Lamb, Australian, imported, fresh, loin, separable lean and fat, trimmed to 1/8" fat, cooked, broiled

219 calories in 100 g

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Lamb, Australian, imported, fresh, loin, separable lean and fat, trimmed to 1/8" fat, cooked, broiled Suggest a better name
Weight Loss Rating:
Total Calories:219 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:2.19 calories / gram
Weight Watchers Counter:5 Weight Watchers points
 
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Calorie Sources:50% fats; 50% proteins
Fats:12.25 g (110 calories, 12% by weight)
Carbohydrates:~
Proteins:25.49 g (109 calories, 25% by weight)
Alcohol:~
Water:62 g (62% by weight)
Fat Composition:51% saturated; 45% monounsaturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:82 mg
Caffeine:~
Serving Sizes: 100 g
3 oz
Refuse:26 %
Refuse Description:Bone
Food Group:Lamb, Veal, and Game Products
USDA #:17311
Related Foods: Calories in Chicken Fat
Calories in Duck Fat
Calories in Lamb Brain
Calories in Lean Ground Pork
Calories in Lowfat Milk
Calories in Reddi Wip
Calories in Reduced Fat Chocolate Milk
Calories in Reduced Fat Milk
Vitamin A:~ IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:170 mcg
Vitamin B-2:320 mcg
Vitamin B-3:7.83 mg
Vitamin B-5:810 mcg
Vitamin B-6:490 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:2 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):21 mg
Copper (Cu):150 mcg
Fluoride (F):~
Iron (Fe):2.12 mg
Magnesium (Mg):25 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.21 g
Potassium (K):0.33 g
Selenium (Se):9.60 mcg
Sodium (Na):78 mg
Zinc (Zn):3.36 mg
Cholesterol:82 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:25.49 g
Essential amino acids
Phenylalanine:1.03 g
Leucine:1.98 g
Methionine:0.65 g
Lysine:2.25 g
Isoleucine:1.23 g
Valine:1.37 g
Threonine:1.08 g
Tryptophan:0.29 g
Histidine:0.80 g
Arginine:1.51 g
Non-essential amino acids
Alanine:1.53 g
Aspartic acid:2.24 g
Betaine:~
Cystine:0.30 g
Glutamic acid:3.70 g
Glycine:1.24 g
Hydroxyproline:~
Proline:1.06 g
Serine:0.94 g
Tyrosine:0.85 g
Fats Total:12.25 g
Saturated fatty acids:5.57 g
Monounsaturated fatty acids:4.88 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]:20 mg
Dodecanoic/Lauric [12:0]:30 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.43 g
Pentadecanoic [15:0]:60 mg
Hexadecanoic/Palmitic [16:0]:2.70 g
Heptadecanoic/Margaric [17:0]:0.16 g
Octadecanoic/Stearic [18:0]:2.13 g
Eicosanoic/Arachidic [20:0]:10 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:10 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.21 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:4.53 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:30 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.30 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]: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:1.03 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/_5rT
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, loin, separable lean and fat, trimmed to 1/8" fat, raw
Lamb, Australian, imported, fresh, loin, separable lean only, trimmed to 1/8" fat, raw
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