'; ?> Mutton, round, raw - Home » Meat and meat products » Sheep or lamb

Mutton, round, raw

Ovis aries
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total60 %
   Fat, total40 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 29%

Content per 100 grams
Energy564kJ
Protein, total20.1g
   total-N3.2g
Fat, total6g
   saturated fatty acids2.9g
   monounsaturated fatty acids2.3g
   polyunsaturated fatty acids0.3g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash2g
Moisture71.9g

Vitamins
Vitamin A45RE
   retinol45μg
   ß-carotene0μg
Vitamin D0.4μg
Vitamin E0.43aTE
   alpha-tocopherol0.43mg
Vitamin K0μg
Vitamin B1, thiamin0.16mg
Vitamin B2, riboflavin0.22mg
Niacin equivalents8.37NE
   niacin5.2mg
   tryptophan3.17mg
Vitamin B60.29mg
Pantothenic Acid0.55mg
Biotin1μg
Folates2μg
Vitamin B123μg
Vitamin C1mg

Minerals
Sodium, Na78mg
Potassium, K380mg
Calcium, Ca7.6mg
Magnesium, Mg23mg
Phosphorus, P190mg
Iron, Fe2.4mg
Copper, Cu0.1mg
Zinc, Zn3.7mg
Iodine, I3μg
Manganese, Mn0.015mg
Chromium, Cr1.24μg
Selenium, Se5.09μg
Nickel, Ni1.67μg

Carbohydrates
Fructose0g
Glucose0g
Lactose0g
Maltose0g
Saccharose0g
All sugars, total0g
Starch0g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00.302g
C 15:00.033g
C 16:01.36g
C 17:00.057g
C 18:01.17g
C 20:00g
C 22:00g
C 14:10g
C 16:10.073g
C 18:1, n-92.14g
C 20:1, n-110g
C 22:1, n-90g
C 18:2, n-60.139g
C 18:3, n-30.139g
C 20:4, n-60g
C 20:5, n-30g
C 22:5, n-30g
C 22:6, n-30g

Sums lipids
Sum saturated2.92g
Sum monounsaturated2.27g
Sum polyunsaturated0.279g
Sum n-3 fatty acids0.139g
Sum n-6 fatty acids0.139g
Trans fatty acids0.382g

Cholesterol
Cholesterol70mg

Amino acids
Isoleucin1000mg
Leucine1600mg
Lysine1800mg
Methionine520mg
Cystine170mg
Phenylalanine800mg
Tyrosine800mg
Threonine870mg
Tryptophan190mg
Valine1100mg
Arginine1400mg
Histidine580mg
Alanine1300mg
Aspartic acid1800mg
Glutamic acid3000mg
Glycine1100mg
Proline930mg
Serine800mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0054