Lamb, fresh, braised
Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, cooked, braised
Category: Lamb, Veal and Game Products
100g of Lamb, fresh, braised contains 236 kcal calories, 24.78g protein, and 3µg vitamin b12 per USDA FoodData Central.
Nutrition at a glance
All values shown per 100 grams
Full nutrient breakdown
per 100 gMacronutrients▾
| % DV | ||
|---|---|---|
| Calories | 236 kcal | 12% |
| Protein | 24.78 g | 50% |
| Carbohydrates | 0 g | 0% |
| Total fat | 14.44 g | 19% |
Minerals▾
| % DV | ||
|---|---|---|
| Sodium | 93 mg | 4% |
| Potassium | 244 mg | 5% |
| Calcium | 16 mg | 1% |
| Magnesium | 21 mg | 5% |
| Phosphorus | 167 mg | 13% |
| Iron | 1.79 mg | 10% |
| Zinc | 6.96 mg | 63% |
| Copper | 0.12 mg | 13% |
| Manganese | 0.01 mg | 0% |
| Selenium | 8.3 µg | 15% |
Fat detail▾
| % DV | ||
|---|---|---|
| Saturated fat | 6.79 g | 34% |
| Monounsaturated fat | 5.96 g | — |
| Polyunsaturated fat | 0.6 g | — |
| Cholesterol | 91 mg | 30% |
Vitamins▾
| % DV | ||
|---|---|---|
| Thiamin (B1) | 0.09 mg | 7% |
| Riboflavin (B2) | 0.26 mg | 20% |
| Niacin (B3) | 5.01 mg | 31% |
| Pantothenic acid (B5) | 0.62 mg | 12% |
| Vitamin B6 | 0.24 mg | 14% |
| Vitamin B12 | 3 µg | 125% |
Amino acids▾
| % DV | ||
|---|---|---|
| Lysine | 2.19 g | — |
| Leucine | 1.93 g | — |
| Isoleucine | 1.2 g | — |
| Valine | 1.34 g | — |
| Threonine | 1.06 g | — |
| Methionine | 0.63 g | — |
| Phenylalanine | 1.01 g | — |
| Tryptophan | 0.29 g | — |
| Histidine | 0.79 g | — |
| Arginine | 1.47 g | — |
Other▾
| % DV | ||
|---|---|---|
| Water | 60.47 g | — |
Household serving sizes
g- 3 oz
- 85 g
- piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
- 211 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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