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Lamb, Australian, Imported, Fresh, External Fat, Cooked

Serving Size 3 oz

Nutritional Value and Analysis

Lamb, Australian, Imported, Fresh, External Fat, Cooked with a serving size of 3 oz has a total of 457.3 calories with 44.46 grams of fat. The serving size is equivalent to 85 grams of food and contains 400.14 calories from fat. This item is classified as lamb, veal, and game products foods.

This food is a good source of tryptophan, threonine, isoleucine, leucine, lysine, valine and histidine but is high in fat and saturated fats. Lamb, Australian, Imported, Fresh, External Fat, Cooked is a high fat food because 87.5% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.

Fat 68% of DV

A serving of 85 grams of lamb, australian, imported, fresh, external fat, cooked has 68% of the recommended daily intake of fat.

Tryptophan 45% of DV

A serving of 85 grams of lamb, australian, imported, fresh, external fat, cooked has 45% of the recommended daily needs of tryptophan.

Threonine 45% of DV

A serving of 85 grams of lamb, australian, imported, fresh, external fat, cooked has 45% of the recommended daily needs of threonine.

Isoleucine 48% of DV

A serving of 85 grams of lamb, australian, imported, fresh, external fat, cooked has 48% of the recommended daily needs of isoleucine.

Leucine 37% of DV

A serving of 85 grams of lamb, australian, imported, fresh, external fat, cooked has 37% of the recommended daily needs of leucine.

Lysine 45% of DV

A serving of 85 grams of lamb, australian, imported, fresh, external fat, cooked has 45% of the recommended daily needs of lysine.

Valine 41% of DV

A serving of 85 grams of lamb, australian, imported, fresh, external fat, cooked has 41% of the recommended daily needs of valine.

Histidine 42% of DV

A serving of 85 grams of lamb, australian, imported, fresh, external fat, cooked has 42% of the recommended daily needs of histidine.

Saturated Fats 114% of DV

A serving of 85 grams of lamb, australian, imported, fresh, external fat, cooked has 114% of the recommended daily intake of saturated fats.

Default Serving 100gServing 3 oz

Nutrition Facts

Serving Size 3 oz (85 g)

Amount Per Serving
Calories 457.3 Calories from Fat 400
% Daily Value*
Total Fat 44.5g 68%
Saturated Fat 22.8g 114%
Trans Fat 3.45g
Cholesterol 68.9mg 23%
Sodium 49.3mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 14g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 9%

* Percent Daily Values are based on a 2,000 calorie diet.

Vitamins

NutrientAmountDV %
→ Alpha Carotene0 µg-
→ Beta Carotene0 µg-
→ Beta Cryptoxanthin0 µg-
→ Lutein + zeaxanthin0 µg-
→ Lycopene0 µg-
Vitamin B-60.29 mg17%
Vitamin C0 mg0%
Vitamin D0 IU0%
→ Vitamin D20 µg-
→ Vitamin D30 µg-

Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.

Carbohydrates

NutrientAmountDV %
Carbohydrate0 g0%
Sugars0 g0%
Fiber0 g0%

Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.

Fats & Fatty Acids

NutrientAmountDV %
Fat44.46 g68%
Saturated Fats22.78 g114%
→ Butyric Acid0 g-
→ Caproic Acid0 g-
→ Caprylic Acid0 g-
→ Capric Acid0.07 g-
→ Lauric Acid0.1 g-
→ Myristic Acid1.56 g-
→ Palmitic Acid9.78 g-
→ Stearic Acid10.12 g-
→ Arachidic Acid0.09 g-
→ Behenic Acid0.02 g-
→ Lignoceric Acid0 g-
Monounsaturated Fats17.29 g-
→ Myristoleic Acid0.04 g-
→ Pentadecenoic Acid0 g-
→ Palmitoleic Acid0.51 g-
→ Heptadecenoic Acid0.74 g-
→ Oleic Acid 16.7 g-
→ Gadoleic Acid0.03 g-
→ Erucic Acid0 g-
Polyunsaturated Fats2.65 g-
→ Linolenic Acid (18:2)2.06 g-
→ Linolenic Acid (18:3)0.45 g-
→ Alpha-linolenic Acid0.45 g-
→ Gamma-linolenic Acid0 g-
→ Parinaric Acid0 g-
→ Eicosadienoic Acid (20:2)0.01 g-
→ Eicosadienoic Acid (20:3)0 g-
→ Arachidonic Acid0.03 g-
→ Eicosapentaenoic Acid (EPA)0.02 g-
→ Docosapentaenoic Acid (DPA)0.07 g-
→ Docosahexaenoic Acid (DHA) 0.01 g-
Trans Fats3.45 g17%
Total trans-monoenoic2.68 g-
Total trans-polyenoic0.78 g-

Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.

Proteins & Amino Acids

NutrientAmountDV %
Protein14.37 g28%
→ Alanine0.82 g-
→ Arginine0.86 g-
→ Aspartic acid1.18 g-
→ Cystine0.15 g-
→ Glutamic acid1.92 g-
→ Glycine0.76 g-
→ Histidine0.38 g42%
→ Isoleucine0.6 g48%
→ Leucine1.03 g37%
→ Lysine1.1 g45%
→ Methionine0.35 g28%
→ Phenylalanine0.53 g25%
→ Proline0.61 g-
→ Serine0.51 g-
→ Threonine0.59 g45%
→ Tryptophan0.15 g45%
→ Tyrosine0.45 g19%
→ Valine0.64 g41%

Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.

Minerals

NutrientAmountDV %
Calcium10.2 mg1%
Copper0.06 mg7%
Iron1.68 mg9%
Magnesium17 mg4%
Manganese0.01 mg0%
Phosphorus125.8 mg10%
Potassium175.95 mg4%
Selenium4.25 µg8%
Sodium49.3 mg2%
Zinc1.81 mg16%

Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.

Sterols

NutrientAmountDV %
Cholesterol68.85 mg23%

Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.

Miscellaneous

NutrientAmountDV %
Alcohol0 g-
Ash0.64 g-
Caffeine0 mg-
Theobromine0 mg-
Water23.03 g-

Calories Burn off Time

How long would it take to burn off Lamb, Australian, Imported, Fresh, External Fat, Cooked with 457.3calories? A brisk walk for 99 minutes, jogging for 47 minutes, or hiking for 76 minutes will help your burn off the calories in lamb, australian, imported, fresh, external fat, cooked.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less95 minutes
Dancing83 minutes
Golfing83 minutes
Hiking76 minutes
Light Gardening83 minutes
Stretching152 minutes
Walking - 3.5 mph99 minutes
Weight Training - light workout127 minutes
Aerobics57 minutes
Basketball63 minutes
Bicycling - 10 mph or more47 minutes
Running - 5 mph47 minutes
Swimming54 minutes
Walking - 4.5 mph60 minutes
Weight Training - vigorous workout63 minutes
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Name Calories Total Fat Proteins Carbohydrates
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Lamb, Australian, Imported, Fresh, Leg, Hindshank, Heel On, Bone-in, Separable Lean Only, Trimmed To 1/8" Fat, Raw1223.53g22.49g0g
Lamb, Australian, Imported, Fresh, Leg, Trotter Off, Bone-in, Separable Lean Only, Trimmed To 1/8" Fat, Cooked, Roasted2159.59g32.08g0g
Lamb, Australian, Imported, Fresh, Leg, Trotter Off, Bone-in, Separable Lean Only, Trimmed To 1/8" Fat, Raw1314.33g23.11g0g
Lamb, Australian, Imported, Fresh, Rack, Roast, Frenched, Bone-in, Separable Lean Only, Trimmed To 1/8" Fat, Cooked, Roasted24414.64g28.01g0g
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Footnotes

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium