Lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw

948 calories in 1 lb

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Lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw Suggest a better name
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Total Calories:948 calories in 1 lb
Serving Weight:1 lb = 454g ≈ 1.000lb ≈ 16.00oz
Caloric Density:2.09 calories / gram
Weight Watchers Counter:24 Weight Watchers points
 
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Calorie Sources:62% fats; 38% proteins
Fats:65.41 g (590 calories, 14% by weight)
Carbohydrates:~
Proteins:83.78 g (358 calories, 18% by weight)
Alcohol:~
Water:301.10 g (66% by weight)
Fat Composition:47% saturated; 45% monounsaturated; 9% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.31 g
Caffeine:~
Serving Sizes: 100 g
1 oz
1 lb
Refuse:22 %
Refuse Description:Bone
Food Group:Lamb, Veal, and Game Products
USDA #:17230
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:589.68 mcg
Vitamin B-2:1.09 mg
Vitamin B-3:28.35 mg
Vitamin B-5:3.18 mg
Vitamin B-6:680.40 mcg
Vitamin B-9:90.72 mcg
Food folate:90.72 mcg
Dietary Folate Equivalent:90.72 mcg
Folic acid:~
Vitamin B-12:11.52 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):36.29 mg
Copper (Cu):498.96 mcg
Fluoride (F):~
Iron (Fe):7.71 mg
Magnesium (Mg):0.11 g
Manganese (Mn):90.72 mcg
Phosphorus (P):0.79 g
Potassium (K):1.17 g
Selenium (Se):96.62 mcg
Sodium (Na):0.26 g
Zinc (Zn):15.56 mg
Cholesterol:0.31 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:83.78 g
Essential amino acids
Phenylalanine:3.40 g
Leucine:6.49 g
Methionine:2.13 g
Lysine:7.39 g
Isoleucine:4.04 g
Valine:4.49 g
Threonine:3.58 g
Tryptophan:0.95 g
Histidine:2.63 g
Arginine:4.94 g
Non-essential amino acids
Alanine:5.03 g
Aspartic acid:7.35 g
Betaine:~
Cystine:1.00 g
Glutamic acid:12.16 g
Glycine:4.08 g
Hydroxyproline:~
Proline:3.49 g
Serine:3.08 g
Tyrosine:2.81 g
Fats Total:65.41 g
Saturated fatty acids:28.17 g
Monounsaturated fatty acids:26.81 g
Polyunsaturated fatty acids:5.22 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]:0.18 g
Dodecanoic/Lauric [12:0]:0.27 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.54 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:14.24 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:8.89 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]:1.91 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:24.09 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]:3.86 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:1.13 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]:0.23 g
[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:4.40 g
Caffeine:~
Theobromine:~
Product Type:Lamb
Weight Watchers Points:24 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
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Did you know?...In Costa Rica, especially in Atenas, grapefruits are often cooked to remove their sourness, rendering them as sweets.
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