Lamb, fresh, shank half, roasted
Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted
Category: Lamb, Veal and Game Products
100g of Lamb, fresh, shank half, roasted contains 231 kcal calories, 25.25g protein, and 3.04µg vitamin b12 per USDA FoodData Central.
Nutrition at a glance
All values shown per 100 grams
Full nutrient breakdown
per 100 gMacronutrients▾
| % DV | ||
|---|---|---|
| Calories | 231 kcal | 12% |
| Protein | 25.25 g | 51% |
| Carbohydrates | 0 g | 0% |
| Total fat | 13.69 g | 18% |
Minerals▾
| % DV | ||
|---|---|---|
| Sodium | 67 mg | 3% |
| Potassium | 313 mg | 7% |
| Calcium | 10 mg | 1% |
| Magnesium | 23 mg | 5% |
| Phosphorus | 203 mg | 16% |
| Iron | 2.01 mg | 11% |
| Zinc | 4.49 mg | 41% |
| Copper | 0.14 mg | 15% |
| Manganese | 0.01 mg | 1% |
| Selenium | 10.6 µg | 19% |
Fat detail▾
| % DV | ||
|---|---|---|
| Saturated fat | 6.34 g | 32% |
| Monounsaturated fat | 5.55 g | — |
| Polyunsaturated fat | 0.56 g | — |
| Cholesterol | 83 mg | 28% |
Vitamins▾
| % DV | ||
|---|---|---|
| Thiamin (B1) | 0.13 mg | 11% |
| Riboflavin (B2) | 0.39 mg | 30% |
| Niacin (B3) | 5.42 mg | 34% |
| Pantothenic acid (B5) | 0.93 mg | 19% |
| Vitamin B6 | 0.43 mg | 25% |
| Vitamin B12 | 3.04 µg | 127% |
Amino acids▾
| % DV | ||
|---|---|---|
| Lysine | 2.23 g | — |
| Leucine | 1.96 g | — |
| Isoleucine | 1.22 g | — |
| Valine | 1.36 g | — |
| Threonine | 1.08 g | — |
| Methionine | 0.65 g | — |
| Phenylalanine | 1.03 g | — |
| Tryptophan | 0.3 g | — |
| Histidine | 0.8 g | — |
| Arginine | 1.5 g | — |
Other▾
| % DV | ||
|---|---|---|
| Water | 60.82 g | — |
Household serving sizes
g- 3 oz
- 85 g
- piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
- 277 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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