Lamb, Veal, and Game Products
Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted
Per 100 g · USDA FoodData Central — SR Legacy (April 2018)
g
Nutrition
Amounts for your selected weight
190kcalCalories
27.3gProtein
0gCarbohydrate
8.1gFat
Fiber— g
Sugars— g
Sodium72 mg
Calcium9 mg
Iron2.2 mg
Potassium326 mg
Vitamin C— mg
Water64.5 g
All available nutrients+
| Nutrient | Amount |
|---|---|
| Water | 64.54 G |
| Energy | 190 KCAL |
| Energy | 795 kJ |
| Protein | 27.31 G |
| Total lipid (fat) | 8.1 G |
| Ash | 1.09 G |
| Carbohydrate, by difference | 0 G |
| Calcium, Ca | 9 MG |
| Iron, Fe | 2.15 MG |
| Magnesium, Mg | 25 MG |
| Phosphorus, P | 214 MG |
| Potassium, K | 326 MG |
| Sodium, Na | 72 MG |
| Zinc, Zn | 4.83 MG |
| Copper, Cu | 0.158 MG |
| Manganese, Mn | 0.014 MG |
| Selenium, Se | 5.9 UG |
| Thiamin | 0.135 MG |
| Riboflavin | 0.42 MG |
| Niacin | 5.725 MG |
| Pantothenic acid | 0.99 MG |
| Vitamin B-6 | 0.46 MG |
| Vitamin B-12 | 3.19 UG |
| Fatty acids, total saturated | 3.297 G |
| SFA 12:0 | 0.015 G |
| SFA 14:0 | 0.241 G |
| SFA 15:0 | 0.035 G |
| SFA 16:0 | 1.691 G |
| SFA 17:0 | 0.102 G |
| SFA 18:0 | 1.212 G |
| Fatty acids, total monounsaturated | 3.304 G |
| MUFA 14:1 | 0.013 G |
| MUFA 16:1 | 0.15 G |
| MUFA 18:1 | 3.047 G |
| MUFA 20:1 | 0.028 G |
| Fatty acids, total polyunsaturated | 0.38 G |
| PUFA 18:2 | 0.227 G |
| PUFA 18:3 | 0.103 G |
| PUFA 20:4 | 0.036 G |
| Cholesterol | 89 MG |
| Tryptophan | 0.319 G |
| Threonine | 1.167 G |
| Isoleucine | 1.32 G |
| Leucine | 2.124 G |
| Lysine | 2.412 G |
| Methionine | 0.699 G |
| Cystine | 0.328 G |
| Phenylalanine | 1.11 G |
| Tyrosine | 0.918 G |
| Valine | 1.473 G |
| Arginine | 1.621 G |
| Histidine | 0.865 G |
| Alanine | 1.643 G |
| Aspartic acid | 2.404 G |
| Glutamic acid | 3.964 G |
| Glycine | 1.333 G |
| Proline | 1.145 G |
| Serine | 1.014 G |
Historic source data. Missing values are shown as unavailable, not zero.
Source: USDA FoodData Central — SR Legacy (April 2018)Open source ↗