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 | 181 kcal | 1684 kcal | 10.7% | 5.9% | 930 g |
| Proteins | 27.68 g | 76 g | 36.4% | 20.1% | 275 g |
| Fats | 7.01 g | 56 g | 12.5% | 6.9% | 799 g |
| Water | 63.92 g | 2273 g | 2.8% | 1.5% | 3556 g |
| Ash | 1.52 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.12 mg | 1.5 mg | 8% | 4.4% | 1250 g |
| Vitamin B2, Riboflavin | 0.5 mg | 1.8 mg | 27.8% | 15.4% | 360 g |
| Vitamin B5, Pantothenic | 0.54 mg | 5 mg | 10.8% | 6% | 926 g |
| Vitamin B6, pyridoxine | 0.14 mg | 2 mg | 7% | 3.9% | 1429 g |
| Vitamin B12, cobalamin | 2.63 mcg | 3 mg | 87.7% | 48.5% | 114 g |
| Vitamin E, alpha tocopherol, TE | 0.18 mg | 15 mg | 1.2% | 0.7% | 8333 g |
| Vitamin RR, ne | 7.51 mg | 20 mg | 37.6% | 20.8% | 266 g |
| Macronutrients | |||||
| Potassium, K | 183 mg | 2500 mg | 7.3% | 4% | 1366 g |
| Calcium, Ca | 7 mg | 1000 mg | 0.7% | 0.4% | Was 14286 g |
| Magnesium, Mg | 21 mg | 400 mg | 5.3% | 2.9% | 1905 |
| Sodium, Na | 45 mg | 1300 mg | 3.5% | 1.9% | 2889 g |
| Sulfur, S | 276.8 mg | 1000 mg | 27.7% | 15.3% | 361 g |
| Phosphorus, P | 234 mg | 800 mg | 29.3% | 16.2% | 342 g |
| Trace elements | |||||
| Iron, Fe | 2.24 mg | 18 mg | 12.4% | 6.9% | 804 g |
| Manganese, Mn | 0.027 mg | 2 mg | 1.4% | 0.8% | 7407 g |
| Copper, Cu | 111 µg | 1000 mcg | 11.1% | 6.1% | 901 g |
| Selenium, Se | 4.2 mcg | 55 mcg | 7.6% | 4.2% | 1310 g |
| Zinc, Zn | 4.04 mg | 12 mg | 33.7% | 18.6% | 297 g |
| Essential amino acids | |||||
| Arginine* | 1.644 g | ~ | |||
| Valine | 1.494 g | ~ | |||
| Histidine* | 0.877 g | ~ | |||
| Isoleucine | 1.335 g | ~ | |||
| Leucine | 2.153 g | ~ | |||
| Lysine | 2.444 g | ~ | |||
| Methionine | 0.71 g | ~ | |||
| Threonine | 1.185 g | ~ | |||
| Tryptophan | 0.323 g | ~ | |||
| Phenylalanine | 1.127 g | ~ | |||
| Amino acid | |||||
| Alanine | 1.665 g | ~ | |||
| Aspartic acid | 2.436 g | ~ | |||
| Glycine | 1.352 g | ~ | |||
| Glutamic acid | 4.017 g | ~ | |||
| Proline | 1.161 g | ~ | |||
| Serine | 1.029 g | ~ | |||
| Tyrosine | 0.93 g | ~ | |||
| Cysteine | 0.33 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 100 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 3.05 g | max 18.7 g | |||
| 10:0 Capric | 0.02 g | ~ | |||
| 12:0 Lauric | 0.02 g | ~ | |||
| 14:0 Myristic | 0.19 g | ~ | |||
| 16:0 Palmitic | 1.47 g | ~ | |||
| 18:0 Stearic | 1.11 g | ~ | |||
| Monounsaturated fatty acids | 2.75 g | min 16.8 g | 16.4% | 9.1% | |
| 16:1 Palmitoleic | 0.15 g | ~ | |||
| 18:1 Oleic (omega-9) | 2.56 g | ~ | |||
| Polyunsaturated fatty acids | 0.41 g | from 11.2 to 20.6 g | 3.7% | 2% | |
| 18:2 Linoleic | 0.26 g | ~ | |||
| 18:3 Linolenic | 0.12 g | ~ | |||
| 20:4 Arachidonic | 0.03 g | ~ | |||
| Omega-3 fatty acids | 0.12 g | from 0.9 to 3.7 g | 13.3% | 7.3% | |
| Omega-6 fatty acids | 0.29 g | from 4.7 to 16.8 g | 6.2% | 3.4% |
The energy value is 181 calories.
- 3 oz = 85 g (153.9 kcal)
- piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) = 218 g (394.6 kcal)
Leg, whole lamb, New Zealand, frozen, separable lean only, roasted is rich in such vitamins and minerals as: vitamin B2 – 27,8 %, vitamin B12 – 87,7 %, vitamin PP to 37.6 %, phosphorus – by 29.3 %, iron – by 12.4 %, copper – 11,1 %, zinc – 33,7 %
- 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 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.
- Copper is part of enzymes with redox activity involved in iron metabolism and stimulates the absorption of proteins and carbohydrates. The processes involved in providing tissues with oxygen. Deficiency is manifested by malformations of the cardiovascular system and skeleton, development of connective tissue dysplasia.
- 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 181 kcal, chemical composition, nutritional value, vitamins, minerals than useful Leg, whole lamb, New Zealand, frozen, separable lean only, roasted, calories, nutrients, beneficial properties of the Leg, a, lamb, New Zealand, frozen, separable lean only, roasted