Lamb, Australian, imported, fresh, separable fat, raw

551 calories in 3 oz

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Lamb, Australian, imported, fresh, separable fat, raw Suggest a better name
Weight Loss Rating:
Total Calories:551 calories in 3 oz
Serving Weight:3 oz = 85g ≈ 0.187lb ≈ 3.00oz
Caloric Density:6.48 calories / gram
Weight Watchers Counter:16 Weight Watchers points
 
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Calorie Sources:96% fats; 4% proteins
Fats:58.54 g (528 calories, 69% by weight)
Carbohydrates:~
Proteins:5.33 g (23 calories, 6% by weight)
Alcohol:~
Water:21.32 g (25% by weight)
Fat Composition:53% saturated; 42% monounsaturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:65.45 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 lb
3 oz
Food Group:Lamb, Veal, and Game Products
USDA #:17284
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Vitamin A:~ IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:42.50 mcg
Vitamin B-2:85 mcg
Vitamin B-3:1.49 mg
Vitamin B-5:221 mcg
Vitamin B-6:93.50 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:0.90 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):16.15 mg
Copper (Cu):34 mcg
Fluoride (F):~
Iron (Fe):535.50 mcg
Magnesium (Mg):5.95 mg
Manganese (Mn):~
Phosphorus (P):60.35 mg
Potassium (K):95.20 mg
Selenium (Se):3.40 mcg
Sodium (Na):28.05 mg
Zinc (Zn):901.00 mcg
Cholesterol:65.45 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.33 g
Essential amino acids
Phenylalanine:0.21 g
Leucine:0.41 g
Methionine:0.14 g
Lysine:0.47 g
Isoleucine:0.25 g
Valine:0.28 g
Threonine:0.22 g
Tryptophan:59.50 mg
Histidine:0.16 g
Arginine:0.31 g
Non-essential amino acids
Alanine:0.31 g
Aspartic acid:0.47 g
Betaine:~
Cystine:59.50 mg
Glutamic acid:0.76 g
Glycine:0.25 g
Hydroxyproline:~
Proline:0.22 g
Serine:0.20 g
Tyrosine:0.18 g
Fats Total:58.54 g
Saturated fatty acids:30.05 g
Monounsaturated fatty acids:23.77 g
Polyunsaturated fatty acids:2.41 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]:0.12 g
Dodecanoic/Lauric [12:0]:0.20 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.50 g
Pentadecanoic [15:0]:0.40 g
Hexadecanoic/Palmitic [16:0]:13.77 g
Heptadecanoic/Margaric [17:0]:0.96 g
Octadecanoic/Stearic [18:0]:11.97 g
Eicosanoic/Arachidic [20:0]:0.11 g
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:0.10 g
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1.13 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:21.90 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.20 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.40 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.67 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]:0.22 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:0.30 g
Caffeine:~
Theobromine:~
Product Type:Lamb
Weight Watchers Points:16 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:0 / 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.
Related: Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean only, trimmed to 1/8" fat, cooked
Lamb, Australian, imported, fresh, separable fat, cooked
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