Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 66.86 G
Energy: 208 KCAL
Energy: 870 kJ
Protein: 18.33 G
Total lipid (fat): 14.38 G
Ash: 0.86 G
Calcium, Ca: 11 MG
Iron, Fe: 1.75 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 192 MG
Potassium, K: 308 MG
Sodium, Na: 59 MG
Zinc, Zn: 3.21 MG
Copper, Cu: 0.139 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 7.1 UG
Thiamin: 0.14 MG
Riboflavin: 0.288 MG
Niacin: 4.996 MG
Pantothenic acid: 0.49 MG
Vitamin B-6: 0.362 MG
Vitamin B-12: 2.72 UG
Fatty acids, total saturated: 6.898 G
SFA 10:0: 0.026 G
SFA 12:0: 0.045 G
SFA 14:0: 0.561 G
SFA 15:0: 0.085 G
SFA 16:0: 3.273 G
SFA 17:0: 0.213 G
SFA 18:0: 2.669 G
SFA 20:0: 0.025 G
Fatty acids, total monounsaturated: 5.878 G
MUFA 14:1: 0.025 G
MUFA 16:1: 0.279 G
MUFA 18:1: 5.417 G
MUFA 20:1: 0.051 G
Fatty acids, total polyunsaturated: 0.649 G
PUFA 18:2: 0.377 G
PUFA 18:3: 0.179 G
PUFA 20:4: 0.066 G
Cholesterol: 66 MG
Tryptophan: 0.214 G
Threonine: 0.783 G
Isoleucine: 0.886 G
Leucine: 1.425 G
Lysine: 1.619 G
Methionine: 0.469 G
Cystine: 0.22 G
Phenylalanine: 0.745 G
Tyrosine: 0.616 G
Valine: 0.988 G
Arginine: 1.088 G
Histidine: 0.581 G
Alanine: 1.103 G
Aspartic acid: 1.613 G
Glutamic acid: 2.66 G
Glycine: 0.894 G
Proline: 0.768 G
Serine: 0.68 G
Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean only, trimmed to 1/8 fat, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 64.08 G
Energy: 188 KCAL
Energy: 787 kJ
Protein: 27.63 G
Total lipid (fat): 7.8 G
Ash: 1.05 G
Calcium, Ca: 13 MG
Iron, Fe: 2.48 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 237 MG
Potassium, K: 354 MG
Sodium, Na: 66 MG
Zinc, Zn: 5.21 MG
Copper, Cu: 0.173 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 10.8 UG
Thiamin: 0.135 MG
Riboflavin: 0.42 MG
Niacin: 5.725 MG
Pantothenic acid: 0.99 MG
Vitamin B-6: 0.46 MG
Vitamin B-12: 3.19 UG
Fatty acids, total saturated: 3.159 G
SFA 10:0: 0.007 G
SFA 12:0: 0.022 G
SFA 14:0: 0.248 G
SFA 15:0: 0.036 G
SFA 16:0: 1.626 G
SFA 17:0: 0.089 G
SFA 18:0: 1.123 G
SFA 20:0: 0.007 G
Fatty acids, total monounsaturated: 3.177 G
MUFA 14:1: 0.007 G
MUFA 16:1: 0.152 G
MUFA 18:1: 2.933 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.396 G
PUFA 18:2: 0.234 G
PUFA 18:3: 0.11 G
PUFA 20:4: 0.043 G
Cholesterol: 85 MG
Tryptophan: 0.323 G
Threonine: 1.18 G
Isoleucine: 1.335 G
Leucine: 2.148 G
Lysine: 2.44 G
Methionine: 0.707 G
Cystine: 0.332 G
Phenylalanine: 1.123 G
Tyrosine: 0.928 G
Valine: 1.49 G
Arginine: 1.64 G
Histidine: 0.875 G
Alanine: 1.662 G
Aspartic acid: 2.431 G
Glutamic acid: 4.009 G
Glycine: 1.348 G
Proline: 1.158 G
Serine: 1.025 G
Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean only, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 74.13 G
Energy: 132 KCAL
Energy: 552 kJ
Protein: 20.43 G
Total lipid (fat): 4.91 G
Ash: 0.95 G
Calcium, Ca: 9 MG
Iron, Fe: 1.94 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 214 MG
Potassium, K: 342 MG
Sodium, Na: 64 MG
Zinc, Zn: 3.58 MG
Copper, Cu: 0.156 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 8 UG
Thiamin: 0.155 MG
Riboflavin: 0.32 MG
Niacin: 5.56 MG
Pantothenic acid: 0.53 MG
Vitamin B-6: 0.406 MG
Vitamin B-12: 3.01 UG
Fatty acids, total saturated: 1.948 G
SFA 10:0: 0.006 G
SFA 12:0: 0.011 G
SFA 14:0: 0.146 G
SFA 15:0: 0.018 G
SFA 16:0: 1.025 G
SFA 17:0: 0.052 G
SFA 18:0: 0.683 G
SFA 20:0: 0.006 G
Fatty acids, total monounsaturated: 2.034 G
MUFA 14:1: 0.008 G
MUFA 16:1: 0.096 G
MUFA 18:1: 1.877 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 0.267 G
PUFA 18:2: 0.155 G
PUFA 18:3: 0.072 G
PUFA 20:4: 0.032 G
Cholesterol: 64 MG
Tryptophan: 0.239 G
Threonine: 0.873 G
Isoleucine: 0.987 G
Leucine: 1.588 G
Lysine: 1.804 G
Methionine: 0.523 G
Cystine: 0.245 G
Phenylalanine: 0.83 G
Tyrosine: 0.686 G
Valine: 1.101 G
Arginine: 1.212 G
Histidine: 0.647 G
Alanine: 1.229 G
Aspartic acid: 1.797 G
Glutamic acid: 2.964 G
Glycine: 0.997 G
Proline: 0.856 G
Serine: 0.758 G
Lamb, Australian, imported, fresh, leg, sirloin half, boneless, separable lean and fat, trimmed to 1/8 fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.2 G
Energy: 281 KCAL
Energy: 1176 kJ
Protein: 24.88 G
Total lipid (fat): 19.38 G
Ash: 0.96 G
Calcium, Ca: 15 MG
Iron, Fe: 2.06 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 199 MG
Potassium, K: 297 MG
Sodium, Na: 78 MG
Zinc, Zn: 4.24 MG
Copper, Cu: 0.173 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 11.7 UG
Thiamin: 0.124 MG
Riboflavin: 0.376 MG
Niacin: 5.281 MG
Pantothenic acid: 0.898 MG
Vitamin B-6: 0.415 MG
Vitamin B-12: 2.98 UG
Fatty acids, total saturated: 9.245 G
SFA 10:0: 0.035 G
SFA 12:0: 0.056 G
SFA 14:0: 0.742 G
SFA 15:0: 0.111 G
SFA 16:0: 4.279 G
SFA 17:0: 0.298 G
SFA 18:0: 3.689 G
SFA 20:0: 0.035 G
Fatty acids, total monounsaturated: 7.658 G
MUFA 14:1: 0.031 G
MUFA 16:1: 0.35 G
MUFA 18:1: 7.066 G
MUFA 20:1: 0.071 G
Fatty acids, total polyunsaturated: 0.771 G
PUFA 18:2: 0.482 G
PUFA 18:3: 0.229 G
PUFA 20:4: 0.045 G
Cholesterol: 102 MG
Tryptophan: 0.291 G
Threonine: 1.063 G
Isoleucine: 1.202 G
Leucine: 1.935 G
Lysine: 2.197 G
Methionine: 0.637 G
Cystine: 0.299 G
Phenylalanine: 1.011 G
Tyrosine: 0.836 G
Valine: 1.341 G
Arginine: 1.477 G
Histidine: 0.788 G
Alanine: 1.497 G
Aspartic acid: 2.189 G
Glutamic acid: 3.61 G
Glycine: 1.214 G
Proline: 1.043 G
Serine: 0.923 G
Lamb, Australian, imported, fresh, leg, sirloin half, boneless, separable lean and fat, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.63 G
Energy: 254 KCAL
Energy: 1063 kJ
Protein: 17.25 G
Total lipid (fat): 20 G
Ash: 0.87 G
Calcium, Ca: 12 MG
Iron, Fe: 1.5 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 167 MG
Potassium, K: 279 MG
Sodium, Na: 70 MG
Zinc, Zn: 2.95 MG
Copper, Cu: 0.148 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 8 UG
Thiamin: 0.133 MG
Riboflavin: 0.272 MG
Niacin: 4.695 MG
Pantothenic acid: 0.469 MG
Vitamin B-6: 0.339 MG
Vitamin B-12: 2.57 UG
Fatty acids, total saturated: 9.754 G
SFA 12:0: 0.062 G
SFA 14:0: 0.794 G
SFA 15:0: 0.126 G
SFA 16:0: 4.596 G
SFA 17:0: 0.311 G
SFA 18:0: 3.865 G
Fatty acids, total monounsaturated: 8.101 G
MUFA 16:1: 0.389 G
MUFA 18:1: 7.489 G
MUFA 20:1: 0.075 G
Fatty acids, total polyunsaturated: 0.823 G
PUFA 18:2: 0.501 G
PUFA 18:3: 0.24 G
PUFA 20:4: 0.082 G
Cholesterol: 66 MG
Tryptophan: 0.201 G
Threonine: 0.737 G
Isoleucine: 0.833 G
Leucine: 1.341 G
Lysine: 1.523 G
Methionine: 0.442 G
Cystine: 0.207 G
Phenylalanine: 0.701 G
Tyrosine: 0.579 G
Valine: 0.93 G
Arginine: 1.024 G
Histidine: 0.546 G
Alanine: 1.038 G
Aspartic acid: 1.518 G
Glutamic acid: 2.503 G
Glycine: 0.842 G
Proline: 0.723 G
Serine: 0.64 G
Lamb, Australian, imported, fresh, leg, sirloin half, boneless, separable lean only, trimmed to 1/8 fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.18 G
Energy: 215 KCAL
Energy: 900 kJ
Protein: 27.75 G
Total lipid (fat): 10.65 G
Ash: 1.05 G
Calcium, Ca: 13 MG
Iron, Fe: 2.24 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 214 MG
Potassium, K: 318 MG
Sodium, Na: 83 MG
Zinc, Zn: 4.76 MG
Copper, Cu: 0.194 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 13 UG
Thiamin: 0.135 MG
Riboflavin: 0.42 MG
Niacin: 5.725 MG
Pantothenic acid: 0.99 MG
Vitamin B-6: 0.46 MG
Vitamin B-12: 3.19 UG
Fatty acids, total saturated: 4.508 G
SFA 10:0: 0.014 G
SFA 12:0: 0.023 G
SFA 14:0: 0.339 G
SFA 15:0: 0.046 G
SFA 16:0: 2.22 G
SFA 17:0: 0.138 G
SFA 18:0: 1.711 G
SFA 20:0: 0.018 G
Fatty acids, total monounsaturated: 4.182 G
MUFA 14:1: 0.014 G
MUFA 16:1: 0.188 G
MUFA 18:1: 3.866 G
MUFA 20:1: 0.037 G
Fatty acids, total polyunsaturated: 0.482 G
PUFA 18:2: 0.289 G
PUFA 18:3: 0.133 G
PUFA 20:4: 0.041 G
Cholesterol: 105 MG
Tryptophan: 0.324 G
Threonine: 1.185 G
Isoleucine: 1.341 G
Leucine: 2.158 G
Lysine: 2.451 G
Methionine: 0.71 G
Cystine: 0.333 G
Phenylalanine: 1.128 G
Tyrosine: 0.932 G
Valine: 1.496 G
Arginine: 1.647 G
Histidine: 0.879 G
Alanine: 1.669 G
Aspartic acid: 2.442 G
Glutamic acid: 4.027 G
Glycine: 1.354 G
Proline: 1.163 G
Serine: 1.03 G
Lamb, Australian, imported, fresh, leg, sirloin half, boneless, separable lean only, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 73.68 G
Energy: 138 KCAL
Energy: 577 kJ
Protein: 20.48 G
Total lipid (fat): 5.64 G
Ash: 1.03 G
Calcium, Ca: 10 MG
Iron, Fe: 1.75 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 195 MG
Potassium, K: 328 MG
Sodium, Na: 80 MG
Zinc, Zn: 3.5 MG
Copper, Cu: 0.179 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 9.8 UG
Thiamin: 0.155 MG
Riboflavin: 0.32 MG
Niacin: 5.56 MG
Pantothenic acid: 0.53 MG
Vitamin B-6: 0.406 MG
Vitamin B-12: 3.01 UG
Fatty acids, total saturated: 2.308 G
SFA 12:0: 0.01 G
SFA 14:0: 0.163 G
SFA 15:0: 0.024 G
SFA 16:0: 1.184 G
SFA 17:0: 0.068 G
SFA 18:0: 0.859 G
Fatty acids, total monounsaturated: 2.293 G
MUFA 16:1: 0.112 G
MUFA 18:1: 2.114 G
MUFA 20:1: 0.024 G
Fatty acids, total polyunsaturated: 0.267 G
PUFA 18:2: 0.163 G
PUFA 18:3: 0.075 G
PUFA 20:4: 0.029 G
Cholesterol: 63 MG
Tryptophan: 0.239 G
Threonine: 0.875 G
Isoleucine: 0.989 G
Leucine: 1.592 G
Lysine: 1.808 G
Methionine: 0.524 G
Cystine: 0.246 G
Phenylalanine: 0.832 G
Tyrosine: 0.688 G
Valine: 1.104 G
Arginine: 1.215 G
Histidine: 0.649 G
Alanine: 1.232 G
Aspartic acid: 1.802 G
Glutamic acid: 2.971 G
Glycine: 0.999 G
Proline: 0.858 G
Serine: 0.76 G
Lamb, Australian, imported, fresh, leg, trotter off, bone-in, separable lean and fat, trimmed to 1/8 fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
FOOT (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 54.95 G
Energy: 226 KCAL
Energy: 944 kJ
Protein: 30.15 G
Total lipid (fat): 11.64 G
Ash: 1.14 G
Carbohydrate, by difference: 0.08 G
Calcium, Ca: 4 MG
Iron, Fe: 2.41 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 203 MG
Potassium, K: 291 MG
Sodium, Na: 77 MG
Zinc, Zn: 3.9 MG
Copper, Cu: 0.136 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 8.4 UG
Thiamin: 0.14 MG
Riboflavin: 0.524 MG
Niacin: 6.783 MG
Pantothenic acid: 0.749 MG
Vitamin B-6: 0.391 MG
Vitamin B-12: 2.52 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.28 MG
Fatty acids, total saturated: 5.483 G
SFA 10:0: 0.004 G
SFA 12:0: 0.022 G
SFA 14:0: 0.341 G
SFA 15:0: 0.067 G
SFA 16:0: 2.555 G
SFA 17:0: 0.165 G
SFA 18:0: 2.31 G
SFA 20:0: 0.017 G
SFA 22:0: 0.002 G
Fatty acids, total monounsaturated: 4.926 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.141 G
MUFA 18:1: 4.781 G
MUFA 18:1 c: 4.147 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.878 G
PUFA 18:2: 0.595 G
PUFA 18:2 n-6 c,c: 0.365 G
PUFA 18:2 CLAs: 0.051 G
PUFA 18:3: 0.135 G
PUFA 18:3 n-3 c,c,c (ALA): 0.135 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.068 G
PUFA 20:5 n-3 (EPA): 0.026 G
PUFA 22:5 n-3 (DPA): 0.042 G
PUFA 22:6 n-3 (DHA): 0.011 G
Fatty acids, total trans: 0.813 G
Fatty acids, total trans-monoenoic: 0.634 G
TFA 18:1 t: 0.634 G
TFA 18:2 t not further defined: 0.18 G
Fatty acids, total trans-polyenoic: 0.18 G
Cholesterol: 113 MG
Tryptophan: 0.313 G
Threonine: 1.232 G
Isoleucine: 1.255 G
Leucine: 2.152 G
Lysine: 2.299 G
Methionine: 0.728 G
Cystine: 0.308 G
Phenylalanine: 1.121 G
Tyrosine: 0.942 G
Valine: 1.35 G
Arginine: 1.798 G
Histidine: 0.788 G
Alanine: 1.715 G
Aspartic acid: 2.474 G
Glutamic acid: 4.025 G
Glycine: 1.591 G
Proline: 1.277 G
Serine: 1.071 G
Lamb, Australian, imported, fresh, leg, trotter off, bone-in, separable lean and fat, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
FOOT (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 68.68 G
Energy: 175 KCAL
Energy: 734 kJ
Protein: 21.95 G
Total lipid (fat): 9.73 G
Ash: 0.96 G
Calcium, Ca: 3 MG
Iron, Fe: 2.09 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 156 MG
Potassium, K: 225 MG
Sodium, Na: 75 MG
Zinc, Zn: 2.72 MG
Copper, Cu: 0.118 MG
Manganese, Mn: 0.005 MG
Selenium, Se: 6.9 UG
Thiamin: 0.132 MG
Riboflavin: 0.37 MG
Niacin: 6.251 MG
Pantothenic acid: 0.704 MG
Vitamin B-6: 0.426 MG
Vitamin B-12: 1.56 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.11 MG
Fatty acids, total saturated: 4.464 G
SFA 10:0: 0.011 G
SFA 12:0: 0.024 G
SFA 14:0: 0.298 G
SFA 15:0: 0.058 G
SFA 16:0: 2.097 G
SFA 17:0: 0.141 G
SFA 18:0: 1.812 G
SFA 20:0: 0.016 G
SFA 22:0: 0.007 G
Fatty acids, total monounsaturated: 3.934 G
MUFA 14:1: 0.007 G
MUFA 16:1: 0.123 G
MUFA 18:1: 3.8 G
MUFA 18:1 c: 3.323 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.692 G
PUFA 18:2: 0.468 G
PUFA 18:2 n-6 c,c: 0.244 G
PUFA 18:2 CLAs: 0.088 G
PUFA 18:3: 0.108 G
PUFA 18:3 n-3 c,c,c (ALA): 0.107 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.053 G
PUFA 20:5 n-3 (EPA): 0.02 G
PUFA 22:5 n-3 (DPA): 0.033 G
PUFA 22:6 n-3 (DHA): 0.009 G
Fatty acids, total trans: 0.612 G
Fatty acids, total trans-monoenoic: 0.477 G
TFA 18:1 t: 0.477 G
TFA 18:2 t not further defined: 0.136 G
Fatty acids, total trans-polyenoic: 0.136 G
Cholesterol: 76 MG
Tryptophan: 0.228 G
Threonine: 0.897 G
Isoleucine: 0.914 G
Leucine: 1.567 G
Lysine: 1.674 G
Methionine: 0.53 G
Cystine: 0.224 G
Phenylalanine: 0.816 G
Tyrosine: 0.686 G
Valine: 0.983 G
Arginine: 1.309 G
Histidine: 0.574 G
Alanine: 1.249 G
Aspartic acid: 1.802 G
Glutamic acid: 2.93 G
Glycine: 1.159 G
Proline: 0.93 G
Serine: 0.78 G
Lamb, Australian, imported, fresh, leg, trotter off, bone-in, separable lean only, trimmed to 1/8 fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
FOOT (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 58.24 G
Energy: 215 KCAL
Energy: 898 kJ
Protein: 32.08 G
Total lipid (fat): 9.59 G
Ash: 1.2 G
Calcium, Ca: 4 MG
Iron, Fe: 2.55 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 215 MG
Potassium, K: 308 MG
Sodium, Na: 80 MG
Zinc, Zn: 4.15 MG
Copper, Cu: 0.146 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 8.8 UG
Thiamin: 0.149 MG
Riboflavin: 0.56 MG
Niacin: 7.19 MG
Pantothenic acid: 0.79 MG
Vitamin B-6: 0.413 MG
Vitamin B-12: 2.75 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.31 MG
Fatty acids, total saturated: 4.359 G
SFA 12:0: 0.017 G
SFA 14:0: 0.263 G
SFA 15:0: 0.05 G
SFA 16:0: 2.09 G
SFA 17:0: 0.127 G
SFA 18:0: 1.8 G
SFA 20:0: 0.012 G
Fatty acids, total monounsaturated: 4.17 G
MUFA 16:1: 0.119 G
MUFA 18:1: 4.051 G
MUFA 18:1 c: 3.56 G
Fatty acids, total polyunsaturated: 0.77 G
PUFA 18:2: 0.504 G
PUFA 18:2 n-6 c,c: 0.345 G
PUFA 18:2 CLAs: 0.014 G
PUFA 18:3: 0.114 G
PUFA 18:3 n-3 c,c,c (ALA): 0.114 G
PUFA 20:4: 0.072 G
PUFA 20:5 n-3 (EPA): 0.027 G
PUFA 22:5 n-3 (DPA): 0.042 G
PUFA 22:6 n-3 (DHA): 0.011 G
Fatty acids, total trans: 0.636 G
Fatty acids, total trans-monoenoic: 0.491 G
TFA 18:1 t: 0.491 G
TFA 18:2 t not further defined: 0.145 G
Fatty acids, total trans-polyenoic: 0.145 G
Cholesterol: 117 MG
Tryptophan: 0.333 G
Threonine: 1.311 G
Isoleucine: 1.336 G
Leucine: 2.29 G
Lysine: 2.447 G
Methionine: 0.775 G
Cystine: 0.328 G
Phenylalanine: 1.193 G
Tyrosine: 1.002 G
Valine: 1.437 G
Arginine: 1.913 G
Histidine: 0.839 G
Alanine: 1.826 G
Aspartic acid: 2.633 G
Glutamic acid: 4.283 G
Glycine: 1.694 G
Proline: 1.359 G
Serine: 1.14 G
Lamb, Australian, imported, fresh, leg, trotter off, bone-in, separable lean only, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 73.02 G
Energy: 131 KCAL
Energy: 550 kJ
Protein: 23.11 G
Total lipid (fat): 4.33 G
Ash: 1.01 G
Calcium, Ca: 3 MG
Iron, Fe: 2.25 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 167 MG
Potassium, K: 238 MG
Sodium, Na: 77 MG
Zinc, Zn: 2.94 MG
Copper, Cu: 0.129 MG
Manganese, Mn: 0.005 MG
Selenium, Se: 7.1 UG
Thiamin: 0.142 MG
Riboflavin: 0.4 MG
Niacin: 6.65 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.452 MG
Vitamin B-12: 1.8 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.13 MG
Fatty acids, total saturated: 1.774 G
SFA 12:0: 0.007 G
SFA 14:0: 0.08 G
SFA 15:0: 0.019 G
SFA 16:0: 0.899 G
SFA 17:0: 0.055 G
SFA 18:0: 0.707 G
SFA 20:0: 0.007 G
Fatty acids, total monounsaturated: 1.815 G
MUFA 16:1: 0.056 G
MUFA 18:1: 1.759 G
MUFA 18:1 c: 1.6 G
Fatty acids, total polyunsaturated: 0.394 G
PUFA 18:2: 0.227 G
PUFA 18:2 n-6 c,c: 0.179 G
PUFA 18:2 CLAs: 0.007 G
PUFA 18:3: 0.056 G
PUFA 18:3 n-3 c,c,c (ALA): 0.056 G
PUFA 20:4: 0.056 G
PUFA 20:5 n-3 (EPA): 0.02 G
PUFA 22:5 n-3 (DPA): 0.027 G
PUFA 22:6 n-3 (DHA): 0.007 G
Fatty acids, total trans: 0.2 G
Fatty acids, total trans-monoenoic: 0.159 G
TFA 18:1 t: 0.159 G
TFA 18:2 t not further defined: 0.041 G
Fatty acids, total trans-polyenoic: 0.041 G
Cholesterol: 76 MG
Tryptophan: 0.24 G
Threonine: 0.944 G
Isoleucine: 0.962 G
Leucine: 1.649 G
Lysine: 1.762 G
Methionine: 0.558 G
Cystine: 0.236 G
Phenylalanine: 0.859 G
Tyrosine: 0.722 G
Valine: 1.035 G
Arginine: 1.378 G
Histidine: 0.604 G
Alanine: 1.315 G
Aspartic acid: 1.896 G
Glutamic acid: 3.084 G
Glycine: 1.22 G
Proline: 0.979 G
Serine: 0.821 G
Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8 fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 59.65 G
Energy: 244 KCAL
Energy: 1021 kJ
Protein: 25.16 G
Total lipid (fat): 15.13 G
Ash: 1.01 G
Calcium, Ca: 11 MG
Iron, Fe: 2.03 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 202 MG
Potassium, K: 309 MG
Sodium, Na: 70 MG
Zinc, Zn: 4.43 MG
Copper, Cu: 0.147 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 5.7 UG
Thiamin: 0.126 MG
Riboflavin: 0.386 MG
Niacin: 5.383 MG
Pantothenic acid: 0.919 MG
Vitamin B-6: 0.425 MG
Vitamin B-12: 3.03 UG
Fatty acids, total saturated: 7.091 G
SFA 10:0: 0.018 G
SFA 12:0: 0.041 G
SFA 14:0: 0.563 G
SFA 15:0: 0.087 G
SFA 16:0: 3.341 G
SFA 17:0: 0.23 G
SFA 18:0: 2.796 G
SFA 20:0: 0.015 G
Fatty acids, total monounsaturated: 6.087 G
MUFA 14:1: 0.027 G
MUFA 16:1: 0.279 G
MUFA 18:1: 5.61 G
MUFA 20:1: 0.055 G
Fatty acids, total polyunsaturated: 0.615 G
PUFA 18:2: 0.382 G
PUFA 18:3: 0.181 G
PUFA 20:4: 0.039 G
Cholesterol: 88 MG
Tryptophan: 0.294 G
Threonine: 1.075 G
Isoleucine: 1.216 G
Leucine: 1.956 G
Lysine: 2.222 G
Methionine: 0.644 G
Cystine: 0.302 G
Phenylalanine: 1.022 G
Tyrosine: 0.845 G
Valine: 1.356 G
Arginine: 1.493 G
Histidine: 0.797 G
Alanine: 1.513 G
Aspartic acid: 2.214 G
Glutamic acid: 3.651 G
Glycine: 1.228 G
Proline: 1.055 G
Serine: 0.934 G
Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 66.33 G
Energy: 215 KCAL
Energy: 900 kJ
Protein: 18.24 G
Total lipid (fat): 15.19 G
Ash: 0.95 G
Calcium, Ca: 10 MG
Iron, Fe: 1.48 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 173 MG
Potassium, K: 295 MG
Sodium, Na: 73 MG
Zinc, Zn: 3.75 MG
Copper, Cu: 0.173 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 4.2 UG
Thiamin: 0.14 MG
Riboflavin: 0.287 MG
Niacin: 4.964 MG
Pantothenic acid: 0.488 MG
Vitamin B-6: 0.359 MG
Vitamin B-12: 2.7 UG
Fatty acids, total saturated: 7.288 G
SFA 10:0: 0.025 G
SFA 12:0: 0.047 G
SFA 14:0: 0.589 G
SFA 15:0: 0.091 G
SFA 16:0: 3.458 G
SFA 17:0: 0.231 G
SFA 18:0: 2.821 G
SFA 20:0: 0.026 G
Fatty acids, total monounsaturated: 6.226 G
MUFA 14:1: 0.024 G
MUFA 16:1: 0.3 G
MUFA 18:1: 5.734 G
MUFA 20:1: 0.055 G
Fatty acids, total polyunsaturated: 0.657 G
PUFA 18:2: 0.387 G
PUFA 18:3: 0.184 G
PUFA 20:4: 0.065 G
Cholesterol: 66 MG
Tryptophan: 0.213 G
Threonine: 0.779 G
Isoleucine: 0.881 G
Leucine: 1.418 G
Lysine: 1.611 G
Methionine: 0.467 G
Cystine: 0.219 G
Phenylalanine: 0.741 G
Tyrosine: 0.613 G
Valine: 0.983 G
Arginine: 1.082 G
Histidine: 0.578 G
Alanine: 1.097 G
Aspartic acid: 1.605 G
Glutamic acid: 2.646 G
Glycine: 0.89 G
Proline: 0.764 G
Serine: 0.677 G
Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8 fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 64.54 G
Energy: 190 KCAL
Energy: 795 kJ
Protein: 27.31 G
Total lipid (fat): 8.1 G
Ash: 1.09 G
Calcium, Ca: 9 MG
Iron, Fe: 2.15 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 214 MG
Potassium, K: 326 MG
Sodium, Na: 72 MG
Zinc, Zn: 4.83 MG
Copper, Cu: 0.158 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 5.9 UG
Thiamin: 0.135 MG
Riboflavin: 0.42 MG
Niacin: 5.725 MG
Pantothenic acid: 0.99 MG
Vitamin B-6: 0.46 MG
Vitamin B-12: 3.19 UG
Fatty acids, total saturated: 3.297 G
SFA 12:0: 0.015 G
SFA 14:0: 0.241 G
SFA 15:0: 0.035 G
SFA 16:0: 1.691 G
SFA 17:0: 0.102 G
SFA 18:0: 1.212 G
Fatty acids, total monounsaturated: 3.304 G
MUFA 14:1: 0.013 G
MUFA 16:1: 0.15 G
MUFA 18:1: 3.047 G
MUFA 20:1: 0.028 G
Fatty acids, total polyunsaturated: 0.38 G
PUFA 18:2: 0.227 G
PUFA 18:3: 0.103 G
PUFA 20:4: 0.036 G
Cholesterol: 89 MG
Tryptophan: 0.319 G
Threonine: 1.167 G
Isoleucine: 1.32 G
Leucine: 2.124 G
Lysine: 2.412 G
Methionine: 0.699 G
Cystine: 0.328 G
Phenylalanine: 1.11 G
Tyrosine: 0.918 G
Valine: 1.473 G
Arginine: 1.621 G
Histidine: 0.865 G
Alanine: 1.643 G
Aspartic acid: 2.404 G
Glutamic acid: 3.964 G
Glycine: 1.333 G
Proline: 1.145 G
Serine: 1.014 G
Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 73.98 G
Energy: 135 KCAL
Energy: 565 kJ
Protein: 20.46 G
Total lipid (fat): 5.23 G
Ash: 1.06 G
Calcium, Ca: 8 MG
Iron, Fe: 1.64 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 192 MG
Potassium, K: 329 MG
Sodium, Na: 81 MG
Zinc, Zn: 4.25 MG
Copper, Cu: 0.196 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 4.6 UG
Thiamin: 0.155 MG
Riboflavin: 0.32 MG
Niacin: 5.56 MG
Pantothenic acid: 0.53 MG
Vitamin B-6: 0.406 MG
Vitamin B-12: 3.01 UG
Fatty acids, total saturated: 2.081 G
SFA 10:0: 0.003 G
SFA 12:0: 0.011 G
SFA 14:0: 0.152 G
SFA 15:0: 0.021 G
SFA 16:0: 1.093 G
SFA 17:0: 0.063 G
SFA 18:0: 0.73 G
SFA 20:0: 0.007 G
Fatty acids, total monounsaturated: 2.19 G
MUFA 14:1: 0.007 G
MUFA 16:1: 0.109 G
MUFA 18:1: 2.015 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 0.251 G
PUFA 18:2: 0.152 G
PUFA 18:3: 0.07 G
PUFA 20:4: 0.029 G
Cholesterol: 64 MG
Tryptophan: 0.239 G
Threonine: 0.874 G
Isoleucine: 0.988 G
Leucine: 1.591 G
Lysine: 1.807 G
Methionine: 0.524 G
Cystine: 0.245 G
Phenylalanine: 0.831 G
Tyrosine: 0.687 G
Valine: 1.103 G
Arginine: 1.214 G
Histidine: 0.648 G
Alanine: 1.231 G
Aspartic acid: 1.8 G
Glutamic acid: 2.969 G
Glycine: 0.998 G
Proline: 0.858 G
Serine: 0.759 G
Lamb, Australian, imported, fresh, loin, separable lean and fat, trimmed to 1/8 fat, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62 G
Energy: 219 KCAL
Energy: 916 kJ
Protein: 25.49 G
Total lipid (fat): 12.25 G
Ash: 1.03 G
Calcium, Ca: 21 MG
Iron, Fe: 2.12 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 214 MG
Potassium, K: 331 MG
Sodium, Na: 78 MG
Zinc, Zn: 3.36 MG
Copper, Cu: 0.15 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 9.6 UG
Thiamin: 0.173 MG
Riboflavin: 0.322 MG
Niacin: 7.831 MG
Pantothenic acid: 0.813 MG
Vitamin B-6: 0.493 MG
Vitamin B-12: 2 UG
Fatty acids, total saturated: 5.572 G
SFA 10:0: 0.02 G
SFA 12:0: 0.034 G
SFA 14:0: 0.434 G
SFA 15:0: 0.064 G
SFA 16:0: 2.709 G
SFA 17:0: 0.16 G
SFA 18:0: 2.136 G
SFA 20:0: 0.015 G
Fatty acids, total monounsaturated: 4.888 G
MUFA 14:1: 0.015 G
MUFA 16:1: 0.219 G
MUFA 18:1: 4.531 G
MUFA 20:1: 0.039 G
Fatty acids, total polyunsaturated: 0.486 G
PUFA 18:2: 0.303 G
PUFA 18:3: 0.146 G
PUFA 20:4: 0.037 G
Cholesterol: 82 MG
Tryptophan: 0.298 G
Threonine: 1.089 G
Isoleucine: 1.232 G
Leucine: 1.982 G
Lysine: 2.252 G
Methionine: 0.653 G
Cystine: 0.306 G
Phenylalanine: 1.036 G
Tyrosine: 0.857 G
Valine: 1.375 G
Arginine: 1.513 G
Histidine: 0.808 G
Alanine: 1.534 G
Aspartic acid: 2.244 G
Glutamic acid: 3.7 G
Glycine: 1.244 G
Proline: 1.069 G
Serine: 0.946 G
Lamb, Australian, imported, fresh, loin, separable lean and fat, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 66.8 G
Energy: 203 KCAL
Energy: 849 kJ
Protein: 19.32 G
Total lipid (fat): 13.38 G
Ash: 0.88 G
Calcium, Ca: 15 MG
Iron, Fe: 1.66 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 185 MG
Potassium, K: 302 MG
Sodium, Na: 70 MG
Zinc, Zn: 2.5 MG
Copper, Cu: 0.13 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 8.2 UG
Thiamin: 0.169 MG
Riboflavin: 0.29 MG
Niacin: 6.652 MG
Pantothenic acid: 0.615 MG
Vitamin B-6: 0.445 MG
Vitamin B-12: 1.76 UG
Fatty acids, total saturated: 6.401 G
SFA 10:0: 0.026 G
SFA 12:0: 0.041 G
SFA 14:0: 0.512 G
SFA 15:0: 0.081 G
SFA 16:0: 3.036 G
SFA 17:0: 0.193 G
SFA 18:0: 2.493 G
SFA 20:0: 0.02 G
Fatty acids, total monounsaturated: 5.374 G
MUFA 14:1: 0.023 G
MUFA 16:1: 0.245 G
MUFA 18:1: 4.968 G
MUFA 20:1: 0.046 G
Fatty acids, total polyunsaturated: 0.54 G
PUFA 18:2: 0.327 G
PUFA 18:3: 0.159 G
PUFA 20:4: 0.055 G
Cholesterol: 66 MG
Tryptophan: 0.226 G
Threonine: 0.825 G
Isoleucine: 0.933 G
Leucine: 1.502 G
Lysine: 1.706 G
Methionine: 0.495 G
Cystine: 0.232 G
Phenylalanine: 0.785 G
Tyrosine: 0.649 G
Valine: 1.042 G
Arginine: 1.147 G
Histidine: 0.612 G
Alanine: 1.162 G
Aspartic acid: 1.7 G
Glutamic acid: 2.804 G
Glycine: 0.943 G
Proline: 0.81 G
Serine: 0.717 G
Lamb, Australian, imported, fresh, loin, separable lean only, trimmed to 1/8 fat, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 64.45 G
Energy: 192 KCAL
Energy: 803 kJ
Protein: 26.53 G
Total lipid (fat): 8.75 G
Ash: 1.07 G
Calcium, Ca: 21 MG
Iron, Fe: 2.18 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 220 MG
Potassium, K: 340 MG
Sodium, Na: 80 MG
Zinc, Zn: 3.48 MG
Copper, Cu: 0.156 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 10.3 UG
Thiamin: 0.18 MG
Riboflavin: 0.333 MG
Niacin: 8.15 MG
Pantothenic acid: 0.84 MG
Vitamin B-6: 0.514 MG
Vitamin B-12: 2.01 UG
Fatty acids, total saturated: 3.687 G
SFA 10:0: 0.012 G
SFA 12:0: 0.021 G
SFA 14:0: 0.274 G
SFA 15:0: 0.038 G
SFA 16:0: 1.891 G
SFA 17:0: 0.095 G
SFA 18:0: 1.348 G
SFA 20:0: 0.008 G
Fatty acids, total monounsaturated: 3.499 G
MUFA 14:1: 0.008 G
MUFA 16:1: 0.154 G
MUFA 18:1: 3.254 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 0.367 G
PUFA 18:2: 0.225 G
PUFA 18:3: 0.107 G
PUFA 20:4: 0.035 G
Cholesterol: 81 MG
Tryptophan: 0.31 G
Threonine: 1.134 G
Isoleucine: 1.282 G
Leucine: 2.063 G
Lysine: 2.343 G
Methionine: 0.679 G
Cystine: 0.318 G
Phenylalanine: 1.078 G
Tyrosine: 0.892 G
Valine: 1.431 G
Arginine: 1.575 G
Histidine: 0.841 G
Alanine: 1.596 G
Aspartic acid: 2.335 G
Glutamic acid: 3.851 G
Glycine: 1.295 G
Proline: 1.112 G
Serine: 0.985 G
Lamb, Australian, imported, fresh, loin, separable lean only, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 72.17 G
Energy: 146 KCAL
Energy: 611 kJ
Protein: 21 G
Total lipid (fat): 6.24 G
Ash: 0.95 G
Calcium, Ca: 15 MG
Iron, Fe: 1.79 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 199 MG
Potassium, K: 327 MG
Sodium, Na: 75 MG
Zinc, Zn: 2.69 MG
Copper, Cu: 0.141 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 9 UG
Thiamin: 0.183 MG
Riboflavin: 0.313 MG
Niacin: 7.283 MG
Pantothenic acid: 0.66 MG
Vitamin B-6: 0.488 MG
Vitamin B-12: 1.85 UG
Fatty acids, total saturated: 2.673 G
SFA 10:0: 0.011 G
SFA 12:0: 0.015 G
SFA 14:0: 0.199 G
SFA 15:0: 0.03 G
SFA 16:0: 1.34 G
SFA 17:0: 0.072 G
SFA 18:0: 1 G
SFA 20:0: 0.005 G
Fatty acids, total monounsaturated: 2.463 G
MUFA 14:1: 0.011 G
MUFA 16:1: 0.105 G
MUFA 18:1: 2.289 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.261 G
PUFA 18:2: 0.157 G
PUFA 18:3: 0.076 G
PUFA 20:4: 0.028 G
Cholesterol: 64 MG
Tryptophan: 0.245 G
Threonine: 0.897 G
Isoleucine: 1.015 G
Leucine: 1.633 G
Lysine: 1.855 G
Methionine: 0.538 G
Cystine: 0.252 G
Phenylalanine: 0.853 G
Tyrosine: 0.706 G
Valine: 1.132 G
Arginine: 1.247 G
Histidine: 0.665 G
Alanine: 1.263 G
Aspartic acid: 1.848 G
Glutamic acid: 3.048 G
Glycine: 1.025 G
Proline: 0.88 G
Serine: 0.78 G
Lamb, Australian, imported, fresh, rack, roast, frenched, bone-in, separable lean and fat, trimmed to 1/8 fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 53.33 G
Energy: 291 KCAL
Energy: 1216 kJ
Protein: 25.96 G
Total lipid (fat): 20.77 G
Ash: 0.97 G
Calcium, Ca: 7 MG
Iron, Fe: 2.47 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 166 MG
Potassium, K: 228 MG
Sodium, Na: 65 MG
Zinc, Zn: 2.81 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 14.8 UG
Thiamin: 0.108 MG
Riboflavin: 0.387 MG
Niacin: 6.196 MG
Pantothenic acid: 0.532 MG
Vitamin B-6: 0.511 MG
Vitamin B-12: 1.27 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 12 IU
Vitamin E (alpha-tocopherol): 0.43 MG
Fatty acids, total saturated: 10.111 G
SFA 10:0: 0.026 G
SFA 12:0: 0.033 G
SFA 14:0: 0.59 G
SFA 15:0: 0.127 G
SFA 16:0: 4.889 G
SFA 17:0: 0.293 G
SFA 18:0: 4.108 G
SFA 20:0: 0.031 G
SFA 22:0: 0.014 G
Fatty acids, total monounsaturated: 8.435 G
MUFA 14:1: 0.016 G
MUFA 16:1: 0.248 G
MUFA 18:1: 8.158 G
MUFA 18:1 c: 7.021 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 1.372 G
PUFA 18:2: 0.997 G
PUFA 18:2 n-6 c,c: 0.432 G
PUFA 18:2 CLAs: 0.271 G
PUFA 18:3: 0.24 G
PUFA 18:3 n-3 c,c,c (ALA): 0.239 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:4: 0.048 G
PUFA 20:5 n-3 (EPA): 0.024 G
PUFA 22:5 n-3 (DPA): 0.048 G
PUFA 22:6 n-3 (DHA): 0.012 G
Fatty acids, total trans: 1.431 G
Fatty acids, total trans-monoenoic: 1.137 G
TFA 18:1 t: 1.137 G
TFA 18:2 t not further defined: 0.294 G
Fatty acids, total trans-polyenoic: 0.294 G
Cholesterol: 97 MG
Tryptophan: 0.27 G
Threonine: 1.06 G
Isoleucine: 1.081 G
Leucine: 1.853 G
Lysine: 1.98 G
Methionine: 0.627 G
Cystine: 0.265 G
Phenylalanine: 0.965 G
Tyrosine: 0.811 G
Valine: 1.162 G
Arginine: 1.548 G
Histidine: 0.679 G
Alanine: 1.477 G
Aspartic acid: 2.13 G
Glutamic acid: 3.465 G
Glycine: 1.37 G
Proline: 1.099 G
Serine: 0.923 G
Lamb, Australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8 fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 57.93 G
Energy: 244 KCAL
Energy: 1020 kJ
Protein: 28.01 G
Total lipid (fat): 14.64 G
Ash: 1.02 G
Calcium, Ca: 6 MG
Iron, Fe: 2.63 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 174 MG
Potassium, K: 237 MG
Sodium, Na: 67 MG
Zinc, Zn: 2.98 MG
Copper, Cu: 0.114 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 16.5 UG
Thiamin: 0.115 MG
Riboflavin: 0.42 MG
Niacin: 6.63 MG
Pantothenic acid: 0.54 MG
Vitamin B-6: 0.556 MG
Vitamin B-12: 1.5 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.51 MG
Fatty acids, total saturated: 6.802 G
SFA 10:0: 0.015 G
SFA 12:0: 0.015 G
SFA 14:0: 0.348 G
SFA 15:0: 0.078 G
SFA 16:0: 3.569 G
SFA 17:0: 0.179 G
SFA 18:0: 2.57 G
SFA 20:0: 0.017 G
SFA 22:0: 0.011 G
Fatty acids, total monounsaturated: 6.124 G
MUFA 14:1: 0.009 G
MUFA 16:1: 0.182 G
MUFA 18:1: 5.923 G
MUFA 18:1 c: 5.206 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 1.024 G
PUFA 18:2: 0.716 G
PUFA 18:2 n-6 c,c: 0.349 G
PUFA 18:2 CLAs: 0.185 G
PUFA 18:3: 0.179 G
PUFA 18:3 n-3 c,c,c (ALA): 0.179 G
PUFA 20:4: 0.05 G
PUFA 20:5 n-3 (EPA): 0.025 G
PUFA 22:5 n-3 (DPA): 0.043 G
PUFA 22:6 n-3 (DHA): 0.011 G
Fatty acids, total trans: 0.899 G
Fatty acids, total trans-monoenoic: 0.718 G
TFA 18:1 t: 0.718 G
TFA 18:2 t not further defined: 0.182 G
Fatty acids, total trans-polyenoic: 0.182 G
Cholesterol: 96 MG
Tryptophan: 0.291 G
Threonine: 1.144 G
Isoleucine: 1.166 G
Leucine: 1.999 G
Lysine: 2.136 G
Methionine: 0.677 G
Cystine: 0.286 G
Phenylalanine: 1.041 G
Tyrosine: 0.875 G
Valine: 1.254 G
Arginine: 1.67 G
Histidine: 0.732 G
Alanine: 1.594 G
Aspartic acid: 2.299 G
Glutamic acid: 3.739 G
Glycine: 1.478 G
Proline: 1.186 G
Serine: 0.995 G
Lamb, Australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean and fat, trimmed to 0 fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 64.15 G
Energy: 193 KCAL
Energy: 809 kJ
Protein: 25.95 G
Total lipid (fat): 9.91 G
Ash: 0.98 G
Calcium, Ca: 7 MG
Iron, Fe: 1.92 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 166 MG
Potassium, K: 227 MG
Sodium, Na: 71 MG
Zinc, Zn: 2.31 MG
Copper, Cu: 0.092 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 12.1 UG
Thiamin: 0.137 MG
Riboflavin: 0.372 MG
Niacin: 7.616 MG
Pantothenic acid: 0.642 MG
Vitamin B-6: 0.522 MG
Vitamin B-12: 1.35 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.25 MG
Fatty acids, total saturated: 4.743 G
SFA 10:0: 0.015 G
SFA 12:0: 0.017 G
SFA 14:0: 0.276 G
SFA 15:0: 0.055 G
SFA 16:0: 2.17 G
SFA 17:0: 0.147 G
SFA 18:0: 2.037 G
SFA 20:0: 0.016 G
SFA 22:0: 0.012 G
Fatty acids, total monounsaturated: 3.972 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.107 G
MUFA 18:1: 3.861 G
MUFA 18:1 c: 3.378 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.675 G
PUFA 18:2: 0.474 G
PUFA 18:2 n-6 c,c: 0.246 G
PUFA 18:2 CLAs: 0.102 G
PUFA 18:3: 0.095 G
PUFA 18:3 n-3 c,c,c (ALA): 0.094 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.048 G
PUFA 20:5 n-3 (EPA): 0.02 G
PUFA 22:5 n-3 (DPA): 0.03 G
PUFA 22:6 n-3 (DHA): 0.008 G
Fatty acids, total trans: 0.608 G
Fatty acids, total trans-monoenoic: 0.483 G
TFA 18:1 t: 0.483 G
TFA 18:2 t not further defined: 0.126 G
Fatty acids, total trans-polyenoic: 0.126 G
Cholesterol: 97 MG
Tryptophan: 0.27 G
Threonine: 1.06 G
Isoleucine: 1.081 G
Leucine: 1.852 G
Lysine: 1.979 G
Methionine: 0.627 G
Cystine: 0.265 G
Phenylalanine: 0.965 G
Tyrosine: 0.811 G
Valine: 1.162 G
Arginine: 1.547 G
Histidine: 0.679 G
Alanine: 1.477 G
Aspartic acid: 2.13 G
Glutamic acid: 3.464 G
Glycine: 1.37 G
Proline: 1.099 G
Serine: 0.922 G
Lamb, Australian, imported, fresh, rack, roast, frenched, denuded, bone-in, separable lean only, trimmed to 0 fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 66.02 G
Energy: 175 KCAL
Energy: 731 kJ
Protein: 26.52 G
Total lipid (fat): 7.63 G
Ash: 1 G
Calcium, Ca: 7 MG
Iron, Fe: 1.94 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 168 MG
Potassium, K: 230 MG
Sodium, Na: 72 MG
Zinc, Zn: 2.33 MG
Copper, Cu: 0.094 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 12.4 UG
Thiamin: 0.14 MG
Riboflavin: 0.38 MG
Niacin: 7.81 MG
Pantothenic acid: 0.65 MG
Vitamin B-6: 0.535 MG
Vitamin B-12: 1.42 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 12 IU
Vitamin E (alpha-tocopherol): 0.27 MG
Fatty acids, total saturated: 3.54 G
SFA 10:0: 0.011 G
SFA 12:0: 0.011 G
SFA 14:0: 0.192 G
SFA 15:0: 0.038 G
SFA 16:0: 1.66 G
SFA 17:0: 0.107 G
SFA 18:0: 1.5 G
SFA 20:0: 0.011 G
SFA 22:0: 0.011 G
Fatty acids, total monounsaturated: 3.093 G
MUFA 16:1: 0.081 G
MUFA 18:1: 3.012 G
MUFA 18:1 c: 2.68 G
Fatty acids, total polyunsaturated: 0.542 G
PUFA 18:2: 0.368 G
PUFA 18:2 n-6 c,c: 0.214 G
PUFA 18:2 CLAs: 0.069 G
PUFA 18:3: 0.07 G
PUFA 18:3 n-3 c,c,c (ALA): 0.07 G
PUFA 20:4: 0.049 G
PUFA 20:5 n-3 (EPA): 0.02 G
PUFA 22:5 n-3 (DPA): 0.028 G
PUFA 22:6 n-3 (DHA): 0.007 G
Fatty acids, total trans: 0.417 G
Fatty acids, total trans-monoenoic: 0.332 G
TFA 18:1 t: 0.332 G
TFA 18:2 t not further defined: 0.085 G
Fatty acids, total trans-polyenoic: 0.085 G
Cholesterol: 97 MG
Tryptophan: 0.275 G
Threonine: 1.083 G
Isoleucine: 1.104 G
Leucine: 1.893 G
Lysine: 2.022 G
Methionine: 0.641 G
Cystine: 0.271 G
Phenylalanine: 0.986 G
Tyrosine: 0.828 G
Valine: 1.187 G
Arginine: 1.581 G
Histidine: 0.693 G
Alanine: 1.509 G
Aspartic acid: 2.176 G
Glutamic acid: 3.54 G
Glycine: 1.4 G
Proline: 1.123 G
Serine: 0.942 G
Lamb, Australian, imported, fresh, rib chop, frenched, bone-in, separable lean and fat, trimmed to 1/8 fat, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 49.65 G
Energy: 305 KCAL
Energy: 1275 kJ
Protein: 28.48 G
Total lipid (fat): 21.2 G
Ash: 1.05 G
Calcium, Ca: 11 MG
Iron, Fe: 2.24 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 199 MG
Potassium, K: 292 MG
Sodium, Na: 79 MG
Zinc, Zn: 3 MG
Copper, Cu: 0.119 MG
Manganese, Mn: 0.005 MG
Selenium, Se: 12.9 UG
Thiamin: 0.136 MG
Riboflavin: 0.336 MG
Niacin: 7.825 MG
Pantothenic acid: 0.625 MG
Vitamin B-6: 0.536 MG
Vitamin B-12: 1.33 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.31 MG
Fatty acids, total saturated: 10.666 G
SFA 10:0: 0.025 G
SFA 12:0: 0.048 G
SFA 14:0: 0.727 G
SFA 15:0: 0.136 G
SFA 16:0: 4.865 G
SFA 17:0: 0.319 G
SFA 18:0: 4.504 G
SFA 20:0: 0.037 G
SFA 22:0: 0.006 G
Fatty acids, total monounsaturated: 8.434 G
MUFA 14:1: 0.022 G
MUFA 16:1: 0.26 G
MUFA 18:1: 8.137 G
MUFA 18:1 c: 7.015 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 1.23 G
PUFA 18:2: 0.886 G
PUFA 18:2 n-6 c,c: 0.387 G
PUFA 18:2 CLAs: 0.178 G
PUFA 18:3: 0.212 G
PUFA 18:3 n-3 c,c,c (ALA): 0.211 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:4: 0.047 G
PUFA 20:5 n-3 (EPA): 0.024 G
PUFA 22:5 n-3 (DPA): 0.046 G
PUFA 22:6 n-3 (DHA): 0.012 G
Fatty acids, total trans: 1.444 G
Fatty acids, total trans-monoenoic: 1.123 G
TFA 18:1 t: 1.123 G
TFA 18:2 t not further defined: 0.321 G
Fatty acids, total trans-polyenoic: 0.321 G
Cholesterol: 91 MG
Tryptophan: 0.296 G
Threonine: 1.163 G
Isoleucine: 1.186 G
Leucine: 2.033 G
Lysine: 2.172 G
Methionine: 0.688 G
Cystine: 0.291 G
Phenylalanine: 1.059 G
Tyrosine: 0.89 G
Valine: 1.275 G
Arginine: 1.698 G
Histidine: 0.745 G
Alanine: 1.62 G
Aspartic acid: 2.337 G
Glutamic acid: 3.801 G
Glycine: 1.503 G
Proline: 1.206 G
Serine: 1.012 G
Lamb, Australian, imported, fresh, rib chop, frenched, bone-in, separable lean only, trimmed to 1/8 fat, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.33 G
Energy: 234 KCAL
Energy: 978 kJ
Protein: 32.16 G
Total lipid (fat): 11.68 G
Ash: 1.15 G
Calcium, Ca: 11 MG
Iron, Fe: 2.36 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 216 MG
Potassium, K: 320 MG
Sodium, Na: 85 MG
Zinc, Zn: 3.28 MG
Copper, Cu: 0.134 MG
Manganese, Mn: 0.005 MG
Selenium, Se: 15.2 UG
Thiamin: 0.153 MG
Riboflavin: 0.37 MG
Niacin: 8.93 MG
Pantothenic acid: 0.66 MG
Vitamin B-6: 0.601 MG
Vitamin B-12: 1.73 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 15 IU
Vitamin E (alpha-tocopherol): 0.41 MG
Fatty acids, total saturated: 5.69 G
SFA 10:0: 0.007 G
SFA 12:0: 0.025 G
SFA 14:0: 0.389 G
SFA 15:0: 0.064 G
SFA 16:0: 2.815 G
SFA 17:0: 0.149 G
SFA 18:0: 2.225 G
SFA 20:0: 0.016 G
Fatty acids, total monounsaturated: 4.79 G
MUFA 14:1: 0.014 G
MUFA 16:1: 0.157 G
MUFA 18:1: 4.611 G
MUFA 18:1 c: 4.123 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.648 G
PUFA 18:2: 0.413 G
PUFA 18:2 n-6 c,c: 0.258 G
PUFA 18:2 CLAs: 0.012 G
PUFA 18:3: 0.113 G
PUFA 18:3 n-3 c,c,c (ALA): 0.113 G
PUFA 20:4: 0.051 G
PUFA 20:5 n-3 (EPA): 0.025 G
PUFA 22:5 n-3 (DPA): 0.036 G
PUFA 22:6 n-3 (DHA): 0.011 G
Fatty acids, total trans: 0.631 G
Fatty acids, total trans-monoenoic: 0.488 G
TFA 18:1 t: 0.488 G
TFA 18:2 t not further defined: 0.143 G
Fatty acids, total trans-polyenoic: 0.143 G
Cholesterol: 92 MG
Tryptophan: 0.334 G
Threonine: 1.314 G
Isoleucine: 1.339 G
Leucine: 2.295 G
Lysine: 2.452 G
Methionine: 0.777 G
Cystine: 0.329 G
Phenylalanine: 1.196 G
Tyrosine: 1.005 G
Valine: 1.44 G
Arginine: 1.917 G
Histidine: 0.841 G
Alanine: 1.83 G
Aspartic acid: 2.639 G
Glutamic acid: 4.292 G
Glycine: 1.697 G
Proline: 1.362 G
Serine: 1.143 G
Lamb, Australian, imported, fresh, rib chop, frenched, denuded, bone-in, separable lean and fat, trimmed to 0 fat, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 51.74 G
Energy: 276 KCAL
Energy: 1156 kJ
Protein: 30.9 G
Total lipid (fat): 16.96 G
Ash: 1.19 G
Calcium, Ca: 10 MG
Iron, Fe: 2.37 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 209 MG
Potassium, K: 281 MG
Sodium, Na: 82 MG
Zinc, Zn: 3.56 MG
Copper, Cu: 0.136 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 14.1 UG
Thiamin: 0.149 MG
Riboflavin: 0.402 MG
Niacin: 8.475 MG
Pantothenic acid: 0.657 MG
Vitamin B-6: 0.555 MG
Vitamin B-12: 1.55 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Vitamin E (alpha-tocopherol): 0.35 MG
Fatty acids, total saturated: 8.484 G
SFA 10:0: 0.016 G
SFA 12:0: 0.036 G
SFA 14:0: 0.561 G
SFA 15:0: 0.103 G
SFA 16:0: 3.933 G
SFA 17:0: 0.244 G
SFA 18:0: 3.537 G
SFA 20:0: 0.027 G
SFA 22:0: 0.026 G
Fatty acids, total monounsaturated: 6.787 G
MUFA 14:1: 0.016 G
MUFA 16:1: 0.207 G
MUFA 18:1: 6.551 G
MUFA 18:1 c: 5.7 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.969 G
PUFA 18:2: 0.676 G
PUFA 18:2 n-6 c,c: 0.332 G
PUFA 18:2 CLAs: 0.106 G
PUFA 18:3: 0.167 G
PUFA 18:3 n-3 c,c,c (ALA): 0.167 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.048 G
PUFA 20:5 n-3 (EPA): 0.024 G
PUFA 22:5 n-3 (DPA): 0.04 G
PUFA 22:6 n-3 (DHA): 0.012 G
Fatty acids, total trans: 1.09 G
Fatty acids, total trans-monoenoic: 0.851 G
TFA 18:1 t: 0.851 G
TFA 18:2 t not further defined: 0.239 G
Fatty acids, total trans-polyenoic: 0.239 G
Cholesterol: 101 MG
Tryptophan: 0.321 G
Threonine: 1.262 G
Isoleucine: 1.287 G
Leucine: 2.205 G
Lysine: 2.356 G
Methionine: 0.747 G
Cystine: 0.316 G
Phenylalanine: 1.149 G
Tyrosine: 0.965 G
Valine: 1.384 G
Arginine: 1.843 G
Histidine: 0.808 G
Alanine: 1.758 G
Aspartic acid: 2.536 G
Glutamic acid: 4.125 G
Glycine: 1.631 G
Proline: 1.309 G
Serine: 1.098 G
Lamb, Australian, imported, fresh, rib chop, frenched, denuded, bone-in, separable lean only, trimmed to 0 fat, cooked, grilled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
LOIN
EXTERNAL FAT TRIMMED TO 0 INCH
Water: 55.36 G
Energy: 236 KCAL
Energy: 988 kJ
Protein: 33.17 G
Total lipid (fat): 11.5 G
Ash: 1.26 G
Calcium, Ca: 10 MG
Iron, Fe: 2.46 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 220 MG
Potassium, K: 294 MG
Sodium, Na: 85 MG
Zinc, Zn: 3.79 MG
Copper, Cu: 0.147 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 15.4 UG
Thiamin: 0.16 MG
Riboflavin: 0.43 MG
Niacin: 9.14 MG
Pantothenic acid: 0.68 MG
Vitamin B-6: 0.593 MG
Vitamin B-12: 1.78 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 15 IU
Vitamin E (alpha-tocopherol): 0.4 MG
Fatty acids, total saturated: 5.627 G
SFA 10:0: 0.006 G
SFA 12:0: 0.023 G
SFA 14:0: 0.364 G
SFA 15:0: 0.061 G
SFA 16:0: 2.75 G
SFA 17:0: 0.147 G
SFA 18:0: 2.235 G
SFA 20:0: 0.015 G
SFA 22:0: 0.026 G
Fatty acids, total monounsaturated: 4.695 G
MUFA 14:1: 0.011 G
MUFA 16:1: 0.147 G
MUFA 18:1: 4.529 G
MUFA 18:1 c: 4.044 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.635 G
PUFA 18:2: 0.405 G
PUFA 18:2 n-6 c,c: 0.256 G
PUFA 18:2 CLAs: 0.011 G
PUFA 18:3: 0.11 G
PUFA 18:3 n-3 c,c,c (ALA): 0.11 G
PUFA 20:4: 0.05 G
PUFA 20:5 n-3 (EPA): 0.024 G
PUFA 22:5 n-3 (DPA): 0.034 G
PUFA 22:6 n-3 (DHA): 0.011 G
Fatty acids, total trans: 0.622 G
Fatty acids, total trans-monoenoic: 0.485 G
TFA 18:1 t: 0.485 G
TFA 18:2 t not further defined: 0.137 G
Fatty acids, total trans-polyenoic: 0.137 G
Cholesterol: 103 MG
Tryptophan: 0.344 G
Threonine: 1.355 G
Isoleucine: 1.381 G
Leucine: 2.367 G
Lysine: 2.529 G
Methionine: 0.801 G
Cystine: 0.339 G
Phenylalanine: 1.233 G
Tyrosine: 1.036 G
Valine: 1.485 G
Arginine: 1.978 G
Histidine: 0.867 G
Alanine: 1.887 G
Aspartic acid: 2.722 G
Glutamic acid: 4.427 G
Glycine: 1.751 G
Proline: 1.405 G
Serine: 1.179 G
Lamb, Australian, imported, fresh, rib chop/rack roast, frenched, bone-in, separable lean and fat, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITH SEPARABLE FAT
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.86 G
Energy: 237 KCAL
Energy: 992 kJ
Protein: 21.26 G
Total lipid (fat): 16.89 G
Ash: 0.86 G
Calcium, Ca: 7 MG
Iron, Fe: 1.55 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 132 MG
Potassium, K: 189 MG
Sodium, Na: 69 MG
Zinc, Zn: 1.94 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 10.9 UG
Thiamin: 0.109 MG
Riboflavin: 0.328 MG
Niacin: 6.482 MG
Pantothenic acid: 0.577 MG
Vitamin B-6: 0.483 MG
Vitamin B-12: 0.89 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 12 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Fatty acids, total saturated: 8.128 G
SFA 10:0: 0.028 G
SFA 12:0: 0.042 G
SFA 14:0: 0.588 G
SFA 15:0: 0.104 G
SFA 16:0: 3.772 G
SFA 17:0: 0.249 G
SFA 18:0: 3.306 G
SFA 20:0: 0.026 G
SFA 22:0: 0.014 G
Fatty acids, total monounsaturated: 6.833 G
MUFA 14:1: 0.015 G
MUFA 16:1: 0.209 G
MUFA 18:1: 6.6 G
MUFA 18:1 c: 5.713 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 1.03 G
PUFA 18:2: 0.737 G
PUFA 18:2 n-6 c,c: 0.297 G
PUFA 18:2 CLAs: 0.182 G
PUFA 18:3: 0.177 G
PUFA 18:3 n-3 c,c,c (ALA): 0.176 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:4: 0.041 G
PUFA 20:5 n-3 (EPA): 0.022 G
PUFA 22:5 n-3 (DPA): 0.038 G
PUFA 22:6 n-3 (DHA): 0.012 G
Fatty acids, total trans: 1.145 G
Fatty acids, total trans-monoenoic: 0.887 G
TFA 18:1 t: 0.887 G
TFA 18:2 t not further defined: 0.258 G
Fatty acids, total trans-polyenoic: 0.258 G
Cholesterol: 69 MG
Tryptophan: 0.221 G
Threonine: 0.869 G
Isoleucine: 0.885 G
Leucine: 1.518 G
Lysine: 1.622 G
Methionine: 0.514 G
Cystine: 0.217 G
Phenylalanine: 0.791 G
Tyrosine: 0.664 G
Valine: 0.952 G
Arginine: 1.268 G
Histidine: 0.556 G
Alanine: 1.21 G
Aspartic acid: 1.745 G
Glutamic acid: 2.838 G
Glycine: 1.122 G
Proline: 0.901 G
Serine: 0.756 G
Lamb, Australian, imported, fresh, rib chop/rack roast, frenched, bone-in, separable lean only, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITH BONE, WITHOUT SKIN, WITHOUT SEPARABLE FAT
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 70.48 G
Energy: 147 KCAL
Energy: 613 kJ
Protein: 24.07 G
Total lipid (fat): 5.59 G
Ash: 0.96 G
Calcium, Ca: 7 MG
Iron, Fe: 1.75 MG
Magnesium, Mg: 36 MG
Phosphorus, P: 150 MG
Potassium, K: 209 MG
Sodium, Na: 71 MG
Zinc, Zn: 2.2 MG
Copper, Cu: 0.109 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 13.1 UG
Thiamin: 0.127 MG
Riboflavin: 0.39 MG
Niacin: 7.62 MG
Pantothenic acid: 0.65 MG
Vitamin B-6: 0.574 MG
Vitamin B-12: 1.23 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 17 IU
Vitamin E (alpha-tocopherol): 0.25 MG
Fatty acids, total saturated: 2.532 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.136 G
SFA 15:0: 0.021 G
SFA 16:0: 1.283 G
SFA 17:0: 0.063 G
SFA 18:0: 1.011 G
SFA 20:0: 0.006 G
Fatty acids, total monounsaturated: 2.409 G
MUFA 16:1: 0.067 G
MUFA 18:1: 2.342 G
MUFA 18:1 c: 2.124 G
Fatty acids, total polyunsaturated: 0.386 G
PUFA 18:2: 0.217 G
PUFA 18:2 n-6 c,c: 0.149 G
PUFA 18:2 CLAs: 0.008 G
PUFA 18:3: 0.069 G
PUFA 18:3 n-3 c,c,c (ALA): 0.069 G
PUFA 20:4: 0.043 G
PUFA 20:5 n-3 (EPA): 0.022 G
PUFA 22:5 n-3 (DPA): 0.025 G
PUFA 22:6 n-3 (DHA): 0.01 G
Fatty acids, total trans: 0.278 G
Fatty acids, total trans-monoenoic: 0.218 G
TFA 18:1 t: 0.218 G
TFA 18:2 t not further defined: 0.059 G
Fatty acids, total trans-polyenoic: 0.059 G
Cholesterol: 66 MG
Tryptophan: 0.25 G
Threonine: 0.983 G
Isoleucine: 1.002 G
Leucine: 1.718 G
Lysine: 1.836 G
Methionine: 0.582 G
Cystine: 0.246 G
Phenylalanine: 0.895 G
Tyrosine: 0.752 G
Valine: 1.078 G
Arginine: 1.435 G
Histidine: 0.629 G
Alanine: 1.37 G
Aspartic acid: 1.975 G
Glutamic acid: 3.213 G
Glycine: 1.271 G
Proline: 1.019 G
Serine: 0.855 G
Lamb, Australian, imported, fresh, seam fat, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 29.25 G
Energy: 554 KCAL
Energy: 2318 kJ
Protein: 13.81 G
Total lipid (fat): 54.72 G
Ash: 0.67 G
Carbohydrate, by difference: 1.55 G
Calcium, Ca: 8 MG
Iron, Fe: 1.39 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 112 MG
Potassium, K: 164 MG
Sodium, Na: 53 MG
Zinc, Zn: 1.8 MG
Copper, Cu: 0.055 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 6.2 UG
Thiamin: 0.069 MG
Riboflavin: 0.2 MG
Niacin: 3.61 MG
Pantothenic acid: 0.47 MG
Vitamin B-6: 0.233 MG
Fatty acids, total saturated: 28.619 G
SFA 10:0: 0.083 G
SFA 12:0: 0.128 G
SFA 14:0: 1.93 G
SFA 15:0: 0.406 G
SFA 16:0: 12.3 G
SFA 17:0: 0.933 G
SFA 18:0: 12.7 G
SFA 20:0: 0.108 G
SFA 22:0: 0.031 G
Fatty acids, total monounsaturated: 21.229 G
MUFA 14:1: 0.048 G
MUFA 16:1: 0.605 G
MUFA 18:1: 20.54 G
MUFA 18:1 c: 17 G
MUFA 20:1: 0.036 G
Fatty acids, total polyunsaturated: 3.324 G
PUFA 18:2: 2.569 G
PUFA 18:2 n-6 c,c: 0.929 G
PUFA 18:2 CLAs: 0.742 G
PUFA 18:3: 0.596 G
PUFA 18:3 n-3 c,c,c (ALA): 0.585 G
PUFA 18:3 n-6 c,c,c: 0.011 G
PUFA 20:2 n-6 c,c: 0.011 G
PUFA 20:4: 0.035 G
PUFA 20:5 n-3 (EPA): 0.022 G
PUFA 22:5 n-3 (DPA): 0.076 G
PUFA 22:6 n-3 (DHA): 0.016 G
Fatty acids, total trans: 4.438 G
Fatty acids, total trans-monoenoic: 3.54 G
TFA 18:1 t: 3.54 G
TFA 18:2 t not further defined: 0.898 G
Fatty acids, total trans-polyenoic: 0.898 G
Cholesterol: 110 MG
Tryptophan: 0.143 G
Threonine: 0.564 G
Isoleucine: 0.575 G
Leucine: 0.986 G
Lysine: 1.053 G
Methionine: 0.334 G
Cystine: 0.141 G
Phenylalanine: 0.513 G
Tyrosine: 0.431 G
Valine: 0.618 G
Arginine: 0.823 G
Histidine: 0.361 G
Alanine: 0.786 G
Aspartic acid: 1.133 G
Glutamic acid: 1.843 G
Glycine: 0.729 G
Proline: 0.585 G
Serine: 0.491 G
Lamb, Australian, imported, fresh, seam fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 40.32 G
Energy: 459 KCAL
Energy: 1919 kJ
Protein: 15.65 G
Total lipid (fat): 44.01 G
Ash: 0.66 G
Calcium, Ca: 6 MG
Iron, Fe: 0.98 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 71 MG
Potassium, K: 126 MG
Sodium, Na: 55 MG
Zinc, Zn: 1.1 MG
Copper, Cu: 0.031 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 5.7 UG
Thiamin: 0.075 MG
Riboflavin: 0.2 MG
Niacin: 3.94 MG
Pantothenic acid: 0.43 MG
Vitamin B-6: 0.29 MG
Fatty acids, total saturated: 21.397 G
SFA 10:0: 0.078 G
SFA 12:0: 0.147 G
SFA 14:0: 1.72 G
SFA 15:0: 0.299 G
SFA 16:0: 9.44 G
SFA 17:0: 0.653 G
SFA 18:0: 8.9 G
SFA 20:0: 0.074 G
SFA 22:0: 0.087 G
Fatty acids, total monounsaturated: 16.988 G
MUFA 14:1: 0.05 G
MUFA 16:1: 0.519 G
MUFA 18:1: 16.39 G
MUFA 18:1 c: 13.9 G
MUFA 20:1: 0.029 G
Fatty acids, total polyunsaturated: 2.621 G
PUFA 18:2: 2.021 G
PUFA 18:2 n-6 c,c: 0.666 G
PUFA 18:2 CLAs: 0.61 G
PUFA 18:3: 0.436 G
PUFA 18:3 n-3 c,c,c (ALA): 0.429 G
PUFA 18:3 n-6 c,c,c: 0.007 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:4: 0.039 G
PUFA 20:5 n-3 (EPA): 0.024 G
PUFA 22:5 n-3 (DPA): 0.073 G
PUFA 22:6 n-3 (DHA): 0.02 G
Fatty acids, total trans: 3.235 G
Fatty acids, total trans-monoenoic: 2.49 G
TFA 18:1 t: 2.49 G
TFA 18:2 t not further defined: 0.745 G
Fatty acids, total trans-polyenoic: 0.745 G
Cholesterol: 90 MG
Tryptophan: 0.163 G
Threonine: 0.639 G
Isoleucine: 0.652 G
Leucine: 1.117 G
Lysine: 1.193 G
Methionine: 0.378 G
Cystine: 0.16 G
Phenylalanine: 0.582 G
Tyrosine: 0.489 G
Valine: 0.701 G
Arginine: 0.933 G
Histidine: 0.409 G
Alanine: 0.89 G
Aspartic acid: 1.284 G
Glutamic acid: 2.089 G
Glycine: 0.826 G
Proline: 0.663 G
Serine: 0.556 G
Lamb, Australian, imported, fresh, separable fat, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 24 G
Energy: 639 KCAL
Energy: 2674 kJ
Protein: 9.42 G
Total lipid (fat): 66.4 G
Ash: 0.45 G
Calcium, Ca: 27 MG
Iron, Fe: 1.11 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 114 MG
Potassium, K: 179 MG
Sodium, Na: 51 MG
Zinc, Zn: 1.48 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 5.8 UG
Thiamin: 0.063 MG
Riboflavin: 0.14 MG
Niacin: 2.89 MG
Pantothenic acid: 0.4 MG
Vitamin B-6: 0.171 MG
Vitamin B-12: 1.84 UG
Fatty acids, total saturated: 34.751 G
SFA 10:0: 0.148 G
SFA 12:0: 0.232 G
SFA 14:0: 2.911 G
SFA 15:0: 0.464 G
SFA 16:0: 15.366 G
SFA 17:0: 1.16 G
SFA 18:0: 14.343 G
SFA 20:0: 0.127 G
Fatty acids, total monounsaturated: 26.377 G
MUFA 14:1: 0.127 G
MUFA 16:1: 1.223 G
MUFA 18:1: 24.299 G
MUFA 20:1: 0.253 G
Fatty acids, total polyunsaturated: 2.331 G
PUFA 18:2: 1.519 G
PUFA 18:3: 0.749 G
PUFA 20:4: 0.063 G
Cholesterol: 83 MG
Tryptophan: 0.11 G
Threonine: 0.402 G
Isoleucine: 0.455 G
Leucine: 0.732 G
Lysine: 0.832 G
Methionine: 0.241 G
Cystine: 0.113 G
Phenylalanine: 0.383 G
Tyrosine: 0.316 G
Valine: 0.508 G
Arginine: 0.559 G
Histidine: 0.298 G
Alanine: 0.567 G
Aspartic acid: 0.829 G
Glutamic acid: 1.367 G
Glycine: 0.46 G
Proline: 0.395 G
Serine: 0.35 G
Lamb, Australian, imported, fresh, separable fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
OTHER ANIMAL FATS (EUROFIR) e.g. beef fat, goose fat
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 25.08 G
Energy: 648 KCAL
Energy: 2711 kJ
Protein: 6.27 G
Total lipid (fat): 68.87 G
Ash: 0.35 G
Calcium, Ca: 19 MG
Iron, Fe: 0.63 MG
Magnesium, Mg: 7 MG
Phosphorus, P: 71 MG
Potassium, K: 112 MG
Sodium, Na: 33 MG
Zinc, Zn: 1.06 MG
Copper, Cu: 0.046 MG
Selenium, Se: 4 UG
Thiamin: 0.057 MG
Riboflavin: 0.107 MG
Niacin: 1.753 MG
Pantothenic acid: 0.263 MG
Vitamin B-6: 0.111 MG
Vitamin B-12: 1.06 UG
Fatty acids, total saturated: 35.353 G
SFA 10:0: 0.142 G
SFA 12:0: 0.241 G
SFA 14:0: 2.942 G
SFA 15:0: 0.47 G
SFA 16:0: 16.2 G
SFA 17:0: 1.138 G
SFA 18:0: 14.089 G
SFA 20:0: 0.131 G
Fatty acids, total monounsaturated: 27.975 G
MUFA 14:1: 0.12 G
MUFA 16:1: 1.334 G
MUFA 18:1: 25.771 G
MUFA 20:1: 0.246 G
Fatty acids, total polyunsaturated: 2.844 G
PUFA 18:2: 1.652 G
PUFA 18:3: 0.798 G
PUFA 20:4: 0.263 G
Cholesterol: 77 MG
Tryptophan: 0.073 G
Threonine: 0.268 G
Isoleucine: 0.303 G
Leucine: 0.487 G
Lysine: 0.553 G
Methionine: 0.16 G
Cystine: 0.075 G
Phenylalanine: 0.255 G
Tyrosine: 0.211 G
Valine: 0.338 G
Arginine: 0.372 G
Histidine: 0.199 G
Alanine: 0.377 G
Aspartic acid: 0.551 G
Glutamic acid: 0.909 G
Glycine: 0.306 G
Proline: 0.263 G
Serine: 0.233 G
Lamb, Australian, imported, fresh, shoulder ,blade, separable lean only, trimmed to 1/8 fat, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.25 G
Energy: 231 KCAL
Energy: 967 kJ
Protein: 23.83 G
Total lipid (fat): 14.38 G
Ash: 1.07 G
Calcium, Ca: 28 MG
Iron, Fe: 1.67 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 188 MG
Potassium, K: 315 MG
Sodium, Na: 94 MG
Zinc, Zn: 6.32 MG
Copper, Cu: 0.131 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 9 UG
Thiamin: 0.1 MG
Riboflavin: 0.29 MG
Niacin: 4.695 MG
Pantothenic acid: 0.775 MG
Vitamin B-6: 0.211 MG
Vitamin B-12: 3.56 UG
Fatty acids, total saturated: 6.334 G
SFA 10:0: 0.019 G
SFA 12:0: 0.041 G
SFA 14:0: 0.487 G
SFA 15:0: 0.07 G
SFA 16:0: 3.075 G
SFA 17:0: 0.186 G
SFA 18:0: 2.386 G
SFA 20:0: 0.07 G
Fatty acids, total monounsaturated: 5.589 G
MUFA 14:1: 0.021 G
MUFA 16:1: 0.248 G
MUFA 18:1: 5.181 G
MUFA 20:1: 0.041 G
Fatty acids, total polyunsaturated: 0.559 G
PUFA 18:2: 0.324 G
PUFA 18:3: 0.157 G
PUFA 20:4: 0.041 G
Cholesterol: 85 MG
Tryptophan: 0.278 G
Threonine: 1.018 G
Isoleucine: 1.152 G
Leucine: 1.853 G
Lysine: 2.105 G
Methionine: 0.61 G
Cystine: 0.286 G
Phenylalanine: 0.969 G
Tyrosine: 0.801 G
Valine: 1.285 G
Arginine: 1.415 G
Histidine: 0.755 G
Alanine: 1.434 G
Aspartic acid: 2.097 G
Glutamic acid: 3.459 G
Glycine: 1.163 G
Proline: 0.999 G
Serine: 0.885 G
Lamb, Australian, imported, fresh, shoulder, arm, separable lean and fat, trimmed to 1/8 fat, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 51.03 G
Energy: 311 KCAL
Energy: 1301 kJ
Protein: 29.7 G
Total lipid (fat): 20.38 G
Ash: 0.93 G
Calcium, Ca: 27 MG
Iron, Fe: 2.42 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 201 MG
Potassium, K: 268 MG
Sodium, Na: 73 MG
Zinc, Zn: 6.64 MG
Copper, Cu: 0.188 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 9.2 UG
Thiamin: 0.093 MG
Riboflavin: 0.263 MG
Niacin: 4.369 MG
Pantothenic acid: 0.707 MG
Vitamin B-6: 0.203 MG
Vitamin B-12: 3.25 UG
Fatty acids, total saturated: 9.696 G
SFA 10:0: 0.041 G
SFA 12:0: 0.064 G
SFA 14:0: 0.788 G
SFA 15:0: 0.127 G
SFA 16:0: 4.482 G
SFA 17:0: 0.311 G
SFA 18:0: 3.852 G
SFA 20:0: 0.032 G
Fatty acids, total monounsaturated: 8.173 G
MUFA 14:1: 0.034 G
MUFA 16:1: 0.373 G
MUFA 18:1: 7.541 G
MUFA 20:1: 0.072 G
Fatty acids, total polyunsaturated: 0.83 G
PUFA 18:2: 0.517 G
PUFA 18:3: 0.246 G
PUFA 20:4: 0.06 G
Cholesterol: 106 MG
Tryptophan: 0.347 G
Threonine: 1.269 G
Isoleucine: 1.435 G
Leucine: 2.309 G
Lysine: 2.623 G
Methionine: 0.76 G
Cystine: 0.356 G
Phenylalanine: 1.207 G
Tyrosine: 0.998 G
Valine: 1.601 G
Arginine: 1.763 G
Histidine: 0.941 G
Alanine: 1.787 G
Aspartic acid: 2.613 G
Glutamic acid: 4.309 G
Glycine: 1.449 G
Proline: 1.245 G
Serine: 1.102 G
Lamb, Australian, imported, fresh, shoulder, arm, separable lean and fat, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 63.82 G
Energy: 243 KCAL
Energy: 1017 kJ
Protein: 17.06 G
Total lipid (fat): 18.89 G
Ash: 0.83 G
Calcium, Ca: 16 MG
Iron, Fe: 1.35 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 168 MG
Potassium, K: 281 MG
Sodium, Na: 72 MG
Zinc, Zn: 3.52 MG
Copper, Cu: 0.12 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 6.5 UG
Thiamin: 0.107 MG
Riboflavin: 0.212 MG
Niacin: 3.994 MG
Pantothenic acid: 0.677 MG
Vitamin B-6: 0.26 MG
Vitamin B-12: 2.6 UG
Fatty acids, total saturated: 9.125 G
SFA 12:0: 0.06 G
SFA 14:0: 0.752 G
SFA 15:0: 0.117 G
SFA 16:0: 4.31 G
SFA 17:0: 0.289 G
SFA 18:0: 3.597 G
Fatty acids, total monounsaturated: 7.697 G
MUFA 16:1: 0.363 G
MUFA 18:1: 7.122 G
MUFA 20:1: 0.071 G
Fatty acids, total polyunsaturated: 0.777 G
PUFA 18:2: 0.469 G
PUFA 18:3: 0.228 G
PUFA 20:4: 0.08 G
Cholesterol: 65 MG
Tryptophan: 0.199 G
Threonine: 0.729 G
Isoleucine: 0.824 G
Leucine: 1.327 G
Lysine: 1.507 G
Methionine: 0.437 G
Cystine: 0.205 G
Phenylalanine: 0.693 G
Tyrosine: 0.573 G
Valine: 0.92 G
Arginine: 1.013 G
Histidine: 0.54 G
Alanine: 1.026 G
Aspartic acid: 1.501 G
Glutamic acid: 2.476 G
Glycine: 0.833 G
Proline: 0.715 G
Serine: 0.633 G
Lamb, Australian, imported, fresh, shoulder, arm, separable lean only, trimmed to 1/8 fat, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.98 G
Energy: 238 KCAL
Energy: 996 kJ
Protein: 34.17 G
Total lipid (fat): 10.23 G
Ash: 1.03 G
Calcium, Ca: 27 MG
Iron, Fe: 2.71 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 221 MG
Potassium, K: 287 MG
Sodium, Na: 78 MG
Zinc, Zn: 7.78 MG
Copper, Cu: 0.215 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 10.6 UG
Thiamin: 0.1 MG
Riboflavin: 0.29 MG
Niacin: 4.695 MG
Pantothenic acid: 0.775 MG
Vitamin B-6: 0.211 MG
Vitamin B-12: 3.56 UG
Fatty acids, total saturated: 4.173 G
SFA 10:0: 0.018 G
SFA 12:0: 0.026 G
SFA 14:0: 0.32 G
SFA 15:0: 0.053 G
SFA 16:0: 2.082 G
SFA 17:0: 0.123 G
SFA 18:0: 1.539 G
SFA 20:0: 0.012 G
Fatty acids, total monounsaturated: 4.16 G
MUFA 14:1: 0.013 G
MUFA 16:1: 0.185 G
MUFA 18:1: 3.847 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 0.499 G
PUFA 18:2: 0.297 G
PUFA 18:3: 0.135 G
PUFA 20:4: 0.059 G
Cholesterol: 111 MG
Tryptophan: 0.399 G
Threonine: 1.46 G
Isoleucine: 1.651 G
Leucine: 2.657 G
Lysine: 3.018 G
Methionine: 0.875 G
Cystine: 0.41 G
Phenylalanine: 1.389 G
Tyrosine: 1.148 G
Valine: 1.842 G
Arginine: 2.028 G
Histidine: 1.082 G
Alanine: 2.055 G
Aspartic acid: 3.007 G
Glutamic acid: 4.958 G
Glycine: 1.667 G
Proline: 1.432 G
Serine: 1.268 G
Lamb, Australian, imported, fresh, shoulder, arm, separable lean only, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 73.95 G
Energy: 137 KCAL
Energy: 573 kJ
Protein: 19.88 G
Total lipid (fat): 5.81 G
Ash: 0.95 G
Calcium, Ca: 15 MG
Iron, Fe: 1.54 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 193 MG
Potassium, K: 325 MG
Sodium, Na: 83 MG
Zinc, Zn: 4.16 MG
Copper, Cu: 0.139 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 7.7 UG
Thiamin: 0.12 MG
Riboflavin: 0.24 MG
Niacin: 4.58 MG
Pantothenic acid: 0.785 MG
Vitamin B-6: 0.299 MG
Vitamin B-12: 3.01 UG
Fatty acids, total saturated: 2.335 G
SFA 12:0: 0.013 G
SFA 14:0: 0.178 G
SFA 15:0: 0.025 G
SFA 16:0: 1.199 G
SFA 17:0: 0.067 G
SFA 18:0: 0.852 G
Fatty acids, total monounsaturated: 2.424 G
MUFA 16:1: 0.108 G
MUFA 18:1: 2.243 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 0.27 G
PUFA 18:2: 0.16 G
PUFA 18:3: 0.078 G
PUFA 20:4: 0.032 G
Cholesterol: 62 MG
Tryptophan: 0.232 G
Threonine: 0.849 G
Isoleucine: 0.961 G
Leucine: 1.546 G
Lysine: 1.756 G
Methionine: 0.509 G
Cystine: 0.239 G
Phenylalanine: 0.808 G
Tyrosine: 0.668 G
Valine: 1.072 G
Arginine: 1.18 G
Histidine: 0.63 G
Alanine: 1.196 G
Aspartic acid: 1.75 G
Glutamic acid: 2.885 G
Glycine: 0.97 G
Proline: 0.834 G
Serine: 0.738 G
Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8 fat, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.63 G
Energy: 291 KCAL
Energy: 1218 kJ
Protein: 21.71 G
Total lipid (fat): 22.03 G
Ash: 0.98 G
Calcium, Ca: 28 MG
Iron, Fe: 1.58 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 177 MG
Potassium, K: 295 MG
Sodium, Na: 88 MG
Zinc, Zn: 5.61 MG
Copper, Cu: 0.121 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 8.2 UG
Thiamin: 0.095 MG
Riboflavin: 0.268 MG
Niacin: 4.43 MG
Pantothenic acid: 0.72 MG
Vitamin B-6: 0.205 MG
Vitamin B-12: 3.3 UG
Fatty acids, total saturated: 10.51 G
SFA 10:0: 0.038 G
SFA 12:0: 0.069 G
SFA 14:0: 0.843 G
SFA 15:0: 0.128 G
SFA 16:0: 4.881 G
SFA 17:0: 0.329 G
SFA 18:0: 4.143 G
SFA 20:0: 0.078 G
Fatty acids, total monounsaturated: 8.644 G
MUFA 14:1: 0.04 G
MUFA 16:1: 0.391 G
MUFA 18:1: 7.99 G
MUFA 20:1: 0.072 G
Fatty acids, total polyunsaturated: 0.82 G
PUFA 18:2: 0.5 G
PUFA 18:3: 0.244 G
PUFA 20:4: 0.045 G
Cholesterol: 84 MG
Tryptophan: 0.254 G
Threonine: 0.928 G
Isoleucine: 1.049 G
Leucine: 1.689 G
Lysine: 1.918 G
Methionine: 0.556 G
Cystine: 0.261 G
Phenylalanine: 0.882 G
Tyrosine: 0.73 G
Valine: 1.171 G
Arginine: 1.289 G
Histidine: 0.688 G
Alanine: 1.306 G
Aspartic acid: 1.911 G
Glutamic acid: 3.151 G
Glycine: 1.06 G
Proline: 0.91 G
Serine: 0.806 G
Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.13 G
Energy: 262 KCAL
Energy: 1096 kJ
Protein: 16.48 G
Total lipid (fat): 21.28 G
Ash: 0.76 G
Calcium, Ca: 19 MG
Iron, Fe: 1.21 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 150 MG
Potassium, K: 260 MG
Sodium, Na: 78 MG
Zinc, Zn: 4.37 MG
Copper, Cu: 0.109 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 6.9 UG
Thiamin: 0.107 MG
Riboflavin: 0.213 MG
Niacin: 4.004 MG
Pantothenic acid: 0.679 MG
Vitamin B-6: 0.261 MG
Vitamin B-12: 2.61 UG
Fatty acids, total saturated: 10.3 G
SFA 10:0: 0.038 G
SFA 12:0: 0.066 G
SFA 14:0: 0.833 G
SFA 15:0: 0.131 G
SFA 16:0: 4.824 G
SFA 17:0: 0.309 G
SFA 18:0: 4.061 G
SFA 20:0: 0.039 G
Fatty acids, total monounsaturated: 8.579 G
MUFA 14:1: 0.031 G
MUFA 16:1: 0.393 G
MUFA 18:1: 7.922 G
MUFA 20:1: 0.081 G
Fatty acids, total polyunsaturated: 0.864 G
PUFA 18:2: 0.509 G
PUFA 18:3: 0.244 G
PUFA 20:4: 0.078 G
Cholesterol: 67 MG
Tryptophan: 0.193 G
Threonine: 0.704 G
Isoleucine: 0.796 G
Leucine: 1.282 G
Lysine: 1.456 G
Methionine: 0.422 G
Cystine: 0.198 G
Phenylalanine: 0.67 G
Tyrosine: 0.554 G
Valine: 0.889 G
Arginine: 0.978 G
Histidine: 0.522 G
Alanine: 0.992 G
Aspartic acid: 1.451 G
Glutamic acid: 2.392 G
Glycine: 0.804 G
Proline: 0.691 G
Serine: 0.612 G
Lamb, Australian, imported, fresh, shoulder, blade, separable lean only, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 71.62 G
Energy: 164 KCAL
Energy: 686 kJ
Protein: 19.1 G
Total lipid (fat): 9.09 G
Ash: 0.87 G
Calcium, Ca: 19 MG
Iron, Fe: 1.36 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 170 MG
Potassium, K: 298 MG
Sodium, Na: 90 MG
Zinc, Zn: 5.22 MG
Copper, Cu: 0.126 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 8.1 UG
Thiamin: 0.12 MG
Riboflavin: 0.24 MG
Niacin: 4.58 MG
Pantothenic acid: 0.785 MG
Vitamin B-6: 0.299 MG
Vitamin B-12: 3.01 UG
Fatty acids, total saturated: 3.883 G
SFA 10:0: 0.012 G
SFA 12:0: 0.021 G
SFA 14:0: 0.292 G
SFA 15:0: 0.044 G
SFA 16:0: 1.91 G
SFA 17:0: 0.097 G
SFA 18:0: 1.492 G
SFA 20:0: 0.016 G
Fatty acids, total monounsaturated: 3.611 G
MUFA 14:1: 0.008 G
MUFA 16:1: 0.151 G
MUFA 18:1: 3.35 G
MUFA 20:1: 0.039 G
Fatty acids, total polyunsaturated: 0.357 G
PUFA 18:2: 0.217 G
PUFA 18:3: 0.102 G
PUFA 20:4: 0.031 G
Cholesterol: 64 MG
Tryptophan: 0.223 G
Threonine: 0.816 G
Isoleucine: 0.923 G
Leucine: 1.485 G
Lysine: 1.687 G
Methionine: 0.489 G
Cystine: 0.229 G
Phenylalanine: 0.776 G
Tyrosine: 0.642 G
Valine: 1.03 G
Arginine: 1.134 G
Histidine: 0.605 G
Alanine: 1.149 G
Aspartic acid: 1.681 G
Glutamic acid: 2.772 G
Glycine: 0.932 G
Proline: 0.801 G
Serine: 0.709 G
Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8 fat, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 55.31 G
Energy: 296 KCAL
Energy: 1238 kJ
Protein: 23.58 G
Total lipid (fat): 21.65 G
Ash: 0.96 G
Calcium, Ca: 28 MG
Iron, Fe: 1.78 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 183 MG
Potassium, K: 288 MG
Sodium, Na: 85 MG
Zinc, Zn: 5.85 MG
Copper, Cu: 0.137 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 4.5 UG
Thiamin: 0.094 MG
Riboflavin: 0.267 MG
Niacin: 4.415 MG
Pantothenic acid: 0.717 MG
Vitamin B-6: 0.204 MG
Vitamin B-12: 3.29 UG
Fatty acids, total saturated: 10.324 G
SFA 10:0: 0.038 G
SFA 12:0: 0.068 G
SFA 14:0: 0.831 G
SFA 15:0: 0.128 G
SFA 16:0: 4.79 G
SFA 17:0: 0.325 G
SFA 18:0: 4.077 G
SFA 20:0: 0.068 G
Fatty acids, total monounsaturated: 8.537 G
MUFA 14:1: 0.036 G
MUFA 16:1: 0.387 G
MUFA 18:1: 7.888 G
MUFA 20:1: 0.072 G
Fatty acids, total polyunsaturated: 0.822 G
PUFA 18:2: 0.504 G
PUFA 18:3: 0.244 G
PUFA 20:4: 0.048 G
Cholesterol: 89 MG
Tryptophan: 0.275 G
Threonine: 1.007 G
Isoleucine: 1.14 G
Leucine: 1.834 G
Lysine: 2.083 G
Methionine: 0.604 G
Cystine: 0.283 G
Phenylalanine: 0.958 G
Tyrosine: 0.792 G
Valine: 1.272 G
Arginine: 1.4 G
Histidine: 0.747 G
Alanine: 1.419 G
Aspartic acid: 2.075 G
Glutamic acid: 3.422 G
Glycine: 1.151 G
Proline: 0.989 G
Serine: 0.875 G
Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.7 G
Energy: 256 KCAL
Energy: 1071 kJ
Protein: 16.68 G
Total lipid (fat): 20.47 G
Ash: 0.78 G
Calcium, Ca: 18 MG
Iron, Fe: 1.26 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 156 MG
Potassium, K: 267 MG
Sodium, Na: 76 MG
Zinc, Zn: 4.09 MG
Copper, Cu: 0.113 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 3.3 UG
Thiamin: 0.107 MG
Riboflavin: 0.213 MG
Niacin: 4.001 MG
Pantothenic acid: 0.678 MG
Vitamin B-6: 0.261 MG
Vitamin B-12: 2.61 UG
Fatty acids, total saturated: 9.907 G
SFA 10:0: 0.029 G
SFA 12:0: 0.064 G
SFA 14:0: 0.805 G
SFA 15:0: 0.127 G
SFA 16:0: 4.65 G
SFA 17:0: 0.302 G
SFA 18:0: 3.904 G
SFA 20:0: 0.027 G
Fatty acids, total monounsaturated: 8.284 G
MUFA 14:1: 0.025 G
MUFA 16:1: 0.382 G
MUFA 18:1: 7.651 G
MUFA 20:1: 0.078 G
Fatty acids, total polyunsaturated: 0.84 G
PUFA 18:2: 0.496 G
PUFA 18:3: 0.238 G
PUFA 20:4: 0.079 G
Cholesterol: 66 MG
Tryptophan: 0.195 G
Threonine: 0.712 G
Isoleucine: 0.806 G
Leucine: 1.297 G
Lysine: 1.473 G
Methionine: 0.427 G
Cystine: 0.2 G
Phenylalanine: 0.678 G
Tyrosine: 0.56 G
Valine: 0.899 G
Arginine: 0.99 G
Histidine: 0.528 G
Alanine: 1.003 G
Aspartic acid: 1.468 G
Glutamic acid: 2.42 G
Glycine: 0.814 G
Proline: 0.699 G
Serine: 0.619 G
Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 72.39 G
Energy: 155 KCAL
Energy: 649 kJ
Protein: 19.36 G
Total lipid (fat): 8.01 G
Ash: 0.89 G
Calcium, Ca: 18 MG
Iron, Fe: 1.42 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 178 MG
Potassium, K: 306 MG
Sodium, Na: 88 MG
Zinc, Zn: 4.87 MG
Copper, Cu: 0.13 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 3.9 UG
Thiamin: 0.12 MG
Riboflavin: 0.24 MG
Niacin: 4.58 MG
Pantothenic acid: 0.785 MG
Vitamin B-6: 0.299 MG
Vitamin B-12: 3.01 UG
Fatty acids, total saturated: 3.355 G
SFA 12:0: 0.018 G
SFA 14:0: 0.255 G
SFA 15:0: 0.038 G
SFA 16:0: 1.676 G
SFA 17:0: 0.087 G
SFA 18:0: 1.281 G
Fatty acids, total monounsaturated: 3.214 G
MUFA 16:1: 0.137 G
MUFA 18:1: 2.985 G
MUFA 20:1: 0.034 G
Fatty acids, total polyunsaturated: 0.323 G
PUFA 18:2: 0.198 G
PUFA 18:3: 0.094 G
PUFA 20:4: 0.031 G
Cholesterol: 64 MG
Tryptophan: 0.226 G
Threonine: 0.827 G
Isoleucine: 0.935 G
Leucine: 1.505 G
Lysine: 1.71 G
Methionine: 0.496 G
Cystine: 0.232 G
Phenylalanine: 0.787 G
Tyrosine: 0.65 G
Valine: 1.044 G
Arginine: 1.149 G
Histidine: 0.613 G
Alanine: 1.165 G
Aspartic acid: 1.704 G
Glutamic acid: 2.809 G
Glycine: 0.945 G
Proline: 0.811 G
Serine: 0.719 G
Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8 fat, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.05 G
Energy: 233 KCAL
Energy: 975 kJ
Protein: 26.18 G
Total lipid (fat): 13.44 G
Ash: 1.06 G
Calcium, Ca: 28 MG
Iron, Fe: 1.9 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 195 MG
Potassium, K: 308 MG
Sodium, Na: 91 MG
Zinc, Zn: 6.65 MG
Copper, Cu: 0.15 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 5.1 UG
Thiamin: 0.1 MG
Riboflavin: 0.29 MG
Niacin: 4.695 MG
Pantothenic acid: 0.775 MG
Vitamin B-6: 0.211 MG
Vitamin B-12: 3.56 UG
Fatty acids, total saturated: 5.843 G
SFA 10:0: 0.018 G
SFA 12:0: 0.038 G
SFA 14:0: 0.449 G
SFA 15:0: 0.066 G
SFA 16:0: 2.85 G
SFA 17:0: 0.172 G
SFA 18:0: 2.193 G
SFA 20:0: 0.057 G
Fatty acids, total monounsaturated: 5.264 G
MUFA 14:1: 0.019 G
MUFA 16:1: 0.233 G
MUFA 18:1: 4.878 G
MUFA 20:1: 0.039 G
Fatty acids, total polyunsaturated: 0.546 G
PUFA 18:2: 0.318 G
PUFA 18:3: 0.152 G
PUFA 20:4: 0.045 G
Cholesterol: 91 MG
Tryptophan: 0.306 G
Threonine: 1.118 G
Isoleucine: 1.265 G
Leucine: 2.036 G
Lysine: 2.312 G
Methionine: 0.67 G
Cystine: 0.314 G
Phenylalanine: 1.064 G
Tyrosine: 0.88 G
Valine: 1.412 G
Arginine: 1.554 G
Histidine: 0.829 G
Alanine: 1.575 G
Aspartic acid: 2.304 G
Glutamic acid: 3.799 G
Glycine: 1.278 G
Proline: 1.098 G
Serine: 0.972 G
Lamb, Australian, imported, fresh, tenderloin, boneless, separable lean and fat, trimmed to 1/8 fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.38 G
Energy: 187 KCAL
Energy: 781 kJ
Protein: 30.87 G
Total lipid (fat): 7.02 G
Ash: 1.48 G
Calcium, Ca: 2 MG
Iron, Fe: 2.52 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 170 MG
Potassium, K: 231 MG
Sodium, Na: 61 MG
Zinc, Zn: 2.42 MG
Copper, Cu: 0.137 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 9.7 UG
Thiamin: 0.192 MG
Riboflavin: 0.568 MG
Niacin: 9.544 MG
Pantothenic acid: 1.215 MG
Vitamin B-6: 0.769 MG
Vitamin B-12: 2.65 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.77 MG
Fatty acids, total saturated: 2.251 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.119 G
SFA 15:0: 0.02 G
SFA 16:0: 1.081 G
SFA 17:0: 0.064 G
SFA 18:0: 0.964 G
SFA 20:0: 0.001 G
Fatty acids, total monounsaturated: 2.077 G
MUFA 16:1: 0.058 G
MUFA 18:1: 2.019 G
MUFA 18:1 c: 1.82 G
Fatty acids, total polyunsaturated: 0.546 G
PUFA 18:2: 0.303 G
PUFA 18:2 n-6 c,c: 0.229 G
PUFA 18:2 CLAs: 0.019 G
PUFA 18:3: 0.09 G
PUFA 18:3 n-3 c,c,c (ALA): 0.09 G
PUFA 20:4: 0.074 G
PUFA 20:5 n-3 (EPA): 0.033 G
PUFA 22:5 n-3 (DPA): 0.033 G
PUFA 22:6 n-3 (DHA): 0.013 G
Fatty acids, total trans: 0.255 G
Fatty acids, total trans-monoenoic: 0.199 G
TFA 18:1 t: 0.199 G
TFA 18:2 t not further defined: 0.056 G
Fatty acids, total trans-polyenoic: 0.056 G
Cholesterol: 110 MG
Tryptophan: 0.321 G
Threonine: 1.261 G
Isoleucine: 1.285 G
Leucine: 2.204 G
Lysine: 2.355 G
Methionine: 0.746 G
Cystine: 0.316 G
Phenylalanine: 1.148 G
Tyrosine: 0.965 G
Valine: 1.383 G
Arginine: 1.841 G
Histidine: 0.807 G
Alanine: 1.757 G
Aspartic acid: 2.534 G
Glutamic acid: 4.122 G
Glycine: 1.63 G
Proline: 1.308 G
Serine: 1.097 G
Lamb, Australian, imported, fresh, tenderloin, boneless, separable lean and fat, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 71.83 G
Energy: 143 KCAL
Energy: 597 kJ
Protein: 23.23 G
Total lipid (fat): 5.52 G
Ash: 1.08 G
Calcium, Ca: 2 MG
Iron, Fe: 2.25 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 208 MG
Potassium, K: 308 MG
Sodium, Na: 73 MG
Zinc, Zn: 2.3 MG
Copper, Cu: 0.126 MG
Manganese, Mn: 0.006 MG
Selenium, Se: 8 UG
Thiamin: 0.145 MG
Riboflavin: 0.376 MG
Niacin: 8.394 MG
Pantothenic acid: 0.87 MG
Vitamin B-6: 0.55 MG
Vitamin B-12: 2.1 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.5 MG
Fatty acids, total saturated: 2.255 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.139 G
SFA 15:0: 0.023 G
SFA 16:0: 1.116 G
SFA 17:0: 0.065 G
SFA 18:0: 0.906 G
SFA 20:0: 0.001 G
SFA 22:0: 0.001 G
Fatty acids, total monounsaturated: 2.087 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.061 G
MUFA 18:1: 2.024 G
MUFA 18:1 c: 1.801 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.46 G
PUFA 18:2: 0.26 G
PUFA 18:2 n-6 c,c: 0.184 G
PUFA 18:2 CLAs: 0.021 G
PUFA 18:3: 0.081 G
PUFA 18:3 n-3 c,c,c (ALA): 0.081 G
PUFA 20:4: 0.054 G
PUFA 20:5 n-3 (EPA): 0.025 G
PUFA 22:5 n-3 (DPA): 0.028 G
PUFA 22:6 n-3 (DHA): 0.012 G
Fatty acids, total trans: 0.277 G
Fatty acids, total trans-monoenoic: 0.223 G
TFA 18:1 t: 0.223 G
TFA 18:2 t not further defined: 0.055 G
Fatty acids, total trans-polyenoic: 0.055 G
Cholesterol: 76 MG
Tryptophan: 0.241 G
Threonine: 0.949 G
Isoleucine: 0.967 G
Leucine: 1.658 G
Lysine: 1.771 G
Methionine: 0.561 G
Cystine: 0.237 G
Phenylalanine: 0.864 G
Tyrosine: 0.726 G
Valine: 1.04 G
Arginine: 1.385 G
Histidine: 0.607 G
Alanine: 1.322 G
Aspartic acid: 1.906 G
Glutamic acid: 3.101 G
Glycine: 1.226 G
Proline: 0.984 G
Serine: 0.825 G
Lamb, Australian, imported, fresh, tenderloin, boneless, separable lean only, trimmed to 1/8 fat, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62.62 G
Energy: 184 KCAL
Energy: 771 kJ
Protein: 30.97 G
Total lipid (fat): 6.71 G
Ash: 1.49 G
Calcium, Ca: 2 MG
Iron, Fe: 2.52 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 170 MG
Potassium, K: 231 MG
Sodium, Na: 61 MG
Zinc, Zn: 2.42 MG
Copper, Cu: 0.137 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 9.8 UG
Thiamin: 0.193 MG
Riboflavin: 0.57 MG
Niacin: 9.58 MG
Pantothenic acid: 1.22 MG
Vitamin B-6: 0.772 MG
Vitamin B-12: 2.67 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.77 MG
Fatty acids, total saturated: 2.084 G
SFA 14:0: 0.107 G
SFA 15:0: 0.018 G
SFA 16:0: 1.01 G
SFA 17:0: 0.059 G
SFA 18:0: 0.89 G
Fatty acids, total monounsaturated: 1.953 G
MUFA 16:1: 0.054 G
MUFA 18:1: 1.899 G
MUFA 18:1 c: 1.72 G
Fatty acids, total polyunsaturated: 0.529 G
PUFA 18:2: 0.289 G
PUFA 18:2 n-6 c,c: 0.225 G
PUFA 18:2 CLAs: 0.014 G
PUFA 18:3: 0.087 G
PUFA 18:3 n-3 c,c,c (ALA): 0.087 G
PUFA 20:4: 0.074 G
PUFA 20:5 n-3 (EPA): 0.033 G
PUFA 22:5 n-3 (DPA): 0.033 G
PUFA 22:6 n-3 (DHA): 0.013 G
Fatty acids, total trans: 0.229 G
Fatty acids, total trans-monoenoic: 0.179 G
TFA 18:1 t: 0.179 G
TFA 18:2 t not further defined: 0.05 G
Fatty acids, total trans-polyenoic: 0.05 G
Cholesterol: 111 MG
Tryptophan: 0.322 G
Threonine: 1.265 G
Isoleucine: 1.289 G
Leucine: 2.211 G
Lysine: 2.362 G
Methionine: 0.748 G
Cystine: 0.317 G
Phenylalanine: 1.152 G
Tyrosine: 0.968 G
Valine: 1.387 G
Arginine: 1.847 G
Histidine: 0.81 G
Alanine: 1.762 G
Aspartic acid: 2.542 G
Glutamic acid: 4.134 G
Glycine: 1.635 G
Proline: 1.312 G
Serine: 1.101 G
Lamb, Australian, imported, fresh, tenderloin, boneless, separable lean only, trimmed to 1/8 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
AUSTRALIA US FDA 1995 Code: AU
GRADE OF MEAT NOT KNOWN
TENDERLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 72.45 G
Energy: 136 KCAL
Energy: 570 kJ
Protein: 23.42 G
Total lipid (fat): 4.73 G
Ash: 1.09 G
Calcium, Ca: 2 MG
Iron, Fe: 2.27 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 210 MG
Potassium, K: 311 MG
Sodium, Na: 73 MG
Zinc, Zn: 2.32 MG
Copper, Cu: 0.128 MG
Manganese, Mn: 0.006 MG
Selenium, Se: 8.1 UG
Thiamin: 0.147 MG
Riboflavin: 0.38 MG
Niacin: 8.49 MG
Pantothenic acid: 0.88 MG
Vitamin B-6: 0.556 MG
Vitamin B-12: 2.14 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.51 MG
Fatty acids, total saturated: 1.857 G
SFA 14:0: 0.108 G
SFA 15:0: 0.017 G
SFA 16:0: 0.936 G
SFA 17:0: 0.052 G
SFA 18:0: 0.744 G
Fatty acids, total monounsaturated: 1.767 G
MUFA 16:1: 0.051 G
MUFA 18:1: 1.716 G
MUFA 18:1 c: 1.54 G
Fatty acids, total polyunsaturated: 0.417 G
PUFA 18:2: 0.225 G
PUFA 18:2 n-6 c,c: 0.175 G
PUFA 18:2 CLAs: 0.009 G
PUFA 18:3: 0.074 G
PUFA 18:3 n-3 c,c,c (ALA): 0.074 G
PUFA 20:4: 0.054 G
PUFA 20:5 n-3 (EPA): 0.025 G
PUFA 22:5 n-3 (DPA): 0.027 G
PUFA 22:6 n-3 (DHA): 0.012 G
Fatty acids, total trans: 0.217 G
Fatty acids, total trans-monoenoic: 0.176 G
TFA 18:1 t: 0.176 G
TFA 18:2 t not further defined: 0.041 G
Fatty acids, total trans-polyenoic: 0.041 G
Cholesterol: 76 MG
Tryptophan: 0.243 G
Threonine: 0.957 G
Isoleucine: 0.975 G
Leucine: 1.672 G
Lysine: 1.786 G
Methionine: 0.566 G
Cystine: 0.239 G
Phenylalanine: 0.871 G
Tyrosine: 0.732 G
Valine: 1.049 G
Arginine: 1.396 G
Histidine: 0.612 G
Alanine: 1.333 G
Aspartic acid: 1.922 G
Glutamic acid: 3.126 G
Glycine: 1.236 G
Proline: 0.992 G
Serine: 0.832 G
Lamb, chop
Water: 55.83 G
Energy: 264 KCAL
Protein: 27.36 G
Total lipid (fat): 16.27 G
Calcium, Ca: 20 MG
Iron, Fe: 1.89 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 209 MG
Potassium, K: 349 MG
Sodium, Na: 387 MG
Zinc, Zn: 3.78 MG
Copper, Cu: 0.136 MG
Selenium, Se: 29.9 UG
Thiamin: 0.104 MG
Riboflavin: 0.263 MG
Niacin: 6.92 MG
Vitamin B-6: 0.144 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Choline, total: 100.2 MG
Vitamin B-12: 2.48 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 4.3 UG
Fatty acids, total saturated: 6.602 G
SFA 10:0: 0.04 G
SFA 12:0: 0.064 G
SFA 14:0: 0.605 G
SFA 16:0: 3.398 G
SFA 18:0: 2.158 G
Fatty acids, total monounsaturated: 6.925 G
MUFA 16:1: 0.476 G
MUFA 18:1: 6.319 G
Fatty acids, total polyunsaturated: 1.151 G
PUFA 18:2: 0.883 G
PUFA 18:3: 0.203 G
PUFA 20:4: 0.064 G
Cholesterol: 97 MG
Lamb, composite of trimmed retail cuts, separable fat, trimmed to 1/4 fat, choice, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 26.14 G
Energy: 586 KCAL
Energy: 2452 kJ
Protein: 12.16 G
Total lipid (fat): 59.18 G
Ash: 0.68 G
Calcium, Ca: 23 MG
Iron, Fe: 1.29 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 114 MG
Potassium, K: 194 MG
Sodium, Na: 58 MG
Zinc, Zn: 1.74 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 18.8 UG
Thiamin: 0.07 MG
Riboflavin: 0.17 MG
Niacin: 7.8 MG
Pantothenic acid: 0.58 MG
Vitamin B-6: 0.04 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 54.3 MG
Betaine: 7.1 MG
Vitamin B-12: 2.35 UG
Vitamin E (alpha-tocopherol): 0.04 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 4.6 UG
Fatty acids, total saturated: 27.02 G
SFA 10:0: 0.17 G
SFA 12:0: 0.29 G
SFA 14:0: 2.58 G
SFA 16:0: 13.37 G
SFA 18:0: 8.43 G
Fatty acids, total monounsaturated: 24.4 G
MUFA 16:1: 1.7 G
MUFA 18:1: 21.87 G
Fatty acids, total polyunsaturated: 4.48 G
PUFA 18:2: 3.26 G
PUFA 18:3: 1.12 G
PUFA 20:4: 0.1 G
Cholesterol: 114 MG
Tryptophan: 0.142 G
Threonine: 0.52 G
Isoleucine: 0.586 G
Leucine: 0.945 G
Lysine: 1.073 G
Methionine: 0.312 G
Cystine: 0.145 G
Phenylalanine: 0.495 G
Tyrosine: 0.409 G
Valine: 0.656 G
Arginine: 0.722 G
Histidine: 0.385 G
Alanine: 0.731 G
Aspartic acid: 1.07 G
Glutamic acid: 1.764 G
Glycine: 0.594 G
Proline: 0.51 G
Serine: 0.452 G
Lamb, composite of trimmed retail cuts, separable fat, trimmed to 1/4 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
FAT, TRIM Used for intact pieces of animal fat. Refined animal fat is indexed under *FAT OR OIL*.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 22.54 G
Energy: 665 KCAL
Energy: 2782 kJ
Protein: 6.65 G
Total lipid (fat): 70.61 G
Ash: 0.36 G
Calcium, Ca: 19 MG
Iron, Fe: 0.98 MG
Magnesium, Mg: 9 MG
Phosphorus, P: 73 MG
Potassium, K: 82 MG
Sodium, Na: 31 MG
Zinc, Zn: 1.13 MG
Copper, Cu: 0.057 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 8.8 UG
Thiamin: 0.06 MG
Riboflavin: 0.16 MG
Niacin: 6.37 MG
Pantothenic acid: 0.58 MG
Vitamin B-6: 0.04 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 1.68 UG
Vitamin E (alpha-tocopherol): 0.22 MG
Fatty acids, total saturated: 32.24 G
SFA 10:0: 0.2 G
SFA 12:0: 0.34 G
SFA 14:0: 3.07 G
SFA 16:0: 15.96 G
SFA 18:0: 10.06 G
Fatty acids, total monounsaturated: 29.11 G
MUFA 16:1: 2.03 G
MUFA 18:1: 26.09 G
Fatty acids, total polyunsaturated: 5.35 G
PUFA 18:2: 3.89 G
PUFA 18:3: 1.34 G
PUFA 20:4: 0.12 G
Cholesterol: 90 MG
Tryptophan: 0.078 G
Threonine: 0.284 G
Isoleucine: 0.321 G
Leucine: 0.517 G
Lysine: 0.587 G
Methionine: 0.171 G
Cystine: 0.079 G
Phenylalanine: 0.271 G
Tyrosine: 0.223 G
Valine: 0.359 G
Arginine: 0.395 G
Histidine: 0.211 G
Alanine: 0.4 G
Aspartic acid: 0.585 G
Glutamic acid: 0.964 G
Glycine: 0.325 G
Proline: 0.279 G
Serine: 0.247 G
Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/4 fat, choice, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 53.72 G
Energy: 294 KCAL
Energy: 1230 kJ
Protein: 24.52 G
Total lipid (fat): 20.94 G
Ash: 1.04 G
Calcium, Ca: 17 MG
Iron, Fe: 1.88 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 188 MG
Potassium, K: 310 MG
Sodium, Na: 72 MG
Zinc, Zn: 4.46 MG
Copper, Cu: 0.119 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 26.4 UG
Thiamin: 0.1 MG
Riboflavin: 0.25 MG
Niacin: 6.66 MG
Pantothenic acid: 0.66 MG
Vitamin B-6: 0.13 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Choline, total: 93.7 MG
Betaine: 12.3 MG
Vitamin B-12: 2.55 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 4.6 UG
Fatty acids, total saturated: 8.83 G
SFA 10:0: 0.05 G
SFA 12:0: 0.09 G
SFA 14:0: 0.82 G
SFA 16:0: 4.48 G
SFA 18:0: 2.84 G
Fatty acids, total monounsaturated: 8.82 G
MUFA 16:1: 0.61 G
MUFA 18:1: 8 G
Fatty acids, total polyunsaturated: 1.51 G
PUFA 18:2: 1.14 G
PUFA 18:3: 0.3 G
PUFA 20:4: 0.07 G
Cholesterol: 97 MG
Tryptophan: 0.287 G
Threonine: 1.05 G
Isoleucine: 1.183 G
Leucine: 1.908 G
Lysine: 2.166 G
Methionine: 0.629 G
Cystine: 0.293 G
Phenylalanine: 0.998 G
Tyrosine: 0.824 G
Valine: 1.323 G
Arginine: 1.457 G
Histidine: 0.777 G
Alanine: 1.475 G
Aspartic acid: 2.159 G
Glutamic acid: 3.559 G
Glycine: 1.198 G
Proline: 1.029 G
Serine: 0.912 G
Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/4 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 60.7 G
Energy: 267 KCAL
Energy: 1117 kJ
Protein: 16.88 G
Total lipid (fat): 21.59 G
Ash: 0.88 G
Calcium, Ca: 12 MG
Iron, Fe: 1.57 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 160 MG
Potassium, K: 230 MG
Sodium, Na: 58 MG
Zinc, Zn: 3.33 MG
Copper, Cu: 0.104 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 19.8 UG
Thiamin: 0.12 MG
Riboflavin: 0.22 MG
Niacin: 6.1 MG
Pantothenic acid: 0.67 MG
Vitamin B-6: 0.13 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Vitamin B-12: 2.39 UG
Vitamin E (alpha-tocopherol): 0.21 MG
Fatty acids, total saturated: 9.47 G
SFA 10:0: 0.06 G
SFA 12:0: 0.1 G
SFA 14:0: 0.87 G
SFA 16:0: 4.75 G
SFA 18:0: 2.98 G
Fatty acids, total monounsaturated: 8.86 G
MUFA 16:1: 0.63 G
MUFA 18:1: 7.96 G
Fatty acids, total polyunsaturated: 1.7 G
PUFA 18:2: 1.24 G
PUFA 18:3: 0.39 G
PUFA 20:4: 0.07 G
Cholesterol: 72 MG
Tryptophan: 0.197 G
Threonine: 0.723 G
Isoleucine: 0.815 G
Leucine: 1.313 G
Lysine: 1.491 G
Methionine: 0.433 G
Cystine: 0.202 G
Phenylalanine: 0.687 G
Tyrosine: 0.567 G
Valine: 0.911 G
Arginine: 1.003 G
Histidine: 0.535 G
Alanine: 1.015 G
Aspartic acid: 1.486 G
Glutamic acid: 2.45 G
Glycine: 0.825 G
Proline: 0.708 G
Serine: 0.628 G
Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8 fat, choice, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 55.82 G
Energy: 271 KCAL
Energy: 1134 kJ
Protein: 25.51 G
Total lipid (fat): 18.01 G
Ash: 1.06 G
Calcium, Ca: 16 MG
Iron, Fe: 1.93 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 193 MG
Potassium, K: 318 MG
Sodium, Na: 72 MG
Zinc, Zn: 4.74 MG
Copper, Cu: 0.121 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 27.2 UG
Fluoride, F: 32 UG
Thiamin: 0.1 MG
Riboflavin: 0.26 MG
Niacin: 6.55 MG
Pantothenic acid: 0.67 MG
Vitamin B-6: 0.14 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Vitamin B-12: 2.57 UG
Fatty acids, total saturated: 7.45 G
SFA 10:0: 0.05 G
SFA 12:0: 0.07 G
SFA 14:0: 0.69 G
SFA 16:0: 3.81 G
SFA 18:0: 2.41 G
Fatty acids, total monounsaturated: 7.63 G
MUFA 16:1: 0.53 G
MUFA 18:1: 6.94 G
Fatty acids, total polyunsaturated: 1.29 G
PUFA 18:2: 0.98 G
PUFA 18:3: 0.24 G
PUFA 20:4: 0.07 G
Cholesterol: 96 MG
Tryptophan: 0.298 G
Threonine: 1.092 G
Isoleucine: 1.231 G
Leucine: 1.984 G
Lysine: 2.253 G
Methionine: 0.655 G
Cystine: 0.304 G
Phenylalanine: 1.038 G
Tyrosine: 0.857 G
Valine: 1.376 G
Arginine: 1.516 G
Histidine: 0.808 G
Alanine: 1.534 G
Aspartic acid: 2.245 G
Glutamic acid: 3.702 G
Glycine: 1.246 G
Proline: 1.07 G
Serine: 0.948 G
Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 63.17 G
Energy: 243 KCAL
Energy: 1017 kJ
Protein: 17.54 G
Total lipid (fat): 18.66 G
Ash: 0.92 G
Calcium, Ca: 12 MG
Iron, Fe: 1.62 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 166 MG
Potassium, K: 239 MG
Sodium, Na: 59 MG
Zinc, Zn: 3.52 MG
Copper, Cu: 0.108 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 19.7 UG
Thiamin: 0.12 MG
Riboflavin: 0.22 MG
Niacin: 6.07 MG
Pantothenic acid: 0.68 MG
Vitamin B-6: 0.14 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Vitamin B-12: 2.44 UG
Fatty acids, total saturated: 8.07 G
SFA 10:0: 0.05 G
SFA 12:0: 0.08 G
SFA 14:0: 0.73 G
SFA 16:0: 4.07 G
SFA 18:0: 2.55 G
Fatty acids, total monounsaturated: 7.65 G
MUFA 16:1: 0.54 G
MUFA 18:1: 6.87 G
Fatty acids, total polyunsaturated: 1.48 G
PUFA 18:2: 1.09 G
PUFA 18:3: 0.33 G
PUFA 20:4: 0.07 G
Cholesterol: 70 MG
Tryptophan: 0.205 G
Threonine: 0.751 G
Isoleucine: 0.846 G
Leucine: 1.365 G
Lysine: 1.549 G
Methionine: 0.45 G
Cystine: 0.209 G
Phenylalanine: 0.714 G
Tyrosine: 0.59 G
Valine: 0.947 G
Arginine: 1.042 G
Histidine: 0.556 G
Alanine: 1.055 G
Aspartic acid: 1.544 G
Glutamic acid: 2.546 G
Glycine: 0.857 G
Proline: 0.736 G
Serine: 0.652 G
Lamb, composite of trimmed retail cuts, separable lean only, trimmed to 1/4 fat, choice, cooked
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 61.96 G
Energy: 206 KCAL
Energy: 862 kJ
Protein: 28.22 G
Total lipid (fat): 9.52 G
Ash: 1.14 G
Calcium, Ca: 15 MG
Iron, Fe: 2.05 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 210 MG
Potassium, K: 344 MG
Sodium, Na: 76 MG
Zinc, Zn: 5.27 MG
Copper, Cu: 0.128 MG
Manganese, Mn: 0.028 MG
Selenium, Se: 26.1 UG
Thiamin: 0.1 MG
Riboflavin: 0.28 MG
Niacin: 6.32 MG
Pantothenic acid: 0.69 MG
Vitamin B-6: 0.16 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Vitamin B-12: 2.61 UG
Vitamin E (alpha-tocopherol): 0.19 MG
Fatty acids, total saturated: 3.4 G
SFA 10:0: 0.02 G
SFA 12:0: 0.03 G
SFA 14:0: 0.3 G
SFA 16:0: 1.83 G
SFA 18:0: 1.17 G
Fatty acids, total monounsaturated: 4.17 G
MUFA 16:1: 0.28 G
MUFA 18:1: 3.86 G
Fatty acids, total polyunsaturated: 0.62 G
PUFA 18:2: 0.51 G
PUFA 18:3: 0.06 G
PUFA 20:4: 0.06 G
Cholesterol: 92 MG
Tryptophan: 0.33 G
Threonine: 1.208 G
Isoleucine: 1.361 G
Leucine: 2.195 G
Lysine: 2.492 G
Methionine: 0.724 G
Cystine: 0.337 G
Phenylalanine: 1.149 G
Tyrosine: 0.948 G
Valine: 1.523 G
Arginine: 1.676 G
Histidine: 0.894 G
Alanine: 1.697 G
Aspartic acid: 2.484 G
Glutamic acid: 4.095 G
Glycine: 1.378 G
Proline: 1.184 G
Serine: 1.049 G
Lamb, composite of trimmed retail cuts, separable lean only, trimmed to 1/4 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 73.42 G
Energy: 134 KCAL
Energy: 561 kJ
Protein: 20.29 G
Total lipid (fat): 5.25 G
Ash: 1.06 G
Calcium, Ca: 10 MG
Iron, Fe: 1.77 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 189 MG
Potassium, K: 280 MG
Sodium, Na: 66 MG
Zinc, Zn: 4.06 MG
Copper, Cu: 0.12 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 23.4 UG
Thiamin: 0.13 MG
Riboflavin: 0.23 MG
Niacin: 6 MG
Pantothenic acid: 0.7 MG
Vitamin B-6: 0.16 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Vitamin B-12: 2.62 UG
Vitamin E (alpha-tocopherol): 0.21 MG
Fatty acids, total saturated: 1.88 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.14 G
SFA 16:0: 1.02 G
SFA 18:0: 0.62 G
Fatty acids, total monounsaturated: 2.11 G
MUFA 16:1: 0.16 G
MUFA 18:1: 1.91 G
Fatty acids, total polyunsaturated: 0.48 G
PUFA 18:2: 0.36 G
PUFA 18:3: 0.07 G
PUFA 20:4: 0.05 G
Cholesterol: 65 MG
Tryptophan: 0.237 G
Threonine: 0.869 G
Isoleucine: 0.979 G
Leucine: 1.579 G
Lysine: 1.792 G
Methionine: 0.521 G
Cystine: 0.242 G
Phenylalanine: 0.826 G
Tyrosine: 0.682 G
Valine: 1.095 G
Arginine: 1.206 G
Histidine: 0.643 G
Alanine: 1.221 G
Aspartic acid: 1.786 G
Glutamic acid: 2.945 G
Glycine: 0.991 G
Proline: 0.851 G
Serine: 0.755 G
Lamb, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4 fat, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ROUND OR LEG (MEAT CUT)
SHOULDER (MEAT CUT)
Water: 56.23 G
Energy: 223 KCAL
Energy: 933 kJ
Protein: 33.69 G
Total lipid (fat): 8.8 G
Ash: 1.77 G
Calcium, Ca: 15 MG
Iron, Fe: 2.8 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 205 MG
Potassium, K: 260 MG
Sodium, Na: 70 MG
Zinc, Zn: 6.58 MG
Copper, Cu: 0.141 MG
Manganese, Mn: 0.032 MG
Selenium, Se: 38.1 UG
Thiamin: 0.07 MG
Riboflavin: 0.24 MG
Niacin: 5.95 MG
Pantothenic acid: 0.59 MG
Vitamin B-6: 0.12 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Choline, total: 129.3 MG
Betaine: 17 MG
Vitamin B-12: 2.73 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 4.4 UG
Fatty acids, total saturated: 3.15 G
SFA 10:0: 0.01 G
SFA 12:0: 0.02 G
SFA 14:0: 0.23 G
SFA 16:0: 1.71 G
SFA 18:0: 1.05 G
Fatty acids, total monounsaturated: 3.54 G
MUFA 16:1: 0.27 G
MUFA 18:1: 3.2 G
Fatty acids, total polyunsaturated: 0.81 G
PUFA 18:2: 0.6 G
PUFA 18:3: 0.12 G
PUFA 20:4: 0.08 G
Cholesterol: 108 MG
Tryptophan: 0.394 G
Threonine: 1.442 G
Isoleucine: 1.625 G
Leucine: 2.62 G
Lysine: 2.975 G
Methionine: 0.865 G
Cystine: 0.402 G
Phenylalanine: 1.372 G
Tyrosine: 1.132 G
Valine: 1.818 G
Arginine: 2.002 G
Histidine: 1.067 G
Alanine: 2.026 G
Aspartic acid: 2.965 G
Glutamic acid: 4.889 G
Glycine: 1.645 G
Proline: 1.413 G
Serine: 1.253 G
Lamb, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4 fat, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ROUND OR LEG (MEAT CUT)
SHOULDER (MEAT CUT)
Water: 63.53 G
Energy: 186 KCAL
Energy: 778 kJ
Protein: 28.08 G
Total lipid (fat): 7.33 G
Ash: 1.48 G
Calcium, Ca: 13 MG
Iron, Fe: 2.34 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 224 MG
Potassium, K: 335 MG
Sodium, Na: 76 MG
Zinc, Zn: 5.77 MG
Copper, Cu: 0.151 MG
Manganese, Mn: 0.029 MG
Selenium, Se: 31.7 UG
Thiamin: 0.11 MG
Riboflavin: 0.3 MG
Niacin: 6.61 MG
Pantothenic acid: 0.69 MG
Vitamin B-6: 0.14 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Vitamin B-12: 3.03 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Fatty acids, total saturated: 2.62 G
SFA 10:0: 0.01 G
SFA 12:0: 0.02 G
SFA 14:0: 0.19 G
SFA 16:0: 1.42 G
SFA 18:0: 0.87 G
Fatty acids, total monounsaturated: 2.95 G
MUFA 16:1: 0.22 G
MUFA 18:1: 2.67 G
Fatty acids, total polyunsaturated: 0.67 G
PUFA 18:2: 0.5 G
PUFA 18:3: 0.1 G
PUFA 20:4: 0.07 G
Cholesterol: 90 MG
Tryptophan: 0.328 G
Threonine: 1.202 G
Isoleucine: 1.355 G
Leucine: 2.184 G
Lysine: 2.479 G
Methionine: 0.72 G
Cystine: 0.335 G
Phenylalanine: 1.143 G
Tyrosine: 0.944 G
Valine: 1.515 G
Arginine: 1.668 G
Histidine: 0.889 G
Alanine: 1.688 G
Aspartic acid: 2.471 G
Glutamic acid: 4.074 G
Glycine: 1.371 G
Proline: 1.178 G
Serine: 1.044 G
Lamb, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4 fat, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ROUND OR LEG (MEAT CUT)
SHOULDER (MEAT CUT)
Water: 73.74 G
Energy: 134 KCAL
Energy: 561 kJ
Protein: 20.21 G
Total lipid (fat): 5.28 G
Ash: 1.06 G
Calcium, Ca: 9 MG
Iron, Fe: 1.77 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 189 MG
Potassium, K: 284 MG
Sodium, Na: 65 MG
Zinc, Zn: 4.15 MG
Copper, Cu: 0.121 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 22.8 UG
Thiamin: 0.13 MG
Riboflavin: 0.24 MG
Niacin: 5.95 MG
Pantothenic acid: 0.71 MG
Vitamin B-6: 0.16 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Vitamin B-12: 2.73 UG
Vitamin E (alpha-tocopherol): 0.22 MG
Fatty acids, total saturated: 1.89 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.14 G
SFA 16:0: 1.02 G
SFA 18:0: 0.63 G
Fatty acids, total monounsaturated: 2.13 G
MUFA 16:1: 0.16 G
MUFA 18:1: 1.92 G
Fatty acids, total polyunsaturated: 0.48 G
PUFA 18:2: 0.36 G
PUFA 18:3: 0.07 G
PUFA 20:4: 0.05 G
Cholesterol: 65 MG
Tryptophan: 0.236 G
Threonine: 0.865 G
Isoleucine: 0.975 G
Leucine: 1.572 G
Lysine: 1.785 G
Methionine: 0.519 G
Cystine: 0.241 G
Phenylalanine: 0.823 G
Tyrosine: 0.679 G
Valine: 1.091 G
Arginine: 1.201 G
Histidine: 0.64 G
Alanine: 1.216 G
Aspartic acid: 1.779 G
Glutamic acid: 2.933 G
Glycine: 0.987 G
Proline: 0.848 G
Serine: 0.752 G
Lamb, foreshank, separable lean and fat, trimmed to 1/4 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
FORE SHANK
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 56.8 G
Energy: 243 KCAL
Energy: 1017 kJ
Protein: 28.37 G
Total lipid (fat): 13.46 G
Ash: 0.91 G
Calcium, Ca: 20 MG
Iron, Fe: 2.14 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 166 MG
Potassium, K: 257 MG
Sodium, Na: 72 MG
Zinc, Zn: 7.69 MG
Copper, Cu: 0.123 MG
Manganese, Mn: 0.025 MG
Selenium, Se: 30.6 UG
Thiamin: 0.05 MG
Riboflavin: 0.19 MG
Niacin: 5.46 MG
Pantothenic acid: 0.63 MG
Vitamin B-6: 0.1 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Choline, total: 110 MG
Betaine: 14.5 MG
Vitamin B-12: 2.28 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 4.3 UG
Fatty acids, total saturated: 5.63 G
SFA 10:0: 0.03 G
SFA 12:0: 0.06 G
SFA 14:0: 0.52 G
SFA 16:0: 2.87 G
SFA 18:0: 1.82 G
Fatty acids, total monounsaturated: 5.68 G
MUFA 16:1: 0.39 G
MUFA 18:1: 5.16 G
Fatty acids, total polyunsaturated: 0.97 G
PUFA 18:2: 0.73 G
PUFA 18:3: 0.19 G
PUFA 20:4: 0.05 G
Cholesterol: 106 MG
Tryptophan: 0.332 G
Threonine: 1.214 G
Isoleucine: 1.369 G
Leucine: 2.207 G
Lysine: 2.505 G
Methionine: 0.728 G
Cystine: 0.339 G
Phenylalanine: 1.155 G
Tyrosine: 0.954 G
Valine: 1.531 G
Arginine: 1.686 G
Histidine: 0.899 G
Alanine: 1.706 G
Aspartic acid: 2.497 G
Glutamic acid: 4.117 G
Glycine: 1.386 G
Proline: 1.19 G
Serine: 1.055 G
Lamb, foreshank, separable lean and fat, trimmed to 1/4 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
FORE SHANK
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 67.01 G
Energy: 201 KCAL
Energy: 841 kJ
Protein: 18.91 G
Total lipid (fat): 13.38 G
Ash: 0.95 G
Calcium, Ca: 11 MG
Iron, Fe: 1.67 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 170 MG
Potassium, K: 214 MG
Sodium, Na: 72 MG
Zinc, Zn: 5.22 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.021 MG
Selenium, Se: 19.9 UG
Thiamin: 0.1 MG
Riboflavin: 0.19 MG
Niacin: 5.47 MG
Pantothenic acid: 0.69 MG
Vitamin B-6: 0.15 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Vitamin B-12: 2.34 UG
Vitamin E (alpha-tocopherol): 0.25 MG
Fatty acids, total saturated: 5.83 G
SFA 10:0: 0.03 G
SFA 12:0: 0.06 G
SFA 14:0: 0.53 G
SFA 16:0: 2.94 G
SFA 18:0: 1.84 G
Fatty acids, total monounsaturated: 5.49 G
MUFA 16:1: 0.39 G
MUFA 18:1: 4.93 G
Fatty acids, total polyunsaturated: 1.06 G
PUFA 18:2: 0.77 G
PUFA 18:3: 0.24 G
PUFA 20:4: 0.04 G
Cholesterol: 72 MG
Tryptophan: 0.221 G
Threonine: 0.81 G
Isoleucine: 0.913 G
Leucine: 1.471 G
Lysine: 1.67 G
Methionine: 0.485 G
Cystine: 0.226 G
Phenylalanine: 0.77 G
Tyrosine: 0.636 G
Valine: 1.021 G
Arginine: 1.124 G
Histidine: 0.599 G
Alanine: 1.138 G
Aspartic acid: 1.665 G
Glutamic acid: 2.745 G
Glycine: 0.924 G
Proline: 0.793 G
Serine: 0.703 G
Lamb, foreshank, separable lean and fat, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
FORE SHANK
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 67.01 G
Energy: 201 KCAL
Energy: 841 kJ
Protein: 18.91 G
Total lipid (fat): 13.38 G
Ash: 0.95 G
Calcium, Ca: 11 MG
Iron, Fe: 1.67 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 170 MG
Potassium, K: 214 MG
Sodium, Na: 72 MG
Zinc, Zn: 5.22 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.021 MG
Selenium, Se: 19.9 UG
Thiamin: 0.1 MG
Riboflavin: 0.19 MG
Niacin: 5.47 MG
Pantothenic acid: 0.69 MG
Vitamin B-6: 0.15 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Vitamin B-12: 2.34 UG
Fatty acids, total saturated: 5.83 G
SFA 10:0: 0.03 G
SFA 12:0: 0.06 G
SFA 14:0: 0.53 G
SFA 16:0: 2.94 G
SFA 18:0: 1.84 G
Fatty acids, total monounsaturated: 5.49 G
MUFA 16:1: 0.39 G
MUFA 18:1: 4.93 G
Fatty acids, total polyunsaturated: 1.06 G
PUFA 18:2: 0.77 G
PUFA 18:3: 0.24 G
PUFA 20:4: 0.04 G
Cholesterol: 72 MG
Tryptophan: 0.221 G
Threonine: 0.81 G
Isoleucine: 0.913 G
Leucine: 1.471 G
Lysine: 1.67 G
Methionine: 0.485 G
Cystine: 0.226 G
Phenylalanine: 0.77 G
Tyrosine: 0.636 G
Valine: 1.021 G
Arginine: 1.124 G
Histidine: 0.599 G
Alanine: 1.138 G
Aspartic acid: 1.665 G
Glutamic acid: 2.745 G
Glycine: 0.924 G
Proline: 0.793 G
Serine: 0.703 G
Lamb, foreshank, separable lean and fat, trimmed to 1/8 fat, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
GRADE OF MEAT NOT KNOWN
FORE SHANK
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.8 G
Energy: 243 KCAL
Energy: 1017 kJ
Protein: 28.37 G
Total lipid (fat): 13.46 G
Ash: 0.91 G
Calcium, Ca: 20 MG
Iron, Fe: 2.14 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 166 MG
Potassium, K: 257 MG
Sodium, Na: 72 MG
Zinc, Zn: 7.69 MG
Copper, Cu: 0.123 MG
Manganese, Mn: 0.025 MG
Selenium, Se: 30.6 UG
Thiamin: 0.05 MG
Riboflavin: 0.19 MG
Niacin: 5.46 MG
Pantothenic acid: 0.63 MG
Vitamin B-6: 0.1 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Vitamin B-12: 2.28 UG
Fatty acids, total saturated: 5.63 G
SFA 10:0: 0.03 G
SFA 12:0: 0.06 G
SFA 14:0: 0.52 G
SFA 16:0: 2.87 G
SFA 18:0: 1.82 G
Fatty acids, total monounsaturated: 5.68 G
MUFA 16:1: 0.39 G
MUFA 18:1: 5.16 G
Fatty acids, total polyunsaturated: 0.97 G
PUFA 18:2: 0.73 G
PUFA 18:3: 0.19 G
PUFA 20:4: 0.05 G
Cholesterol: 106 MG
Tryptophan: 0.332 G
Threonine: 1.214 G
Isoleucine: 1.369 G
Leucine: 2.207 G
Lysine: 2.505 G
Methionine: 0.728 G
Cystine: 0.339 G
Phenylalanine: 1.155 G
Tyrosine: 0.954 G
Valine: 1.531 G
Arginine: 1.686 G
Histidine: 0.899 G
Alanine: 1.706 G
Aspartic acid: 2.497 G
Glutamic acid: 4.117 G
Glycine: 1.386 G
Proline: 1.19 G
Serine: 1.055 G
Lamb, foreshank, separable lean only, trimmed to 1/4 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
FORE SHANK
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 61.79 G
Energy: 187 KCAL
Energy: 782 kJ
Protein: 31.01 G
Total lipid (fat): 6.02 G
Ash: 0.94 G
Calcium, Ca: 20 MG
Iron, Fe: 2.27 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 175 MG
Potassium, K: 267 MG
Sodium, Na: 74 MG
Zinc, Zn: 8.66 MG
Copper, Cu: 0.129 MG
Manganese, Mn: 0.028 MG
Selenium, Se: 35.3 UG
Thiamin: 0.04 MG
Riboflavin: 0.19 MG
Niacin: 5.07 MG
Pantothenic acid: 0.63 MG
Vitamin B-6: 0.11 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Vitamin B-12: 2.26 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Fatty acids, total saturated: 2.15 G
SFA 10:0: 0.01 G
SFA 12:0: 0.02 G
SFA 14:0: 0.19 G
SFA 16:0: 1.16 G
SFA 18:0: 0.74 G
Fatty acids, total monounsaturated: 2.64 G
MUFA 16:1: 0.18 G
MUFA 18:1: 2.44 G
Fatty acids, total polyunsaturated: 0.39 G
PUFA 18:2: 0.32 G
PUFA 18:3: 0.04 G
PUFA 20:4: 0.04 G
Cholesterol: 104 MG
Tryptophan: 0.362 G
Threonine: 1.327 G
Isoleucine: 1.496 G
Leucine: 2.412 G
Lysine: 2.739 G
Methionine: 0.796 G
Cystine: 0.37 G
Phenylalanine: 1.262 G
Tyrosine: 1.042 G
Valine: 1.673 G
Arginine: 1.842 G
Histidine: 0.982 G
Alanine: 1.865 G
Aspartic acid: 2.73 G
Glutamic acid: 4.5 G
Glycine: 1.515 G
Proline: 1.301 G
Serine: 1.153 G
Lamb, foreshank, separable lean only, trimmed to 1/4 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
FORE SHANK
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 74.86 G
Energy: 120 KCAL
Energy: 502 kJ
Protein: 21.08 G
Total lipid (fat): 3.29 G
Ash: 1.05 G
Calcium, Ca: 9 MG
Iron, Fe: 1.79 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 187 MG
Potassium, K: 237 MG
Sodium, Na: 79 MG
Zinc, Zn: 5.95 MG
Copper, Cu: 0.109 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 24 UG
Thiamin: 0.1 MG
Riboflavin: 0.2 MG
Niacin: 5.31 MG
Pantothenic acid: 0.71 MG
Vitamin B-6: 0.17 MG
Folate, total: 22 UG
Folate, food: 22 UG
Folate, DFE: 22 UG
Vitamin B-12: 2.45 UG
Vitamin E (alpha-tocopherol): 0.24 MG
Fatty acids, total saturated: 1.18 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.09 G
SFA 16:0: 0.64 G
SFA 18:0: 0.39 G
Fatty acids, total monounsaturated: 1.32 G
MUFA 16:1: 0.1 G
MUFA 18:1: 1.2 G
Fatty acids, total polyunsaturated: 0.3 G
PUFA 18:2: 0.23 G
PUFA 18:3: 0.04 G
PUFA 20:4: 0.03 G
Cholesterol: 69 MG
Tryptophan: 0.246 G
Threonine: 0.902 G
Isoleucine: 1.017 G
Leucine: 1.64 G
Lysine: 1.861 G
Methionine: 0.541 G
Cystine: 0.252 G
Phenylalanine: 0.858 G
Tyrosine: 0.708 G
Valine: 1.137 G
Arginine: 1.252 G
Histidine: 0.668 G
Alanine: 1.268 G
Aspartic acid: 1.855 G
Glutamic acid: 3.059 G
Glycine: 1.029 G
Proline: 0.884 G
Serine: 0.784 G
Lamb, ground, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED OR DISINTEGRATED The distinctions in this category are based on size characteristics, primarily thickness, which are important for heat transfer and for diffusion of chemicals in processing. *DIVIDED INTO HALVES, QUARTERS OR SEGMENTS* should be examined first and if one of the descriptors listed applies it should be used regardless of the size of the pieces. If none of these are applicable, other *DIVIDED OR DISINTEGRATED* descriptors should be examined. Do not use any of these descriptors if dividing or disintegrating results in a semiliquid or semisolid product.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
Water: 55.09 G
Energy: 283 KCAL
Energy: 1184 kJ
Protein: 24.75 G
Total lipid (fat): 19.65 G
Ash: 1.14 G
Calcium, Ca: 22 MG
Iron, Fe: 1.79 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 201 MG
Potassium, K: 339 MG
Sodium, Na: 81 MG
Zinc, Zn: 4.67 MG
Copper, Cu: 0.128 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 27.7 UG
Thiamin: 0.1 MG
Riboflavin: 0.25 MG
Niacin: 6.7 MG
Pantothenic acid: 0.66 MG
Vitamin B-6: 0.14 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Choline, total: 93.4 MG
Betaine: 12.3 MG
Vitamin B-12: 2.61 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 5.3 UG
Fatty acids, total saturated: 8.12 G
SFA 10:0: 0.05 G
SFA 12:0: 0.08 G
SFA 14:0: 0.75 G
SFA 16:0: 4.15 G
SFA 18:0: 2.63 G
Fatty acids, total monounsaturated: 8.32 G
MUFA 16:1: 0.57 G
MUFA 18:1: 7.57 G
Fatty acids, total polyunsaturated: 1.4 G
PUFA 18:2: 1.07 G
PUFA 18:3: 0.26 G
PUFA 20:4: 0.07 G
Cholesterol: 97 MG
Tryptophan: 0.289 G
Threonine: 1.059 G
Isoleucine: 1.194 G
Leucine: 1.925 G
Lysine: 2.186 G
Methionine: 0.635 G
Cystine: 0.295 G
Phenylalanine: 1.008 G
Tyrosine: 0.832 G
Valine: 1.335 G
Arginine: 1.47 G
Histidine: 0.784 G
Alanine: 1.488 G
Aspartic acid: 2.178 G
Glutamic acid: 3.591 G
Glycine: 1.209 G
Proline: 1.038 G
Serine: 0.92 G
Lamb, ground, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED OR DISINTEGRATED The distinctions in this category are based on size characteristics, primarily thickness, which are important for heat transfer and for diffusion of chemicals in processing. *DIVIDED INTO HALVES, QUARTERS OR SEGMENTS* should be examined first and if one of the descriptors listed applies it should be used regardless of the size of the pieces. If none of these are applicable, other *DIVIDED OR DISINTEGRATED* descriptors should be examined. Do not use any of these descriptors if dividing or disintegrating results in a semiliquid or semisolid product.
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
Water: 59.47 G
Energy: 282 KCAL
Energy: 1180 kJ
Protein: 16.56 G
Total lipid (fat): 23.41 G
Ash: 0.87 G
Calcium, Ca: 16 MG
Iron, Fe: 1.55 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 157 MG
Potassium, K: 222 MG
Sodium, Na: 59 MG
Zinc, Zn: 3.41 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 18.8 UG
Thiamin: 0.11 MG
Riboflavin: 0.21 MG
Niacin: 5.96 MG
Pantothenic acid: 0.65 MG
Vitamin B-6: 0.13 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Choline, total: 69.3 MG
Betaine: 10.2 MG
Vitamin B-12: 2.31 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 3.6 UG
Fatty acids, total saturated: 10.19 G
SFA 10:0: 0.06 G
SFA 12:0: 0.1 G
SFA 14:0: 0.93 G
SFA 16:0: 5.13 G
SFA 18:0: 3.22 G
Fatty acids, total monounsaturated: 9.6 G
MUFA 16:1: 0.68 G
MUFA 18:1: 8.62 G
Fatty acids, total polyunsaturated: 1.85 G
PUFA 18:2: 1.36 G
PUFA 18:3: 0.42 G
PUFA 20:4: 0.08 G
Cholesterol: 73 MG
Tryptophan: 0.193 G
Threonine: 0.709 G
Isoleucine: 0.799 G
Leucine: 1.288 G
Lysine: 1.462 G
Methionine: 0.425 G
Cystine: 0.198 G
Phenylalanine: 0.674 G
Tyrosine: 0.556 G
Valine: 0.893 G
Arginine: 0.984 G
Histidine: 0.524 G
Alanine: 0.996 G
Aspartic acid: 1.457 G
Glutamic acid: 2.402 G
Glycine: 0.809 G
Proline: 0.694 G
Serine: 0.615 G
Lamb, ground
Water: 54.66 G
Energy: 281 KCAL
Protein: 24.55 G
Total lipid (fat): 19.49 G
Calcium, Ca: 22 MG
Iron, Fe: 1.78 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 199 MG
Potassium, K: 336 MG
Sodium, Na: 388 MG
Zinc, Zn: 4.63 MG
Copper, Cu: 0.127 MG
Selenium, Se: 27.5 UG
Thiamin: 0.099 MG
Riboflavin: 0.248 MG
Niacin: 6.647 MG
Vitamin B-6: 0.139 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Choline, total: 92.7 MG
Vitamin B-12: 2.59 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 5.3 UG
Fatty acids, total saturated: 8.056 G
SFA 10:0: 0.05 G
SFA 12:0: 0.079 G
SFA 14:0: 0.744 G
SFA 16:0: 4.117 G
SFA 18:0: 2.609 G
Fatty acids, total monounsaturated: 8.254 G
MUFA 16:1: 0.565 G
MUFA 18:1: 7.51 G
Fatty acids, total polyunsaturated: 1.389 G
PUFA 18:2: 1.062 G
PUFA 18:3: 0.258 G
PUFA 20:4: 0.069 G
Cholesterol: 96 MG
Lamb, leg, shank half, separable lean and fat, trimmed to 1/4 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
EXTERNAL FAT TRIMMED TO 1/4 INCH
SHANK (MEAT) A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. [http://en.wikipedia.org/wiki/Shank_(meat)]
Water: 60.66 G
Energy: 225 KCAL
Energy: 941 kJ
Protein: 26.41 G
Total lipid (fat): 12.45 G
Ash: 1.05 G
Calcium, Ca: 10 MG
Iron, Fe: 1.98 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 198 MG
Potassium, K: 326 MG
Sodium, Na: 65 MG
Zinc, Zn: 4.66 MG
Copper, Cu: 0.117 MG
Manganese, Mn: 0.025 MG
Selenium, Se: 29.4 UG
Thiamin: 0.1 MG
Riboflavin: 0.27 MG
Niacin: 6.55 MG
Pantothenic acid: 0.7 MG
Vitamin B-6: 0.16 MG
Folate, total: 22 UG
Folate, food: 22 UG
Folate, DFE: 22 UG
Vitamin B-12: 2.67 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Fatty acids, total saturated: 5.09 G
SFA 10:0: 0.03 G
SFA 12:0: 0.05 G
SFA 14:0: 0.47 G
SFA 16:0: 2.61 G
SFA 18:0: 1.66 G
Fatty acids, total monounsaturated: 5.29 G
MUFA 16:1: 0.36 G
MUFA 18:1: 4.82 G
Fatty acids, total polyunsaturated: 0.88 G
PUFA 18:2: 0.67 G
PUFA 18:3: 0.16 G
PUFA 20:4: 0.05 G
Cholesterol: 90 MG
Tryptophan: 0.309 G
Threonine: 1.13 G
Isoleucine: 1.274 G
Leucine: 2.054 G
Lysine: 2.332 G
Methionine: 0.678 G
Cystine: 0.315 G
Phenylalanine: 1.075 G
Tyrosine: 0.888 G
Valine: 1.425 G
Arginine: 1.569 G
Histidine: 0.837 G
Alanine: 1.588 G
Aspartic acid: 2.324 G
Glutamic acid: 3.832 G
Glycine: 1.29 G
Proline: 1.108 G
Serine: 0.982 G
Lamb, leg, shank half, separable lean and fat, trimmed to 1/4 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
POD CONTAINING SMALL, IMMATURE SEED Used for immature, fleshy pods that are used for the pod rather than the seed, e.g., green beans.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
EXTERNAL FAT TRIMMED TO 1/4 INCH
SHANK (MEAT) A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. [http://en.wikipedia.org/wiki/Shank_(meat)]
Water: 67.17 G
Energy: 201 KCAL
Energy: 841 kJ
Protein: 18.58 G
Total lipid (fat): 13.49 G
Ash: 0.98 G
Calcium, Ca: 8 MG
Iron, Fe: 1.71 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 178 MG
Potassium, K: 261 MG
Sodium, Na: 57 MG
Zinc, Zn: 3.5 MG
Copper, Cu: 0.115 MG
Manganese, Mn: 0.021 MG
Selenium, Se: 21.4 UG
Thiamin: 0.13 MG
Riboflavin: 0.23 MG
Niacin: 6.22 MG
Pantothenic acid: 0.68 MG
Vitamin B-6: 0.15 MG
Folate, total: 20 UG
Folate, food: 20 UG
Folate, DFE: 20 UG
Vitamin B-12: 2.51 UG
Vitamin E (alpha-tocopherol): 0.21 MG
Fatty acids, total saturated: 5.8 G
SFA 10:0: 0.03 G
SFA 12:0: 0.06 G
SFA 14:0: 0.52 G
SFA 16:0: 2.93 G
SFA 18:0: 1.84 G
Fatty acids, total monounsaturated: 5.53 G
MUFA 16:1: 0.39 G
MUFA 18:1: 4.97 G
Fatty acids, total polyunsaturated: 1.08 G
PUFA 18:2: 0.79 G
PUFA 18:3: 0.24 G
PUFA 20:4: 0.05 G
Cholesterol: 67 MG
Tryptophan: 0.217 G
Threonine: 0.795 G
Isoleucine: 0.896 G
Leucine: 1.445 G
Lysine: 1.64 G
Methionine: 0.477 G
Cystine: 0.222 G
Phenylalanine: 0.756 G
Tyrosine: 0.624 G
Valine: 1.002 G
Arginine: 1.104 G
Histidine: 0.588 G
Alanine: 1.117 G
Aspartic acid: 1.635 G
Glutamic acid: 2.696 G
Glycine: 0.907 G
Proline: 0.779 G
Serine: 0.691 G
Lamb, leg, shank half, separable lean and fat, trimmed to 1/8 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
EXTERNAL FAT TRIMMED TO 1/8 INCH
SHANK (MEAT) A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. [http://en.wikipedia.org/wiki/Shank_(meat)]
Water: 61.43 G
Energy: 217 KCAL
Energy: 908 kJ
Protein: 26.73 G
Total lipid (fat): 11.4 G
Ash: 1.06 G
Calcium, Ca: 9 MG
Iron, Fe: 1.99 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 200 MG
Potassium, K: 329 MG
Sodium, Na: 65 MG
Zinc, Zn: 4.72 MG
Copper, Cu: 0.118 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 29.7 UG
Thiamin: 0.1 MG
Riboflavin: 0.27 MG
Niacin: 6.52 MG
Pantothenic acid: 0.7 MG
Vitamin B-6: 0.16 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Vitamin B-12: 2.68 UG
Fatty acids, total saturated: 4.6 G
SFA 10:0: 0.03 G
SFA 12:0: 0.04 G
SFA 14:0: 0.42 G
SFA 16:0: 2.37 G
SFA 18:0: 1.5 G
Fatty acids, total monounsaturated: 4.86 G
MUFA 16:1: 0.33 G
MUFA 18:1: 4.43 G
Fatty acids, total polyunsaturated: 0.8 G
PUFA 18:2: 0.62 G
PUFA 18:3: 0.14 G
PUFA 20:4: 0.05 G
Cholesterol: 90 MG
Tryptophan: 0.312 G
Threonine: 1.144 G
Isoleucine: 1.29 G
Leucine: 2.079 G
Lysine: 2.36 G
Methionine: 0.686 G
Cystine: 0.319 G
Phenylalanine: 1.088 G
Tyrosine: 0.898 G
Valine: 1.442 G
Arginine: 1.588 G
Histidine: 0.847 G
Alanine: 1.607 G
Aspartic acid: 2.353 G
Glutamic acid: 3.879 G
Glycine: 1.305 G
Proline: 1.121 G
Serine: 0.994 G
Lamb, leg, shank half, separable lean and fat, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
EXTERNAL FAT TRIMMED TO 1/8 INCH
SHANK (MEAT) A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. [http://en.wikipedia.org/wiki/Shank_(meat)]
Water: 68.73 G
Energy: 185 KCAL
Energy: 774 kJ
Protein: 18.99 G
Total lipid (fat): 11.5 G
Ash: 1 G
Calcium, Ca: 7 MG
Iron, Fe: 1.73 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 182 MG
Potassium, K: 267 MG
Sodium, Na: 58 MG
Zinc, Zn: 3.58 MG
Copper, Cu: 0.117 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 21.9 UG
Thiamin: 0.13 MG
Riboflavin: 0.24 MG
Niacin: 6.21 MG
Pantothenic acid: 0.69 MG
Vitamin B-6: 0.16 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Vitamin B-12: 2.54 UG
Fatty acids, total saturated: 4.88 G
SFA 10:0: 0.03 G
SFA 12:0: 0.05 G
SFA 14:0: 0.43 G
SFA 16:0: 2.48 G
SFA 18:0: 1.55 G
Fatty acids, total monounsaturated: 4.7 G
MUFA 16:1: 0.34 G
MUFA 18:1: 4.23 G
Fatty acids, total polyunsaturated: 0.93 G
PUFA 18:2: 0.68 G
PUFA 18:3: 0.2 G
PUFA 20:4: 0.05 G
Cholesterol: 67 MG
Tryptophan: 0.222 G
Threonine: 0.813 G
Isoleucine: 0.916 G
Leucine: 1.477 G
Lysine: 1.677 G
Methionine: 0.487 G
Cystine: 0.227 G
Phenylalanine: 0.773 G
Tyrosine: 0.638 G
Valine: 1.025 G
Arginine: 1.128 G
Histidine: 0.602 G
Alanine: 1.142 G
Aspartic acid: 1.672 G
Glutamic acid: 2.756 G
Glycine: 0.928 G
Proline: 0.797 G
Serine: 0.706 G
Lamb, leg, shank half, separable lean only, trimmed to 1/4 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
EXTERNAL FAT TRIMMED TO 1/4 INCH
SHANK (MEAT) A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. [http://en.wikipedia.org/wiki/Shank_(meat)]
Water: 64.92 G
Energy: 180 KCAL
Energy: 753 kJ
Protein: 28.17 G
Total lipid (fat): 6.67 G
Ash: 1.1 G
Calcium, Ca: 8 MG
Iron, Fe: 2.06 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 208 MG
Potassium, K: 342 MG
Sodium, Na: 66 MG
Zinc, Zn: 5.02 MG
Copper, Cu: 0.121 MG
Manganese, Mn: 0.028 MG
Selenium, Se: 31.7 UG
Thiamin: 0.11 MG
Riboflavin: 0.28 MG
Niacin: 6.39 MG
Pantothenic acid: 0.71 MG
Vitamin B-6: 0.17 MG
Folate, total: 24 UG
Folate, food: 24 UG
Folate, DFE: 24 UG
Vitamin B-12: 2.71 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Fatty acids, total saturated: 2.38 G
SFA 10:0: 0.01 G
SFA 12:0: 0.02 G
SFA 14:0: 0.21 G
SFA 16:0: 1.28 G
SFA 18:0: 0.82 G
Fatty acids, total monounsaturated: 2.92 G
MUFA 16:1: 0.2 G
MUFA 18:1: 2.71 G
Fatty acids, total polyunsaturated: 0.44 G
PUFA 18:2: 0.36 G
PUFA 18:3: 0.04 G
PUFA 20:4: 0.04 G
Cholesterol: 87 MG
Tryptophan: 0.329 G
Threonine: 1.206 G
Isoleucine: 1.359 G
Leucine: 2.191 G
Lysine: 2.488 G
Methionine: 0.723 G
Cystine: 0.336 G
Phenylalanine: 1.147 G
Tyrosine: 0.947 G
Valine: 1.52 G
Arginine: 1.674 G
Histidine: 0.892 G
Alanine: 1.694 G
Aspartic acid: 2.479 G
Glutamic acid: 4.088 G
Glycine: 1.376 G
Proline: 1.182 G
Serine: 1.047 G
Lamb, leg, shank half, separable lean only, trimmed to 1/4 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
EXTERNAL FAT TRIMMED TO 1/4 INCH
SHANK (MEAT) A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. [http://en.wikipedia.org/wiki/Shank_(meat)]
Water: 74.44 G
Energy: 125 KCAL
Energy: 523 kJ
Protein: 20.52 G
Total lipid (fat): 4.19 G
Ash: 1.08 G
Calcium, Ca: 6 MG
Iron, Fe: 1.82 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 195 MG
Potassium, K: 290 MG
Sodium, Na: 61 MG
Zinc, Zn: 3.89 MG
Copper, Cu: 0.124 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 23.4 UG
Thiamin: 0.14 MG
Riboflavin: 0.25 MG
Niacin: 6.19 MG
Pantothenic acid: 0.7 MG
Vitamin B-6: 0.17 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Vitamin B-12: 2.64 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Fatty acids, total saturated: 1.5 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.11 G
SFA 16:0: 0.81 G
SFA 18:0: 0.5 G
Fatty acids, total monounsaturated: 1.69 G
MUFA 16:1: 0.13 G
MUFA 18:1: 1.53 G
Fatty acids, total polyunsaturated: 0.38 G
PUFA 18:2: 0.29 G
PUFA 18:3: 0.06 G
PUFA 20:4: 0.04 G
Cholesterol: 64 MG
Tryptophan: 0.24 G
Threonine: 0.878 G
Isoleucine: 0.99 G
Leucine: 1.596 G
Lysine: 1.812 G
Methionine: 0.527 G
Cystine: 0.245 G
Phenylalanine: 0.835 G
Tyrosine: 0.69 G
Valine: 1.107 G
Arginine: 1.219 G
Histidine: 0.65 G
Alanine: 1.234 G
Aspartic acid: 1.806 G
Glutamic acid: 2.977 G
Glycine: 1.002 G
Proline: 0.861 G
Serine: 0.763 G
Lamb, leg, sirloin half, separable lean and fat, trimmed to 1/4 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 54.13 G
Energy: 292 KCAL
Energy: 1222 kJ
Protein: 24.63 G
Total lipid (fat): 20.67 G
Ash: 0.99 G
Calcium, Ca: 11 MG
Iron, Fe: 2 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 183 MG
Potassium, K: 301 MG
Sodium, Na: 68 MG
Zinc, Zn: 4.13 MG
Copper, Cu: 0.112 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 25.5 UG
Thiamin: 0.11 MG
Riboflavin: 0.28 MG
Niacin: 6.62 MG
Pantothenic acid: 0.67 MG
Vitamin B-6: 0.14 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Vitamin B-12: 2.53 UG
Vitamin E (alpha-tocopherol): 0.13 MG
Fatty acids, total saturated: 8.74 G
SFA 10:0: 0.05 G
SFA 12:0: 0.09 G
SFA 14:0: 0.81 G
SFA 16:0: 4.43 G
SFA 18:0: 2.81 G
Fatty acids, total monounsaturated: 8.71 G
MUFA 16:1: 0.6 G
MUFA 18:1: 7.9 G
Fatty acids, total polyunsaturated: 1.49 G
PUFA 18:2: 1.12 G
PUFA 18:3: 0.3 G
PUFA 20:4: 0.07 G
Cholesterol: 97 MG
Tryptophan: 0.288 G
Threonine: 1.054 G
Isoleucine: 1.188 G
Leucine: 1.916 G
Lysine: 2.175 G
Methionine: 0.632 G
Cystine: 0.294 G
Phenylalanine: 1.003 G
Tyrosine: 0.828 G
Valine: 1.329 G
Arginine: 1.463 G
Histidine: 0.78 G
Alanine: 1.481 G
Aspartic acid: 2.168 G
Glutamic acid: 3.574 G
Glycine: 1.203 G
Proline: 1.033 G
Serine: 0.916 G
Lamb, leg, sirloin half, separable lean and fat, trimmed to 1/4 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 60.3 G
Energy: 272 KCAL
Energy: 1138 kJ
Protein: 16.94 G
Total lipid (fat): 22.11 G
Ash: 0.89 G
Calcium, Ca: 10 MG
Iron, Fe: 1.61 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 159 MG
Potassium, K: 231 MG
Sodium, Na: 56 MG
Zinc, Zn: 3.08 MG
Copper, Cu: 0.112 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 19.6 UG
Thiamin: 0.12 MG
Riboflavin: 0.23 MG
Niacin: 6.34 MG
Pantothenic acid: 0.7 MG
Vitamin B-6: 0.14 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Vitamin B-12: 2.48 UG
Vitamin E (alpha-tocopherol): 0.22 MG
Fatty acids, total saturated: 9.73 G
SFA 10:0: 0.06 G
SFA 12:0: 0.1 G
SFA 14:0: 0.9 G
SFA 16:0: 4.88 G
SFA 18:0: 3.06 G
Fatty acids, total monounsaturated: 9.08 G
MUFA 16:1: 0.64 G
MUFA 18:1: 8.15 G
Fatty acids, total polyunsaturated: 1.73 G
PUFA 18:2: 1.27 G
PUFA 18:3: 0.4 G
PUFA 20:4: 0.07 G
Cholesterol: 72 MG
Tryptophan: 0.198 G
Threonine: 0.725 G
Isoleucine: 0.817 G
Leucine: 1.317 G
Lysine: 1.496 G
Methionine: 0.435 G
Cystine: 0.202 G
Phenylalanine: 0.689 G
Tyrosine: 0.569 G
Valine: 0.914 G
Arginine: 1.006 G
Histidine: 0.536 G
Alanine: 1.018 G
Aspartic acid: 1.491 G
Glutamic acid: 2.458 G
Glycine: 0.827 G
Proline: 0.71 G
Serine: 0.63 G
Lamb, leg, sirloin half, separable lean and fat, trimmed to 1/8 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 54.85 G
Energy: 284 KCAL
Energy: 1188 kJ
Protein: 24.95 G
Total lipid (fat): 19.67 G
Ash: 1 G
Calcium, Ca: 11 MG
Iron, Fe: 2.01 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 185 MG
Potassium, K: 304 MG
Sodium, Na: 68 MG
Zinc, Zn: 4.2 MG
Copper, Cu: 0.113 MG
Manganese, Mn: 0.023 MG
Selenium, Se: 25.8 UG
Thiamin: 0.11 MG
Riboflavin: 0.28 MG
Niacin: 6.59 MG
Pantothenic acid: 0.67 MG
Vitamin B-6: 0.14 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Vitamin B-12: 2.54 UG
Fatty acids, total saturated: 8.26 G
SFA 10:0: 0.05 G
SFA 12:0: 0.08 G
SFA 14:0: 0.77 G
SFA 16:0: 4.2 G
SFA 18:0: 2.66 G
Fatty acids, total monounsaturated: 8.3 G
MUFA 16:1: 0.57 G
MUFA 18:1: 7.53 G
Fatty acids, total polyunsaturated: 1.42 G
PUFA 18:2: 1.07 G
PUFA 18:3: 0.28 G
PUFA 20:4: 0.07 G
Cholesterol: 96 MG
Tryptophan: 0.292 G
Threonine: 1.068 G
Isoleucine: 1.204 G
Leucine: 1.941 G
Lysine: 2.203 G
Methionine: 0.64 G
Cystine: 0.298 G
Phenylalanine: 1.016 G
Tyrosine: 0.839 G
Valine: 1.346 G
Arginine: 1.482 G
Histidine: 0.79 G
Alanine: 1.501 G
Aspartic acid: 2.196 G
Glutamic acid: 3.621 G
Glycine: 1.219 G
Proline: 1.047 G
Serine: 0.928 G
Lamb, leg, sirloin half, separable lean and fat, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 61.32 G
Energy: 261 KCAL
Energy: 1092 kJ
Protein: 17.21 G
Total lipid (fat): 20.8 G
Ash: 0.9 G
Calcium, Ca: 10 MG
Iron, Fe: 1.63 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 161 MG
Potassium, K: 235 MG
Sodium, Na: 56 MG
Zinc, Zn: 3.13 MG
Copper, Cu: 0.114 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 19.9 UG
Thiamin: 0.13 MG
Riboflavin: 0.23 MG
Niacin: 6.34 MG
Pantothenic acid: 0.7 MG
Vitamin B-6: 0.14 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Vitamin B-12: 2.5 UG
Fatty acids, total saturated: 9.12 G
SFA 10:0: 0.05 G
SFA 12:0: 0.09 G
SFA 14:0: 0.84 G
SFA 16:0: 4.58 G
SFA 18:0: 2.87 G
Fatty acids, total monounsaturated: 8.54 G
MUFA 16:1: 0.6 G
MUFA 18:1: 7.67 G
Fatty acids, total polyunsaturated: 1.64 G
PUFA 18:2: 1.2 G
PUFA 18:3: 0.37 G
PUFA 20:4: 0.07 G
Cholesterol: 71 MG
Tryptophan: 0.201 G
Threonine: 0.737 G
Isoleucine: 0.83 G
Leucine: 1.339 G
Lysine: 1.52 G
Methionine: 0.442 G
Cystine: 0.205 G
Phenylalanine: 0.701 G
Tyrosine: 0.579 G
Valine: 0.929 G
Arginine: 1.023 G
Histidine: 0.545 G
Alanine: 1.035 G
Aspartic acid: 1.515 G
Glutamic acid: 2.498 G
Glycine: 0.841 G
Proline: 0.722 G
Serine: 0.64 G
Lamb, leg, sirloin half, separable lean only, trimmed to 1/4 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 62.49 G
Energy: 204 KCAL
Energy: 854 kJ
Protein: 28.35 G
Total lipid (fat): 9.17 G
Ash: 1.09 G
Calcium, Ca: 8 MG
Iron, Fe: 2.2 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 203 MG
Potassium, K: 333 MG
Sodium, Na: 71 MG
Zinc, Zn: 4.85 MG
Copper, Cu: 0.119 MG
Manganese, Mn: 0.028 MG
Selenium, Se: 30.8 UG
Thiamin: 0.12 MG
Riboflavin: 0.31 MG
Niacin: 6.27 MG
Pantothenic acid: 0.7 MG
Vitamin B-6: 0.17 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Vitamin B-12: 2.58 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Fatty acids, total saturated: 3.28 G
SFA 10:0: 0.02 G
SFA 12:0: 0.03 G
SFA 14:0: 0.29 G
SFA 16:0: 1.76 G
SFA 18:0: 1.13 G
Fatty acids, total monounsaturated: 4.02 G
MUFA 16:1: 0.27 G
MUFA 18:1: 3.72 G
Fatty acids, total polyunsaturated: 0.6 G
PUFA 18:2: 0.49 G
PUFA 18:3: 0.05 G
PUFA 20:4: 0.06 G
Cholesterol: 92 MG
Tryptophan: 0.331 G
Threonine: 1.214 G
Isoleucine: 1.368 G
Leucine: 2.205 G
Lysine: 2.504 G
Methionine: 0.728 G
Cystine: 0.338 G
Phenylalanine: 1.154 G
Tyrosine: 0.953 G
Valine: 1.53 G
Arginine: 1.684 G
Histidine: 0.898 G
Alanine: 1.705 G
Aspartic acid: 2.496 G
Glutamic acid: 4.114 G
Glycine: 1.385 G
Proline: 1.189 G
Serine: 1.054 G
Lamb, leg, sirloin half, separable lean only, trimmed to 1/4 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SIRLOIN
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 73.57 G
Energy: 134 KCAL
Energy: 561 kJ
Protein: 20.55 G
Total lipid (fat): 5.08 G
Ash: 1.07 G
Calcium, Ca: 7 MG
Iron, Fe: 1.83 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 189 MG
Potassium, K: 284 MG
Sodium, Na: 64 MG
Zinc, Zn: 3.77 MG
Copper, Cu: 0.132 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 23.4 UG
Thiamin: 0.14 MG
Riboflavin: 0.25 MG
Niacin: 6.33 MG
Pantothenic acid: 0.74 MG
Vitamin B-6: 0.17 MG
Folate, total: 24 UG
Folate, food: 24 UG
Folate, DFE: 24 UG
Vitamin B-12: 2.76 UG
Vitamin E (alpha-tocopherol): 0.24 MG
Fatty acids, total saturated: 1.82 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.13 G
SFA 16:0: 0.99 G
SFA 18:0: 0.6 G
Fatty acids, total monounsaturated: 2.04 G
MUFA 16:1: 0.15 G
MUFA 18:1: 1.85 G
Fatty acids, total polyunsaturated: 0.46 G
PUFA 18:2: 0.35 G
PUFA 18:3: 0.07 G
PUFA 20:4: 0.05 G
Cholesterol: 66 MG
Tryptophan: 0.24 G
Threonine: 0.88 G
Isoleucine: 0.991 G
Leucine: 1.598 G
Lysine: 1.815 G
Methionine: 0.527 G
Cystine: 0.245 G
Phenylalanine: 0.837 G
Tyrosine: 0.691 G
Valine: 1.109 G
Arginine: 1.221 G
Histidine: 0.651 G
Alanine: 1.236 G
Aspartic acid: 1.809 G
Glutamic acid: 2.982 G
Glycine: 1.004 G
Proline: 0.862 G
Serine: 0.764 G
Lamb, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/4 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 57.48 G
Energy: 258 KCAL
Energy: 1079 kJ
Protein: 25.55 G
Total lipid (fat): 16.48 G
Ash: 1.02 G
Calcium, Ca: 11 MG
Iron, Fe: 1.98 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 191 MG
Potassium, K: 313 MG
Sodium, Na: 66 MG
Zinc, Zn: 4.4 MG
Copper, Cu: 0.115 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 27.2 UG
Thiamin: 0.1 MG
Riboflavin: 0.27 MG
Niacin: 6.59 MG
Pantothenic acid: 0.68 MG
Vitamin B-6: 0.15 MG
Folate, total: 20 UG
Folate, food: 20 UG
Folate, DFE: 20 UG
Choline, total: 96.3 MG
Betaine: 12.7 MG
Vitamin B-12: 2.59 UG
Vitamin E (alpha-tocopherol): 0.15 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 4.2 UG
Fatty acids, total saturated: 6.89 G
SFA 10:0: 0.04 G
SFA 12:0: 0.07 G
SFA 14:0: 0.64 G
SFA 16:0: 3.51 G
SFA 18:0: 2.22 G
Fatty acids, total monounsaturated: 6.96 G
MUFA 16:1: 0.48 G
MUFA 18:1: 6.32 G
Fatty acids, total polyunsaturated: 1.18 G
PUFA 18:2: 0.9 G
PUFA 18:3: 0.23 G
PUFA 20:4: 0.06 G
Cholesterol: 93 MG
Tryptophan: 0.299 G
Threonine: 1.094 G
Isoleucine: 1.233 G
Leucine: 1.987 G
Lysine: 2.256 G
Methionine: 0.656 G
Cystine: 0.305 G
Phenylalanine: 1.04 G
Tyrosine: 0.859 G
Valine: 1.379 G
Arginine: 1.518 G
Histidine: 0.809 G
Alanine: 1.537 G
Aspartic acid: 2.249 G
Glutamic acid: 3.708 G
Glycine: 1.248 G
Proline: 1.072 G
Serine: 0.95 G
Lamb, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/4 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 64.32 G
Energy: 230 KCAL
Energy: 962 kJ
Protein: 17.91 G
Total lipid (fat): 17.07 G
Ash: 0.94 G
Calcium, Ca: 9 MG
Iron, Fe: 1.66 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 170 MG
Potassium, K: 249 MG
Sodium, Na: 56 MG
Zinc, Zn: 3.32 MG
Copper, Cu: 0.113 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 20.7 UG
Thiamin: 0.13 MG
Riboflavin: 0.23 MG
Niacin: 6.26 MG
Pantothenic acid: 0.69 MG
Vitamin B-6: 0.15 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Vitamin B-12: 2.5 UG
Vitamin E (alpha-tocopherol): 0.21 MG
Fatty acids, total saturated: 7.43 G
SFA 10:0: 0.04 G
SFA 12:0: 0.07 G
SFA 14:0: 0.68 G
SFA 16:0: 3.74 G
SFA 18:0: 2.35 G
Fatty acids, total monounsaturated: 7 G
MUFA 16:1: 0.5 G
MUFA 18:1: 6.29 G
Fatty acids, total polyunsaturated: 1.35 G
PUFA 18:2: 0.99 G
PUFA 18:3: 0.3 G
PUFA 20:4: 0.06 G
Cholesterol: 69 MG
Tryptophan: 0.209 G
Threonine: 0.767 G
Isoleucine: 0.864 G
Leucine: 1.393 G
Lysine: 1.582 G
Methionine: 0.46 G
Cystine: 0.214 G
Phenylalanine: 0.729 G
Tyrosine: 0.602 G
Valine: 0.967 G
Arginine: 1.064 G
Histidine: 0.567 G
Alanine: 1.077 G
Aspartic acid: 1.577 G
Glutamic acid: 2.6 G
Glycine: 0.875 G
Proline: 0.751 G
Serine: 0.666 G
Lamb, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 58.99 G
Energy: 242 KCAL
Energy: 1013 kJ
Protein: 26.2 G
Total lipid (fat): 14.42 G
Ash: 1.04 G
Calcium, Ca: 10 MG
Iron, Fe: 2.02 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 194 MG
Potassium, K: 319 MG
Sodium, Na: 67 MG
Zinc, Zn: 4.53 MG
Copper, Cu: 0.116 MG
Manganese, Mn: 0.025 MG
Selenium, Se: 27.8 UG
Thiamin: 0.11 MG
Riboflavin: 0.28 MG
Niacin: 6.53 MG
Pantothenic acid: 0.69 MG
Vitamin B-6: 0.15 MG
Folate, total: 20 UG
Folate, food: 20 UG
Folate, DFE: 20 UG
Vitamin B-12: 2.6 UG
Fatty acids, total saturated: 5.92 G
SFA 10:0: 0.04 G
SFA 12:0: 0.06 G
SFA 14:0: 0.55 G
SFA 16:0: 3.03 G
SFA 18:0: 1.92 G
Fatty acids, total monounsaturated: 6.12 G
MUFA 16:1: 0.42 G
MUFA 18:1: 5.57 G
Fatty acids, total polyunsaturated: 1.02 G
PUFA 18:2: 0.78 G
PUFA 18:3: 0.19 G
PUFA 20:4: 0.06 G
Cholesterol: 92 MG
Tryptophan: 0.306 G
Threonine: 1.121 G
Isoleucine: 1.264 G
Leucine: 2.038 G
Lysine: 2.314 G
Methionine: 0.672 G
Cystine: 0.313 G
Phenylalanine: 1.067 G
Tyrosine: 0.88 G
Valine: 1.414 G
Arginine: 1.556 G
Histidine: 0.83 G
Alanine: 1.576 G
Aspartic acid: 2.306 G
Glutamic acid: 3.802 G
Glycine: 1.28 G
Proline: 1.099 G
Serine: 0.974 G
Lamb, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 66.38 G
Energy: 209 KCAL
Energy: 874 kJ
Protein: 18.47 G
Total lipid (fat): 14.42 G
Ash: 0.97 G
Calcium, Ca: 8 MG
Iron, Fe: 1.7 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 175 MG
Potassium, K: 258 MG
Sodium, Na: 57 MG
Zinc, Zn: 3.43 MG
Copper, Cu: 0.116 MG
Manganese, Mn: 0.021 MG
Selenium, Se: 21.3 UG
Thiamin: 0.13 MG
Riboflavin: 0.24 MG
Niacin: 6.25 MG
Pantothenic acid: 0.7 MG
Vitamin B-6: 0.15 MG
Folate, total: 20 UG
Folate, food: 20 UG
Folate, DFE: 20 UG
Vitamin B-12: 2.54 UG
Fatty acids, total saturated: 6.21 G
SFA 10:0: 0.04 G
SFA 12:0: 0.06 G
SFA 14:0: 0.56 G
SFA 16:0: 3.14 G
SFA 18:0: 1.96 G
Fatty acids, total monounsaturated: 5.91 G
MUFA 16:1: 0.42 G
MUFA 18:1: 5.31 G
Fatty acids, total polyunsaturated: 1.15 G
PUFA 18:2: 0.85 G
PUFA 18:3: 0.25 G
PUFA 20:4: 0.05 G
Cholesterol: 68 MG
Tryptophan: 0.216 G
Threonine: 0.791 G
Isoleucine: 0.891 G
Leucine: 1.437 G
Lysine: 1.631 G
Methionine: 0.474 G
Cystine: 0.22 G
Phenylalanine: 0.752 G
Tyrosine: 0.621 G
Valine: 0.997 G
Arginine: 1.097 G
Histidine: 0.585 G
Alanine: 1.111 G
Aspartic acid: 1.626 G
Glutamic acid: 2.68 G
Glycine: 0.902 G
Proline: 0.775 G
Serine: 0.687 G
Lamb, leg, whole (shank and sirloin), separable lean only, trimmed to 1/4 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 63.89 G
Energy: 191 KCAL
Energy: 799 kJ
Protein: 28.3 G
Total lipid (fat): 7.74 G
Ash: 1.09 G
Calcium, Ca: 8 MG
Iron, Fe: 2.12 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 206 MG
Potassium, K: 338 MG
Sodium, Na: 68 MG
Zinc, Zn: 4.94 MG
Copper, Cu: 0.12 MG
Manganese, Mn: 0.028 MG
Selenium, Se: 30.1 UG
Thiamin: 0.11 MG
Riboflavin: 0.29 MG
Niacin: 6.34 MG
Pantothenic acid: 0.71 MG
Vitamin B-6: 0.17 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Choline, total: 104.9 MG
Betaine: 13.8 MG
Vitamin B-12: 2.64 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 3.6 UG
Fatty acids, total saturated: 2.76 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.24 G
SFA 16:0: 1.49 G
SFA 18:0: 0.95 G
Fatty acids, total monounsaturated: 3.39 G
MUFA 16:1: 0.23 G
MUFA 18:1: 3.14 G
Fatty acids, total polyunsaturated: 0.51 G
PUFA 18:2: 0.41 G
PUFA 18:3: 0.05 G
PUFA 20:4: 0.05 G
Cholesterol: 89 MG
Tryptophan: 0.331 G
Threonine: 1.211 G
Isoleucine: 1.365 G
Leucine: 2.201 G
Lysine: 2.499 G
Methionine: 0.726 G
Cystine: 0.338 G
Phenylalanine: 1.152 G
Tyrosine: 0.951 G
Valine: 1.527 G
Arginine: 1.681 G
Histidine: 0.896 G
Alanine: 1.702 G
Aspartic acid: 2.491 G
Glutamic acid: 4.106 G
Glycine: 1.382 G
Proline: 1.187 G
Serine: 1.052 G
Lamb, leg, whole (shank and sirloin), separable lean only, trimmed to 1/4 fat, choice, raw
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 74.11 G
Energy: 128 KCAL
Energy: 536 kJ
Protein: 20.56 G
Total lipid (fat): 4.51 G
Ash: 1.07 G
Calcium, Ca: 6 MG
Iron, Fe: 1.82 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 193 MG
Potassium, K: 289 MG
Sodium, Na: 62 MG
Zinc, Zn: 3.84 MG
Copper, Cu: 0.126 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 23.5 UG
Thiamin: 0.14 MG
Riboflavin: 0.25 MG
Niacin: 6.23 MG
Pantothenic acid: 0.72 MG
Vitamin B-6: 0.17 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Vitamin B-12: 2.7 UG
Vitamin E (alpha-tocopherol): 0.22 MG
Fatty acids, total saturated: 1.61 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.12 G
SFA 16:0: 0.88 G
SFA 18:0: 0.54 G
Fatty acids, total monounsaturated: 1.81 G
MUFA 16:1: 0.14 G
MUFA 18:1: 1.64 G
Fatty acids, total polyunsaturated: 0.41 G
PUFA 18:2: 0.31 G
PUFA 18:3: 0.06 G
PUFA 20:4: 0.04 G
Cholesterol: 64 MG
Tryptophan: 0.24 G
Threonine: 0.88 G
Isoleucine: 0.992 G
Leucine: 1.599 G
Lysine: 1.815 G
Methionine: 0.528 G
Cystine: 0.245 G
Phenylalanine: 0.837 G
Tyrosine: 0.691 G
Valine: 1.109 G
Arginine: 1.221 G
Histidine: 0.651 G
Alanine: 1.236 G
Aspartic acid: 1.809 G
Glutamic acid: 2.983 G
Glycine: 1.004 G
Proline: 0.862 G
Serine: 0.764 G
Lamb, loin, separable lean and fat, trimmed to 1/4 fat, choice, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
LOIN
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 51.57 G
Energy: 316 KCAL
Energy: 1322 kJ
Protein: 25.17 G
Total lipid (fat): 23.08 G
Ash: 1.09 G
Calcium, Ca: 20 MG
Iron, Fe: 1.81 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 196 MG
Potassium, K: 327 MG
Sodium, Na: 77 MG
Zinc, Zn: 3.48 MG
Copper, Cu: 0.13 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 27.4 UG
Thiamin: 0.1 MG
Riboflavin: 0.25 MG
Niacin: 7.1 MG
Pantothenic acid: 0.64 MG
Vitamin B-6: 0.13 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Choline, total: 93.8 MG
Betaine: 12.3 MG
Vitamin B-12: 2.47 UG
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 4.8 UG
Fatty acids, total saturated: 9.83 G
SFA 10:0: 0.06 G
SFA 12:0: 0.1 G
SFA 14:0: 0.92 G
SFA 16:0: 4.98 G
SFA 18:0: 3.15 G
Fatty acids, total monounsaturated: 9.7 G
MUFA 16:1: 0.67 G
MUFA 18:1: 8.79 G
Fatty acids, total polyunsaturated: 1.68 G
PUFA 18:2: 1.26 G
PUFA 18:3: 0.35 G
PUFA 20:4: 0.07 G
Cholesterol: 100 MG
Tryptophan: 0.294 G
Threonine: 1.077 G
Isoleucine: 1.214 G
Leucine: 1.958 G
Lysine: 2.223 G
Methionine: 0.646 G
Cystine: 0.3 G
Phenylalanine: 1.025 G
Tyrosine: 0.846 G
Valine: 1.358 G
Arginine: 1.496 G
Histidine: 0.797 G
Alanine: 1.514 G
Aspartic acid: 2.216 G
Glutamic acid: 3.653 G
Glycine: 1.229 G
Proline: 1.056 G
Serine: 0.936 G
Lamb, loin, separable lean and fat, trimmed to 1/4 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
LOIN
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 52.5 G
Energy: 309 KCAL
Energy: 1293 kJ
Protein: 22.55 G
Total lipid (fat): 23.59 G
Ash: 1.16 G
Calcium, Ca: 18 MG
Iron, Fe: 2.12 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 180 MG
Potassium, K: 246 MG
Sodium, Na: 64 MG
Zinc, Zn: 3.41 MG
Copper, Cu: 0.119 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 24.6 UG
Thiamin: 0.1 MG
Riboflavin: 0.24 MG
Niacin: 7.1 MG
Pantothenic acid: 0.65 MG
Vitamin B-6: 0.11 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Choline, total: 88.4 MG
Betaine: 11.6 MG
Vitamin B-12: 2.21 UG
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 4.7 UG
Fatty acids, total saturated: 10.24 G
SFA 10:0: 0.06 G
SFA 12:0: 0.1 G
SFA 14:0: 0.93 G
SFA 16:0: 5.16 G
SFA 18:0: 3.24 G
Fatty acids, total monounsaturated: 9.68 G
MUFA 16:1: 0.69 G
MUFA 18:1: 8.69 G
Fatty acids, total polyunsaturated: 1.87 G
PUFA 18:2: 1.37 G
PUFA 18:3: 0.42 G
PUFA 20:4: 0.08 G
Cholesterol: 95 MG
Tryptophan: 0.264 G
Threonine: 0.965 G
Isoleucine: 1.088 G
Leucine: 1.754 G
Lysine: 1.991 G
Methionine: 0.579 G
Cystine: 0.269 G
Phenylalanine: 0.918 G
Tyrosine: 0.758 G
Valine: 1.217 G
Arginine: 1.34 G
Histidine: 0.714 G
Alanine: 1.356 G
Aspartic acid: 1.985 G
Glutamic acid: 3.272 G
Glycine: 1.101 G
Proline: 0.946 G
Serine: 0.838 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org