Lamb, Domestic, Leg, Whole (shank And Sirloin), Separable Lean And Fat, Trimmed To 1/8" Fat, Choice, Raw
Serving Size 100 grams
Nutritional Value and Analysis
Lamb, Domestic, Leg, Whole (shank And Sirloin), Separable Lean And Fat, Trimmed To 1/8" Fat, Choice, Raw with a serving size of 100 grams has a total of 209 calories with 14.42 grams of fat. The serving size is equivalent to 100 grams of food and contains 129.78 calories from fat. This item is classified as lamb, veal, and game products foods.
This food is a good source of protein, zinc, selenium, niacin, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, valine and histidine but is high in saturated fats. Lamb, Domestic, Leg, Whole (shank And Sirloin), Separable Lean And Fat, Trimmed To 1/8" Fat, Choice, Raw is a high fat food because 62.1% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 36% of DV
A serving of 100 grams of lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw has 36% of the recommended daily needs of protein.
Zinc 31% of DV
A serving of 100 grams of lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw has 31% of the recommended daily needs of zinc.
Selenium 39% of DV
A serving of 100 grams of lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw has 39% of the recommended daily needs of selenium.
Niacin 39% of DV
A serving of 100 grams of lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw has 39% of the recommended daily needs of niacin.
Vitamin B-12 106% of DV
A serving of 100 grams of lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw has 106% of the recommended daily needs of vitamin b-12.
Tryptophan 67% of DV
A serving of 100 grams of lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw has 67% of the recommended daily needs of tryptophan.
Threonine 61% of DV
A serving of 100 grams of lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw has 61% of the recommended daily needs of threonine.
Isoleucine 72% of DV
A serving of 100 grams of lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw has 72% of the recommended daily needs of isoleucine.
Leucine 51% of DV
A serving of 100 grams of lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw has 51% of the recommended daily needs of leucine.
Lysine 66% of DV
A serving of 100 grams of lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw has 66% of the recommended daily needs of lysine.
Methionine 38% of DV
A serving of 100 grams of lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw has 38% of the recommended daily needs of methionine.
Phenylalanine 35% of DV
A serving of 100 grams of lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw has 35% of the recommended daily needs of phenylalanine.
Valine 64% of DV
A serving of 100 grams of lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw has 64% of the recommended daily needs of valine.
Histidine 65% of DV
A serving of 100 grams of lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw has 65% of the recommended daily needs of histidine.
Saturated Fats 31% of DV
A serving of 100 grams of lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw has 31% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 100g (about 3.52 oz)
| Amount Per Serving | ||
|---|---|---|
| Calories 209 | Calories from Fat 130 | |
| % Daily Value* | ||
| Total Fat 14.4g | 22% | |
| Saturated Fat 6.2g | 31% | |
| Trans Fat 0g | ||
| Cholesterol 68mg | 23% | |
| Sodium 57mg | 2% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 18g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 1% | Iron 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 0 IU | 0% | |
| → Vitamin A, RAE | 0 µg | 0% | |
| Vitamin B-12 | 2.54 µg | 106% | |
| Vitamin B-6 | 0.15 mg | 9% | |
| Vitamin C | 0 mg | 0% |
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% | |
| 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 | 14.42 g | 22% | |
| Saturated Fats | 6.21 g | 31% | |
| → Capric Acid | 0.04 g | - | |
| → Lauric Acid | 0.06 g | - | |
| → Myristic Acid | 0.56 g | - | |
| → Palmitic Acid | 3.14 g | - | |
| → Stearic Acid | 1.96 g | - | |
| Monounsaturated Fats | 5.91 g | - | |
| → Palmitoleic Acid | 0.42 g | - | |
| → Oleic Acid | 5.31 g | - | |
| → Gadoleic Acid | 0 g | - | |
| Polyunsaturated Fats | 1.15 g | - | |
| → Linolenic Acid (18:2) | 0.85 g | - | |
| → Linolenic Acid (18:3) | 0.25 g | - | |
| → Arachidonic Acid | 0.05 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 | 18.47 g | 36% | |
| → Alanine | 1.11 g | - | |
| → Arginine | 1.1 g | - | |
| → Aspartic acid | 1.63 g | - | |
| → Cystine | 0.22 g | - | |
| → Glutamic acid | 2.68 g | - | |
| → Glycine | 0.9 g | - | |
| → Histidine | 0.59 g | 65% | |
| → Isoleucine | 0.89 g | 72% | |
| → Leucine | 1.44 g | 51% | |
| → Lysine | 1.63 g | 66% | |
| → Methionine | 0.47 g | 38% | |
| → Phenylalanine | 0.75 g | 35% | |
| → Proline | 0.78 g | - | |
| → Serine | 0.69 g | - | |
| → Threonine | 0.79 g | 61% | |
| → Tryptophan | 0.22 g | 67% | |
| → Tyrosine | 0.62 g | 26% | |
| → Valine | 1 g | 64% |
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 | 8 mg | 1% | |
| Copper | 0.12 mg | 13% | |
| Iron | 1.7 mg | 9% | |
| Magnesium | 24 mg | 6% | |
| Manganese | 0.02 mg | 1% | |
| Phosphorus | 175 mg | 14% | |
| Potassium | 258 mg | 5% | |
| Selenium | 21.3 µg | 39% | |
| Sodium | 57 mg | 2% | |
| Zinc | 3.43 mg | 31% |
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 | 68 mg | 23% |
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 | 0.97 g | - | |
| Water | 66.38 g | - |
Calories Burn off Time
How long would it take to burn off Lamb, Domestic, Leg, Whole (shank And Sirloin), Separable Lean And Fat, Trimmed To 1/8" Fat, Choice, Raw with 209calories? A brisk walk for 45 minutes, jogging for 21 minutes, or hiking for 35 minutes will help your burn off the calories in lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw.
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 | 44 minutes |
| Dancing | 38 minutes |
| Golfing | 38 minutes |
| Hiking | 35 minutes |
| Light Gardening | 38 minutes |
| Stretching | 70 minutes |
| Walking - 3.5 mph | 45 minutes |
| Weight Training - light workout | 58 minutes |
| Aerobics | 26 minutes |
| Basketball | 29 minutes |
| Bicycling - 10 mph or more | 21 minutes |
| Running - 5 mph | 21 minutes |
| Swimming | 25 minutes |
| Walking - 4.5 mph | 28 minutes |
| Weight Training - vigorous workout | 29 minutes |
Similar Food Items to Lamb, Domestic, Leg, Whole (shank And Sirloin), Separable Lean And Fat, Trimmed To 1/8" Fat, Choice, Raw
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