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Lamb, shoulder, for roast, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 98 % 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Water 68 g 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Kilojoules 781 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 187 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 12.6 g 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Saturated fatty acids 5.7 g 66a Calculated in relation to the percentage of fat in similar food item.
Transunsaturated fatty acids 0.4 g 66a Calculated in relation to the percentage of fat in similar food item.
Cis-mono unsaturated fatty acids 4.5 g 66a Calculated in relation to the percentage of fat in similar food item.
Cis-poly unsaturated fatty acids 0.8 g 66a Calculated in relation to the percentage of fat in similar food item.
Cholesterol 52 mg 51 Value imputed from similar food item.
Carbohydrate, glycemic 0 g 63 Calculated from summation of mono/disaccharides and starch.
Starch 0 g 50 Estimated value.
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 18.5 g 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 11 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 11 µg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Beta-carotene 0 µg 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Vitamin D 0 µg 66a Calculated in relation to the percentage of fat in similar food item.
Vitamin E 0.5 alfa-TE 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Thiamin 0.1 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Riboflavin 0.2 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Niacin 5.3 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Vitamin B6 0.14 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Folate 1 µg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Vitamin B12 1.9 µg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Vitamin C 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Calcium 6 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Iron 1.3 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Sodium 64 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Potassium 330 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Magnesium 21 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Zinc 3.4 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Selenium 3 µg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Copper 0.07 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Phosphorus 180 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.

Classifications

LanguaL coding of the food
LanguaL Classification
A0150 Meat or meat product (from mammal) (US CFR)
A0794 Red meat (EUROFIR)
B1669 Lamb
C0269 Skeletal meat part, without bone and skin, with separable fat
E0151 Solid
F0003 Not heat-treated
G0003 Cooking method not applicable
H0001 Treatment applied not known
J0142 Preserved by chilling or freezing
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0043 Shoulder (meat cut)

Foods in Lamb, mutton, raw

Food Groups