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Lamb, meat roll, for sandwiches

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight)
Water 63 g 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Kilojoules 950 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 229 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 17.4 g 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Saturated fatty acids 8.2 g 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Transunsaturated fatty acids 1 g 80 Calculated value from recipe from the industry.
Cis-mono unsaturated fatty acids 6.6 g 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Cis-poly unsaturated fatty acids 0.6 g 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Cholesterol 74 mg 80 Calculated value from recipe from the industry.
Carbohydrate, glycemic 0 g 80 Calculated value from recipe from the industry.
Starch M g 20 Missing value, content not known.
Mono+Di saccharides 0 g 80 Calculated value from recipe from the industry.
Sugar, added 0 g 80 Calculated value from recipe from the industry.
Dietary fibre 0 g 80 Calculated value from recipe from the industry.
Protein 18 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 9 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 9 µg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Beta-carotene 0 µg 80 Calculated value from recipe from the industry.
Vitamin D 0 µg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Vitamin E 0.4 alfa-TE 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Thiamin 0.11 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Riboflavin 0.19 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Niacin 5.7 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Vitamin B6 0.16 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 1.7 µg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Vitamin C 0 mg 80 Calculated value from recipe from the industry.
Calcium 7 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Iron 1.5 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Sodium 1100 mg 2 Estimated value, based on individual data from different sources.
Potassium 320 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Magnesium 22 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Zinc 3.2 mg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Selenium 4 µg 140 Norwegian Meat. Nutritional content of lamb, beef and pork. Analytical Project, 1995.
Copper 0.05 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
A0221 Sausage or luncheon meat (US CFR)
A0794 Red meat (EUROFIR)
B1669 Lamb
C0268 Skeletal meat part, without bone, without skin
E0100 Divided into pieces, thickness <0.3 cm.
F0014 Fully heat-treated
G0003 Cooking method not applicable
H0151 Spice or herb added
H0165 Gelatin added
J0131 Preserved by chilling
K0003 No packing medium used
M0172 Plastic container
N0036 Plastic
P0024 Human consumer, no age specification
Z0047 Cut of meat, composite

Foods in Meat products, sandwich meats

Food Groups