Lamb, Australian, Imported, Fresh, Foreshank, Separable Lean Only, Trimmed To 1/8" Fat, Cooked, Braised
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Nutritional Value and Analysis
Lamb, Australian, Imported, Fresh, Foreshank, Separable Lean Only, Trimmed To 1/8" Fat, Cooked, Braised with a serving size of 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) has a total of 297 calories with 9.4 grams of fat. The serving size is equivalent to 180 grams of food and contains 84.6 calories from fat. This item is classified as lamb, veal, and game products foods.
This food is a good source of protein, zinc, riboflavin, niacin, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in cholesterol.
Protein 97% of DV
A serving of 180 grams of lamb, australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8" fat, cooked, braised has 97% of the recommended daily needs of protein.
Zinc 130% of DV
A serving of 180 grams of lamb, australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8" fat, cooked, braised has 130% of the recommended daily needs of zinc.
Riboflavin 39% of DV
A serving of 180 grams of lamb, australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8" fat, cooked, braised has 39% of the recommended daily needs of riboflavin.
Niacin 61% of DV
A serving of 180 grams of lamb, australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8" fat, cooked, braised has 61% of the recommended daily needs of niacin.
Vitamin B-12 240% of DV
A serving of 180 grams of lamb, australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8" fat, cooked, braised has 240% of the recommended daily needs of vitamin b-12.
Tryptophan 176% of DV
A serving of 180 grams of lamb, australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8" fat, cooked, braised has 176% of the recommended daily needs of tryptophan.
Threonine 163% of DV
A serving of 180 grams of lamb, australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8" fat, cooked, braised has 163% of the recommended daily needs of threonine.
Isoleucine 193% of DV
A serving of 180 grams of lamb, australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8" fat, cooked, braised has 193% of the recommended daily needs of isoleucine.
Leucine 138% of DV
A serving of 180 grams of lamb, australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8" fat, cooked, braised has 138% of the recommended daily needs of leucine.
Lysine 177% of DV
A serving of 180 grams of lamb, australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8" fat, cooked, braised has 177% of the recommended daily needs of lysine.
Methionine 102% of DV
A serving of 180 grams of lamb, australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8" fat, cooked, braised has 102% of the recommended daily needs of methionine.
Phenylalanine 93% of DV
A serving of 180 grams of lamb, australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8" fat, cooked, braised has 93% of the recommended daily needs of phenylalanine.
Tyrosine 69% of DV
A serving of 180 grams of lamb, australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8" fat, cooked, braised has 69% of the recommended daily needs of tyrosine.
Valine 171% of DV
A serving of 180 grams of lamb, australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8" fat, cooked, braised has 171% of the recommended daily needs of valine.
Histidine 173% of DV
A serving of 180 grams of lamb, australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8" fat, cooked, braised has 173% of the recommended daily needs of histidine.
Cholesterol 55% of DV
A serving of 180 grams of lamb, australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8" fat, cooked, braised has 55% of the recommended daily intake of cholesterol.
Nutrition Facts
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) (180 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 297 | Calories from Fat 85 | |
| % Daily Value* | ||
| Total Fat 9.4g | 14% | |
| Saturated Fat 3.4g | 17% | |
| Trans Fat 0g | ||
| Cholesterol 165.6mg | 55% | |
| Sodium 180mg | 8% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 50g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 2% | Iron 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin B-12 | 5.76 µg | 240% | |
| Vitamin B-6 | 0.46 mg | 27% |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Carbohydrate | 0 g | 0% |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Fat | 9.4 g | 14% | |
| Saturated Fats | 3.39 g | 17% | |
| → Lauric Acid | 0.02 g | - | |
| → Myristic Acid | 0.26 g | - | |
| → Palmitic Acid | 1.85 g | - | |
| → Stearic Acid | 1.13 g | - | |
| Monounsaturated Fats | 4.21 g | - | |
| → Myristoleic Acid | 0.02 g | - | |
| → Palmitoleic Acid | 0.22 g | - | |
| → Heptadecenoic Acid | 0.09 g | - | |
| → Oleic Acid | 3.84 g | - | |
| → Gadoleic Acid | 0.04 g | - | |
| Polyunsaturated Fats | 0.53 g | - | |
| → Linolenic Acid (18:2) | 0.31 g | - | |
| → Linolenic Acid (18:3) | 0.14 g | - | |
| → Arachidonic Acid | 0.06 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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Protein | 49.5 g | 97% | |
| → Alanine | 2.98 g | - | |
| → Arginine | 2.94 g | - | |
| → Aspartic acid | 4.36 g | - | |
| → Cystine | 0.59 g | - | |
| → Glutamic acid | 7.18 g | - | |
| → Glycine | 2.42 g | - | |
| → Histidine | 1.57 g | 173% | |
| → Isoleucine | 2.39 g | 193% | |
| → Leucine | 3.85 g | 138% | |
| → Lysine | 4.37 g | 177% | |
| → Methionine | 1.27 g | 102% | |
| → Phenylalanine | 2.01 g | 93% | |
| → Proline | 2.08 g | - | |
| → Serine | 1.84 g | - | |
| → Threonine | 2.12 g | 163% | |
| → Tryptophan | 0.58 g | 176% | |
| → Tyrosine | 1.66 g | 69% | |
| → Valine | 2.67 g | 171% |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Calcium | 25.2 mg | 2% | |
| Copper | 0.23 mg | 26% | |
| Iron | 3.44 mg | 19% | |
| Magnesium | 39.6 mg | 9% | |
| Manganese | 0.02 mg | 1% | |
| Phosphorus | 318.6 mg | 25% | |
| Potassium | 459 mg | 10% | |
| Selenium | 16.2 µg | 29% | |
| Sodium | 180 mg | 8% | |
| Zinc | 14.27 mg | 130% |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Cholesterol | 165.6 mg | 55% |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Ash | 1.49 g | - | |
| Water | 120.47 g | - |
Calories Burn off Time
How long would it take to burn off Lamb, Australian, Imported, Fresh, Foreshank, Separable Lean Only, Trimmed To 1/8" Fat, Cooked, Braised with 297calories? A brisk walk for 65 minutes, jogging for 30 minutes, or hiking for 50 minutes will help your burn off the calories in lamb, australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8" fat, cooked, braised.
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 Activity | Burn Off Time |
|---|---|
| Bicycling - 10 mph or less | 62 minutes |
| Dancing | 54 minutes |
| Golfing | 54 minutes |
| Hiking | 50 minutes |
| Light Gardening | 54 minutes |
| Stretching | 99 minutes |
| Walking - 3.5 mph | 65 minutes |
| Weight Training - light workout | 83 minutes |
| Aerobics | 37 minutes |
| Basketball | 41 minutes |
| Bicycling - 10 mph or more | 30 minutes |
| Running - 5 mph | 30 minutes |
| Swimming | 35 minutes |
| Walking - 4.5 mph | 39 minutes |
| Weight Training - vigorous workout | 41 minutes |
Similar Food Items to Lamb, Australian, Imported, Fresh, Foreshank, Separable Lean Only, Trimmed To 1/8" Fat, Cooked, Braised
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