Information on Nutritional Supplements
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Nutrition values of Lamb, Australian, imported, fresh, leg, shank half, separable lean only, 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
5.10
ggram
Fatty acids, total saturated
2.008
ggram
Fatty acids, total monounsaturated
2.157
ggram
Fatty acids, total polyunsaturated
0.246
ggram
Carbohydrates
0.00
ggram
Protein
20.45
ggram
CalciumCa
7
mgmiligram
1%
MagnesiumMg
22
mgmiligram
7%
SodiumNa
81
mgmiligram
5%

Calorie Distribution**

Calorie ratio: Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8
%-Energy
Carbohydrates
0 g
0 kcal
0%
Protein
20 g
87 kcal
65%
Fat
5 g
46 kcal
35%
Alcohol
0 g
0 kcal
0%
Fiber
0 g
0 kcal
0%
Total energy calculated**
133 kcal
100%
Detailed Values

Energy

Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
133
kcalkilocalorie
Energytotal energy
556
kjkilojoule

Carbohydrates

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

Fat

Amount per 100g (edible portion)
Daily Value %*
Fat
5.10
ggram
Fatty acids, total saturated
2.008
ggram
10:0
0.004
ggram
12:0
0.011
ggram
14:0
0.149
ggram
15:0
0.020
ggram
16:0
1.064
ggram
17:0
0.061
ggram
18:0
0.689
ggram
20:0
0.009
ggram
Fatty acids, total monounsaturated
2.157
ggram
14:1
0.009
ggram
16:1 undifferentiated
0.108
ggram
18:1 undifferentiated
1.984
ggram
20:1
0.018
ggram
Fatty acids, total polyunsaturated
0.246
ggram
18:2 undifferentiated
0.149
ggram
18:3 undifferentiated
0.068
ggram
20:4 undifferentiated
0.029
ggram

Protein

Amount per 100g (edible portion)
Daily Value %*
Protein
20.45
ggram
Alanine
1.230
ggram
Arginine
1.214
ggram
Aspartic acid
1.800
ggram
Cystine
0.245
ggram
Glutamic acid
2.968
ggram
Glycine
0.998
ggram
Histidine
0.648
ggram
Isoleucine
0.988
ggram
Leucine
1.590
ggram
Lysine
1.806
ggram
Phenylalanine
0.831
ggram
Proline
0.857
ggram
Serine
0.759
ggram
Threonine
0.874
ggram
Tryptophan
0.239
ggram
Tyrosine
0.687
ggram
Valine
1.103
ggram
Methionine
0.524
ggram

Vitamins

Amount per 100g (edible portion)
Daily Value %*
Vitamins
Thiamin
0.155
mgmiligram
13%
RiboflavinVitamin B-2
0.320
mgmiligram
26%
NiacinVitamin B-3
5.560
mgmiligram
Pantothenic acidVitamin B-5
0.530
mgmiligram
9%
Vitamin B-6
0.406
mgmiligram
31%
Vitamin B-12Cobalamin
3.01
μgmicrogram
75%

Minerals

Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
7
mgmiligram
1%
MagnesiumMg
22
mgmiligram
7%
IronFe
1.61
mgmiligram
13%
SodiumNa
81
mgmiligram
5%
PhosphorusP
191
mgmiligram
27%
PotassiumK
329
mgmiligram
8%
ZincZn
4.50
mgmiligram
53%
SeleniumSe
8.7
μgmicrogram
13%
CopperCu
0.202
mgmiligram
16%
ManganeseMn
0.012
mgmiligram
0%

Sterols

Amount per 100g (edible portion)
Daily Value %*
Sterols
Cholesterolcholesterol, total
64
mgmiligram

Other

Amount per 100g (edible portion)
Daily Value %*
Other
Water
74.08
ggram
Ash in food
1.08
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.