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Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted477 calories in 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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Lamb, Veal, and Game Products »
Calories in Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted
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Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted  | |
| Weight Loss Rating: |   |
|---|---|
| Total Calories: | 477 calories in 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
| Serving Weight: | 1 piece, cooked, excluding refuse = 251g ≈ 0.553lb ≈ 8.85oz |
| Caloric Density: | 1.90 calories / gram |
| Weight Watchers Counter: | 11 Weight Watchers points |
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| Calorie Sources: | 61% proteins; 39% fats |
| Fats: | 20.33 g (183 calories, 8% by weight) |
| Carbohydrates: | ~ |
| Proteins: | 68.55 g (293 calories, 27% by weight) |
| Alcohol: | ~ |
| Water: | 162.00 g (65% by weight) |
| Fat Composition: | 47% monounsaturated; 47% saturated; 5% polyunsaturated |
| Trans Fat : | ~ |
| Dietary Fiber: | ~ |
| Cholesterol: | 0.22 g |
| 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 |
| Related Foods: |
Calories in Fat Free Half And Half Calories in Goose Fat Calories in Lean Ground Beef Calories in Lean Ground Pork Calories in Low Fat Cream Cheese Milk, lowfat, fluid, 1% milkfat, protein fortified, with added vitamin A and vitamin D Calories in Tri-tip Steak Calories in Whole Wheat Pita |
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| Vitamin A: | ~ IU |
|---|---|
| Retinol: | ~ |
| Retinol Activity Equivalent: | ~ |
| α-Carotene: | ~ |
| β-Carotene: | ~ |
| β-Cryptoxanthin: | ~ |
| Lycopene: | ~ |
| Lutein + Zeaxanthin: | ~ |
| Vitamin B-1: | 326.30 mcg |
| Vitamin B-2: | 1.05 mg |
| Vitamin B-3: | 14.36 mg |
| Vitamin B-5: | 2.48 mg |
| Vitamin B-6: | 1.15 mg |
| Vitamin B-9: | ~ |
| Food folate: | ~ |
| Dietary Folate Equivalent: | ~ |
| Folic acid: | ~ |
| Vitamin B-12: | 8 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: | ~ |
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| Calcium (Ca): | 22.59 mg |
|---|---|
| Copper (Cu): | 376.50 mcg |
| Fluoride (F): | ~ |
| Iron (Fe): | 5.40 mg |
| Magnesium (Mg): | 62.75 mg |
| Manganese (Mn): | 25.10 mcg |
| Phosphorus (P): | 0.54 g |
| Potassium (K): | 0.82 g |
| Selenium (Se): | 14.81 mcg |
| Sodium (Na): | 0.18 g |
| Zinc (Zn): | 12.12 mg |
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| Cholesterol: | 0.22 g |
|---|---|
| Phytosterols: | ~ |
| Campesterol: | ~ |
| Stigmasterol: | ~ |
| β-sitosterol: | ~ |
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| Carbohydrates Total: | ~ |
|---|---|
| Dietary Fiber: | ~ |
| Sugars Total: | ~ |
| Fructose: | ~ |
| Galactose: | ~ |
| Glucose/Dextrose: | ~ |
| Lactose: | ~ |
| Maltose: | ~ |
| Sucrose: | ~ |
| Starch: | ~ |
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| Proteins Total: | 68.55 g |
|---|---|
| Essential amino acids | |
| Phenylalanine: | 2.79 g |
| Leucine: | 5.32 g |
| Methionine: | 1.73 g |
| Lysine: | 6.05 g |
| Isoleucine: | 3.31 g |
| Valine: | 3.69 g |
| Threonine: | 2.91 g |
| Tryptophan: | 0.78 g |
| Histidine: | 2.16 g |
| Arginine: | 4.07 g |
| Non-essential amino acids | |
| Alanine: | 4.12 g |
| Aspartic acid: | 6.02 g |
| Betaine: | ~ |
| Cystine: | 0.80 g |
| Glutamic acid: | 9.94 g |
| Glycine: | 3.34 g |
| Hydroxyproline: | ~ |
| Proline: | 2.86 g |
| Serine: | 2.54 g |
| Tyrosine: | 2.28 g |
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| Fats Total: | 20.33 g |
|---|---|
| Saturated fatty acids: | 8.26 g |
| Monounsaturated fatty acids: | 8.28 g |
| Polyunsaturated fatty acids: | 0.95 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]: | ~ |
| Dodecanoic/Lauric [12:0]: | 25.10 mg |
| Tridecanoic [13:0]: | ~ |
| Tetradecanoic/Myristic [14:0]: | 0.60 g |
| Pentadecanoic [15:0]: | 75.30 mg |
| Hexadecanoic/Palmitic [16:0]: | 4.24 g |
| Heptadecanoic/Margaric [17:0]: | 0.25 g |
| Octadecanoic/Stearic [18:0]: | 3.04 g |
| Eicosanoic/Arachidic [20:0]: | ~ |
| Docosanoic/Behenic [22:0]: | ~ |
| Tetracosanoic/Lignoceric [24:0]: | ~ |
| Monounsaturated fatty acids | |
| Tetradecenoic/Myristoleic [14:1]: | 25.10 mg |
| Pentadecenoic [15:1]: | ~ |
| Hexadecenoic/Palmitoleic [16:1]: | 0.38 g |
| [16:1 cis]: | ~ |
| [16:1 trans]: | ~ |
| Heptadecenoic [17:1]: | ~ |
| Octadecenoic/Oleic [18:1]: | 7.63 g |
| [18:1 cis]: | ~ |
| [18:1 trans]: | ~ |
| Eicosenoic/Gadoleic [20:1]: | 50.20 mg |
| Docosenoic/Erucic [22:1]: | ~ |
| [22:1 cis]: | ~ |
| [22:1 trans]: | ~ |
| Cis-Tetracosenoic/Nervonic [24:1 cis]: | ~ |
| Polyunsaturated fatty acids | |
| Octadecadienoic/Linoleic [18:2]: | 0.55 g |
| [18:2 CLAs]: | ~ |
| [18:2 i]: | ~ |
| [18:2 Ω-6 c,c]: | ~ |
| [18:2 t,~]: | ~ |
| [18:2 t,t]: | ~ |
| Octadecatrienoic/Linolenic [18:3]: | 0.25 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]: | 75.30 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]: | ~ |
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| Ash: | 2.74 g |
|---|---|
| Caffeine: | ~ |
| Theobromine: | ~ |
| Product Type: | Lamb |
| Weight Watchers Points: | 11 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/_4XL |
| Did you know?... | A Perfect Pastry Crust? In your favorite recipe, substitute a 4:1 ratio of lard:butter. |
| 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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