Chicken Thigh Skin Removed vs Skin eaten
In the NCCDB database there are 2 entries that I compared: Chicken Thigh, Skin removed (food #462802) and Chicken Thigh, Skin eaten (food# 462801). I believe there is an error. The cholesterol in the skin removed is much higher than the skin eaten... 36.29mg vs 25.52mg per one ounce respectively. Why would the skin yield less cholesterol?