Lamb, rib, cured, dried, smoked, raw
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 77 | % | 20 | Estimated value. |
Water | 31 | g | 20 | Estimated value. |
Kilojoules | 1876 | 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 | 452 | 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 | 37 | g | 103b | Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe. |
Saturated fatty acids | 17.5 | g | 71 | Calculated from the percentual content of fat in a similar food item. |
C12:0 | 0.11 | g | 319 | The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report. |
C14:0 | 1.41 | g | 319 | The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report. |
C16:0 | 7.28 | g | 319 | The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report. |
C18:0 | 6.49 | g | 319 | The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report. |
Transunsaturated fatty acids | 1.8 | g | 71 | Calculated from the percentual content of fat in a similar food item. |
Cis-mono unsaturated fatty acids | 12.3 | g | 71 | Calculated from the percentual content of fat in a similar food item. |
C16:1 sum | 0.63 | g | 319 | The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report. |
C18:1 sum | 11.82 | g | 319 | The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report. |
Cis-poly unsaturated fatty acids | 1.1 | g | 71 | Calculated from the percentual content of fat in a similar food item. |
C18:2n-6 | 0.89 | g | 319 | The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report. |
C18:3n-3 | 0.49 | 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 | 0.2 | g | 319 | The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report. |
C20:5n-3 (EPA) | 0.11 | g | 319 | The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report. |
C22:5n-3 (DPA) | 0.14 | g | 319 | The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report. |
C22:6n-3 (DHA) | 0.07 | 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 | 1.05 | 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 | 1.09 | 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 | 114 | mg | 71 | Calculated from the percentual content of fat in a similar food item. |
Carbohydrate, glycemic | 0 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
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 | 29.8 | g | 103b | Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe. |
Salt | g | 10 | Missing value, content not known. | |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | 17 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
Retinol | 17 | µg | 103b | Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe. |
Beta-carotene | 0 | µg | 20 | Estimated value. |
Vitamin D | 0 | µg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Vitamin E | 0.6 | mg-ATE | 103b | Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe. |
Thiamin | 0.14 | mg | 103b | Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe. |
Riboflavin | 0.28 | mg | 103b | Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe. |
Niacin | 8.8 | mg | 103b | Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe. |
Vitamin B6 | mg | 10 | Missing value, content not known. | |
Folate | µg | 10 | Missing value, content not known. | |
Vitamin B12 | µg | 10 | Missing value, content not known. | |
Vitamin C | 0 | mg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Calcium | 16 | mg | 103b | Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe. |
Iron | 2.4 | mg | 103b | Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe. |
Sodium | mg | 10 | Missing value, content not known. | |
Potassium | 503 | mg | 103b | Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe. |
Magnesium | 32 | mg | 103b | Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe. |
Zinc | 5 | mg | 103b | Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe. |
Selenium | 5 | µg | 103b | Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe. |
Copper | 0.1 | mg | 103b | Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe. |
Phosphorus | 260 | mg | 103b | Data from the industry to the Food Composition Table 2006 or earlier, calculated from industrial recipe. |
Iodine | 3 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0279 | CURED MEAT (US CFR) |
A0794 | RED MEAT (EUROFIR) |
B1669 | LAMB |
C0269 | SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT |
E0152 | DIVIDED INTO PIECES |
F0003 | NOT HEAT-TREATED |
G0003 | COOKING METHOD NOT APPLICABLE |
H0172 | SMOKED OR SMOKE-FLAVORED |
H0253 | CURED OR AGED |
J0103 | PRESERVED BY SALTING |
J0116 | DEHYDRATED OR DRIED |
K0003 | NO PACKING MEDIUM USED |
M0001 | CONTAINER OR WRAPPING NOT KNOWN |
N0001 | FOOD CONTACT SURFACE NOT KNOWN |
P0024 | HUMAN CONSUMER, NO AGE SPECIFICATION |
Z0023 | RIB (MEAT CUT) |
Foods in Lamb, mutton, raw
- Lamb, hind saddle, raw
- Lamb, leg, for roast, raw
- Lamb, leg, with shank and sirloin, raw
- Lamb, breast and skirt, with bone, raw
- Lamb, leg, cured, dried, smoked
- Mutton, for stewing, cured, raw
- Lamb, rib, cured, dried, smoked, raw
- Lamb, inside round, raw
- Lamb striploin, raw
- Lamb, tenderloin, raw
- Lamb, trimmed fat, raw
- Lamb, shoulder, for roast, raw
- Lamb, for stewing, raw
- Lamb, for mutton and cabbage stew (Fårikål), raw
- Lamb, chops, with fat, raw
- Lamb, chops, cutlet, hind saddle, lean, fat trimmed, raw
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
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