturated, total . g 5.45 1.91 11.82 14.58 180s 0 vse 8 0.91 0.32 1.97 2.42 1, ee £ 4.42 1.55 9.58 11.82 20:0. LLL 8 0.02 0.01 0.05 0.06 221. £ 0.01 0.00 0.03 0.04 Polyunsaturated, total g 4.01 1.40 8.71 10.74 Li AI 8 3.46 1.21 7.50 9.25 183. vv 8 0.20 0.07 0.44 0.54 18:4... g D0. vo sews £ 0.24 0.09 0.53 0.65 2003: i 5 5% wow ono £ MBremsrmacs & 0.03 0.01 0.07 0.08 Wife mosnmey EE 0.05 0.02 0.10 0.13 Cholesterol . . . . . . . . mg. . 85 30 185 228 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Voyoiopia + on nv ov g 0.286 0.100 0.621 0.765 Tnfosnintis os ms nm 0 8 Zw. 1.139 0.399 2.472 3.048 fsoleucine + £ 1.292 0.452 2.804 3.457 Legife gs srrw ema £ 2.019 0.707 4.381 5.403 LYHAS uy swim wn ws : 2.348 0.822 5.095 6.283 SlotiONIg «wou vn we : 0.728 0.255 1.580 1.948 A Lf 2 0.301 0.105 0.653 0.805 Phenylalanine Cee g 1.024 0.358 2.222 2.740 Dede siamese & 0.975 0.341 2.116 2.609 a A : 1.358 0.475 2.947 3.634 rie SEA % Co 1.873 0.656 4.064 5.012 hg mw = wn a cl 0.775 0.271 1.682 2.074 rm : 1.714 0.600 3.719 4.587 Clotamicsss > 2.534 0.887 5.499 6.781 DIAATUGEIT, + wm 2 om : 4.152 1.453 9.010 11.111 SBE Erne ‘ 1.758 0.615 3.815 4.704 She Tram. : 1.309 0.458 2.841 3.503 Co 1.159 0.406 2.515 3.101 ! Values were obtained usin 2 With refuse = 369 g; 46% meat and 13% skin. g proportions of meat and skin for back and nutritive data for dark meat and skin. AH-8-5 (1978) NDB No. 05246 TURKEY, YOUNG HENS, BREAST, MEAT AND SKIN, raw’ Page 273 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 11% Mean 1 1b r-t-c 1/2 breast turkey = 139 g = 874 g2 A B E fF G PROXIMATE: I g. 69.00 95.91 603.09 278.57 kcal. . 167 232 1,462 675 | Focdepergy is = x B52 ke ko... 700 973 6,115 2,825 Protein (NX 6.25). . . . . g . .. 21.62 30.05 188.98 87.29 Total lipid (fat) . . . . . . . g ... 8.30 11.54 12.58 33,52 Carbohydrate, total . . . . . £ . . 0.00 0.00 0. 2 9 S 0 SN £50 0.00 0.00 0. . As cmutamee me gia 0.89 1.24 7.80 3.61 MINERALS: Calcium... Lo... mg... 13 19 117 54 Iron... ........ mg. . 1.41 1.96 12.30 5.68 Magnesium . . . . . . . . mg. . . 24 33 209 96 Phosphorus . . . . . . . . mg. . . 179 249 1,566 724 Potassium . . . . . . . . . mg. . . 266 370 2,324 1,073 Sodium . . . . . . .... mg. . 55 76 479 221 BE smoamnss = WE» 2 1.54 2.14 13.43 6.20 COPPEY = 5 « s 5 & + 5 ws mg. . . 0.082 0.114 0.717 0.331 Manganese . . . . . . . . . mg: 0.021 0.029 0.184 0.085 VITAMINS: Ascorbicacid. . . . . . . . mg 0.0 0.0 0.0 0.0 Thiamin. . . Lo... mg 0.053 0.074 0.463 0.214 Riboflavin . . . . . . . .. mg 0.123 0.171 1.075 0.497 Niacin... ...... mg 4.904 6.817 42.861 19.797 Pantothenic acid. . . . . . . mg. 0.6:2 0.851 5.349 2.471 VitaminBg . . . . . . .. mg. 0.45% 0.66 4.15 1.92 Polat sw 4 x ww # 5% # meg 7 10 62 29 VitaminByp . . . . . . . . mcg 0.41 0.58 3.62 1.67 ar RE. 1 2 12 6 Vitamin A = - . . . . . . . ww. 5 6 40 19 LIPIDS: Fatty acids: Sasatad; vos ovo www g 2.25 3.12 19.63 9.07 +L | g + 6:0. . .. ..... £ ] 80. ........ g 0.0. . oo 0 5% + 5 8g a5 1208: sams amas 2 wi 0.01 0.01 0.06 0.03 | “lr inwarames Lvs 0.0¢ 0.08 0.53 0.25 | 100. svw vem g 1.50 2.09 13.14 6.07 | iA - 0.48 0.66 4.18 1.93 Monounsaturated, total g ow 3.19 4.44 27.91 12.89 TE. ome rons Low 0.54 0.75 4.74 2.19 181, wns vor 2 ww 2.58 3.58 22.51 10.40 2 EEARRI SL £ ws c 1 0.01 0.06 0.03 4 PEE TEE Z wi - . : 0.02 Polyunsaturated, total . . . g . . . 2.1 3.01 3% 7.88 Je Ce g 1.68 2.33 14.65 6.77 Be vmae mms gw 0.11 0.16 0.98 0.45 184. LL... g Wh. wns r me £2 wn 0.09 0.13 0.80 0.37 208, von x 2 wow or on g£ . . 225; vw + 2 vow £m 0.01 0.02 0.10 0.05 Mbrrweazmeirn 2 «xs 0.01 0.02 0.12 0.06 Pisieevel vw Boa WE ww mg... 62 86 540 249 ytosterols . . . . . . . mg. . . AMINO ACIDS: Tovpiophan ee 2oen 0.239 0.332 2.089 0.965 jog mers ARE 0.944 1.312 8.251 3.811 oe fen 1.084 1.507 9.474 4.376 Leucife wu ova ssn $v 1.681 2.337 14.692 6.786 I ly Rrerecesn £.. 1.968 2.736 17.200 7.945 qe pa et A i Co 0.2 . : . EOnYRRE + « wm vo wow £ 0.846 1.176 7.394 3.415 nnd : 0.820 1.140 7.167 3,310 ri 1.126 1.565 9.841 4.546 Arginine. . . . . . . . . . 8 rou 1.523 2.117 13.311 6.148 Histidine: =o = z «#8 &v £ ; 0.651 0.905 5.690 2.628 Nipirers p52 cm>n ms : 1.378 1.915 12.044 5.563 DOUGR ce 0 go 3 £ 2.084 2.897 18.214 8.413 OUSIBeL « aro varie £ 3.451 4.797 30.162 13.932 BUM + wwe swe o ms : 1.294 1.799 11.310 5.224 Proline + £ 1.004 1.396 8.775 4.053 serine £ 0.954 1.326 8.338 3.851 2 With refuse = 984 g; 74% meat and 15% skin. ! Values were obtained using proportions of meat and skin for breast and nutritive data for light meat and skin. AH-8-5 (1978) NDB No. 05247 TURKEY, YOUNG HENS, BREAST, MEAT AND SKIN, cooked, roasted" . Page 274 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 8% Mean error samples 1 1b r-t-c 1/2 breast turkey = 109 g = 686 g2 A B C D E E G PROXIMATE: Water. . oo... rT 62.69 68.33 430.02 261.58 keal 194 211 1,330 809 Foodenergy « » + » = + + © {a 811 884 5,563 3,384 Protein (NX 6.25). . . . . q.. 28.80 31.39 197.54 120.17 Total lipid (fat) . . . . . . . g . 7.86 8.56 53.90 32.79 Carbohydrate, total . . . . . g . . 0.00 0.00 0.00 0.00 Fiber... . o.oo... g 0.00 0.00 0.00 0.00 Ash oo FE 1.06 1.15 7.24 4.41 MINERALS: Calclum . = oo « ww 5 5 5 mg. . 22 24 152 93 HOR . cw v3 5 5 4 % mg. . . 1.36 1.48 9.33 5.68 Magnesium . . . . . . mg. . 26 29 181 110 Phosphorus . . . . . . . . mg. . . 210 228 1,438 875 Potassium . . . . . . . . . mg. . . 289 315 1,980 1,204 Sodium . . . . . . . . . . mg... 58 64 401 244 Zinc o.oo mg. 1.97 2.15 13.53 8.23 COPPEE » ow ¢ 4 wi 6 & 4 % mg... 0.043 0.047 0.295 0.179 Manganese . . . . . . . . . mg. . . 0.021 0.023 0.144 0.088 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0,0 0.0 Thiamin. . . . . . . ... mg... 0.053 0.058 0.364 0.221 Riboflavin . . . . . . . . . mg 0.128 0.140 0.878 0.534 Niacin. . . . . . . . .. mg. . . 6.678 7.279 45.811 27.867 Pantothenic acid. . . . . . SL. omg... 0.620 0.676 4,253 2.587 VitaminBg . . . . . . . . mg. . . 0.47 0.52 3.24 1.97 Folaein' « ww 4s 5 5 # 3 a= meg . . 6 6 39 24 ViaminByp . . . . . . . meg 0.35 0.38 2.37 1.44 Vitamin A . . . . . . . . . oe 2 ’ $ 3 LIPIDS: Fatty acids: Saturated, total . . . . . . £ 2.25 2.45 15.40 9.37 LN EEE g 6:0. + + 5 & « vw £2 1 + SR g 100. . . . . .. .. £ 1220... LL... 2 0.02 0.02 0.10 0.06 Mss 22 558 25 g 0.05 0.06 0.36 0.22 160... ...... & 1.34 1.46 9.16 5.57 180... g 0.55 0.60 3.78 2.30 Monounsaturated, total. . . ¢g 2.50 2.73 17.18 10.45 he vs um sn m 8 0.41 0.44 2.79 1.69 Wile ov wiv vom 8 2.03 2.21 13.90 8.45 ERE g 0.02 0.02 0.10 0.06 Mn sow v0 wm os 8 0.01 0.02 0.10 0.06 Polyunsaturated, total . . . g 1.93 2.10 13.21 8.03 Bleszmitaws £ 1.52 1.66 10.44 6.35 WReueworan: : 0.08 0.09 0.58 0.35 Who 2 0.19 0.21 1.30 0.79 Po £ 0.03 0.03 0.21 0.13 WL... dail 2 - 0.04 0.04 0.24 0.15 sterol . . . . . . . mg. . . 72 78 492 299 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: TOUpphan oo wv ew gow 0.321 0.350 2.202 1.340 nid ; Salelly 1.264 1.378 8.671 5.275 LDS Cen 1.459 1.590 10.009 6.088 ae kw tno & 2.254 2.457 15.462 9.406 ii alll £ 2.647 2.885 18.158 11.046 iethionifie I - 8g 0.817 0.891 5.605 3.409 Dmg ihrumaamas 2 0.312 0.340 2.140 1.302 Tremvbhane wane : 1.131 1.233 7.759 4.720 try Co : 1.105 1.204 7.580 4.611 a LITT : 1.508 1.644 10.345 6.293 wig : 2.023 2.205 13.878 8.442 EA a c 0.876 0.955 6.009 3.656 lm. wm x 2m us . 1.820 1.984 12.485 7.595 2m ‘ 2.782 3,032 19.085 11.609 Ci rrr : 4.625 5.041 31.728 19.300 xi ‘ 1.640 1.788 11.250 6.844 Irma ne es 2 1.298 1.415 8.904 5.417 Co 1.274 1.389 8.740 5.316 ! Values were obtained using proportions of Z With refuse = 748 g; 82% meat and 9% skin. meat and skin for breast and nutritive data for light meat and skin. AH-8-5 (1978) NDB No. 05248 TURKEY, YOUNG HENS, LEG, MEAT AND SKIN, raw’ Page 275 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 17% Mean Sigadi Numan of 1 1b r-t-c 1 leg turkey = 105 g = 656 g° A B C D E F G PROXIMATE: Water . . . gn 72.04 75.64 472.56 271.22 Lil oo 151 158 989 567 Food energy - - - «+ «~~ ko... 631 662 4,137 2,374 Protein (NX 6.25). . . . . ON 19.46 20.43 127.66 73.27 Total lipid (fat) . . . . . . . 8 «ws 7.50 7.87 49.18 28.23 Carbohydrate, total . . . . . g ows 0.00 0.00 0.00 0.00 Fiber. . . «oo... Tn wo 0.00 0.00 0.00 0.00 Ash oo z... 0.91 0.95 5.94 3.41 MINERALS: Calcium. . . . . . . . .. mg 18 19 117 67 Iron... . mg 1.87 1.96 12.25 7.03 Magnesium . . . . . . . . mg 22 23 141 81 Phosphorus. . . . . . . . mg. . . 178 187 1,166 669 Potassium . « « + « « + + = mg. . . 273 287 1,794 1,029 Sodium . . . . . . . . .. mg 70 74 462 265 Zinc . o.oo... mg 2.96 3.11 19.44 11.16 Copper . . . . + o.oo... mg 0.147 0.154 0.964 0.553 Manganese . . . . . . . . . mg 0.023 0.024 0.151 0.087 VITAMINS: Ascorbicacid. . . . . . . . mg 0.0 0.0 0.0 0.0 Thiamin. « vv + = = « « = mg 0.072 0.076 0.472 0.271 Riboflavin . . . . . . . . . mg 0.209 0.219 1.371 0.787 Niacin... mg 2.711 2.847 17.784 10.207 Pantothenic acid. . . . . . . mg 1.089 1.143 7.144 4.100 Vitamin Bg... . . . . . mg. 0.34 0.36 2.24 1.29 Folacin . . . . . . . . .. meg. 10 11 66 38 ViaminByp . . . . . . . meg 0.39 0.41 2.55 1.46 Vitamin A - - . - . . RE, 1 1 4 2 IU . 2 2 13 7 LIPIDS: Fatty acids: Saturated, total . . . . . . 2 2.29 2.41 15.05 8.64 40. . 5% 53+ % » g B60. 2 2 ws 2 ® ¥ g 8:0. . : ve 5 aw « £ 10:0. « « «ov » w = Z «ww 120... g . 0.01 0.01 0.07 0.04 Mlb. . ven. zg... 0.05 0.05 0.34 0.20 180. . wv owe g os 1.36 1.43 8.92 5.12 BD. «edna & 0.60 0.63 3.94 2.26 Monounsaturated, total g sv os 2.29 2.41 15.04 8.63 Mleremes ==> g 0.37 0.39 2.43 1,39 BT 2 + 1.87 1.96 12.25 7.03 00 £ wo 0.02 0.02 0.12 0.07 Bx» wim «vows £ 0.01 0.01 0.07 0.04 Polyunsaturated, total es EF mon oa 2.04 2.14 13.36 7.67 ARE REEL EER 1:71 1.80 11.23 6.45 B3cemasswss ERE 0.09 0.09 0.56 0.32 184. 2 o + 3 vw « 3 Zw ri Chee gw 0.17 0.18 1.10 0.63 8. 5 woo wos wow a (JE 225 hasadels ole £ 0.02 0.02 0.15 0.09 ZO. Be 0.04 0.04 0.23 0.13 Cholesterol . . . . . . . . mg. . . 63 66 415 238 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan... £2. 0.218 0.229 1.430 0.821 BOING eee ee z .. 0.858 0.901 5.628 3.230 bl ws + + wn £ 0.995 1.045 6.527 3.746 Voutittin mw vo oe or wie 2: 1.533 1.610 10.056 5.772 Lysine ovo 0m wo mrs 2 xn 1.804 1.894 11.834 6.792 Meltionipe . . . » 4% @ g cu 0.556 0.584 3.647 2.093 Cytine os 4 2s 0 2 2 @ ¢ £ 0.208 0.218 1.364 0.783 Phenynine 1 ww « a wo 2 0.767 0.805 5.032 2.888 Tyrie ws ewe g 0.755 0.793 4.953 2.843 we & 1.024 1.075 6.717 3.855 Sgt. Co : 1.364 1.432 8.948 5.135 Ae Co ‘ 0.597 0.627 3.916 2.248 a ep meee a . 1.222 1.283 8.016 4.601 A mstumr . 1.884 1.978 12.359 7.093 avy ut mL : 3.143 3.300 20.618 11.833. fms vem : 1.060 1.113 6.954 3.991 rw 0.854 0.897 5.602 3.215 Me 8 0.863 0.906 5.661 3.249 ! Values were obtained using proportions of meat and skin for leg and nutritive data for dark meat and skin. 2 With refuse = 787 g; 77% meat and 6% skin. AH-8-5 (1978) NDB No. 05249 TURKEY, YOUNG HENS, LEG, MEAT AND SKIN, cooked, roasted’ Page 276 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 17% Mean error samples T Tb rat=ec 1 leg turkey = 71 g = 448 g* A B C D E F G PROXIMATE: Water. . . . . . . .... g 60.73 43.12 272.06 228.64 kcal 213 151 955 802 Pordiermrgy « « = = « « =~ kJ. 892 633 3,995 3,357 Protein (NX 6.25). . . . . ry 27.73 19.69 124.21 104.39 Total lipid (fat) . . . . . . . 2 10.50 7.46 47.05 39.54 Carbohydrate, total . . . . . g . 0.00 0.00 0.00 0.00 Fiber... ...... g 0.00 0.00 0.00 0.00 Ash 8 0.99 0.71 4.45 3.74 MINERALS: Calcium. . . . . . . . .. mg. 30 22 136 114 WOR : =a 2 3 818 4 wi 4 mg. 2.29 1.63 10.25 8.62 Magnesium . . . . |. mg. 24 17 107 90 Phosphorus . . . . . . . . mg. 198 141 889 747 Potassium . . . . . . . . . mg. 282 200 1,264 1,062 Sodium . . . . . . .. .. mg. 73 52 326 274 Zine oo... mg. 4.22 3.00 18.91 15.89 Copper . «oe. mg. 0.143 0.102 0.641 0.538 Manganese . . . . . . . . . mg. . . 0.024 0.017 0.108 0.090 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . .. .. mg. 0.056 0.040 0.251 0.211 Riboflavin. , + + x + + « s mg. 0.227 0.161 1.017 0.855 Niacin... o.oo... mg. 3.689 2.619 16.527 13.889 Pantothenic acid. . . . . . . mg. . . 1.166 0.828 5.224 4.390 VitaminBg . . . . . . .. mg. on 0.32 0.23 1.45 1.22 Folacin . . . . . . . . .. meg. . 9 6 39 32 VitaminByp . . . . . . . . meg 0.35 0.25 1.55 1.31 ah RE. 0 0 0 0 Vitamin A . . . . . . . wv. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . go. ow 3.28 2.33 14.69 12.34 40: : 3 5 23 6 & ¢ 2: ue 8:0: + zs 5a 25 = 3 F 5 ww BO. o 5s = +» vm = Z 10:0... ...... g 120. ........ g 0.02 0.01 0.07 0.06 MO. «0 vv vim = 8 0.07 0.05 0.32 0.27 16:0... LL. g 1.90 1.35 8.49 7.13 180. . .vo0vn 8 0.89 0.63 3.97 3.34 Monounsaturated, total. . . g 3.04 2.16 13.61 11.44 61... £ 0.48 0.34 2.16 1.81 BA. 5 5 605 wm» g 2.48 1.76 11.12 9.34 Bf v0 0 vv mom 2 8 0.03 0.02 0.13 0.11 ia ran or) wn $ 0.02 0.01 0.08 0.06 Polyunsaturated, total . . . g 2.91 2.07 13.05 10.97 2, ve sms 8 2.43 1.72 10.88 9.15 BB eens rns g 0.12 0.08 0.52 0.44 18:4, . 5 vo 23 ww 3 2 204, : 32:5 5% 3 £ RRR ¥ 0.26 0.19 1.18 0.99 Deyn insane. 8. 0.04 0.03 0.17 0.14 JRE y 0.06 0.04 0.25 0.21 Cholesterol . . . . . . . . mg. 82 58 365 307 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g 0.310 0.220 1.389 1.167 Ihreonine £ 1.221 0.867 5.470 4.597 leucine : 1.414 1.004 6.335 5.324 peucine LL : 2.180 1.548 9.766 8.208 Lyste own evens : 2.565 1.821 11.491 9.657 Methionine + mm 8 mew ow ¥ g 0.790 0.561 3.539 2.974 Huis cpa 8% su £2 : 0.298 0.212 1.335 1.122 Phenylalanine Ww RR WEE g 1.092 0.775 4.892 4.111 Tyrosine nw vwan $ 1.072 0.761 4.803 4.036 a a uM : 1.457 1.034 6.527 5.486 ow, le : 1.945 1.381 8.714 7.323 i Fre wen ne : 0.848 0.602 3.799 3.193 pon Se : 1.744 1.238 7.813 6.566 algal Co ‘ 2.683 1.905 12.020 10.101 mea nx WE ¢ 4.471 3.174 20.030 16.833 i ¢ 1.530 1.086 6.854 5.760 li : 1.226 0.870 5.492 4.616 Co 1.228 0.872 5.501 4.623 ! Values were obtained using proportions of meat and skin for leg and nutritive data for dark meat and skin. 2 With refuse = 540 g; 77% meat and 6% skin. AH-8-5 (1978) NDB No. 05250 URKEY, YOUNG HENS, WING, MEAT AND SKIN, raw’ Page 277 3 . . Amount in edible portion of Amount in edible portion of Amount in 100.grams, sdible portion common measures of food 1 pound of food as purchased Nutiients:and units onl Number of Approximate measure and weight Refuse: Bone 31% Mean Standard samples. .l > ross 1 ing, urkey = 9g = 9 A B Cc D E F G OXIMATE: A acinar, Po 65.18 23.46 146.00 204.01 kcal . . 210 76 471 658 Foodenergy - - = «= + - Is. 819 317 1,970 2,753 Protein (NX 6.25). . . . . g . 19.93 7.17 44.64 62.37 Total lipid (fat) . . . . . . . g - 13.87 4.99 31.07 43.41 Carbohydrate, total . . . . . g . . . 0.00 0.00 0.00 0.00 Fiber. . : 5 & 2 3% 3 # gw: 0.00 0.00 0.00 0.00 A oi iw psa ms g cs 0.81 0.29 1.81 2.53 INERALS CEI. « cv ow ww = 5 = mg... 14 5 32 45 Iron . . . . . ...... mg. . . 1.43 0.51 3.19 4.46 Magnesium mg. . . 21 8 47 66 Phosphorus . . . . . . . . mg. . . 162 58 364 508 Potassium . . . . . . . . . mg... 238 38 > Jes SodWim : + «3 5 & 3 WG mg. . . 51 ZG 5 va ssw vs ae mg. . . 1.49 0.54 3.34 4.66 COpPRr 5 = vi 2 3 wi o£ 3 5 mg. . . 0.081 0.029 0.181 0.254 Manganese . . . . . . . . . mg. . . 0.020 0.007 0.045 0.063 ITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . ..... mg. . . 0.047 0.017 0.105 0.147 Riboflavin . . . . . . . . . mg. . . 0.116 0.042 0.260 0.363 Niacin. . . . . . . . .. mg. . . 4.295 1.546 9.621 13.443 Pantothenic acid. . . . . . . mg. . . 0.547 0.197 1.225 1.712 VitaminBg . . . . . . . RE 0.40 0.15 0.90 1.26 Folacini » + vw « =v + 5 w + meg . 7 2 15 20 ViaminByy . . . . . . . meg. 0.38 0.14 0.85 1.19 oo RE. . . 3 1 6 8 Vitamin A . . . . . . . . . wv. 8 3 19 26 IPIDS: Fatty acids: Saturated, total. . . . . . LE, 3.68 1.33 8.25 11.53 BB. . «ww 25 moe x g . . 6:0. . . . . .... £ 80. . ....... £ 00, . .o.:: 553 TEE 120; miss ws ‘ry 0.01 0.00 0.01 0.02 14:0... ..... g ww 0.10 0.04 0.23 0.33 160. ........ £ 2.56 0.92 5.74 8.02 180... ...... £8... 0.74 0.27 1.66 2.33 Monounsaturated, total. . . g . . . 5.62 2.02 12.60 17.60 161. . ov eve £ evs 0.97 0.35 2.16 3.02 PBL, cn vv mses RE 4.53 1.63 10.15 14.19 Wfrrmreuran g 0.01 0.00 0.01 0.02 RAPE EEE g - 0.01 0.00 0.01 0.02 Polyunsaturated, total . . . g . . . 3.22 1.16 7.21 10.08 182. g 2.84 1.02 6.35 8.88 LH: J g «=~ 0.20 0.07 0.45 0.63 18:4. . . LL. g . . 2A ve mm se g 0.10 0.03 0.21 0.30 2005. LLL... £ i35 MF semi EEE 0.01 0.00 0.02 0.03 Dhue away gE... 0.01 0.00 0.03 0.04 Cholesterol . + « + « 5 = « mg. . . 65 23 146 204 Phytosterols . . . . . . . . mg. . . MINO ACIDS: Yoyptophtn . . 0 = «5m gu 0.214 0.077 0.479 0.670 Tasoiima semen: Fou 0.854 0.307 1.913 2.673 soleucine G Rom wn wom ow g = «= 0.963 0.347 2.157 3.014 Loehg vn 2 i 4 5 B08 g 1511 0.544 3.385 4.729 Lying 5x 2s mas wo ins 1.750 0.630 3.920 5.478 aspievine Pew wow www : FE 0.544 3.10 1.219 1.70% ® Ts es Co 0.230 . . + PhOAVERI® wow + 2 no £ 0.769 0.277 1.723 2.407 ta po ua ce ia ne Lo... 1.018 : : T Aire TEE EEE EE : ww x 1.417 0.510 3.174 3.43% re TEE mame Co 0.578 “2 . . ARs nm name : 1.305 0.470 2.923 4.085 MPU win vw 0 : 1.907 0.687 4.272 5.969 Glycine . 2 3.109 1.119 6.964 9.731 Yon 2 2 wn mn on 1.395 0.502 3.125 4.366 dicii d £ 1.020 0.367 2.285 3.193 Bore . «2 v8 Eas £ 0.872 0.314 1.953 2.729 ! Values were obtained using proportions of meat and skin for wing and nutritive data for light meat and skin. 2 With refuse = 326 g; 47% meat and 22% skin. AH-8-5 (1978) NDB No. 05251 TURKEY, YOUNG HENS, WING, MEAT AND SKIN, cooked, roasted" Page 27 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 31% Mean anda Norms ot 11b r-t-c 1 wing turkey = 28 g = 174 ¢* A B Cc D E F G PROXIMATE: Water . . . . . . . Fr 58.53 16.39 101.83 183,18 kcal 238 67 414 745 Food energy «= - - - + - kJ. 996 279 1,733 3,117 Protein (NX 6.25). . . . . g . . 27.30 7.64 47.50 85.45 Total lipid (fat) . . . . . . . g -. 13.46 3.77 23.43 42.14 Carbohydrate, total . . . . . 8 is» 0.00 0.00 0.00 0.00 Fiber... . g 0.00 0.00 0.00 0.00 Ash oo g 0.99 0.28 1.72 3.10 MINERALS: Calcium. . . . . . . . .. mg... 24 7 41 74 Iron . . . . ....... mg. . . 1.43 0.40 2.49 4.48 Magnesium | mg. 25 7 43 77 Phosphorus. . . . . . . . mg. 198 5% 344 619 Potassium . . . . . . . . . mg. 268 15 467 840 Sodium: . » wu 2 5 om x 5% mg. 56 16 98 176 Zine o.oo... mg... 1.99 0.56 3.46 6.22 Copper . . . . . . . . .. mg. . . 0.049 0.014 0.085 0.153 Manganese . . . . . . . . . mg. . . 0.021 0.006 0.037 0.066 VITAMINS: Ascorbicacid. . . . . . . . mg... 0.0 0.0 0.0 0.0 THRMIN. + «5 «oes mg... 0.048 0.013 0.084 0.150 Riboflavin . . . . . . . . . mg 0.128 0.036 0.223 0.401 Niacin. . + vs vw «3 mg 6.084 1.704 10.586 19.043 Pantothenic acid. . . . . . . mg. 0.570 0.160 0.992 1.784 VitaminBg . . . . . . . . mg. 0.41 0.12 0.72 1.29 Folacin . . . . . . . . .. mcg 5 2 9 17 VitaminByp . . . . . . . . mcg 0.33 0.09 0.57 1.03 Vitamin A . . . . . . . oe 0 : J s LIPIDS: Fatty acids: Saturated, total. . . . . . 8 3.68 1.03 6.40 11.51 HO: 2 2 5 5 5% 4 2 £ 60; : vm 2s 5 #3 Zz 8:0. . vu sm 5 5 £ 100. oo « «= = £ 120. ........ 8g 0.01 0.00 0.02 0.04 14:0... ...... g 0.10 0.03 0.17 0.31 160... ...... 8 2.41 0.68 4.20 7.55 BO: 2 25:55 4 & 2 0.81 0.23 1.40 2.52 Monounsaturated, total. . . g 5.02 1.41 8.74 15.72 EY. . co: 045 g 0.85 0.24 1.47 2.65 181... g 4.05 1:13 7.05 12.68 0X. ove g 0.01 0.00 0.02 0.04 28 ev ene on mm £ 0.01 0.00 0.02 0.04 Polyunsaturated, total g 3.19 0.89 5.55 9.98 BR. 2: 2m 7% % 4 » g 2.70 0.76 4.69 8.44 B35 00:09 0 g 0.18 0.05 0.31 0.55 1B4. « = =v : ww; £ WA. «cnn g 0.18 0.05 0.31 0.56 205... LLL LL. £ 225. oa own wn g 0.03 0.01 0.05 0.08 26... ...... g . . . 0.03 0.01 0.05 0.09 Cholesterol. . . . . . . . mg... 77 22 134 241 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan bow mw ow ow wo £ 0.295 0.083 0.513 0.923 Threonine Ce g 1.175 0.329 2.045 3.678 Isoleucine Ed AE sox mom sn £ 1.329 0.372 2.312 4.160 Leucine . . . . . . . . .. 2 2.080 0.582 3.619 6.510 Lysine eee 8 2.416 0.676 4.204 7.562 Methionine TIE EE EW g 0.750 0.210 1.305 2.348 Cystine Cee 8 0.312 0.087 0.543 0.977 Phenylalanine Powwow oe we g 1.056 0.296 1.337 3.305 Tyrosine Co $ 1.002 0.281 1.743 3.136 Valine ww kom mw ow Bom E 8 1.400 0.392 2.436 4.382 Arginine tir xm mas x rw g . - 1.938 0.543 3.372 6.066 Histidine A 8... 0.797 0.223 1.387 2.495 Alanine Cee 8 1.778 0.498 3.094 5.565 Aspartic acid TEE EREETE g 2.616 0.732 4.552 8.188 Glutamic acid “sos om ER OWE g 4.279 1.198 7.445 13.393 Glycine cm ow mow BR Wh £ 1.854 0.519 3.226 5.803 Proline mow ow wow ow 8 8 1.371 0.384 2.386 4.291 Serine . . . . . . . ... 8 1.197 0.335 2.083 3.747 ! Values were obtained usin ? With refuse = 251 g; 52% meat and 17% skin. g proportions of meat and skin for wing and nutritive data for light meat and skin. AH-8-5 (1978) NDB No. 05252 TURKEY, YOUNG TOMS, FLESH, SKIN, GIBLETS, AND NECK, raw Page 279 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Approximate measure and weight Amount in edible portion of 1 pound of food as purchased Refuse: Bone 207% Mean SUM Neh ot 1 turkey = 8,399 g! A 8 c D E F 8 PROXIMATE: Water « s v2 5 + 5 55 5 = g 711.14 5,975.13 258.17 kcal 152 12,799 553 Food energy - = + = «+ © ko... 638 53,551 2,314 Protein (NX 6.25). . . . . 8 20.39 1,712.56 74.00 Total lipid (fat) . . . . . . . g . 7.21 605.23 26.15 Carbohydrate, total . . . . . 8 wos 0.08 7.06 0.30 Fiber, . » « vw os sw # 5 g . .. 0.00 0.00 0.00 Ah + sone hw eww 8 0.89 75.09 3.24 MINERALS: Calcium. . . . . . . ... mg. . . 15 1,237 53 Iron . . ......... mg. 1.50 126.24 5.45 Magnesium, . . . . . . mg. 22 1,823 79 Phosphorus . . . . . . . . mg. 182 15,287 661 Potassium . . . . . . . . . mg 274 23,025 995 Solum ov 5% wows am mg 70 5,895 255 Zinc . o.oo... mg. . . 2.39 200.48 8.66 Copper . . . «o.oo... mg. . . 0.106 8.903 0.385 Manganese . . . . . . . . . mg. . . 0.022 1.848 0.080 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.2 13.4 0.6 Thiamin. . . . . . .... mg. 0.071 5.963 0.258 Riboflavin . . . . . . . . . mg... 0.193 16.210 {e003 Nigh ws 2 6028 80 8 LR 4.334 364.013 . Pantothenic acid. . . . . . . mg 0.943 79.203 3.422 ViaminBg . « «ov ov vow mg. 0.41 34.10 1.47 Folacin . . . . . . . . .. mcg 22 1.851 80 VitaminBqg . . Lo... . meg 1.55 130.35 5 — RE 86 7,244 VHB» = 2 = vo ww w. 289 24,254 1,048 LIPIDS: Fatty acids: Saturated, total. . . . . . g 2.05 171.76 7.42 4:0... ...... 8g 80: ; 5 53 54 » £ $0. ; vmx somos 8 10:0. . «oo. g 120... . . LL. g 0.01 0.59 0.03 14:0... ...... 8 0.05 4.45 0.19 16:0... . ..... g 1.31 109.69 4.74 180. . . . . . ... g 0.48 40.15 1.73 Monounsaturated, total. . . g 2.55 214.26 9.26 A PE 2 0.43 35.86 1.55 Wl, cs avswmos g 2.06 173.27 7.49 200... LL. g 0.01 0.76 0.03 21... g 0.01 0.59 0.03 Polyunsaturated, total . . . g 1.79 150.51 6.50 reas : 3 a 2 184. 8 0.09 ’ ’ 254 ve ow Eww : 0.12 9.66 0.42 AE sm T x: Cholesterol. . . . . . . . mg. . . go 6,826 295 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . g + 0.226 18.982 0.820 T— f.00 98 Bo 022 3 Co 1.023 . . Leucine . . . . . . . ... 8 1.588 133.376 5.763 Lysine... ....... 8 1.842 154.710 6.685 Methionine vs mo dR g 0.570 47.874 2.069 Cystine . . . . . ..... g 0.226 18.982 0.820 Phenylalanine . . . . . . . 8 0.803 67.444 2.914 Too : 0.1% ue tii Ran, | meme 1.064 . . A give ao nm mn : oE , 1.434 120.442 5.204 REE © arm g Co 0.608 51.066 2.206 Raine REE 1.290 108.347 4.681 Asparticacid . . . . . . . . g 1.964 164.956 7.127 Glutamicacid. . . . . . . . g 3.244 272.464 11.772 Glygine . + + « = + 5 = + + g 1.221 102.552 4.431 Proline . . : «uw x « w+» 8 0.952 79.958 3.455 Serine . . . . . . .... g 0.899 75.507 3.262 ! With refuse = 10,460 g. AH-8-5 (1978) NDB No. 05253 TURKEY, YOUNG TOMS, FLESH, SKIN, GIBLETS,' AND NECK," cooked, roasted Page 280 ; i ; Amount in edible portion of Amount in edible portion of | Amount in 100 grams, edible portion common measures of food 1 pound of food as purchased Nutrients and units Approximate measure and weight R Bone 21% Mean Stendary Number of 1 1b r-t-c 1 turkey fuse: 2 turkey = 258 g =5,957 ¢ A B Cc D E F G PROXIMATE: Water . . . . . . . . . .. £5 + 62.18 160.41 3,703.76 222.17 kcal . . 199 514 11,873 714 Food energy « - - - « - - - i - . 834 2,152 49,679 2,988 Protein (NX 6.25). . . . . g . . . 27.97 72.16 1,666.17 100.22 Total lipid (fat) . . . . . . . g .. . 8.81 22.74 525.05 31.58 Carbohydrate, total . . . . . gs... 0.10 0.26 5.96 0.36 Fiber . . . . . . . . . .. gr ae 0.00 0.00 0.00 0.00 Ash. LL g «-s 0.97 2,51 57.84 3.48 MINERALS: Calcium . . . . . mg... 26 68 1,578 95 Iron . . . . . . ..... mg... 2.00 5.16 119.20 7.17 Magnesium mg. . . 24 63 1,448 87 Phosphorus . . . . . . . . mg. . . 201 519 11,981 721 Potassium . . . . . . . . | mg. . . 276 7211 16,426 988 Sodium ... . » ow v5 ows mg. . . 72 185 4,279 257 ZINE « wo ow wow ow ome mg. . . 3.24 8.36 193.13 11.62 Copper . . . . . . . . .. mg... 0.105 0.271 6.255 0.376 Manganese . . . . . . . . . mg. . . 0.026 0.067 1.549 0.093 VITAMINS: Ascorbicacid . . . . . . . . mg. . 0.1 0.2 4.2 0.3 Thiamin. . . . . . . . . . mg. . 0.061 0.157 3.634 0.219 Riboflavin . . . . . . . . . mg. . . 0.211 0.544 12.569 0.756 Nizehh © «5 v0 55 9 2 3 mg... 4.759 12.278 283.494 17.051 Pantothenic acid. . . . . . . mg. . . 0.972 2.508 57.902 3.483 VitaminBg . . . . . . .. omg... 0.41 1.04 24.13 1.45 Folacin . . . . . . . . .. meg. . 20 52 1,202 12 VitaminByp . . . . LL. meg. . 1.27 3.28 75.65 4.55 Vitamin A . . . . . . . . RE. . . 85 220 5,077 305 w. . . 285 736 17,001 1,023 LIPIDS: Fatty acids: Saturated, total . . . . . . g . .. 2.58 6.66 153.87 9.25 4:0... . . . ... 2 «= ow 60. . .. . .... £ 80: : : x 5 ¢ 3 ua £ 10:0. = : s 3 2 82 4 & g a 120. wv «v5 5 5 ow £ +: 0.01 0.03 0.71 0.04 14:0... ...... g «sw 0.06 0.16 3.69 0.22 16:0. . . «ov. on & 1.57 4.05 93.41 5.62 180. . ....... & 0.64 1.66 38.30 2.30 Monounsaturated, total. . . g . . . 2.86 7.37 170.25 10.24 VT v2 v vw ron g . .. 0.47 1.21 27.88 1.68 LIVER REE RE & 2.32 5.98 138.08 8.31 2000. wv pneu g «3a 0.02 0.04 0.95 0.06 28H wv saw uw £ +1 0.01 0.03 0.71 0.04 Polyunsaturated, total . . . g . . . 2.26 5.82 134.45 8.09 18:2... LL... g£ . 1.87 4.83 111.46 6.70 18:3... g£ . . 0.10 0.26 6.08 0.37 18:4. 0... g£ . . 2004. oi ioue oe g& . . . 0.19 0.48 11.14 0.67 2005. 2 3 3 i352 BB vasa 22:5: si wv sow ow 8 ou g 0.03 0.06 1.49 . 0.09 226. 0 vi woos on g 0.03 0.09 2.03 0.12 Cholesterol. . . . . . . . mg. . . 96 249 5,745 346 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g£ 0.310 0.800 18.467 1.111 Threonine . . . . . . . . . g 1.223 3.155 72.854 4,382 Isoleucine oom ow om om o@ oa & an 1.404 3.622 83.636 5.031 Levin's srs ems five 2.177 5.617 129.684 7.800 Lysine Ce g 2.530 6.527 150.712 9.065 Methionine sow ow wow we g . 0.784 2.023 46.703 2.809 Cystine Cee g& - 0.309 0.797 18.407 1.107 Phenylalanine Co g& - 1.101 2.841 65.587 3.945 Tyrosine . « 5 + + 5 & = 3 & + i: 1.057 2.727 62.965 3.787 Yap creas uns Lo 1.459 3.764 86.913 5.228 Agiten os wos vm us fo. 1.967 5.075 117.174 7.048 Histidine A £ 0.836 2.157 49.801 2.995 Rane non ax Bowes 1.770 4.567 105.439 6.342 Asparticacid . g - 2.694 6.951 160.482 9.653 CASTIBHI. « wo no ge 4.454 11.491 265.325 15.959 Glycine . . . . . . . . .. Lg... 1.670 4.309 99.482 5.984 Probing « « 2 2 wm 5% % 3% & 1.303 3.362 77.620 4.669 Sering u: - unos sow oss g& 1.233 3.181 73.450 4.418 ! Simmered. “ With refuse = 7,527 gq. AH-8-5 (1978) NDB No. 05254 TURKEY, YOUNG TOMS, FLESH AND SKIN," raw Page 281 AH-8-5 (1978) NDB NO. 05255 . . 3 Amount in edible portion of Amount in edible portion of NUtriehTs aid Ghits Amount in 100 grafic, adibile fisetion ins Simin = won 1 pound of food as purchased Ximate measure weight : Sunderd Numbsrof pr Ne key Teese: Bong 132 Mean error samples turkey = 338 g = 3,895 gq? A B Cc D E F G PROXIMATE: Water, . = wow = vow oo x g 70.96 0.279 20 239.85 2,763.97 260.71 kcal . . 154 522 6,013 567 Food energy - = ~~ «= «+ ~ ko... 646 2,183 25,156 2,373 Protein (NX 6.25). . . . . 2 ia 20.45 0.138 20 69.13 796.68 75.15 Total lipid (fat) . . . . . . . £ iu 7.43 0.391 20 25.12 289.44 27.30 Carbohydrate, total . . . . . g . .. 0.00 0.00 0.00 0.00 Biber. o ¢ «oo v5 = + » £ 0.00 0.00 0.00 0.00 Ash... ........ g . . . 0.88 0.003 20 2.97 34.24 3.23 MINERALS: Calcium. . . . . . . . .. mg. . . 15 0.349 20 49 565 53 Iron... . LL... mg. . . 1.28 0.064 20 4.32 49.82 4.70 Magnesium mg. . . 22 0,232 20 74 856 81 Phosphorus . . . . . . . . mg. . . 180 1.539 20 610 7,026 663 POLASSIUM 4 + 5 + » W + mg. . . 271 6.797 20 917 10,562 996 SodiUM & = 2 « 4 wo 5 ® Wie mg... 68 1.988 20 231 2,665 251 Zinc Lo... mg. . . 2.28 0.054 4 7.72 88.92 8.39 Copper . . . . . . . . .. mg. . . 0.095 0.004 4 0.321 3.700 0.349 Manganese . . . . . . . . . mg. . . 0.017 0.000 4 0.057 0.662 0.062 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thamin: «= : : 4 4 5 5 9 & mg. . . 0.070 0.003 20 0.237 2.727 0.257 Riboflavin . . . . . . . .. mg. . . 0.152 0.004 20 0.514 5.920 0.558 Niggin 5: 5m ss ans mg. . . 4.295 0.140 20 14.517 167.290 15.780 Pantothenic acid. . . . . . . mg. 0.805 2.121 31.355 2.958 VitaminBg . . . . . . .. mg. . . 0.41 1.37 15.81 1.49 Folacin . . . . . . . . .. meg. . 8 28 324 31 VitaminByp . . . . . . . . meg. 0.40 1.35 15.58 1.47 Lo RE. . . 2 0.420 4 7 86 8 Vitamin A... . o.oo. w. 7 1.401 4 25 288 27 LIPIDS: Fatty acids: Saturated, total. . . . . . g . . 2.10 7.09 81.68 7.70 40. . . . ... .. «ows 6.0. : « wu + 3 3.8 ¥ g 820. . sow 5 3 5 £ 5 g 10:0. 2 «5 v5 « + & & wow 120. . «oc «5 vo a go 0.01 0.02 0.27 0.03 140... ...... g 0.05 0.18 2.10 0.20 160. . . . ..... g£ . . 1.35 4.57 52.62 4.96 180... ...... g& 0.48 1.63 18.81 1.77 Monounsaturated, total. . . g . . . 2.68 9.04 104.19 9.83 161. 0... 8 0.45 1.51 17.45 1.65 Bl. vwsame a EEE 2.16 7.31 84.25 7.95 200. LLL g 0.01 0.03 0.35 0.03 + 4, & =~ +a 0.01 0.02 0.27 0.03 Polyunsaturated, total . . . g . . . 1.84 6.22 711.67 6.76 18:2... . £8 . .. 1.57 5.32 61.27 5.78 183... g& 0.10 0.33 3.78 0.36 18:8. Loss mses Z +: 204. ........ zg -. 0.11 0.36 4.17 0.39 2005: w= 5» 5 5 # & & ZB vx» 25, vv 2 5 wok wow gv 0.01 0.05 0.55 0.05 2:6... LL. g . .. 0.02 0.06 0.74 0.07 Cholesterol . . . . . . . . mg. . 72 1.350 20 243 2,796 264 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . £ 0.226 0.764 8.803 0.830 Threonine . « + « ww + 4 = 8 0.892 3.015 34.743 3.277 Isoleucine . . . . . . . .. 8g sw - 1.024 3.461 39.885 3.762 LEUCINE ; ww 5 5 = 5 + = g8 . . 1.588 5.367 61.853 5.834 Lysine . «vs cw vv won zg ... 1.858 6.280 72.369 6.826 Methionine . . . . . . . . g so 0.574 1.940 22.357 2.109 Cystine . . . . . . .... g& 0.225 0.761 8.764 0.827 Phenylalanine . . . . . . . g& 0.800 2.704 31.160 2.939 Tyrosine. . . . . . . . . g + 0.775 2.620 30.186 2.847 Vile “pe gs ww 5 x ws £ vu 1.064 3.596 41.443 3.909 Arginine. . . . . . . . .. g& 1.442 4.874 56.166 5.298 Histidine: . . « «» » + 5 « 8... 0.614 2.075 23.915 2.256 Alanine . . . . . . . . . . 8g 1.305 4.411 50.830 4.795 Asparticacid . . . . . . . . g£ - 1.971 6.662 76.770 7.241 Bhanieaei. + ww +o = + g : wn 3.260 11.019 126.977 11.977 Glycine SG EEE ES REY 8... 1.236 4.178 48.142 4.541 Profine oe «x wv x wwe 2. 0.955 3.228 37.197 3.509 Serie mw eu wmv & 0.902 3.049 35.133 3.314 ! Without neck. 2 With refuse = 4,826 g. TURKEY, YOUNG TOMS, FLESH AND SKIN," cooked, roasted Page 28 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Standard Number of Refuse: Bone 20% Mean error samples 1 1b r-t-c 1/2 turkey A 8 c o turkey 239 g 2,750 g & PROXIMATE: Water « « « si os 5 wm 2 8 g 61.92 0.398 20 147.99 1,702.77 224.70 kcal 202 482 5,545 732 Roodenergy = = 2 = @ & i» id 844 2,016 23,200 3,062 Protein (NX 6.25). . . . . g 28.09 0.185 20 67.14 772.50 101.94 Total lipid (fat) . . . . . . . 2 9.06 0.400 20 21.64 249.04 32.86 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber: ¢ 5 vm 4 5% 8 & g£ . 0.00 0.00 0.00 0.00 A ov x wm ssw ys g 0.99 0.010 20 2.35 27.09 3.57 MINERALS: Calcium. . . . . mg. 27 1.056 20 64 235 97 Iron... ........ mg. 1.78 0.082 20 4.428 48.87 6.45 Magnesium | mg. 25 0.279 20 60 687 91 Phosphorus . . . . . . . . mg. 203 1.877 20 486 5,596 738 Potassium . . . . . . . . mg. 282 6.264 20 675 7,761 1,024 Sodium» : 5s «5 5 mw ss mg. 72 1.703 20 173 1,993 263 ZINC vv vw hows ww ge mg. 3.02 0.108 4 Z.22 83.13 10.97 Copper . . . . . . . ... mg... , 0.094 0.010 4 0.225 2,585 0.341 Manganese . . . . . . . . . mg. . . 0.020 0.001 4 0.048 0.550 0.073 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . ... mg. 0.062 0.001 20 0.148 1.705 0,225 Riboflavin . . . . . . . . . mg. 0.183 0.003 20 0.437 5.033 0.664 Nagi +. 2505 2 4 mg. 4.900 0.123 20 11.711 134.750 17.782 Pantothenicacid. . . . . . . mg. 0.879 2.101 24.173 3.190 VitaminBg . . . . . . . . mg. 0.42 0.99 11.44 1.51 Folacin . . . . . . . . .. mcg 7 17 198 26 VitaminByp . . . LL . mcg 0.36 0.87 9.98 1.32 rv ] RE. 0 0.000 4 0 0 0 Coo 1. 0 0.000 4 0 0 0 LIPIDS: Fatty acids: Saturated, total. . . . . . g 2.64 6.31 12:57 9.58 40... ...... Z 60. : ::..... £ 80. :: v5 x 5 = 4 g WO. « . on v3 5 3 g 1220... LL... g 0.01 0.03 0.33 0.04 140... LL... 2 0.06 0.15 1.73 0.23 160... . ..... g 1.61 3.86 44.39 5.86 180. . . . ..... g 0.65 1.55 17.85 2.36 Monounsaturated, total . . . g 2.98 7:13 82.06 10.83 WR ai #05 6 6 2 wooo 8 0.49 1.17 13.48 1.78 Bhs vcs 5 445.4 g 2.42 5.78 66.55 8.78 20:0... LLL. g 0.02 0.04 0.44 0.06 2. v snobs va 8 0.01 0.03 0.33 0.04 Polyunsaturated, total . . . g 2.31 5.52 63.55 8.39 182. LL g 1.92 4.60 52.88 6.98 183... LL. g 0.11 0.26 2.94 0.39 18:4. . 0... g 04: 5 os mk bo g 0.18 0.43 4.98 0.66 205: ws: uw uum £ 225. wien ssw g 0.03 0.06 0.72 0.09 226. wv vow ok £ ssn 0.04 0.08 0.96 0.13 Cholesterol . . . . . . . . mg. . . 82 2.336 20 197 2,265 299 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan . . . . . . . | Ziv. 0.310 0.741 8.525 1.125 Threonine . . . . . . . . . £ . .. 1.226 2.930 33.715 4.449 Isoleucine . . . . . . . . . 8 1.407 3.363 38.693 5.106 beveine , © wu om ss 8 2.181 5.213 59.978 7.915 Lysine . . . . . ..... 8 2.553 6.102 70.208 9.265 Methionine . . . . . . . . 8 0.789 1.886 21.698 2.863 Cystine . . . . . ..... g 0.309 0.739 8.498 1:121 Phenylalanine . . . . . . . g 1.099 2.627 30.223 3.988 Tyrosine . . . . . . . .. g 1.064 2.543 29.260 3.861 Valine . . ........ g 1.462 3.494 40.205 5.306 Arginine. . . « «5 59 5 3» gw 1.980 4.732 54.450 7.185 Histidine. . + « = 5 ww 5 g ... 0.844 2.017 23.210 3.063 Alanine . . . . . . . . .. g 1.792 4.283 49.280 6.503 Asparticacid . . . . . . . . g 2.707 6.470 74.443 9.824 Glutamicacid. . . . . . . . £ 4.478 10.702 123.145 16.251 Glycine . . . . . . . . .. g 1.694 4.049 46.585 6.148 Proline « » « ws 3 nw ® g 1.310 3.131 36.025 4.754 Serine! = ov rmzn mus 2 1.239 2.961 34.073 4.496 ! Without neck. 2 With refuse = 3,456 g. AH-8-5 (1978) NDB No. 05256 TURKEY, YOUNG TOMS, FLESH ONLY," raw Page 283 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 19%, skin 12% Mean Sua Nihesiot 11b r-t-c 1/2 turkey turkey = 286 g = 3,302 g A B Cc D E F G PROXIMATE: Water. Lo... 2 74.38 0.110 20 212.74 2,456.16 232.82 Cand arrays «ven kcal 117 335 3,867 367 004 energy kJ. 490 1,401 16,178 1,534 Protein (NX 6.25). . . . . Zi 21.72 0.086 20 62.12 717.23 67.99 Total lipid (fat) . . . . . . . 8 «+s 2.70 0.112 20 1:72 89.15 8.45 Carbohydrate, total . . . . . & = «= 0.00 0.00 0.00 0.00 Fiber. . . . . ...... PE 0.00 0.00 0.00 0.00 Ad «ons um en & 0.97 0.004 20 2.76 31.86 3.02 MINERALS: Calcium . . . . . . . . . mg. . . 14 0.380 20 40 462 44 BOM « «mom won mn won mg... 1.30 0.070 20 3.71 42.83 4.06 Magnesium . . . . . . . . mg. . . 24 0.221 20 70 804 16 Phosphorus. . . . . . . . mg... 198 1.928 20 566 6,529 619 Potassium . . . . . . . . . mg... 302 8.201 20 865 9,985 946 Sodium + os x pw ke mg. 73 2.200 20 210 2,422 230 Tie 5 wv vo mm vv own mg. 2.46 0.035 4 7.04 81.30 7.71 Copper « + + + + x + + vs mg... 0.100 0.004 4 0.286 3.302 0.313 Manganese . . . . . . . . mg... 0.019 0.000 4 0.054 0.627 0.059 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . .. . . .. mg... 0.079 0.003 20 0.226 2.609 0.247 Riboflavin . . . . . . . .. mg. 0.165 0.004 20 0.472 5.448 0.516 Niacin... . oo... mg... 4.768 0.156 20 13.636 157.439 14.924 Pantothenicacid. . . . . . . mg. . . 0.902 2.580 29.784 2.823 VitaminBg . . . . . . . . mg... 0.47 1.33 15,35 1.46 Folacin = . « «+ « = « « meg. 9 26 299 28 VitaminBip . . . . . . . meg. 0.43 1.22 14.10 1.34 Vitamin A... o.oo. RE. 0 0 0 0 ww. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g worn 0.89 2.55 29.49 2.80 #0 vo nm ow ow £ 6:0. . .. . .... £ BO. .. » + oe vows g 00. . » « o 2 8 38 £ 1200 4s v5 9 5 2 2 8 0.01 0.02 0.26 0.03 Wh. vsamen => 8 0.02 0.05 0.53 0.05 Hlppoamenw. 8 0.45 1.29 14.89 1.41 180. & 0.27 0.77 8.85 0.84 Monounsaturated, total. . . g 0.57 1.63 18.82 1.78 6h oo mn 8 0.08 0.23 2.67 0.25 EI 8 0.47 1.34 15.52 1.47 0. camramac & 0.01 0.03 0.36 0.03 lee wmsnioss & 0.01 0.02 0.26 0.03 Polyunsaturated, total . . . g 0.78 2.24 25.82 2.45 Bye mus wma 8 0.60 1.71 19.78 1.87 S10 lle he al & 0.02 0.06 0.66 0.06 184... .. g 20:4. 0... LL £ ae z 0.11 0.31 3.63 0.34 298. wo as EEE £ 0.02 0.05 0.56 0.05 ChoferBbr 2 ze 0.02 0.07 0.76 0.07 aren Es v 68 1.387 20 194 2,240 212 hytosterols . . . . . . . . mg. . . AMINO ACIDS: TAPED vc om nn £0 0.247 0.706 8.156 0.773 iin ei : too 0.966 2.763 31.897 3.024 pene : 1.129 3.229 37.280 3.534 ne . 1.731 4.951 57.158 5.418 ie wore mE RE : 2.047 5.854 67.592 6.407 : 0.629 1.799 20.770 1.969 Poon anne... g 0.226 0.646 7.463 0.707 i : 0.862 2.465 28.463 2.698 TYAS x mmc em : 0.858 2.454 28.331 2.686 a 1.154 3.300 38.105 3.612 avs ug 1.515 4.333 50.025 4.742 point ‘ 0.678 1.939 22.388 2.122 el, neem : 1.345 3.847 44.412 4.210 a cv” : 2.109 6.032 69.639 6.601 ra 2 3.544 10.136 117.023 11.093 re Co : 1.077 3.080 35.563 3.371 in 3 0.903 2.583 29.817 2.826 Cos 0.966 2.763 31.897 3.024 ! Without neck. 2 With refuse = 4,826 g. AH-8-5 (1978) NDB No. 05257 TURKEY, YOUNG TOMS, FLESH ONLY," cooked, roasted Page 284 Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of . common measures of food 1 pound of food as purchased Nutrients and units = : Standard Number of Approximate measure and weight Refuse:Bone 20%, skin 11% Mean error samples 1 1b r-t-c turkey = 206 g 1 c=140 g2 A B C D E E G PROXIMATE: Water . . . . . . . . . .. fs ss 65.05 0.339 20 134.00 91.07 203.60 Real . 168 345 235 525 Food energy - - - - - - - - kJ... 701 1,444 982 2,195 Protein (NX 6.25). . . . . g . .. 29.36 0.206 20 60.47 41.10 91.88 Total lipid (fat) . . . . . . . g£ 4.68 0.215 20 9.64 6.55 14.65 Carbohydrate, total . . . . . sa 0.00 0.00 0.00 0.00 Fibera. « s a w «2 9s 3 3 2 = zs 0.00 0.00 0.00 0.00 Ash... LLL B . sa 1.03 0.008 20 2.13 1.45 3.24 MINERALS: Calcium . . . . . . . .. mg... 25 1.057 20 52 35 79 Iron... . ....... mg... 1.78 0.088 20 3.67 2.49 5.57 Magnesium | mg... 26 0.290 20 54 37 82 Phosphorus. . . . . . . . mg. . . 214 1.611 20 440 299 668 Potassium . . . . . . . . . mg. . . 301 6.395 20 621 422 944 Sodium. « win vos wong os mg... 74 1.670 20 153 104 233 Zinc . o.oo... LLL. mg... 3.17 0.131 4 6.54 4.44 9.93 Copper . . . . . . . ... mg. . . 0.095 0.010 4 0.196 0.133 0.297 Manganese . . . . . . . . . mg... 0.020 0.001 4 0.041 0.028 0.063 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin, : «5 ow 2 3 5 + » mg... 0.068 0.002 20 0.140 0.095 0.213 Riboflaviti v : « « + » « » mg 0.188 0.003 20 0.387 0.263 0.588 Niacin... ....... mg 5,265 0.127 20 10.846 7.371 16.479 Pantothenic acid. . . . . . . mg 0.968 1.994 1.355 3.030 VitaminBg . . . . . . .. ng. . 0.47 0.97 0.66 1.47 Folacin . . . . . . . . .. meg . . 8 16 11 24 VitaminBip . . . LL... meg 0.38 0.78 0.53 1.19 Vitamin A . . . . . . . . ne 0 2 2 ’ LIPIDS: Fatty acids: Saturated, total . . . . . . 2 «= 1.54 3.18 2.16 4.83 20. . .. oxo g 60. 5: 35 ioe om 8 80. : 5:4 9s £ 10:0. « « zw + = wos £ 120... . LLL. g 0.01 0.03 0.02 0.04 14:0. 0... LLL. g 0.03 0.06 0.04 0.09 160. . . . ..... g 0.78 1.60 1.09 2.43 18:0... LL... 2 0.46 0.96 0.65 1.45 Monounsaturated, total. . . g 0.98 2.01 1.37 3.06 18:7, «vs 2583: g 0.14 0.28 0.19 0.43 Bel. oo, 505 8 £ 0.81 1.66 1:13 2.52 Ls SR. g 0.02 0.04 0.03 0.06 BY. vn vn vomow nw g 0.01 0.03 0.02 0.04 Polyunsaturated, total . . . g 1.35 2.78 1.89 4.22 18:2... 8g 1.03 2.11 1.44 3.21 183. 0. LLL g 0.03 0.07 0.05 0.11 18:4. LL. g 204. «wz: g 0.19 0.40 0.27 0.61 28. = 5 = von ow zon £ 25... LLL. & 0.03 0.06 0.04 0.09 26... LL... g& 0.04 0.08 0.06 0.13 Cholesterol. . . . . . . . mg... 77 2.179 20 159 108 242 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g 3.45 0.333 0.686 0.466 1.042 Threonine: .. » oo » « = « » g wows 1.306 2.690 1.828 4.088 Isoleucine . . . . . . . . . g 1.527 3.146 2.138 4.780 Leucine . . . . . . . . .. 2 2.339 4.818 3.275 7.321 Lysine . . . . . . .. .. £ 2.767 5.700 3.874 8.661 Methionine. . . . . . . . £ 0.850 1.751 1.190 2.661 Cystine . . . . . . .... 3 0.305 0.628 0.427 0.955 Phenylalanine . . . . . . . 2 1.165 2.400 1.631 3.646 Tyrosine . . . . .. ... & 1.160 2.390 1.624 3.631 Ving: wo ou a momo» mrss £ 1.559 3.212 2.183 4.880 Arginine... . . . . . . . g . .. 2.048 4.219 2.867 6.410 Histidine. . . . . . . . . . g 0.916 1.887 1.282 2.867 Alanine . . . . . . . . .. g 1.818 3.745 2.545 5.690 Asparticacid . . . . . . . . 8 2.851 5.873 3.991 8.924 Glutamicacid. . . . . . . . g 4.791 9.869 6.707 14.996 Glycine , « «+» 5: & = RE 1.456 2.999 2.038 4.557 Proline = « « + 4» w 2 5 w+ g§ - 1.221 2.515 1.709 3.822 Serine « woavoz om oss won 8 1.306 2.690 1.828 4.088 ! Without neck. ? Edible portion from 1/2 turkey = 2,376 g; with refuse = 3,456 g. AH-8-5 (1978) NDB No. 05258 TURKEY, YOUNG TOMS, SKIN ONLY, raw Page 285 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Approximate measure and weight Amount in edible portion of 1 pound of food as purchased Standard Number of Refuse: Mean error samples 1 1b r-t-c 1/2 turkey A 5 c ° turkey, 51 g 592 g o PROXIMATE: Water . . . . . . . . . .. g 51.25 1.069 21 26.14 303.40 232.47 kcal 368 188 2,180 1,670 Foodenergy = « + « + + = kJ. 1,541 786 9,121 6,989 Protein (NX 6.25). . . . . g . 13.24 0.363 22 6.75 78.36 60.04 Total lipid (fat) . . . . . . . £ -. 34.56 1.478 21 17.63 204.60 156.76 Carbohydrate, total . . . . . £ 0.00 0.00 0.00 0.00 Fiber. . . . . . . .... g 0.00 0.00 0.00 0.00 Bho onoronovm son £ 0.39 0.008 20 0.20 2.29 1.76 MINERALS: Caltiom sv + 2 » 5 5 » % 3 mg. . 18 0.569 20 9 104 80 A mg... 1.20 0.077 20 0.61 7.11 5.45 Magnesium LL mg. . . 8 0.170 20 4 48 37 Phosphorus . . . . . . . . mg. . . 82 2.239 20 42 486 373 Potassium . . . . . . . . . mg. 96 4.949 20 49 569 436 Sodium . . . . . . . ... mg. 40 1.973 20 21 240 184 THE 2 © + 5 «a5 3 os mg. . . 1.26 0.087 4 0.64 7.47 5.72 Copper . . + + = s+ + =: mg. . . 0.068 0.007 4 0.035 0.403 0.308 Manganese . . . . . . . . . mg. . . 0.009 0.001 4 0.005 0.053 0.041 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. . . 0.019 0.001 20 0.010 0.112 0.086 Riboflavin . . . . . . . .. mg 0.079 0.003 20 0.040 0.468 0.358 Niacin. . . . . . . . .. mg. . . 1.568 0.078 20 0.800 9.283 7.112 Pantothenic acid. . . . . . . mg. . . 0.263 0.134 1.557 1,193 Vitamin Bg” va mw ¥ mg. . 0.07 0.04 0.43 0.33 Folein 2. vw vow vs meg 4 2 25 20 Vitamin By? LL... mcg 0.25 0.13 1.49 1.14 VIEIRA « « «ox os RE. 15 2.093 4 7 87 67 “lu 49 6.976 4 25 290 222 LIPIDS: Fatty acids: Saturated, total . . . . . . g 9.02 4.60 53.37 40.89 0. . vw ssw es g 60. . ww + 5 wv a g 80. .. ...... g 10:0. . «o.oo... 2 T2280. . ov x oe os £ 14:0... 8 0.27 0,017 14 0.14 1.57 1.21 160. ........ g 6.51 0.374 14 3.32 38.51 29.51 180. ........ g 1.72 0.107 14 0.88 10.17 7:19 Monounsaturated, total. . . g 14.73 7.51 87.18 66.80 161... g 2.55 0.171 14 1.30 15.10 11.57 181... g 11.86 0.660 14 6.05 70.20 53.79 200. LLL LLL £ 220. ons oan nom g Polyunsaturated, total . . . g 7.92 4.04 46.86 35.91 182.0... 8 7.16 0.416 14 3.65 42.36 32.46 183... g 0.53 0.044 11 0.27 3.14 2.41 184.. ... « « wv = £ 20:4... 0... g 0.09 0.011 10 0.05 0.56 0.43 20:5. 0... LLL. £ 225. «vf sesso £ 26... LL... g -. Cholesterol . . . . . . . . mg. . . 95 3.414 20 49 564 432 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan? . . . . . . . . 8... 0.106 0.054 0.628 0.481 Threonine . . . . . . . . . g£ 0.472 0.241 2.794 2.141 Isoleucine . . . . . . . .. £ 0.426 0.217 2.522 1.932 Leucine . . . . . . . . .. 8 0.777 0.396 4.600 3.524 Lysine . . . .. ..... g 0.790 0.403 4.677 3.583 Methionine . . . . . . . . 8 0.265 0.135 1.569 1.202 Cystine . . . . ...... & 0.220 0.112 1.302 0.998 Phenylalanine . . . . . . . 2 0.447 0.228 2.646 2.028 THRONE = « « a ov « = « g 0.301 0.154 1.782 1.365 Valine... . o.oo... g 0.557 0.284 3.297 2.527 Arginine. . . . . . . . .. g 1.021 0.521 6.044 4.631 Histidine. . . . . . . . . . g : «5 0.254 0.130 1.504 1.152 fr £ 1.074 0.548 6.358 4.872 Asparticacid . . . . . . . . g 1.184 0.604 7.009 5.371 Glutamicacid. . . . . . . . g 1.646 0.839 9.744 7.466 Glycine . « . . « w+ « « « 8 2.112 1.077 12.503 9.580 Proline . « » 4 win + wom 8 1.235 0.630 7.311 5.602 Serine . . . . . . . . .. 8 0.538 0.274 3.185 2.440 ! 1/2 turkey with refuse = 4,826 g. 2 Imputed values. ® Values based on data for fat extracted from skin of young turkeys and yearling hen turkeys. AH-8-5 (1978) NDB No. 05259 TURKEY, YOUNG TOMS, SKIN ONLY, cooked, roasted Page 286 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mean Stantary Nurmbet of 1 1b r-t-c 1/2 turkey turkey = 32 g = 374 g A B Cc D E F G PROXIMATE: Water... ....... 7 41.54 0.670 20 13.29 155.37 188.43 kcal 422 135 1,578 1,914 Food energy « « «= + k 1,766 565 6,604 8,009 Protein (NX 6.25). . . . . 8 20.14 0.493 20 6.44 75.31 91.34 Total lipid (fat) . . . . . . . 2 37.25 1.038 20 11.92 139.33 168.98 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber . . . . . . . .. .. g . 0.00 0.00 0.00 0.00 Ash oo g 0.67 0.022 20 0.22 2.51 3.05 MINERALS: Calcium... LL... mg. 37 1.916 20 12 139 168 WON = & 5 5 5 5 3 wm vo» mg. 1.76 0.093 20 0.56 6.58 7.98 Magnesium mg. 17 0.459 20 5 63 77 Phosphorus . . . . . . . . mg. 140 54111 20 45 522 633 Potassium « & wv «5 wos mg. 161 8.480 20 51 601 729 Sodium . . o.oo... mg. 60 2.685 20 19 224 272 Zine... mg. 2.08 0.161 4 0.67 7.79 9.45 Copper . . . . . . . ... mg. 0.087 0.006 4 0.028 0.325 0.395 Manganese . . . . . . . . . mg. 0.021 0.001 4 0.007 0.079 0.095 VITAMINS: Ascorbicacid. . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . Lo... mg. 0.022 0.001 20 0.007 0.082 0.100 Riboflavin . . . . . . . . . mg. 0.155 0.005 20 0.050 0.580 0.703 Niacin... LLL... mg. 2.534 0.092 20 0.811 9.477 11.494 Pantothenicacid. . . . . . . mg. 0.316 0.101 1.182 1.433 ViaminBg® . . . . . . .. mg. 0.08 0.03 0.30 0.36 Folacin? . . . . . . ... meg 4 1 15 19 Vitamin B15” Co mcg 0.25 0.08 0.94 1.14 oo RE. 0 0.000 4 0 0 0 Vimina Cw 0 0.000 4 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g 9.72 3.1 36.34 44.07 40... .. g 6:0: «3 5.05 2 5 ow + Z 8:0: : «+ wx: ww 5 £ 00. «2 vv 5 55 » g Tle oo ww ooo 8 0.00 0.00 0.00 0.00 M0. ........ 8 0.29 0.09 1.07 1.30 16:0... 8 7.01 2.24 26.22 31.80 180. . ....... 8 1.85 0.59 6.93 8.40 Monounsaturated, total. .. . # 15.87 5.08 59.37 72.00 er... 8 2.75 0.88 10.28 12.47 181... 8 12.78 4.09 47.80 57.98 0:0. 8 0.00 0.00 0.00 0.00 RVs wenn & 0.00 0.00 0.00 0.00 Polyunsaturated, total . . . g 8.53 2.73 31.91 38.70 182... 8 7.71 2.47 28.84 34.98 BI. 8 0.57 0.18 2.15 2.60 184... ... g 20:4. LLL 8 0.10 0.03 0.38 0.46 20:5. «2 5 5 5 4 wos £ EEE EE £ 0.00 0.00 0.00 0.00 Wisse ox ws ps Z 0.00 0.00 0.00 0.00 Cholesterol . . . . . . . . mg. 117 5.349 20 37 436 529 Phytosterols . . . . . . . . mg. AMIND ACIDS; Tryproptan=., . . . . . . g 0.161 0.052 0.602 0.730 YnEoAE ow same 2 8 0 £ 0.719 0.230 2.689 3.261 Isoleucine WH x wn Wh WE g 0.648 0.207 2.424 2.939 Leucine EEE EEE g 1.182 0.378 4.421 5.362 Lysine wv sv mes wn £ 1.202 0.385 4.495 5.452 Methionine . . . . . . . . 8 0.403 0.129 1.507 1.828 CYNE im 2 0 2e o iva 8 0.335 0.107 1.253 1.520 Phenylalanine $n ue nn & 0.680 0.218 2.543 3.084 JER asian. £ 0.458 0.147 1.713 2.077 Du Feds ecsus : 0.847 0.271 3.168 3.842 pegs am ss EE LE . 1.553 0.497 5.808 7.044 ine. ez eww kg c 0.387 0.124 1.447 1.755 ly Stim % 1.634 0.523 6.111 7.412 A rc wma : 1.801 0.576 6.736 8.169 oad : 2.503 0.801 9.361 11.354 Pm smscewmzan g 3.212 1.028 12.013 14.570 Serine... ... . 1.878 0.601 7.024 8.519 Co 0.818 0.262 3.059 3.710 ! 1/2 turkey with refuse = 3,456 g. 2 Imputed values. AH-8-5 (1978) NDB No. 05260 TURKEY, YOUNG TOMS, LIGHT MEAT WITH SKIN, raw Page 287 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 14% Mean Stardard Nise: of 1 1b r-t-c 1/2 turkey turkey = 185 g = 2,137 gt A B C D E F G PROXIMATE: Water. . . ........ . 70.20 0.261 20 129.87 1,500.22 273.86 kcal 156 288 3,331 608 Food energy - - + - ~~ - - YI 652 1,206 13,936 2,544 Protein (NX 6.25). . . . . g ... 21.63 0.198 20 40.02 462.30 84.39 Total lipid (fat) . . . . . . . Zz... 7.04 0.424 20 13.02 150.42 27.46 Carbohydrate, total . . . . . g£ . . 0.00 0.00 0.00 0.00 Fiber. . . . . .. .... 2 . 0.00 0.00 0.00 0.00 Ash oo 2... 0.90 0.005 20 1.66 19.19 3.50 MINERALS: Callum. « . vv sv wv sos mg. . . 13 0.296 20 24 273 50 Woh + so vw wv 5% & 5 » mg. . . 1.04 0.074 20 1.92 22.22 4.06 Magnesium . . . . . . . . mg. . . 24 0.266 20 44 509 93 Phosphorus. . . . . . . . mg. . . 188 1.833 20 347 4,008 732 Potassium . . . . . . . . . mg. . . 217 7.263 20 512 5,916 1,080 Sodium . . . . . . . ... mg 63 2.276 20 116 1,343 245 Zinc... mg... 1.60 0.067 4 2.96 34.19 6.24 Copper . . . o.oo ... mg... 0.065 0.004 4 0.120 1.389 0.254 Manganese . . . . . . . . . mg. . . 0.016 0.001 4 0.030 0.342 0.062 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . mg... 0.061 0.003 20 0.113 1.304 0.238 Riboflavin . . . . . . . .. mg... 0.108 0.003 20 0.200 2.308 0.421 Niacin. . . . . . .... mg... 5.302 0.165 20 9.809 113.304 20.683 Pantothenic acid. . . . . . . mg. . . 0.612 1.132 13.078 2.387 VitaminBg . . . . . . . . mg... 0.47 0.87 10.07 1.84 Folalin = .. + « 3 5 5 3 © & meg. . 7 13 152 28 VitaminByp . . . . . . . meg . . 0.42 0.77 8.87 1.62 _ RE. 2 0.431 4 5 53 10 Vitamin A Cw. 8 1.438 4 15 176 32 LIPIDS: Fatty acids: Saturated, total . . . . . . gan 1.91 3.53 40.82 7.45 4:0: 3 on vw 3 = @ g 6:0. « v vom 3 x ows g BO. - «ono ow wos £ 10:0. . . . . . . .. g 120... ...... 8 0.01 0.01 0.13 0.02 10, v0 vv mnt 8 0.05 0.10 1.11 0.20 160. . vn. 2 1.27 2.35 27.14 4.95 18:0: swim £0 1m #3 g 0.41 0.76 8.76 1.60 Monounsaturated, total . . . g 2.68 4.96 57.27 10.45 ToT 8 0.45 0.84 9.70 1.77 1B. wwe vw 8 2.16 4.00 46.20 8.43 WL. vs g 0.01 0.01 0.13 0.02 BUVo se vom xs 8 0.01 0.01 0.11 0.02 Polyunsaturated, total . . . §g 1.66 3.07 35.47 6.48 82, smes muse 8 1.42 2.62 30.30 5.53 EERE LEE & 0.09 0.17 2.01 0.37 184. vo vv wwwx £ 2004. sv sow oa ow £ 2 le 2 0.08 0.15 1.77 0.32 2S. £ 0.01 0.02 0.24 0.04 26 nnn £ 0.01 0.02 0.28 0.05 Chapel w2rndres Es 5 ® 67 1.256 20 125 1,439 263 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Toppvophan wo «mu uw g 0.238 0.440 5.086 0.928 rs was es 2 0.942 1.743 20.131 3.675 ene : 1.080 1.998 23.080 4.213 UUEBE wean foln wed mes 1.676 3.101 35.816 6.538 rin £ 1.960 3.626 41.885 7.646 ron EE 2 0.606 1.121 12.950 2.364 DR l,i zat vw. z 0.239 0.442 5.107 0.932 henylaamibe. icv ww 3 0.845 1.563 18.058 3.296 Dysosin Ce : 0.817 1.511 17.459 3.187 ITT : 1.124 2.079 24.020 4.385 NP cnr ME 1.526 2.823 32.611 5.953 LAE : 0.648 1.199 13.848 2.528 i, Lftmes . 1.383 2.559 29.555 5.395 i sma 5 2.083 3.854 44.514 8.126 SR : 3.442 6.368 73.556 13.427 ri : 1.322 2.446 28.251 5.157 Sd : 1.017 1.881 21.733 3.967 Ce 0.953 1.763 20.366 3.718 ! With refuse = 2,494 g. AH-8-5 (1978) NDB No. 05261 TURKEY, YOUNG TOMS, LIGHT MEAT WITH SKIN, cooked, roasted Page 288 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 14% Mean Sirdar gi 1 1b r-t-c 1/2 turke turkey = 136 g = 1,566 g A B Cc D E F G PROXIMATE: Water. . . . . . . .. .. g 63.13 0.396 20 85.85 988.54 246.25 keal 191 260 2,992 745 Food energy - ~~ - ~ « » - kJ. 799 1,087 12,517 3,118 Protein (NX 6.25). . . . | g . 28.48 0.198 20 38.74 446.04 111.11 Total lipid (fat) . . . . . . . g 7.70 0.393 20 10.47 120.50 30.02 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber . . . . . . g . 0.00 0.00 0.00 0.00 Ash... LL. gz . 1.00 0.010 20 1.35 15.60 3.89 MINERALS: Glcium . . . . mg. 21 0.888 20 28 323 80 Hon «wv 5 3 pig 2 3 5 & » mg. 1.41 0.102 20 1.92 22.13 5.51 Magnesium | mg. 27 0.371 20 36 419 104 Phosphorus . . . . . . | mg. 209 2.365 20 284 3,266 814 Potassium . . . . . . | mg. 287 7.903 20 390 4,495 1,120 Sodium . . . . . . mg. 67 2.209 20 91 1,051 262 ZINE % . ns eee mg. 2.10 0.085 4 2.85 32.81 8.17 Copper . . . . . . . ... mg. 0.048 0.004 4 0.065 0.752 0.187 Manganese . . . . . . . . . mg. 0.019 0.001 4 0.026 0.298 0.074 VITAMINS: Ascorbicacid. . . . . . | mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . ou. 4 5 mg. 0.061 0.002 20 0.083 0.955 0.238 Riboflavin . . . . . . . . | mg. 0.134 0.002 20 0.182 2.098 0.523 Niacin... . . . mg. 6.024 0.177 20 8.193 94.336 23.500 Pantothenic acid. . . . . . . mg. 0.639 0.869 10.007 2.493 VitaminBg . . . . . . . . mg. 0.48 0.65 7:53 1.88 Folacin . . . . . . . . .. meg 6 8 92 23 VitaminBypy . . . . . meg 0.36 0.49 5.64 1.40 Vitamin A . «oo... RE. 0 0.000 4 0 0 0 “lw. 0 0.000 4 0 0 0 LIPIDS: Fatty acids: Saturated, total. . . . . . 2 2.15 2.93 33.68 8.39 40. 2 5 8 8 moe g . 6:0 + 5 5 4 2 5 © 4 g . BO. . «vv: wows g 100... ... g 120... . . .. g 0.01 0.01 0.17 0.04 14.0... .. g 0.05 0.07 0.85 0.21 160. . . . ..... g 1.34 1.83 21.02 5.24 BO: ow 26 nv noms g 0.50 0.68 7.83 1.95 Monounsaturated, total £ 2.66 3.62 41.66 10.38 161... g 0.44 0.60 6.91 1.72 BY. cv wg 3 £ 2.15 2.92 33.65 8.38 20:0. whim een g 0.01 0.01 0.17 0.04 ZV... £ 0.01 0.01 0.17 0.04 Polyunsaturated, total . . . g 1.86 2.52 29.05 7.24 182... LLL LL. g 1.52 2.06 23.74 5.91 183: 52 v5 ¢ wv 2 £ 0.09 9.12 1.43 0.35 184... 2 p12 J Ea g 0.14 0.20 2.26 0.56 205: . +. 5m zy £ 25... LLL £ 0.02 0.03 0.34 0.09 26... ...... Zz 0.03 0.04 0.41 0.10 Cholesterol. . . . . . . | mg. 75 2.287 20 103 1,182 295 Phytosterols . . . . . . |. mg. AMINO ACIDS: Tryptophan . . . . . . . . £ 0.314 0.427 4.917 1.225 Threonine . . . . . . . . . g 1.242 1.689 19.450 4.845 Isoleucine . . . . . . . . . £ 1.424 1.937 22,300 5.555 Leucine . . . . . . . . .. g 2.209 3.004 34.593 8.617 Lysine . . . . . . .. .. g 2.585 3.516 40.481 10.084 Methionine . . . . . . . . g 0.799 1.087 12.512 3.117 Cystine . . . . . . .. .. £ 0.314 0.427 4.917 1.225 Phenylalanine . . . . . . | 8 1.113 1.514 17.430 4.342 Tyrosine «+ 5 + vv 5 % 8 1.077 1.465 16.866 4.201 Valine . « « «5 wv 4 wo £ 1.481 2.014 23.192 5.777 Arginine. . . . . . . . . . £ 2.008 2.731 31.445 7.833 Histidine. . . . . . . . . | g 0.854 1.161 13.374 3.311 Alanine . . . . g 1.819 2.474 28.486 7.096 Asparticacid . . . . . . . . g 2.744 3.732 42.971 10.704 Glutamicacid. . . . . . . . g 4.537 6.170 71.049 17.699 Glycine . . . . . . . . .. g 1.727 2.349 27.045 6.737 Proline... « « « » 4 wi & & g 1.333 1.813 20.875 5.200 Serine: » . . wn ssw os 8 1.256 1.708 19.669 4.900 ! With refuse = 1,826 g. AH-8-5 (1978) NDB No. 05262 TURKEY, YOUNG TOMS, DARK MEAT WITH SKIN," raw Page 289 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 247% Men Staind Nor 1b r-t-c 1/2 turkey turkey = 152 g = 1,758 g* A B Cc D E F G PROXIMATE: Water . . . . . . . . . . . g 71.88 0.306 20 109.26 1,263.63 247.717 food energy + + + {het 152 232 2,681 526 oo gy kf: s+» 638 970 11,216 2.199 Protein (NX 6.25). . . . . g ... 19.05 0.105 20 28.95 334.85 65.66 Total lipid (fat) . . . . . . . g 2s 7.89 0.373 20 11.99 138.67 27.19 Carbohydrate, total . . . . . gs ww 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g . . 0.00 0.00 0.00 0.00 Ash... ........ g . 0.86 0.003 20 1.30 15.05 2.95 MINERALS: Calcium... LL mg 17 0.726 20 25 293 58 fron . ove mg... 1.57 0.060 20 2.38 27.53 5.40 Magnesium , . . . . . . . mg. . . 20 0.356 20 30 347 68 Phosphorus . . . . . . . . mg. . . 172 1.903 20 261 3,019 592 Potassium . . . . . . . . . mg. . 265 6.549 20 402 4,652 912 Sodium . . « vv oc «ow oe a mg 75 1.728 20 114 1,320 259 Zinc . . LL. mg. . 3.11 0.035 4 4.72 54.64 10.71 Copper . . . . . . . mg. . . 0,131 0.005 4 0.199 2.303 0.452 Manganese . . . . . . . . . mg. . . 0.019 0.000 4 0.029 0.334 0.065 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . ... mg. . 0.080 0.003 20 0,122 1.406 0.276 Riboflavin . . . . . . . .. mg... 0.205 0.005 20 0.312 3.604 0.707 NIECE 5 ooo 8 2 ws oo mg... 3.087 0.127 20 4.692 54.269 10.641 Pantothenic acid. . . . . . . mg. . . 1.039 1.579 18.266 3.581 VitaminBg . . . . . . . . mg... 0.33 0.50 5,73 1.12 Folacin . . . . . . . . .. © meg . 10 15 172 34 VitaminByp . LL... meg. 0.38 0.58 6.72 1.32 VIHA A » ov » « wom on RE. 2 0.417 4 3 34 7 w. 6 1.389 4 10 112 22 LIPIDS: Fatty acids: Saturated, total. . . . . . g-. . 2.32 3.53 40.80 8.00 4:0. . . . . .. .. TERE 6:0. v + 5s 2 ks 30 +s = 8:0. . cs 025% » g 100: 2 2 2 5 = + ~ + g Nia g 0.01 0.01 0.14 0.03 When un g 0.06 0.09 0.98 0.19 jo g 1.45 2.20 25.40 4.98 Wow oom we vos g 0.57 0.87 10.02 1.96 Monounsaturated, total. . . g 2.66 4.04 46.75 9.17 bi SEE ERE EE 2 0.44 0.67 7.72 1.51 Phezamssn ys g 2.16 3.28 37.96 7.44 ry lrwaawe 2 0.01 0.02 0.23 0.04 To $ 0.01 0.01 0.14 0.03 Polyunsaturated, total . . . g 2.06 3,12 36.13 7.08 re £ 1.76 2.67 30.89 6.06 Se 8 0.10 0.15 1.74 0.34 184, .. ..35 3 g 204. . 5 2:85.55 8 g SHEE . 0.14 0.21 2.39 0.47 = : 0.02 0.03 0.32 0.06 Ey a a 0.03 0.04 0.47 0.09 PhIEtaral «oo Co 77 1.604 20 117 1,355 266 ytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . ZB +» =» - 0.211 0:32) 3.709 0.727 Tomes nssowsoe Bone 0.832 1.265 14.627 2.868 Leucine 2 0.957 1.455 16.824 3.299 Lysine . ovo 5 1.482 2.253 26.054 5.108 Methionine CT ) tr ) 2 1.736 2.639 30.519 5.984 Cystine . . ) } } ) ) ) ) Lg 0.536 0.815 9.423 1.848 Phenylalanine. . . . . . . g 0.209 0.318 3.674 0.720 Tyrosine» «0. 2 0.746 1.134 13.115 2.571 Vollfid ov vs wv « wos 2 0.724 1.100 12.728 2.496 MEINE, « 2 ov = wn g . .. 0.993 1.509 17.457 3:;423 Histidine. . . = « « « «ws g . .. 1.341 2.038 23.578 4,608 Alanine 2 oo 0.574 0.872 10.091 1.979 Apaicachd . «ne g 1.212 1.842 21.307 4,178 Glutamicacid. . . . . . . . g 1.837 2.792 32.294 6.332 Glycine . . . . . . . . .. g 3.042 4.624 53.478 10.486 Proline . . . . g 1.130 1.718 19.865 3.895 SEBE «© vw x 5m Ee g 0.880 1.338 15.470 3.033 0.841 1.278 14.785 2.899 ! Without neck. 2 With refuse = 2,332 g. AH-8-5 (1978) NDB No. 05263 TURKEY, YOUNG TOMS, DARK MEAT WITH SKIN," cooked, roasted Page 290 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 27% Mean Starjard Number ot 1 1b r-t-c 1/2 turkey turkey = 103 g = 1,184 g? A B Cc D E F G PROXIMATE: Water. . . . . . . . . .. g. .. 60.33 0.453 20 62.14 714.27 199.74 kcal . . 216 222 2,553 714 Food energy - - - - - - - kj... 902 929 10,681 2,987 Protein (NX 6.25) . . . . . g 27.58 0.187 20 28.41 326.59 91.33 Total lipid (fat) . . . . . . . g .. 10.85 0.455 20 11.17 128.42 35.91 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g 0.00 0.00 0.00 0.00 BB own vow oa og op yg g 0.97 0.012 20 1.00 11.50 3.21 MINERALS: Calcium. . . . . mg. . . 35 2.302 20 36 413 115 ron... LL... mg... 2.26 0.082 20 2.33 26.713 7.48 Magnesium... mg. . . 23 0.372 20 23 267 15 Phosphorus. . . . . . . . mg. . 197 2.174 20 203 2,331 652 Potassium . . . . . . . . | mg. . 276 5.006 20 284 3,268 914 Sodium . wv «ow ox so. mg. 80 1.200 20 82 942 263 Zine + « w vs ow v3 33 mg. 4.25 0.234 4 4.37 50.26 14.06 Copper « + « « = w 2 3 » » mg. 0.154 0.019 4 0.159 1.823 0.510 Manganese . . . . . . . . . mg. 0.022 0.001 4 0.023 0.260 0.073 VITAMINS: Ascorbicacid . . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. 0.062 0.001 20 0.064 0.734 0.205 Riboflavin . . . . . . . . . mg. 0.247 0.005 20 0.254 2.924 0.818 Lr mg. 3.429 0.087 20 3.532 40.599 11,3583 Pantothenic acid. . . . . . . mg. 1.196 1,232 14.161 3.960 VitaminBg . . . . . . . . mg. 0.33 0.34 3.92 1.10 Folacin . . . . . . . . .. meg 9 9 106 30 VitaminByy . . . . . . . mcg 0.37 0.38 4,33 1.21 _— RE. 0 0.000 4 0 0 0 Vitiinp. « «2c wt iv 0 0.000 4 0 0 0 LIPIDS: 4 Fatty acids: Saturated, total . . . . . . g 3.28 3.38 38.88 10.87 40... ...... £2 6:0. . . .. .... g 80. . . ...... 8 100: 2 «25 3.4 2 » £ 120. 2 6 + 2 2 5 5 5 g 0.01 0.01 0.15 0.04 MB. « «ou 0533 g 0.08 0.08 0.89 0.25 180. . « cv wns £ 1.97 2.03 23.35 6.53 180... LL... £ 0.85 0.87 10.02 2.80 Monounsaturated, total. . . g 3.41 3.51 40.36 11.265 16:1... ... g 0.55 0.57 6.55 1.83 wl... g 2.77 2.86 32.84 9.18 00. . 5 268% + » g 0.02 0.02 0.27 0.08 PA: wus ama 2 0.01 0.01 0.17 0.05 Polyunsaturated, total . . . g 2.91 3.00 34.49 9.64 182. vo wi a mo» a g 2.46 2.53 29.14 8.15 183. LLL. g 0.13 0.13 1.52 0.42 184. 0. 0 0... g 2004... LL LLL 8 0.23 0.28 2.70 0.75 2008: 5 oo vor own on g fo TNE g 0.03 0.03 0.37 0.10 Whe v2 555 95 3 z= 0.05 0.05 0.56 0.16 Cholesterol . . . . . . . . mg. 91 2.905 20 94 1,081 302 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . & 0.305 0.314 3.611 1.010 Threonine . . . . . . . . . g 1.204 1.240 14.255 3.986 Isoleucine . . . . . .. .. g 1.383 1.424 16.375 4,579 Lewcine w <5 4 4 4 2 ws g 2.144 2.208 25.385 7.099 Lysine «wv 2 55 23 6 4 g 2.510 2.585 29.718 8.311 Methionine . . . . . . . . 8 0.776 0.799 9.188 2.569 Cystine . . . . . ..... g 0.303 0.312 3.588 1.003 Phenylalanine . . . . . . . g 1.079 1.111 12.715 3.573 Tyrosine . . . . . . . . . £ 1.047 1.078 12.396 3.467 Yillbe '; 5 ss mmne wy 2 1.437 1.480 17.014 4.758 Arginine. . . . . . . . .. g = 1.943 2.001 23.005 6.433 Histidine. . . . . . . . . . g «= 0.830 0.855 9.827 2.748 Alanine . . oo = wv vu 8 1.757 1.810 20.803 5.817 Asparticacid . . . . . . |. . g 2.659 2.739 31.483 8.804 Glutamicacid. . . . . . . . g 4.401 4.533 52.108 14.572 Glycine Cee g 1.651 1.701 19.548 5.466 Proline TRE Homann g 1.280 1.318 15.155 4.238 Senin : i ws isos w a g 1.217 1.254 14.409 4,029 ! Without neck. 2 With refuse = 1,630 g. AH-8-5 (1978) NDB No. 05264 TURKEY, YOUNG TOMS, LIGHT MEAT WITHOUT SKIN, raw | Page 291 Amount in edible portion of Amount in edible portion of 2 values based on data for fat extracted from breast meat of fryer-roaster and young tom turkeys. A Ariunst in 100 grams, edible portion common measures of food 1 pound of food as purchased Nutvientsand unite Stand Approximate measure and weight Refuse: Bone 14%, skin 15% ard Number of Mean error samples 1 1b r-t-c 1/2 turkey turkey = 154 g % 3,771 a A B C D E F G PROXIMATE: AORN CL Fw 73.96 0.110 21 113.90 1,309.81 238.22 keal . . 114 176 2,023 368 Food energy « = = = * © © Ko. 478 736 8,464 1,539 Protein (NX 6.25). . . . . g 23.43 0.165 21 36.08 414.87 75.46 Total lipid (fat) . . . . . . . 2 «iw 1.57 0.093 21 2.42 27.88 5.07 Carbohydrate, total . . . . . % 533 0.00 0.00 0.00 0.00 Fiber. . . o.oo. g 0.00 0.00 0.00 0.00 Bh semsrrmen mw: g 1.00 0.005 20 1.54 17.71 3.22 MINERALS: Calcium... mg... 12 0.321 20 18 209 38 Pon «oe mg... 1.01 0.085 20 1.56 17.96 3.27 Magnesium. . . . . . . mg... 27 0.290 20 41 476 87 Phosphorus. . . . . . . mg... 209 2.339 20 322 3,699 673 Potassium . . . . . . . . . mg... 314 8.364 20 483 5,553 1,010 Sodium . . . . . . . . . . mgs: 67 2.541 20 104 1,193 217 TIE «sama: mh gs mg... 1.67 0.060 4 2.57 29.56 5.38 Copper « « «o.oo. mg... 0.064 0.004 4 0.099 1.133 0.206 Manganese . . . . . . . . . mg. . . 0.017 0.001 4 0.026 0.301 0.055 VITAMINS: Ascorbicacid.. « . + « « + » mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . Lo... mg... 0.070 0.004 20 0.108 1.240 0.225 Riboflavin . . . . . . . . . mg... 0.114 0.004 20 0.176 2.019 0.367 Niacin «o.oo mg... 6.036 0.176 20 9.295 106.898 19.442 Pantothenic acid. . . . . . . mg. . . 0.684 1.053 12.114 2.203 ViaminBg . . . . . . . mg... 0.55 0.85 9.81 1.78 LC meg 8 12 137 25 VitaminByp . . . . . . . meg . . 0.45 0.69 1:95 1.45 Vitamin A... o.oo. oe g ° 2 g LIPIDS: Fatty acids: 2 Saturated, total . . . . . . g 0.50 0.77 8.87 1.61 4:0, « 5 wo oz ow ovo» £ BO: « wie v5 ow ow» £ BO ov noe ows oe g 10:0... . oo... FER 1200. g 0.01 0.002 10 0.01 0.12 0.02 40. LLL g 0.01 0.001 12 0.01 0.16 0.03 180. < swiss Zz ... 0.23 0.023 12 0.35 4.04 0.73 180. . LL & 0.15 0.013 12 0.24 2.71 0.49 Monounsaturated, total. . . g& . . . 0.28 0.42 4.87 0.89 161. g 0.04 0.006 12 0.05 0.62 0.11 Bile ov vo oon £ +0 0.23 0.021 12 0.35 4.00 0.73 20:0... g 0.01 0.001 10 0.01 0.12 0.02 Vw oo mon EE & 0.01 0.001 10 0.01 0.12 0.02 Polyunsaturated, total . . . g . . . 0.42 0.64 7.40 1.35 BR. uve g 0.28 0.027 12 0.43 4.89 0.89 he Cee g wm 0.01 0.002 12 0.01 0.12 0.02 Be nosis ov oa om ow on g . . oe «ames we £ nn 0.08 0.010 11 0.13 1.47 0.27 8. «ovo own ono FE DS. wns mdi Luss 0.01 0.002 10 0.02 0.25 0.05 BE. nur wEa g 0.02 0.006 10 0.02 0.28 0.05 Cholesterol. . . . . . . . mg. . 62 1.363 20 95 1,097 200 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan... 2 «ua 0.266 0.410 4.711 0.857 Teenie mv? Gd $n 1.042 1.605 18.454 3.356 olauciR . ob xv en gE. - 1.218 1.876 21.571 3.923 BRUTIOR o-oo wrx sn iD gf ve 1.867 2.875 33.065 6.014 Lye: ov . «aw 5 2 BH 8 go. 2.208 3.400 39.104 7.112 Mathionine ; 5 w x2 w $ owe 0.678 1.044 12.007 2.184 CINE os sc wimg» wen Eo. 0.244 0.376 4.321 0.786 PURIBIENE we « 2 ow © + & 0.930 1.432 16.470 2.996 Tyrosie + «wows wwe go 0.926 1.426 16.399 2.983 Nee I go 1.244 1.916 22.031 4.007 Arginine wre mmr omd FR g 1.634 2.516 28.938 5.263 Histidine. . . . . . .. .. & 0.731 1.126 12.946 2.355 Agi Leste may go. .s 1.450 2.233 25.680 4.670 APUG e ot 5 2» oc 2.275 3.504 40.290 7.328 SNBEYRs w «+ wo x i 3.823 5.887 67.705 12.314 QE» «wv x ww vv £o 1.162 1.789 20.579 3.743 DOURE + azn eo soe «en go 0.974 1.500 17.250 3.137 BORE es ea 1 ed # 1.042 1.605 18.454 3.356 ! With refuse = 2,494 g. AH-8-5 (1978) NDB No. 05265 TURKEY, YOUNG TOMS, LIGHT MEAT WITHOUT SKIN, cooked, roasted Page 292 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse:Bone 14%, skin 12% Number of Mean error samples 1 1b r-t-c turkey = 117 g 1c =140 g! A B Cc D E F G PROXIMATE: Water... Lo. . c... 66.56 0.299 20 77.88 93.19 223.45 kcal 154 180 215 517 Food energy - - - - - . . . {a oo 644 753 901 2,162 Protein (NX 6.25) . . g 29.88 0.243 20 34.96 41.84 100.32 Total lipid (fat) . . . . . . | g . .. 2.92 0.161 20 3.41 4.08 9.79 Carbohydrate, total . . . . . FS 0.00 0.00 0.00 0.00 Fiber... ... g . .. 0.00 0.00 0.00 0.00 Ash g 1.05 0.007 20 1.23 1.47 3.52 MINERALS: Calcium... mg. . . 18 0.915 20 21 25 61 fron... mg... 1.36 0.115 20 1.59 1.90 4.56 Magnesium | mg... 28 0.426 20 33 40 95 Phosphorus. . . . . . | mg... 220 2.393 20 257 308 739 Potassium . . . | mg. . . 308 8.238 20 360 431 1,034 Sodium . . mg... 68 2.268 20 80 95 229 Zine... mg... 2.10 0.082 4 2.46 2.94 7.06 Copper . . . . . . . . .. mg... 0.042 0.003 4 0.049 0.059 0.141 Manganese . . . . . . . | mg. . . 0.019 0.001 4 0.022 0.027 0.064 VITAMINS: Ascorbicacid. . . . . . . | mg. . . 0.0 0.0 0.0 0.0 Thiamin... mg... 0.067 0.002 20 0.078 0.094 0.225 Riboflavin . . . . . . . | mg 0.131 0.003 20 0.153 0.183 0.440 Niacin... mg 6.575 0.176 20 7.693 9.205 22.072 Pantothenic acid. . . . . . . mg 0.693 0.811 0.970 2.326 ViaminBg . . . . . . . mg... 0.55 0.64 0.77 1.84 Folacin . . . . . . . | meg . 6 1 9 21 ViaminB1p . . . LL. meg 0.38 0.44 0.53 1.27 oo RE. 0 0 0 0 Vitamin A . . . ww. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g 0.93 1.09 1.30 3.12 4:0. i 2 ovum g 6:0: = 2 55 «x ow £ BO. + 3 v5 5 5. » g 100: - = wuz 45% 4 £ 120... ...... 8 0.01 0.02 0.02 0.04 Ml... nes g 0.02 0.02 0.02 0.05 16:0. . . ...... g 0.42 0.50 0.59 1.42 180... ow uv a & 0.28 0.33 0.40 0.95 Monounsaturated, total . 8 0.51 0.60 0.72 1.72 181. 8 0.07 0.08 0.09 0,22 1’... 8 0.42 0.49 0.59 1.41 WT & 0.01 0.02 0.02 0.04 DL ewes 8 0.01 0.02 0.02 0.04 Polyunsaturated, total g 0.78 0.91 1.09 2.61 BZ. eve nmae 8 0.51 0.60 0.72 1.72 Bl sma £ 0.01 0.02 0.02 0.04 Bd, g 208. . 5600 0. £2 a. Tria. 2 0.15 0.18 0.22 0.52 MBarewrrnme £ 0.03 0.03 0.04 0.09 26... g 0.03 0.04 0.04 0.10 Cholesterol. . . . . | mg. us 69 2.169 20 81 97 232 Phytosterols . . . . . . . | mg. AMINO ACIDS: VVGORIR 0 5 5 50 0 0 gx 0.339 0.397 0.475 1.138 Thisohiot. « » ¢ pu 2 2 fo 1.329 1.555 1.861 4.461 booleueine . . . wok : 1.554 1.818 2.176 5.217 Leucine ‘am EERE EEE g 2.381 2.786 3.333 7.993 Lysine ewes g 2.816 3.295 3.942 9.453 Methionine . . . . & 0.865 1.012 1.211 2.904 EYRE + + ow ou vn 2 0.311 0.364 0.435 1.044 PYAVIRRIIE & « » woo 2 1.186 1.388 1.660 3.981 TI ssw shames £ 1.181 1.382 1.653 3.965 Vat . eum unum £ 1.587 1.857 2.222 5.328 Aint wo awn 5 we £ 2.085 2.439 2.919 6.999 Histidine hi wow mow ov RoW og a £ 0.932 1.090 1.305 3.129 MI «cnn wan 2 1.850 2.165 2.590 6.210 NAB mu nn ws 2 2.902 3.395 4.063 9.742 SUBMERCH « vow + vw £ 4.877 5.706 6.828 16.372 Homes ws semen £ 1.482 1.734 2.075 4.975 Profi sv unves em, £ 1.243 1.454 1.740 4.173 Bolte xxrrmen ua £ 1.329 1.555 1.861 4.461 ! Edible portion from 1/2 turkey = 1,344 g; with refuse = 1,826 qg. AH-8-5 (1978) NDB No. 05266 TURKEY, YOUNG TOMS, DARK MEAT WITHOUT SKIN," raw Page 293 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight sander) ber of Refuse: Bone 24%, skin 10% Mean Sts Nas, 1 1b r-t-c 1/2 turke, turkey = 133 g =1,532 g A B Cc D £ F G PROXIMATE: WBE os wi6 2 3 5 0 + ww g 74.70 0.193 22 99.35 1,144.39 223.65 kcal 123 163 1,879 367 Food energy - = = = =" - kJ 513 683 7,863 1,537 Protein (NX 6.25) . . . . . £ +5 20.04 0.140 22 26.66 307.04 60.01 Total lipid (fat) . . . . . . . any 4.11 0.151 22 5.47 63.00 12.31 Carbohydrate, total . . . . . gw wo 0.00 0.00 0.00 0.00 EE gz . 0.00 0.00 0.00 0.00 Ah so 223 08 8 5m g . 0.93 0.005 20 1.23 14.17 2.717 MINERALS: Calcium . . . . . LL... mg... 17 0.824 20 22 254 50 Iron. . o.oo mg... 1.62 0.063 20 2.16 24.85 4.86 Magnesium . . . . . . . mg. . . 21 0.374 20 29 328 64 Phosphorus . . . . . . . . mg. . . 185 2.243 20 246 2,833 554 Potassium . . . . . . . . . mg. 290 8.127 20 385 4,437 867 Sodium « « wie v5 =o 8 @ mg. 80 1.904 20 107 1,228 240 TE 35 95 5 3% » 5 5 mg. . . 3.38 0.027 4 4.49 51.74 10.11 COPPRE +» 5 wis: + 3 mv > mg. . . 0.141 0.006 4 0.188 2.160 0.422 Manganese . . . . . . . . . mg. . . 0.021 0.001 4 0.028 0.322 0.063 VITAMINS: Ascorbicacid. . . . . . . . mg... 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. . . 0.089 0.003 20 0.118 1,363 0.266 Riboflavin . . . . . . . . . mg. . . 0.224 0.006 20 0.298 3.432 0.671 NRE. . 5 0 5 8% + mg. . . 3.313 0.144 20 4.406 50.755 9.919 Pantothenic acid. . . . . . . mg. . . 1.153 1.533 17.664 3.452 VitaminBg . . . . . . . . mg. . . 0.36 0.48 5.56 1.09 Folagin + oo «ww von owes mcg 11 14 162 32 Vitamin By} LL... LL meg. 0.40 0.53 6.14 1.20 Vitami RE. 0 0 0 0 itaminA . «oo. wv. 0 0 0 0 LIPIDS: Fatty acids: * Saturated, total . . . . . . £ 1.38 1.83 21.13 4.13 4:0. . vo vx ons 8 60. . . .. .... £ BO. .. «5a 835 £ 100, « = ¢¢ = ¢ + 5 g 120% vo 2 5 0 ¢ + = g 0.01 0.003 6 0.01 0.14 0.03 40, 200 5 5 + « « = g 0.03 0.005 8 0.03 0.40 0.08 16:0. . . . . . ... z 0.73 0.069 8 0.97 11.13 2.18 180. . . . g 0.41 0.036 8 0.55 6.31 1.23 Monounsaturated, total . . . g 0.93 1.24 14.28 2.79 161... g 0.14 0.032 8 0.18 2.10 0.41 181. 8 0.77 0.075 8 1.02 11.80 2.31 200. 0:05 0 5x me g 0.02 0.002 7 0.02 0.25 0.05 WA 5s gmx wo 2 0.01 0.003 7 0.01 0.14 0.03 Polyunsaturated, total . . . g 1.23 1.64 18.87 3.69 182... Lo... g 1.00 0.093 8 1.32 15.26 2.98 183... LLL. g 0.04 0.012 8 0.05 0.57 0.11 184... . Lo... £ 20:4... LL... 8 0.15 0.024 8 0.19 2.22 0.43 005. 20s 5 ws £ 225... g 0.02 0.005 7 0.03 0.32 0.06 Wh. + v5: 45 « = g£ . 0.03 0.017 7 0.04 0.49 0.10 Cholesterol . . . . . . . . mg... 75 1.626 20 99 1,142 223 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . wey 0.228 0.303 3.493 0.683 Threonine . . . . . . . . . g 0.892 1.186 13.665 2.671 Isoleucine . . . . . . . . . g 1.042 1.386 15.963 3.120 Leucine . . . . . . . . . . g 1.597 2.124 24.466 4.781 LYSRE . ocx mov oon g 1.889 2.512 28.939 5.656 Methionine . . . . . . . . 8 0.580 0.771 8.886 1.737 Cystine . . . . . . . . « . £ 0.208 0.277 3.187 0.623 Phenylalanine. . . . . . . g 0.795 1.057 12.179 2.380 Tyrosine . . . . oo. o.oo. 8 0.792 1.053 12.133 2.371 Valine . . . . . . . . g 1.065 1.416 16.316 3.189 Arginine. . . . . . . . .. g& 1.398 1.859 21.417 4.186 Histidine. . . . . . . . . . g 2 om 0.625 0.831 9.575 1.871 Alanine . . . . . . . . . 8g 1.241 1.651 19.012 3.716 Asparticacid . . . . . . . . g 1.947 2.590 29.828 5.829 Gluamic acid... . . . . & 3.271 4.350 50.112 9.793 Glycine... . . ... . £ 0.994 1.322 15.228 2.976 Proline oe ow mn noe § OE g 0.834 1.109 12.777 2.497 Serine . . . . . . .... g 0.892 1.186 13.665 2.671 ! Without neck. 2 With refuse = 2,332 g. ! Imputed values. Values based on data for fat extract ed from thigh meat of fryer-roaster and young tom turkeys. AH-8-5 (1978) NDB No. 05267 TURKEY, YOUNG TOMS, DARK MEAT WITHOUT SKIN," cooked, roasted Page 294 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Standard Namberof Refuse: Bone 27%, skin 9% Mean error samples 1 1b r-t-c turkey = 90 g 1 c= 140 g2 A B Cc D E F G PROXIMATE: Water. . Lo... g. 63.07 0.428 20 56.76 88.30 183.09 kcal 185 167 260 538 Food energy = «= = - . - kJ. 776 698 1,086 2,253 Protein (NX 6.25) . . . . . 8... 28.68 0.188 20 25.81 40.15 83.26 Total lipid (fat) . . . . . . . £ see 6.98 0.330 20 6.28 9.78 20.27 Carbohydrate, total . . | . . g «us 0.00 0.00 0.00 0.00 Fiber. . . . . . ..... g 0.00 0.00 0.00 0.00 Ash oo 8... 1.01 0.012 20 0.91 1.42 2.94 MINERALS: Calcium . . . . mg. 35 2.526 20 31 48 100 fron... mg... 2.33 0.088 20 2.10 3.26 6.77 Magnesium | mg... 23 0.391 20 21 33 68 Phosphorus. . . . . . | mg. . . 205 1.921 20 185 287 596 Potassium . . . . . . |. mg. 293 4.959 20 264 410 850 Sodium . . . . . . . ... mg. 82 1.056 20 74 115 239 Zine... LL... mg... 4.56 0.271 4 4.10 6.38 13.23 Copper . . . . . . . ... mg... 0.164 0.021 4 0.148 0.230 0.476 Manganese . . . . . . | |. mg. . . 0.022 0.001 4 0.020 0.031 0.064 VITAMINS: Ascorbicacid. . . . . . . . mg... 0.0 0.0 0.0 0.0 Thiamin. . . mg... 0.068 0.001 20 0.061 0.095 0.197 Riboflavin . . . . . . . .. mg 0.261 0.006 20 0.235 0.365 0.758 Nain . ........,. mg 3.563 0.097 20 3.207 4.988 10.343 Pantothenic acid. . . . . . . wg. ©» 1.325 1.193 1.855 3.846 VitaminBg . . . . . . . . me. = + 0.37 0.33 0.52 1.07 Folacin . . . . . . . . . . meg. . 10 9 13 28 ViaminByp ® LL... mcg 0.38 0.34 0.54 1.11 VitaminiA. . . - +» +. «woo. oe 2 2 : 0 LIPIDS: Fatty acids: Saturated, total. . . . . . g 2.34 2.11 3.28 6.80 B10. 2 5 5 io. ae g 60: x 2 2 wr 4 3 3 £ BO « + 2 wv 5 om g 10:0. . . . ..... g 120, 0. vivo as g 0.02 0.01 0.02 0.04 MO, enn en 8 0.04 0.04 0.06 0,13 60. ........ 8 1.24 1.11 1.73 3.59 180... ...... g 0.70 0.63 0.98 2.03 Monounsaturated, total . £ 1.58 1.43 2.22 4.60 161. g 0.23 0.21 0.32 0.67 Wl, wwe £ 1.31 1.18 1.83 3.80 WF. va £ 0.03 0.02 0.04 0.08 20. LL £ 0.02 0.01 0.02 0.05 Polyunsaturated, total g 2.09 1.88 2.93 6.07 182, 4 een £ 1.69 1.52 2.37 4.91 83s vir ms £ 0.06 0.06 0.09 0.18 134. . 6. :: 40 +, g 2:4. ..4v.:5 53 £ rEg ‘ 0.25 0.22 0.35 0.72 wv mmamng £ 0.04 0.03 0.05 0.10 26.0 + vite noes g 0.05 0.05 0.08 0.16 Cholesterol. . . . . . . . mg. . . 88 2.824 20 79 123 255 Phytosterols . . . . . . . . ME wo: AMINO ACIDS: Yopraphan o » 4 v.12 5 nie 2... 0.326 0.293 0.456 0.946 Thveonie +. wv vv g - 1.276 1.148 1.786 3.704 fsoleucine 2 1.491 1.342 2.087 4.328 Leute s ww vs wins 4 £ 2.285 2.057 3.199 6.633 UFR i hwesmm an $ 2.703 2.433 3.784 7.847 MEME = » ov nv vs £ 0.831 0.748 1.163 2.412 SYS ApH Ee enn 8 0.298 0.268 0.417 0.865 Phenylalanine $F ¥ Aw ES & 1.138 1.024 1.593 3.304 Wonlse 2wvwrsmaen 2 1.133 1.020 1.586 3.289 Rie ieee ‘ 1.524 1.372 2.134 4.424 fun ssw 2 $ 2.001 1.801 2.801 5.809 le ramp an wa ] 0.895 0.806 1.253 2.598 ply : 1.776 1.598 2.486 5.156 irae iad : 2.786 2.507 3.900 8.088 SIIB: : % 4 + + : 4.681 4.213 6.553 13.589 Frome = = 5 8 al & 385 2 1.423 1.281 1.992 4.131 ie wit Tm 4 c 1.193 1.074 1.670 3.463 He ewremucrms 1.276 1.148 1.786 3.704 ! Without neck. 2 Edible portion from 1/2 turkey = 1,033 g; with refuse = 1,630 g. ® Imputed values. AH-8-5 (1978) NDB No. 05268 TURKEY, YOUNG TOMS, BACK, MEAT AND SKIN, raw’ Page 295 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 38% Mean Sul Ne 1M rte 1/2 back turkey = 45 g = 524 g° A B Cc D £ F G PROXIMATE: Water . . . . g. . 69.29 81.18 363.06 194.84 keal . . 179 81 940 504 Food energy - - = = «= © © ~ ko... 750 338 3,932 2,110 Protein (NX 6.25). . . . . g . . 18.47 8.31 96.79 51.94 Total lipid (fat) . . . . . . . £ ue 11.14 5.01 58.37 31.32 Carbohydrate, total . . . . . FIER 0.00 0.00 0.00 0.00 Fiber . . . . . . . . ... g «so 0.00 0.00 0.00 0.00 Al v:irmesmns oe g 0.80 0.36 4.20 2.25 MINERALS: Caloium « « «5 vw wr 5 5 on mg. . . 17 8 88 47 WON & « « moo 5 5m x x on mg... 1.53 0.69 7.99 4.29 Magnesium... . . . . . mg. . . 18 8 96 52 Phosphorus. . . . . . . . mg. . . 161 73 845 453 Potassium . . . . . . . . . mg. . 245 110 1,284 689 Sodium . . . . . . . . . . mg. . . 71 32 312 14 264 ir URE : +» oo 55 5 58 8 mg. . 2.89 1.30 15. . COPPEr 5 5 + 5 2 @ « & » » mg. . 0.124 9.058 0.550 S24 Manganese . . . . . . . . . mg. . . 0.018 0.00 . - VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. . . 0.073 0.033 0.383 0.205 Riboflavin . . . . . . . . . mg... 0.191 0.086 1.001 0.537 Niacin. . . . . . . . . . mg. . . 2.910 1.310 15.248 8.183 Pantothenic acid. . . . . . . omg... 0.948 0.427 4.968 2.666 VitaminBg . . . . . . . . mg... 0.30 0.13 1.55 0.83 FOIE « ¢ + mw & & % + » meg . 9 4 48 26 VitaminByp . . . . . . . meg. . 0.37 0.16 1.92 1.03 Vitamin A... oo... RE, 3 2 18 59 1. 11 5 59 32 LIPIDS: Fatty acids: Saturated, total . . . . . . g . . 3.14 1.41 16.46 8.83 40: =v vs ow vox ow £ + cn 6:0. . «vv oes g 80. . . .. . ... 2 10:0... . . . . .. g zw 120. . - + = « 3 #8 g +s 0.01 0.00 0.04 0.02 14:0... oo g& 0.08 0.04 0.42 0.23 16:0: : : 6 5 ¢ 2 wv g «wn 2.06 0.93 10.80 5.80 18:0... g 0.71 0.32 3.74 2.00 Monounsaturated, total . . . g . . . 4.12 1.85 21.57 11.57 161... & 0.69 0.31 3.64 1.95 181. 0... g . 3.33 1.50 17.44 9.36 2000... 2 ws 0.01 0.01 0.06 0.03 20. . ans E fg ww 3 0.01 0.00 0.04 0.02 PoTIASIRIN, total « i zs & ooo 2.78 1.25 14.54 7.80 182... g 2.42 1.09 12.67 6.80 or cae we wee g - 0.15 0.07 0.79 0.42 Bry wow vow ow wo g . 204... g& 0.13 0.06 0.70 0.37 20:05... LL. g . . 225. 0... g sin 0.02 0.01 0.08 0.04 6... «2 on FRE g 3:5 0.03 0.01 0.13 0.07 Cholesterol. . . . . . . . mg. . . 79 36 416 223 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan... £ 0.200 0.090 1.048 0.562 | reonine © x mow wow om gi wi 0.795 0.358 4.166 2.236 soledcine ERE EE g vs 0.900 0.405 4.716 2.531 Leucine . . . . . . .. .. go. 1.408 0.634 7.378 3.959 Soe a ni vo e WEE GE EY Lo 0.50 : 2 L Cystine & 5 ow 2 ws 5 @ A 0.211 0.095 1.106 0.593 Too fo os i Oe rrr mae To 0.679 " . . loi $i. iam 0 550 6.870 3607 rginine. LL Se 1.311 . . . etdine, g.-.- 0.539 0.243 2.824 1.516 prod i 2 1.202 0.541 6.298 3.380 sparticacid . Lo... 8 1.771 0.797 9.280 4.980 Glutamicacid. . . . . . . . g 2.896 1.303 15.175 8.144 Bialik s wx «ow 0 nue : 1.252 0.563 6.560 3.521 frie cmoaom. no. £ 0.927 0.417 4.857 2.607 Serine. vv 4 um vox oe g 0.810 0.365 4.244 2.278 ! values were obtained using proportions of meat and skin for back and nutritive data for dark meat and skin. 2 With refuse = 841 g; 48% meat and 14% skin. AH-8-5 (1978) NDB No. 05269 TURKEY, YOUNG TOMS, BACK, MEAT AND SKIN, cooked, roasted’ Page 296 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 40% Mean Sonert Me! 1 1b r-tc 1/2 back turkey = 33 g = 380 g? A B C D E F G PROXIMATE: Si FE g. 58.33 19.25 221.64 158.76 kcal . 238 78 903 647 Foodenergy + + + + + - - - ill 994 328 3.771 2,706 Protein (NX 6.25). . . . . gz . .. 26.80 8.84 101.84 72.95 Total lipid (fat) . . . . . . . g 13.65 4.51 51.88 37.16 Carbohydrate, total . . . . . £ . . 0.00 0.00 0.00 0.00 Bers © os 6 51 5 6 0» £ 0.00 0.00 0.00 0.00 Asi. . oowowoss ow ssa g . . . 0.94 0.31 3.57 2:56 MINERALS: Calcium... . LLL mg. . . 35 12 133 96 fron... . mg... 2.21 0.73 8.38 6.00 Magnesium | mg... 22 7 84 60 Phosphorus. . . . . . . . mg. . . 191 63 725 519 Potassium . . . . . . . | mg... 264 87 1,002 718 Sodium . . . . . . . . mg... 77 26 294 211 EEL EE mg. . 4.01 1.32 15.25 10.93 Copper: « « ww + 5 @ © 5 mg. . . 0.147 0.049 0.559 0.400 Manganese . . . . . . . . . mg. . . 0.022 0.007 0.084 0.060 VITAMINS: Ascorbicacid. . . . . . . . mg... 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . mg... 0.058 0.019 0.220 0.158 Riboflavin . . . . . . . . | mg. . . 0.238 0.079 0.904 0.648 Bgl oz 5 5 5 sm os mg... 3.336 1.101 12.677 9.081 Pantothenic acid. . . . . . . mg. . . 1.103 0.364 4.191 3.002 VitaminBg . . . . . . . . mg. . . 0.31 0.10 1.16 0.83 Folacini. «= « « » ov 5 wm » meg . 8 3 32 23 VitaminByp . . . . . . . meg. 0.35 0.12 1.35 0.96 — ] RE. . 0 0 0 0 ftamin A... . . . . . . ply 0 0 0 0 LIPIDS: Fatty acids: Saturated, total. . . . . . 8 +» 3.97 1.31 15.07 10.80 40... LL. £ i «ow G0. . » 2 some ow 2 BO: vc tv vox vr oe £ 00: ow 2 2565: : a g . 120: 5 4 25 5 5 2 » gi. 0.01 0.00 0.05 0.03 M0. o.oo oe g ss 0.10 0.03 0.37 0.27 160. . . . ..... ssa 2.51 0.83 9.53 6.82 180. . . LL... g +. 0.95 0.31 3.63 2.60 Monounsaturated, total. . . g . . . 4.73 1.56 17.98 12.88 6. ........ g . .. 0.79 0.26 2.99 2.14 IBM: vc 5 2 mim x oa g 3.84 1.27 14.58 10.44 200, «5.56 0 g . .. 0.02 0.01 0.08 0.06 ot 2 =. 0.01 0.00 0.05 0.03 Polyunsaturated, total . . . g . . . 3.51 1.16 13.34 9.56 182... I 3.02 1.00 11.47 8.22 183... LL... Z oo. 0.18 0.06 0.67 0.48 184. . & wre ow 2004... LL LLL. "Tr 0.22 0.07 0.82 0.59 20:5. 5 5.5 5 0 won. £ . .. 25, svn sx wp 8 g£ . .. 0.03 0.01 0.11 0.08 RB. «www os 2 iw os 0.04 0.01 0.16 0.11 Cholesterol. . . . . . . . mg. . . 94 31 358 256 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan . . . . . . . | g 0.290 0.096 1.102 0.789 Threonine . . . . . . . . . gaa 1.153 0.380 4.381 3.138 Isoleucine . . . . . . . . . 2 5 53 1.305 0.431 4.959 3.552 Levene , « « « vw 5 2 % 3 Z aw 2.042 0.674 7.760 5.558 Lysine . . . . . . . . .. g «un 2.372 0.783 9.014 6.457 Methionine . . . . . . |. £ 0.737 0.243 2.801 2.006 Cystine . . . ....... Z oa 0.306 0.101 1.163 0.833 Phenylalanine . . . . . . | Eg :, 1.037 0.342 3.941 2.823 TPO = 5 7 4 me ks 2s 0.984 0.325 3.739 2.678 Valine “ 5 v2 5 2 8 5 % » ZT su 1.375 0.454 5.225 3.743 Arginine. . . . 4: ons g «ss 1.902 0.628 7.228 5.177 Histidine. = « » ww « ow 8 0.783 0.258 2.975 2.131 Alpine . ou . ss ow soso 8 «ow 1.745 0.576 6.631 4.750 Asparticacid . . . . . . . . g . 2.569 0.848 9.762 6.993 Glutamicacid. . . . . . . . gE... 4.201 1.386 15.964 11.435 Glycine . . . . . . . . .. gE i: 1.817 0.600 6.905 4.946 Proline . . . . . . . . .. g cu 1.344 0.444 5.107 3.658 Serine , ; ov i sw £3 ow g +s 5 1.175 0.388 4.465 3.198 ! Values were obtained using proportions of meat and skin for back and nutritive data for dark meat and skin. ? With refuse = 633 g; 47% meat and 13% skin. AH-8-5 (1978) NDB No. 05270 TURKEY, YOUNG TOMS, BREAST, MEAT AND SKIN, raw’ Page 297 3 ” : Amount in edible portion of Amount in edible portion of Nutri and uni Amountin 100 grams, adible portion common measures of food 1 pound of food as purchased feyris units Standard Nuimberof Approximate measure and weight Refuse: Bone 9% Mean error samples 1 1b r-t-c 1/2 breast turkey = 155 g = 1,789 g2 A B C D E F G PROXIMATE: Water . . . . . . . . . . . £5 vw 70.68 109.55 1,264.47 291.77 pada 4 - 2 [TI ’ > Protein (NX 6.25). . . . . g . . 21.96 34.03 392.77 90.63 Total lipid (fat) . . . . . . . g +55 6.34 9.82 113.37 26.16 Carbohydrate, total . . . . . £ «ss 0.00 0.00 0.00 0.00 Fiber . . . . . . . .... € 55s 0.00 0.00 0.00 0.00 AH is % is miss n "EE 0.91 1.41 16.30 3.76 MINERALS: Calcium zs 55 5 3 5 + + ww mg. . 13 20 226 52 HOD! 4 ov 5 8 3 w = & iw mg. . . 1.04 1.61 18.62 4.30 Magnesium . . . . . . . . mg. . 24 38 433 100 Phosphorus. . . . . . . . mg. . . 191 295 3,409 787 Potassium . . . . . . . . . mg. . . 282 437 5,047 1,165 Sodium . . . . . . . . . . mg. . . 63 98 1,136 262 ZINE + » + s 5 5 5% 5m ¥ mg. . . 1.61 2.50 28.80 6.65 Copper . . . . . . . . . mg. . . 0.065 0.101 1.163 0.268 Manganese . . . . . . . . . mg. . . 0.016 0.025 0.286 0.066 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . . . mg. . . 0.063 0.098 1.127 0.260 Riboflavin . . . . . . . .. mg. . . 0.109 0.169 1.950 0.450 Niacin... . . . . . mg. . . 5.391 8.356 96.445 22.254 Pantothenic acid. . . . . . . mg. . . 0.623 0.966 11.145 2.572 VitaminBg . . . . . . . . mg. . . 0.48 0.25 8.66 2.00 FOREN + zs ws 3 ® ¢ & w meg . . 7 11 129 30 VitaminByp . . . . . . . meg . 0.42 0.65 7.51 1.73 rr RE. . . 2 3 38 9 Vitamin A... «+ oo w. 7 11 127 29 LIPIDS: Fatty acids: Saturated, total . . . . . . 2 veo 1.73 2.68 30.95 7.14 0. . . «ovo g - . 60. « « vv vo w+ g 80. . . . . .... £ WO. o «no 3 m.9 8 g +5» 120. . . sews £ vw 0.01 0.01 0.11 0.02 Wh. amenmns g 0.05 0.07 0.82 0.19 160... LLL g 1.13 1.76 20.29 4.68 BBO, «wv svn so gv 0.38 0.59 6.78 1.56 Monounsaturated, total. . . g . . . 2.36 3.66 42.26 9.75 wena Poss 0.40 0.62 712 1.64 LE ‘“e 1.91 2.95 34.10 7.87 AEE LEE £m 0.01 0.01 0.11 0.02 Bl. wssne sea g 0.01 0.01 0.11 0.02 Polyunsaturated, total . . . g& . . . 1.50 2.33 26.85 6.20 Jegomzrwn on J 1.27 1.97 22.70 5.24 1B sa : 0.08 0.13 1.48 0.34 Whoo gras 0.09 0.13 1.52 0.35 2% cuts Bs & 0.01 0.02 0.21 0.05 eh tt ads 50 4 § oo 0.01 0.02 0.25 0.06 Co 8. 67 103 1,195 276 Phytosterols . . . . . . . . WE: co + AMINO ACIDS: TYPE. won x 2 Td 0.243 0.377 4.347 1.003 VoleUgine. « « oo Co oo Co 0.960 1.488 17.174 3.963 Leucine : ! : oo ; 1.104 1.711 19.751 4.557 Genin a Ar oh Metilortne = «+2 v2 ox gor 0.618 0.958 11.056 2.551 on Birr 0.241 0.374 3.41) 0.995 ARa0Me: + 2 win x 0 Co 0.860 1.333 15.385 3.5 Tiosln woes nw evs ol 0.836 1.296 14.956 3.451 nee nn 1.145 1.725 20.484 4.7217 i wri gis. 1.545 2.395 27.640 5.378 Alanine Co Co oo oo z 0.662 1.026 11.843 2,133 Asparticacid . . . . . . . . £ 3.352 2.04 23.974 3.70 Shade vv % 3.509 5.439 62.776 14.485 Proline. . Co oo oo g 1.299 2.013 23.239 5.362 Serine z 1.012 1.569 18.105 4.178 0.969 1.502 17.335 4.000 1 values were obtained using proportions of meat and skin for breast and nutritive data for light meat and skin. 2 With refuse = 1,967 g; 78% meat and 13% skin. AH-8-5 (1978) NDB No. 05271 TURKEY, YOUNG TOMS, BREAST, MEAT AND SKIN, cooked, roasted’ Page 295 . : 5 Amount in edible portion of Amount in edible portion of . ] Amount in 100 grems, edible portion common measures of food 1 pound of food as purchased Nutrients and units : " Stindard Number of Approximate measure and weight Refuse: Bone 8% Mean error samples 1 1b r-t-c 1/2 breast = - 2 A . c 5 turkey 115 g 1,329 g a PROXIMATE: Water. . . . . . . . ... g. 63.30 12.79 841.24 264.15 kcal . . 189 217 2,510 788 Food energy - - - - - - - {oo Co 790 909 10,501 3,297 Protein (NX 6.25). . . . . g 28.61 32.90 380.25 119.40 Total lipid (fat) . . . . . . . Zs 1 +39 8.50 98.25 30.85 Carbohydrate, total . . . . . g aa 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g . .. 0.00 0.00 0.00 0.00 BE 5 2 ni ir meen g 1.00 1.15 13.29 4.17 MINERALS: Calelum c 5 woz 4 2 05 4 4 mg... 21 24 273 86 on 2 5 owo5 fc 09 55 5 mg. . 1.41 1.62 18.74 5.88 Magnesium... | mg. . 27 31 357 112 Phosphorus. . . . . . . . mg. . . 210 241 2,185 874 Potassium . . . . . . . . . mg. . . 289 332 3,839 1,205 Sodium . . . . mg... 67 77 892 280 Zinc... LLL LLL mg. . . 2.10 2.42 27.92 8.77 Copper . . . . . . . . .. mg. . . 0.048 0.055 0.638 0.200 Manganese . . . . . . . . . mg... 0.019 0.022 0.253 0.079 VITAMINS: Ascorbicacid . . . . . . . . mg... 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg... 0.061 0.070 0.811 0.255 Riboflavin . . . . . . . | mg 0.134 0.154 1.781 0.559 Niacin... . . mg 6.048 6.955 80.378 25.238 Pantothenic acid. . . . . . | mg. 0.644 0.741 8.559 2.687 VitaminBg . . . . . . .. mg... 0.49 0.56 6.46 2.03 Folacin . . . . . . . . .. meg. 6 7 79 25 VitaminByp . . . . . . . . mcg 0.36 0.42 4.80 1:51 amd RE. 0 0 0 0 VitaminA . . . . . LL. ww. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . 2 2.08 2.39 27.59 8.66 BO: 5 2 55 8 5 os 8 6:0: - : 5 us zx ws i 4 BO... « « vw ssw oy £ 10:0. . . . . . . .. g 120... .. LL. g 0.01 0.01 0.15 0.05 140... LL & 0.05 0.06 0.68 0.21 160, ........ 8 1.28 1.48 17.05 5.35 180. ........ & 0.49 0.56 6.49 2.04 Monounsaturated, total. . . g 2.51 2.89 33.41 10.49 61. 8 0.42 0.48 5.52 1.73 Ls g 2.03 2.34 27.01 8.48 07... ina £ 0.01 0.01 0.15 0.05 20. ev sow xn g 0.01 0.01 0.15 0.05 Polyunsaturated, total Z 1.79 2.06 23.76 7.46 82... & 1.45 1.67 19.30 6.06 Bits iams an £ 0.09 0.10 1.14 0.36 184. LL... g WA. Lose n & 0.15 0.17 1.95 0.61 205. : 5 5 vox ow sn Zw. MF. ewv nn as £mse 0.02 0.03 0.31 0.10 DUB. www vse & - 0.03 0.03 0.35 0.11 Cholesterol. . . . . . . . mg. . 75 87 1,002 315 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan... . £ ow. 0.316 0.363 4.200 1.319 Vhreonie . . «ws ow 4 £ 1.249 1.436 16.599 5.212 Isoleucine . . . . . . . . . £g 1.436 1.651 19.084 5.992 Leucine @ % % 6 Ww RRA ER £ 2.225 2.559 29.570 9.285 Lyog ow oo wvv awe z 2.606 2.997 34.634 10.875 Methionine. . . . . . . .. & 0.805 0.926 10.698 3.359 CYR « «+ so nem £ 0.314 0.361 4.173 1.310 Phenylalanine . . . . . . | £ 1.120 1.288 14.885 4.674 Tyrosine ws am 35 @ 3 8 1.087 1.250 14.446 4.536 Nei Sm ci=scamy 2 1.491 1.715 19.815 6.222 oo i LE 2 oon 2.016 2.318 26.793 8.413 edness Ero 0.861 0.990 11.443 3.593 ia. "t=: 2 1.822 2.095 24.214 7.603 DRRUR «+ wn wu : 2.758 3.172 36.654 11.509 a i . 4.567 5.252 60.695 19.058 RA Co 1.708 1.964 22.699 7.127 Serine. 5 1.326 1.525 17.623 5.533 Co 1.262 1.451 16.772 5.266 ; Values were obtained using proportions of meat and skin for breast and nutritive data for Tight meat and skin. With refuse = 1,448 g; 80% meat and 12% skin. AH-8-5 (1978) NDB No. 05272 TURKEY, YOUNG TOMS, LEG, MEAT AND SKIN, raw’ Page 299 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Standard Refuse: Bone 17% Mean error 1 1b r-t-c 1 leg = 2 A 8 n turkey - 107 g 1.234 g a PROXIMATE: WEEE « » «+ on tan g- 72.98 78.09 900.61 274.78 keal 141 150 1,736 530 Foodenergy - « - = - - - - ko... 588 630 7,262 2,216 Protein (NX 6.25). . . . . zg... 19.54 20.91 241.17 73.58 Total lipid (fat) . . . . . . . gs 6.34 6.78 78.25 23.87 Carbohydrate, total . . . . . s+: 0.00 0.00 0.00 0.00 Fiber. . . . . ...... £2... 0.00 0.00 0.00 0.00 Ash 2 0.89 0.95 10.93 3.34 MINERALS: Calcium. . . . . . . . .. mg. . . 17 18 205 63 ron . o.oo... mg. 1.59 1.70 19.63 5.99 Magnesium... . mg. . . 20 22 252 717 Phosphorus . . . . . . . . mg. . . 177 190 2,189 668 Potassium . . . . . . . .. mg. . 275 295 3,400 1,037 Sodium . . . . . . . ... mg 77 83 953 291 Zine Lo... mg. . . 3.22 3.45 39.76 12.13 Copper . . . o.oo... mg... 0.136 0.146 1.678 0.512 Manganese . . . . . . . . . mg. . . 0.020 0.021 0.247 0.075 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . Lo... mg... 0.084 0.090 1.037 0.316 Riboflavin . . . . . . ... mg. 0.213 0.228 2.628 0.802 Niacin... o.oo... mg... 3.185 3.408 39.303 11.992 Pantothenic acid. . . . . . . mg. . . 1.088 1.164 13.426 4.096 Vitamin Bg . . . . . . . . mg... 0.34 0.32 4.22 1.29 Folacin . . . . . . . . .. meg . 10 1 125 38 VitaminByg . . . . . . . . mcg 0.39 0.42 4.81 1.47 I RE. 1 1 13 4 Vitamin A . . . . «oo ww. 4 3 44 14 LIPIDS: Fatty acids: Saturated, total . . . . . . g . . 1.94 2.07 23.91 7.30 4:0. . . . . .... gE «1» 6:0: 5 +: 34 4 5% g 80: x ss 55 5 ww g 10:0, o vs s 0% vx 5% £ 120... £ 0.01 0.01 0.10 0.03 MWh. hve ns 8 0.04 0.05 0.54 0.17 160... ...... 8 1.15 1.23 14.19 4.33 180. . ....... g 0.51 0.54 6.27 1.91 Monounsaturated, total. . . g 1.94 2.08 23.96 7.31 1... g 0.31 0.34 3.87 1.18 Bloevsmesns 8 1.58 1.69 19.52 5.96 dows uww ewe £ 0.02 0.02 0.19 0.06 ws vows £ 0.01 0.01 0.10 0.03 Polyunsaturated, total . . . g 1.72 1.84 21.24 6.48 B22 cima g 1.45 1.55 17.86 5.45 83. snes g 0.07 0.08 0.90 0.27 184. 0... LLL. £ Whe mEs as 8 0.14 0.15 1.74 0.53 208, . ismioe see £ 205r gn we aw & 0.02 0.02 0.23 0.07 LO. go - 0.03 0.03 0.37 0.11 Cholesterol. . . « = . » = « mg. . 76 81 939 286 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Vrupmptan « = mw eb us £55 0.219 0.234 2.702 0.825 Vifeoiotos yo sms =m £ 0.861 0.921 10.625 3.242 Isoleucine . Le & 0.997 1.067 12.303 3.754 Leucitg , , + 45 25 mu £ 1.537 1.645 18.967 5.787 Lysine . ......... £ 1.809 1.936 22.323 6.811 Methionine + « w « + wo £ 0.557 0.596 6.873 2.097 Cystine .. oo vw vx os £ 0.209 0.224 2.579 0.787 Phenylahaite ... . - - 4s & 0.770 0.824 9.502 2.899 LySie: um 2a wat 2 0.756 0.809 9.329 2.846 bi “ER EE EEE : 1.028 1.100 12.686 3.870 pine. Tera @er Ene Sl 1.370 1.466 16.906 5.158 ging, +a wee 0.598 0.640 7.379 2.251 a. mem 2 1.229 1.315 15.166 4.627 aa ve : 1.891 2.023 23.335 7.120 pm . 3.152 3.373 38.896 11.867 AIAG us uni Jee ee : 1.076 1.151 13.278 4.051 rE it EmEa nm tS : 0.863 0.923 10.649 3.249 BEIBE EW EE 0.866 0.927 10.686 3.260 ! Values were obtained using proportions of meat and skin for leg and nutritive data for dark meat and skin. 2 With refuse = 1,491 g; 77% meat and 6% skin. AH-8-5 (1978) NDB No. 05273 TURKEY, YOUNG TOMS, LEG, MEAT AND SKIN, cooked, roasted’ Page 300 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse:Bone 19% Standard Number of : Mean error samples 1 1b r-t-c 1 leg turkey = 70 g = 805 g? A B C D E F G PROXIMATE: Water... ........ 2. 61.18 42.83 492.53 224.79 kcal 206 144 1,660 757 Foodenergy - « - = = + + = IY 863 604 6,943 3,169 Protein (NX 6.25) . . .. g ... 27.93 19.55 224.86 102.63 Total lipid (fat) . . . . . . . g - 9.63 6.74 77.54 35.39 Carbohydrate, total. . . . . =z 0.00 0.00 0.00 0.00 Fiber... . ....... £2: 0.00 0.00 0.00 0.00 A es vm omen 8 0.98 0.69 7.92 3.62 MINERALS: Calcium. . . . . . . ... mg. . . 35 24 280 128 Iron . . . . ....... mg. 2.28 1.60 18.36 v 8.38 Magnesium mg. 23 16 184 84 Phosphorus . . . . . . . . mg 200 140 1,606 733 Potassium . . . . . . . . . mg 281 197 2,264 1,033 SOdUM: » « w% « « % 8 5 § mg 80 56 648 296 Bintiw os wm vo mw vn mg 4.34 3.04 34.95 15.95 Copper » + + vc 2 wv sn mg 0.157 0.110 1.264 0.577 Manganese . . . . . . . . . mg. . . 0.022 0.015 0.177 0.081 VITAMINS: Ascorbicacid. . . . . . . . mg. . . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . ... mg. . . 0.064 0.045 0.515 0.235 Riboflavin . . . . . . . . . mg... 0.252 0.176 2.029 0.926 Niacin. . . . . . . ... mg. . . 3.473 2.431 27.958 12.760 Pantothenic acid. . . . . . . mg. . . 1.237 0.866 9.958 4.545 Vitamin Bg... . . . . . mg... 0.34 0.24 2.76 1.26 Folacin . < + + 3 5 ~ « » = meg. 9 6 74 34 VitaminByg . . . . . LL. . meg . 0.37 0.26 2.99 1.36 a RE. 0 0 0 0 Vitamin A . vw. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total . . . . . . g& «+= 2.99 2.09 24.05 10.98 4:0. oo 7 sow ow ow g «ox 6:0. . ....... £ 80. . . .. .... £ 10:0. . ....... g 20. uss maine 8 0.01 0.01 0.11 0.05 Mlow vv ven £ 0.07 0.05 0.52 0.24 180, 5 5 2 i 5 3 93 8 1.74 1.22 14.01 6.39 19:00:05 3 0% 5 = wo 8 0.80 0.56 6.45 2.94 Monounsaturated, total. . . g 2.83 1.98 22.81 10.41 Li ERE g 0.45 0.32 3.64 1.66 81... g 2.31 1.62 18.62 8.50 Wiles vere 8 0.03 0.02 0.20 0.09 R205 veo nun 8 0.02 0.01 0.12 0.06 Polyunsaturated, total . . . g 2.66 1.86 21.37 9.75 132, seamen ms 8 2.22 1.55 17.87 8.16 38s creme sw g 0:11 0.08 0.87 0.40 184. . . cu. ow £ 2004. 0. LLL LL. £ ea 1 ey : 0.23 0.16 1.88 0.86 Be 0 nmin os £ 0.03 0.02 0.27 0.12 Whiss sma ii £ 0.05 0.03 0.39 0.18 Cholesterol : : + « + + = + mg. vi 90 63 727 332 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: TYPED «2 won 0 x ns g «wo 0.312 0.218 2.512 1.146 ps i cu es fF: 1.227 0.859 9.877 4.508 Puen trast hE: s 1.417 0.992 11.407 5.206 nd f 2.188 1.532 17.613 8.039 LYSE fh 2 ed 2 Rt 8 : 2.572 1.800 20.705 9.450 Metiogine: » x mw rw. s 0.794 0.556 6.392 2.917 Cystine ou 3x mes wee £ 0.301 0.211 2.423 1.106 Phenylalanine + wow ow we g 1.098 0.769 8.839 4.034 Yyrasin fe me : 1.074 0.752 8.646 3.946 yo Muted : 1.465 1.026 11.793 5.382 HPs mw cm sn . 1.962 1.373 15.794 7.208 ums smn Eh J 0.851 0.596 6.851 3.127 A yim ‘ 1.764 1.235 14.200 6.481 oii TR ‘ 2.700 1.890 21.735 9.920 Glyde : 4.490 3.143 36.145 16.496 Pa wiv a ew vw : 1.580 1.106 12.719 5.805 Ee ae : 1.253 0.877 10.087 4.604 Co 1.236 0.865 9.950 4.541 ! Values were obtained using proportions of meat and skin for leg and nutritive data for dark meat and skin. 2 With refyse = 997 g; 74% meat and 7% skin. AH-8-5 (1978) NDB No. 05274 TURKEY, YOUNG TOMS, WING, MEAT AND SKIN, raw’ Page 301 i v ; Amount in edible portion of Amount in edible portion of . . Amount in 100 grams, edible portion common measures of food 1 pound of food as purchased Nutrients and units = = Standard Number of Approximate measure and weioht Refuse: Bone 34% Mean error samples 1 1b r-t-c 1 wing turkey = 30 g = 348 g? A 8 Cc D E F G PROXIMATE: Water. . . . . . . . . .. g 67.32 20.20 234,28 201.56 kcal . . 188 57 656 564 Fondenergy + « ~ » » = - IT 789 237 2,744 2,361 Protein (NX 6.25). . . . . Zoe 20.45 6.13 71.16 61.22 Total lipid (fat) . . . . . . . § vows 11,22 3.36 39.03 33.58 Carbohydrate, total . . . . . g awe 0.00 0.00 0.00 0.00 Fiber . . . . . . . . ... g& . . 0.00 0.00 0.00 0.00 Ash... LLL. g . . 0.82 0.25 2.86 2.46 MINERALS Caleium . + + + vv 5 = & = mg. . . 13 4 47 40 WOR ow ss pm 2s % 4 8 mg... 1.07 0.32 8.72 3.20 Magnesium . . . . . . . . mg. . . 21 6 75 64 Phosphorus . . . . . . . . mg. . . 172 52 598 514 Potassium . . . . . . . . . mg. . . 250 75 870 748 Sodium . . . . . . . ... mg. . 60 18 207 178 Zine . . .. LL... mg... 1.55 0.47 5.39 4.64 Copper . . . o.oo... mg... 0.065 0.020 0.226 0.195 Manganese . . . . . . . . . mg. . . 0.015 0.005 0.052 0.045 VITAMINS: Ascorbicacid. . . . . . . . mg. . 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . .. mg. . . 0.055 0.017 0.191 0.165 Riboflavin . . . . . . . .. mg. . 0.104 0.031 0.362 0.311 Niacin... . . . .. .. mg... 4.730 1.419 16.460 14.162 Pantothenic acid. . . . . . . mg. . . 0.561 0.168 1.952 1.680 VitaminBg . . . . . . . vomg. 0.41 0.12 1.44 1.24 Folacin . . . . . . . . .. meg . . 7 2 23 20 ViaminByp . LLL. meg. 0.39 0.12 1.36 1:17 -_ RE. . . 4 1 15 13 Vitamin A =. . . . . . {2e. oo 14 2 50 43 LIPIDS: Fatty acids: Saturated, total . . . . . . g 2.99 0.90 10.41 8.95 BO: 3% 3 sm & 2 & 8g 60. 5» wz 5 wv 5 8 8 80. + vo x 5 = vos ow g 10:0... LL... g 12200... LLL. g£ 0.01 0.00 0.02 0.01 M0. LL g 0.08 0.03 0.29 0.25 16:0... 8g 2.06 0.62 7.18 6.18 180. . ....... & 0.61 0.18 2.12 1.83 Monounsaturated, total. . . g . . . 4.50 1.35 15.66 13.47 16:1. & 0.77 0.23 2.68 2.31 81... & 3.63 1.09 12.62 10.86 01... & 0.01 0.00 0.02 0.01 ZU wwe owe go... 0.01 0.00 0.02 0.01 Polyunsaturated, total . . . g . . . 2.61 0.78 9.08 7.81 182, vivre vs Z «xo 2.29 0.69 7.96 6.85 Be nv vs 0530 £ is 0.16 0.05 0.56 0.48 184. o . s o 5 + 5 = Z ia WA vs vvwsn & 0.09 0.03 0.30 0.26 20:5. ooo 3 5 wow 4 ow 2 2B wy knw nnn LE 0.01 0.00 0.03 0.03 Ps wn own & - 0.01 0.00 0.04 0.03 Cholesterol. . . . . . . . mg. . . 72 52 250 215 Phytosterols . . . . . . . . mg. . AMINO ACIDS: VYPERhEn w «2 pw 1 6 £00 0.219 0.066 0.762 0.656 Threonine A 8 + «= 0.875 0.263 3.045 2.620 fsoleucine eee 2 0.986 0.296 3.431 2.952 beucine . oo 2. 1.548 0.464 5.387 4.635 Lysine . . ........ B si 1.794 0.538 6.243 5.371 Methionine J g& 0.557 0.167 1.938 1.668 CVE «mom i 2 md 1 BR $y 0.237 0.071 0.825 0.710 PRET/RREIAL + 2 3 <8 en 2 --- 0.789 0.237 2.746 2.362 Vymste smavmen oe g£ 0.743 0.223 2.586 2.225 Yn Time £.-- 1.043 0.313 3.630 3.123 wie gr: 1.455 0.437 5.063 4.356 isin FA 0.592 0.178 2.060 1.772 Neda sd 7 1.340 0.402 4.663 4.012 enti e 1.956 0.587 6.807 5.856 SVBIMERML. © & wv x . 3.187 0.956 11.091 9.542 Smetana ‘ 1.440 0.432 5.011 4.311 Serine... 2 1.050 0.315 3.654 3.144 ton 0.895 0.269 3.115 2.680 ! Values were obtained using proportions of meat and skin for wing and nutritive data for 1ight meat and skin. * With refuse = 527 g; 47% meat and 19% skin. AH-8-5 (1978) NDB No. 05275 TURKEY, YOUNG TOMS, WING, MEAT AND SKIN, cooked, roasted’ Page 302 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: Bone 37% Mean Number of 1 1b r-t-c 1 wing turkey = 21 g = 237 g?2 A B D E F G PROXIMATE: Waters oo « 2 5 5 4 mow g 60.31 12,66 142.93 172.36 kcal 221 46 524 631 Food energy - - - - - + . - kJ 924 194 2,191 2,642 Protein (NX 6.25). . . . . 2 27.45 5.76 65.05 78.44 Total lipid (fat) . . . . . . . 2 11.50 2.42 27.26 32.87 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber . © 5 5 vo 5 4 « 4 g 0.00 0.00 0.00 0.00 Ash oo g 0.96 0.20 2,26 2.73 MINERALS: Calcium... . mg 23 5 54 65 Iron... mg 1.46 0.31 3.46 4.17 Magnesium... | mg 25 5 60 73 Phosphorus. . . . . . . . mg 200 42 474 571 Potassium . . . . . . . . . mg 271 57 643 775 Sodium © . v.25 os. a mg 66 14 157 189 ZINC» vn owononon om ow mg 2.10 0.44 4.97 6.00 Copper . . . . . . . . .. mg 0.053 0.011 0.126 0.151 Manganese . . . . . . . . . mg 0.020 0.004 0.047 0.057 VITAMINS: Ascorbicacid. . . . . . . . mg 0.0 0.0 0.0 0.0 Thiamin. . . . . . . . mg 0.056 0.012 0.1.33 0.160 Riboflavin . . . . . . . . . mg 0.137 0.029 0.325 0.392 Nia & 2 wooo ov 5% 4 3 3 mg 5.565 1.169 13.189 15.905 Pantothenic acid. . . . . . . mg 0.599 0.126 1.420 1.712 VitaminBg . . ow 5 x a 4 mg. 0.43 0.09 1.02 1.23 Folacin . . . . . . . . .. mcg 6 1 13 16 VitaminByy . . . . . . . mcg 0.35 0.07 0.82 0.99 VitaminA . . . . LLL. iy 2 J J 1 LIPIDS: Fatty acids: Saturated, total. . . . . . g 3.13 0.66 7.41 8.94 40... ...... g 6:0: ou 5 2 5 ion om g BO. : . 5 544: g 00. « «=u +4 9: Z «a 1220... . LL... £ iss 0.01 0.00 0.02 0.03 14:0... 0... g au 0.08 0.02 0.20 0.24 16:0... . ..... g +s 2.07 0.43 4.91 5.92 180: & . . vv + oa g£ . .. 0.68 0.14 1.60 1.93 Monounsaturated, total g£ . .. 4.35 0.91 10.31 12.44 Vl. won; 9 53a g 0.74 8.15 1.74 2.10 181... & +: 3 3.51 0.74 8.32 10.03 WY. oowvvow own gw 0.01 0.00 0.02 0.03 21... LL. wes 0.01 0.00 0.02 0.03 Polyunsaturated, total g£ . .. 2.72 0.57 6.44 1.76 BR: em venison Low on 2.31 0.49 5.48 6.61 1 g£ . .. 0.15 0.03 0.36 0.44 Ba. , wun 353 g . .. 0:4. . vx ows £ 5.4 0.14 0.03 0.33 0.40 1. J g wou 228. . «vw wows g «wp 0.02 0.00 0.05 0.06 26... ...... g + ws 0.02 0.00 0.05 0.07 Cholesterol. . . . . . . . mg. . 81 17 192 232 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan “komo ow 8 Ww "ECE. 0.295 0.062 0.699 0.843 Threonine TEER EEE gs ow 1.177 0.247 2.789 3.364 Isoleucine . . . . . . . . . B «= = 1.328 0.279 3.147 3.795 Lovcing . ov www ww £ ..n 2.081 0.437 4.932 5.947 Lysine em ow sw mom ws 8... 2.413 0.507 e719 6.896 Methionine Fotos om nono g aw 0.750 0.158 1.778 2.144 Cystine Ce g 0.317 0.067 0.751 0.906 Phenylalanine oa ow ono ow g . .. 1.060 0.223 2.512 3.029 Tyrosine sm ow ow mw ww gE «sw 1.000 0.210 2.370 2.858 Valine Ce B owe = 1.402 0.294 3.323 4.007 Agoie, Lo. go 1.952 0.410 4.626 5.579 Histidine Le eee ee a g& 0.796 0.167 1.887 2.275 Alanine Cee 8 1.796 0.377 4.257 5.133 Aspartic acid TEER WBE. g 2.627 0.552 6.226 7.508 Glutamic acid s wow oR BE EE £ 4.284 0.900 10.153 12.244 Glycine kw wow ow ow Ea g 1.915 0.402 4.539 5.473 Proline “wore moe eww Ra & 1.402 0.294 3.323 4.007 Serine . . . . . ..... £ 1.201 0.252 2.846 3.432 ! Values were obtained usin ? With refuse = 378 g; 47% meat and 16% skin. g proportions of meat and skin for win g and nutritive data for light meat and skin. AH-8-5 (1978) NDB No. 05276 POULTRY FOOD PRODUCTS, CHICKEN, CANNED, boned, with broth Page 303 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mean Sind No 28 1/2 can, net wt, 1 can, net wt, 2.502=71g¢g 50z=142g A B Cc E F G PROXIMATE: WEEE: ; 2 5:5 3 8 2 % & 9 g 68.65 0.572 13 48.74 97.48 311.40 kcal 165 117 234 747 Food energy - - - - - - - - kJ. 689 489 978 3,125 Protein (NX 6.25). . . . . g 21.77 0.517 13 15.46 30.91 98.74 Total lipid (fat) . . . . . . . g 7495 0.322 13 5.64 11.29 36.05 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Eber. « « a. s 2% » & 4 g 0.00 0.00 0.00 0.00 AH v3 wom x a mak 4 g 1.81 0.034 13 1.28 2.57 8.20 MINERALS: Calcium. . . . . . . . . . mg. 14 1.612 11 10 20 65 Iron . . . . . ...... mg. 1.58 0.116 11 1+12 2.25 1.18 Magnesium . . . . . . . mg. 12 1 9 17 56 Phosphorus . . . . . . . . mg. Lim —— Se EE Potassium . . . . . . . . . mg. 138 13.793 12 98 196 626 Sodium . ow + 5 5 © 5 5 mg. 503 46.664 4 357 714 2,279 Zine © x sess ow Eos ow mg. -— Ca rg iii Copper . «. = + = w + 5 = = mg. -—— == == hl Manganese . . . . . . . . . mg. -—— oie = TT VITAMINS: Ascorbicacid . . . . . . . . mg. 2.0 0.000 6 1.4 2.8 9.1 Thiamin. . . . . . . ... mg. 0.015 0.003 12 0.011 0.021 0.068 Riboflavin . . . . . . . . . mg. 0.129 0.008 15 0.092 0.183 0.585 Niacin. . . . . . .... mg. 6.329 0.257 14 4.494 8.987 28.708 Pantothenic acid. . . . . . . mg. 0.850 1 0.604 1.207 3.856 VitaminBg . . . . . . .. mg. 0.35 0.070 2 0.25 9:50 1.59 Folin « co « 5 wr v « ww mcg -—— i mom a VitaminByg . . . . . . . mcg 0.29 0.088 7 0.21 0.42 1.33 VHEINA « « « « = « a ws RE. me ct TT oC 1U. a —— i to LIPIDS: Fatty acids: Saturated, total. . . . . . g 2.20 1.56 3.12 9.96 40. . . . . .... £ 60. .... 2 5 » 1 mw £ 30. : : 25 + 5 @ + g V0:05 + + 5s ws = = + g V0. ov vow soso os g 0.01 0.01 0.02 0.05 MB. « «soon o5ow os g 0.06 0.04 0.09 0.28 160. . ....... 8 1.62 1.15 2.30 7.34 180. . . . . . . .. g 0.44 0.31 0.62 2.00 Monounsaturated, total. . . g 3.15 2.23 4.47 14.27 161. ........ 8 0.44 0.31 0.62 1.98 Ble smi ms g 2.59 1.84 3.68 11.75 200 « 2 wow snow g 0.08 0.06 0.11 0.36 22 is we sos owe g Polyunsaturated, total . . . g 1.75 1.24 2.48 1.92 18:2... LLL. g 1.51 1.07 2.14 6.84 183. 0... g 0.07 0.05 0.10 0,30 188: : 2 5: 1 5 @ ¢ g 204 = 5 ws ss ©» g 0.07 0.05 0.10 0.33 2005... LL... g 0.01 0.00 0.01 0.03 225... £ 0.01 0.01 0.02 0.05 2:6... g . 0.02 0.02 0.03 0.11 Cholesterol. . . . . . . . mg. ee _—— _—— -— Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . £ 0.243 0.173 0.345 1.102 Threonine .. . . + + + 5» w » £ 0.895 0.635 1.271 4.060 Isoleucine . . . . . . . . . £ 1.085 0.770 1.541 4.922 Leucine . . . . . . . . .. 2 1.578 1.120 2.241 1.158 Lysine .. - + vom 2 x on ow £ 1.764 1.252 2.505 8.002 Methionine . . . . . . . . £ 0.574 0.408 0.815 2.604 Cystine . . . . +5 +s +» » g 0.297 0.211 0.422 1.347 Phenylalanine . . . . . . . z 0.842 0.598 1.196 3.819 TYE 5 «wow vw £ 0.699 0.496 0.993 2171 Valine '. . + wv « 5 w « =» £ 1.052 0.747 1.494 4.772 Arginine... LLL 8 1.355 0.962 1.924 6.146 Histidine. . . . . . . . . . £ 0.636 0.452 0.903 2.885 Alanine . . . . . . . . . . g 1.258 0.893 1.786 5.706 Asparticacid . . . . . . . . 8 1.926 1.367 2.735 8.736 Glutamicacid. . . . . . . . g 3.173 2.253 4.506 14.393 Glycine . . . . ...... 8 1.389 0.986 1.972 6.301 Proline: + « ww vu woes 8 1.040 0.738 1.477 4.7117 Serine. . Loss somos a g 0.762 0.541 1.082 3.456 ! Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05277 POULTRY FOOD PRODUCTS, CHICKEN FRANKFURTER Page 304 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Noihoerot Approximate measure and weight Refuse: 0 Mean error samples 1 oz 1 frankfurter ' =23.34 = 45 g A B c D E F G PROXIMATE: Water « « « wow 2 5 0 5 ou ow g 57.53 3.425 4 16.31 25.89 260.93 keal 257 73 116 1,167 Foodenergy - - - - - - - - x). 1,076 305 484 4,881 Protein (NX 6.25) . . . . . g 12.93 0.250 12 3.67 5.82 58.66 Total lipid (fat) . . . . . . . g 19.48 0.960 12 5.52 8.76 88.34 Carbohydrate, total . . . . . g 6.79 1.93 3.06 30.81 Blber. .. « « wav a wv» g = Al » ox mew some wow £ 3.28 0.359 4 0.93 1.47 14.86 MINERALS: Calcium. . . . LL LL. mg. 95 6.290 9 27 43 433 fron... . ....... mg. 2.00 0.033 9 0.57 0.90 9.06 Magnesium |... mg. J it So SS Phosphorus . . . . . . . . mg. -—— i ere ai Potassium . . . . . . . . . mg. -—- -—— —-—— -— Sodium « + now 5s wow ow mg. 1,370 1 388 617 6,214 Zinc . o.oo... LLL. mg. -——- -— -— -_—— Copper . . . . . . . . .. mg. -——- -—— — ——— Manganese . . . . . . . . . mg. -—- wi me m= VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . .. mg. 0.066 0.009 9 0.019 0.030 0.299 Riboflavin . . . . . . . . . mg. 0.115 0.012 9 0.033 0.052 0.522 Niagin . . . . ...... mg. 3.089 0.141 9 0.876 1.390 14.012 Pantothenic acid. . . . . . . mg. -—— -— ~~ ——e VitaminBg . . . . . . .. Tomg. -—— --- --- —— Folacin . . . . . . . . .. meg -—— i a on VitaminByp . . . . . . mcg --- -—— ws edi VIGIINA + « oo « + + « + oC oo oo LIPIDS: Fatty acids: Saturated, total . . . . . . 8 5.54 1.57 2.49 25.13 0: 2 5.0 2 4 5 «= g 6:0. : ww 23% 5» £ BO. x v2 nw ka & WO. . « «so wows 5 » £ 120. ........ 8 0.05 0.055 3 0.02 0.02 0.24 40. ........ g 0.18 0.025 3 0.05 0.08 0.82 16:0... . & 4.12 0.408 3 1.17 1.85 18.67 18:0. 0... g 1.10 0.109 3 0,31 0.49 4.97 Monounsaturated, total £ 8.48 2.40 3.81 38.44 el. g 1.20 0.125 3 0.34 0.54 5.43 181. & 7.14 0.725 3 2.02 3.21 32.37 200. 2 ww wn ow £ 2:1. 0... LLL. g Polyunsaturated, total g 4.04 1.15 1.82 18.34 2... 8 3.74 0.460 3 1.06 1.68 16.95 183... & 0.15 0.086 3 0.04 0.07 0.68 1B. 2 av v5 3 + 3 204. : os 55 5 5 4 g 0:8. 2 ww cz om ea £ 225. « wm ov 5m on 8 28. . wo «0 none g Cholesterol. . . . . . . . mg. 101 7.135 4 28 45 456 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . £ — _——— rim -——— Threonine . . . = . . «=. . g lon a a -— Isoleucine . . . . . . . .. 2 _ Si po -——- Leucine . . . . . . . . .. £ —_ lo -——— -——— Lysine © » ww es mons g —— a RE -— Methionine . . . . . . . . £ —— oo —~—— -—— Cystine . : 5 v.00 vs 3 & » & 2 _—— sari i -— Phenylalanine . . . . . . . £ ——_— oie _——— -—- Tyrosine . . . . . . . .. £ _ _—— _—— -—— Valing: “s+ + wmv «mov = £ ——_ ~— -——— -—- Argining.. . + » = « = = «= » £ oo _—— _-—— -—- Histidine. . . » « + « wv » « & pp P— -——— Alanine . . . . . LL LL, £ ee SE = -— Asparticacid . . . . . . . . £ a i: an cc Glutamic acid. . . . . . . . £ oo —— —— a Glycine = +. : 5 w + 5s » «3» 2 eo oc ron -— Proline +: « + ow = « + = 5 + g I —— —— -— Serine... :ox eso wow ow £ mn _—— -—— ! Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05278 POULTRY FOOD PRODUCTS, CHICKEN LIVER PATE, canned Page 305 3 i 7 Amount in edible portion of Amount in edible portion of i z ARIout in 100 grams, adible Forisn common measures of food 1 pound of food as purchased Nutrients and units 4 Standard Number of Approximate measure and weight Refuse: 0 Mean error samples 1 tbsp 1 oz =13g =28.35¢ A B Cc D E F G PROXIMATE: Water. . . . . . . .. .. g£ Bim Sika -=- -=- kcal . . 201 26 57 912 Pood energy = = + + x « 2 Rsv 841 109 238 3,814 Protein (NX 6.25). . . . . ge 13.45 0.093 5 1.75 3.81 61.00 Total lipid (fat) . . . . . . . gow 13.10 0.154 5 1.70 3.71 59.44 Carbohydrate, total . . . . . g - 5.55 0.200 5 0.85 1.86 29.72 Fiber . . . . . . . .... g£ . . . Ash = «33m 88 Bd § 4 gs.» -— -—— m— a MINERALS: Calelum . . ; w+; 5% 5 5 mg. . 10 0.462 5 1 3 47 Wom vis aa me sy mg. 5 9.19 0.158 5 1.19 2.60 41.67 Magnesium |. mg. . . -—— -—-- w= i Phosphorus. . . . . . . . mg. . -—— -—— w—— --- Potassium . . . . . . . . . mg. . . -—— -——— aie ea Sodium . . . . . . . mg. . -—- - ms mom UE 5 cv 30 5820 bs mg. . -—— —— —— me Copper « + : ww t 5 & + & mg. . . -——— — i w= Manganese . . . . . . . . . mg. . . -—— Sm wh Lees VITAMINS: Ascorbicacid. . . . . . . . mg. . Sed 0.481 5 1.3 2.8 44.1 Thiamin. . . . . . .. .. mg. . . 0.052 0.003 5 0.007 0.015 0.236 Riboflavin... . . . . .. mg. . . 1.401 0.032 5 0.182 0.397 6.355 Niacin. . . . . ..... mg... 7.517 0.065 5 0.977 2.131 34.097 Pantothenic acid. . . . . . . mg. . . -—— -—— pe —— VitaminBg . . . . . . .. mg. . . -—— mm —— -— Folacin ~ + z ow «5 = = 3 meg . . -—— — SEE en VitaminByp . . . . . . .. mcg -— -— Sit mm Vitamin A . . . . . . . . . RE. . . == -— a SR w. .. 724 34.698 5 94 205 3,285 LIPIDS: Fatty acids: Saturated, total. . . . . . £ i -—— -—- —-—— 40: 2: «wv 5 ow xv g 6:0: . « = 2: wos £ 80. . ....... g 10:0. . . ...... g 120. . . . . . . .. g Wl: 2:5. :5 6 5 » £ 16:0: : 2:6 + 4 = # 3 £ _ Forme re ——— 180. : vot 3 3 23 £ ——_ —- i -— Monounsaturated, total. . . g ee — a“ _-—— 18:1. « «nv 5 = 5 g pe —— r- _—— Bh. ionvsomonow g — wr a: -——— 2:0... LL LLL. g 200. morrow ron £ Polyunsaturated, total . . . g a. —— oe -—— 182. . vo v3 5 5 » g Sr p— i co 183. © ow 5 5 wow 8 £ 184. ; wv wv vw vs g 2004. 0... LLL. g = oo TC TC LIPIDS: Fatty acids: Saturated, total. . . . . . 8 . 2.02 1.15 3.44 9.18 40. . . . . .... g . 6:0: : 55 55 5 3 3 g 80: : vw rs 5 7 8 g 10:0. « ws 2 2» + 5 £ 120... . . . . .. g 0.01 0.00 0.01 0.03 HO. «o's vm ss g 0.06 0.03 0.10 0.26 16:0... . LL. g 1.51 0.86 2.57 6.85 180. . . . . . . .. g 0.39 0.22 0.67 1.79 Monounsaturated, total £ 2.96 1.68 5.03 13.42 WY: 2 25 ¢ 5 5.9 3 £ 0.41 0.23 0.69 1.85 18Vs s sw 23 3 & g 2.43 1.38 4.13 11.02 2000. : «55 vows 2 0.08 0.05 0.14 0.36 Wl. ai vow we w g Polyunsaturated, total . . . g 1.60 0.91 2.72 7.26 18:2... LLL g 1.36 0.77 2.31 6.16 183... 0... 8 0.06 0.03 0.10 0.28 184. . viv osomw 8 04, ........ £ 0.08 0.05 0.14 0.37 20:05. LL £ 0.00 0.00 0.00 0.01 25... 8 0.01 0.01 0.02 0.04 26... g 0.02 0.01 0.04 0.10 Cholesterol . . . . . . . . mg. 50 1 28 85 227 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . 8 ee —— i Threonine . . . . . . . . . 2 oT J “i “mi Isoleucine . . . . . . . . . 8g TT Sem: — a Leucine, « . . +s «5» g oC —— ns rp Lysine .. . . 4 vv ows £g oo —— Fa a Methionine . . . . . . . . g oo rt i Cystine . . . . . . . ... £ oC I — _—— Phenylalanine . . . . . . . g ee _—— rs Tyrosine & « = = + so @ & £ oT EE —— _— Valine “vs #5 w # 2 wm = £ Tr i SER -——— Arginine. .. ; . 54 5 5 = + & oT I 0.024 0.000 2 0.003 0.007 0.109 Riboflavin . . . . . . . .. mg. . . 0.071 0.000 2 0.009 0.020 0.322 Niacin. . . . . . . ... mg... 1.669 0.165 2 0.217 0.473 J+871 Pantothenic acid. . . . . . . mg. . 0.270 0.011 2 0.035 0.077 1.225 VitaminBg . . . . . . . . mg... 0.11 0.012 2 0.01 0.03 0.48 Folagin + . . «55 55 3 meg . 5 0.000 2 1 1 21 VitaminBqyp . . . . . . .. mcg 0.38 0.094 2 0.05 0.11 1.71 Vitamin A « . - «oo... {> --= -C -C oT 1U. 139 33.000 2 18 39 631 LIPIDS: Fatty acids: Saturated, total . . . . . . g 3.45 2 0.45 0.98 15.64 40, . ow fon ows £ 60. . i 5 «52 ows g 80... .. .... 8g 10:0... . . .... g 120... . . g TO. ; 2 5, 4 5 5.4 & £ _—— SE wT Se MW 0e 5 s v5 32 vo @ g _—— ag — wr 18:0: + ov 2 » = 2 £ i —_— wr a Monounsaturated, total. . . g 3.25 2 0.42 0.92 14.72 16:1... . . .... 8g _——_ _—— _——— _—— 181. 0... g _——_ —— _—— I 20. LL LLL LL £ 220. ys EE EET g Polyunsaturated, total . . . g 6.22 2 0.81 1.76 28.21 182, uw 5 at 2 5 w + 3 g ——— a a ian: IB:3. «4 vv 4 ww £ _ “i a ——— 18h. + 5 ov 5 mi =» g 204. 0... LLL. g 2005. 0. LLL... g 228. freon os g 26. ; v.85 m5 g =a Cholesterol. . . . . . . . mg. . . 30 1.000 2 4 9 136 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Tryptophan . . . . . . . . g . . —— ——— ——_ _—— Threonine . . . . . . . . . EEE _. — _——_ ——— Isoleucine . . . . . . . . . £ oo ee ——_ — Leucine . . . . . . . . .. z ee ——_ _—— _—— Lysine . . 5.6 25 9 8 4 » g _— _—— _—— —— Methionine . . . . . . . . & I _ —— —_ Cystine . . wo ov wv « w gz oe ——_ le a Phenylalanine . . . . . . . g i mm a Tyrosine . . . . . . . . . 8 ——_—- — — Valine =. » .» « 2 5% % 3 g -TT ee em I Arginine. . . . . . . . . . £ TT ee —_ _—— Histiig: - ow #5 2 5 + = g TT - pi oo Alanine . . ov vv vu a & py — ——_ _—— Asparticacid . . . . . . . . 8 il —_ _ _ Glutamicacid. . . . . . . . g TT —— ee hE GlyeIng . « wv» 2 wv » = g oC I a I Proline . . . . . . . . .. g TT eo _ ——_— Serine . Lv. skew aE & TT ! Values were obtained by combining data for chicken and turkey salad sandwich spreads. 2 Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05283 POULTRY FOOD PRODUCTS, TURKEY, CANNED, boned, with broth Page 310 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mean Bi3ndarg Number of 1/2 can, net wt, 1 can, net wt, 2.50z=71g 50z=142g A B C D E F G PROXIMATE: Water. . . ........ 7 66.07 0.912 9 46.91 93.82 299.68 kcal 163 116 231 739 Boodenegy = = «w= = = kJ. 682 484 968 3,092 Protein (NX 6.25) . . . . . g . 23.68 0.570 9 16.81 33.62 107.40 Total lipid (fat) . . . . . . . 2 6.86 0.242 9 4.87 9.74 31.10 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber... .... g 0.00 0.00 0.00 0.00 Ash oo g 1.92 0.032 9 1.36 2.73 8.72 MINERALS: Calcium. . . . LLL. mg. 12 0.572 9 9 17 55 WOR 4 vs onan ome mg. 1.86 0.247 9 1.32 2.64 8.42 Magnesium |. mg. Last -—— -—— -—— Phosphorus. . . . . . . . mg. -—— -—— -——- -——— Potassium . . . . . . « . mg. -—— -—— -—— -— Sodium . «ons uae mg. 467 45.619 5 332 663 2,119 Zinc... mg. -—— -——- -—— -—— COPPEr: « « + wie & & = » « mg. -——— -——— EL ——— Manganese . . . . . . . . . mg. -—— -—- TE — VITAMINS: Ascorbicacid. . . . . . . mg. 2.0 0.000 6 1.4 2.8 9.1 Thiamin. . . . . .. . .. mg. 0.014 0.002 9 0.010 0.020 0.064 Riboflavin . . . . . . . .. mg. 0.171 0.006 9 0,121 0.243 0.776 Nighi + «wows vena s mg. 6.622 0.326 9 4.702 9.403 30.037 Pantothenic acid. . . . . . . mg. i Sm, S— — VitaminBg . . . . . . . . mg. i a _—— —— Folacin . . . . . . . . .. mcg — “wi ——— _—— VitaminByp . . . . . . . . mcg re ——— a _—— pea RE. 0 0 0 0 Vitamin A . . . . . . . LL wv. 0 0 0 0 LIPIDS: Fatty acids: Saturated, total. . . . . . g 2.00 1.42 2.84 9.06 4:0. . . . ..... g 6:0. i vv roe oo on g 80: » wow 2 vm ox s g 100; ; 54 + 2 5 & £ 120.0... LLL g 0.01 0.01 0.01 0.04 HO, vvsnw es £ 0.05 0.03 0.07 0.22 180, ....5.. £ 1.22 0.87 1.74 5.54 180... & 0.49 0.35 0.70 2.23 Monounsaturated, total £ 2.26 1.60 3.21 10.25 Blin ss mvs 8 0.37 0.26 0.53 1.68 Blown wy 8 1.83 1.30 2.60 8.31 01... 0... & 0.01 0.01 0.02 0.05 Whe 2 0s wi £ 0.01 0.01 0.01 0.04 Polyunsaturated, total g 1.75 1.24 2.49 7.94 Be vewen wns & 1.46 1.03 2.07 6.60 BB rnin nmin & 0.08 0.06 0.12 0.37 8:4: i 5 von some 4 Wlsiamonnms £ 0.14 0.10 0.19 0.62 25: 55 w 5 5 8 ® # £ Mh vmnnm yg 2 0.02 0.01 0.03 0.09 Ee 2 - 0.03 0.02 0.04 0.12 Cholesterol. . . . . . . . mg. ee SE aa ar Phytosterols . . . . . . . . mg. AMINO ACIDS: Tyaaphas fryer Ee & 0.261 0.185 0.371 1.184 fe x + (es 7 os £ 1.029 0.731 1.461 4.668 PINE ee a £ 1.183 0.840 1.680 5.366 Leucig oo 2 «ov vv vs 2 1.833 1.301 2.603 8.314 LYSRE wo uv oe vs £ 2.143 1.522 3.043 9.721 Mthlohin + «win ov 8 0.661 0.469 0.939 2.998 UD n sels dere = 0.266 0.189 0.378 1.207 PRenyilgpie «nie 5 bm 8 £ 0.922 0.655 1.309 4.182 Drasine EE EFBL LH : 0.895 0.635 1.271 4.060 boil . 1.228 0.872 1.744 5.570 i. Cs : 1.663 1.181 2.361 7.543 MP mm ee wy vm z 0.708 0.503 1.005 3.211 er LT : 1.503 1.067 2.134 6.818 nnn : 2.270 1.612 3.223 10.297 Giyene + oT ‘ 3.765 2.673 5.346 17.078 rl 3 1.422 1.010 2.019 6.450 Some frre < 1.096 0.778 1.556 4.971 Frmeammena 1.040 0.738 1.477 4.717 ! Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05284 POULTRY FOOD PRODUCTS, TURKEY, DICED, light and dark, seasoned Page 311 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Stondard Number of Approximate measure and weight Refuse:0 Mean error samples 1 oz 1/2 1b =28.35¢ =227 g A B C D E F G PRI M. 2 AM pe ee ee a A g 71.70 0.080 6 20.33 162.62 325.23 kcal 138 39 313 625 Food energy - = + = = + + - & 577 163 1,308 2,616 Protein (NX 6.25). . . . . g . 18.70 0.209 6 5.30 42.41 84.82 Total lipid (fat) . . . . . . . g 6.00 0.193 6 1.70 13.61 27.22 Carbohydrate, total. . . . . g 1.00 0.28 2.27 4.54 FIbor « woe oo 2 5 sa » 5 ww g = Ash... LoL. 8 2.60 0.209 6 0.74 5.90 11.79 MINERALS: Calcium. . . . . . . . .. mg. 1 0.000 6 0 2 5 WOR wos: 59 58% + » mg. 1.80 0.177 6 0.81 4.08 8.16 Magnesium | |. mg. -——— - —— = Phosphorus. . . . . . . . mg. 240 16.109 6 68 544 1,089 Potassium . . . . . . . . . mg. 310 9.665 6 88 703 1,406 Sodium . . . . . . . ... mg. 850 61.237 6 241 1,928 3,856 Zinc... . ....... mg. -——— ras cher === Copper . . . . . . . . . . mg. -—— a === ee Manganese . . . . . . . . . mg. -—— Ss oer == VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . ws 3 = 2 3 mg. 0.040 0.005 6 0.011 0.091 0,181 Riboflavin . . . . . . . .. mg. 0.110 0.010 6 0.031 0.249 0.499 Niacin. . . . . . . . .. mg. 4.800 0.161 6 1.361 10.886 21.773 Pantothenic acid. . . . . . . mg. -——— ft === == VitaminBg . . . . . . . . mg. -—- -—— === === Folacin . . . . . . . . . . mcg -——— -——— = === VitaminByp . . . . . LL. meg -—— === === c= Vitamin A... . . . . .. ke. LIPIDS: Fatty acids: Saturated, total . . . . . . g 1.75 0.50 3.97 7.93 4:0. : 5 53 va xu 8 6:0: 5 wv + i vw ws g 80: +o 2 «om ow os ow g 100. « «w 2 «= v5 g 120... . LL. g 0.01 0.00 0.02 0.04 14:0... . LL... g 0.04 0.01 0.10 0.19 160. . . . ..... g 1.07 0.30 2.42 4.85 BW: sw sem 338 8 g 0.43 0.12 0.98 1.95 Monounsaturated, total g 1.98 0.56 4.48 8.97 WT. cowosoa wos os ow g 0.32 0.09 0.73 1.47 BY. won wr g 1.60 0.45 3.64 7.2 20:0... g 0.01 0.00 0.02 0,05 21... g 0.01 0.00 0.02 0.04 Polyunsaturated, total . . . g 1.53 0.43 3.47 6.94 1852: ov v5» s & 7 3 g 1.27 0.36 2.89 5.78 183. 2 5-5 5 5 5 = g 0.07 0.02 0.16 0.32 184. « « «vv 4 £ 5.54 204. . «sow ows g 0.12 0.03 0.27 . 20:5... LLL. £ 225. vo enon g 0.02 0.00 0.04 0.08 2:6... g 0.02 0.01 0.05 0.10 Cholesterol . . . . . . . . mg. _—— _—— -—— a Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan Ce g 0.206 0.058 0.467 0.934 Threonine Cee g 0.813 0.230 1.844 3.688 Isoleucine . . . . . . . . . g 0.934 0.265 2.118 4.237 Leucine ae ws wr nx wae g 1.447 0.410 3.282 6.564 weenie | 10 : 3.02 0-148 1184 2.368 ethionine . . . . . . . . . : . CYpioe » 5 + v0 45 = + ¢ 0.2% 0.060 0.476 0.953 i sew wa 2 0.729 8.29 1.6% S20 WIOSINE wv + wow a wm : , : EERIE 01510 of ie a rginine. . . LL... .. . . ; Histidine. . . . . . . . .. g 1.313 0.158 1.268 2.536 Alanine : Z Pia ow dE wa g 1.187 0.337 2.692 5.584 Pemarigse) EEA® EER 3 : 1.793 0.508 4.067 32 py amic aci vv ww wow ww 2.974 0.843 6.745 gi YER 5 ww = wi 3 no & 1.123 0.318 2.547 . Proline . . . . . . . . .. g 0.866 0.246 1.964 3.928 Serine . . . . . . .. .. g 0.821 0.233 1.862 3.724 ! Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05285 POULTRY FOOD PRODUCTS, GRAVY AND TURKEY, frozen Page 312 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Standard Number of Mean error samples 1 pkg, net wt, 50z=142 g lc=240g A B C D E F G PROXIMATE: Water. . . . . g 85.07 0.217 4 120.80 204.17 385.89 kcal 67 95 160 302 Bopdemrgy «+ vu» kJ. 279 396 669 1,265 Protein (NX 6.25). . . . . g . 5.88 0.188 4 8.35 14.11 26.67 Total lipid (fat) . . . . . . . 8 2.63 0.682 4 3.73 6.30 11.91 Carbohydrate, total . . . . . g 4.61 6.55 11.07 20.92 Fiber. . . . . ...... Z 0.30 0.096 4 0.42 0.71 1.34 Ash... LLL g 1.81 0.125 4 2.57 4.34 8.21 MINERALS: Calcium. . . . . . mg. 14 2.465 4 20 33 63 Ion «i: shies a mo. ea mg. 0.93 0.097 4 1.31 2.22 4.20 Magnesium | mg. 8 0.614 4 12 20 38 Phosphorus. . . . . . | mg. 81 7.503 4 114 194 366 Potassium . . . . . . . | mg. lees -—— -— -—- Sodium . . . . LL... mg. 554 54.648 4 786 1,328 2,511 Zinc . .......... mg. 0.70 0.054 4 0.99 1.68 3.18 Copper . . . . . . . ... mg. -—— a ww ——— Manganese . . . . . . . . . mg. -—— —— -——— = VITAMINS: Ascorbicacid. . . . . . . . mg. THEM. « « + 5 «sv mg. 0.024 0.003 4 0.034 0.058 0.109 Riboflavin... . . . . . . mg. 0.127 0.012 4 0.180 0.305 0.576 Niggin . ......... mg. 1.799 0.122 4 2.558 4.318 8.160 Pantothenic acid. . . . . . . mg. -— -—— SR -——- VitaminBg . . . . . . | mg. 0.10 0.002 4 0.14 0.23 0.44 Folacin . . . . . . . . .. mcg wr si a - Vitamin Bq WEEE a wm mcg i -——— -——— -——— Vitamin A . . . . LL... RE, --- Ra -c" TT 1. 42 12.846 4 59 100 189 LIPIDS: Fatty acids: Saturated, total. . . . . . g 0.85 1.21 2.04 3.85 40. 3 = 55 uw 23 g . 6:0. « ov vv owow oko g . 80... ...... g 10:0. . . . ..... £ Li AE 8 0.00 0.000 4 0.00 0.00 0.00 Muismeewm. & 0.03 0.009 4 0.05 0.08 0.15 100; sme remy & 0.54 0.143 4 0.77 1.29 2.44 180... Lo... 8 0.27 0.080 4 0.39 0.66 1.24 Monounsaturated, total. . . g 0.97 1.38 2.33 4.40 Wl vw os way 8 0.11 0.030 4 0.16 0.27 0.50 Bile vas ves £ 0.86 0.229 4 1.22 2.06 3.89 20:0... LLL LL g 220 hoe ens £ Polyunsaturated, total Lo. 0.47 0.67 1.13 2.13 B2: 5remc1m. & 0.44 0.121 4 0.62 1.05 1.99 Ble vsnmrnina & 0.03 0.012 4 0.04 0.07 0.14 134... « v wo «wm; g 204. 0... LL. g 205... LLL. £ 25. swe £ 228s 5: bh omom n ow g . Cholesterol. . . . . . . . mg. — rll — _—— Phytosterols. ... » . , w 3 5 mg. AMINO ACIDS: Tryptophan . . . . . . . . £ _ Ted ——_ RE Threonine . . . . . . . . . g -C —_ ——_ ——_ Isoleucine . . . . . . . . . g oC ——_ ~—— ——_ Leucine . , . . . . . . . . £ iy —— Sm ana Lysine . . . . . . . ... £ oe ——_ ea Rr Methionine . . . . . . . . £ oor ——_ i re Cystine . . . cc: . «3 £ _ —_ Sm Phenylalanine . . . . . | g oe ——_ ——_ ——— Tyrosine . . . . . . . .. g oC _ —_ Eo Valine .......... g TT mm —_— — Arginine... . . £ TT _ ——_ ——— Histidine. . . . . . . . .. zg TT - - oo Alanine .. « « + »ow 3 5 3 g TC TT ——_ _—— Asparticacid . . . . . . . | g oT TT - ——_ Glutamicacid. . . . . . . g oT ooo oC _—— Glycine . . . . . . . . & TT TT oC —— Proline . . . . . .. ... 8 tT oT ag - Serine . . . . . . .. .. 8 TT TC - ! Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05286 POULTRY FOOD PRODUCTS, TURKEY HAM, cured turkey thigh meat Page 313 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Méon Standard Nutiber of 2 slices, net wt, 1 pkg, net wt, 2 0z=056.7¢ 8o0z=227¢g A B C D E P G PROXIMATE: Water . . . . . . . . . .. 2... 71.38 0.396 6 40.47 162.04 323.79 kcal 128 73 291 581 Fosdensigy * * * = 8 3 we ri 536 304 1,217 2,431 Protein (NX 6.25). . . . . gow 18.93 0.376 9 10.74 42.98 85.88 Total lipid (fat) . . . . . . . g -.. 5.08 0.164 9 2.88 11.53 23.03 Carbohydrate, total . . . . . g£ . . 0.37 0.21 0.85 1.69 Fiber . . . . . . . . . .. £ . .. A sow sus mE Wm 3 g 4.23 0.32] 6 2.40 9.61 19.20 MINERALS: Calcio wi « 5 5 woe & ow mg. . . 10 2.630 4 5 22 43 Iron... ........ mg. . . 2.76 0.945 5 1.57 6.27 12.54 Magnesium mg. lean mm oT °c" Phosphorus . . . . . . . . mg. . 191 1 108 434 866 Potassium . . . . . . . . . mg. 325 1 184 738 1,474 Sodium . . . . . . . . .. mg 996 209.463 5 565 2,260 4,517 Zing : viv x 3 nw 88 ow i mg. me —_— = T= Copper « .. + « + w 5 4 = » mg. . . = m—— == -=- Manganese . . . . . . . . . mg. . . ~~ == mm == VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . .. mg... 0.052 0.005 4 0.029 0.118 0.236 Riboflavin . . . . . . . . . mg. . . 0.247 0.013 3 0.140 0.561 1:120 Niacin. . . . . . . . .. mg. . . 3.527 2.000 8.006 15.998 Pantothenic acid. . . . . . . mg. . -—— -=- === === VitaminBg . . . . . . . . mg. --— ——— === === Folacini « » + 3 % 2 8 & = meg . . -——— -— -— -— VitaminByp . . . . . LL. mcg -—— ie — i an RE. Vitamin A . . . . o.oo. vw. LIPIDS: Fatty acids: Saturated, total. . . . . . g 1.70 0.97 3.87 7:13 40. . +» 5 ow £ 6:0. . . . . . . .. g 80. . . . . . ... £ 10:0: + = 2 2 5 5 + & £ 120: v2 2 63 3 & 4 g 0.01 0.01 0.02 0.05 140. ........ g 0.03 0.02 0.07 0.15 160. . . . . . ... g 0.90 0.51 2.04 4.07 180... ...... g 0.51 0.29 1.16 2.31 Monounsaturated, total . . . g 1.15 0.65 2.62 5.23 161... .... g 0.17 0.10 0.38 0.77 18:1... 8 0.95 0.54 2.16 4.32 01: sams E58 ¥ £ 0.02 0.01 0.04 0.09 RV. mr am 2a g 0.01 0.01 0.03 0.05 Polyunsaturated, total . . . g 1.52 0.86 3.45 6.90 122 lai i 8 1.23 0.70 2.79 5.58 3... 8 0.05 0.03 0.10 0.21 184... LL. g 204. 0... LLL. g 0.18 0.10 0.41 0.82 2005... LL. LL. £ AEE ERE EE & 0.03 0.01 0.06 0.12 Rbrsnervmss Lane 0.04 0.02 0.09 0.18 Cholesterol. . . . . . . . mg. . . ee _—— _—— -—— Phytosterols . . . . . . . . mg... AMINO ACIDS: Tryptophan Ce & =». 0.215 0.122 0.488 0.975 Threonine I 3W EE NEE RE g 0.842 0.477 1.911 3.819 bideudgis vue mass 4 0.984 0.558 2.234 4.463 Levine , , ... . 5% 4% £ 1.508 0.855 3.423 6.840 Lying swine mess £ 1.784 1.012 4.050 8.092 Methionine EERE ELE 8 0.548 0.311 1.244 2.486 DYstil « o mon evn 2 ou 8 0.197 0.112 0.447 0.894 Phenylalanine “emo om on wm 8 0.751 0.426 1.705 3.407 Tyrosine emo & 0.748 0.424 1.698 3.393 Vilire :unieeewdn $ 1.006 0.570 2.284 4.563 AGT, ; 5% 2 8 HERB : 1.321 0.749 2.999 5.992 Histidine i x B® E % wm Eww & 0.591 0.335 1.342 2.681 AIR: = ww x ww ou 2 1.172 0.665 2.660 5.316 Aspartic acid Mm wR WE ww g 1.839 1.043 4.175 8.342 gamicscd- : 3.090 1.752 7.014 14.016 ONES: 2 «ww nwt : 0.939 0.532 2.132 4.259 Serine : 0.788 0.447 1.789 3.574 oo 0.842 0.477 1.911 3.819 ! Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05287 POULTRY FOOD PRODUCTS, TURKEY LOAF, breast meat Page 314 Amount in edible portion of common measures of food Amount in edible portion of tin 1 , edible porti Amount in 100 grams, edible portion 1% pound of oud 25 purchased Nutrients and units Approximate measure and weight Refuse:0 Mean Standan Numoer of 2 slices, net wt, 1 pkg, net wt, 1.5 0z =42.5¢g 60z=170g A B Cc D E F G PROXIMATE: Water. . . . . . .. . FEE 71.85 0.674 4 30.54 122.15 325.91 FOOUBREI, « = % ws =» = kcal . . 110 47 187 500 ood energy kJ... 461 196 784 2,093 Protein (NX 6.25) . . . . . g£ . . 22.50 0.589 4 9.56 38.25 102.06 Total lipid (fat) . . . . . . . 2 1.58 0.236 4 0.67 2.68 7.14 Carbohydrate, total . . . . . g 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g von 0.00 0.00 0.00 0.00 Ash... LLL g «x= 4.18 0.179 4 1.77 7.10 18.94 MINERALS: Calcium. ow 2 «5 5 +» « mg. |. 7 1.000 2 3 12 32 On. «2a v5 99 3 3 & mg... 0.40 0.064 4 0.17 0.68 1,81 Magnesium | mg... 20 0.707 4 9 34 91 Phosphorus. . . . . . . . mg. . | 229 11.030 4 97 389 1,039 Potassium . . . . . . . | mg. . . 278 13.571 4 118 473 1,261 Sodium . . . . mg... 1,431 106.478 4 608 2,433 6,491 Zinc o.oo... mg... 1.13 0.085 4 0.48 1.91 5.10 Copper . . . . . . . . .. mg. . . 0.053 0.009 3 0.023 0.090 0.240 Manganese . . . . . . . |. mg. . . a Te — T° VITAMINS: Ascorbicacid? . . . . . . . mg... 0.0 0.0 0.0 0.0 Thiamin. « = « =v 2 = & 4 mg. . . 0.040 0.008 4 0.017 0.068 0.181 Riboflavin . . . . . . . . | mg 0.107 0.011 4 0.045 0.182 0.485 Niacin. . . . . . mg 8.322 0.416 4 3.537 14.147 37.749 Pantothenic acid. . . . . . . mg. 0.590 0.190 2 0.251 1.003 2.676 Vitamin Bg Cee mg 0.36 0.050 4 0.15 0.60 1.61 Folacin . . . . . . . . mcg. --- bei —- rr VitaminByp . . LL. LL mcg 2.02 0.754 4 0.86 3.43 9.14 VitaminA . . . . oo. LL. i 5 2 2 3 LIPIDS: Fatty acids: Saturated, total. . . . . . g 0.48 0.21 0.82 2.20 80. : i vw io ow £ 6:0: 2 3 5 © 2 2 3 £ 80. « « 5 a 5 + w , £ 10:0. . . . . . . .. g 120... LL. g 0.00 0.000 3 0.00 0.00 0.00 40. LLL 2 0.02 0.003 3 0.01 0.03 0.07 i REE & 0.30 0.052 3 0.13 0.50 1.34 180... LL. g 0.15 0.032 3 0.07 0.26 0.70 Monounsaturated, total. . . g 0.45 0.19 0.76 2.02 161. £ 0.07 0.017 3 0.03 0.11 0.30 Bl. & 0.38 0.070 3 0.16 0.65 1.7.2 201... LL LL. 8 7 23 £ Polyunsaturated, total 8 0.28 0.12 0.47 1.25 ARERR £ 0.26 0.046 3 0.11 0.44 1.16 Bl, swv tomas & 0.02 0.006 3 0.01 0.03 0.07 134. . . v2 5 9 35 » £ 2004: 5 ws: 4m oss g 2:5. « «vss woes £ 223. «enon wn £ 2:6... ... g wow Cholesterol. . . . . . . . mg. . 41 4.750 4 17 69 185 Phytosterols . . . . . . . | mg... AMINO ACIDS: Typhophan a 8 » » . 0.256 0.109 0.435 1.161 | eonine vow mown om WN mE g 1.001 0.425 1.702 4.541 SOIBUEINE . » = iv + wiv & 1.170 0.497 1.989 5.307 Leucine. . . . . ..... 2 1.793 0.762 3.048 8.133 Lysine wee ee 8 2.120 0.901 3.604 9.616 Methionine . . . . | 8 0.652 0.271 1.108 2.957 hy tome 2 0.234 0.099 0.398 1.061 enylalanine . . . . . . | g 0.893 0.380 1.518 4.051 we EWN 8 : 0.889 0.378 1.511 4.033 Co . 1.195 0.508 2:032 5.421 Co ¢ 1.570 0.667 2.669 7.122 hn en : 0.702 0.298 11193 3.188 oni 1.393 0.592 2.3 . Jisaiean Ce g 2.185 0.929 3.715 9.911 utamicacid. . . . . . . . £ 3.672 1.561 6.242 16.656 "EEEERE Ase £ 1.116 0.474 1.897 5.062 PAv dex mye £ 0.936 0.398 1.591 4.246 Preece ars & 1.001 0.425 1.702 4.541 ; Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. Product may contain 26.0 mg of ascorbic acid per 100 g, derived from added sodium ascorbate. AH-8-5 (1978) NDB No. 05288 POULTRY FOOD PRODUCTS, TURKEY PASTRAMI Page 315 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mean nd Numer of 2 slices, net wt, 1 pkg, net wt, 2 0z=56.7g 8o0z =227¢g A B Cc D E F G PROXIMATE: WERE: 3 om 25 58 2 § @ & 70.64 1.807 4 40.05 160.36 320.43 kcal 141 80 320 639 Food energy «= + + + - - - * kJ. 589 334 1,338 2,673 Protein (NX 6.25) . . . . . gz . 18.36 0.491 6 10.41 41.68 83.29 Total lipid (fat) . . . . . . . g 6.21 0.608 6 3.52 14.10 28.17 Carbohydrate, total . . . . . g 1.66 0.94 3.77 7.53 Fiber. : : © « « 4 ws an £ A oowopop nw oE EW g 3.13 0.347 4 1:77 7.09 14.18 MINERALS: Cale sc = 5 5 wm + & = mg. 9 1.153 4 5 20 42 a7 Iron . . . ........ mg. 1.66 0.385 4 0.94 3.77 ’ Magnesium . . . . . . . . mg. 14 1 8 32 64 Phosphorus. . . . . . . . mg. 200 1 113 454 907 Potassium . . . . . . . . . mg. 260 60.500 2 147 589 1.177 Sodium . . . . . . . . .. mg. 1,045 296.500 4 593 2,372 4,740 ZINC 4 ws vs mE sw mg. 2.16 1 1.22 4.90 9.80 Copper = vs + 5 ws + 3 ® 3 mg. 0.053 1 0.030 0.120 0.240 Manganese . . . . . . . . . mg. Ieee === mm =" VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . . . mg. 0.055 0.005 2 0.031 0.125 0.249 Riboflavin . . . . . . . . . mg. 0.250 0.020 2 0.142 0.568 1.134 Niacin. . . . . . . . .. mg. 3.527 2.000 8.006 15.998 Pantothenicacid. . . . . . . mg. -—— —— ~- === VitaminBg . . . . . . . . mg. -— sn === === Folacin « . « » & o = » « 3 mcg -—— na -—— === VitaminByg . . . . . +... mcg -——— -—- -—— === Vitamin: v5 5 5 wk a or LIPIDS: Fatty acids: Saturated, total. . . . . . 2 1.81 1.03 4.11 8.21 0. 2 a vs wm ow on J Bi. 5 co vox owns ox w £ 80. .... .... £ 10:0. . . . . .... g 10. 50 555 3 ¢ = g 0.01 0.00 0.02 0.04 140. ........ g 0.04 0.02 0.10 0.20 1605 ws 5 5 % 3 » = g 1.11 0.63 2.51 5.02 130: + + + 5 ws 4 = g 0.45 0.25 1.01 2.02 Monounsaturated, total g 2.05 1:18 4.64 9.28 16:1... 8 0.34 0.19 0.76 1.52 181... g 1.66 0.94 8.77 7.53 - Cee eee & 0.01 0.01 0.02 2.95 HE IEEE 8 . 0.00 0.02 .04 Polina total . . . g 2.9] 0.90 3.60 7.19 ily 4 8 2 BEBE 8 1.32 0.75 2.99 5.98 a Ce g 0.07 0.04 0.17 0.33 7 g os EE g 0.12 0.07 0.28 0.56 =. J g 235. hve g 0.02 0.01 0.04 0.08 WUE, . mis wk gz i 0.11 Cholesterol . . . . . . . . mg. 0.02 8.01 9.0% i Phytosterols . . . . . . . . mg. AMINO ACIDS: Toyptophan: » » uo w+ wr 8 0.203 0.115 0.461 0.921 Piste "eww wen & 0.798 0.452 1.811 3.620 soleuding wd mk REE £ 0.918 0.521 2.084 4.164 Louclig... . « ww oun v » £ 1.421 0.806 3.226 6.446 Lysine... ....... 8 1.662 0.942 3.773 7.539 Gone LL ; 0.206 0.117 0.460 6:33 Phenylalanine ww Eom we £ 0.715 0.405 1.623 3.243 Wrosine Cee : 0.694 0.393 1.575 3.148 ane eee 0.952 0.540 2.161 4.318 Sri. ELE : 1.290 0.731 2.928 5.851 Lo 0.549 0.311 1.246 2.490 ABER. «ow vo dk 2 1.166 0.661 2.647 5.289 Aspartic acid s WER WEE g 1.761 0.998 3.997 7.988 CUBE = = n= 5 2 £ 2.920 1.656 6.628 13.245 BY y = gio 2 2 m0 0m £ 1.103 0.625 2.504 5.003 PUsiie lew sl ei ¢ 0.850 0.482 1.930 3.856 we $ 0.806 0.457 1.830 3.656 ! Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05289 POULTRY FOOD PRODUCTS, TURKEY ROLL, light Page 316 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standerd Number of Approximate measure and weight Refuse: 0 Mean error samples 1 oz 2 slices, net wt, = 28.35 ¢g 2 0z = 56.7 g A B c E F G PROXIMATE: Water . . . . . . .. ... g 71.55 0.950 2 20.28 40.57 324,55 kcal 147 42 83 667 Food energy = « « + + - . - i. 615 174 349 2,791 Protein (NX 6.25). . . . . gz. 18.70 0.823 9 5.30 10.60 84.82 Total lipid (fat) . . . . . . . g 1.22 0.873 9 2.05 4.09 32.76 Carbohydrate, total . . . . . g 0.53 0.15 0.30 2.40 Fiber . . . . . . . . . .. g . Ash... LLL. g 2.00 0.100 2 0.57 1.13 9.07 MINERALS: Calcium. . . . . , . . mg. 40 7.383 8 11 23 180 WOW ow 2 8 5% 2 2 mo a mg. 1.28 0.372 8 0.36 0.72 5.79 Magnesium | mg. 16 1 5 9 74 Phosphorus. . . . . . . . mg. 183 1 52 104 830 Potassium . . . . . . . . . mg. 251 21.944 8 71 142 1,138 Sodium... « + wow os x wong mg. 489 40.345 9 139 277 2,218 Zinc . Lo... LL. mg. 1.56 1 0.44 0.88 7.08 Copper . . . . . . . ... mg. 0.044 1 0.012 0.025 0.200 Manganese . . . . . . . . . mg. dim Ls === === VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . .. .. mg. 0.089 0.018 7 0.025 0.050 0.404 Riboflavin . . . . . . . . . mg. 0.226 0.038 7 0.064 0.128 1.025 Niggin wv 5 5 wos 3 wo 4 mg. 7.000 1.985 3.969 31.752 Pantothenic acid. . . . . . . mg. -——- — aia mm VitaminBg . . . . . . . . mg. -——— —— Reig Sea Folacin . . . . . . . . .. mcg -—— -in mw: Ez VitaminByp . . . . . . mcg -——— -— -—— rg" 7 3 RE. Vitamin A . . . . . . LL. w. LIPIDS: Fatty acids: Saturated, total. . . . . . g 2.02 0.57 1.14 9.16 40. ........ g 6:0: . ow vv BoE oa a g BO. wv wy uw 23 5 £ 1000... ...... g 130. vow vow ss g 0.01 0.00 0.01 0.05 14:0... ...... g 0.05 0.01 0.03 0.23 160... . ..... g 1.26 0.36 0.71 5.72 180. . . . ..... g 0.47 0.13 0.27 2.13 Monounsaturated, total g 2.50 0.71 1.42 11.32 161: 2050 a 23 g 0.41 0.12 0.23 1.88 Biles wvn mown g 2.02 0.57 1.14 9.15 200. «www sw g 0.01 0.00 0.01 0.05 MU. ecm g 0.01 0.00 0.01 0.05 Polyunsaturated, total . . . g 1.74 0.49 0.99 7.90 182... 8 1.42 0.40 0.81 6.45 Bo i 2 5 ios oon g 0.09 0.02 0.05 0.39 Bh oc wn 5 5.08 8 £ 204. . ooo oss ows £ » 05... LLL. z . 9.14 004 0.08 0.62 i £- 0.02 0.01 0.01 0.10 226... LL... g = 0.02 0.01 0.01 0.11 Cholesterol. . . . . . . . mg. 43 2.485 9 12 24 193 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . 2 wo ~~ -— Threonine . . . . . . . . . 8 pc] _——— i Ey Isoleucine . . . . . . . . . £ oC _—— — wr Leucine . oo 2 vo a = 5 ww g —— “i aa -—- Lysine . . . . . . .... g Se —— -—— —-—— Methionine . . . . . . . . £ = Sr -—— -— Cystine . . = «a 4 4a» g © 3 al _——— i Phenylalanine . . . . . . . 2 -° a _——— ——— Tyrosine « + . « «wo 5 & TT ese _— i Valin “+ « wiv «= 6 @ » » = 8g °C — _——— —— Arginine. . . . . . . . .. £ -TC ” —— ~~ Histidine. . . . . . . . . . g =" C ee Alanine . . . . . . . & °c ooo ro Sri Asparticacid . . . . . . . . £ TT oC R—— a Glutamicacid. . . . . . . . g ot" oC ——— a— Glycine . . . . . . . . .. g °C TT - —— Proline: .. » « ww v5 wx 8 & -TT ooo oC — Serine . . . . . . .... g TT oC ! Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05290 POULTRY FOOD PRODUCTS, TURKEY ROLL, light and dark Page 317 Nutrients and units Amount in 100 grams, edible portion Standard Number of Amount in edible portion of common measures of food Approximate measure and weight Amount in edible portion of 1 pound of food as purchased Refuse: 0 Mean error samples 1 oz 2 slices, net wt, =28.35¢g 2 0z=056.7¢ A B Cc D E F G PROXIMATE: Watlr c . . © ¢ 2 2 2 & » B® gs 70:15 0.750 2 19.89 39.78 318.20 kcal 149 42 84 674 Pood energy = « ¢ » lx 3 = kJ 622 176 353 2,822 Protein (NX 6.25) . . . . . Zz 18.14 0.751 8 5.14 10.28 82.27 Total lipid (fat) . . . . . . . g 6.99 0.703 8 1.98 3.96 31.69 Carbohydrate, total . . . . . g 2.13 0.60 1.20 9.64 Fiber, . . 4 5 5 » & = & 3 g Ah vss mex mE an £ 3 2.60 0.200 2 0.74 1.47 11.79 MINERALS: Callum . «ov + 5 mov 5 5 ow mg. 32 8.737 8 9 18 144 on ow moe x 0 moe 8 wow mg. 1.35 0.144 8 0.38 0.76 6,11 Magnesium... . . . . mg. 18 1 5 10 80 Phosphorus. . . . . . . . mg. 168 1 48 95 762 Potassium . . . . . . . . . mg. 270 26.242 7 77 153 1,225 Sodium . « vv sv sox owe mg. 586 64.326 8 166 332 2,657 ZINE « 4 wos xv ow Ex owe mg. 2.00 1 0.57 1.13 9.07 Copper . . . . . ..... mg. 0.074 1 0.021 0.042 0.336 Manganese . . . . . . . . . mg. -—— -——— ——— VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . .. mg. 0.091 0.006 7 0.026 0.052 0.413 Riboflavin . . . . . . . .. mg. 0.284 0.045 7 0.081 0.161 1.288 Niacin... . . . .. .. mg. 4.800 1 1.361 2.722 21.773 Pantothenic acid. . . . . . . mg. _—— i RE -——- VitaminBg . . . . . . .. mg. —— -—— -—- mz Folagiv -«: = . = = 5 « wow « mcg ———— -—— ton sii VitaminByp . . . . . . .. meg -—— ——: — == _ RE. Vitamin A - . . oo... w. LIPIDS: Fatty acids: Saturated, total. . . . . . g 2.04 0.58 1.15 9.24 4:0. . 5 wv oa ow ows g 6:0. . . . . .... £ 80... .. .... £ WO, 2 v.56 8 2.3 5 5 £ 20: : 5 2 25 3 = g 0.01 0.00 0.01 0.04 MiB, 5 05 0 ww x 8 g 0.05 0.01 0.03 0.22 16:8. . wo 5 wo won g 1.25 0.35 0.71 5.85 180... ...... 8 0.50 0.14 0.28 2.27 Monounsaturated, total 8 2.30 0.65 1.31 10.44 161. 0... g 0.38 0.11 0.21 1.71 18:1... ... g 1.87 0.53 1.06 8.47 200Yu 5 6 5 5 wi 4 3% g 0.01 0.00 0.01 0.06 290: ys mrs mp eB g 0.01 0.00 0.01 0.04 Polyunsaturated, total g 1.78 0.51 1.01 8.09 18:2. LL... g 1.48 0.42 0.84 6.73 B83. ov vow ow now g 0.08 0.02 0.05 0.38 18:4... LL. g 204... LLL. £ 0.14 0.04 0.08 0.63 20:5... LL... £ 225... g 0.02 0.01 0.01 0.09 226: vow p23» nog wow g 0.03 0.01 0.02 0.12 Cholesterol . . . . . . . . mg. 55 6.616 7 16 31 252 Phytosterols: . . . . . . « mg. AMINO ACIDS: Tryptophan . . . . . . . . g _—— a ne -——— Threonine . + +. . . + « « » £ —— ie vi -—— Isoleucine . + : + ov 4 4 ow £ —— a —~—— -——— beueing ; oo 5 x ow 5 5 5 8 _—— SO -—— --- LYySing , , ws 3 w 2 ¢ wn £ rm er -— -—— Methionine . . . . . . . . 8 FS —— _——— -——— CYSUINE © won « « ww = ww £ —_—— et -—— -——— Phenylalanine . . . . . . . z — i — si Tyrosine . . . . . . . . . g —_— Ho -—— -—- Valine “« v5 v5 5 58 wos £ ——_ — ——— -——— Arginine; . ow . x wows ow £ a — ws -—— Histidine. . « . «+ + + « + g I —_— so -—— Alanine . « wv + « wv «5 ow. £ —_— _—— _—— _-——- Asparticacid . . . . . . . . £ —— —— Si _—— Glutamic acid. . . . . . . . g — _—— = —— Glycine . . . . . . . . .. 2 _— ola wo -—— Proling . =» « 2 3 % 5 5 & ¢ g ee - wr rc Serine . ww so. now os om ok £ ee WA cio -—— ! Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05291 POULTRY FOOD PRODUCTS, TURKEY PATTIES, breaded, battered, fried Page 318 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mean Standard Number of 1 patty, net wt, 1 patty, net wt, 2.25 02 =64 g 3.330z=94g A B C € F G PROXIMATE: Waters. ocx % = on 6 % 5 & % g 49.70 0.527 17 31.81 46.72 225.44 kcal 283 181 266 1,283 Poodanergy «= « = + + == « kJ 1,184 758 1,113 5,369 Protein (NX 6.25). . . . . g . 14.00 0.121 17 8.96 13.16 63.50 Total lipid (fat) . . . . . . . £ 18.00 0.196 17 11.52 16.92 81.65 Carbohydrate, total . . . . . g 15.70 0.000 10.05 14.76 71.22 Fiber . . . . . . . .... £ Teas -—— -—— Ll Ash . .......... g 2.60 0.068 17 1.66 2.44 11.79 MINERALS: Calcium. . . . . ... .. mg. 14 0.473 17 9 13 64 fron . . ......... mg. 2.20 0.149 17 1.41 2.07 9.98 Magnesium mg. —-—— -——— -——— -——— Phosphorus. . . . . . . . mg. 270 6.219 17 173 254 1,225 Potassium . . . . . . . . . mg. 275 6.083 17 176 259 1,247 Sodium . . . . LL... mg. 800 40.503 17 512 752 3,629 Zinc... ........ mg. -—— -——— -—- ——c— Copper . . . . . . . ... mg, -— -—— ~~ en om Manganese . . . . . . . . . mg. -—— wm -— -—— VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin... . mg. 0.100 0.003 17 0.064 0.094 0.454 Riboflavin . . . . . . . .. mg. 0.190 0.012 17 0.122 0.179 0.862 Niacin... ....... mg. 2.300 0.095 17 1.472 2.162 10.433 Pantothenic acid. . . . . . . mg. -——— -— ——— Soi VitaminBg . . . . . . . . mg. wc -—- -—— —— Folacin . . . . . . . . .. mcg Se -——— -——— i VitaminByp . . . . . . . . mcg ——— -—— -—— a 7 RE. ——— i -—— -——— Vitamin A . . . . . . . . w. oC oo oo LIPIDS: Fatty acids: Saturated, total . . . . . . g Pp ye _-——- -——- BOL = 28 boa om 2 60. vw + 3 5 585g 8 1 8 10:0... 5 5 5 & 5 + £ | 1 + g 140. . ....... g ae — ose -——— 160. . . . ..... 8 pa Hn -— -—— 180. . . . . . . .. g ——_ —— - -——— Monounsaturated, totai g ——_— — ry _—— 16V: v2 29 33 £ —— ei -—- -——- Wl. «2 2 5 5 3 g —— —— --- -——— 21. iv we ow £ 29... esa g Polyunsaturated, total . . . g ——w Fro om -—— 18:2... LL... £ J. ——— -—— -—— BB: bovosotow nono £ ——_ So -—— -— 18:4: o 2 : 55 5 4 » g 204, . : : = 535 a g 25. . swan £ 225. vou vs om oa sow g 26. 0... .... g = Cholesterol. . . . . . . . mg. ——_ =I -—— -—- Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g ee —— i -——— Threonine . . . . . . . . . g ee i i -——— Isoleucine . . . . . . . . . £ oe ———- wr -—— Leucine . . . = . a su g ee a _—— -——— Lysine . . . . . . .... g ee —— _—— -— Methionine . . . . . . . . £ a _—— _—— -—— Cystine . . 2 = + 5 ¢ = + 4 g ee _—— - -—— Phenylalanine . . . . . . . £ oo a i i Tyrosine . . +. . « « «ss ¥ ee — a PE Valine «v « « wv 5 5 me ow ou £ — SR —— -——— Arginine. . . . . . . . . . 8 er Aaa — -——— Histidine. . . . . . . . .. £ Je pobbio dim -—— Alanine . . . . . .. . . g rele —— —-——— --- Asparticacid . . . . . . . . 3 at — i -—-- Glutamicacid. . . . . . . . g ee a mi -—— GlyCIng « v « w 2 5 5 = 3 g en — tw -——— Proline . .. . 2 ov ow g ee _—— -—— -—— Serine . . . . . . . . .. 8g ee _—— _—— -——— ! Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05292 POULTRY FOOD PRODUCTS, TURKEY, prebasted products," BREAST, MEAT AND SKIN, cooked, roasted Page 319 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 8% error samples 1/2 breast 1 breast A 8 c D 864 9 1,728 g a PROXIMATE: Water. Lo. £... 70.91 0.774 7 612.63 1,225.26 295.89 keal . 126 1,087 2,175 525 Food energy = = + «= = + - - ko 527 4,549 9,099 2,197 Protein (NX 6.25). . . . . g 22.16 0.670 18 191.47 382.94 92.48 Total lipid (fat) . . . . . . . g .. 3.46 0.370 18 29.90 59.81 14.44 Carbohydrate, total . . . . . g ia 0.00 0.00 0.00 0.00 BIE. « 4 ¢ £55 5 8 5 g 0.00 0.00 0.00 0.00 Ash © g 2.06 0.117 5 17.80 35.60 8.60 MINERALS: Calcium. . . . . . LL. . mg. . . 9 0.774 16 15 149 36 I mg... 0.66 0.069 19 5.71 11.42 2.76 Magnesium... LL. mg... 21 1.749 5 185 370 89 Phosphorus. . . . . . . . mg. . . 214 11.968 5 1,851 3,701 894 Potassium . . . . . . . . . mg. . . 248 14.347 17 2,141 4,281 1,034 Sodium . LL... mg... 397 33.514 19 3,434 6,868 1,659 Zine o.oo mg... 1.53 0.118 5 13.18 26.35 6.36 Copper - «o.oo. mg... 0.041 0.005 5 0.354 0.708 0.171 Manganese . . . . . . . . . mg. . Yomm -— -- -—— VITAMINS: Ascorbicacid. . . . . . . . mg... 0.0 0.0 0.0 0.0 Thiamin. . . . o.oo. mg... 0.053 0.003 17 0.458 0.916 0.221 Riboflavin . . . . . . . . . mg... 0.133 0.006 17 1.149 2.298 0.555 Niacin... . o.oo... mg... 9.067 1.020 3 78.339 156.678 37.837 Pantothenic acid. . . . . . . mg. . . -— -——— - -—— VitaminBg . . . . . . . . mg. . . 0.32 0.134 2 2.72 5.44 1.31 Folacin + « = wow « 5 w = « meg . -——— -—— -—— -—— ViaminByp . . Lo... meg 0.32 0.079 2 2.77 5.55 1.34 Vitamin A =... . . . . oe 2 0 : 2 LIPIDS: Fatty acids: Saturated, total. . . . . . £ . - 0.98 8.47 16.93 4.09 40... . . .. .. £ 60. . . . . .... g BO: = 555 3%» g 100: « « ¢ v0 # & g + 120... LL... go 0.01 0.05 0.10 0.03 Mo. LL g 0.02 0.21 0.41 0.10 16:0... 8 0.59 5.13 10.26 2.48 180. LL g 0.24 2.03 4.06 0.98 Monounsaturated, total. . . g . . . 1.14 9.87 19.73 4.77 Wi oe v5 3 5 2 Bo EEE 0.19 1.62 3.23 0.78 Blawgs ns | IEEE 0.92 7.97 15.95 3.85 Ws v0 snow g + oo 0.01 0.05 0.10 0.03 TR g +o 0.01 0.05 0.10 0.03 Polyunsaturated, total . . . g . . . 0.84 1.27 14.55 3.51 18:2. g 0.68 5.83 11.66 2.82 183... & 0.04 0.34 0.67 0.16 184. . ... «55% g iw 204... g 0.08 0.66 1:31 0.32 20:5: «2 5 5 2 BE x g 5 on ARE g = =- 0.01 0.10 0.21 0.05 WWE. www ems & 0.01 0.12 0.24 0.06 Cholesterol. . . . . . . . mg. . . 42 1.312 13 359 718 173 Phytosterols . . . . . . . . mg. . . AMINO ACIDS: Viymopen x wie x 5 x 5 g 0.246 2.128 4.251 1.027 Threonine ee £ 0.967 8.355 16.710 4.035 fsoleucine A 1.116 9.642 19.284 4.657 Leucine: . . . . . .... $x 1.725 14.904 29.808 7.198 Lysine... ....... Sess 2.022 17.470 34.940 8.438 MFRIORIR + iw 0 «mw 0 2 8 mee 0.623 5.383 10.765 2.600 CYSUAE , = wom v0 5% 2 5 gow 0.245 2.117 4.234 1.022 Phenylalanine EE EEE g8 0.867 7.491 14.982 3.618 Tyrodlig sweseme no gee 0.845 7.301 14.602 3.526 iii TA £--- 1.155 9.979 19.958 4.820 Arginine... LLL. Eo 1.554 13.427 26.853 6.485 ittiioe. alae iin le ie Al 0.668 5.772 11.543 2.788 ABS: ooo vo win wv a £ ren 1.401 12.105 24.209 5.846 Aspartic acid 2. 2.130 18.403 36.806 8.888 Chea. o 2 6.3 3 8 gu 3.542 30.603 61.206 14.781 QUE: vx 12 mins we 2... 1.287 11.120 22.239 5.371 PURE vx 3 2m eww gov 1.007 8.700 17.401 4.202 Bee «wwe mm go 0.976 8.433 16.865 4.073 ! Values apply to product basted with turkey broth. 2 With refuse = 943 g. ® With refuse = 1,887 g “ Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05293 POULTRY FOOD PRODUCTS, TURKEY, prebasted products, ' THIGH, MEAT AND SKIN, cooked, roasted Page 320 Amount in 100 grams, edible portion Nutrients and units Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Number of Approximate measure and weight Refuse: Bone 13% Mean error samples 1 thigh 2 thighs = 3147°g2 = 629 g° A B Cc E F G PROXIMATE: Water... g 70.60 221.67 444.06 278.58 kcal 157 494 990 621 Poodenergy « =» + # = » ¢ kJ 658 2,067 4,141 2,598 Protein (NX 6.25). . . . . g - 18.80 1.087 7 59.03 118.25 74.18 Total lipid (fat) . . . . . . . 2 8.54 0.996 7 26.82 53.74 33.71 Carbohydrate, total . . . . . g . 0.00 0.00 0.00 0.00 Fiber . . . . . . . . . .. g . 0.00 0.00 0.00 0.00 Ash g 2.06 6.47 12.96 8.13 MINERALS: Calcium... . mg. 8 1.720 7 25 51 32 fron... mg. 1:51 0.069 7 4.74 9.49 5.95 Magnesium | mg. 17 1 53 106 66 Phosphorus. . . . . . . | mg. 171 1 537 1,076 675 Potassium . . . . . . . | mg. 241 12.253 7 758 1,518 952 Sodium . . ......LL mg. 437 51.562 7 1,371 2,747 1,723 Zine . o.oo... mg. 4.12 1 12.94 25.91 16.26 Copper . . . . . ota mg. 0.139 1 0.436 0.874 0.548 Manganese . . . . . . . . . mg. bmmm -—— -—- i VITAMINS: Ascorbicacid . . . . . . . . mg. 0.0 0.0 0.0 0.0 Thiamin... mg. 0.083 0.004 6 0.261 0.522 0.328 Riboflavin . . . . . . . | mg. 0.255 0.018 6 0.901 1.604 1.006 Nigel soa 5 5m 55 we mg. -— -—— -——— -——— Pantothenic acid. . . . . . . mg. -— -——— -——— -——— VitaminBg . . . . . . . . mg. -—— -——— -—— -——— Folacin . . . . . . . . . . mcg -—— -——— -——— -—— VitaminByp . . . LL... mcg -—— -—— —— -——— Vitamin A + « + « 5 wv 4 we y g : 2 LIPIDS: Fatty acids: Saturated, total . . . . . . g 2.65 8.31 16.64 10.44 4:0... 8 B00; 2 5 5 5 0 om an £ 80. =. 45 53 g WO. «von msg g 120. wn huss £ 0.01 0.04 0.08 0.05 Mo... g 0.06 0.18 0.36 0.23 160... LLL £ 1.55 4.85 9.72 6.10 180, on vo owv £ 0.71 2.21 4.45 2.79 Monounsaturated, total g 2.53 7.93 15.89 9.97 81... Lae 8 0.40 1.27 2.54 1.59 Br... & 2.06 6.47 12.96 8.13 Wl vows ns g 0.02 0.07 0.13 0.08 il 0 yn & 0.01 0.04 0.08 0.05 Polyunsaturated, total . . . g 2.35 7.38 14.79 9.28 Bt emmaem & 1.97 6.17 12.37 7.76 BF trims ws g 0.10 0.30 0.60 0.38 184... 5 wus. , £ 04. 8 0.21 0.65 1.30 0.81 2005. LL... £ WB vv nw xv wo g 0.03 0.09 0.18 0.11 Birnie ws £ 0.04 0.14 0.27 0.17 Cholesterol. . . . . . . . mg. 62 5.653 6 194 389 244 Phytosterols . . . . . . . . mg. AMINO ACIDS: Yryptophan « . «x 0 5 5 8 0.210 0.659 1.321 0.829 [hreonine 2 0.824 2.587 5.183 3.252 JO wv wn avs : 0.954 2.996 6.001 3.764 BREE. rev vw ve £ 1.471 4.619 9.253 5.805 LYE owns n nn & 1.727 5.423 10.863 6.815 Methionine ia RN 2 0.532 1.670 3.346 2.099 Cystind ys » 5% + 2% 2% £ 0.205 0.644 1.289 0.809 Phenylalanine vows wo oE oy E 0.737 2.314 4.636 2.908 cali : 0.722 2.267 4.541 2.849 ne £ 0.984 3.090 6.189 3.883 YAR leila. 2 1317 4.135 8.284 5.197 Histidine i ws om wo ow ow ow £ 0.571 1.793 3.592 2.253 iii WE AAA LE £ 1.183 3.715 7.441 4.668 Mpmtledile 22 4 0 mas ‘ 1.811 5.687 11.391 7.146 Shnmipei: sw vv me x ‘ 3.019 9.480 18.990 11.913 Byte coor pwns $ 1.057 3.319 6.649 4.171 Proline Z 0.838 2.631 5.271 3.307 BOE ween $ 0.830 2.606 5.221 3.275 Values apply to product basted with turkey broth. 1 > With refuse = 361 gq. ; With refuse = 723 gq. Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05294 POULTRY FOOD PRODUCTS, TURKEY ROASTS, boneless, frozen, seasoned, LIGHT AND DARK MEAT, raw Page 321 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Standard Number of Mean error samples 1/4 box, net wt, 1 box, net wt, 0.625 1b = 284 g 2.51b=1,134 g A B C E F G PROXIMATE: Watery: «ww « wie 2 wow g 70.40 0.435 6 199.94 798.34 319.33 kcal 120 340 1,358 543 Eoodenargy « » «= « = = kJ. 501 1,423 5,682 2,273 Protein (NX 6.25). . . . . £ 17.60 0.258 6 49.98 199.58 79.83 Total lipid (fat) . . . . . . . 8 2.20 0.258 6 6.25 24.95 9.98 Carbohydrate, total . . . . . g . 6.40 18.18 72.58 29.03 Fiber. . « 5 ¢ a ow 5 5 w £ Ash. wooo vv om on ow 8 3.40 0.129 6 9.66 38.56 15.42 MINERALS: Calcium. . . . . . . . .. mg. 1 1 3 11 5 Iron . . ......... mg. 2.10 0.097 6 5.96 23.81 9.53 Magnesium | | mg. -—— -—— i i Phosphorus . . . . . . . . mg. -—— ——— on mim. Potassium . . . . . . . . . mg. 360 4.832 6 1,022 4,082 1,633 Sodium = + + ww os 8 ow x mg. 678 77.630 18 1,926 7,690 3,076 DOE « «on 2 wm» 5 5 mg. -——- ie foi me Copper « «ox + + wi = 32 mw mg. i —— -——- er Manganese . . . . . . . . . mg. Ls Aa ha Rr VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . . . . . mg. 0.040 0.003 6 0.114 0.454 0.181 Riboflavin . . . . . . . .. mg. 0.120 0.005 6 0.341 1.361 0.544 Niacin . . . ....... mg. 4.400 0.129 6 12.496 49.896 19.958 Pantothenicacid. . . . . . . mg. -——- -——- -—— -—— VitaminBg . . . . . . . . mg. -—— -—— -——— == Folacin . . . . . . . . .. mcg -—— -——— -——— -——— VitaminBqp . . . . . LL. mcg -—— -——— -——- —— . . RE. Vitamin A... . . LL. w. LIPIDS: Fatty acids: Saturated, total . . . . . . g i _—— _—— _—— 40... ...... g G0: 5 2 75 4 5 5 £ 80. 5 : sw 4 3 5 + £ 10:0: =o. % = = 3 w + £ 120. 2 2 5 wv 4 ow 8 14:0. . . ... . .. g a ———- S— ws 16:0. . . . . .. .. 8 _—— _—— _—— _—— 180. . . . . . . .. g _—— -—- -——— -——— Monounsaturated, total. . . g _—— Pa a Sow 18m cs 3 30 2 5.9 £ a a —— —-- 18s 2 5 5 5 3 5 g RE a mw a 0d vos owes ow £ 221. eee £ Polyunsaturated, total g a nar EE wm 18:2... . . g —— i —- ~ 183... . g Bearin _—— -—— -—— 184 0 cs 3 5 5 5 od £ 208. qv 5% 8s £ 20:55 5 5 2% vow ow os £ 225. vv 5 ow 5 os wow g 226... + 5 ov ows g Cholesterol . . . . . . . . mg. — a we —— Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g —— _—— _—— -—— Threonine ow + « = « « wow £ —— _—— _—— -—— Isoleucine . . . . . . . . . £ —— —_— a —— Leucine , 52 v « w & » w + £ -_ i Sa Pr Lysine . « . » 5 w = # on » 4 a ~~ i -—— Methionine . . . . . . . . £ — — S— cc Cystine . . . . . . .... £ rr ——— -——— -——— Phenylalanine . . . . . . . 8 ——— Swe bund — THoSing <= : 5 = + 3 = » 8 EE — TR -—— Valine “. «us wv vow £ _——_ i re -—— AgINIng. «vv + ow 5 «wos £ _——_ ES -——— -—— Histidine. . . . . . . . +. g —_ a — -—- Alpine . . . .. vc... 8 “ad we SE -—- Asparticacid . . . . . . . . g aE mm S— -——— Glutamic acid. . . . . . . . & = ——— -—— -—- Glycine : von 2 5 w.0 5 & & g — _—— _—— _—— Proline ; 5s w 2 5s 5 « wi & g _—— —— _—— —— Serie: ooo mow a ows g —— _—— -— -—— ! Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05295 POULTRY FOOD PRODUCTS, TURKEY ROASTS, boneless, frozen, seasoned, LIGHT AND DARK MEAT, cooked, roasted huge 302 Amount in edible portion of Amount in edible portion of common measures of food 1 pound of food as purchased ( Approximate measure and weight Refuse: 0 Amount in 100 grams, edible portion Nutrients and units Mean Steniard Number of 1/4 box, net wt, 1 box, net wt, 0.431b=196g 1.72 1b = 782 g A B C D E E G PROXIMATE: Watetiv 2 + 5 5 % 5 5 @ = & g . 67.84 0.798 7 132.97 530.53 307.74 bral 155 304 1,213 703 Food energy - - - = + - - - kJ. 649 1,272 5,074 2,943 Protein (NX 6.25) . . . . . - 21.32 1.043 11 41.78 166.71 96.70 Total lipid (fat) . . . . . . . g 5.78 0.331 11 11.33 45.22 26.23 Carbohydrate, total . . . . . g 3.07 6.02 24.02 13.93 Fiber. . o + v5 « + « u » g PH em vw gow 88 WE g 1.99 0.244 7 3.89 15.53 9.01 MINERALS: Calcum. « « « wv 4 wow» mg. 5 1.847 10 10 40 23 Iron... mg. 1.63 0.178 11 3.19 12.71 1:37 Magnesium... LL. mg. 22 2.000 2 43 172 100 Phosphorus... . . . | mg. 244 19.030 7 478 1,906 1,105 Potassium . . . . . . . | mg. 298 19.779 11 584 2,332 1,353 Sodium . . . . . mg. 680 82.007 11 1,334 5,320 3,086 BC « ws 2 0m 838 WS mg. 2.54 0.035 2 4.97 19.82 11.50 Copper « «+ « « + w = 5 = mg. 0.060 0.000 2 0.118 0.469 0.272 Manganese . . . . . . . . . mg. a -——- A = VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin. . . . . . .. .. mg. 0.047 0.005 11 0.092 0.368 0.213 Riboflavin... . . . . .. mg. 0.163 0.008 11 0.319 1.275 0.739 Niacin. . ........ mg. 6.271 1.296 7 12.291 49.039 28.445 Pantothenic acid. . . . . . . mg. 0.806 1 1.580 6.303 3.656 VitaminBg . . . . . . .. mg. 0.27 0.085 2 0.52 2.07 1.20 Folacin « =: : « vw & 4 + a mcg -—— -—— CL we - VitaminByp . . . LL... mcg 1.52 1.279 2 2.98 11.89 6.90 Vitamin A . . . . . LLL. RE. 1. LIPIDS: Fatty acids: Saturated, total. . . . . . £ -—-- -—— -—— -—— 0. «aos ozo g 6:0. . .. ..... £ 80. . .. ..... £ 10:0. . . ...... £ 1220: % 5 6 6 om ow 2 = 4 MO ps9 m 23 on £ ——_— — a —— 16:00; ww 3 sw + 2 g ——_- wr Se a IB ev «vm 4 3 ow £ WE —— -—- _—— Monounsaturated, total £ Sad ie -— wa 100, wo 25 a v5 g “son sa -——— -—— 181. 0... £ mis av a --- 20:1. LLL LLL £ 22%: wi 2h mow oe £ Polyunsaturated, total £ —_—— p— - R= 18:2: v5 2 3s 92 5 3» g ——— — i AT 18:3. iv wim ows £ — a i — 184. . oi: ew vs £ 04. ows ons a £ 205... LLL. £ 22:5. . nore won £ 226: + = 2 sv on on g Cholesterol. . . . . . . . mg. 53 4.689 4 103 413 240 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . £ —— ww -—— -—— Threonine . . . . . . . . . £ ee ——_ me a Isoleucine . . . . . . . . . £ _ rs —— RT Leucine . . . . . . . £ —— i ——— -—— Lysine . . . . . . . . .. £ a bo _——— -—— Methionine . . . . . . . . £ — oy Sr -—— Cystine . , + vows 5 3 8s £ ee prem = _—— Phenylalanine . . . . . . . 8 ee —— —— Rte Tyrosine’ . . « wo 5 ow oo. £ ee aT i Pr Walling: "ov » = mw % » w = » & [— —— SES Arginine. . . . . . . . . . g TC —— _—— a Histidine. . . . . . . . . . g oT oo oo oo Alanine . . . . . . . . . £ oT a ——_ — Asparticacid . . . . . . . . 2 oC en ——_— _—— Glutamic acid. . . . . . . . £ oC _ ——— —— Glyeing «. « + « sim + & = = g TT ee ——_ ——_ Proline . . . . . . . . .. £ - _ ——_ ——— Serine . . . . . . . . .. & ee, ! Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05296 POULTRY FOOD PRODUCTS, TURKEY BOLOGNA Page 323 Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of : ; common measures of food 1 pound of food as purchased Nutrients and units - - Standard Number ol Approximate measure and weight Refuse: 0 Mean error samples 1 oz 2 slices, net wt, =28.35¢g 2 0z=56.7¢g A B C D E F G PROXIMATE: Water . Bowes 65.08 1.091 4 18.45 36.90 295.19 keal 199 57 113 905 Food energy - - - - - - - - fount =~ 835 237 473 3,786 Protein (NX 6.25) . . . . . g . 13.73 0.383 6 3.89 7.78 62.26 Total lipid (fat) . . . . . . . 2 i: - 15.21 1.631 6 4.31 8.62 68.97 Carbohydrate, total . . . . . 9 223 0.97 0.552 6 0.27 0.55 4.39 FibgE ; ¢ » wow ¢ « @ » & ® g Ash... g 3.30 0.211 4 0.94 1.87 14.98 MINERALS: Calcium. . . . . LL... mg. . . 84 5.667 4 24 47 379 Iron... LL... mg. . . 1.53 0.338 4 0.43 0.87 6.96 Magnesium mg. . 14 1 4 8 64 Phosphorus. . . . . . . . mg. . . 131 4.000 2 37 74 594 Potassium . . . . . . . . . mg. . . 199 8.452 3 56 113 9301 Sotho «ow x 2 now wow ow mg... 878 140.969 7 249 498 3,981 ZG o 5 noe von om ow ow oss mg... 1.74 1 0.49 0.99 7.89 COPPEr = « « « = ac = » wi mg... 0.030 1 0.009 0.017 0.136 Manganese . . . . . . . . . Mgr - teen — mm aE VITAMINS: Ascorbicacid. . . . . . . . mg. . THEI: « & + 5 % 5 5 mg... 0.055 0.005 2 0.016 0.031 0.249 Riboflavin . . . . . . . . . mg. . . 0.165 0.015 2 0.047 0.094 0.748 NEE ow 5 0 @ 55 ® % & mg. 3.527 1.000 2.000 15.998 Pantothenic acid. . . . . . . mg. . . -—— -—- —— -~- VitaminBg . . . . . . . . ng. = -—— -— i ——— Folacin . . . . . . . . .. meg. -—— -—— -—— -—— VitaminByp . . . . . . meg. i -—— -~ . . RE. Vitamin A . . . . . . . . . vw. LIPIDS: Fatty acids: Saturated, total. . . . . . g . . -—— -—-- -—— -—-- 40... . . .... £ 60. i 5s 5 5 5 5 8 g 80: s 3 5 53 ww * 3 g 00: s = = + 5 w+ « g 20. 2 «5 5 «w= =» £ JB. « ooo ox x ome oo £ —— wm —— --- 160. . . . . . . .. g nh na —— wm 180. . . . . . . .. £ i ——— i i Monounsaturated, total £ a i -—— as 16:1): 3 5.5 5 3 = + & £ —— i i io V8, 4 wow ov a ww 5 » £ —- ao i So— 1. £ 20: sw owok iow won £ Polyunsaturated, total Lo. 8 _—— _—— —— i 18:2... . . . . .. £ —— _—— _—— Fp 18:3... . . . £ _—— i SE a 184. : of a..5 8% 8 20084: i 6 ssa 8 os 5 £ 208: vw 55 9 5 3 5 £ 225. wim ow vow ow ww g 226. . «2 5 ov ov on g «+x Cholesterol ...«: « = =: « + = mg... 99 31.000 2 28 56 449 Phytosterols . . . . . . . . mg. . AMINO ACIDS: Tryptophan . . . . . . . . 2 5:3 —_—— ——n ~~ pa Threonine « wv + 4% «3 = 5 ——_ Dl po — Isoleucine . . . . . . . . £ —_ pa ee _ Leucine ; 5 om os 5 wa « » = 8 mo = PU. _——— Lysine . . . «5 ow + o = g a ——_ —_ ——_—— Methionine . . . . . . . . & a —— —— ——— Cystine . . . . . . . . .. £ —— ——— —— —— Phenylalanine . . . . . . . £ ee —— —— — Tyrosine «+ + = = + + w + £ ee _— ee —— Valine < «vw = 5% « 5» » £ ee _ ee ee Arginine. . . . . . . . . . g - ee I ee ee Histidine. . . . « +. « ws g ee _ _ ye Alanine . ov «4 ov nos wos £ ee ~~ TR — Asparticacid . . . . . . . . £ I Sa ee ee Glutamicacid. . . . . . . . £ _ I ee I Glycine © .. . : 5 + + 3 5 + g © ee _ i Proline . . . . ...... 8 oC Se i — Serine... : cosa ows £ ! Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05297 POULTRY FOOD PRODUCTS, TURKEY FRANKFURTER Page 324 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Standard Nurser of Approximate measure and weight Refuse: 0 Mean error samples 1 oz 1 frankfurter = 28.35 ¢g =45¢ A B C D E F G PROXIMATE: Water. . . . . ...... g 62.99 0.500 12 17.86 28.35 285.74 kcal 226 64 102 1,027 Fordenargy = « & = wo» - k 947 269 426 4.297 Protein (NX 6.25) . . . . . gs 14.28 0.503 14 4.05 6.43 64.78 Total lipid (fat) . . . . . . . gu 17.70 0.725 14 5.02 7.96 80.28 Carbohydrate, total . . . . . gow 1.49 0.42 0.67 6.78 Fiber. . . ........ g . .. AS ow ov mes BE Bo g 3.53 0.147 7 1.00 1.59 16.03 MINERALS: Caleium + « ww 3 5 wv a mg. . . 106 2.405 9 30 48 481 | mg... 1.84 0.102 10 0.52 0.83 8.36 Magnesium . . . |. mg. . lam pp Ss —— Phosphorus . . . . . . . . mg. 134 6.500 2 38 60 606 Potassium . . . . . . . , . mg. 179 4.500 2 51 80 810 Sodium . . . . . . . ... mg 1,426 262.577 4 404 642 6,469 ZINE 20 2 5 5/0 48 @ 5 » mg -—— -—— rd ay COPY =». 5 v 2 % ¢ & & = & mg... _~ ~— i a Manganese . . . . . . . . . mg. . . -—— -—— rc -——— VITAMINS: Ascorbicacid. . . . . . . . mg. . . Thiamin... . . « = « 4 5» + 5 mg. . 0.041 0.003 4 0.012 0.018 0.186 Riboflavin . . . . . . . . . mg 0.179 0.007 9 0.051 0.081 0.812 Niacin. . . . . . . . .. mg 4,132 0.319 8 1.171 1.859 18.743 Pantothenic acid. . . . . . . mg. . -—— ——- im wis VitaminBg . . . . . . .. mg. . . -—- -—— fe i Folacin v=. & « 5 4 + + weer » meg. -—— Ca wn ® VitaminByp . . . . . . .. mcg -—- -—— —~—— -—— i © RE. VitaminA . . . . . . LL w. LIPIDS: Fatty acids: Saturated, total . . . . . . g -—- -— --- -——— 806 : 2 505 3 5 5 + £ 6:0. « : +m 2 5 = 3 £ 80... 5: :5%: g 100. . : cw = « ws £ 17 =. + SN g 140... ...... g —— —-—— oncom --- 16:0. . . . . .... g _—— ~~ — -—— 180. . : . vv 2 ws g _—— _—— mimi -—— Monounsaturated, total. . 8g an Bs _—— —— 6) ssw cs 50 £ Fa a a Sri Blow vs 2 505 5 50 g —— ——— SE -—— 20:1. LL LL LLL £ iv vow ow ow g Polyunsaturated, total . . . g Si ——— a -——— 18:2... ...... g nie — i i BB i v6 mm won a g hort Ea ——— -—— 184. wos 5 ww es a g 208. os vw ws ow g 205. « 2s 5% 53 wn g 22:8. vv v5 wo a ow g 26... ...... & + + Cholesterol. . . . . . . . mg. . . 107 2.594 4 30 48 484 Phytosterols . . . . . . . . mg... AMINO ACIDS: Tryptophan . . . . . . . . gs —_ ——— —— ST Threonine . ..... + = «+ + = £ _—_ ——_ ——_ ——_ Isoleucine . . . . . . . .. £ —— —_— —— ——_— Levene . . «uw «5 = « + = g _—— _—— —— ci Lysine . . . . . . .... £ ——— _—— -——- -—— Methionine . . . . . . . . g pr “na -——— -— Cystine . . . . . . .... £ —_—— ——— a Swe Phenylalanine . . . . . . . g rl A ——— ——- Tyosine . « oc «+ «+ a z TE a i -—- Valine“. . 2 wv ww x os £ _—— _—— —— a Arginine. . . . . a ow 4 g —— ——— _—— Fro Histidine. . . . . . . . . . 8g ~ne —— _—— ot Alanine . . . . . . . . .. gz ire rere _—— i Asparticacid . . . . . . . . gz ed, i ci dn Glutamic acid. . . . . . . . 4 ee EE a a Glycine . . . «vx 25 5 + 4 £ _—— ——— — a Proline . . .: 2:0: g —_ —— _—— —— Serine « : «sau oaw s g —— i ao -——- ! Dashes denote lack of reliable data for a constituent believed to be present in measurable amount. AH-8-5 (1978) NDB No. 05298 POULTRY FOOD PRODUCTS, TURKEY SALAMI Page 325 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse: 0 Mean Sender Nurmoer ot 2 slices, net wt, 1 pkg, net wt, = 56.7 g 8o0z =227g A B Cc D E F G PROXIMATE: WIRE: + 2% 5 5 2% & 4 = £ 65.86 0.642 5 37.34 149.51 298.76 kcal 196 111 446 891 Food energy - + + - + - - kJ. 822 466 1,866 3,728 Protein (NX 6.25). . . . . g 16.37 0.486 7 9.28 37.16 74.25 Total lipid (fat) . . . . . . . g . . . 13.80 0.537 7 7.82 31.32 62.58 Carbohydrate, total . . . . . g£ . . 0.55 0.31 1.24 2.48 Fibers : : s = ¢ 5s 5.5 & g . . . Ai «unui um 2s g 3.42 0.259 5 1.94 1.77 15.53 MINERALS: Calcium . . . . LL. mg. . 20 2.252 4 11 44 88 fron... ........ mg... 1.61 0.202 4 0.91 3.64 7.28 Magnesium mg 15 1 8 33 66 Phosphorus. . . . . . . . mg... 106 6.600 2 60 242 483 Potassium . . . . . . . . mg... 244 20.500 2 138 553 1,105 Sodium . . . . . LL... mg 1,004 180.232 6 569 2,278 4,553 ZING «+ «wv v3 mw 8 3m mg... 1.81 1 1.03 4.11 8.21 Copper . . ww « « w ¥ % & mg. . . 0.054 l 0.031 0.123 0.245 Manganese . . . . . . . . . mg. . . him -—— -—— we VITAMINS: Ascorbicacid. . . . . . . . mg. . Thiamin. . . . . . . . .. mg... 0.065 0.005 2 0.037 0.148 0.295 Riboflavin . . . . . . . . . mg. 0.175 0.015 2 0.099 0.397 0.794 Niacin. . . . .. .... mg. 3.527 2.000 8.006 15.998 Pantothenic acid. . . . . . . mg. . -——— --- -—-- -—— VitaminBg . . . . . . . . mg. . . -—-- -—— -—— i Folacin . . = vv 5 wv 4 « meg. -——— -—— --- -—— VitaminBqp . . . . . . . Lom i -—— --- -—— y v RE. Vitamin A... . oo. wv. LIPIDS: Fatty acids: Saturated, total. . . . . . £ S— we ie i 4:0... . £g 6:0. . . . . .... 8g 80. . . .: ono... £ 10:0, 2% + 2 3 2 2 g 120. . v.56 2: 3 £ MO. « «vv vn £ _——— _——— SE. SR, 16:0. . . . . . . .. £ _ _—— _——— — 180. . . . . . . .. £ a ——— _——— - Monounsaturated, total . £ i —— i Fe 16:1... . . .. £ po — i _——— BI) i 5 oi 5 5 ow 5 £ ——— SE — i 2001; 5 4 25 wiv v8 Fd 22:0: - wv ss nw 5 £ Polyunsaturated, total £ ——— ——— i -—— 18:2... . . . . .. g is rier — -— 18:3. 0... £ ——— _——— i -——— 18:4. £ 204... LL... £ 2:5: 5 5 vox oe on ow £ 225. vs wos su on Ea £ 226. . «= vow sa AE Cholesterol . . . . . . .. mg. . . 82 1 46 186 372 Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . £ . ——_— —_—— _—— Threonine . . . . . . . . . £ TT Isoleveing » » wv « 4 ow wos ou £ oC oC TT oo Lewcingr ; ; wc 2 5 9 & 5 & £ a — le ——— Lysing . : sows 5 wm 5 5 5 £ I No ee — Methionine . . . . . . . . g a —— ——— a Cystine . « wow vv wv 5 £ ee I a Phenylalanine . . . . . . . £ oor I ——— ——— Tyrosine . . . . . . . . £ ee _— I Valine . : v6 v5 5 » 3 £ TT _ oo Arginine. . , ww ww sn 8 oC ooo oo - Histidine. . . . . . . . . 8 TT oo oC ARDINE . « uw wos nom a 8 TT ooo ooo oo Asparticacid . . . . . . . . : TT oC TC - Glutamicacid. . . . . . . . £ TT TT TT oC Glycine . . . . . . . . .. £ TT oT oT TT Proline . . . ....... £ oT TT TT oC SUINg: & : 5 wow vows g oT oC TT oT ! Dashes denote lack of reliable data for a constituent believed to present in measurable amount. AH-8-5 (1978) NDB No. 05299 POULTRY FOOD PRODUCTS, TURKEY STICKS, breaded, battered, fried Page 326 Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of common measures of food Amount in edible portion of 1 pound of food as purchased Approximate measure and weight Refuse:0 Mean Sisrdurd Numbered 1 stick, net wt, 2 sticks, net wt, 2.2502 =64 ¢g 4.5 0z = 128 g A B c D E F G PROXIMATE: Wath 5 + wow 2 2 3 5 3 © g 49.40 0.333 11 31.62 63.23 224.08 kcal 279 178 357 1,265 Food energy - - = = + + - kJ. 1,167 747 1,493 5,292 Protein (NX 6.25). . . . . g 14.20 0.172 11 9.09 18.18 64.41 Total lipid (fat) . . . . . . . g 16.90 0.304 11 10.82 21.63 76.66 Carbohydrate, total. . . . . g 17.00 10.88 21.76 77.11 Fiber... . + « w s 3 @ v » g lee he ——— ~—— AE vo x wou nz om owe ow g = 2.50 0.057 11 1.60 3.20 11.34 MINERALS: Calcium . . . . Lo... mg. 14 1.140 11 9 18 64 fron . . .... mg. 2.20 0.181 11 1.41 2.82 9.98 Magnesium | mg. -—— -——- -——- -— Phosphorus. . . . . . . . mg. 234 22.807 11 150 300 1,061 Potassium . . . . . . . . . mg. 260 6.652 11 166 333 1,179 Sodium « « «wa 4 nowy og mg. 838 28.509 11 536 1,073 3,801 Zink ov vo « wna sow mg. --- — —— —— Copper . . . . . . . . .. mg. -—— i - —_— Manganese . . . . . . . . . mg. -—— i wai i VITAMINS: Ascorbicacid. . . . . . . . mg. Thiamin, . « o = 2 2 2 & » mg. 0.100 0.005 11 0.064 0.128 0.454 Riboflavin . . . . . . . .. mg. 0.180 0.012 11 0.115 0.230 0.816 Nizginh . . « «vow oe a mg. 2.100 0.171 11 1.344 2.688 9.526 Pantothenic acid. . . . . . . mg. -——- ~~ ce -— VitaminBg . . . . . . .. mg. -—— -—— a= —- Folacin . . . . . . . . .. mcg _—— -—— ~ pe VitaminByp . . . . . LL. mcg -——- -——— -——— -——- 9 ; RE. -——- -—— _——— -—— VitaminA . . . . . . . . ww. = — a -—— LIPIDS: Fatty acids: Saturated, total . . . . . . g — -—— -—— -—— 40: s » 5 5 83 % 2 g 6:0: 5x zs wz 3 = + g 80: - «wm v5 ow g 10:0. « « vn 2 5 as g 120. . . . . . . .. g 14:0... . ... .. g Sw —— i -——— 160: 5 « « io » 5 = + g _—— wc ar - 180. . . «= ¢ 3 ~ + g ——— _—— sen -—— Monounsaturated, total g _—— —— _—— -——— 1:0 v vo «ow 5 3 wa g a= ——— a —- Wile wot 0 ov 5 aw g —— —_— — wo 200... . «nvm £ 22:00, vw om ww os £ Polyunsaturated, total Lo. er —— avs i 18:2: 5 28 v.82 3 % g ——_—— I ——_ -—— 18:3, ww vw 2 wg 2 8 ® g Sash — LL = Bd. ow vv aw soo g 12 g 20:5. 0. LLL... £ 225. . bonne oe g 26... ...... g Cholesterol . . . . . . . . mg. ——_— _——— i ——— Phytosterols . . . . . . . . mg. AMINO ACIDS: Tryptophan . . . . . . . . g I —— _—— —_—— Threonine . . . . . . . . . g ee em ——— —— Isoleucine . . . . . . . . . g I on i = Leucine . . . . . . . . .. g —— a nn —n Lysine . . . . . . . . .. g rp. —— _—— -——— Methionine . . . . . . . . g eo —— a — Cystine . . . « . . +o + + £g ee EE REE rT Phenylalanine . . . . . | . £ ee ra are ir Tyrosine . . . . . . . . . 8 —_ rela ro hie Valine . . . . . . . . .. £ —— at i pobre Arginine... . LL... 8 drier pe md _——— Histidine. . . . . . . . . . £ —