Lamb, New Zealand, Imported, Frozen, Leg, Whole (shank And Sirloin), Separable Lean And Fat, Trimmed To 1/8" Fat, Cooked, Roasted
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Nutritional Value and Analysis
Lamb, New Zealand, Imported, Frozen, Leg, Whole (shank And Sirloin), Separable Lean And Fat, Trimmed To 1/8" Fat, Cooked, Roasted with a serving size of 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) has a total of 592.02 calories with 35.29 grams of fat. The serving size is equivalent to 253 grams of food and contains 317.61 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, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in fat, cholesterol and saturated fats. Lamb, New Zealand, Imported, Frozen, Leg, Whole (shank And Sirloin), Separable Lean And Fat, Trimmed To 1/8" Fat, Cooked, Roasted is a high fat food because 53.65% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 126% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 126% of the recommended daily needs of protein.
Fat 54% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 54% of the recommended daily intake of fat.
Phosphorus 45% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 45% of the recommended daily needs of phosphorus.
Zinc 84% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 84% of the recommended daily needs of zinc.
Copper 30% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 30% of the recommended daily needs of copper.
Riboflavin 89% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 89% of the recommended daily needs of riboflavin.
Niacin 120% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 120% of the recommended daily needs of niacin.
Vitamin B-12 275% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 275% of the recommended daily needs of vitamin b-12.
Tryptophan 227% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 227% of the recommended daily needs of tryptophan.
Threonine 212% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 212% of the recommended daily needs of threonine.
Isoleucine 249% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 249% of the recommended daily needs of isoleucine.
Leucine 178% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 178% of the recommended daily needs of leucine.
Lysine 229% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 229% of the recommended daily needs of lysine.
Methionine 132% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 132% of the recommended daily needs of methionine.
Phenylalanine 121% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 121% of the recommended daily needs of phenylalanine.
Tyrosine 90% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 90% of the recommended daily needs of tyrosine.
Valine 222% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 222% of the recommended daily needs of valine.
Histidine 223% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 223% of the recommended daily needs of histidine.
Cholesterol 85% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 85% of the recommended daily intake of cholesterol.
Saturated Fats 85% of DV
A serving of 253 grams of lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 85% 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) (253 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 592.02 | Calories from Fat 318 | |
| % Daily Value* | ||
| Total Fat 35.3g | 54% | |
| Saturated Fat 17.1g | 85% | |
| Trans Fat 0g | ||
| Cholesterol 255.5mg | 85% | |
| Sodium 111.3mg | 5% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 64g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 2% | Iron 30% |
* 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 | 6.6 µg | 275% | |
| Vitamin B-6 | 0.33 mg | 19% | |
| 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 | 35.29 g | 54% | |
| Saturated Fats | 17.08 g | 85% | |
| → Capric Acid | 0.1 g | - | |
| → Lauric Acid | 0.13 g | - | |
| → Myristic Acid | 1.34 g | - | |
| → Palmitic Acid | 7.67 g | - | |
| → Stearic Acid | 6.55 g | - | |
| Monounsaturated Fats | 13.66 g | - | |
| → Palmitoleic Acid | 0.66 g | - | |
| → Oleic Acid | 12.75 g | - | |
| → Gadoleic Acid | 0.03 g | - | |
| Polyunsaturated Fats | 1.72 g | - | |
| → Linolenic Acid (18:2) | 1.04 g | - | |
| → Linolenic Acid (18:3) | 0.63 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 | 64.11 g | 126% | |
| → Alanine | 3.86 g | - | |
| → Arginine | 3.81 g | - | |
| → Aspartic acid | 5.64 g | - | |
| → Cystine | 0.76 g | - | |
| → Glutamic acid | 9.31 g | - | |
| → Glycine | 3.13 g | - | |
| → Histidine | 2.03 g | 223% | |
| → Isoleucine | 3.09 g | 249% | |
| → Leucine | 4.99 g | 178% | |
| → Lysine | 5.66 g | 229% | |
| → Methionine | 1.64 g | 132% | |
| → Phenylalanine | 2.61 g | 121% | |
| → Proline | 2.69 g | - | |
| → Serine | 2.38 g | - | |
| → Threonine | 2.75 g | 212% | |
| → Tryptophan | 0.75 g | 227% | |
| → Tyrosine | 2.16 g | 90% | |
| → Valine | 3.46 g | 222% |
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 | 22.77 mg | 2% | |
| Copper | 0.27 mg | 30% | |
| Iron | 5.39 mg | 30% | |
| Magnesium | 50.6 mg | 12% | |
| Manganese | 0.06 mg | 3% | |
| Phosphorus | 559.13 mg | 45% | |
| Potassium | 430.1 mg | 9% | |
| Selenium | 10.37 µg | 19% | |
| Sodium | 111.32 mg | 5% | |
| Zinc | 9.29 mg | 84% |
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 | 255.53 mg | 85% |
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 | 3.57 g | - | |
| Water | 149.3 g | - |
Calories Burn off Time
How long would it take to burn off Lamb, New Zealand, Imported, Frozen, Leg, Whole (shank And Sirloin), Separable Lean And Fat, Trimmed To 1/8" Fat, Cooked, Roasted with 592.02calories? A brisk walk for 129 minutes, jogging for 60 minutes, or hiking for 99 minutes will help your burn off the calories in lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, 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 | 123 minutes |
| Dancing | 108 minutes |
| Golfing | 108 minutes |
| Hiking | 99 minutes |
| Light Gardening | 108 minutes |
| Stretching | 197 minutes |
| Walking - 3.5 mph | 129 minutes |
| Weight Training - light workout | 164 minutes |
| Aerobics | 74 minutes |
| Basketball | 81 minutes |
| Bicycling - 10 mph or more | 60 minutes |
| Running - 5 mph | 60 minutes |
| Swimming | 70 minutes |
| Walking - 4.5 mph | 78 minutes |
| Weight Training - vigorous workout | 81 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