Lamb, Australian, imported, fresh, leg, sirloin half, boneless, separable lean only, trimmed to 1/8" fat, raw

39 calories in 1 oz

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Lamb, Australian, imported, fresh, leg, sirloin half, boneless, separable lean only, trimmed to 1/8" fat, raw Suggest a better name
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Total Calories:39 calories in 1 oz
Serving Weight:1 oz = 28g ≈ 0.063lb ≈ 1.00oz
Caloric Density:1.38 calories / gram
Weight Watchers Counter:1 Weight Watchers point
 
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Calorie Sources:63% proteins; 37% fats
Fats:1.60 g (14 calories, 6% by weight)
Carbohydrates:~
Proteins:5.81 g (25 calories, 20% by weight)
Alcohol:~
Water:20.89 g (74% by weight)
Fat Composition:47% saturated; 47% monounsaturated; 5% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:17.86 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 lb
3 oz
Refuse:24 %
Refuse Description:Connective tissue 2%, separable fat 22%
Food Group:Lamb, Veal, and Game Products
USDA #:17300
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Vitamin A:~ IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:42.53 mcg
Vitamin B-2:90.72 mcg
Vitamin B-3:1.58 mg
Vitamin B-5:150.25 mcg
Vitamin B-6:113.40 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:0.85 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):2.84 mg
Copper (Cu):48.19 mcg
Fluoride (F):~
Iron (Fe):496.13 mcg
Magnesium (Mg):6.52 mg
Manganese (Mn):2.84 mcg
Phosphorus (P):55.28 mg
Potassium (K):92.99 mg
Selenium (Se):2.78 mcg
Sodium (Na):22.68 mg
Zinc (Zn):992.25 mcg
Cholesterol:17.86 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.81 g
Essential amino acids
Phenylalanine:0.24 g
Leucine:0.45 g
Methionine:0.15 g
Lysine:0.51 g
Isoleucine:0.28 g
Valine:0.31 g
Threonine:0.25 g
Tryptophan:65.21 mg
Histidine:0.18 g
Arginine:0.34 g
Non-essential amino acids
Alanine:0.35 g
Aspartic acid:0.51 g
Betaine:~
Cystine:68.04 mg
Glutamic acid:0.84 g
Glycine:0.28 g
Hydroxyproline:~
Proline:0.24 g
Serine:0.22 g
Tyrosine:0.19 g
Fats Total:1.60 g
Saturated fatty acids:0.65 g
Monounsaturated fatty acids:0.65 g
Polyunsaturated fatty acids:73.71 mg
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]:2.84 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:45.36 mg
Pentadecanoic [15:0]:5.67 mg
Hexadecanoic/Palmitic [16:0]:0.33 g
Heptadecanoic/Margaric [17:0]:17.01 mg
Octadecanoic/Stearic [18:0]:0.24 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:31.19 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.60 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:5.67 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:45.36 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:19.84 mg
[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]:5.67 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:0.29 g
Caffeine:~
Theobromine:~
Product Type:Lamb
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_4Ue
Did you know?...Cheese was first made over 4,000 years ago in Asia.
Related: Lamb, Australian, imported, fresh, leg, sirloin half, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted
Lamb, Australian, imported, fresh, leg, sirloin half, boneless, separable lean only, trimmed to 1/8" fat, cooked, roasted
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