Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, separable lean and fat, raw

79 calories in 1 oz

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Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, separable lean and fat, raw Suggest a better name
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Total Calories:79 calories in 1 oz
Serving Weight:1 oz = 28g ≈ 0.063lb ≈ 1.00oz
Caloric Density:2.77 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:74% fats; 26% proteins
Fats:6.45 g (58 calories, 23% by weight)
Carbohydrates:~
Proteins:4.75 g (20 calories, 17% by weight)
Alcohol:~
Water:16.95 g (60% by weight)
Fat Composition:54% saturated; 41% monounsaturated; 5% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:22.11 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 lb
Refuse:30 %
Refuse Description:Bone
Food Group:Lamb, Veal, and Game Products
USDA #:17062
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:36.85 mcg
Vitamin B-2:90.72 mcg
Vitamin B-3:1.86 mg
Vitamin B-5:147.42 mcg
Vitamin B-6:31.19 mcg
Vitamin B-9:0.28 mcg
Food folate:0.28 mcg
Dietary Folate Equivalent:0.28 mcg
Folic acid:~
Vitamin B-12:0.69 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:59.53 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):3.69 mg
Copper (Cu):22.68 mcg
Fluoride (F):~
Iron (Fe):422.41 mcg
Magnesium (Mg):4.25 mg
Manganese (Mn):2.84 mcg
Phosphorus (P):47.63 mg
Potassium (K):38.56 mg
Selenium (Se):0.37 mcg
Sodium (Na):11.06 mg
Zinc (Zn):677.57 mcg
Cholesterol:22.11 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:4.75 g
Essential amino acids
Phenylalanine:0.19 g
Leucine:0.37 g
Methionine:0.12 g
Lysine:0.42 g
Isoleucine:0.23 g
Valine:0.26 g
Threonine:0.20 g
Tryptophan:53.87 mg
Histidine:0.15 g
Arginine:0.28 g
Non-essential amino acids
Alanine:0.28 g
Aspartic acid:0.42 g
Betaine:~
Cystine:56.70 mg
Glutamic acid:0.69 g
Glycine:0.23 g
Hydroxyproline:~
Proline:0.20 g
Serine:0.18 g
Tyrosine:0.16 g
Fats Total:6.45 g
Saturated fatty acids:3.28 g
Monounsaturated fatty acids:2.47 g
Polyunsaturated fatty acids:0.28 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]:19.84 mg
Dodecanoic/Lauric [12:0]:25.52 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.27 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.42 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.29 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]:0.11 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.31 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:11.34 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.16 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.12 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]:2.84 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:0.26 g
Caffeine:~
Theobromine:~
Product Type:Lamb
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...In the United States, broccoli was probably first grown by immigrants from Italy in home gardens in Brooklyn, New York. In 1923, a group of Italian vegetable farmers in Northern California started to grow broccoli commercially and in a few years they were shipping fresh broccoli to Boston and New York.
Related: Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled
Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, separable lean and fat, cooked
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