Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, raw

262 calories in 100 g

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Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, raw Suggest a better name
Weight Loss Rating:
Total Calories:262 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:2.62 calories / gram
Weight Watchers Counter:7 Weight Watchers points
 
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Calorie Sources:73% fats; 27% proteins
Fats:21.28 g (192 calories, 21% by weight)
Carbohydrates:~
Proteins:16.48 g (70 calories, 16% by weight)
Alcohol:~
Water:62.13 g (62% by weight)
Fat Composition:52% saturated; 43% monounsaturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:67 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 lb
3 oz
Refuse:28 %
Refuse Description:Bone
Food Group:Lamb, Veal, and Game Products
USDA #:17326
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Vitamin A:~ IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:100 mcg
Vitamin B-2:210 mcg
Vitamin B-3:4 mg
Vitamin B-5:670 mcg
Vitamin B-6:260 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:2.61 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):19 mg
Copper (Cu):100 mcg
Fluoride (F):~
Iron (Fe):1.21 mg
Magnesium (Mg):17 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.15 g
Potassium (K):0.26 g
Selenium (Se):6.90 mcg
Sodium (Na):78 mg
Zinc (Zn):4.37 mg
Cholesterol:67 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:16.48 g
Essential amino acids
Phenylalanine:0.67 g
Leucine:1.28 g
Methionine:0.42 g
Lysine:1.45 g
Isoleucine:0.79 g
Valine:0.88 g
Threonine:0.70 g
Tryptophan:0.19 g
Histidine:0.52 g
Arginine:0.97 g
Non-essential amino acids
Alanine:0.99 g
Aspartic acid:1.45 g
Betaine:~
Cystine:0.19 g
Glutamic acid:2.39 g
Glycine:0.80 g
Hydroxyproline:~
Proline:0.69 g
Serine:0.61 g
Tyrosine:0.55 g
Fats Total:21.28 g
Saturated fatty acids:10.30 g
Monounsaturated fatty acids:8.57 g
Polyunsaturated fatty acids:0.86 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]:30 mg
Dodecanoic/Lauric [12:0]:60 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.83 g
Pentadecanoic [15:0]:0.13 g
Hexadecanoic/Palmitic [16:0]:4.82 g
Heptadecanoic/Margaric [17:0]:0.30 g
Octadecanoic/Stearic [18:0]:4.06 g
Eicosanoic/Arachidic [20:0]:30 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:30 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.39 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:7.92 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:80 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.50 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.24 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]:70 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:0.76 g
Caffeine:~
Theobromine:~
Product Type:Lamb
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_55y
Did you know?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
Related: Lamb, Australian, imported, fresh, shoulder, arm, separable lean only, trimmed to 1/8" fat, cooked, braised
Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled
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