Lamb, leg, for roast, raw

Nutritional Information

Portion Size:

Macro nutrients

Composition

Energy content

Fat

Carbohydrate

Dietary fibre

Protein

Alcohol

Water

Energy in 100 g: 567 kJ (135 kcal)
Edible part: 100 %

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Nutrient	Source	Quantity	Energi%
Fat	334	6.1 g	39%
Carbohydrate	MI0181	0.1 g	0%
Dietary fibre	50	0 g	0%
Protein	334	20 g	59%
Alcohol	50	0 g	0%
Water	MI0142	74 g	-

Carbohydrates

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Carbohydrate	Source	Quantity
Starch	50	0 g
Sugar, total	MI_SUGAR_NO	0.1 g
Sugar, added	50	0 g
Sugar, free	50	0 g

Fatty acids

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Fat	Source	Quantity
Saturated fatty acids	MI0208	2.8 g
Trans fatty acids	334	0.3 g
Monounsaturated fatty acids	MI0210	2.3 g
Polyunsaturated fatty acids	MI0212	0.3 g
Omega-3	334	0.1 g
Omega-6	334	0.2 g
Cholesterol	334	64 mg

Saturated fatty acids	Source	Quantity
C12:0 (lauric acid)	334	0 g
C14:0 (myristic acid)	334	0.3 g
C16:0 (palmitic acid)	334	1.2 g
C18:0 (stearic acid)	334	0.8 g

Monounsaturated fatty acids	Source	Quantity
C16:1 sum (palmitoleic acid)	334	0.2 g
C18:1 sum (oleic acid)	334	1.8 g

Polyunsaturated fatty acids	Source	Quantity
C18:2n-6 (linoleic acid)	334	0.1 g
C18:3n-3 (alpha-linolenic acid)	334	0.1 g
C20:3n-3 (eicosatrienoic acid)	60b	0 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)	60b	0 g
C20:4n-3 (eicosatetraenoic acid)	60b	0 g
C20:4n-6 (arachidonic acid)	334	0 g
C20:5n-3 (eicosapentaenoic acid, EPA)	334	0 g
C22:5n-3 (docosapentaenoic acid, DPA)	334	0 g
C22:6n-3 (docosahexaenoic acid, DHA)	334	0 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Source	Quantity	% of RDA
Vitamin A (RAE)	MI0325	7 µg-RE
Vitamin A (RE)	MI0322	7 µg-RE	0 %
Beta-carotene	60a	0 µg
Retinol	334	7 µg
Vitamin D	71	0 µg	0 %
Vitamin E	334	0.2 mg-ATE	1 %

Water-soluble vitamins	Source	Quantity	% of RDA
Vitamin B1 (thiamin)	334	0.06 mg	4 %
Vitamin B2 (riboflavin)	334	0.04 mg	2 %
Vitamin B3 (niacin)	334	5.6 mg
Niacin equivalents	MI0421	9.3 mg	45 %
Vitamin B6 (pyridoxine)	334	0.12 mg	6 %
Vitamin B9 (folate)	315	1 µg	0 %
Vitamin B12 (cobalamin)	334	2 µg	50 %
Vitamin C (askorbic acid)	50	0 mg	0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity	% of RDA
Calcium (Ca)	315	7 mg	0 %
Potassium (K)	334	370 mg	10 %
Sodium (Na)	334	63 mg
Salt (NaCl)	MI0120	0.2 g
Phosphorus (P)	334	195 mg	30 %
Magnesium (Mg)	334	23 mg	7 %

Trace elements	Source	Quantity	% of RDA
Iron (Fe)	334	1.2 mg	10 %
Copper (Cu)	334	0.08 mg	8 %
Zinc (Zn)	334	3.1 mg	22 %
Selenium (Se)	334	4 µg	4 %
Iodine (I)	334	1 µg	0 %

Classification

Food ID: 03.014
Scientific name: Ovis aries Linnaeus, 1758

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaL	Classification
A0150	Meat or meat product (FROM MAMMAL) (US CFR)
A0794	Red meat (EUROFIR)
B1183	Sheep
C0268	Skeletal meat part, without bone, without skin
E0151	Solid
F0003	Not heat-treated
G0003	Cooking method not applicable
H0003	No treatment applied
J0142	Preserved by chilling or freezing
K0003	No packing medium used
M0001	Container or wrapping not known
N0001	Food contact surface not known
P0024	Human consumer, no age specification
Z0024	Round or leg (MEAT CUT)

Sources

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10: Missing value, content not known.
50: Estimated as a naturally occurring zero value, not analysed.
60a: Estimated as zero value when the analysed value is below the limit of quantification.
60b: Analysed value is below the limit of quantification of the method. The result is outside the measurement range of the accreditation of the method.
71: Calculated from the percentual content of fat in a similar food item.
315: Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
334: Norwegian meat and poultry research centre, Norwegian meat and poultry association, Matprat, University of Oslo and Norwegian food safety authority (2023). Updating nutritional value of Norwegian lamb meat 2022-2023. Published report, animalia.no
MI0120: Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142: Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181: Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0208: Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
MI0210: Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
MI0212: Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])
MI0322: Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325: Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI0421: Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
MI_SUGAR_NO: Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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Lamb, leg, for roast, raw

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Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

Sources

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