Phone:

E-mail:
02 9929 4077

acmf@chicken.org.au



Level 7, 122 Walker Street
NORTH SYDNEY
PO Box 579, North Sydney NSW 2059


Phone:

Fax:

E-mail:

02 9929 4077

02 9925 0627

acmf@chicken.org.au

ABN 24 077 883 026

Nutritional Database

This feature allows for easy and convenient comparison of the nutritional composition of a range of cuts of chicken, beef, lamb and pork. At any one time, up to three different meat cuts can be specified by selection through the drop-down menus.

All results are based on a 100 gram sample of the selected meat cut.

The data used for the comparisons is extracted from the FSANZ Nutritional Composition of Australian Foods, Canberra 2010 which can be accessed in full at http://www.foodstandards.gov.au/science/monitoringnutrients/nutrientables/Pages/default.aspx and the NHRMC Nutrient Reference Values for Australia and New Zealand Including Recommended Dietary Intakes which can be accessed at http://www.nhmrc.gov.au/guidelines/publications/n35-n36-n37 or the executive summary at http://www.nhmrc.gov.au/_files_nhmrc/file/publications/synopses/n36.pdf


Please choose the following to obtain RDI data

Sex: Age Range:

References/Sources of Data:

Nutritional Composition of Australian Foods, Canberra 2010 which can be accessed in full at http://www.foodstandards.gov.au/science/monitoringnutrients/nutrientables/Pages/default.aspx and the NHRMC Nutrient Reference Values for Australia and New Zealand Including Recommended Dietary Intakes (2006) which can be accessed at http://www.nhmrc.gov.au/guidelines/publications/n35-n36-n37 or the executive summary at http://www.nhmrc.gov.au/_files_nhmrc/file/publications/synopses/n36.pdf

Nutritional compositions are based on the following source: NUTTAB 2010 (Food Standards Australia New Zealand); The University of New South Wales; Professor Heather Greenfield and co-workers at the University of New South Wales.  NUTTAB 2010 is licensed by Food Standards Australia New Zealand (FSANZ) under a Creative Commons Attribution-ShareAlike 3.0 Australia licence.

There are limitations associated with food composition databases. Nutrient data published in NUTTAB 2010 may represent an average of the nutrient content of a particular sample of foods and ingredients, determined at a particular time. The nutrient composition of foods and ingredients can vary substantially between batches and brands because of a number of factors, including changes in season, changes in formulation, processing practices and ingredient source. While most of the data contained in NUTTAB 2010 are generated from analysed values, some of the data are borrowed from overseas food composition tables; supplied by the food industry; taken from food labels; imputed from similar foods; or calculated using a recipe approach.

An easy way to get started...

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