Lamb, leg, whole, roasted, lean and fat
18-480
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 240kcal
- Energy (kJ)
- 1003kJ
- Protein
- 28.1g
- Fat
- 14.2g
- Saturated fatty acids
- 5.93g
- Monounsaturated fatty acids
- 6.05g
- Polyunsaturated fatty acids
- 0.84g
- Carbohydrate
- 0g
- Total sugars
- 0g
- Fibre (AOAC)
- 0g
Minerals
- Salt
- 0.16g
- Sodium
- 64mg
- Potassium
- 340mg
- Calcium
- 7mg
- Magnesium
- 25mg
- Phosphorus
- 210mg
- Iron
- 1.72mg
- Copper
- 0.1mg
- Zinc
- 4.3mg
- Chloride
- 67mg
- Manganese
- 0.02mg
- Selenium
- 4µg
- Iodine
- 3µg
Vitamins
- Carotene
- Trace
- Retinol equivalent
- Trace
- Vitamin D
- 0.6µg
- Vitamin E
- 0.05mg
- Thiamin
- 0.12mg
- Riboflavin
- 0.28mg
- Niacin
- 5.9mg
- Vitamin B6
- 0.32mg
- Vitamin B12
- 2µg
- Folate
- 2µg
- Vitamin C
- 0mg
Description
Calculated from 89% lean and 11% fat
References
Reviewed 2013. LGC, Nutrient analysis of retail cuts of lamb, 1993-1994; iron from LGC, The determination of different forms of Iron in foodstuffs, 1997