Lamb, leg, shank half, roasted
Lamb, leg, shank half, separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted
Category: Lamb, Veal and Game Products
100g of Lamb, leg, shank half, roasted contains 225 kcal calories, 26.41g protein, and 2.67µg vitamin b12 per USDA FoodData Central.
Nutrition at a glance
All values shown per 100 grams
Full nutrient breakdown
per 100 gMacronutrients▾
| % DV | ||
|---|---|---|
| Calories | 225 kcal | 11% |
| Protein | 26.41 g | 53% |
| Carbohydrates | 0 g | 0% |
| Total fat | 12.45 g | 16% |
| Fiber | 0 g | 0% |
Minerals▾
| % DV | ||
|---|---|---|
| Sodium | 65 mg | 3% |
| Potassium | 326 mg | 7% |
| Calcium | 10 mg | 1% |
| Magnesium | 25 mg | 6% |
| Phosphorus | 198 mg | 16% |
| Iron | 1.98 mg | 11% |
| Zinc | 4.66 mg | 42% |
| Copper | 0.12 mg | 13% |
| Manganese | 0.03 mg | 1% |
| Selenium | 29.4 µg | 53% |
Fat detail▾
| % DV | ||
|---|---|---|
| Saturated fat | 5.09 g | 25% |
| Monounsaturated fat | 5.29 g | — |
| Polyunsaturated fat | 0.88 g | — |
| Cholesterol | 90 mg | 30% |
Vitamins▾
| % DV | ||
|---|---|---|
| Vitamin A | 0 µg | 0% |
| Retinol | 0 µg | — |
| Vitamin C | 0 mg | 0% |
| Vitamin E | 0.16 mg | 1% |
| Thiamin (B1) | 0.1 mg | 8% |
| Riboflavin (B2) | 0.27 mg | 21% |
| Niacin (B3) | 6.55 mg | 41% |
| Pantothenic acid (B5) | 0.7 mg | 14% |
| Vitamin B6 | 0.16 mg | 9% |
| Folate (B9) | 22 µg | 6% |
| Vitamin B12 | 2.67 µg | 111% |
Amino acids▾
| % DV | ||
|---|---|---|
| Lysine | 2.33 g | — |
| Leucine | 2.05 g | — |
| Isoleucine | 1.27 g | — |
| Valine | 1.43 g | — |
| Threonine | 1.13 g | — |
| Methionine | 0.68 g | — |
| Phenylalanine | 1.08 g | — |
| Tryptophan | 0.31 g | — |
| Histidine | 0.84 g | — |
| Arginine | 1.57 g | — |
Other▾
| % DV | ||
|---|---|---|
| Water | 60.66 g | — |
Household serving sizes
g- 3 oz
- 85 g
- piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
- 269 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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