Lamb, shoulder joint, roasted, lean and fat
18-178
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 282kcal
- Energy (kJ)
- 1173kJ
- Protein
- 25.9g
- Fat
- 19.8g
- Saturated fatty acids
- 9.3g
- Monounsaturated fatty acids
- 7.8g
- Polyunsaturated fatty acids
- 0.9g
- Carbohydrate
- 0g
- Total sugars
- 0g
Minerals
- Salt
- 0.18g
- Sodium
- 74mg
- Potassium
- 330mg
- Calcium
- 9mg
- Magnesium
- 24mg
- Phosphorus
- 200mg
- Iron
- 1.9mg
- Copper
- 0.1mg
- Zinc
- 4.2mg
- Chloride
- 70mg
- Manganese
- 0.01mg
- Selenium
- 4µg
- Iodine
- 6µg
Vitamins
- Carotene
- Trace
- Retinol equivalent
- 5µg
- Vitamin D
- 0.6µg
- Vitamin E
- 0.09mg
- Thiamin
- 0.12mg
- Riboflavin
- 0.23mg
- Niacin
- 5.3mg
- Vitamin B6
- 0.26mg
- Vitamin B12
- 2µg
- Folate
- 5µg
- Vitamin C
- 0mg
Description
Calculated from 82% lean and 16% fat
References
LGC, Nutrient analysis of retail cuts of lamb, 1993-1994
PRAL Score
12.42 mEq/100 g (acid-forming)
Estimated using the Remer & Manz formula.