Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat3.0
Carbohydrate0.0
Protein20.0
Dietary fibre0.0
Alcohol0.0
Water76.0
Energy content
Energy contentenergiprosent
Fat25
Carbohydrate0
Protein75
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 452 kJ (107 kcal)
  • Edible part: 66 %
NutrientSourceQuantityEnergiprosent
Fat24%
Carbohydrate0%
Dietary fibre0%
Protein75%
Alcohol0%
Water-

Carbohydrates

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

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)14 RE1 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E8 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)19 %
Vitamin B2 (riboflavin)10 %
Vitamin B3 (niacin)
Niacin equivalents69 %
Vitamin B6 (pyridoxine)31 %
Vitamin B9 (folate)1 %
Vitamin B12 (cobalamin)5 %
Vitamin C (askorbic acid)3 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)0 %
Sodium (Na)
Potassium (K)9 %
Magnesium (Mg)8 %
Phosphorus (P)38 %
Trace elementsSourceQuantity
Iron (Fe)4 %
Zinc (Zn)9 %
Selenium (Se)13 %
Copper (Cu)4 %
Iodine (I)0 %

Classification

Food ID: 03.292

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
C0268Skeletal meat part, without bone, without skin
E0151Solid
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

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)

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)

Sodium (Na) in Chicken, without skin, raw

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

Retinol in Chicken, without skin, raw

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

Alcohol in Chicken, without skin, raw

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

Vitamin B3 (niacin) in Chicken, without skin, raw

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

Niacin equivalents in Chicken, 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)

Cholesterol in Chicken, without skin, raw

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

Calcium (Ca) in Chicken, without skin, raw

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

Carbohydrate in Chicken, 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])

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

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

Sugar, total in Chicken, without skin, raw

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

Vitamin A (RAE) in Chicken, 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))

Zinc (Zn) in Chicken, without skin, raw

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

Potassium (K) in Chicken, without skin, raw

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

Magnesium (Mg) in Chicken, without skin, raw

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

Vitamin B2 (riboflavin) in Chicken, 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, without skin, raw

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

Vitamin E in Chicken, without skin, raw

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

Water in Chicken, without skin, raw

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

Iodine (I) in Chicken, without skin, raw

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

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

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

Vitamin D in Chicken, without skin, raw

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

Beta-carotene in Chicken, without skin, raw

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

Copper (Cu) in Chicken, without skin, raw

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

Dietary fibre in Chicken, without skin, raw

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

C20:3n-3 (eicosatrienoic acid) in Chicken, without skin, raw

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

Vitamin B1 (thiamin) in Chicken, 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, 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, without skin, raw

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

Saturated fatty acids in Chicken, without skin, raw

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

C16:1 sum (palmitoleic acid) in Chicken, without skin, raw

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

Salt (NaCl) in Chicken, 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)

Iron (Fe) in Chicken, without skin, raw

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

Selenium (Se) in Chicken, without skin, raw

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

Polyunsaturated fatty acids in Chicken, without skin, raw

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

Fat in Chicken, 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, without skin, raw

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

Vitamin B9 (folate) in Chicken, without skin, raw

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

Trans fatty acids in Chicken, without skin, raw

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

Vitamin B6 (pyridoxine) in Chicken, 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, without skin, raw

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

Sugar, added in Chicken, without skin, raw

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

Starch in Chicken, without skin, raw

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

Phosphorus (P) in Chicken, without skin, raw

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

Monounsaturated fatty acids in Chicken, without skin, raw

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

Omega-6 in Chicken, without skin, raw

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

Vitamin C (askorbic acid) in Chicken, without skin, raw

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

Omega-3 in Chicken, 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, 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, without skin, raw

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

Sugar, free in Chicken, without skin, raw

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

C16:0 (palmitic acid) in Chicken, 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, without skin, raw

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

Vitamin B12 (cobalamin) in Chicken, 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, without skin, raw

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

Protein in Chicken, 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, without skin, raw

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

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