Purpose: This study aims to summarise analysed nutrient data for Australian chicken meat and compare analysed data for Australian chicken meat with overseas data.
Approach: Analysed nutrient data for Australian chicken meat was compared with publicly available English language databases from overseas countries. Where similar cuts were available ratio plots were developed to determine similarities and differences. Baked chicken leg was highest in total fat and wings were composed of the greatest amount of monounsaturated fat.
Findings: Nutrient values for calcium, zinc and vitamin E were greatest in the chicken leg, iron in the chicken thigh and the B vitamins varied between chicken breast (niacin), chicken thigh (riboflavin and thiamin). Data for Australian chicken meat was most different from European data and most similar to New Zealand data. The greatest variations were identified for the total fat and fatty acid values.
Practical implications: The large differences signify the importance of using local nutrient values and the need to regularly update food composition databases with analysed rather than calculated data.
Originality/value: This study is unique as it provides comprehensive nutrient data for a lean meat source which is popular Australian. The study also indicates the limitations associated with sourcing food composition data from other databases, despite using the same food name.