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Where can I find information on
the nutrition of meat and poultry products?
USDA's
Food and Nutrition Information Center has compiled a wide variety
of links to food and nutrition resources on the Internet.
USDA's Center for Nutrition
Policy and Promotion also has information on the Food Guide Pyramid,
preparing nutritious meals and the Healthy Eating Index as well as
other nutrition information. For specific food composition data, we
suggest Nutritive
Value of Foods, Home and Garden Bulletin 72 (HG-72). Published
in 2002, HG-72 contains data on over 1,274 foods expressed in terms
of common household units. The 19 nutrients in the table are water;
calories; protein; total fat; saturated, monounsaturated, and polyunsaturated
fatty acids; cholesterol; total dietary fiber; calcium; iron; potassium;
sodium; vitamin A in IU and RE units; thiamin; riboflavin; niacin;
and ascorbic acid.
The American Dietetic Association (https://webarchive.library.unt.edu/eot2008/20090117150618/http://www.eatright.org/,
a non-governmental resource) also has a variety of nutrition information
on their Web site.
(For more nutrition information: USDA
Agricultural Research Service Nutrient Data Laboratory Web site)
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Should
the skin be removed from chicken before or after cooking?
Chicken is a healthful meat which provides a significant amount of
protein. A 100-gram (3 1/2-ounce) portion of roasted breast meat with
skin has 197 calories, 30 grams of protein, 84 milligrams cholesterol
and 7.8 grams fat (35% of total calories). To eliminate about half
the fat, trim away the skin before eating the meat. It makes little
difference in the fat content whether the skin is removed before or
after cooking, but the meat is more moist and tender when cooked with
the skin on.
(Source: Focus
On Chicken)
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What
is the cholesterol content of eggs?
The most recent study done by USDA's Agricultural Research Service
showed cholesterol content of one large egg to be 213 milligrams.
All of the cholesterol is in the yolk. The industry is testing various
poultry feeding and management practices to see if the cholesterol
content can be reduced.
Today's large egg contains 70 calories, 5 grams of fat, and 6 grams
of protein. The egg is a good source of complete protein, vitamins
A and B-12, riboflavin, folacin, iron, zinc, and phosphorus.
(Source: Shell Eggs from Farm to Table) |
Last Modified:
March 20, 2007 |
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