Information on Nutritional Supplements
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Nutrition values of Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, 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
13.48
ggram
Fatty acids, total saturated
6.389
ggram
Fatty acids, total monounsaturated
5.549
ggram
Fatty acids, total polyunsaturated
0.570
ggram
Carbohydrates
0.00
ggram
Protein
18.59
ggram
CalciumCa
9
mgmiligram
1%
MagnesiumMg
20
mgmiligram
5%
SodiumNa
75
mgmiligram

Calorie Distribution**

Calorie ratio: Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8
%-Energy
Carbohydrates
0 g
0 kcal
0%
Protein
19 g
79 kcal
39%
Fat
13 g
122 kcal
61%
Alcohol
0 g
0 kcal
0%
Fiber
0 g
0 kcal
0%
Total energy calculated**
201 kcal
100%
Detailed Values

Energy

Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
201
kcalkilocalorie
Energytotal energy
841
kjkilojoule

Carbohydrates

Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
0.00
ggram

Fat

Amount per 100g (edible portion)
Daily Value %*
Fat
13.48
ggram
Fatty acids, total saturated
6.389
ggram
10:0
0.022
ggram
12:0
0.041
ggram
14:0
0.516
ggram
15:0
0.079
ggram
16:0
3.053
ggram
17:0
0.203
ggram
18:0
2.450
ggram
20:0
0.025
ggram
Fatty acids, total monounsaturated
5.549
ggram
14:1
0.023
ggram
16:1 undifferentiated
0.269
ggram
18:1 undifferentiated
5.109
ggram
20:1
0.048
ggram
Fatty acids, total polyunsaturated
0.570
ggram
18:2 undifferentiated
0.347
ggram
18:3 undifferentiated
0.164
ggram
20:4 undifferentiated
0.059
ggram

Protein

Amount per 100g (edible portion)
Daily Value %*
Protein
18.59
ggram
Alanine
1.118
ggram
Arginine
1.103
ggram
Aspartic acid
1.636
ggram
Cystine
0.223
ggram
Glutamic acid
2.697
ggram
Glycine
0.907
ggram
Histidine
0.589
ggram
Isoleucine
0.898
ggram
Leucine
1.445
ggram
Lysine
1.642
ggram
Phenylalanine
0.755
ggram
Proline
0.779
ggram
Serine
0.690
ggram
Threonine
0.794
ggram
Tryptophan
0.217
ggram
Tyrosine
0.625
ggram
Valine
1.002
ggram
Methionine
0.476
ggram

Vitamins

Amount per 100g (edible portion)
Daily Value %*
Vitamins
Thiamin
0.142
mgmiligram
12%
RiboflavinVitamin B-2
0.292
mgmiligram
24%
NiacinVitamin B-3
5.060
mgmiligram
Pantothenic acidVitamin B-5
0.495
mgmiligram
10%
Vitamin B-6
0.367
mgmiligram
28%
Vitamin B-12Cobalamin
2.75
μgmicrogram
115%

Minerals

Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
9
mgmiligram
1%
MagnesiumMg
20
mgmiligram
5%
IronFe
1.48
mgmiligram
11%
SodiumNa
75
mgmiligram
PhosphorusP
176
mgmiligram
25%
PotassiumK
301
mgmiligram
ZincZn
4.04
mgmiligram
43%
SeleniumSe
7.8
μgmicrogram
14%
CopperCu
0.181
mgmiligram
ManganeseMn
0.010
mgmiligram
0%

Sterols

Amount per 100g (edible portion)
Daily Value %*
Sterols
Cholesterolcholesterol, total
66
mgmiligram

Other

Amount per 100g (edible portion)
Daily Value %*
Other
Water
67.64
ggram
Ash in food
0.98
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 0 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.