Lamb, loin joint, raw, lean and fat
18-153
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 307kcal
- Energy (kJ)
- 1272kJ
- Protein
- 16.9g
- Fat
- 26.6g
- Saturated fatty acids
- 12.6g
- Monounsaturated fatty acids
- 10.2g
- Polyunsaturated fatty acids
- 1.4g
- Carbohydrate
- 0g
- Total sugars
- 0g
Minerals
- Salt
- 0.15g
- Sodium
- 61mg
- Potassium
- 270mg
- Calcium
- 13mg
- Magnesium
- 18mg
- Phosphorus
- 160mg
- Iron
- 1.3mg
- Copper
- 0.06mg
- Zinc
- 2mg
- Chloride
- 63mg
- Manganese
- 0.01mg
- Selenium
- 3µg
- Iodine
- 7µg
Vitamins
- Carotene
- Trace
- Retinol equivalent
- 13µg
- Vitamin D
- 0.4µg
- Vitamin E
- 0.07mg
- Thiamin
- 0.12mg
- Riboflavin
- 0.22mg
- Niacin
- 4.8mg
- Vitamin B6
- 0.21mg
- Vitamin B12
- 1µg
- Folate
- 3µg
- Vitamin C
- 0mg
Description
Calculated from 66% lean and 34% fat
References
LGC, Nutrient analysis of retail cuts of lamb, 1993-1994