Jump to content

Lamb, hind saddle, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 79 % 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Water 64 g 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Kilojoules 944 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 227 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 17.1 g 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Saturated fatty acids 8 g 71 Calculated from the percentual content of fat in a similar food item.
C12:0 0.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.65 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 3.37 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 3.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0.8 g 71 Calculated from the percentual content of fat in a similar food item.
Cis-mono unsaturated fatty acids 5.7 g 71 Calculated from the percentual content of fat in a similar food item.
C16:1 sum 0.29 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 5.48 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.7 g 71 Calculated from the percentual content of fat in a similar food item.
C18:2n-6 0.41 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.23 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.49 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-6 0.5 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cholesterol 77 mg 71 Calculated from the percentual content of fat in a similar food item.
Carbohydrate, glycemic 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Starch 0 g 50 Estimated as a naturally occurring zero value, not analysed.
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 18.3 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 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin E 0.3 mg-ATE 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Thiamin 0.09 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Riboflavin 0.15 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Niacin 6 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 1 µg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Vitamin B12 1.3 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 10 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Iron 1.8 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Sodium 65 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 20 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Zinc 2.3 mg 315 Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.
Selenium 3 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)
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

Foods in Lamb, mutton, raw

Food Groups