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Lamb, domestic, loin, separable lean and fat, trimmed to 1/4" fat, choice, raw

310 calories in 100 g

Lamb, domestic, loin, separable lean and fat, trimmed to 1/4" fat, choice, raw Suggest a better name
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Total Calories:310 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:3.10 calories / gram
Weight Watchers Counter:8 Weight Watchers points
 
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Calorie Sources:78% fats; 22% proteins
Fats:26.63 g (240 calories, 27% by weight)
Carbohydrates:~
Proteins:16.32 g (70 calories, 16% by weight)
Alcohol:~
Water:56.55 g (57% by weight)
Fat Composition:47% saturated; 44% monounsaturated; 8% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:74 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 chop, excluding refuse (yield from 1 raw chop, with refuse, weighing 120 g)
Refuse:21 %
Refuse Description:Bone
Food Group:Lamb, Veal, and Game Products
USDA #:17023
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:110 mcg
Vitamin B-2:210 mcg
Vitamin B-3:6.47 mg
Vitamin B-5:630 mcg
Vitamin B-6:130 mcg
Vitamin B-9:17 mcg
Food folate:17 mcg
Dietary Folate Equivalent:17 mcg
Folic acid:~
Vitamin B-12:2.04 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:180 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):15 mg
Copper (Cu):100 mcg
Fluoride (F):~
Iron (Fe):1.61 mg
Magnesium (Mg):21 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.15 g
Potassium (K):0.21 g
Selenium (Se):18.90 mcg
Sodium (Na):56 mg
Zinc (Zn):2.53 mg
Cholesterol:74 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:16.32 g
Essential amino acids
Phenylalanine:0.66 g
Leucine:1.27 g
Methionine:0.41 g
Lysine:1.44 g
Isoleucine:0.78 g
Valine:0.88 g
Threonine:0.69 g
Tryptophan:0.19 g
Histidine:0.51 g
Arginine:0.97 g
Non-essential amino acids
Alanine:0.98 g
Aspartic acid:1.43 g
Betaine:~
Cystine:0.19 g
Glutamic acid:2.36 g
Glycine:0.79 g
Hydroxyproline:~
Proline:0.68 g
Serine:0.60 g
Tyrosine:0.54 g
Fats Total:26.63 g
Saturated fatty acids:11.76 g
Monounsaturated fatty acids:10.94 g
Polyunsaturated fatty acids:2.08 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:70 mg
Dodecanoic/Lauric [12:0]:0.12 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1.09 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:5.89 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3.70 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.77 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:9.82 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.52 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.48 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:80 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.84 g
Caffeine:~
Theobromine:~
Product Type:Lamb
Weight Watchers Points:8 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
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Did you know?...Ultraviolet light from sunlight is responsible for the production of Vitamin D in the human body. Many anthropologists theorize that this fact accounts for the differences in skin color between different races of people. The theory suggests that as early humans migrated north from Africa into areas with decreased amounts of sunlight, skin tones lightened to increase Vitamin D absorption.
Related: Lamb, domestic, leg, sirloin half, separable lean only, trimmed to 1/4" fat, choice, cooked, roasted
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