Lamb striploin, raw
Energy in 100 g
Per 100 g
449 kJ (106 kcal)
449 kJ (106 kcal)
Portion Size:
| 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 |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | MI0208 | 0.9 g |
| Trans fatty acids | 334 | 0.1 g |
| Monounsaturated fatty acids | MI0210 | 0.8 g |
| Polyunsaturated fatty acids | MI0212 | 0.2 g |
| Omega-3 | 334 | 0.1 g |
| Omega-6 | 334 | 0.1 g |
| Cholesterol | 334 | 68 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 334 | 0 g |
| C14:0 (myristic acid) | 334 | 0.1 g |
| C16:0 (palmitic acid) | 334 | 0.4 g |
| C18:0 (stearic acid) | 334 | 0.3 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 334 | 0.1 g |
| C18:1 sum (oleic acid) | 334 | 0.6 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 3 µg-RE | |
| Vitamin A (RE) | MI0322 | 3 µg-RE | 0 % |
| Beta-carotene | 60a | 0 µg | |
| Retinol | 334 | 3 µg | |
| Vitamin D | 71 | 0 µg | 0 % |
| Vitamin E | 334 | 0.5 mg-ATE | 4 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 334 | 0.06 mg | 4 % |
| Vitamin B2 (riboflavin) | 334 | 0.05 mg | 3 % |
| Vitamin B3 (niacin) | 334 | 8 mg | |
| Niacin equivalents | MI0421 | 12 mg | 59 % |
| Vitamin B6 (pyridoxine) | 334 | 0.17 mg | 9 % |
| Vitamin B9 (folate) | 315 | 1 µg | 0 % |
| Vitamin B12 (cobalamin) | 334 | 1.6 µg | 40 % |
| Vitamin C (askorbic acid) | 20 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 315 | 8 mg | 0 % |
| Potassium (K) | 334 | 360 mg | 10 % |
| Sodium (Na) | 334 | 53 mg | |
| Salt (NaCl) | MI0120 | 0.1 g | |
| Phosphorus (P) | 334 | 215 mg | 33 % |
| Magnesium (Mg) | 334 | 26 mg | 8 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 334 | 1.4 mg | 12 % |
| Copper (Cu) | 334 | 0.1 mg | 11 % |
| Zinc (Zn) | 334 | 1.8 mg | 12 % |
| Selenium (Se) | 334 | 3 µg | 3 % |
| Iodine (I) | 334 | 1 µg | 0 % |
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) |
| B1669 | Lamb |
| 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 |
| Z0031 | Loin |