Lamb, New Zealand, Imported, Flap, Boneless, Separable Lean And Fat, Cooked, Braised

Serving Size 3 oz

Nutritional Value and Analysis

Lamb, New Zealand, Imported, Flap, Boneless, Separable Lean And Fat, Cooked, Braised with a serving size of 3 oz has a total of 319.6 calories with 27.74 grams of fat. The serving size is equivalent to 85 grams of food and contains 249.66 calories from fat. This item is classified as lamb, veal, and game products foods.

This food is a good source of protein, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, valine and histidine but is high in fat and saturated fats. Lamb, New Zealand, Imported, Flap, Boneless, Separable Lean And Fat, Cooked, Braised is a high fat food because 78.12% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.

Protein 34% of DV

A serving of 85 grams of lamb, new zealand, imported, flap, boneless, separable lean and fat, cooked, braised has 34% of the recommended daily needs of protein.

Fat 43% of DV

A serving of 85 grams of lamb, new zealand, imported, flap, boneless, separable lean and fat, cooked, braised has 43% of the recommended daily intake of fat.

Vitamin B-12 44% of DV

A serving of 85 grams of lamb, new zealand, imported, flap, boneless, separable lean and fat, cooked, braised has 44% of the recommended daily needs of vitamin b-12.

Tryptophan 58% of DV

A serving of 85 grams of lamb, new zealand, imported, flap, boneless, separable lean and fat, cooked, braised has 58% of the recommended daily needs of tryptophan.

Threonine 64% of DV

A serving of 85 grams of lamb, new zealand, imported, flap, boneless, separable lean and fat, cooked, braised has 64% of the recommended daily needs of threonine.

Isoleucine 63% of DV

A serving of 85 grams of lamb, new zealand, imported, flap, boneless, separable lean and fat, cooked, braised has 63% of the recommended daily needs of isoleucine.

Leucine 48% of DV

A serving of 85 grams of lamb, new zealand, imported, flap, boneless, separable lean and fat, cooked, braised has 48% of the recommended daily needs of leucine.

Lysine 62% of DV

A serving of 85 grams of lamb, new zealand, imported, flap, boneless, separable lean and fat, cooked, braised has 62% of the recommended daily needs of lysine.

Methionine 46% of DV

A serving of 85 grams of lamb, new zealand, imported, flap, boneless, separable lean and fat, cooked, braised has 46% of the recommended daily needs of methionine.

Phenylalanine 32% of DV

A serving of 85 grams of lamb, new zealand, imported, flap, boneless, separable lean and fat, cooked, braised has 32% of the recommended daily needs of phenylalanine.

Valine 57% of DV

A serving of 85 grams of lamb, new zealand, imported, flap, boneless, separable lean and fat, cooked, braised has 57% of the recommended daily needs of valine.

Histidine 41% of DV

A serving of 85 grams of lamb, new zealand, imported, flap, boneless, separable lean and fat, cooked, braised has 41% of the recommended daily needs of histidine.

Saturated Fats 58% of DV

A serving of 85 grams of lamb, new zealand, imported, flap, boneless, separable lean and fat, cooked, braised has 58% of the recommended daily intake of saturated fats.

Amount Per Serving
Calories 319.6		Calories from Fat 250
% Daily Value*
Total Fat 27.7g		43%
	Saturated Fat 11.5g	58%
	Trans Fat 1.43g
Cholesterol 64.6mg		22%
Sodium 43.4mg		2%
Total Carbohydrate 0.1g		0%
	Dietary Fiber 0g	0%
	Sugars 0g
Protein 17g

Vitamin A 1%	Vitamin C 0%
Calcium 1%	Iron 5%

* Percent Daily Values are based on a 2,000 calorie diet.

Vitamins

Nutrient	Amount	DV %
Vitamin A	68 IU	1%
→ Vitamin A, RAE	20.4 µg	2%
→ Alpha Carotene	0 µg	-
→ Beta Carotene	0 µg	-
→ Beta Cryptoxanthin	0 µg	-
→ Lutein + zeaxanthin	0 µg	-
→ Lycopene	0 µg	-
Vitamin B-12	1.06 µg	44%
Vitamin B-6	0.07 mg	4%
Vitamin C	0 mg	0%
Vitamin D	2.55 IU	1%
→ Vitamin D3	0.09 µg	-
Vitamin E	0.48 mg	3%

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	0.12 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	27.74 g	43%
Saturated Fats	11.5 g	58%
→ Butyric Acid	0 g	-
→ Caproic Acid	0 g	-
→ Caprylic Acid	0.01 g	-
→ Capric Acid	0.03 g	-
→ Lauric Acid	0.03 g	-
→ Myristic Acid	0.52 g	-
→ Palmitic Acid	4.22 g	-
→ Stearic Acid	6.13 g	-
→ Arachidic Acid	0.03 g	-
→ Behenic Acid	0.04 g	-
→ Lignoceric Acid	0 g	-
Monounsaturated Fats	7.48 g	-
→ Myristoleic Acid	0.01 g	-
→ Pentadecenoic Acid	0 g	-
→ Palmitoleic Acid	0.23 g	-
→ Heptadecenoic Acid	0.5 g	-
→ Oleic Acid	7.24 g	-
→ Gadoleic Acid	0.01 g	-
→ Erucic Acid	0 g	-
→ Nervonic Acid	0 g	-
Polyunsaturated Fats	1.01 g	-
→ Linolenic Acid (18:2)	0.65 g	-
→ Linolenic Acid (18:3)	0.27 g	-
→ Alpha-linolenic Acid	0.27 g	-
→ Gamma-linolenic Acid	0 g	-
→ Parinaric Acid	0 g	-
→ Eicosadienoic Acid (20:2)	0 g	-
→ Eicosadienoic Acid (20:3)	0 g	-
→ Arachidonic Acid	0.03 g	-
→ Eicosapentaenoic Acid (EPA)	0.03 g	-
→ Docosapentaenoic Acid (DPA)	0.03 g	-
→ Docosahexaenoic Acid (DHA)	0 g	-
Trans Fats	1.43 g	7%
Total trans-monoenoic	1.42 g	-
Total trans-polyenoic	0.01 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	17.41 g	34%
→ Alanine	0.87 g	-
→ Arginine	1.17 g	-
→ Cystine	0.23 g	-
→ Glutamic acid	2.43 g	-
→ Glycine	0.74 g	-
→ Histidine	0.37 g	41%
→ Isoleucine	0.78 g	63%
→ Leucine	1.34 g	48%
→ Lysine	1.52 g	62%
→ Methionine	0.57 g	46%
→ Phenylalanine	0.69 g	32%
→ Proline	0.56 g	-
→ Serine	0.59 g	-
→ Threonine	0.83 g	64%
→ Tryptophan	0.19 g	58%
→ Tyrosine	0.6 g	25%
→ Valine	0.89 g	57%

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	6.8 mg	1%
Copper	0.06 mg	7%
Iron	0.94 mg	5%
Magnesium	12.75 mg	3%
Manganese	0 mg	0%
Phosphorus	103.7 mg	8%
Potassium	154.7 mg	3%
Selenium	5.02 µg	9%
Sodium	43.35 mg	2%
Zinc	2.72 mg	25%

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	64.6 mg	22%

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 %
Alcohol	0 g	-
Ash	0.44 g	-
Caffeine	0 mg	-
Theobromine	0 mg	-
Water	40.65 g	-

Calories Burn off Time

How long would it take to burn off Lamb, New Zealand, Imported, Flap, Boneless, Separable Lean And Fat, Cooked, Braised with 319.6calories? A brisk walk for 69 minutes, jogging for 33 minutes, or hiking for 53 minutes will help your burn off the calories in lamb, new zealand, imported, flap, boneless, separable lean and fat, cooked, braised.

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	67 minutes
Dancing	58 minutes
Golfing	58 minutes
Hiking	53 minutes
Light Gardening	58 minutes
Stretching	107 minutes
Walking - 3.5 mph	69 minutes
Weight Training - light workout	89 minutes
Aerobics	40 minutes
Basketball	44 minutes
Bicycling - 10 mph or more	33 minutes
Running - 5 mph	33 minutes
Swimming	38 minutes
Walking - 4.5 mph	42 minutes
Weight Training - vigorous workout	44 minutes

Similar Food Items to Lamb, New Zealand, Imported, Flap, Boneless, Separable Lean And Fat, Cooked, Braised

Name	Calories	Total Fat	Proteins	Carbohydrates
Lamb, New Zealand, Imported, Flap, Boneless, Separable Lean And Fat, Raw	337	30.14g	16.17g	0.27g
Lamb, New Zealand, Imported, Hind-shank, Separable Lean And Fat, Cooked, Braised	247	14.22g	29.59g	0.04g
Lamb, New Zealand, Imported, Hind-shank, Separable Lean And Fat, Raw	186	12.12g	18.39g	0.73g
Lamb, New Zealand, Imported, Leg Chop/steak, Bone-in, Separable Lean And Fat, Cooked, Fast Fried	212	12.76g	24.26g	0.04g
Lamb, New Zealand, Imported, Leg Chop/steak, Bone-in, Separable Lean Only, Cooked, Fast Fried	162	6.35g	26.31g	0g
Lamb, New Zealand, Imported, Loin Chop, Separable Lean And Fat, Cooked, Fast Fried	332	27.11g	21.5g	0.41g
Lamb, New Zealand, Imported, Loin Saddle, Separable Lean And Fat, Cooked, Fast Roasted	274	20.98g	21.13g	0.1g
Lamb, New Zealand, Imported, Loin Saddle, Separable Lean And Fat, Raw	273	22.9g	16.56g	0.2g
Lamb, New Zealand, Imported, Loin, Boneless, Separable Lean And Fat, Cooked, Fast Roasted	157	4.57g	28.96g	0g

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