Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat6.6
Carbohydrate0.0
Protein18.0
Dietary fibre0.0
Alcohol0.0
Water75.0
Energy content
Energy contentenergiprosent
Fat44
Carbohydrate0
Protein56
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 550 kJ (131 kcal)
  • Edible part: 74 %
NutrientSourceQuantityEnergiprosent
Fat44%
Carbohydrate0%
Dietary fibre0%
Protein55%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource0 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource6.6 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource1.9 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource2.8 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource1.6 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)19 RE2 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E11 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)19 %
Vitamin B2 (riboflavin)13 %
Vitamin B3 (niacin)
Niacin equivalents48 %
Vitamin B6 (pyridoxine)18 %
Vitamin B9 (folate)2 %
Vitamin B12 (cobalamin)5 %
Vitamin C (askorbic acid)2 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)0 %
Sodium (Na)
Potassium (K)8 %
Magnesium (Mg)7 %
Phosphorus (P)34 %
Trace elementsSourceQuantity
Iron (Fe)6 %
Zinc (Zn)14 %
Selenium (Se)14 %
Copper (Cu)6 %
Iodine (I)0 %

Classification

Food ID: 03.332

Scientific name: Gallus gallus (Linnaeus, 1758)

FoodEx2: Chicken fresh meat (A01SP)

Facets
F20 Part-consumed-analysedW/o skin (A07QR)

LanguaL

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0273Poultry or poultry product (US CFR)
A0795Poultry meat (EUROFIR)
B1457Chicken
C0266Skeletal meat part, with bone, without skin
E0122Divided or disintegrated
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0142Preserved by chilling or freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0160Thigh (POULTRY MEAT CUT)

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

224b

Calculated mean value from reference 224a: Norwegian Food Safety Authority. Nutrient analysis 2016-2017. Egg and chicken. Published report (2017): "Analyse av egg og kylling. Næringsstoff- og miljøgiftanalyser". www.mattilsynet.no

325

University of Oslo (2018). Iodine project 2017-2018.

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Sugar, added in Chicken, leg (thigh and drumstick), without skin, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Cholesterol in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Selenium (Se) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Potassium (K) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Omega-6 in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Protein in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

C14:0 (myristic acid) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Vitamin D in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Fat in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Vitamin B3 (niacin) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Alcohol in Chicken, leg (thigh and drumstick), without skin, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Retinol in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Carbohydrate in Chicken, leg (thigh and drumstick), without skin, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

C16:1 sum (palmitoleic acid) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Salt (NaCl) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Vitamin C (askorbic acid) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Beta-carotene in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

C18:0 (stearic acid) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Vitamin B6 (pyridoxine) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Sugar, free in Chicken, leg (thigh and drumstick), without skin, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Iron (Fe) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Water in Chicken, leg (thigh and drumstick), without skin, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Trans fatty acids in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Omega-3 in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Vitamin A (RAE) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Niacin equivalents in Chicken, leg (thigh and drumstick), without skin, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Monounsaturated fatty acids in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Sugar, total in Chicken, leg (thigh and drumstick), without skin, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Zinc (Zn) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

C20:3n-3 (eicosatrienoic acid) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Calcium (Ca) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

C12:0 (lauric acid) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Polyunsaturated fatty acids in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

C20:4n-6 (arachidonic acid) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

C18:1 sum (oleic acid) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

C22:6n-3 (docosahexaenoic acid, DHA) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Iodine (I) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeType not known
Acquisition typeNot known
Method typeMethod type not known
MethodMethod not known

Phosphorus (P) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Saturated fatty acids in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

C18:2n-6 (linoleic acid) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

C20:4n-3 (eicosatetraenoic acid) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

C20:5n-3 (eicosapentaenoic acid, EPA) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

C18:3n-3 (alpha-linolenic acid) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Vitamin B2 (riboflavin) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

C16:0 (palmitic acid) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Sodium (Na) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Vitamin B9 (folate) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Copper (Cu) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

C22:5n-3 (docosapentaenoic acid, DPA) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Starch in Chicken, leg (thigh and drumstick), without skin, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin E in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Vitamin B12 (cobalamin) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Magnesium (Mg) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

Dietary fibre in Chicken, leg (thigh and drumstick), without skin, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin B1 (thiamin) in Chicken, leg (thigh and drumstick), without skin, raw

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing analytical results
MethodCalculation method

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