Estados Unidos — USDA FoodData Central
Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, cooked, roasted
Composición nutricional por 100 g · Lamb, Veal, and Game Products.
Una referencia neutral de nutrientes — no es un consejo veterinario ni dietético.
Nutrientes (58)
| Nutriente | Valor | Unidad |
|---|---|---|
| Energy | 761 | kJ |
| Total lipid (fat) | 7.27 | G |
| Carbohydrate, by difference | 0 | G |
| Energy | 182 | KCAL |
| Water | 65.3 | G |
| Calcium, Ca | 8 | MG |
| Potassium, K | 329 | MG |
| Zinc, Zn | 4.86 | MG |
| Selenium, Se | 11.5 | UG |
| Niacin | 5.725 | MG |
| Pantothenic acid | 0.99 | MG |
| Vitamin B-6 | 0.46 | MG |
| Isoleucine | 1.313 | G |
| Leucine | 2.113 | G |
| Lysine | 2.4 | G |
| Cystine | 0.326 | G |
| Valine | 1.465 | G |
| Arginine | 1.613 | G |
| Histidine | 0.861 | G |
| Aspartic acid | 2.391 | G |
| Serine | 1.009 | G |
| SFA 16:0 | 1.522 | G |
| SFA 18:0 | 1.052 | G |
| MUFA 18:1 | 2.783 | G |
| PUFA 18:2 | 0.207 | G |
| PUFA 18:3 | 0.094 | G |
| PUFA 20:4 | 0.034 | G |
| MUFA 20:1 | 0.025 | G |
| Fatty acids, total monounsaturated | 3.021 | G |
| Fatty acids, total polyunsaturated | 0.348 | G |
| SFA 15:0 | 0.031 | G |
| Protein | 27.18 | G |
| Ash | 1.1 | G |
| Iron, Fe | 2.13 | MG |
| Magnesium, Mg | 25 | MG |
| Phosphorus, P | 213 | MG |
| Sodium, Na | 69 | MG |
| Copper, Cu | 0.147 | MG |
| Manganese, Mn | 0.014 | MG |
| Thiamin | 0.135 | MG |
| Riboflavin | 0.42 | MG |
| Vitamin B-12 | 3.19 | UG |
| Tryptophan | 0.317 | G |
| Threonine | 1.161 | G |
| Methionine | 0.696 | G |
| Phenylalanine | 1.104 | G |
| Tyrosine | 0.913 | G |
| Alanine | 1.635 | G |
| Glutamic acid | 3.944 | G |
| Glycine | 1.326 | G |
| Proline | 1.139 | G |
| Cholesterol | 83 | MG |
| Fatty acids, total saturated | 2.918 | G |
| SFA 12:0 | 0.013 | G |
| SFA 14:0 | 0.21 | G |
| MUFA 14:1 | 0.013 | G |
| MUFA 16:1 | 0.138 | G |
| SFA 17:0 | 0.091 | G |
Fuente
USDA FoodData Central — Foundation Foods / SR Legacy (CC0, public domain). Código de alimento 174405. Fuente original.
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