Lamb, Australian, Imported, Fresh, Leg, Whole (shank And Sirloin), Separable Lean Only, Trimmed To 1/8" Fat, Cooked, Roasted
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Nutritional Value and Analysis
Lamb, Australian, Imported, Fresh, Leg, Whole (shank And Sirloin), Separable Lean Only, Trimmed To 1/8" Fat, Cooked, Roasted with a serving size of 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) has a total of 476.9 calories with 20.33 grams of fat. The serving size is equivalent to 251 grams of food and contains 182.97 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, 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, cholesterol and saturated fats.
Protein 134% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 134% of the recommended daily needs of protein.
Fat 31% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 31% of the recommended daily intake of fat.
Iron 30% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 30% of the recommended daily needs of iron.
Phosphorus 43% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 43% of the recommended daily needs of phosphorus.
Zinc 110% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 110% of the recommended daily needs of zinc.
Copper 44% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 44% of the recommended daily needs of copper.
Riboflavin 81% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 81% of the recommended daily needs of riboflavin.
Niacin 90% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 90% of the recommended daily needs of niacin.
Pantothenic Acid 50% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 50% of the recommended daily needs of pantothenic acid.
Vitamin B-6 68% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 68% of the recommended daily needs of vitamin b-6.
Vitamin B-12 334% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 334% of the recommended daily needs of vitamin b-12.
Tryptophan 242% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 242% of the recommended daily needs of tryptophan.
Threonine 225% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 225% of the recommended daily needs of threonine.
Isoleucine 267% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 267% of the recommended daily needs of isoleucine.
Leucine 190% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 190% of the recommended daily needs of leucine.
Lysine 245% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 245% of the recommended daily needs of lysine.
Methionine 141% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 141% of the recommended daily needs of methionine.
Phenylalanine 130% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 130% of the recommended daily needs of phenylalanine.
Tyrosine 96% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 96% of the recommended daily needs of tyrosine.
Valine 237% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 237% of the recommended daily needs of valine.
Histidine 238% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 238% of the recommended daily needs of histidine.
Cholesterol 74% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 74% of the recommended daily intake of cholesterol.
Saturated Fats 41% of DV
A serving of 251 grams of lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 41% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) (251 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 476.9 | Calories from Fat 183 | |
| % Daily Value* | ||
| Total Fat 20.3g | 31% | |
| Saturated Fat 8.3g | 41% | |
| Trans Fat 0g | ||
| Cholesterol 223.4mg | 74% | |
| Sodium 180.7mg | 8% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 69g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 2% | Iron 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin B-12 | 8.01 µg | 334% | |
| Vitamin B-6 | 1.15 mg | 68% |
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 | 20.33 g | 31% | |
| Saturated Fats | 8.28 g | 41% | |
| → Lauric Acid | 0.04 g | - | |
| → Myristic Acid | 0.6 g | - | |
| → Palmitic Acid | 4.24 g | - | |
| → Stearic Acid | 3.04 g | - | |
| Monounsaturated Fats | 8.29 g | - | |
| → Myristoleic Acid | 0.03 g | - | |
| → Palmitoleic Acid | 0.38 g | - | |
| → Heptadecenoic Acid | 0.26 g | - | |
| → Oleic Acid | 7.65 g | - | |
| → Gadoleic Acid | 0.07 g | - | |
| Polyunsaturated Fats | 0.95 g | - | |
| → Linolenic Acid (18:2) | 0.57 g | - | |
| → Linolenic Acid (18:3) | 0.26 g | - | |
| → Arachidonic Acid | 0.09 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 | 68.55 g | 134% | |
| → Alanine | 4.12 g | - | |
| → Arginine | 4.07 g | - | |
| → Aspartic acid | 6.03 g | - | |
| → Cystine | 0.82 g | - | |
| → Glutamic acid | 9.95 g | - | |
| → Glycine | 3.35 g | - | |
| → Histidine | 2.17 g | 238% | |
| → Isoleucine | 3.31 g | 267% | |
| → Leucine | 5.33 g | 190% | |
| → Lysine | 6.05 g | 245% | |
| → Methionine | 1.75 g | 141% | |
| → Phenylalanine | 2.79 g | 130% | |
| → Proline | 2.87 g | - | |
| → Serine | 2.55 g | - | |
| → Threonine | 2.93 g | 225% | |
| → Tryptophan | 0.8 g | 242% | |
| → Tyrosine | 2.3 g | 96% | |
| → Valine | 3.7 g | 237% |
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 | 22.59 mg | 2% | |
| Copper | 0.4 mg | 44% | |
| Iron | 5.4 mg | 30% | |
| Magnesium | 62.75 mg | 15% | |
| Manganese | 0.04 mg | 2% | |
| Phosphorus | 537.14 mg | 43% | |
| Potassium | 818.26 mg | 17% | |
| Selenium | 14.81 µg | 27% | |
| Sodium | 180.72 mg | 8% | |
| Zinc | 12.12 mg | 110% |
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 | 223.39 mg | 74% |
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 | 2.74 g | - | |
| Water | 162 g | - |
Calories Burn off Time
How long would it take to burn off Lamb, Australian, Imported, Fresh, Leg, Whole (shank And Sirloin), Separable Lean Only, Trimmed To 1/8" Fat, Cooked, Roasted with 476.9calories? A brisk walk for 104 minutes, jogging for 49 minutes, or hiking for 79 minutes will help your burn off the calories in lamb, australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, 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 | 99 minutes |
| Dancing | 87 minutes |
| Golfing | 87 minutes |
| Hiking | 79 minutes |
| Light Gardening | 87 minutes |
| Stretching | 159 minutes |
| Walking - 3.5 mph | 104 minutes |
| Weight Training - light workout | 132 minutes |
| Aerobics | 60 minutes |
| Basketball | 65 minutes |
| Bicycling - 10 mph or more | 49 minutes |
| Running - 5 mph | 49 minutes |
| Swimming | 56 minutes |
| Walking - 4.5 mph | 63 minutes |
| Weight Training - vigorous workout | 65 minutes |
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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