List of the ingredients of meat
| Proteins (g) | Fat (g) | Water (g) | Energy (kJ) | Cholesterol (mg) | |
|---|---|---|---|---|---|
| Chicken , breast | 23.6 | 0.7 | 74.6 | 427 | 66 |
| Pork , raw ham | 18.3 | 4.4 | 69.5 | 476 | 51 |
| Veal , with fat | 27.9 | 2.7 | 67 | 636 | 74 |
| Horse meat | 29.8 | 3.5 | 65.3 | 645 | 65 |
| Beef, fillet (meat) | 29.6 | 3.6 | 65.7 | 636 | 73 |
| Beef, minced meat | 27.6 | 12.2 | 58.4 | 975 | 61 |
| pork meat | 28.7 | 9.6 | 60.7 | 841 | 86 |
| Turkey, baby turkey | 22.4 | 6.8 | 69.8 | 632 | 81 |
| Pork, bacon | 16 | 28.9 | 54.4 | 1340 | 60 |
| Beef, corned beef | 23.5 | 3.4 | 69.8 | 527 | 44 |
| Pork, knuckle of pork | 28.9 | 10.3 | 59.7 | 875 | 77 |
| Deer meat | 28.1 | 4th | 66.7 | 625 | 63 |
| Duck , complete | 18.1 | 17.2 | 63.7 | 940 | 76 |
| Goose , complete | 23.4 | 20.8 | 54.3 | 1170 | 77 |
| Chicken, leg | 28.2 | 11.3 | 59.4 | 895 | 85 |
| Veal, lean | 27.2 | 4.8 | 68.4 | 575 | 73 |
| Veal, breast stuffed | 18.9 | 12.7 | 62.9 | 805 | 88 |
| Veal, knuckle | 28 | 6.8 | 64.1 | 725 | 73 |
| Rabbit , complete | 26.9 | 8.9 | 63.3 | 785 | 87 |
| Pork, Kassler | 16.6 | 11.4 | 64.2 | 720 | 51 |
| Lamb , lean | 27 | 7.9 | 64 | 755 | 87 |
| Lamb, with fat | 23.3 | 19.9 | 56 | 1130 | 91 |
| Turkey, complete | 27 | 16.2 | 55.6 | 1060 | 85 |
| Turkey, breast fresh | 21st | 1 | 73.7 | 450 | 60 |
| Turkey, leg cooked | 25.3 | 9.7 | 63.9 | 790 | 88 |
| Turkey, breast done | 22.1 | 4.7 | 68.2 | 606 | 53 |
| Beef, rump steak | 28.9 | 12.1 | 57.6 | 940 | 82 |
| Pork, boiled ham | 18.4 | 3.9 | 73.8 | 430 | 49 |
(The information relates to the ingredients of 100 g of the foods mentioned.)
source
- * Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 , which in turn relates to evaluations by the University of Hohenheim