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Lamb, roll

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 50 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1040 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 251 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 20.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 10.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.06 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C14:0 0.71 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C16:0 3.66 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C18:0 3.26 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 7.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.32 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C18:1 sum 5.95 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
Cis-poly unsaturated fatty acids 1.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.45 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C18:3n-3 0.25 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 0.1 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C20:5n-3 (EPA) 0.06 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C22:5n-3 (DPA) 0.07 g 319 The Norwegian Meat Council. Nutrient analysis conducted in 2009-2010. Analyses of lamb and beef. Internal report.
C22:6n-3 (DHA) 0.03 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 0.53 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 0.55 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 66 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 0.2 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0 g 20 Estimated value.
Dietary fibre 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 16.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 2.8 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 9 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 9 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.3 mg-ATE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.13 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 16 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 2.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 1109 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium mg 10 Missing value, content not known.
Magnesium 19 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 2.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.07 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus mg 10 Missing value, content not known.
Iodine 3 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0221 SAUSAGE OR LUNCHEON MEAT (US CFR)
A0794 RED MEAT (EUROFIR)
B1669 LAMB
C0268 SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
E0100 DIVIDED INTO PIECES, THICKNESS <0.3 CM.
F0014 FULLY HEAT-TREATED
G0003 COOKING METHOD NOT APPLICABLE
H0151 SPICE OR HERB ADDED
H0165 GELATIN ADDED
J0131 PRESERVED BY CHILLING
K0003 NO PACKING MEDIUM USED
M0172 PLASTIC CONTAINER
N0036 PLASTIC
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0047 CUT OF MEAT, COMPOSITE

Foods in Meat products, sandwich meats

Food Groups