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.
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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
Tukunga
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R gilbert (not verified)
29 o Hūrae 2010
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