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Lamb, new zealand, imported, frozen, rib, separable lean and fat, trimmed to 1/8" fat, cooked, roasted

739 calories in 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)

Lamb, new zealand, imported, frozen, rib, separable lean and fat, trimmed to 1/8" fat, cooked, roasted Suggest a better name
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Total Calories:739 calories in 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Serving Weight:1 piece, cooked, excluding refuse = 233g ≈ 0.514lb ≈ 8.22oz
Caloric Density:3.17 calories / gram
Weight Watchers Counter:20 Weight Watchers points
 
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Calorie Sources:73% fats; 27% proteins
Fats:59.97 g (541 calories, 26% by weight)
Carbohydrates:~
Proteins:46.27 g (198 calories, 20% by weight)
Alcohol:~
Water:122.26 g (52% by weight)
Fat Composition:54% saturated; 41% monounsaturated; 5% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.23 g
Caffeine:~
Serving Sizes: 100 g
1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
3 oz
Refuse:34 %
Refuse Description:Bone
Food Group:Lamb, Veal, and Game Products
USDA #:17263
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Calories in Goose Fat
Calories in Lamb Tongue
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Calories in Reduced Fat Milk
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Calories in Turkey Fat
Calories in Yautia
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:233 mcg
Vitamin B-2:652.40 mcg
Vitamin B-3:15.66 mg
Vitamin B-5:1.16 mg
Vitamin B-6:186.40 mcg
Vitamin B-9:2.33 mcg
Food folate:2.33 mcg
Dietary Folate Equivalent:2.33 mcg
Folic acid:~
Vitamin B-12:5.41 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):41.94 mg
Copper (Cu):163.10 mcg
Fluoride (F):~
Iron (Fe):4.05 mg
Magnesium (Mg):34.95 mg
Manganese (Mn):23.30 mcg
Phosphorus (P):0.40 g
Potassium (K):0.30 g
Selenium (Se):4.19 mcg
Sodium (Na):0.10 g
Zinc (Zn):6.36 mg
Cholesterol:0.23 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:46.27 g
Essential amino acids
Phenylalanine:1.86 g
Leucine:3.59 g
Methionine:1.19 g
Lysine:4.08 g
Isoleucine:2.21 g
Valine:2.49 g
Threonine:1.98 g
Tryptophan:0.54 g
Histidine:1.44 g
Arginine:2.75 g
Non-essential amino acids
Alanine:2.77 g
Aspartic acid:4.05 g
Betaine:~
Cystine:0.54 g
Glutamic acid:6.71 g
Glycine:2.26 g
Hydroxyproline:~
Proline:1.93 g
Serine:1.70 g
Tyrosine:1.54 g
Fats Total:59.97 g
Saturated fatty acids:29.87 g
Monounsaturated fatty acids:23.14 g
Polyunsaturated fatty acids:2.77 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]:0.16 g
Dodecanoic/Lauric [12:0]:0.23 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.45 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:13.16 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:11.58 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]:1.10 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:21.58 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:93.20 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.63 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:1.10 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]:69.90 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:2.59 g
Caffeine:~
Theobromine:~
Product Type:Lamb
Weight Watchers Points:20 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?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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