Nutritional value and chemical composition .
The table shows the contents of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) in 100 grams of edible portion.
| Nutrient | The number | Norm** | % of normal in 100 g | % of normal 100 kcal | 100% of the norm |
| Calorie | 234 kcal | 1684 kcal | 13.9% | 5.9% | 720 g |
| Proteins | 25.34 g | 76 g | 33.3% | 14.2% | 300 g |
| Fats | 13.95 g | 56 g | 24.9% | 10.6% | 401 g |
| Water | 59.01 g | 2273 g | 2.6% | 1.1% | 3852 g |
| Ash | 1.41 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.12 mg | 1.5 mg | 8% | 3.4% | 1250 g |
| Vitamin B2, Riboflavin | 0.46 mg | 1.8 mg | 25.6% | 10.9% | 391 g |
| Vitamin B5, Pantothenic | 0.55 mg | 5 mg | 11% | 4.7% | 909 g |
| Vitamin B6, pyridoxine | 0.13 mg | 2 mg | 6.5% | 2.8% | 1538 g |
| Vitamin B9, folate | 1 µg | 400 mcg | 0.3% | 0.1% | 40000 g |
| Vitamin B12, cobalamin | 2.61 µg | 3 mg | 87% | 37.2% | 115 g |
| Vitamin RR, ne | 7.57 mg | 20 mg | 37.9% | 16.2% | 264 g |
| Macronutrients | |||||
| Potassium, K | 170 mg | 2500 mg | 6.8% | 2.9% | 1471 g |
| Calcium, Ca | 9 mg | 1000 mg | 0.9% | 0.4% | 11111 g |
| Magnesium, Mg | 20 mg | 400 mg | 5% | 2.1% | 2000 |
| Sodium, Na | 44 mg | 1300 mg | 3.4% | 1.5% | 2955 g |
| Sulfur, S | 253.4 mg | 1000 mg | 25.3% | 10.8% | 395 g |
| Phosphorus, P | 221 mg | 800 mg | 27.6% | 11.8% | 362 g |
| Trace elements | |||||
| Iron, Fe | 2.13 mg | 18 mg | 11.8% | 5% | 845 g |
| Manganese, Mn | 0.024 mg | 2 mg | 1.2% | 0.5% | 8333 g |
| Copper, Cu | 105 mcg | 1000 mcg | 10.5% | 4.5% | 952 g |
| Selenium, Se | 4.1 mcg | 55 mcg | 7.5% | 3.2% | 1341 g |
| Zinc, Zn | 3.67 mg | 12 mg | 30.6% | 13.1% | 327 g |
| Essential amino acids | |||||
| Arginine* | 1.506 g | ~ | |||
| Valine | 1.367 g | ~ | |||
| Histidine* | 0.803 g | ~ | |||
| Isoleucine | 1.223 g | ~ | |||
| Leucine | 1.971 g | ~ | |||
| Lysine | 2.238 g | ~ | |||
| Methionine | 0.65 g | ~ | |||
| Threonine | 1.085 g | ~ | |||
| Tryptophan | 0.296 g | ~ | |||
| Phenylalanine | 1.032 g | ~ | |||
| Amino acid | |||||
| Alanine | 1.524 g | ~ | |||
| Aspartic acid | 2.231 g | ~ | |||
| Glycine | 1.238 g | ~ | |||
| Glutamic acid | 3.678 g | ~ | |||
| Proline | 1.063 g | ~ | |||
| Serine | 0.942 g | ~ | |||
| Tyrosine | 0.852 g | ~ | |||
| Cysteine | 0.302 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 101 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 6.75 g | max 18.7 g | |||
| 10:0 Capric | 0.04 g | ~ | |||
| 12:0 Lauric | 0.05 g | ~ | |||
| 14:0 Myristic | 0.53 g | ~ | |||
| 16:0 Palmitic | 3.03 g | ~ | |||
| 18:0 Stearic | 2.59 g | ~ | |||
| Monounsaturated fatty acids | 5.4 g | min 16.8 g | 32.1% | 13.7% | |
| 16:1 Palmitoleic | 0.26 g | ~ | |||
| 18:1 Oleic (omega-9) | 5.04 g | ~ | |||
| 20:1 Gadolinia (omega-9) | 0.01 g | ~ | |||
| Polyunsaturated fatty acids | 0.68 g | from 11.2 to 20.6 g | 6.1% | 2.6% | |
| 18:2 Linoleic | 0.41 g | ~ | |||
| 18:3 Linolenic | 0.25 g | ~ | |||
| 20:4 Arachidonic | 0.02 g | ~ | |||
| Omega-3 fatty acids | 0.25 g | from 0.9 to 3.7 g | 27.8% | 11.9% | |
| Omega-6 fatty acids | 0.43 g | from 4.7 to 16.8 g | 9.1% | 3.9% |
The energy value is 234 calories.
- 3 oz = 85 g (198.9 kcal)
- piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) = 253g (592 calories)
Leg, whole lamb, New Zealand, frozen, separable lean and fat, trim to 1/8″ fat, roasted is rich in such vitamins and minerals as: vitamin B2 – 25,6 %, vitamin B5 – 11 %, vitamin B12 – 87 %, vitamin PP – 37,9 %, phosphorus – 27,6 %, iron and 11.8 %, zinc – 30,6 %
- Vitamin B2 participates in oxidation-reduction reactions, promotes the receptivity of the colors by the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by violation of the condition of the skin, mucous membranes, violation of light and twilight vision.
- Vitamin B5 is involved in protein, fat, carbohydrate metabolism, cholesterol metabolism, synthesis of some hormones, hemoglobin, promotes absorption of amino acids and sugars in the intestinal tract, supports the function of the adrenal cortex. Lack of Pantothenic acid can lead to skin lesions and mucous membranes.
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated in vitamins, involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency as well as anemia, leukopenia, thrombocytopenia.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient intake of vitamin is accompanied by disturbance of the normal condition of the skin, gastrointestinal tract and nervous system.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-alkaline balance, part of phospholipids, nucleotides and nucleic acids, necessary for mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Iron is included with different functions of proteins, including enzymes. Involved in the transport of electrons, oxygen, provides a course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobinuria atony of the skeletal muscles, fatigue, cardiomyopathy, atrophic gastritis.
- Zinc is part of over 300 enzymes involved in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in regulation of expression of several genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, presence of fetal malformations. Research in recent years revealed the ability of high doses of zinc can disrupt copper absorption and thus contribute to development of anemia.
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Label: the calories 234 kcal, chemical composition, nutritional value, vitamins, minerals than useful Leg, whole lamb, New Zealand, frozen, separable lean and fat, trim to 1/8″ fat, roasted, calories, nutrients, beneficial properties of the Leg, a, lamb, New Zealand, frozen, separable lean and fat, trim to 1/8″ fat, roasted