Estados Unidos — USDA FoodData Central
Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, raw
Composición nutricional por 100 g · Lamb, Veal, and Game Products.
Una referencia neutral de nutrientes — no es un consejo veterinario ni dietético.
Nutrientes (57)
| Nutriente | Valor | Unidad |
|---|---|---|
| Energy | 649 | kJ |
| Selenium, Se | 3.9 | UG |
| Carbohydrate, by difference | 0 | G |
| Energy | 155 | KCAL |
| Water | 72.39 | G |
| Calcium, Ca | 18 | MG |
| Potassium, K | 306 | MG |
| Zinc, Zn | 4.87 | MG |
| Valine | 1.044 | G |
| Arginine | 1.149 | G |
| Histidine | 0.613 | G |
| Aspartic acid | 1.704 | G |
| Serine | 0.719 | G |
| SFA 16:0 | 1.676 | G |
| SFA 18:0 | 1.281 | G |
| MUFA 18:1 | 2.985 | G |
| PUFA 18:2 | 0.198 | G |
| PUFA 18:3 | 0.094 | G |
| PUFA 20:4 | 0.031 | G |
| MUFA 20:1 | 0.034 | G |
| Fatty acids, total monounsaturated | 3.214 | G |
| Fatty acids, total polyunsaturated | 0.323 | G |
| SFA 15:0 | 0.038 | G |
| Niacin | 4.58 | MG |
| Pantothenic acid | 0.785 | MG |
| Vitamin B-6 | 0.299 | MG |
| Isoleucine | 0.935 | G |
| Leucine | 1.505 | G |
| Lysine | 1.71 | G |
| Cystine | 0.232 | G |
| Total lipid (fat) | 8.01 | G |
| Protein | 19.36 | G |
| Ash | 0.89 | G |
| Iron, Fe | 1.42 | MG |
| Magnesium, Mg | 21 | MG |
| Phosphorus, P | 178 | MG |
| Sodium, Na | 88 | MG |
| Copper, Cu | 0.13 | MG |
| Manganese, Mn | 0.013 | MG |
| Thiamin | 0.12 | MG |
| Riboflavin | 0.24 | MG |
| Vitamin B-12 | 3.01 | UG |
| Tryptophan | 0.226 | G |
| Threonine | 0.827 | G |
| Methionine | 0.496 | G |
| Phenylalanine | 0.787 | G |
| Tyrosine | 0.65 | G |
| Alanine | 1.165 | G |
| Glutamic acid | 2.809 | G |
| Glycine | 0.945 | G |
| Proline | 0.811 | G |
| Cholesterol | 64 | MG |
| Fatty acids, total saturated | 3.355 | G |
| SFA 12:0 | 0.018 | G |
| SFA 14:0 | 0.255 | G |
| MUFA 16:1 | 0.137 | G |
| SFA 17:0 | 0.087 | G |
Fuente
USDA FoodData Central — Foundation Foods / SR Legacy (CC0, public domain). Código de alimento 172592. Fuente original.
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