Lamb, fresh, cooked
Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean only, trimmed to 1/8" fat, cooked
Category: Lamb, Veal and Game Products
100g of Lamb, fresh, cooked contains 201 kcal calories, 26.71g protein, and 3.01µg vitamin b12 per USDA FoodData Central.
Nutrition at a glance
All values shown per 100 grams
Full nutrient breakdown
per 100 gMacronutrients▾
| % DV | ||
|---|---|---|
| Calories | 201 kcal | 10% |
| Protein | 26.71 g | 53% |
| Carbohydrates | 0 g | 0% |
| Total fat | 9.63 g | 12% |
Minerals▾
| % DV | ||
|---|---|---|
| Sodium | 80 mg | 3% |
| Potassium | 318 mg | 7% |
| Calcium | 16 mg | 1% |
| Magnesium | 24 mg | 6% |
| Phosphorus | 207 mg | 17% |
| Iron | 2.05 mg | 11% |
| Zinc | 5.14 mg | 47% |
| Copper | 0.15 mg | 17% |
| Manganese | 0.01 mg | 1% |
| Selenium | 11 µg | 20% |
Fat detail▾
| % DV | ||
|---|---|---|
| Saturated fat | 4.05 g | 20% |
| Monounsaturated fat | 3.86 g | — |
| Polyunsaturated fat | 0.42 g | — |
| Cholesterol | 87 mg | 29% |
Vitamins▾
| % DV | ||
|---|---|---|
| Thiamin (B1) | 0.13 mg | 11% |
| Riboflavin (B2) | 0.36 mg | 28% |
| Niacin (B3) | 5.81 mg | 36% |
| Pantothenic acid (B5) | 0.88 mg | 18% |
| Vitamin B6 | 0.39 mg | 23% |
| Vitamin B12 | 3.01 µg | 125% |
Amino acids▾
| % DV | ||
|---|---|---|
| Lysine | 2.36 g | — |
| Leucine | 2.08 g | — |
| Isoleucine | 1.29 g | — |
| Valine | 1.44 g | — |
| Threonine | 1.14 g | — |
| Methionine | 0.68 g | — |
| Phenylalanine | 1.09 g | — |
| Tryptophan | 0.31 g | — |
| Histidine | 0.85 g | — |
| Arginine | 1.59 g | — |
Other▾
| % DV | ||
|---|---|---|
| Water | 63.75 g | — |
Household serving sizes
g- 3 oz
- 85 g
- piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
- 236 g
Where does this data come from?
Nutrient values are sourced from the USDA FoodData Central database — the U.S. Department of Agriculture's authoritative reference for food composition. Values are averaged across multiple samples to give you a representative reading per 100 grams of edible portion.
Published: 2019-04-01
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