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Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted

196 calories in 3 oz

Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted Suggest a better name
Weight Loss Rating:
Total Calories:196 calories in 3 oz
Serving Weight:3 oz = 85g ≈ 0.187lb ≈ 3.00oz
Caloric Density:2.31 calories / gram
Weight Watchers Counter:5 Weight Watchers points
 
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Calorie Sources:53% fats; 47% proteins
Fats:11.64 g (105 calories, 14% by weight)
Carbohydrates:~
Proteins:21.46 g (92 calories, 25% by weight)
Alcohol:~
Water:51.70 g (61% by weight)
Fat Composition:51% saturated; 45% monounsaturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:70.55 mg
Caffeine:~
Serving Sizes: 100 g
1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
3 oz
Refuse:20 %
Refuse Description:Bone
Food Group:Lamb, Veal, and Game Products
USDA #:17295
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Calories in Lean Ground Beef
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Calories in Turkey Fat
Vitamin A:~ IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:102 mcg
Vitamin B-2:331.50 mcg
Vitamin B-3:4.60 mg
Vitamin B-5:782 mcg
Vitamin B-6:357 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:2.58 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):8.50 mg
Copper (Cu):110.50 mcg
Fluoride (F):~
Iron (Fe):1.71 mg
Magnesium (Mg):19.55 mg
Manganese (Mn):8.50 mcg
Phosphorus (P):0.17 g
Potassium (K):0.27 g
Selenium (Se):9.01 mcg
Sodium (Na):56.95 mg
Zinc (Zn):3.82 mg
Cholesterol:70.55 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:21.46 g
Essential amino acids
Phenylalanine:0.87 g
Leucine:1.67 g
Methionine:0.54 g
Lysine:1.90 g
Isoleucine:1.04 g
Valine:1.16 g
Threonine:0.91 g
Tryptophan:0.25 g
Histidine:0.68 g
Arginine:1.27 g
Non-essential amino acids
Alanine:1.28 g
Aspartic acid:1.89 g
Betaine:~
Cystine:0.25 g
Glutamic acid:3.11 g
Glycine:1.05 g
Hydroxyproline:~
Proline:0.89 g
Serine:0.79 g
Tyrosine:0.71 g
Fats Total:11.64 g
Saturated fatty acids:5.39 g
Monounsaturated fatty acids:4.72 g
Polyunsaturated fatty acids:0.48 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]:25.50 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.42 g
Pentadecanoic [15:0]:59.50 mg
Hexadecanoic/Palmitic [16:0]:2.57 g
Heptadecanoic/Margaric [17:0]:0.17 g
Octadecanoic/Stearic [18:0]:2.12 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:17 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.21 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:4.34 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:42.50 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.29 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.14 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]:25.50 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:0.88 g
Caffeine:~
Theobromine:~
Product Type:Lamb
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_3Pm
Did you know?...When braising meat, cook it at a low temperature for a long time to keep the meat tender and have it retain all the juices.
Related: Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, raw
Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, raw
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