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Lamb, Veal, and Game Products
Lamb, Australian, imported, fresh, shoulder, arm, separable lean only, trimmed to 1/8" fat, raw
Pour 100 g · USDA FoodData Central — SR Legacy (April 2018)
g
Nutrition
Quantités pour le poids sélectionné
137kcalCalories
19.9gProtéines
0gGlucides
5.8gLipides
Fibres— g
Sucres— g
Sodium83 mg
Calcium15 mg
Iron1.5 mg
Potassium325 mg
Vitamin C— mg
Water74 g
Tous les nutriments disponibles+
| Nutriment | Quantité |
|---|---|
| Water | 73.95 G |
| Energy | 137 KCAL |
| Energy | 573 kJ |
| Protein | 19.88 G |
| Total lipid (fat) | 5.81 G |
| Ash | 0.95 G |
| Carbohydrate, by difference | 0 G |
| Calcium, Ca | 15 MG |
| Iron, Fe | 1.54 MG |
| Magnesium, Mg | 22 MG |
| Phosphorus, P | 193 MG |
| Potassium, K | 325 MG |
| Sodium, Na | 83 MG |
| Zinc, Zn | 4.16 MG |
| Copper, Cu | 0.139 MG |
| Manganese, Mn | 0.015 MG |
| Selenium, Se | 7.7 UG |
| Thiamin | 0.12 MG |
| Riboflavin | 0.24 MG |
| Niacin | 4.58 MG |
| Pantothenic acid | 0.785 MG |
| Vitamin B-6 | 0.299 MG |
| Vitamin B-12 | 3.01 UG |
| Fatty acids, total saturated | 2.335 G |
| SFA 12:0 | 0.013 G |
| SFA 14:0 | 0.178 G |
| SFA 15:0 | 0.025 G |
| SFA 16:0 | 1.199 G |
| SFA 17:0 | 0.067 G |
| SFA 18:0 | 0.852 G |
| Fatty acids, total monounsaturated | 2.424 G |
| MUFA 16:1 | 0.108 G |
| MUFA 18:1 | 2.243 G |
| MUFA 20:1 | 0.025 G |
| Fatty acids, total polyunsaturated | 0.27 G |
| PUFA 18:2 | 0.16 G |
| PUFA 18:3 | 0.078 G |
| PUFA 20:4 | 0.032 G |
| Cholesterol | 62 MG |
| Tryptophan | 0.232 G |
| Threonine | 0.849 G |
| Isoleucine | 0.961 G |
| Leucine | 1.546 G |
| Lysine | 1.756 G |
| Methionine | 0.509 G |
| Cystine | 0.239 G |
| Phenylalanine | 0.808 G |
| Tyrosine | 0.668 G |
| Valine | 1.072 G |
| Arginine | 1.18 G |
| Histidine | 0.63 G |
| Alanine | 1.196 G |
| Aspartic acid | 1.75 G |
| Glutamic acid | 2.885 G |
| Glycine | 0.97 G |
| Proline | 0.834 G |
| Serine | 0.738 G |
Données historiques de référence. Les valeurs manquantes sont indiquées comme indisponibles, et non comme zéro.
Source: USDA FoodData Central — SR Legacy (April 2018)Consulter la source ↗