Lamb, Variety Meats And By-products, Liver, Cooked, Pan-fried
Serving Size 100 grams
Nutritional Value and Analysis
Lamb, Variety Meats And By-products, Liver, Cooked, Pan-fried with a serving size of 100 grams has a total of 238 calories with 12.65 grams of fat. The serving size is equivalent to 100 grams of food and contains 113.85 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, selenium, vitamin a, vitamin a, rae, riboflavin, niacin, pantothenic acid, vitamin b-6, folate, folate, folate, dfe, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in cholesterol.
Protein 50% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 50% of the recommended daily needs of protein.
Iron 57% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 57% of the recommended daily needs of iron.
Phosphorus 34% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 34% of the recommended daily needs of phosphorus.
Zinc 51% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 51% of the recommended daily needs of zinc.
Selenium 211% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 211% of the recommended daily needs of selenium.
Vitamin A 520% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 520% of the recommended daily needs of vitamin a.
Vitamin A, RAE 865% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 865% of the recommended daily needs of vitamin a, rae.
Riboflavin 353% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 353% of the recommended daily needs of riboflavin.
Niacin 104% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 104% of the recommended daily needs of niacin.
Pantothenic Acid 127% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 127% of the recommended daily needs of pantothenic acid.
Vitamin B-6 56% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 56% of the recommended daily needs of vitamin b-6.
Folate 100% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 100% of the recommended daily needs of folate.
Folate 100% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 100% of the recommended daily needs of folate.
Folate, DFE 100% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 100% of the recommended daily needs of folate, dfe.
Tryptophan 91% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 91% of the recommended daily needs of tryptophan.
Threonine 85% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 85% of the recommended daily needs of threonine.
Isoleucine 89% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 89% of the recommended daily needs of isoleucine.
Leucine 75% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 75% of the recommended daily needs of leucine.
Lysine 56% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 56% of the recommended daily needs of lysine.
Methionine 44% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 44% of the recommended daily needs of methionine.
Phenylalanine 53% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 53% of the recommended daily needs of phenylalanine.
Tyrosine 38% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 38% of the recommended daily needs of tyrosine.
Valine 90% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 90% of the recommended daily needs of valine.
Histidine 66% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 66% of the recommended daily needs of histidine.
Cholesterol 164% of DV
A serving of 100 grams of lamb, variety meats and by-products, liver, cooked, pan-fried has 164% of the recommended daily intake of cholesterol.
Nutrition Facts
Serving Size 100g (about 3.52 oz)
| Amount Per Serving | ||
|---|---|---|
| Calories 238 | Calories from Fat 114 | |
| % Daily Value* | ||
| Total Fat 12.7g | 19% | |
| Saturated Fat 4.9g | 25% | |
| Trans Fat 0g | ||
| Cholesterol 493mg | 164% | |
| Sodium 124mg | 5% | |
| Total Carbohydrate 3.8g | 1% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 26g | ||
| Vitamin A 520% | Vitamin C 22% |
| Calcium 1% | Iron 57% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin A | 25998 IU | 520% | |
| → Vitamin A, RAE | 7782 µg | 865% | |
| Vitamin B-12 | 85.7 µg | 3571% | |
| Vitamin B-6 | 0.95 mg | 56% | |
| Vitamin C | 13 mg | 22% |
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 | 3.78 g | 1% | |
| 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 | 12.65 g | 19% | |
| Saturated Fats | 4.9 g | 25% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0 g | - | |
| → Lauric Acid | 0 g | - | |
| → Myristic Acid | 0.14 g | - | |
| → Palmitic Acid | 1.72 g | - | |
| → Stearic Acid | 2.82 g | - | |
| Monounsaturated Fats | 2.64 g | - | |
| → Palmitoleic Acid | 0.32 g | - | |
| → Oleic Acid | 2.33 g | - | |
| → Gadoleic Acid | 0 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 1.89 g | - | |
| → Linolenic Acid (18:2) | 0.81 g | - | |
| → Linolenic Acid (18:3) | 0.17 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Arachidonic Acid | 0.9 g | - | |
| → Eicosapentaenoic Acid (EPA) | 0 g | - | |
| → Docosapentaenoic Acid (DPA) | 0 g | - | |
| → Docosahexaenoic Acid (DHA) | 0 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 | 25.53 g | 50% | |
| → Alanine | 1.28 g | - | |
| → Arginine | 1.43 g | - | |
| → Aspartic acid | 2.2 g | - | |
| → Cystine | 0.27 g | - | |
| → Glutamic acid | 2.75 g | - | |
| → Glycine | 1.23 g | - | |
| → Histidine | 0.6 g | 66% | |
| → Isoleucine | 1.1 g | 89% | |
| → Leucine | 2.09 g | 75% | |
| → Lysine | 1.38 g | 56% | |
| → Methionine | 0.55 g | 44% | |
| → Phenylalanine | 1.14 g | 53% | |
| → Proline | 1.22 g | - | |
| → Serine | 1.1 g | - | |
| → Threonine | 1.1 g | 85% | |
| → Tryptophan | 0.3 g | 91% | |
| → Tyrosine | 0.91 g | 38% | |
| → Valine | 1.41 g | 90% |
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 | 9 mg | 1% | |
| Copper | 9.83 mg | 1092% | |
| Iron | 10.2 mg | 57% | |
| Magnesium | 23 mg | 5% | |
| Manganese | 0.59 mg | 26% | |
| Phosphorus | 427 mg | 34% | |
| Potassium | 352 mg | 7% | |
| Selenium | 116.1 µg | 211% | |
| Sodium | 124 mg | 5% | |
| Zinc | 5.63 mg | 51% |
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 | 493 mg | 164% |
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 | 1.83 g | - | |
| Water | 56.2 g | - |
Calories Burn off Time
How long would it take to burn off Lamb, Variety Meats And By-products, Liver, Cooked, Pan-fried with 238calories? A brisk walk for 52 minutes, jogging for 24 minutes, or hiking for 40 minutes will help your burn off the calories in lamb, variety meats and by-products, liver, cooked, pan-fried.
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 | 50 minutes |
| Dancing | 43 minutes |
| Golfing | 43 minutes |
| Hiking | 40 minutes |
| Light Gardening | 43 minutes |
| Stretching | 79 minutes |
| Walking - 3.5 mph | 52 minutes |
| Weight Training - light workout | 66 minutes |
| Aerobics | 30 minutes |
| Basketball | 33 minutes |
| Bicycling - 10 mph or more | 24 minutes |
| Running - 5 mph | 24 minutes |
| Swimming | 28 minutes |
| Walking - 4.5 mph | 31 minutes |
| Weight Training - vigorous workout | 33 minutes |
Similar Food Items to Lamb, Variety Meats And By-products, Liver, Cooked, Pan-fried
| Name | Calories | Total Fat | Proteins | Carbohydrates |
|---|---|---|---|---|
| Lamb, Variety Meats And By-products, Liver, Cooked, Braised | 220 | 8.81g | 30.57g | 2.53g |
| Lamb, Variety Meats And By-products, Lungs, Cooked, Braised | 113 | 3.1g | 19.88g | 0g |
| Lamb, Variety Meats And By-products, Lungs, Raw | 95 | 2.6g | 16.7g | 0g |
| Lamb, Variety Meats And By-products, Mechanically Separated, Raw | 276 | 23.54g | 14.97g | 0g |
| Veal, Variety Meats And By-products, Liver, Cooked, Braised | 192 | 6.26g | 28.42g | 3.77g |
| Veal, Variety Meats And By-products, Liver, Cooked, Pan-fried | 193 | 6.51g | 27.37g | 4.47g |
| Veal, Variety Meats And By-products, Liver, Raw | 140 | 4.85g | 19.93g | 2.91g |
| Veal, Variety Meats And By-products, Lungs, Cooked, Braised | 104 | 2.64g | 18.74g | 0g |
| Veal, Variety Meats And By-products, Lungs, Raw | 90 | 2.3g | 16.3g | 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