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Lamb, meat, average values, raw

Ovis aries
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total17.6 %
   Fat, total82.4 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 1%

Content per 100 grams
Energy1377kJ
Protein, total14.6g
   total-N2.3g
Fat, total30.5g
   saturated fatty acids14.8g
   monounsaturated fatty acids11.5g
   polyunsaturated fatty acids1.4g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash1.2g
Moisture54.4g

Vitamins
Vitamin A45RE
   retinol45μg
   ß-carotene0μg
Vitamin D0.4μg
Vitamin E0.7aTE
   alpha-tocopherol0.7mg
Vitamin K0μg
Vitamin B1, thiamin0.18mg
Vitamin B2, riboflavin0.3mg
Niacin equivalents6.63NE
   niacin4.3mg
   tryptophan2.33mg
Vitamin B60.2mg
Pantothenic Acid0.55mg
Biotin1μg
Folates2μg
Vitamin B121.2μg
Vitamin C1mg

Minerals
Sodium, Na66mg
Potassium, K218mg
Calcium, Ca20mg
Magnesium, Mg17mg
Phosphorus, P130mg
Iron, Fe1.5mg
Copper, Cu0.122mg
Zinc, Zn3.42mg
Iodine, I0.7μg
Manganese, Mn0.01mg
Chromium, Cr2.12μg
Selenium, Se6.05μg
Nickel, Ni2.14μg

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 14:01.54g
C 15:00.169g
C 16:06.89g
C 17:00.289g
C 18:05.94g
C 20:00g
C 22:00g
C 14:10g
C 16:10.369g
C 18:1, n-910.9g
C 20:1, n-110g
C 22:1, n-90g
C 18:2, n-60.708g
C 18:3, n-30.708g
C 20:4, n-60g
C 20:5, n-30g
C 22:5, n-30g
C 22:6, n-30g

Sums lipids
Sum saturated14.8g
Sum monounsaturated11.5g
Sum polyunsaturated1.42g
Sum n-3 fatty acids0.708g
Sum n-6 fatty acids0.708g
Trans fatty acids1.94g

Cholesterol
Cholesterol78mg

Amino acids
Isoleucin720mg
Leucine1200mg
Lysine1300mg
Methionine370mg
Cystine120mg
Phenylalanine580mg
Tyrosine580mg
Threonine630mg
Tryptophan140mg
Valine790mg
Arginine980mg
Histidine420mg
Alanine910mg
Aspartic acid1300mg
Glutamic acid2100mg
Glycine770mg
Proline680mg
Serine580mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0138