Bowers J A, Craig J A, Tucker T J, Holden J M, Posati L P
J Am Diet Assoc. 1987 Jun;87(6):736-9.
As part of the USDA's effort to obtain accurate data for nutrient composition handbooks, we determined proximate composition and vitamin (thiamin, riboflavin, niacin, folacin, pantothenic acid, and vitamins B-6 and B-12) content of fast-food fried chicken. Ninety-four samples were purchased from six chains in 10 cities throughout the United States. Vitamin content of breast and thigh meat portions differed, and slight differences in composition among brands were noted. Thiamin values for breast and thigh muscle, respectively, ranged from 0.062 to 0.136 and from 0.078 to 0.122 mg/100 gm; riboflavin, from 0.176 to 0.205 and 0.249 to 0.328 mg/100 gm; niacin, from 6.32 to 8.46 and 3.86 to 5.57 mg/100 gm; vitamin B-6, from 0.315 to 0.390 and 0.189 to 0.271 mg/100 gm; folacin, from 4.2 to 6.9 and 5.00 to 8.00 micrograms/100 gm; vitamin B-12, from 0.331 to 0.459 and 0.382 to 0.596 micrograms/100 gm; and pantothenic acid, from 1.48 to 1.68 and 1.58 to 1.77 mg/100 gm. Pressure-fried samples tended to have higher percentage moisture and lower percentage fat than crispy, open-vat fried samples. Fat ranged from about 15% to 20%.
作为美国农业部为营养成分手册获取准确数据所做努力的一部分，我们测定了快餐炸鸡的近似成分和维生素（硫胺素、核黄素、烟酸、叶酸、泛酸以及维生素B-6和B-12）含量。从美国10个城市的6家连锁店购买了94份样品。鸡胸肉和鸡腿肉部分的维生素含量有所不同，各品牌之间的成分也存在细微差异。鸡胸肉和鸡腿肉中硫胺素的含量分别为0.062至0.136毫克/100克和0.078至0.122毫克/100克；核黄素分别为0.176至0.205毫克/100克和0.249至0.328毫克/100克；烟酸分别为6.32至8.46毫克/100克和3.86至5.57毫克/100克；维生素B-6分别为0.315至0.390毫克/100克和0.189至0.271毫克/100克；叶酸分别为4.2至6.9微克/100克和5.00至8.00微克/100克；维生素B-12分别为0.331至0.459微克/100克和0.382至0.596微克/100克；泛酸分别为1.48至1.68毫克/单位和1.58至1.77毫克/100克。压力油炸的样品往往比脆皮开放式大桶油炸的样品含水量更高、脂肪含量更低。脂肪含量约为15%至20%。
