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Lamb, roll

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 62 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1056 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 255 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 20.8 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 9 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.06 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.78 g MI0002 EuroFIR recipe calculation procedure
C16:0 4.03 g MI0002 EuroFIR recipe calculation procedure
C18:0 3.58 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0.7 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 7.2 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.35 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 6.53 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 1.2 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 0.49 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.27 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0.11 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0.06 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0.08 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0.04 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.58 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 0.6 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 44 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 0 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 0 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 0 g MI0002 EuroFIR recipe calculation procedure
Protein 16.9 g MI0002 EuroFIR recipe calculation procedure
Salt 2.8 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 16 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 15 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 5 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 0.3 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.05 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.14 mg MI0002 EuroFIR recipe calculation procedure
Niacin 4.4 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.11 mg MI0002 EuroFIR recipe calculation procedure
Folate 3 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 1.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 13 mg MI0002 EuroFIR recipe calculation procedure
Iron 1.1 mg MI0002 EuroFIR recipe calculation procedure
Sodium 1135 mg MI0002 EuroFIR recipe calculation procedure
Potassium 271 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 20 mg MI0002 EuroFIR recipe calculation procedure
Zinc 2.4 mg MI0002 EuroFIR recipe calculation procedure
Selenium 3 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.12 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 121 mg MI0002 EuroFIR recipe calculation procedure
Iodine 3 µg MI0002 EuroFIR recipe calculation procedure

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

Food Groups