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Lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw

201 calories in 100 g

Lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw Suggest a better name
Weight Loss Rating:
Total Calories:201 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:2 calories / gram
Weight Watchers Counter:5 Weight Watchers points
 
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Calorie Sources:60% fats; 40% proteins
Fats:13.37 g (121 calories, 13% by weight)
Carbohydrates:~
Proteins:18.76 g (80 calories, 19% by weight)
Alcohol:~
Water:67.05 g (67% by weight)
Fat Composition:54% saturated; 41% monounsaturated; 5% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:75 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 lb
Refuse:24 %
Refuse Description:Bone
Food Group:Lamb, Veal, and Game Products
USDA #:17258
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:140 mcg
Vitamin B-2:380 mcg
Vitamin B-3:6.86 mg
Vitamin B-5:510 mcg
Vitamin B-6:130 mcg
Vitamin B-9:1 mcg
Food folate:1 mcg
Dietary Folate Equivalent:1 mcg
Folic acid:~
Vitamin B-12:2.47 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):7 mg
Copper (Cu):90 mcg
Fluoride (F):~
Iron (Fe):1.60 mg
Magnesium (Mg):18 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.19 g
Potassium (K):0.16 g
Selenium (Se):3 mcg
Sodium (Na):41 mg
Zinc (Zn):2.72 mg
Cholesterol:75 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:18.76 g
Essential amino acids
Phenylalanine:0.76 g
Leucine:1.45 g
Methionine:0.48 g
Lysine:1.65 g
Isoleucine:0.90 g
Valine:1 g
Threonine:0.80 g
Tryptophan:0.21 g
Histidine:0.59 g
Arginine:1.11 g
Non-essential amino acids
Alanine:1.12 g
Aspartic acid:1.65 g
Betaine:~
Cystine:0.22 g
Glutamic acid:2.72 g
Glycine:0.91 g
Hydroxyproline:~
Proline:0.78 g
Serine:0.69 g
Tyrosine:0.63 g
Fats Total:13.37 g
Saturated fatty acids:6.67 g
Monounsaturated fatty acids:5.13 g
Polyunsaturated fatty acids:0.59 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]:40 mg
Dodecanoic/Lauric [12:0]:50 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.53 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.92 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.62 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]:0.23 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:4.80 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:20 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.33 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.24 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]:10 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:1.03 g
Caffeine:~
Theobromine:~
Product Type:Lamb
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_4mF
Did you know?...Pastry must be cooked between 200-240 C, if any lower the butter will melt out of the pastry and it will not rise.
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