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Food ID: 882
Kylling, ben, kød og skind, rå Danish
Name
Chicken, leg, flesh and skin, raw
Taxonomic name
Gallus domesticus
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 635 kJ 1003
Energy (kcal) 152 kcal 1003
Protein 18.4 g 0 1347
Protein from Amino Acids 15.2 g 1003
Protein, labeling 18.4 g 0 1347
Carbohydrate by difference 0.0 g 1003
Available carbohydrates 0.0 g 1003
Available carbohydrate, labelling 0.0 g 1003
Dietary fibre 0.0 g 1347
Fat 8.7 g 1347
Alcohol 0.0 g 1347
Salt labelling 0.21 g 1003
Ash 0.9 g 1347
Dry matter 28.0 g 1347
Water 72.0 g 1347
Nitrogen 3.088 g 1347
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 28.0 RE 1003
Retinol 28.0 µg 1347
beta-Carotene 0 µg 1655
Vitamin D 1.50 µg 1003
Vitamin D3 1.50 µg 1347
Vitamin E 0.500 α-TE
alpha-Tocopherol 0.500 mg 1347
Vitamin K1 0 µg 1655
Thiamin (Vitamin B1) 0.0700 mg 1347
Riboflavin (Vitamin B2) 0.180 mg 1347
Niacin equivalent 8.75 NE 1003
Niacin 5.40 mg 1347
Vitamin B6 0.300 mg 1347
Folate 9.00 µg 1347
Vitamin B12 0.350 µg 1347
Vitamin C 3.00 mg 1003
Ascorbic acid 3.00 mg 1347
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 83.0 mg 1347
Potassium 210 mg 1347
Calcium 11.0 mg 1347
Magnesium 21.0 mg 1347
Iron 1.03 mg 1347
Zinc 2.00 mg 1347
Chromium 1.50 µg 0.5 0.1 - 27 39 1824
Selenium 12.5 µg 11.9 8 - 17.2 39 1824
Phosphorus 154 mg 1347
Iodine 1.40 µg 1 2136
Nickel 0.300 µg 0.1 0 - 2.8 39 1824
Mercury 0.200 µg 0.1 0 - 0.8 39 1824
Cadmium 0 µg 0 0 - 0.1 39 1824
Lead 0.700 µg 0.6 0 - 2.7 39 1824
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Added Sugar 0.0 g 1 2133
Free Sugars 0.0 g 1 2133
Saturated fatty acids g/100g % Source
C4:0 0.000 0 1938
C6:0 0.000 0 1938
C8:0 0.000 0 1938
C10:0 0.000 0 1938
C12:0 0.012 0.154 1346
C14:0 0.071 0.887 1346
C16:0 1.863 23.4 1346
C18:0 0.514 6.45 1346
Monounsaturated fatty acids g/100g % Source
C16:1,n-7 0.490 6.15 1346
C18:1,n-9 3.061 38.4 1346
C20:1,n-11 0.089 1.11 1346
C22:1,n-9 0.000 0 1938
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 1.699 21.3 1346
C18:3,n-3 0.083 1.04 1346
C18:4,n-3 0.000 0 1938
C20:4,n-6 0.047 0.591 1346
C20:5,n-3 0.006 0.0771 1346
C22:5,n-3 0.006 0.0771 1346
C22:6,n-3 0.018 0.231 1346
Fatty acids sums g/100g % Source
Sum saturated fatty acids 2.460 30.9 1003
Sum monounsaturated fatty acids 3.640 45.7 1003
Sum polyunsaturated fatty acids 1.860 23.3 1003
Sum fatty acids 7.960 100 1003
Sum n-3 fatty acids 0.114 1.42 1003
Sum n-6 fatty acids 1.746 21.9 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 81 mg 1347
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 896 290 1059
Leucine 1360 440 1059
Lysine 1730 560 1059
Methionine 494 160 1059
Cystine 124 40 1059
Phenylalanine 710 230 1059
Tyrosine 587 190 1059
Threonine 772 250 1059
Tryptophan 201 65 1059
Valine 1020 330 1059
Arginine 1240 400 1059
Histidine 494 160 1059
Alanine 1140 370 1059
Aspartic acid 1700 550 1059
Glutamic acid 2560 830 1059
Glycine 1080 350 1059
Proline 865 280 1059
Serine 772 250 1059
Factors etc. Value No. Samples Source
Waste 51 20 1127
Nitrogen conversion factor 6.25
Fatty acid conversion factor 0.915

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