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Squab, (pigeon), meat and skin, raw |
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Squab, (pigeon), meat and skin, raw (USDA#05160) |
| Serving Size 1 unit (yield rom 1 lb ready-to-cook squab) |
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| Water 56g |
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| Calories 294 |
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| Energy 1230kj |
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| Protein 18g |
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| Total Fat 23g |
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| Ash 1g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Calcium, Ca 12mg |
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| Iron, Fe 3mg |
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| Magnesium, Mg 22mg |
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| Phosphorus, P 248mg |
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| Potassium 199mg |
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| Sodium 54mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 13mcg |
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| Vitamin C, total ascorbic acid 5mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 6mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 6mcg |
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| Folic acid 0mcg |
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| Folate, food 6mcg |
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| Folate, DFE 6mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 243IU |
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| Vitamin A, RAE 73mcg_RAE |
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| Retinol 73mcg |
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| Fatty acids, total saturated 8g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 2g |
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| 16:0 4g |
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| 18:0 2g |
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| Fatty acids, total monounsaturated 9g |
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| 16:1 undifferentiated 3g |
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| 18:1 undifferentiated 6g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 3g |
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| 18:2 undifferentiated 2g |
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| 18:3 undifferentiated 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 7g |
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| 22:6 n-3 0g |
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| Cholesterol 95mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 1g |
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| Glutamic acid 2g |
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| Glycine 1g |
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| Proline 0g |
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| Serine 0g |
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| A wine making method of continually and deliberately bringing the juice in contact with the grape skins to extract as many flavor components as possible. |
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| In reference to wine making, "skin" is the outer layer of the grape that contains the pigments, flavonoids, and tannins essential to the production of red wine. |
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