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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

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

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How to cite this page

Vanessa Wintle and Stacey Lepper, Poultry industry – Industry structure, Te Ara – the Encyclopedia of New Zealand, https://teara.govt.nz/en/diagram/17311/nutritional-values-of-meat (accessed 4 June 2026).

Story by Vanessa Wintle and Stacey Lepper, published 1 March 2009.

Comments

R gilbert
29 July 2010
This is wrong. This is sad and to think that human beings can live with themselves when they don't think about these issues, purchase non-free range food makes me so sick. If it's not free range stand up and say you won't eat it. As for saying it's 'too expensive' well then perhaps you shouldn't be purchasing it at all. On that note the more we eat and demand free range the cheaper it will become! You should think before you eat and if you don't your a bloody selfish idiot...we can make a difference especially here in a country the size of NZ so let's set a precedent and demand it