Lamb, loin joint, roasted, lean and fat
18-156
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 303kcal
- Energy (kJ)
- 1259kJ
- Protein
- 25.3g
- Fat
- 22.4g
- Saturated fatty acids
- 10.6g
- Monounsaturated fatty acids
- 8.5g
- Polyunsaturated fatty acids
- 1.3g
- Carbohydrate
- 0g
- Total sugars
- 0g
Minerals
- Salt
- 0.19g
- Sodium
- 75mg
- Potassium
- 330mg
- Calcium
- 14mg
- Magnesium
- 23mg
- Phosphorus
- 200mg
- Iron
- 1.8mg
- Copper
- 0.1mg
- Zinc
- 3.2mg
- Chloride
- 70mg
- Manganese
- 0.02mg
- Selenium
- 4µg
- Iodine
- 6µg
Vitamins
- Carotene
- Trace
- Retinol equivalent
- 6µg
- Vitamin D
- 0.6µg
- Vitamin E
- 0.06mg
- Thiamin
- 0.13mg
- Riboflavin
- 0.23mg
- Niacin
- 6.2mg
- Vitamin B6
- 0.31mg
- Vitamin B12
- 2µg
- Folate
- 5µg
- Vitamin C
- 0mg
Description
Calculated from 78% lean and 22% fat
References
LGC, Nutrient analysis of retail cuts of lamb, 1993-1994