Meat

Nutrition Facts Lamb

Lamb is a meat food whose cut, visible fat, and raw or cooked state strongly affect its composition. It provides protein, monounsaturated fat, potassium, and iron. Choose intact cold packaging and refrigerate promptly. Use raw poultry or ground meat within one to two days and larger fresh meat cuts within three to five days, or freeze for longer storage.

Calories237
Protein17.5g
Carbs-0.3g
Fat18.6g
Protein Carbs Fat

Nutrition for 100 g

Calories 237 kcal
Protein 17.46 g
Total Fat 18.64 g
Carbohydrates -0.25 g
Fiber 0 g
Total Sugars 0 g
Sodium 53 mg

Nutrients

Full nutrient profile

Proximates
Water 63.29 g
Energy (Atwater General Factors) 236.61 kcal
Energy (Atwater Specific Factors) 241.73 kcal
Nitrogen 2.79 g
Protein 17.46 g
Total lipid (fat) 18.64 g
Ash 0.86 g
Energy 282 kcal
Energy 1180 kj
Carbohydrates
Carbohydrate, by difference -0.25 g
Sugars, Total 0 g
Fiber, total dietary 0 g
Lipids
Cholesterol 75.02 mg
PUFA 22:6 n-3 (DHA) 0 g
SFA 8:0 0 g
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:5 n-3 (DPA) 0 g
PUFA 18:4 0 g
MUFA 20:1 0 g
MUFA 22:1 0 g
SFA 4:0 0 g
SFA 6:0 0 g
Fatty acids, total monounsaturated 9.6 g
Fatty acids, total polyunsaturated 1.85 g
SFA 10:0 0.06 g
SFA 16:0 5.13 g
SFA 18:0 3.22 g
MUFA 18:1 8.62 g
PUFA 18:2 1.36 g
PUFA 18:3 0.42 g
PUFA 20:4 0.08 g
MUFA 16:1 0.68 g
SFA 12:0 0.1 g
SFA 14:0 0.93 g
Fatty acids, total saturated 10.19 g
Amino acids
Isoleucine 0.8 g
Leucine 1.29 g
Lysine 1.46 g
Cystine 0.2 g
Valine 0.89 g
Arginine 0.98 g
Histidine 0.52 g
Aspartic acid 1.46 g
Serine 0.62 g
Tryptophan 0.19 g
Threonine 0.71 g
Methionine 0.43 g
Phenylalanine 0.67 g
Tyrosine 0.56 g
Alanine 1 g
Glutamic acid 2.4 g
Glycine 0.81 g
Proline 0.69 g
Minerals
Calcium, Ca 6.58 mg
Iron, Fe 1.64 mg
Magnesium, Mg 17.48 mg
Phosphorus, P 155.8 mg
Potassium, K 272.1 mg
Sodium, Na 53.45 mg
Zinc, Zn 3.13 mg
Copper, Cu 0.08 mg
Manganese, Mn 0.004283 mg
Selenium, Se 18.8 ug
Vitamins and other components
Folic acid 0 ug
Lutein + zeaxanthin 0 ug
Retinol 0 ug
Carotene, beta 0 ug
Carotene, alpha 0 ug
Cryptoxanthin, beta 0 ug
Lycopene 0 ug
Vitamin K (Dihydrophylloquinone) 0 ug
Vitamin K (phylloquinone) 3.6 ug
Folate, DFE 18 ug
Vitamin D (D2 + D3), International Units 2 iu
Vitamin D3 (cholecalciferol) 0.1 ug
Vitamin D (D2 + D3) 0.1 ug
Vitamin E (alpha-tocopherol) 0.2 mg
Niacin 5.96 mg
Pantothenic acid 0.65 mg
Vitamin B-6 0.13 mg
Vitamin A, IU 0 iu
Thiamin 0.11 mg
Riboflavin 0.21 mg
Folate, total 18 ug
Vitamin B-12 2.31 ug
Vitamin C, total ascorbic acid 0 mg
Vitamin E, added 0 mg
Vitamin B-12, added 0 ug
Choline, total 69.3 mg
Betaine 10.2 mg
Folate, food 18 ug
Vitamin A, RAE 0 ug
Other nutrients
Caffeine 0 mg
Theobromine 0 mg
Alcohol, ethyl 0 g

Interesting fact

Color alone cannot confirm that meat is safe

Pigments, oxygen exposure, packaging, and cooking can all change meat color. A food thermometer is the reliable endpoint: poultry requires 165°F/74°C, ground meats 160°F/71°C, and whole beef, pork, veal, and lamb cuts 145°F/63°C followed by a three-minute rest.

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Recipes with this food

Use lamb in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.