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When it comes to chicken, bake, broil, grill, roast, or saute, but do not fry.
Select the chicken breast, which has far less saturated fat than the leg, thigh, and wing, and remove the skin before eating. Duck and goose are higher in saturated fat than chicken and should not be eaten often.
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| Capon, Cornish Hen, Duck, Goose |
Portion |
Total
Carbs (g) |
Total
Sugar (g) |
Total
Fats (g) |
Recmmd. |
| Cornish hen, roasted - Light meat, without skin |
3 oz |
0 |
0 |
3 |
Good |
| Capon, roasted, 1/2 chicken, w/skin |
23 oz |
0 |
0 |
74 |
Very Limited |
| Capon, roasted, w/skin |
4 oz |
0 |
0 |
13 |
Very Limited |
| Cornish hen, roasted - Dark meat, w/skin |
3 oz |
0 |
0 |
11 |
Very Limited |
| Cornish hen, roasted - Dark meat, without skin |
3 oz |
0 |
0 |
7 |
Very Limited |
| Cornish hen, roasted - Light meat, w/skin |
3 oz |
0 |
0 |
8 |
Very Limited |
| Duck, roasted w/skin |
3 oz |
0 |
0 |
24 |
Very Limited |
| Duck, roasted, without skin |
3 oz |
0 |
0 |
10 |
Very Limited |
| Goose, roasted, w/skin |
3 oz |
0 |
0 |
19 |
Very Limited |
| Goose, roasted, without skin |
3 oz |
0 |
0 |
11 |
Very Limited |
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