Lamb, Australian, Imported, Fresh, Rack, Roast, Frenched, Denuded, Bone-in, Separable Lean And Fat, Trimmed To 0" Fat, Cooked, Roasted
Serving Size 1 roast
Nutritional Value and Analysis
Lamb, Australian, Imported, Fresh, Rack, Roast, Frenched, Denuded, Bone-in, Separable Lean And Fat, Trimmed To 0" Fat, Cooked, Roasted with a serving size of 1 roast has a total of 634.97 calories with 32.6 grams of fat. The serving size is equivalent to 329 grams of food and contains 293.4 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 167% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 167% of the recommended daily needs of protein.
Fat 50% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 50% of the recommended daily intake of fat.
Energy 32% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 32% of the recommended daily intake of energy.
Iron 35% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 35% of the recommended daily needs of iron.
Phosphorus 44% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 44% of the recommended daily needs of phosphorus.
Zinc 69% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 69% of the recommended daily needs of zinc.
Copper 33% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 33% of the recommended daily needs of copper.
Selenium 72% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 72% of the recommended daily needs of selenium.
Thiamin 38% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 38% of the recommended daily needs of thiamin.
Riboflavin 94% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 94% of the recommended daily needs of riboflavin.
Niacin 157% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 157% of the recommended daily needs of niacin.
Pantothenic Acid 42% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 42% of the recommended daily needs of pantothenic acid.
Vitamin B-6 101% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 101% of the recommended daily needs of vitamin b-6.
Vitamin B-12 185% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 185% of the recommended daily needs of vitamin b-12.
Tryptophan 270% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 270% of the recommended daily needs of tryptophan.
Threonine 268% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 268% of the recommended daily needs of threonine.
Isoleucine 287% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 287% of the recommended daily needs of isoleucine.
Leucine 218% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 218% of the recommended daily needs of leucine.
Lysine 264% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 264% of the recommended daily needs of lysine.
Methionine 166% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 166% of the recommended daily needs of methionine.
Phenylalanine 147% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 147% of the recommended daily needs of phenylalanine.
Tyrosine 111% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 111% of the recommended daily needs of tyrosine.
Valine 245% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 245% of the recommended daily needs of valine.
Histidine 245% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 245% of the recommended daily needs of histidine.
Cholesterol 106% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 106% of the recommended daily intake of cholesterol.
Saturated Fats 78% of DV
A serving of 329 grams of lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" fat, cooked, roasted has 78% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 roast (329 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 634.97 | Calories from Fat 293 | |
| % Daily Value* | ||
| Total Fat 32.6g | 50% | |
| Saturated Fat 15.6g | 78% | |
| Trans Fat 2g | ||
| Cholesterol 319.1mg | 106% | |
| Sodium 233.6mg | 10% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 85g | ||
| Vitamin A 1% | Vitamin C 0% |
| Calcium 2% | Iron 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 36.19 IU | 1% | |
| → Vitamin A, RAE | 9.87 µg | 1% | |
| → Alpha Carotene | 0 µg | - | |
| → Beta Carotene | 0 µg | - | |
| → Beta Cryptoxanthin | 0 µg | - | |
| → Lutein + zeaxanthin | 0 µg | - | |
| → Lycopene | 0 µg | - | |
| Vitamin B-12 | 4.44 µg | 185% | |
| Vitamin B-6 | 1.72 mg | 101% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin D | 0 IU | 0% | |
| → Vitamin D2 | 0 µg | - | |
| → Vitamin D3 | 0 µg | - | |
| Vitamin E | 0.82 mg | 5% |
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 | 32.6 g | 50% | |
| Saturated Fats | 15.6 g | 78% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0.05 g | - | |
| → Lauric Acid | 0.06 g | - | |
| → Myristic Acid | 0.91 g | - | |
| → Palmitic Acid | 7.14 g | - | |
| → Stearic Acid | 6.7 g | - | |
| → Arachidic Acid | 0.05 g | - | |
| → Behenic Acid | 0.04 g | - | |
| → Lignoceric Acid | 0 g | - | |
| Monounsaturated Fats | 13.07 g | - | |
| → Myristoleic Acid | 0.01 g | - | |
| → Pentadecenoic Acid | 0 g | - | |
| → Palmitoleic Acid | 0.35 g | - | |
| → Heptadecenoic Acid | 0.48 g | - | |
| → Oleic Acid | 12.7 g | - | |
| → Gadoleic Acid | 0.01 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 2.22 g | - | |
| → Linolenic Acid (18:2) | 1.56 g | - | |
| → Linolenic Acid (18:3) | 0.31 g | - | |
| → Alpha-linolenic Acid | 0.31 g | - | |
| → Gamma-linolenic Acid | 0 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Eicosadienoic Acid (20:2) | 0 g | - | |
| → Eicosadienoic Acid (20:3) | 0 g | - | |
| → Arachidonic Acid | 0.16 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0.07 g | - | |
| → Docosapentaenoic Acid (DPA) | 0.1 g | - | |
| → Docosahexaenoic Acid (DHA) | 0.03 g | - | |
| Trans Fats | 2 g | 10% | |
| Total trans-monoenoic | 1.59 g | - | |
| Total trans-polyenoic | 0.41 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 | 85.38 g | 167% | |
| → Alanine | 4.86 g | - | |
| → Arginine | 5.09 g | - | |
| → Aspartic acid | 7.01 g | - | |
| → Cystine | 0.87 g | - | |
| → Glutamic acid | 11.4 g | - | |
| → Glycine | 4.51 g | - | |
| → Histidine | 2.23 g | 245% | |
| → Isoleucine | 3.56 g | 287% | |
| → Leucine | 6.09 g | 218% | |
| → Lysine | 6.51 g | 264% | |
| → Methionine | 2.06 g | 166% | |
| → Phenylalanine | 3.17 g | 147% | |
| → Proline | 3.62 g | - | |
| → Serine | 3.03 g | - | |
| → Threonine | 3.49 g | 268% | |
| → Tryptophan | 0.89 g | 270% | |
| → Tyrosine | 2.67 g | 111% | |
| → Valine | 3.82 g | 245% |
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 | 23.03 mg | 2% | |
| Copper | 0.3 mg | 33% | |
| Iron | 6.32 mg | 35% | |
| Magnesium | 72.38 mg | 17% | |
| Manganese | 0.01 mg | 0% | |
| Phosphorus | 546.14 mg | 44% | |
| Potassium | 746.83 mg | 16% | |
| Selenium | 39.81 µg | 72% | |
| Sodium | 233.59 mg | 10% | |
| Zinc | 7.6 mg | 69% |
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 | 319.13 mg | 106% |
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, Denuded, Bone-in, Separable Lean And Fat, Trimmed To 0" Fat, Cooked, Roasted with 634.97calories? A brisk walk for 138 minutes, jogging for 65 minutes, or hiking for 106 minutes will help your burn off the calories in lamb, australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0" 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 | 132 minutes |
| Dancing | 115 minutes |
| Golfing | 115 minutes |
| Hiking | 106 minutes |
| Light Gardening | 115 minutes |
| Stretching | 212 minutes |
| Walking - 3.5 mph | 138 minutes |
| Weight Training - light workout | 176 minutes |
| Aerobics | 79 minutes |
| Basketball | 87 minutes |
| Bicycling - 10 mph or more | 65 minutes |
| Running - 5 mph | 65 minutes |
| Swimming | 75 minutes |
| Walking - 4.5 mph | 84 minutes |
| Weight Training - vigorous workout | 87 minutes |
Similar Food Items to Lamb, Australian, Imported, Fresh, Rack, Roast, Frenched, Denuded, Bone-in, Separable Lean And Fat, Trimmed To 0" 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