Nutrition values of Lamb, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/4" fat, choice, raw

according to USDA Food Composition Database Standard Reference 04.2018


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The following nutrition values are sourced from: USDA Food Composition Database Standard Reference 04.20181.

Nutrition values
Amount per 100g (edible portion)
Change amountg
Nutrition Facts

Nutrition Facts

Amount per 100g (edible portion)
Daily Value %*
Nutrition Facts
Fat
17.07
ggram
Fatty acids, total saturated
7.430
ggram
Fatty acids, total monounsaturated
7.000
ggram
Fatty acids, total polyunsaturated
1.350
ggram
Carbohydrates
0.00
ggram
Dietary fibertotal dietary fiber
0.0
ggram
Protein
17.91
ggram
Vitamin Ctotal ascorbic acid
0.0
mgmiligram
CalciumCa
9
mgmiligram
MagnesiumMg
23
mgmiligram
SodiumNa
56
mgmiligram

Calorie Distribution**

Calorie ratio: Lamb, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/4
%-Energy
Carbohydrates
0 g
0 kcal
0%
Protein
18 g
76 kcal
33%
Fat
17 g
154 kcal
67%
Alcohol
0 g
0 kcal
0%
Fiber
0 g
0 kcal
0%
Total energy calculated**
230 kcal
100%
Detailed Values

Energy

Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
230
kcalkilocalorie
Energytotal energy
962
kjkilojoule

Carbohydrates

Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
0.00
ggram
Dietary fibertotal dietary fiber
0.0
ggram

Fat

Amount per 100g (edible portion)
Daily Value %*
Fat
17.07
ggram
Fatty acids, total saturated
7.430
ggram
10:0
0.040
ggram
12:0
0.070
ggram
14:0
0.680
ggram
16:0
3.740
ggram
18:0
2.350
ggram
Fatty acids, total monounsaturated
7.000
ggram
16:1 undifferentiated
0.500
ggram
18:1 undifferentiated
6.290
ggram
Fatty acids, total polyunsaturated
1.350
ggram
18:2 undifferentiated
0.990
ggram
18:3 undifferentiated
0.300
ggram
20:4 undifferentiated
0.060
ggram

Protein

Amount per 100g (edible portion)
Daily Value %*
Protein
17.91
ggram
Alanine
1.077
ggram
Arginine
1.064
ggram
Aspartic acid
1.577
ggram
Cystine
0.214
ggram
Glutamic acid
2.600
ggram
Glycine
0.875
ggram
Histidine
0.567
ggram
Isoleucine
0.864
ggram
Leucine
1.393
ggram
Lysine
1.582
ggram
Phenylalanine
0.729
ggram
Proline
0.751
ggram
Serine
0.666
ggram
Threonine
0.767
ggram
Tryptophan
0.209
ggram
Tyrosine
0.602
ggram
Valine
0.967
ggram
Methionine
0.460
ggram

Vitamins

Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
0
iuinternational units
Vitamin A
0
μgmicrogram
RetinolVitamin A1
0
μgmicrogram
Thiamin
0.130
mgmiligram
RiboflavinVitamin B-2
0.230
mgmiligram
NiacinVitamin B-3
6.260
mgmiligram
Pantothenic acidVitamin B-5
0.690
mgmiligram
Vitamin B-6
0.150
mgmiligram
FolateIncludes folate from food plus folic acid
19
μgmicrogram
FolateIncludes folate from food plus folic acid
19
μg-dfemicrogram dietary folate equivalent
Folate, food
19
μgmicrogram
Folic acid
0
μgmicrogram
Vitamin B-12Cobalamin
2.50
μgmicrogram
Vitamin Ctotal ascorbic acid
0.0
mgmiligram
Vitamin E
Alpha-Tocopherol
0.21
mgmiligram

Minerals

Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
9
mgmiligram
MagnesiumMg
23
mgmiligram
IronFe
1.66
mgmiligram
SodiumNa
56
mgmiligram
PhosphorusP
170
mgmiligram
PotassiumK
249
mgmiligram
ZincZn
3.32
mgmiligram
SeleniumSe
20.7
μgmicrogram
CopperCu
0.113
mgmiligram
ManganeseMn
0.020
mgmiligram

Sterols

Amount per 100g (edible portion)
Daily Value %*
Sterols
Cholesterolcholesterol, total
69
mgmiligram

Other

Amount per 100g (edible portion)
Daily Value %*
Other
Water
64.32
ggram
Ash in food
0.94
ggram

An empty value in the table means that no value is available and nothing is being said about it. 0 / 0.0 / 0.000 means that the nutrient is not contained at all or only in slight amounts.

The table above contains values from the following nutrition databases.


Notices

* Calculating the percentages of daily intake are for a 45 year old person and the average of man and woman. For the calculation the recommended dietary allowance (RDA) is used and, if not available, estimates of adequate intake (AI) or estimates of average requirement (EAR) are used.
** Calculated with the following factors: carbohydrates 3.9 kcal/g, proteins 4.3 kcal/g, fat 9 kcal/g, fibers 2 kcal/g, alcohol 7 kcal/g.

Sources

1
US Department of Agriculture. Agricultural Research Service. (2018). USDA National Nutrient Database for Standard Reference, Legacy (2018). Retrieved from https://ndb.nal.usda.gov/ndb/ at 2018-12-18.