Jump to content

Hen, fillet, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 73 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Kilojoules 451 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 106 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0.7 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Saturated fatty acids 0.2 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
C12:0 0.02 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C14:0 0.01 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C16:0 0.13 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C18:0 0.05 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Transunsaturated fatty acids 0 g 20 Estimated value.
Cis-mono unsaturated fatty acids 0.3 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
C16:1 sum 0.02 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C18:1 sum 0.2 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Cis-poly unsaturated fatty acids 0.1 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
C18:2n-6 0.1 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C18:3n-3 0 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:3n-3 0 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:3n-6 0 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:4n-3 0 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:4n-6 0.02 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C20:5n-3 (EPA) 0 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C22:5n-3 (DPA) 0.01 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
C22:6n-3 (DHA) 0.02 g 207 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Cis-poly unsaturated fatty acids, n-3 0.04 g 73c Calculated as the sum of omega-3 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 2000. Dif. food items. Internal notes.
Cis-poly unsaturated fatty acids, n-6 0.12 g 74c Calculated as the sum of omega-6 fatty acids from reference 207: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority.Nutrient analysis 2000. Dif. food items. Internal notes.
Cholesterol 63 mg 30 Calculated value from a similar food item.
Carbohydrate, glycemic 0 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 20 Estimated value.
Mono+Di saccharides 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Protein 25 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Salt 0.1 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 9 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 9 µg 30 Calculated value from a similar food item.
Beta-carotene 0 µg 30 Calculated value from a similar food item.
Vitamin D 0.1 µg 30 Calculated value from a similar food item.
Vitamin E 0.3 alfa-TE 30 Calculated value from a similar food item.
Thiamin 0.08 mg 30 Calculated value from a similar food item.
Riboflavin 0.17 mg 30 Calculated value from a similar food item.
Niacin 6.5 mg 30 Calculated value from a similar food item.
Vitamin B6 0.6 mg 30 Calculated value from a similar food item.
Folate 7 µg 30 Calculated value from a similar food item.
Vitamin B12 0.5 µg 30 Calculated value from a similar food item.
Vitamin C 0 mg 20 Estimated value.
Calcium 8 mg 30 Calculated value from a similar food item.
Iron 0.9 mg 30 Calculated value from a similar food item.
Sodium 52 mg 30 Calculated value from a similar food item.
Potassium 220 mg 30 Calculated value from a similar food item.
Magnesium 23 mg 30 Calculated value from a similar food item.
Zinc 1.4 mg 30 Calculated value from a similar food item.
Selenium 11 µg 30 Calculated value from a similar food item.
Copper 0.14 mg 30 Calculated value from a similar food item.
Phosphorus 192 mg 30 Calculated value from a similar food item.
Iodine 0.5 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0273 Poultry or poultry product (US CFR)
A0795 Poultry meat (EUROFIR)
B1713 Hen
C0268 Skeletal meat part, without bone, without skin
E0152 Divided into pieces
F0003 Not heat-treated
G0003 Cooking method not applicable
H0001 Treatment applied not known
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

Food Groups