Lamb, Australian, Imported, Fresh, Leg, Bottom, Boneless, Separable Lean And Fat, Trimmed To 1/8" Fat, Cooked, Roasted
Serving Size 1 leg bottom, boneless
Nutritional Value and Analysis
Lamb, Australian, Imported, Fresh, Leg, Bottom, Boneless, Separable Lean And Fat, Trimmed To 1/8" Fat, Cooked, Roasted with a serving size of 1 leg bottom, boneless has a total of 1583.37 calories with 87.05 grams of fat. The serving size is equivalent to 723 grams of food and contains 783.45 calories from fat. This item is classified as lamb, veal, and game products foods.
This food is a good source of protein, iron, magnesium, phosphorus, potassium, zinc, copper, selenium, thiamin, riboflavin, niacin, pantothenic acid, vitamin b-6, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in fat, energy, cholesterol and saturated fats.
Protein 390% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 390% of the recommended daily needs of protein.
Fat 134% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 134% of the recommended daily intake of fat.
Energy 79% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 79% of the recommended daily intake of energy.
Iron 81% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 81% of the recommended daily needs of iron.
Magnesium 40% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 40% of the recommended daily needs of magnesium.
Phosphorus 110% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 110% of the recommended daily needs of phosphorus.
Potassium 43% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 43% of the recommended daily needs of potassium.
Zinc 232% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 232% of the recommended daily needs of zinc.
Copper 97% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 97% of the recommended daily needs of copper.
Selenium 83% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 83% of the recommended daily needs of selenium.
Thiamin 86% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 86% of the recommended daily needs of thiamin.
Riboflavin 286% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 286% of the recommended daily needs of riboflavin.
Niacin 300% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 300% of the recommended daily needs of niacin.
Pantothenic Acid 111% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 111% of the recommended daily needs of pantothenic acid.
Vitamin B-6 182% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 182% of the recommended daily needs of vitamin b-6.
Vitamin B-12 678% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 678% of the recommended daily needs of vitamin b-12.
Tryptophan 627% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 627% of the recommended daily needs of tryptophan.
Threonine 625% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 625% of the recommended daily needs of threonine.
Isoleucine 669% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 669% of the recommended daily needs of isoleucine.
Leucine 508% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 508% of the recommended daily needs of leucine.
Lysine 615% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 615% of the recommended daily needs of lysine.
Methionine 388% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 388% of the recommended daily needs of methionine.
Phenylalanine 344% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 344% of the recommended daily needs of phenylalanine.
Tyrosine 259% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 259% of the recommended daily needs of tyrosine.
Valine 571% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 571% of the recommended daily needs of valine.
Histidine 573% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 573% of the recommended daily needs of histidine.
Cholesterol 255% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 255% of the recommended daily intake of cholesterol.
Saturated Fats 189% of DV
A serving of 723 grams of lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 189% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 leg bottom, boneless (723 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 1583.37 | Calories from Fat 783 | |
| % Daily Value* | ||
| Total Fat 87.1g | 134% | |
| Saturated Fat 37.8g | 189% | |
| Trans Fat 5.24g | ||
| Cholesterol 766.4mg | 255% | |
| Sodium 498.9mg | 21% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 199g | ||
| Vitamin A 1% | Vitamin C 0% |
| Calcium 2% | Iron 81% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 43.38 IU | 1% | |
| → Vitamin A, RAE | 14.46 µg | 2% | |
| → Alpha Carotene | 0 µg | - | |
| → Beta Carotene | 0 µg | - | |
| → Beta Cryptoxanthin | 0 µg | - | |
| → Lutein + zeaxanthin | 0 µg | - | |
| → Lycopene | 0 µg | - | |
| Vitamin B-12 | 16.27 µg | 678% | |
| Vitamin B-6 | 3.1 mg | 182% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin D | 0 IU | 0% | |
| → Vitamin D2 | 0 µg | - | |
| → Vitamin D3 | 0 µg | - | |
| Vitamin E | 1.74 mg | 12% |
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% | |
| Sugars | 0 g | 0% | |
| Fiber | 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 | 87.05 g | 134% | |
| Saturated Fats | 37.76 g | 189% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0.05 g | - | |
| → Lauric Acid | 0.17 g | - | |
| → Myristic Acid | 2.46 g | - | |
| → Palmitic Acid | 17.45 g | - | |
| → Stearic Acid | 15.89 g | - | |
| → Arachidic Acid | 0.07 g | - | |
| → Behenic Acid | 0.01 g | - | |
| → Lignoceric Acid | 0 g | - | |
| Monounsaturated Fats | 33.75 g | - | |
| → Myristoleic Acid | 0.03 g | - | |
| → Pentadecenoic Acid | 0 g | - | |
| → Palmitoleic Acid | 1.02 g | - | |
| → Heptadecenoic Acid | 1.18 g | - | |
| → Oleic Acid | 32.67 g | - | |
| → Gadoleic Acid | 0.02 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 5.52 g | - | |
| → Linolenic Acid (18:2) | 3.56 g | - | |
| → Linolenic Acid (18:3) | 0.98 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Eicosadienoic Acid (20:2) | 0.01 g | - | |
| → Eicosadienoic Acid (20:3) | 0 g | - | |
| → Arachidonic Acid | 0.37 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0.2 g | - | |
| → Docosapentaenoic Acid (DPA) | 0.3 g | - | |
| → Docosahexaenoic Acid (DHA) | 0.11 g | - | |
| Trans Fats | 5.24 g | 26% |
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 | 199.11 g | 390% | |
| → Alanine | 11.33 g | - | |
| → Arginine | 11.87 g | - | |
| → Aspartic acid | 16.34 g | - | |
| → Cystine | 2.03 g | - | |
| → Glutamic acid | 26.58 g | - | |
| → Glycine | 10.51 g | - | |
| → Histidine | 5.21 g | 573% | |
| → Isoleucine | 8.29 g | 669% | |
| → Leucine | 14.21 g | 508% | |
| → Lysine | 15.18 g | 615% | |
| → Methionine | 4.81 g | 388% | |
| → Phenylalanine | 7.4 g | 344% | |
| → Proline | 8.43 g | - | |
| → Serine | 7.08 g | - | |
| → Threonine | 8.13 g | 625% | |
| → Tryptophan | 2.07 g | 627% | |
| → Tyrosine | 6.22 g | 259% | |
| → Valine | 8.91 g | 571% |
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 | 21.69 mg | 2% | |
| Copper | 0.87 mg | 97% | |
| Iron | 14.53 mg | 81% | |
| Magnesium | 166.29 mg | 40% | |
| Manganese | 0.04 mg | 2% | |
| Phosphorus | 1380.93 mg | 110% | |
| Potassium | 2017.17 mg | 43% | |
| Selenium | 45.55 µg | 83% | |
| Sodium | 498.87 mg | 21% | |
| Zinc | 25.52 mg | 232% |
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 | 766.38 mg | 255% |
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
Calories Burn off Time
How long would it take to burn off Lamb, Australian, Imported, Fresh, Leg, Bottom, Boneless, Separable Lean And Fat, Trimmed To 1/8" Fat, Cooked, Roasted with 1583.37calories? A brisk walk for 344 minutes, jogging for 162 minutes, or hiking for 264 minutes will help your burn off the calories in lamb, australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted.
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 | 330 minutes |
| Dancing | 288 minutes |
| Golfing | 288 minutes |
| Hiking | 264 minutes |
| Light Gardening | 288 minutes |
| Stretching | 528 minutes |
| Walking - 3.5 mph | 344 minutes |
| Weight Training - light workout | 440 minutes |
| Aerobics | 198 minutes |
| Basketball | 217 minutes |
| Bicycling - 10 mph or more | 162 minutes |
| Running - 5 mph | 162 minutes |
| Swimming | 186 minutes |
| Walking - 4.5 mph | 208 minutes |
| Weight Training - vigorous workout | 217 minutes |
Similar Food Items to Lamb, Australian, Imported, Fresh, Leg, Bottom, Boneless, Separable Lean And Fat, Trimmed To 1/8" Fat, Cooked, Roasted
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