Meat
Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled
Calories and nutrition facts per 100 g.
292 kcal per 100 g
- Protein
- 21.7 g
- Carbohydrates
- 0 g
- Fat
- 22 g
Serving calculator
Nutrition
Macronutrients
| Nutrient | Amount per 100 g |
|---|---|
| Energy | 1220 kJ |
| Carbohydrate, by difference | 0 g |
| Protein | 21.7 g |
| Total lipid (fat) | 22 g |
| Energy | 291 kcal |
Vitamins
| Nutrient | Amount per 100 g |
|---|---|
| Vitamin B-12 | 3.3 µg |
| Vitamin B-6 | 0.2 mg |
Minerals
| Nutrient | Amount per 100 g |
|---|---|
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 20 mg |
| Phosphorus, P | 177 mg |
| Sodium, Na | 88 mg |
| Copper, Cu | 0.1 mg |
| Manganese, Mn | 0 mg |
| Calcium, Ca | 28 mg |
| Potassium, K | 295 mg |
| Zinc, Zn | 5.6 mg |
| Selenium, Se | 8.2 µg |
Other nutrients
| Nutrient | Amount per 100 g |
|---|---|
| MUFA 14:1 | 0 g |
| Ash | 1 g |
| MUFA 16:1 | 0.4 g |
| SFA 17:0 | 0.3 g |
| Thiamin | 0.1 mg |
| Riboflavin | 0.3 mg |
| Tryptophan | 0.3 g |
| Threonine | 0.9 g |
| Methionine | 0.6 g |
| Phenylalanine | 0.9 g |
| Tyrosine | 0.7 g |
| Alanine | 1.3 g |
| Glutamic acid | 3.1 g |
| Glycine | 1.1 g |
| Proline | 0.9 g |
| Cholesterol | 84 mg |
| Fatty acids, total saturated | 10.5 g |
| SFA 12:0 | 0.1 g |
| SFA 14:0 | 0.8 g |
| Water | 56.6 g |
| Niacin | 4.4 mg |
| Pantothenic acid | 0.7 mg |
| Isoleucine | 1.1 g |
| Leucine | 1.7 g |
| Lysine | 1.9 g |
| Cystine | 0.3 g |
| Valine | 1.2 g |
| Arginine | 1.3 g |
| Histidine | 0.7 g |
| Aspartic acid | 1.9 g |
| Serine | 0.8 g |
| SFA 10:0 | 0 g |
| SFA 16:0 | 4.9 g |
| SFA 18:0 | 4.1 g |
| SFA 20:0 | 0.1 g |
| MUFA 18:1 | 8 g |
| PUFA 18:2 | 0.5 g |
| PUFA 18:3 | 0.2 g |
| PUFA 20:4 | 0 g |
| MUFA 20:1 | 0.1 g |
| Fatty acids, total monounsaturated | 8.6 g |
| Fatty acids, total polyunsaturated | 0.8 g |
| SFA 15:0 | 0.1 g |
Common serving sizes
- 85 g (oz)
- 273 g (piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse))
Compare Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled
- Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled vs Pork, fresh, backribs, separable lean and fat, cooked, roasted
- Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled vs Beef, rib eye steak, boneless, lip-on, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled
- Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled vs Pork, fresh, shoulder, whole, separable lean and fat, cooked, roasted
Data source: USDA FoodData Central, SR Legacy (FDC ID 172595).