Lamb, Australian, Imported, Fresh, Leg, Hindshank, Heel On, Bone-in, Separable Lean Only, Trimmed To 1/8" Fat, Cooked, Braised
Serving Size 1 leg hindshank, heel on
Nutritional Value and Analysis
Lamb, Australian, Imported, Fresh, Leg, Hindshank, Heel On, Bone-in, Separable Lean Only, Trimmed To 1/8" Fat, Cooked, Braised with a serving size of 1 leg hindshank, heel on has a total of 727.32 calories with 23.53 grams of fat. The serving size is equivalent to 418 grams of food and contains 211.77 calories from fat. This item is classified as lamb, veal, and game products foods.
This food is a good source of protein, iron, phosphorus, 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 252% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 252% of the recommended daily needs of protein.
Fat 36% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 36% of the recommended daily intake of fat.
Energy 36% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 36% of the recommended daily intake of energy.
Iron 47% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 47% of the recommended daily needs of iron.
Phosphorus 50% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 50% of the recommended daily needs of phosphorus.
Zinc 163% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 163% of the recommended daily needs of zinc.
Copper 53% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 53% of the recommended daily needs of copper.
Selenium 119% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 119% of the recommended daily needs of selenium.
Thiamin 36% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 36% of the recommended daily needs of thiamin.
Riboflavin 158% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 158% of the recommended daily needs of riboflavin.
Niacin 137% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 137% of the recommended daily needs of niacin.
Pantothenic Acid 61% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 61% of the recommended daily needs of pantothenic acid.
Vitamin B-6 99% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 99% of the recommended daily needs of vitamin b-6.
Vitamin B-12 263% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 263% of the recommended daily needs of vitamin b-12.
Tryptophan 403% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 403% of the recommended daily needs of tryptophan.
Threonine 404% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 404% of the recommended daily needs of threonine.
Isoleucine 431% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 431% of the recommended daily needs of isoleucine.
Leucine 328% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 328% of the recommended daily needs of leucine.
Lysine 397% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 397% of the recommended daily needs of lysine.
Methionine 250% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 250% of the recommended daily needs of methionine.
Phenylalanine 222% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 222% of the recommended daily needs of phenylalanine.
Tyrosine 167% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 167% of the recommended daily needs of tyrosine.
Valine 369% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 369% of the recommended daily needs of valine.
Histidine 369% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 369% of the recommended daily needs of histidine.
Cholesterol 155% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 155% of the recommended daily intake of cholesterol.
Saturated Fats 47% of DV
A serving of 418 grams of lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised has 47% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 leg hindshank, heel on (418 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 727.32 | Calories from Fat 212 | |
| % Daily Value* | ||
| Total Fat 23.5g | 36% | |
| Saturated Fat 9.4g | 47% | |
| Trans Fat 1.53g | ||
| Cholesterol 464mg | 155% | |
| Sodium 359.5mg | 15% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 128g | ||
| Vitamin A 1% | Vitamin C 0% |
| Calcium 2% | Iron 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 29.26 IU | 1% | |
| → Vitamin A, RAE | 8.36 µg | 1% | |
| → Alpha Carotene | 0 µg | - | |
| → Beta Carotene | 0 µg | - | |
| → Beta Cryptoxanthin | 0 µg | - | |
| → Lutein + zeaxanthin | 0 µg | - | |
| → Lycopene | 0 µg | - | |
| Vitamin B-12 | 6.31 µg | 263% | |
| Vitamin B-6 | 1.68 mg | 99% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin D | 0 IU | 0% | |
| → Vitamin D2 | 0 µg | - | |
| → Vitamin D3 | 0 µg | - | |
| Vitamin E | 1.67 mg | 11% |
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 | 23.53 g | 36% | |
| Saturated Fats | 9.37 g | 47% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0 g | - | |
| → Lauric Acid | 0.05 g | - | |
| → Myristic Acid | 0.75 g | - | |
| → Palmitic Acid | 4.93 g | - | |
| → Stearic Acid | 3.29 g | - | |
| → Arachidic Acid | 0 g | - | |
| → Behenic Acid | 0 g | - | |
| → Lignoceric Acid | 0 g | - | |
| Monounsaturated Fats | 9.58 g | - | |
| → Myristoleic Acid | 0 g | - | |
| → Pentadecenoic Acid | 0 g | - | |
| → Palmitoleic Acid | 0.33 g | - | |
| → Heptadecenoic Acid | 0.25 g | - | |
| → Oleic Acid | 9.25 g | - | |
| → Gadoleic Acid | 0 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 2.65 g | - | |
| → Linolenic Acid (18:2) | 1.68 g | - | |
| → Linolenic Acid (18:3) | 0.47 g | - | |
| → Alpha-linolenic Acid | 0.47 g | - | |
| → Gamma-linolenic Acid | 0 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Eicosadienoic Acid (20:2) | 0 g | - | |
| → Eicosadienoic Acid (20:3) | 0 g | - | |
| → Arachidonic Acid | 0.17 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0.13 g | - | |
| → Docosapentaenoic Acid (DPA) | 0.16 g | - | |
| → Docosahexaenoic Acid (DHA) | 0.05 g | - | |
| Trans Fats | 1.53 g | 8% | |
| Total trans-monoenoic | 1.1 g | - | |
| Total trans-polyenoic | 0.43 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 | 128.45 g | 252% | |
| → Alanine | 7.31 g | - | |
| → Arginine | 7.66 g | - | |
| → Aspartic acid | 10.54 g | - | |
| → Cystine | 1.31 g | - | |
| → Glutamic acid | 17.15 g | - | |
| → Glycine | 6.78 g | - | |
| → Histidine | 3.36 g | 369% | |
| → Isoleucine | 5.35 g | 431% | |
| → Leucine | 9.17 g | 328% | |
| → Lysine | 9.8 g | 397% | |
| → Methionine | 3.1 g | 250% | |
| → Phenylalanine | 4.78 g | 222% | |
| → Proline | 5.44 g | - | |
| → Serine | 4.56 g | - | |
| → Threonine | 5.25 g | 404% | |
| → Tryptophan | 1.33 g | 403% | |
| → Tyrosine | 4.01 g | 167% | |
| → Valine | 5.75 g | 369% |
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 | 20.9 mg | 2% | |
| Copper | 0.48 mg | 53% | |
| Iron | 8.44 mg | 47% | |
| Magnesium | 79.42 mg | 19% | |
| Manganese | 0.03 mg | 1% | |
| Phosphorus | 631.18 mg | 50% | |
| Potassium | 802.56 mg | 17% | |
| Selenium | 65.21 µg | 119% | |
| Sodium | 359.48 mg | 15% | |
| Zinc | 17.89 mg | 163% |
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 | 463.98 mg | 155% |
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, Hindshank, Heel On, Bone-in, Separable Lean Only, Trimmed To 1/8" Fat, Cooked, Braised with 727.32calories? A brisk walk for 158 minutes, jogging for 74 minutes, or hiking for 121 minutes will help your burn off the calories in lamb, australian, imported, fresh, leg, hindshank, heel on, bone-in, 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 | 152 minutes |
| Dancing | 132 minutes |
| Golfing | 132 minutes |
| Hiking | 121 minutes |
| Light Gardening | 132 minutes |
| Stretching | 242 minutes |
| Walking - 3.5 mph | 158 minutes |
| Weight Training - light workout | 202 minutes |
| Aerobics | 91 minutes |
| Basketball | 100 minutes |
| Bicycling - 10 mph or more | 74 minutes |
| Running - 5 mph | 74 minutes |
| Swimming | 86 minutes |
| Walking - 4.5 mph | 96 minutes |
| Weight Training - vigorous workout | 100 minutes |
Similar Food Items to Lamb, Australian, Imported, Fresh, Leg, Hindshank, Heel On, Bone-in, 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