Story: Poultry industry

Nutritional values of meat

Nutritional values of meat

A roasted thigh of chicken, without skin, has similar energy and protein levels to legs of venison, lamb and beef. However, the fat content and cholesterol levels are somewhat higher.

Using this item

Te Ara - The Encyclopedia of New Zealand

This item has been provided for private study purposes (such as school projects, family and local history research) and any published reproduction (print or electronic) may infringe copyright law. It is the responsibility of the user of any material to obtain clearance from the copyright holder.

Source: Nelofar Athar and others, The concise New Zealand food composition tables, 7th ed. Palmerston North: New Zealand Institute for Crop and Food Research, Ministry of Health, 2006, pp. 51–57

All images & media in this story

How to cite this page:

Vanessa Wintle and Stacey Lepper, 'Poultry industry - Industry structure', Te Ara - the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/en/diagram/17311/nutritional-values-of-meat (accessed 1 April 2020)

Story by Vanessa Wintle and Stacey Lepper, published 24 Nov 2008