Estados Unidos — USDA FoodData Central
Lamb, Australian, imported, fresh, separable fat, cooked
Composición nutricional por 100 g · Lamb, Veal, and Game Products.
Una referencia neutral de nutrientes — no es un consejo veterinario ni dietético.
Nutrientes (60)
| Nutriente | Valor | Unidad |
|---|---|---|
| Energy | 2674 | kJ |
| Carbohydrate, by difference | 0 | G |
| Selenium, Se | 5.8 | UG |
| Total lipid (fat) | 66.4 | G |
| Energy | 639 | KCAL |
| Water | 24 | G |
| Calcium, Ca | 27 | MG |
| Potassium, K | 179 | MG |
| Zinc, Zn | 1.48 | MG |
| Niacin | 2.89 | MG |
| Pantothenic acid | 0.4 | MG |
| Vitamin B-6 | 0.171 | MG |
| Isoleucine | 0.455 | G |
| Leucine | 0.732 | G |
| Lysine | 0.832 | G |
| Cystine | 0.113 | G |
| Valine | 0.508 | G |
| Arginine | 0.559 | G |
| Histidine | 0.298 | G |
| Aspartic acid | 0.829 | G |
| Serine | 0.35 | G |
| SFA 10:0 | 0.148 | G |
| SFA 16:0 | 15.366 | G |
| SFA 18:0 | 14.343 | G |
| SFA 20:0 | 0.127 | G |
| MUFA 18:1 | 24.299 | G |
| PUFA 18:2 | 1.519 | G |
| PUFA 18:3 | 0.749 | G |
| PUFA 20:4 | 0.063 | G |
| MUFA 20:1 | 0.253 | G |
| Fatty acids, total monounsaturated | 26.377 | G |
| Fatty acids, total polyunsaturated | 2.331 | G |
| SFA 15:0 | 0.464 | G |
| Iron, Fe | 1.11 | MG |
| Magnesium, Mg | 12 | MG |
| Phosphorus, P | 114 | MG |
| Sodium, Na | 51 | MG |
| Copper, Cu | 0.065 | MG |
| Manganese, Mn | 0.01 | MG |
| Protein | 9.42 | G |
| Ash | 0.45 | G |
| Thiamin | 0.063 | MG |
| Riboflavin | 0.14 | MG |
| Vitamin B-12 | 1.84 | UG |
| Tryptophan | 0.11 | G |
| Threonine | 0.402 | G |
| Methionine | 0.241 | G |
| Phenylalanine | 0.383 | G |
| Tyrosine | 0.316 | G |
| Alanine | 0.567 | G |
| Glutamic acid | 1.367 | G |
| Glycine | 0.46 | G |
| Proline | 0.395 | G |
| Cholesterol | 83 | MG |
| Fatty acids, total saturated | 34.751 | G |
| SFA 12:0 | 0.232 | G |
| SFA 14:0 | 2.911 | G |
| MUFA 14:1 | 0.127 | G |
| MUFA 16:1 | 1.223 | G |
| SFA 17:0 | 1.16 | G |
Fuente
USDA FoodData Central — Foundation Foods / SR Legacy (CC0, public domain). Código de alimento 172573. Fuente original.
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