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Lamb, leg, with shank and sirloin, roasted

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 57 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 966 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 231 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 13.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 5.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.51 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 2.65 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 2.36 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids M g 10 Missing value, content not known.
Cis-mono unsaturated fatty acids 5.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.23 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 4.3 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.32 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.18 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0.04 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0.05 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.38 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 106 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 0 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 20 Estimated value.
Mono+Di saccharides 0 g 20 Estimated value.
Sugar, added 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 27.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.3 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 9 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 9 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D M µg 10 Missing value, content not known.
Vitamin E 0.8 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.19 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.29 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 8.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.26 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 2.6 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 10 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 2.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 111 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 506 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 36 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 4.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 6 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 271 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 4.5 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0150 Meat or meat product (from mammal) (US CFR)
A0794 Red meat (EUROFIR)
B1669 Lamb
C0269 Skeletal meat part, without bone and skin, with separable fat
E0151 Solid
F0014 Fully heat-treated
G0005 Baked or roasted
H0117 Flavoring or taste ingredient added
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0024 Round or leg (meat cut)
Z0027 Sirloin

Food Groups