Lamb, Australian, Imported, Fresh, Rack, Roast, Frenched, Bone-in, Separable Lean Only, Trimmed To 1/8" Fat, Cooked, Roasted
Serving Size 1 roast
Nutritional Value and Analysis
Lamb, Australian, Imported, Fresh, Rack, Roast, Frenched, Bone-in, Separable Lean Only, Trimmed To 1/8" Fat, Cooked, Roasted with a serving size of 1 roast has a total of 1090.68 calories with 65.44 grams of fat. The serving size is equivalent to 447 grams of food and contains 588.96 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. Lamb, Australian, Imported, Fresh, Rack, Roast, Frenched, Bone-in, Separable Lean Only, Trimmed To 1/8" Fat, Cooked, Roasted is a high fat food because 54% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 245% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 245% of the recommended daily needs of protein.
Fat 101% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 101% of the recommended daily intake of fat.
Energy 55% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 55% of the recommended daily intake of energy.
Iron 65% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 65% of the recommended daily needs of iron.
Phosphorus 62% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 62% of the recommended daily needs of phosphorus.
Zinc 121% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 121% of the recommended daily needs of zinc.
Copper 57% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 57% of the recommended daily needs of copper.
Selenium 134% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 134% of the recommended daily needs of selenium.
Thiamin 43% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 43% of the recommended daily needs of thiamin.
Riboflavin 145% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 145% of the recommended daily needs of riboflavin.
Niacin 185% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 185% of the recommended daily needs of niacin.
Pantothenic Acid 48% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 48% of the recommended daily needs of pantothenic acid.
Vitamin B-6 146% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 146% of the recommended daily needs of vitamin b-6.
Vitamin B-12 280% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 280% of the recommended daily needs of vitamin b-12.
Tryptophan 394% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 394% of the recommended daily needs of tryptophan.
Threonine 393% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 393% of the recommended daily needs of threonine.
Isoleucine 420% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 420% of the recommended daily needs of isoleucine.
Leucine 319% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 319% of the recommended daily needs of leucine.
Lysine 387% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 387% of the recommended daily needs of lysine.
Methionine 244% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 244% of the recommended daily needs of methionine.
Phenylalanine 216% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 216% of the recommended daily needs of phenylalanine.
Tyrosine 163% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 163% of the recommended daily needs of tyrosine.
Valine 360% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 360% of the recommended daily needs of valine.
Histidine 359% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 359% of the recommended daily needs of histidine.
Cholesterol 143% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 143% of the recommended daily intake of cholesterol.
Saturated Fats 152% of DV
A serving of 447 grams of lamb, australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted has 152% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 roast (447 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 1090.68 | Calories from Fat 589 | |
| % Daily Value* | ||
| Total Fat 65.4g | 101% | |
| Saturated Fat 30.4g | 152% | |
| Trans Fat 4.02g | ||
| Cholesterol 429.1mg | 143% | |
| Sodium 299.5mg | 12% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 125g | ||
| Vitamin A 1% | Vitamin C 0% |
| Calcium 2% | Iron 65% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 62.58 IU | 1% | |
| → Vitamin A, RAE | 17.88 µg | 2% | |
| → Alpha Carotene | 0 µg | - | |
| → Beta Carotene | 0 µg | - | |
| → Beta Cryptoxanthin | 0 µg | - | |
| → Lutein + zeaxanthin | 0 µg | - | |
| → Lycopene | 0 µg | - | |
| Vitamin B-12 | 6.71 µg | 280% | |
| Vitamin B-6 | 2.49 mg | 146% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin D | 0 IU | 0% | |
| → Vitamin D2 | 0 µg | - | |
| → Vitamin D3 | 0 µg | - | |
| Vitamin E | 2.28 mg | 15% |
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 | 65.44 g | 101% | |
| Saturated Fats | 30.4 g | 152% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0.07 g | - | |
| → Lauric Acid | 0.07 g | - | |
| → Myristic Acid | 1.56 g | - | |
| → Palmitic Acid | 15.95 g | - | |
| → Stearic Acid | 11.49 g | - | |
| → Arachidic Acid | 0.08 g | - | |
| → Behenic Acid | 0.05 g | - | |
| → Lignoceric Acid | 0 g | - | |
| Monounsaturated Fats | 27.37 g | - | |
| → Myristoleic Acid | 0.04 g | - | |
| → Pentadecenoic Acid | 0 g | - | |
| → Palmitoleic Acid | 0.81 g | - | |
| → Heptadecenoic Acid | 0.8 g | - | |
| → Oleic Acid | 26.48 g | - | |
| → Gadoleic Acid | 0.04 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 4.58 g | - | |
| → Linolenic Acid (18:2) | 3.2 g | - | |
| → Linolenic Acid (18:3) | 0.8 g | - | |
| → Alpha-linolenic Acid | 0.8 g | - | |
| → Gamma-linolenic Acid | 0 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Eicosadienoic Acid (20:2) | 0 g | - | |
| → Eicosadienoic Acid (20:3) | 0 g | - | |
| → Arachidonic Acid | 0.22 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0.11 g | - | |
| → Docosapentaenoic Acid (DPA) | 0.19 g | - | |
| → Docosahexaenoic Acid (DHA) | 0.05 g | - | |
| Trans Fats | 4.02 g | 20% | |
| Total trans-monoenoic | 3.21 g | - | |
| Total trans-polyenoic | 0.81 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 | 125.2 g | 245% | |
| → Alanine | 7.13 g | - | |
| → Arginine | 7.46 g | - | |
| → Aspartic acid | 10.28 g | - | |
| → Cystine | 1.28 g | - | |
| → Glutamic acid | 16.71 g | - | |
| → Glycine | 6.61 g | - | |
| → Histidine | 3.27 g | 359% | |
| → Isoleucine | 5.21 g | 420% | |
| → Leucine | 8.94 g | 319% | |
| → Lysine | 9.55 g | 387% | |
| → Methionine | 3.03 g | 244% | |
| → Phenylalanine | 4.65 g | 216% | |
| → Proline | 5.3 g | - | |
| → Serine | 4.45 g | - | |
| → Threonine | 5.11 g | 393% | |
| → Tryptophan | 1.3 g | 394% | |
| → Tyrosine | 3.91 g | 163% | |
| → Valine | 5.61 g | 360% |
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 | 26.82 mg | 2% | |
| Copper | 0.51 mg | 57% | |
| Iron | 11.76 mg | 65% | |
| Magnesium | 98.34 mg | 23% | |
| Manganese | 0.01 mg | 0% | |
| Phosphorus | 777.78 mg | 62% | |
| Potassium | 1059.39 mg | 23% | |
| Selenium | 73.76 µg | 134% | |
| Sodium | 299.49 mg | 12% | |
| Zinc | 13.32 mg | 121% |
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 | 429.12 mg | 143% |
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, Rack, Roast, Frenched, Bone-in, Separable Lean Only, Trimmed To 1/8" Fat, Cooked, Roasted with 1090.68calories? A brisk walk for 237 minutes, jogging for 111 minutes, or hiking for 182 minutes will help your burn off the calories in lamb, australian, imported, fresh, rack, roast, frenched, bone-in, 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 | 227 minutes |
| Dancing | 198 minutes |
| Golfing | 198 minutes |
| Hiking | 182 minutes |
| Light Gardening | 198 minutes |
| Stretching | 364 minutes |
| Walking - 3.5 mph | 237 minutes |
| Weight Training - light workout | 303 minutes |
| Aerobics | 136 minutes |
| Basketball | 149 minutes |
| Bicycling - 10 mph or more | 111 minutes |
| Running - 5 mph | 111 minutes |
| Swimming | 128 minutes |
| Walking - 4.5 mph | 144 minutes |
| Weight Training - vigorous workout | 149 minutes |
Similar Food Items to Lamb, Australian, Imported, Fresh, Rack, Roast, Frenched, Bone-in, Separable Lean Only, 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