Lamb, Australian, Imported, Fresh, Leg, Whole (shank And Sirloin), Separable Lean And Fat, Trimmed To 1/8" Fat, Cooked, Roasted

Serving Size 100 grams

Nutritional Value and Analysis

Lamb, Australian, Imported, Fresh, Leg, Whole (shank And Sirloin), Separable Lean And Fat, Trimmed To 1/8" Fat, Cooked, Roasted with a serving size of 100 grams has a total of 244 calories with 15.13 grams of fat. The serving size is equivalent to 100 grams of food and contains 136.17 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 saturated fats. Lamb, Australian, Imported, Fresh, Leg, Whole (shank And Sirloin), Separable Lean And Fat, Trimmed To 1/8" Fat, Cooked, Roasted is a high fat food because 55.81% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.

Protein 49% of DV

A serving of 100 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 49% of the recommended daily needs of protein.

Zinc 40% of DV

A serving of 100 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 40% of the recommended daily needs of zinc.

Riboflavin 30% of DV

A serving of 100 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 30% of the recommended daily needs of riboflavin.

Niacin 34% of DV

A serving of 100 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 34% of the recommended daily needs of niacin.

Vitamin B-12 126% of DV

A serving of 100 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 126% of the recommended daily needs of vitamin b-12.

Tryptophan 88% of DV

A serving of 100 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 88% of the recommended daily needs of tryptophan.

Threonine 83% of DV

A serving of 100 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 83% of the recommended daily needs of threonine.

Isoleucine 98% of DV

A serving of 100 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 98% of the recommended daily needs of isoleucine.

Leucine 70% of DV

A serving of 100 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 70% of the recommended daily needs of leucine.

Lysine 90% of DV

A serving of 100 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 90% of the recommended daily needs of lysine.

Methionine 52% of DV

A serving of 100 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 52% of the recommended daily needs of methionine.

Phenylalanine 47% of DV

A serving of 100 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 47% of the recommended daily needs of phenylalanine.

Tyrosine 35% of DV

A serving of 100 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 35% of the recommended daily needs of tyrosine.

Valine 87% of DV

A serving of 100 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 87% of the recommended daily needs of valine.

Histidine 88% of DV

A serving of 100 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 88% of the recommended daily needs of histidine.

Saturated Fats 35% of DV

A serving of 100 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 35% of the recommended daily intake of saturated fats.

Nutrition Facts

Serving Size 100g (about 3.52 oz)

Amount Per Serving
Calories 244 Calories from Fat 136
% Daily Value*
Total Fat 15.1g 23%
Saturated Fat 7.1g 35%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 70mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 25g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 11%

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

Vitamins

NutrientAmountDV %
Vitamin B-123.03 µg126%
Vitamin B-60.43 mg25%

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%

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 %
Fat15.13 g23%
Saturated Fats7.09 g35%
→ Capric Acid0.02 g-
→ Lauric Acid0.04 g-
→ Myristic Acid0.56 g-
→ Palmitic Acid3.34 g-
→ Stearic Acid2.8 g-
→ Arachidic Acid0.02 g-
Monounsaturated Fats6.09 g-
→ Myristoleic Acid0.03 g-
→ Palmitoleic Acid0.28 g-
→ Heptadecenoic Acid0.23 g-
→ Oleic Acid 5.61 g-
→ Gadoleic Acid0.06 g-
Polyunsaturated Fats0.62 g-
→ Linolenic Acid (18:2)0.38 g-
→ Linolenic Acid (18:3)0.18 g-
→ Arachidonic Acid0.04 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 %
Protein25.16 g49%
→ Alanine1.51 g-
→ Arginine1.49 g-
→ Aspartic acid2.21 g-
→ Cystine0.3 g-
→ Glutamic acid3.65 g-
→ Glycine1.23 g-
→ Histidine0.8 g88%
→ Isoleucine1.22 g98%
→ Leucine1.96 g70%
→ Lysine2.22 g90%
→ Methionine0.64 g52%
→ Phenylalanine1.02 g47%
→ Proline1.06 g-
→ Serine0.93 g-
→ Threonine1.08 g83%
→ Tryptophan0.29 g88%
→ Tyrosine0.85 g35%
→ Valine1.36 g87%

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 %
Calcium11 mg1%
Copper0.15 mg17%
Iron2.03 mg11%
Magnesium23 mg5%
Manganese0.01 mg0%
Phosphorus202 mg16%
Potassium309 mg7%
Selenium5.7 µg10%
Sodium70 mg3%
Zinc4.43 mg40%

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 %
Cholesterol88 mg29%

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 %
Ash1.01 g-
Water59.65 g-

Calories Burn off Time

How long would it take to burn off Lamb, Australian, Imported, Fresh, Leg, Whole (shank And Sirloin), Separable Lean And Fat, Trimmed To 1/8" Fat, Cooked, Roasted with 244calories? A brisk walk for 53 minutes, jogging for 25 minutes, or hiking for 41 minutes will help your burn off the calories in lamb, australian, imported, fresh, leg, whole (shank and sirloin), 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 ActivityBurn Off Time
Bicycling - 10 mph or less51 minutes
Dancing44 minutes
Golfing44 minutes
Hiking41 minutes
Light Gardening44 minutes
Stretching81 minutes
Walking - 3.5 mph53 minutes
Weight Training - light workout68 minutes
Aerobics31 minutes
Basketball33 minutes
Bicycling - 10 mph or more25 minutes
Running - 5 mph25 minutes
Swimming29 minutes
Walking - 4.5 mph32 minutes
Weight Training - vigorous workout33 minutes
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