# Copy of Chicken by cooking styles (working copy) - Google Fusion Tables

Code: 1.1 Cholesterol(mg)Per 100 g: 88 Total lipid (fat)(g)Per 100 g: 21.91 Part/ Method of cooking (all with meat & skin): back,fried, batter | Code: 1.2 Cholesterol(mg)Per 100 g: 85 Total lipid (fat)(g)Per 100 g: 13.2 Part/ Method of cooking (all with meat & skin): breast,fried, batter
Code: 1.3 Cholesterol(mg)Per 100 g: 86 Total lipid (fat)(g)Per 100 g: 15.75 Part/ Method of cooking (all with meat & skin): drumstick, fried, batter | Code: 1.4 Cholesterol(mg)Per 100 g: 90 Total lipid (fat)(g)Per 100 g: 16.17 Part/ Method of cooking (all with meat & skin): leg, fried, batter
Code: 1.5 Cholesterol(mg)Per 100 g: 93 Total lipid (fat)(g)Per 100 g: 16.53 Part/ Method of cooking (all with meat & skin): thigh, fried, batter | Code: 1.6 Cholesterol(mg)Per 100 g: 79 Total lipid (fat)(g)Per 100 g: 21.81 Part/ Method of cooking (all with meat & skin): wing, fried, batter
Code: 2.1 Cholesterol(mg)Per 100 g: 89 Total lipid (fat)(g)Per 100 g: 20.74 Part/ Method of cooking (all with meat & skin): back,fried, flour | Code: 2.2 Cholesterol(mg)Per 100 g: 89 Total lipid (fat)(g)Per 100 g: 8.87 Part/ Method of cooking (all with meat & skin): breast,fried, flour
Code: 2.3 Cholesterol(mg)Per 100 g: 90 Total lipid (fat)(g)Per 100 g: 13.72 Part/ Method of cooking (all with meat & skin): drumstick, fried, flour | Code: 2.4 Cholesterol(mg)Per 100 g: 94 Total lipid (fat)(g)Per 100 g: 14.43 Part/ Method of cooking (all with meat & skin): leg, fried, flour
Code: 2.5 Cholesterol(mg)Per 100 g: 97 Total lipid (fat)(g)Per 100 g: 14.98 Part/ Method of cooking (all with meat & skin): thigh, fried,flour | Code: 2.6 Cholesterol(mg)Per 100 g: 81 Total lipid (fat)(g)Per 100 g: 22.16 Part/ Method of cooking (all with meat & skin): wing, fried, flour
Code: 3.1 Cholesterol(mg)Per 100 g: 88 Total lipid (fat)(g)Per 100 g: 20.97 Part/ Method of cooking (all with meat & skin): back, roasted | Code: 3.2 Cholesterol(mg)Per 100 g: 84 Total lipid (fat)(g)Per 100 g: 7.78 Part/ Method of cooking (all with meat & skin): breast, roasted
Code: 3.3 Cholesterol(mg)Per 100 g: 130 Total lipid (fat)(g)Per 100 g: 10.15 Part/ Method of cooking (all with meat & skin): drumstick, roasted | Code: 3.4 Cholesterol(mg)Per 100 g: 127 Total lipid (fat)(g)Per 100 g: 8.99 Part/ Method of cooking (all with meat & skin): leg, roasted
Code: 3.5 Cholesterol(mg)Per 100 g: 133 Total lipid (fat)(g)Per 100 g: 14.71 Part/ Method of cooking (all with meat & skin): thigh, roasted | Code: 3.6 Cholesterol(mg)Per 100 g: 141 Total lipid (fat)(g)Per 100 g: 16.87 Part/ Method of cooking (all with meat & skin): wing, roasted
Code: 4.1 Cholesterol(mg)Per 100 g: 128 Total lipid (fat)(g)Per 100 g: 18.59 Part/ Method of cooking (all with meat & skin): back, rotisserie | Code: 4.2 Cholesterol(mg)Per 100 g: 96 Total lipid (fat)(g)Per 100 g: 8.18 Part/ Method of cooking (all with meat & skin): breast, rotisserie
Code: 4.3 Cholesterol(mg)Per 100 g: 156 Total lipid (fat)(g)Per 100 g: 11.98 Part/ Method of cooking (all with meat & skin): drumstick, rotisserie | Code: 4.4 Cholesterol(mg)Per 100 g: 84 Total lipid (fat)(g)Per 100 g: 12.92 Part/ Method of cooking (all with meat & skin): leg, rotisserie
Code: 4.5 Cholesterol(mg)Per 100 g: 132 Total lipid (fat)(g)Per 100 g: 15.7 Part/ Method of cooking (all with meat & skin): thigh, rotisserie | Code: 4.6 Cholesterol(mg)Per 100 g: 140 Total lipid (fat)(g)Per 100 g: 18.77 Part/ Method of cooking (all with meat & skin): wing, rotisserie
Code: 5.1 Cholesterol(mg)Per 100 g: 78 Total lipid (fat)(g)Per 100 g: 18.14 Part/ Method of cooking (all with meat & skin): back, stewed | Code: 5.2 Cholesterol(mg)Per 100 g: 75 Total lipid (fat)(g)Per 100 g: 7.42 Part/ Method of cooking (all with meat & skin): breast, stewed
Code: 5.3 Cholesterol(mg)Per 100 g: 83 Total lipid (fat)(g)Per 100 g: 10.64 Part/ Method of cooking (all with meat & skin): drumstick, stewed | Code: 5.4 Cholesterol(mg)Per 100 g: 93 Total lipid (fat)(g)Per 100 g: 15.95 Part/ Method of cooking (all with meat & skin): leg, stewed
Code: 5.5 Cholesterol(mg)Per 100 g: 84 Total lipid (fat)(g)Per 100 g: 14.74 Part/ Method of cooking (all with meat & skin): thigh, stewed | Code: 5.6 Cholesterol(mg)Per 100 g: 70 Total lipid (fat)(g)Per 100 g: 16.82 Part/ Method of cooking (all with meat & skin): wing, stewed