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Lamb, rib, cured, dried, smoked, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 77 % 2 Estimated value, based on individual data from different sources.
Water 31 g 2 Estimated value, based on individual data from different sources.
Kilojoules 1876 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 452 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 37 g 80 Calculated value from recipe from the industry.
Saturated fatty acids 17.4 g 66a Calculated in relation to the percentage of fat in similar food item.
Transunsaturated fatty acids 1.8 g 66a Calculated in relation to the percentage of fat in similar food item.
Cis-mono unsaturated fatty acids 12.3 g 66a Calculated in relation to the percentage of fat in similar food item.
Cis-poly unsaturated fatty acids 1.1 g 66a Calculated in relation to the percentage of fat in similar food item.
Cholesterol 114 mg 66a Calculated in relation to the percentage of fat in similar food item.
Carbohydrate, glycemic 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Starch 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Sugar, added 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Protein 29.8 g 80 Calculated value from recipe from the industry.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 17 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 17 µg 80 Calculated value from recipe from the industry.
Beta-carotene 0 µg 50 Estimated value.
Vitamin D 0 µg 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Vitamin E 0.6 alfa-TE 80 Calculated value from recipe from the industry.
Thiamin 0.14 mg 80 Calculated value from recipe from the industry.
Riboflavin 0.28 mg 80 Calculated value from recipe from the industry.
Niacin 8.8 mg 80 Calculated value from recipe from the industry.
Vitamin B6 M mg 20 Missing value, content not known.
Folate M µg 20 Missing value, content not known.
Vitamin B12 M µg 20 Missing value, content not known.
Vitamin C 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Calcium 16 mg 80 Calculated value from recipe from the industry.
Iron 2.4 mg 80 Calculated value from recipe from the industry.
Sodium 1494 mg 2 Estimated value, based on individual data from different sources.
Potassium 503 mg 80 Calculated value from recipe from the industry.
Magnesium 32 mg 80 Calculated value from recipe from the industry.
Zinc 5 mg 80 Calculated value from recipe from the industry.
Selenium 5 µg 80 Calculated value from recipe from the industry.
Copper 0.1 mg 80 Calculated value from recipe from the industry.
Phosphorus 260 mg 80 Calculated value from recipe from the industry.

Classifications

LanguaL coding of the food
LanguaL Classification
A0279 Cured meat (US CFR)
A0794 Red meat (EUROFIR)
B1669 Lamb
C0269 Skeletal meat part, without bone and skin, with separable fat
E0152 Divided into pieces
F0003 Not heat-treated
G0003 Cooking method not applicable
H0172 Smoked or smoke-flavored
H0253 Cured or aged
J0103 Preserved by salting
J0116 Dehydrated or dried
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0023 Rib (meat cut)

Foods in Lamb, mutton, raw

Food Groups