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Chicken, meat only, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part M % 50 Estimated value.
Water 75 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Kilojoules 457 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 108 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 2.1 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Saturated fatty acids 0.6 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Transunsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 1 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Cis-poly unsaturated fatty acids 0.4 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Cholesterol 70 mg 555 US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23, September 2010. Online edition, www.nal.usda.gov/fnic/foodcomp/search/
Carbohydrate, glycemic 0 g 63 Calculated from summation of mono/disaccharides and starch.
Starch 0 g 50 Estimated value.
Mono+Di saccharides 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Sugar, added 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Protein 22.3 g 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 11 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 11 µg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Beta-carotene 0 µg 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Vitamin D 0.1 µg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin E 0.2 alfa-TE 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Thiamin 0.14 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Riboflavin 0.18 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Niacin 7.8 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B6 0.38 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Folate 11 µg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Vitamin B12 0.4 µg 50 Estimated value.
Vitamin C 0 mg 50 Estimated value.
Calcium 6 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Iron 0.7 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Sodium 77 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Potassium 380 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Magnesium 26 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Zinc 1.2 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Selenium 8 µg 51 Value imputed from similar food item.
Copper 0.03 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.
Phosphorus 160 mg 525 Food Standards Agency (2002). McCance and Widdowson’s The Composition of Foods, Sixth summary edition. Cambridge: The Royal Society of Chemistry.

Classifications

LanguaL coding of the food
LanguaL Classification
A0273 Poultry or poultry product (US CFR)
A0795 Poultry meat (EUROFIR)
B1457 Chicken
C0268 Skeletal meat part, without bone, without skin
E0151 Solid
F0003 Not heat-treated
G0003 Cooking method not applicable
H0003 No treatment applied
J0142 Preserved by chilling or freezing
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Poultry, raw

Food Groups