Lamb, Australian, Imported, Fresh, Shoulder, Whole (arm And Blade), Separable Lean And Fat, Trimmed To 1/8" Fat, Cooked
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Nutritional Value and Analysis
Lamb, Australian, Imported, Fresh, Shoulder, Whole (arm And Blade), Separable Lean And Fat, Trimmed To 1/8" Fat, Cooked with a serving size of 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) has a total of 775.52 calories with 56.72 grams of fat. The serving size is equivalent to 262 grams of food and contains 510.48 calories from fat. This item is classified as lamb, veal, and game products foods.
This food is a good source of protein, 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, energy, cholesterol and saturated fats. Lamb, Australian, Imported, Fresh, Shoulder, Whole (arm And Blade), Separable Lean And Fat, Trimmed To 1/8" Fat, Cooked is a high fat food because 65.82% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 121% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 121% of the recommended daily needs of protein.
Fat 87% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 87% of the recommended daily intake of fat.
Energy 39% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 39% of the recommended daily intake of energy.
Phosphorus 38% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 38% of the recommended daily needs of phosphorus.
Zinc 139% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 139% of the recommended daily needs of zinc.
Copper 40% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 40% of the recommended daily needs of copper.
Riboflavin 54% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 54% of the recommended daily needs of riboflavin.
Niacin 72% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 72% of the recommended daily needs of niacin.
Pantothenic Acid 38% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 38% of the recommended daily needs of pantothenic acid.
Vitamin B-6 31% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 31% of the recommended daily needs of vitamin b-6.
Vitamin B-12 359% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 359% of the recommended daily needs of vitamin b-12.
Tryptophan 218% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 218% of the recommended daily needs of tryptophan.
Threonine 203% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 203% of the recommended daily needs of threonine.
Isoleucine 241% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 241% of the recommended daily needs of isoleucine.
Leucine 172% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 172% of the recommended daily needs of leucine.
Lysine 221% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 221% of the recommended daily needs of lysine.
Methionine 127% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 127% of the recommended daily needs of methionine.
Phenylalanine 117% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 117% of the recommended daily needs of phenylalanine.
Tyrosine 87% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 87% of the recommended daily needs of tyrosine.
Valine 213% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 213% of the recommended daily needs of valine.
Histidine 215% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 215% of the recommended daily needs of histidine.
Cholesterol 78% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 78% of the recommended daily intake of cholesterol.
Saturated Fats 135% of DV
A serving of 262 grams of lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 135% 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) (262 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 775.52 | Calories from Fat 510 | |
| % Daily Value* | ||
| Total Fat 56.7g | 87% | |
| Saturated Fat 27.1g | 135% | |
| Trans Fat 0g | ||
| Cholesterol 233.2mg | 78% | |
| Sodium 222.7mg | 9% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 62g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 6% | Iron 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin B-12 | 8.62 µg | 359% | |
| Vitamin B-6 | 0.53 mg | 31% |
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 | 56.72 g | 87% | |
| Saturated Fats | 27.05 g | 135% | |
| → Capric Acid | 0.1 g | - | |
| → Lauric Acid | 0.18 g | - | |
| → Myristic Acid | 2.18 g | - | |
| → Palmitic Acid | 12.55 g | - | |
| → Stearic Acid | 10.68 g | - | |
| → Arachidic Acid | 0.18 g | - | |
| Monounsaturated Fats | 22.37 g | - | |
| → Myristoleic Acid | 0.09 g | - | |
| → Palmitoleic Acid | 1.01 g | - | |
| → Heptadecenoic Acid | 0.85 g | - | |
| → Oleic Acid | 20.67 g | - | |
| → Gadoleic Acid | 0.19 g | - | |
| Polyunsaturated Fats | 2.15 g | - | |
| → Linolenic Acid (18:2) | 1.32 g | - | |
| → Linolenic Acid (18:3) | 0.64 g | - | |
| → Arachidonic Acid | 0.13 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 | 61.78 g | 121% | |
| → Alanine | 3.72 g | - | |
| → Arginine | 3.67 g | - | |
| → Aspartic acid | 5.44 g | - | |
| → Cystine | 0.74 g | - | |
| → Glutamic acid | 8.97 g | - | |
| → Glycine | 3.02 g | - | |
| → Histidine | 1.96 g | 215% | |
| → Isoleucine | 2.99 g | 241% | |
| → Leucine | 4.81 g | 172% | |
| → Lysine | 5.46 g | 221% | |
| → Methionine | 1.58 g | 127% | |
| → Phenylalanine | 2.51 g | 117% | |
| → Proline | 2.59 g | - | |
| → Serine | 2.29 g | - | |
| → Threonine | 2.64 g | 203% | |
| → Tryptophan | 0.72 g | 218% | |
| → Tyrosine | 2.08 g | 87% | |
| → Valine | 3.33 g | 213% |
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 | 73.36 mg | 6% | |
| Copper | 0.36 mg | 40% | |
| Iron | 4.66 mg | 26% | |
| Magnesium | 55.02 mg | 13% | |
| Manganese | 0.04 mg | 2% | |
| Phosphorus | 479.46 mg | 38% | |
| Potassium | 754.56 mg | 16% | |
| Selenium | 11.79 µg | 21% | |
| Sodium | 222.7 mg | 9% | |
| Zinc | 15.33 mg | 139% |
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 | 233.18 mg | 78% |
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 | 2.52 g | - | |
| Water | 144.91 g | - |
Calories Burn off Time
How long would it take to burn off Lamb, Australian, Imported, Fresh, Shoulder, Whole (arm And Blade), Separable Lean And Fat, Trimmed To 1/8" Fat, Cooked with 775.52calories? A brisk walk for 169 minutes, jogging for 79 minutes, or hiking for 129 minutes will help your burn off the calories in lamb, australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked.
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 | 162 minutes |
| Dancing | 141 minutes |
| Golfing | 141 minutes |
| Hiking | 129 minutes |
| Light Gardening | 141 minutes |
| Stretching | 259 minutes |
| Walking - 3.5 mph | 169 minutes |
| Weight Training - light workout | 215 minutes |
| Aerobics | 97 minutes |
| Basketball | 106 minutes |
| Bicycling - 10 mph or more | 79 minutes |
| Running - 5 mph | 79 minutes |
| Swimming | 91 minutes |
| Walking - 4.5 mph | 102 minutes |
| Weight Training - vigorous workout | 106 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