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

975 calories in 1 lb

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Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw Suggest a better name
Weight Loss Rating:
Total Calories:975 calories in 1 lb
Serving Weight:1 lb = 454g ≈ 1.000lb ≈ 16.00oz
Caloric Density:2.15 calories / gram
Weight Watchers Counter:25 Weight Watchers points
 
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Calorie Sources:64% fats; 36% proteins
Fats:68.90 g (621 calories, 15% by weight)
Carbohydrates:~
Proteins:82.74 g (353 calories, 18% by weight)
Alcohol:~
Water:300.87 g (66% by weight)
Fat Composition:51% saturated; 44% monounsaturated; 5% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.30 g
Caffeine:~
Serving Sizes: 100 g
1 oz
1 lb
3 oz
Refuse:14 %
Refuse Description:Bone
Food Group:Lamb, Veal, and Game Products
USDA #:17290
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Vitamin A:~ IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:635.04 mcg
Vitamin B-2:1.27 mg
Vitamin B-3:22.50 mg
Vitamin B-5:2.18 mg
Vitamin B-6:1.59 mg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:12.25 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):45.36 mg
Copper (Cu):771.12 mcg
Fluoride (F):~
Iron (Fe):6.71 mg
Magnesium (Mg):90.72 mg
Manganese (Mn):45.36 mcg
Phosphorus (P):0.78 g
Potassium (K):1.34 g
Selenium (Se):19.05 mcg
Sodium (Na):0.33 g
Zinc (Zn):17.01 mg
Cholesterol:0.30 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:82.74 g
Essential amino acids
Phenylalanine:3.36 g
Leucine:6.40 g
Methionine:2.09 g
Lysine:7.30 g
Isoleucine:3.99 g
Valine:4.45 g
Threonine:3.49 g
Tryptophan:0.95 g
Histidine:2.59 g
Arginine:4.90 g
Non-essential amino acids
Alanine:4.94 g
Aspartic acid:7.26 g
Betaine:~
Cystine:0.95 g
Glutamic acid:11.98 g
Glycine:4.04 g
Hydroxyproline:~
Proline:3.45 g
Serine:3.04 g
Tyrosine:2.77 g
Fats Total:68.90 g
Saturated fatty acids:33.02 g
Monounsaturated fatty acids:28.21 g
Polyunsaturated fatty acids:2.95 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]:90.72 mg
Dodecanoic/Lauric [12:0]:0.18 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.63 g
Pentadecanoic [15:0]:0.41 g
Hexadecanoic/Palmitic [16:0]:15.65 g
Heptadecanoic/Margaric [17:0]:1.04 g
Octadecanoic/Stearic [18:0]:12.79 g
Eicosanoic/Arachidic [20:0]:90.72 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:90.72 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1.36 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:25.99 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.23 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.72 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.82 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]:0.27 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:4.31 g
Caffeine:~
Theobromine:~
Product Type:Lamb
Weight Watchers Points:25 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_4Y7
Did you know?...Onions should be dry and hard. Avoid onions with wet necks, this indicates decay. Also, avoid onions that have sprouted. Onions can be stored at either room temperature or refrigerated.
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