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Lamb, rib, cured, dried, smoked, raw

Food composition table - list of nutrients in chosen food items
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 coding of the food
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

Food Groups