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

190 calories in 100 g

Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted Suggest a better name
Weight Loss Rating:
Total Calories:190 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.90 calories / gram
Weight Watchers Counter:4 Weight Watchers points
 
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Calorie Sources:61% proteins; 39% fats
Fats:8.10 g (73 calories, 8% by weight)
Carbohydrates:~
Proteins:27.31 g (117 calories, 27% by weight)
Alcohol:~
Water:64.54 g (65% by weight)
Fat Composition:47% monounsaturated; 47% saturated; 5% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:89 mg
Caffeine:~
Serving Sizes: 100 g
1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
3 oz
Refuse:26 %
Refuse Description:Bone 16%, separable fat 10%
Food Group:Lamb, Veal, and Game Products
USDA #:17293
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Milk, lowfat, fluid, 1% milkfat, protein fortified, with added vitamin A and vitamin D
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Vitamin A:~ IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:130 mcg
Vitamin B-2:420 mcg
Vitamin B-3:5.72 mg
Vitamin B-5:990 mcg
Vitamin B-6:460 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:3.19 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):9 mg
Copper (Cu):150 mcg
Fluoride (F):~
Iron (Fe):2.15 mg
Magnesium (Mg):25 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.21 g
Potassium (K):0.33 g
Selenium (Se):5.90 mcg
Sodium (Na):72 mg
Zinc (Zn):4.83 mg
Cholesterol:89 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:27.31 g
Essential amino acids
Phenylalanine:1.11 g
Leucine:2.12 g
Methionine:0.69 g
Lysine:2.41 g
Isoleucine:1.32 g
Valine:1.47 g
Threonine:1.16 g
Tryptophan:0.31 g
Histidine:0.86 g
Arginine:1.62 g
Non-essential amino acids
Alanine:1.64 g
Aspartic acid:2.40 g
Betaine:~
Cystine:0.32 g
Glutamic acid:3.96 g
Glycine:1.33 g
Hydroxyproline:~
Proline:1.14 g
Serine:1 g
Tyrosine:0.91 g
Fats Total:8.10 g
Saturated fatty acids:3.29 g
Monounsaturated fatty acids:3.30 g
Polyunsaturated fatty acids:0.38 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]:~
Dodecanoic/Lauric [12:0]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.24 g
Pentadecanoic [15:0]:30 mg
Hexadecanoic/Palmitic [16:0]:1.69 g
Heptadecanoic/Margaric [17:0]:0.10 g
Octadecanoic/Stearic [18:0]:1.21 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:10 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.15 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.04 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]:0.22 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.10 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]:30 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:1.09 g
Caffeine:~
Theobromine:~
Product Type:Lamb
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_4U2
Did you know?...Unbroken garlic bulbs will keep for up to 3 to 4 months. Individual cloves will keep from 5 to 10 days. Store in a cool, dark, and dry location (dampness is the enemy of garlic, so store away from stove and sink). If the cloves sprout, the garlic is still usable and the sprouts can be used for salads.
Related: Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, raw
Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, raw
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