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lamb

Lamb, raw, separable lean and fat, tenderloin, imported, New Zealand

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Nutrition Facts
Portion Size113 g
Amount Per Portion136
Calories
% Daily Value *
Total Fat 4.8g 6 %
   Saturated Fat 2.4g 12 %
Cholesterol 78mg 26 %
Sodium 55mg 2 %
Total Carbohydrate 0g 0 %
   Dietary Fiber 0g 0 %
   Sugar 0g
Protein 23g 46 %
Vitamin D 0.00mcg 0 %
Calcium 4.52mg 0 %
Iron 1.83mg 10 %
Potassium 428mg 9 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Lamb, raw, separable lean and fat, tenderloin, imported, New Zealand, calories by source


Lamb, raw, separable lean and fat, tenderloin, imported, New Zealand, percentiles
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Lamb, raw, separable lean and fat, tenderloin, imported, New Zealand nutrition facts and analysis per serving

Vitamins
NutrientAmount DV
Vitamin A, RAE 2.26 mcg0 %
  Carotene, alpha 0.00 mcg
  Carotene, beta 0.00 mcg
  Cryptoxanthin, beta 0.00 mcg
  Lutein + zeaxanthin 0.00 mcg
  Lycopene 0.00 mcg
  Retinol 2.26 mcg
Thiamin [Vitamin B1]0.085 mg7 %
Riboflavin [Vitamin B2]0.242 mg19 %
Niacin [Vitamin B3]8.206 mg51 %
Pantothenic acid [Vitamin B5]0.974 mg19 %
Vitamin B6 0.278 mg21 %
Vitamin B12 [Cobalamin]2.11 mcg88 %
Vitamin C [Ascorbic acid]0.0 mg0 %
Vitamin D 0.00 mcg0 %
  Vitamin D3 0.00 mcg
Vitamin E (alpha-tocopherol) 0.46 mg2 %
  Tocopherol, alpha 0.46 mg

Minerals
NutrientAmount DV
Calcium, Ca 4.52 mg0 %
Copper, Cu 0.153 mg17 %
Iron, Fe 1.83 mg10 %
Magnesium, Mg 29.38 mg7 %
Manganese, Mn 0.014 mg1 %
Phosphorus, P 249.73 mg36 %
Potassium, K 428.27 mg9 %
Selenium, Se 5.7 mcg10 %
Sodium, Na 55.37 mg2 %
Zinc, Zn 2.43 mg22 %

Proteins and Aminoacids
Lamb, raw, separable lean and fat, tenderloin, imported, New Zealand, amino acids
NutrientAmount DV
Protein 23.09 g46 %
  Alanine 1.148 g
  Arginine 1.554 g
  Cystine 0.302 g
  Glutamic acid 3.225 g
  Glycine 0.988 g
  Histidine 0.489 g70 %
  Isoleucine 1.034 g74 %
  Leucine 1.783 g65 %
  Lysine 2.016 g96 %
  Methionine 0.754 g
  Phenylalanine 0.910 g
  Proline 0.740 g
  Serine 0.788 g
  Threonine 1.102 g105 %
  Tryptophan 0.255 g91 %
  Tyrosine 0.800 g
  Valine 1.176 g65 %
  Phenylalanine + Tyrosine 1.71 g98 %
  Methionine + Cysteine 0.754 g72 %

 
Carbohydrates
NutrientAmount DV
Carbohydrate 0.01 g0 %
  Fiber 0.0 g0 %
  Sugars 0.00 g
  Net carbs 0.01 g

Fats and Fatty Acids
Lamb, raw, separable lean and fat, tenderloin, imported, New Zealand, fatty acids by type

Omega-3Omega-6 Omega-6 / Omega-3 ratio
0.21 g0.25 g1.21

NutrientAmount DV
Fat 4.77 g6 %
  Saturated fatty acids 2.384 g12 %
    Butanoic acid 0.000 g
    Decanoic acid 0.009 g
    Docosanoic acid 0.018 g
    Dodecanoic acid 0.008 g
    Eicosanoic acid 0.010 g
    Heptadecanoic acid 0.105 g
    Hexadecanoic acid 1.025 g
    Hexanoic acid 0.000 g
    Octadecanoic acid 1.099 g
    Octanoic acid 0.000 g
    Tetracosanoic acid 0.000 g
    Tetradecanoic acid 0.110 g
  Monounsaturated fatty acids 1.819 g
    Cis-hexadecenoic acid 0.046 g
    Cis-octadecenoic acid 1.571 g
    Docosenoic acid 0.000 g
    Docosenoic cis acid 0.000 g
    Eicosenoic acid 0.002 g
    Heptadecenoic acid 0.000 g
    Hexadecenoic acid 0.054 g
    Octadecenoic acid 1.755 g
    Pentadecenoic acid 0.000 g
    Tetracosenoic cis acid 0.001 g
    Tetradecenoic acid 0.008 g
    Trans-hexadecenoic acid 0.007 g
    Trans-octadecenoic acid 0.185 g
  Polyunsaturated fatty acids 0.542 g
    α-linolenic acid n-3 (ALA) 0.13 g
    γ-linolenic acid n-6 (GLA) 0.00 g
    Cis,cis-eicosadienoic n-6 acid 0.000 g
    Linoleic acid n-6 (LA) 0.20 g
    Docosahexaenoic n-3 acid (DHA) 0.01 g
    Docosapentaenoic n-3 acid (DPA) 0.03 g
    Eicosadienoic acid 0.011 g
    Eicosadienoic n-3 acid 0.000 g
    Eicosadienoic n-6 acid 0.054 g
    Eicosapentaenoic n-3 acid (EPA) 0.04 g
    Eicosatetraenoic acid 0.054 g
    Octadecadienoic CLAs acid 0.044 g
    Octadecadienoic acid 0.247 g
    Octadecatetraenoic acid 0.000 g
    Octadecatrienoic acid 0.134 g
    Trans,trans-octadecadienoic acid 0.000 g
  Fatty acids, total trans 0.193 g
    Fatty acids, total trans-monoenoic 0.193 g
    Fatty acids, total trans-polyenoic 0.000 g

Sterols
NutrientAmount DV
Cholesterol 77.97 mg26 %

Other
NutrientAmount DV
Alcohol, ethyl 0.0 g
Ash 1.51 g
Caffeine 0.00 mg
Theobromine 0.00 mg
Water 83.67 g

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Lamb, raw, separable lean and fat, tenderloin, imported, New Zealand contains 136 calories per 113 g serving. One serving contains 4.8 g of fat, 23 g of protein and 0 g of carbohydrate. The latter is 0 g sugar and 0 g of dietary fiber, the rest is complex carbohydrate. Lamb, raw, separable lean and fat, tenderloin, imported, New Zealand contains 2.4 g of saturated fat and 78 mg of cholesterol per serving. 113 g of Lamb, raw, separable lean and fat, tenderloin, imported, New Zealand contains IU vitamin A, 0.0 mg of vitamin C and 0.00 mcg of vitamin D as well as 1.83 mg of iron, 4.52 mg of calcium and 428 mg of potassium. Lamb, raw, separable lean and fat, tenderloin, imported, New Zealand belong to 'Lamb, Veal, and Game Products' food category.
Food properties
SourceUSDA Standard reference
CategoryLamb, Veal, and Game Products
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Lamb, raw, separable lean and fat, tenderloin, imported, New Zealand nutrition facts and analysis. Daily values are based on 2000 calorie diet and 155 lbs body weight (change). Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors. All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only. Food images may show a similar or a related product and are not meant to be used for food identification. Nutritional value of a cooked product is provided for the given weight of cooked food. This page may contain affiliate links to products through which we earn commission used to support this website developement and operations. Data from USDA National Nutrient Database.
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