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Australia — FSANZ AFCD

Pigeon (squab), meat, cooked

Per-100 g nutrient composition · Meat, poultry and game products and dishes.
A neutral nutrient reference — not veterinary or dietary advice.

Nutrients (92)

NutrientValueUnit
Energy with dietary fibre, equated1681kJ
Energy, without dietary fibre, equated1681kJ
Moisture (water)44g
Protein22.3g
Nitrogen3.58g
Fat, total35.2g
Ash1.1g
Total dietary fibre0g
Alcohol0g
Fructose0g
Glucose0g
Sucrose0g
Maltose0g
Lactose0g
Total sugars0g
Added sugars0g
Free sugars0g
Starch0g
Available carbohydrate, without sugar alcohols0g
Available carbohydrate, with sugar alcohols0g
Calcium (Ca)17mg
Iodine (I)1.3ug
Iron (Fe)2.98mg
Magnesium (Mg)18mg
Phosphorus (P)178mg
Potassium (K)220mg
Selenium (Se)18.3ug
Sodium (Na)75mg
Zinc (Zn)3.03mg
Retinol (preformed vitamin A)76ug
Beta-carotene0ug
Beta-carotene equivalents (provitamin A)0ug
Vitamin A retinol equivalents76ug
Thiamin (B1)0.205mg
Riboflavin (B2)0.278mg
Niacin (B3)6.67mg
Niacin derived from tryptophan4.28mg
Niacin derived equivalents12.62mg
Pyridoxine (B6)0.45mg
Cobalamin (B12)0.4ug
Folate, natural5ug
Folic acid0ug
Total folates5ug
Dietary folate equivalents5ug
Vitamin C6mg
Cholecalciferol (D3)0.19ug
Ergocalciferol (D2)0ug
25-hydroxy cholecalciferol (25-OH D3)0.29ug
25-hydroxy ergocalciferol (25-OH D2)0ug
Vitamin D3 equivalents1.62ug
Alpha tocopherol0.4mg
Vitamin E0.38mg
C40g
C60g
C80g
C100g
C120g
C140.2g
C150g
C167.48g
C170.03g
C181.73g
C200g
C220g
C240g
Total saturated fatty acids, equated9.44g
C14:10.1g
C16:13.89g
C17:10g
C18:115.46g
C20:10.07g
C22:10g
C24:10.07g
Total monounsaturated fatty acids, equated19.58g
C18:2w63.92g
C18:3w30.13g
C18:3w60mg
C20:2w666.48mg
C20:3w30mg
C20:3w60mg
C20:4w60mg
C20:5w30mg
C22:5w30mg
C22:4w60mg
C22:2w60mg
C22:6w30mg
Total polyunsaturated fatty acids, equated4.12g
Total long chain omega 3 fatty acids, equated0mg
Total trans fatty acids, imputed156.22mg
Caffeine0mg
Cholesterol116mg
Tryptophan252mg

Source

FSANZ Australian Food Composition Database (CC BY 2.5 AU). Food code F010381. Original source.

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