Lamb, stewing, pressure cooked, lean
18-184
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 248kcal
- Energy (kJ)
- 1036kJ
- Protein
- 28.7g
- Fat
- 14.8g
- Saturated fatty acids
- 6.5g
- Monounsaturated fatty acids
- 5.6g
- Polyunsaturated fatty acids
- 1g
- Carbohydrate
- 0g
- Total sugars
- 0g
Minerals
- Salt
- 0.16g
- Sodium
- 65mg
- Potassium
- 240mg
- Calcium
- 31mg
- Magnesium
- 20mg
- Phosphorus
- 180mg
- Iron
- 1.9mg
- Copper
- 0.13mg
- Zinc
- 6mg
- Chloride
- 72mg
- Manganese
- 0.01mg
- Selenium
- 4µg
- Iodine
- 6µg
Vitamins
- Carotene
- Trace
- Retinol equivalent
- Trace
- Vitamin D
- 0.6µg
- Vitamin E
- 0.04mg
- Thiamin
- 0.14mg
- Riboflavin
- 0.2mg
- Niacin
- 4.3mg
- Vitamin B6
- 0.18mg
- Vitamin B12
- 3µg
- Folate
- 2µg
- Vitamin C
- 0mg
Description
10 samples
References
LGC, Nutrient analysis of retail cuts of lamb, 1993-1994
PRAL Score
14.76 mEq/100 g (acid-forming)
Estimated using the Remer & Manz formula.