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Lamb, for stewing, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 98 % 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Water 68 g 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Kilojoules 801 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 192 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 13.2 g 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Saturated fatty acids 5.9 g 71 Calculated from the percentual content of fat in a similar food item.
C12:0 0.04 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C14:0 0.51 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C16:0 2.66 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C18:0 2.37 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
Transunsaturated fatty acids 0.4 g 71 Calculated from the percentual content of fat in a similar food item.
Cis-mono unsaturated fatty acids 4.8 g 71 Calculated from the percentual content of fat in a similar food item.
C16:1 sum 0.23 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C18:1 sum 4.32 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
Cis-poly unsaturated fatty acids 0.8 g 71 Calculated from the percentual content of fat in a similar food item.
C18:2n-6 0.32 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C18:3n-3 0.18 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C20:3n-3 0 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C20:3n-6 0 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C20:4n-3 0 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C20:4n-6 0.07 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C20:5n-3 (EPA) 0.04 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C22:5n-3 (DPA) 0.05 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C22:6n-3 (DHA) 0.02 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
Cis-poly unsaturated fatty acids, n-3 0.38 g 73q Calculated as the sum of omega-3 fatty acids from reference 319: The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
Cis-poly unsaturated fatty acids, n-6 0.4 g 74q Calculated as the sum of omega-6 fatty acids from reference 319: The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
Cholesterol 52 mg 30 Calculated value from a similar food item.
Carbohydrate, glycemic 0 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g 20 Estimated value.
Mono+Di saccharides 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Sugar, added 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Protein 18.4 g 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Salt 0.2 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 7 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 7 µg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Beta-carotene 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin D 0.1 µg 71 Calculated from the percentual content of fat in a similar food item.
Vitamin E 0.4 mg-ATE 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Thiamin 0.11 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Riboflavin 0.19 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Niacin 5.5 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Vitamin B6 0.16 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Folate 0 µg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Vitamin B12 1.9 µg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 6 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Iron 1.3 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Sodium 63 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Potassium 300 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Magnesium 19 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Zinc 3.7 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Selenium 4 µg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Copper 0.06 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Phosphorus 170 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Iodine 3 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0150 MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR)
A0794 RED MEAT (EUROFIR)
B1183 SHEEP
C0269 SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT
E0152 DIVIDED INTO PIECES
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
Z0047 CUT OF MEAT, COMPOSITE

Foods in Lamb, mutton, raw

Food Groups