Here are the USDA data for thiamine (vitamin B1) chicken dark meat, no skin, separable fat or bone.
|
mg/100g USDA |
mg/ 100 g of protein |
|
|
Chicken thigh |
0.088 |
0.45 |
|
Chicken leg |
0.079 |
0.41 |
|
Chicken drumstick |
0.090 |
0.46 |
|
Chicken dark meat, broilers, fryers |
0.077 |
0.38 |
|
Chicken dark meat, stewing, USDA |
0.163 |
0.77 |
|
Chicken dark meat, roasting |
0.072 |
0.38 |
|
Chicken dark meat, ADF Typicals™ values |
0.081 |
0.42 |
Cooking reduces thiamine content by 30% plus.
Freezing reduces thiamine content.
Cats need significant amounts of thiamine
Most formulation programs give you 6 or more choices for chicken dark meat no skin. They list mg/ 100g of the ingredient. Do not choose the stewing chicken. If you choose the stewing chicken, and your client buys a roasting chicken or the thiamine data for the stewing chicken are wrong (what Steve thinks), your recipe may fall short of thiamine.
Don’t take a chance, use ADF Typicals™ ingredients, and if cooked, apply ADF Cooking™ methods.