| Composition | gram |
|---|---|
| Fat | 37.4 |
| Carbohydrate | 0.0 |
| Protein | 11.7 |
| Dietary fibre | 0.0 |
| Alcohol | 0.0 |
| Water | 51.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 87 |
| Carbohydrate | 0 |
| Protein | 13 |
| Dietary fibre | 0 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 87 E% | ||
| Carbohydrate | 0 E% | ||
| Dietary fibre | 0 E% | ||
| Protein | 12 E% | ||
| Alcohol | 0 E% | ||
| Water | - |
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 56 RE | 7 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 12 % | ||
| Vitamin E | 20 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 0 % | ||
| Sodium (Na) | |||
| Potassium (K) | 5 % | ||
| Magnesium (Mg) | 4 % | ||
| Phosphorus (P) | 23 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 5 % | ||
| Zinc (Zn) | 8 % | ||
| Selenium (Se) | 13 % | ||
| Copper (Cu) | 3 % | ||
| Iodine (I) | 14 % |
Food ID: 03.390
Scientific name: Gallus gallus (Linnaeus, 1758)
| Facets | |
|---|---|
| F20 Part-consumed-analysed | Only skin (A0F7Q) |
| LanguaL | Classification |
|---|---|
| A0273 | Poultry or poultry product (US CFR) |
| A0795 | Poultry meat (EUROFIR) |
| B1457 | Chicken |
| C0193 | Skin, animal |
| E0151 | Solid |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0003 | No treatment applied |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
The foods in the Food Composition Table are described using two classification systems.
FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.
LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
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
Calculated 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
University of Oslo (2018). Iodine project 2017-2018.
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
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
Calculated 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
University of Oslo (2018). Iodine project 2017-2018.
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method indicator | Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60) |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Calculation method |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation of a component from one or more components in the same food |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g]) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation of a component from one or more components in the same food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation of a component from one or more components in the same food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Fatty acids, total polyunsaturated n-3 fatty acids |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation of a component from one or more components in the same food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation of a component from one or more components in the same food |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Fatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation of a component from one or more components in the same food |
| Value type | Type not known |
| Acquisition type | Not known |
| Method type | Method type not known |
| Method indicator | Method not known |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation of a component from one or more components in the same food |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Fat, monounsaturated cis, total, calculated from total monounsaturated cis fatty acids |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Fat, saturated, total, calculated from total saturated fatty acids |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation of a component from one or more components in the same food |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation of a component from one or more components in the same food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method indicator | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |