Chicken Heart
Description
Chicken heart, an especially rich source of iron, zinc, copper, riboflavin and pantothenic acid. It also contains more lipids and cholesterol than many other sections of the chicken; consumption should be limited accordingly.
Caloric Content
| 1 | 2 | |
| Calories: | 9 | 268 |
| Protein: | .95 | 38.29 gm |
| Carbohydrates: | .04 | .15 gm |
| Fiber: | 0 | 0 gm |
| Total fats: | .57 | 11.49 gm |
| Saturated fats: | .16 | 3.27 gm |
| Unsaturated fats: | .31 | 6.25 gm |
| Cholesterol: | 8 | 350 mg |
1. 6.1 grams
2. Cooked - 1 cup, 145 grams
Vitamin Content
| 1 | 2 | USRDA | |
| Vitamin A: | 2 | 41 | 5000 IU |
| Thiamine: | .009 | .102 | 1.7 mg |
| Vitamin B-2: | .044 | 1.074 | 1.7 mg |
| Vitamin B-6: | .02 | .47 | 2.0 mg |
| Vitamin B-12: | .44 | 10.56 | 6 mcg |
| Biotin: | .8 | - | 300 mcg |
| Niacin: | .298 | 4.064 | 20 mg |
| Pantothenic Acid: | .156 | 3.848 | 10 mg |
| Folic acid: | 4 | 116 | 400 mcg |
| Vitamin C: | .2 | 2.6 | 60 mg |
| Vitamin E: | - | - | 30 IU |
1. 6.1 grams
2. Cooked - 1 cup, 145 grams
Mineral Content
| 1 | 2 | USRDA | |
| Calcium: | 1 | 27 | 1000 mg |
| Copper: | .021 | .728 | 2 mg |
| Iron: | .36 | 13.09 | 18 mg |
| Magnesium: | 1 | 29 | 400 mg |
| Manganese: | .005 | .155 | n/a mg |
| Phosphorus: | 11 | 289 | 1000 mg |
| Potassium: | 11 | 192 | n/a mg |
| Selenium: | - | - | n/a mcg |
| Sodium: | 5 | 69 | n/a mg |
| Zinc: | .4 | 10.59 | 15 mg |
1. 6.1 grams
2. Cooked - 1 cup, 145 grams
Amino Acid Content
| 1 | 2 | |
| Tryptophan: | .012 | .490 gm |
| Threonine: | .043 | 1.734 gm |
| Isoleucine: | .051 | 2.052 gm |
| Leucine: | .083 | 3.339 gm |
| Lysine: | .079 | 3.210 gm |
| Methionine: | .023 | .925 gm |
| Cysteine: | .013 | .521 gm |
| Phenylalanine: | .042 | 1.715 gm |
| Tyrosine: | .034 | 1.372 gm |
| Valine: | .054 | 2.169 gm |
| Arginine: | .061 | 2.456 gm |
| Histidine: | .025 | 1.005 gm |
| Alanine: | .060 | 2.414 gm |
| Aspartic acid: | .092 | 3.725 gm |
| Glutamic acid: | .141 | 5.685 gm |
| Glycine: | .053 | 2.126 gm |
| Proline: | .048 | 1.955 gm |
| Serine: | .038 | 1.544 gm |
1. 6.1 grams
2. Cooked - 1 cup, 145 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.
United States Department of Agriculture. Composition of Foods: Poultry Products-Raw-Processed-Prepared. Washington D.C. 1979.
| Signup Free Applied Health Journal |
||||
|
FREE Sample Issue Your email address is all we need to start you on a better path to health. We respect your privacy.
|
