Lamb, loin, 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
LOIN
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 56.55 G
Energy: 310 KCAL
Energy: 1297 kJ
Protein: 16.32 G
Total lipid (fat): 26.63 G
Ash: 0.84 G
Calcium, Ca: 15 MG
Iron, Fe: 1.61 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 152 MG
Potassium, K: 214 MG
Sodium, Na: 56 MG
Zinc, Zn: 2.53 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 18.9 UG
Thiamin: 0.11 MG
Riboflavin: 0.21 MG
Niacin: 6.47 MG
Pantothenic acid: 0.63 MG
Vitamin B-6: 0.13 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Vitamin B-12: 2.04 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Fatty acids, total saturated: 11.76 G
SFA 10:0: 0.07 G
SFA 12:0: 0.12 G
SFA 14:0: 1.09 G
SFA 16:0: 5.89 G
SFA 18:0: 3.7 G
Fatty acids, total monounsaturated: 10.94 G
MUFA 16:1: 0.77 G
MUFA 18:1: 9.82 G
Fatty acids, total polyunsaturated: 2.08 G
PUFA 18:2: 1.52 G
PUFA 18:3: 0.48 G
PUFA 20:4: 0.08 G
Cholesterol: 74 MG
Tryptophan: 0.191 G
Threonine: 0.699 G
Isoleucine: 0.787 G
Leucine: 1.27 G
Lysine: 1.441 G
Methionine: 0.419 G
Cystine: 0.195 G
Phenylalanine: 0.664 G
Tyrosine: 0.549 G
Valine: 0.881 G
Arginine: 0.97 G
Histidine: 0.517 G
Alanine: 0.982 G
Aspartic acid: 1.437 G
Glutamic acid: 2.369 G
Glycine: 0.797 G
Proline: 0.685 G
Serine: 0.607 G
Lamb, loin, separable lean and fat, trimmed to 1/8 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 1/8 INCH
Water: 53.31 G
Energy: 297 KCAL
Energy: 1243 kJ
Protein: 26.06 G
Total lipid (fat): 20.61 G
Ash: 1.12 G
Calcium, Ca: 20 MG
Iron, Fe: 1.84 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 201 MG
Potassium, K: 336 MG
Sodium, Na: 78 MG
Zinc, Zn: 3.6 MG
Copper, Cu: 0.133 MG
Manganese, Mn: 0.023 MG
Selenium, Se: 28.2 UG
Thiamin: 0.11 MG
Riboflavin: 0.26 MG
Niacin: 7.06 MG
Pantothenic acid: 0.64 MG
Vitamin B-6: 0.13 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Vitamin B-12: 2.48 UG
Fatty acids, total saturated: 8.65 G
SFA 10:0: 0.05 G
SFA 12:0: 0.09 G
SFA 14:0: 0.8 G
SFA 16:0: 4.4 G
SFA 18:0: 2.79 G
Fatty acids, total monounsaturated: 8.69 G
MUFA 16:1: 0.6 G
MUFA 18:1: 7.89 G
Fatty acids, total polyunsaturated: 1.48 G
PUFA 18:2: 1.12 G
PUFA 18:3: 0.29 G
PUFA 20:4: 0.07 G
Cholesterol: 99 MG
Tryptophan: 0.305 G
Threonine: 1.116 G
Isoleucine: 1.258 G
Leucine: 2.027 G
Lysine: 2.302 G
Methionine: 0.669 G
Cystine: 0.311 G
Phenylalanine: 1.061 G
Tyrosine: 0.876 G
Valine: 1.406 G
Arginine: 1.548 G
Histidine: 0.826 G
Alanine: 1.568 G
Aspartic acid: 2.294 G
Glutamic acid: 3.782 G
Glycine: 1.273 G
Proline: 1.093 G
Serine: 0.969 G
Lamb, loin, 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
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 54.33 G
Energy: 290 KCAL
Energy: 1213 kJ
Protein: 23.27 G
Total lipid (fat): 21.12 G
Ash: 1.2 G
Calcium, Ca: 18 MG
Iron, Fe: 2.17 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 185 MG
Potassium, K: 250 MG
Sodium, Na: 64 MG
Zinc, Zn: 3.52 MG
Copper, Cu: 0.122 MG
Manganese, Mn: 0.021 MG
Selenium, Se: 25.2 UG
Thiamin: 0.1 MG
Riboflavin: 0.24 MG
Niacin: 7.05 MG
Pantothenic acid: 0.66 MG
Vitamin B-6: 0.13 MG
Folate, total: 20 UG
Folate, food: 20 UG
Folate, DFE: 20 UG
Vitamin B-12: 2.2 UG
Fatty acids, total saturated: 9.08 G
SFA 10:0: 0.05 G
SFA 12:0: 0.09 G
SFA 14:0: 0.82 G
SFA 16:0: 4.59 G
SFA 18:0: 2.87 G
Fatty acids, total monounsaturated: 8.65 G
MUFA 16:1: 0.62 G
MUFA 18:1: 7.77 G
Fatty acids, total polyunsaturated: 1.69 G
PUFA 18:2: 1.24 G
PUFA 18:3: 0.37 G
PUFA 20:4: 0.08 G
Cholesterol: 93 MG
Tryptophan: 0.272 G
Threonine: 0.996 G
Isoleucine: 1.123 G
Leucine: 1.81 G
Lysine: 2.055 G
Methionine: 0.597 G
Cystine: 0.278 G
Phenylalanine: 0.947 G
Tyrosine: 0.782 G
Valine: 1.256 G
Arginine: 1.383 G
Histidine: 0.737 G
Alanine: 1.4 G
Aspartic acid: 2.048 G
Glutamic acid: 3.377 G
Glycine: 1.137 G
Proline: 0.976 G
Serine: 0.865 G
Lamb, loin, 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
LOIN
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 59.55 G
Energy: 279 KCAL
Energy: 1167 kJ
Protein: 17.18 G
Total lipid (fat): 22.75 G
Ash: 0.88 G
Calcium, Ca: 14 MG
Iron, Fe: 1.66 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 159 MG
Potassium, K: 226 MG
Sodium, Na: 59 MG
Zinc, Zn: 2.65 MG
Copper, Cu: 0.11 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 19.4 UG
Thiamin: 0.12 MG
Riboflavin: 0.21 MG
Niacin: 6.48 MG
Pantothenic acid: 0.64 MG
Vitamin B-6: 0.14 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Vitamin B-12: 2.07 UG
Fatty acids, total saturated: 9.95 G
SFA 10:0: 0.06 G
SFA 12:0: 0.1 G
SFA 14:0: 0.91 G
SFA 16:0: 5 G
SFA 18:0: 3.14 G
Fatty acids, total monounsaturated: 9.34 G
MUFA 16:1: 0.66 G
MUFA 18:1: 8.38 G
Fatty acids, total polyunsaturated: 1.79 G
PUFA 18:2: 1.31 G
PUFA 18:3: 0.41 G
PUFA 20:4: 0.07 G
Cholesterol: 72 MG
Tryptophan: 0.201 G
Threonine: 0.735 G
Isoleucine: 0.829 G
Leucine: 1.336 G
Lysine: 1.517 G
Methionine: 0.441 G
Cystine: 0.205 G
Phenylalanine: 0.699 G
Tyrosine: 0.577 G
Valine: 0.927 G
Arginine: 1.02 G
Histidine: 0.544 G
Alanine: 1.033 G
Aspartic acid: 1.512 G
Glutamic acid: 2.492 G
Glycine: 0.839 G
Proline: 0.72 G
Serine: 0.639 G
Lamb, loin, separable lean only, 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, 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.
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: 60.98 G
Energy: 216 KCAL
Energy: 904 kJ
Protein: 29.99 G
Total lipid (fat): 9.73 G
Ash: 1.24 G
Calcium, Ca: 19 MG
Iron, Fe: 2 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 226 MG
Potassium, K: 376 MG
Sodium, Na: 84 MG
Zinc, Zn: 4.13 MG
Copper, Cu: 0.145 MG
Manganese, Mn: 0.028 MG
Selenium, Se: 32.8 UG
Thiamin: 0.11 MG
Riboflavin: 0.28 MG
Niacin: 6.85 MG
Pantothenic acid: 0.66 MG
Vitamin B-6: 0.16 MG
Folate, total: 24 UG
Folate, food: 24 UG
Folate, DFE: 24 UG
Choline, total: 108.3 MG
Betaine: 14.2 MG
Vitamin B-12: 2.52 UG
Vitamin E (alpha-tocopherol): 0.16 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): 3.9 UG
Fatty acids, total saturated: 3.48 G
SFA 10:0: 0.02 G
SFA 12:0: 0.03 G
SFA 14:0: 0.3 G
SFA 16:0: 1.87 G
SFA 18:0: 1.2 G
Fatty acids, total monounsaturated: 4.26 G
MUFA 16:1: 0.29 G
MUFA 18:1: 3.95 G
Fatty acids, total polyunsaturated: 0.64 G
PUFA 18:2: 0.52 G
PUFA 18:3: 0.06 G
PUFA 20:4: 0.06 G
Cholesterol: 95 MG
Tryptophan: 0.35 G
Threonine: 1.283 G
Isoleucine: 1.447 G
Leucine: 2.332 G
Lysine: 2.648 G
Methionine: 0.77 G
Cystine: 0.358 G
Phenylalanine: 1.221 G
Tyrosine: 1.008 G
Valine: 1.618 G
Arginine: 1.782 G
Histidine: 0.95 G
Alanine: 1.803 G
Aspartic acid: 2.639 G
Glutamic acid: 4.352 G
Glycine: 1.465 G
Proline: 1.258 G
Serine: 1.115 G
Lamb, loin, 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
LOIN
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 62.76 G
Energy: 202 KCAL
Energy: 845 kJ
Protein: 26.59 G
Total lipid (fat): 9.76 G
Ash: 1.35 G
Calcium, Ca: 17 MG
Iron, Fe: 2.44 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 206 MG
Potassium, K: 267 MG
Sodium, Na: 66 MG
Zinc, Zn: 4.06 MG
Copper, Cu: 0.132 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 30.3 UG
Thiamin: 0.1 MG
Riboflavin: 0.27 MG
Niacin: 6.83 MG
Pantothenic acid: 0.68 MG
Vitamin B-6: 0.16 MG
Folate, total: 25 UG
Folate, food: 25 UG
Folate, DFE: 25 UG
Vitamin B-12: 2.16 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Fatty acids, total saturated: 3.72 G
SFA 10:0: 0.02 G
SFA 12:0: 0.03 G
SFA 14:0: 0.29 G
SFA 16:0: 1.97 G
SFA 18:0: 1.21 G
Fatty acids, total monounsaturated: 3.95 G
MUFA 16:1: 0.29 G
MUFA 18:1: 3.56 G
Fatty acids, total polyunsaturated: 0.86 G
PUFA 18:2: 0.64 G
PUFA 18:3: 0.14 G
PUFA 20:4: 0.08 G
Cholesterol: 87 MG
Tryptophan: 0.311 G
Threonine: 1.138 G
Isoleucine: 1.283 G
Leucine: 2.068 G
Lysine: 2.348 G
Methionine: 0.682 G
Cystine: 0.317 G
Phenylalanine: 1.083 G
Tyrosine: 0.894 G
Valine: 1.435 G
Arginine: 1.58 G
Histidine: 0.842 G
Alanine: 1.599 G
Aspartic acid: 2.341 G
Glutamic acid: 3.859 G
Glycine: 1.299 G
Proline: 1.115 G
Serine: 0.989 G
Lamb, loin, 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
LOIN
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 72.55 G
Energy: 143 KCAL
Energy: 598 kJ
Protein: 20.88 G
Total lipid (fat): 5.94 G
Ash: 1.06 G
Calcium, Ca: 12 MG
Iron, Fe: 1.91 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 190 MG
Potassium, K: 276 MG
Sodium, Na: 68 MG
Zinc, Zn: 3.19 MG
Copper, Cu: 0.128 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 23.6 UG
Thiamin: 0.13 MG
Riboflavin: 0.23 MG
Niacin: 6.51 MG
Pantothenic acid: 0.66 MG
Vitamin B-6: 0.17 MG
Folate, total: 24 UG
Folate, food: 24 UG
Folate, DFE: 24 UG
Vitamin B-12: 2.21 UG
Vitamin E (alpha-tocopherol): 0.19 MG
Fatty acids, total saturated: 2.13 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.15 G
SFA 16:0: 1.15 G
SFA 18:0: 0.71 G
Fatty acids, total monounsaturated: 2.39 G
MUFA 16:1: 0.18 G
MUFA 18:1: 2.16 G
Fatty acids, total polyunsaturated: 0.54 G
PUFA 18:2: 0.41 G
PUFA 18:3: 0.08 G
PUFA 20:4: 0.06 G
Cholesterol: 66 MG
Tryptophan: 0.244 G
Threonine: 0.893 G
Isoleucine: 1.007 G
Leucine: 1.624 G
Lysine: 1.843 G
Methionine: 0.536 G
Cystine: 0.249 G
Phenylalanine: 0.85 G
Tyrosine: 0.702 G
Valine: 1.126 G
Arginine: 1.24 G
Histidine: 0.661 G
Alanine: 1.255 G
Aspartic acid: 1.837 G
Glutamic acid: 3.029 G
Glycine: 1.02 G
Proline: 0.876 G
Serine: 0.776 G
Lamb, New Zealand, imported, brains, cooked, soaked and fried
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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
BRAIN
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 73.11 G
Energy: 154 KCAL
Energy: 646 kJ
Protein: 14.03 G
Total lipid (fat): 10.92 G
Ash: 3.39 G
Calcium, Ca: 6 MG
Iron, Fe: 1.21 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 384 MG
Potassium, K: 258 MG
Sodium, Na: 101 MG
Zinc, Zn: 1.33 MG
Copper, Cu: 0.283 MG
Manganese, Mn: 0.036 MG
Selenium, Se: 16.3 UG
Thiamin: 0.084 MG
Riboflavin: 0.219 MG
Niacin: 2.995 MG
Pantothenic acid: 1.906 MG
Vitamin B-6: 0.081 MG
Vitamin B-12: 9.54 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 1.12 MG
Fatty acids, total saturated: 1.365 G
SFA 14:0: 0.016 G
SFA 16:0: 0.61 G
SFA 17:0: 0.019 G
SFA 18:0: 0.636 G
SFA 20:0: 0.017 G
SFA 22:0: 0.068 G
Fatty acids, total monounsaturated: 4.168 G
MUFA 15:1: 0.058 G
MUFA 16:1: 0.044 G
MUFA 16:1 c: 0.044 G
MUFA 18:1: 1.846 G
MUFA 18:1 c: 1.845 G
MUFA 22:1: 0.022 G
MUFA 22:1 c: 0.022 G
MUFA 24:1 c: 0.287 G
Fatty acids, total polyunsaturated: 0.999 G
PUFA 18:2: 0.022 G
PUFA 18:2 n-6 c,c: 0.022 G
PUFA 20:3: 0.019 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.202 G
PUFA 2:4 n-6: 0.202 G
PUFA 22:5 n-3 (DPA): 0.056 G
PUFA 22:6 n-3 (DHA): 0.456 G
Cholesterol: 2559 MG
Tryptophan: 0.155 G
Threonine: 0.669 G
Isoleucine: 0.628 G
Leucine: 1.083 G
Lysine: 1.225 G
Methionine: 0.458 G
Cystine: 0.184 G
Phenylalanine: 0.553 G
Tyrosine: 0.486 G
Valine: 0.714 G
Arginine: 0.944 G
Histidine: 0.297 G
Alanine: 0.697 G
Glutamic acid: 1.96 G
Glycine: 0.6 G
Proline: 0.45 G
Serine: 0.478 G
Lamb, New Zealand, imported, brains, 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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
BRAIN
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 78.52 G
Energy: 118 KCAL
Energy: 492 kJ
Protein: 11.33 G
Total lipid (fat): 8.03 G
Ash: 2.52 G
Calcium, Ca: 4 MG
Iron, Fe: 1.07 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 327 MG
Potassium, K: 307 MG
Sodium, Na: 117 MG
Zinc, Zn: 1.1 MG
Copper, Cu: 0.298 MG
Manganese, Mn: 0.031 MG
Selenium, Se: 13.5 UG
Thiamin: 0.102 MG
Riboflavin: 0.203 MG
Niacin: 3.812 MG
Pantothenic acid: 1.938 MG
Vitamin B-6: 0.087 MG
Vitamin B-12: 9.99 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.87 MG
Fatty acids, total saturated: 1.035 G
SFA 14:0: 0.011 G
SFA 16:0: 0.434 G
SFA 17:0: 0.037 G
SFA 18:0: 0.502 G
SFA 20:0: 0.007 G
SFA 22:0: 0.045 G
Fatty acids, total monounsaturated: 2.243 G
MUFA 16:1: 0.019 G
MUFA 16:1 c: 0.009 G
MUFA 18:1: 1.311 G
MUFA 18:1 c: 0.591 G
MUFA 22:1: 0.072 G
MUFA 22:1 c: 0.034 G
MUFA 24:1 c: 0.181 G
Fatty acids, total polyunsaturated: 0.781 G
PUFA 18:2: 0.008 G
PUFA 18:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.019 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.155 G
PUFA 2:4 n-6: 0.155 G
PUFA 22:5 n-3 (DPA): 0.055 G
PUFA 22:6 n-3 (DHA): 0.364 G
Fatty acids, total trans: 0.025 G
Fatty acids, total trans-monoenoic: 0.025 G
TFA 18:1 t: 0.025 G
Cholesterol: 2100 MG
Tryptophan: 0.125 G
Threonine: 0.54 G
Isoleucine: 0.507 G
Leucine: 0.875 G
Lysine: 0.989 G
Methionine: 0.37 G
Cystine: 0.148 G
Phenylalanine: 0.446 G
Tyrosine: 0.392 G
Valine: 0.577 G
Arginine: 0.762 G
Histidine: 0.24 G
Alanine: 0.563 G
Glutamic acid: 1.582 G
Glycine: 0.484 G
Proline: 0.363 G
Serine: 0.386 G
Lamb, New Zealand, imported, breast, separable lean only, 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.
NEW ZEALAND US FDA 1995 Code: NZ
BREAST (MEAT CUT)
Water: 54.77 G
Energy: 270 KCAL
Energy: 1131 kJ
Protein: 28.16 G
Total lipid (fat): 17.53 G
Ash: 0.75 G
Calcium, Ca: 25 MG
Iron, Fe: 1.89 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 152 MG
Potassium, K: 183 MG
Sodium, Na: 86 MG
Zinc, Zn: 4.8 MG
Copper, Cu: 0.138 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 6.4 UG
Thiamin: 0.026 MG
Riboflavin: 0.13 MG
Niacin: 3.654 MG
Pantothenic acid: 0.411 MG
Vitamin B-6: 0.089 MG
Vitamin B-12: 1.44 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 16 IU
Vitamin E (alpha-tocopherol): 0.39 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 6.004 G
SFA 10:0: 0.031 G
SFA 12:0: 0.033 G
SFA 14:0: 0.393 G
SFA 16:0: 2.618 G
SFA 17:0: 0.249 G
SFA 18:0: 2.624 G
SFA 20:0: 0.022 G
SFA 22:0: 0.034 G
Fatty acids, total monounsaturated: 4.317 G
MUFA 14:1: 0.016 G
MUFA 16:1: 0.19 G
MUFA 16:1 c: 0.171 G
MUFA 18:1: 4.112 G
MUFA 18:1 c: 3.656 G
Fatty acids, total polyunsaturated: 0.775 G
PUFA 18:2: 0.479 G
PUFA 18:2 n-6 c,c: 0.2 G
PUFA 18:2 CLAs: 0.279 G
PUFA 18:3: 0.19 G
PUFA 18:3 n-3 c,c,c (ALA): 0.19 G
PUFA 20:4: 0.036 G
PUFA 2:4 n-6: 0.036 G
PUFA 20:5 n-3 (EPA): 0.029 G
PUFA 22:5 n-3 (DPA): 0.041 G
Fatty acids, total trans: 0.475 G
Fatty acids, total trans-monoenoic: 0.475 G
TFA 16:1 t: 0.019 G
TFA 18:1 t: 0.455 G
Cholesterol: 102 MG
Tryptophan: 0.311 G
Threonine: 1.343 G
Isoleucine: 1.26 G
Leucine: 2.174 G
Lysine: 2.459 G
Methionine: 0.919 G
Cystine: 0.369 G
Phenylalanine: 1.109 G
Tyrosine: 0.976 G
Valine: 1.434 G
Arginine: 1.895 G
Histidine: 0.596 G
Alanine: 1.4 G
Glutamic acid: 3.933 G
Glycine: 1.204 G
Proline: 0.903 G
Serine: 0.96 G
Lamb, New Zealand, imported, breast, separable lean only, 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.
NEW ZEALAND US FDA 1995 Code: NZ
BREAST (MEAT CUT)
Water: 71.69 G
Energy: 149 KCAL
Energy: 624 kJ
Protein: 18.31 G
Total lipid (fat): 7.98 G
Ash: 1 G
Carbohydrate, by difference: 1.02 G
Calcium, Ca: 13 MG
Iron, Fe: 1.15 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 180 MG
Potassium, K: 293 MG
Sodium, Na: 107 MG
Zinc, Zn: 2.93 MG
Copper, Cu: 0.089 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 4 UG
Thiamin: 0.055 MG
Riboflavin: 0.159 MG
Niacin: 4.949 MG
Pantothenic acid: 0.532 MG
Vitamin B-6: 0.143 MG
Vitamin B-12: 1.96 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 31 IU
Vitamin E (alpha-tocopherol): 0.31 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 2.738 G
SFA 10:0: 0.012 G
SFA 12:0: 0.013 G
SFA 14:0: 0.162 G
SFA 16:0: 1.233 G
SFA 17:0: 0.123 G
SFA 18:0: 1.178 G
SFA 20:0: 0.005 G
SFA 22:0: 0.012 G
Fatty acids, total monounsaturated: 2.133 G
MUFA 14:1: 0.008 G
MUFA 16:1: 0.088 G
MUFA 16:1 c: 0.081 G
MUFA 18:1: 2.037 G
MUFA 18:1 c: 1.823 G
Fatty acids, total polyunsaturated: 0.246 G
PUFA 18:2: 0.108 G
PUFA 18:2 n-6 c,c: 0.108 G
PUFA 18:3: 0.09 G
PUFA 18:3 n-3 c,c,c (ALA): 0.09 G
PUFA 20:4: 0.016 G
PUFA 2:4 n-6: 0.016 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.017 G
Fatty acids, total trans: 0.22 G
Fatty acids, total trans-monoenoic: 0.22 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.213 G
Cholesterol: 65 MG
Tryptophan: 0.202 G
Threonine: 0.873 G
Isoleucine: 0.82 G
Leucine: 1.414 G
Lysine: 1.599 G
Methionine: 0.597 G
Cystine: 0.24 G
Phenylalanine: 0.721 G
Tyrosine: 0.634 G
Valine: 0.932 G
Arginine: 1.232 G
Histidine: 0.388 G
Alanine: 0.91 G
Glutamic acid: 2.557 G
Glycine: 0.783 G
Proline: 0.587 G
Serine: 0.624 G
Lamb, New Zealand, imported, chump, boneless, separable lean only, cooked, fast 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.
NEW ZEALAND US FDA 1995 Code: NZ
SIRLOIN
Water: 70.59 G
Energy: 142 KCAL
Energy: 595 kJ
Protein: 23.69 G
Total lipid (fat): 5.27 G
Ash: 1.2 G
Calcium, Ca: 4 MG
Iron, Fe: 1.73 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 205 MG
Potassium, K: 339 MG
Sodium, Na: 61 MG
Zinc, Zn: 3.24 MG
Copper, Cu: 0.158 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 6 UG
Thiamin: 0.138 MG
Riboflavin: 0.188 MG
Niacin: 3.571 MG
Pantothenic acid: 0.87 MG
Vitamin B-6: 0.175 MG
Vitamin B-12: 2.06 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 17 IU
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 1.769 G
SFA 10:0: 0.011 G
SFA 12:0: 0.011 G
SFA 14:0: 0.119 G
SFA 16:0: 0.818 G
SFA 17:0: 0.074 G
SFA 18:0: 0.731 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 1.295 G
MUFA 16:1: 0.051 G
MUFA 16:1 c: 0.044 G
MUFA 18:1: 1.244 G
MUFA 18:1 c: 1.112 G
Fatty acids, total polyunsaturated: 0.344 G
PUFA 18:2: 0.171 G
PUFA 18:2 n-6 c,c: 0.108 G
PUFA 18:2 CLAs: 0.063 G
PUFA 18:3: 0.095 G
PUFA 18:3 n-3 c,c,c (ALA): 0.095 G
PUFA 20:4: 0.025 G
PUFA 2:4 n-6: 0.025 G
PUFA 20:5 n-3 (EPA): 0.026 G
PUFA 22:5 n-3 (DPA): 0.02 G
PUFA 22:6 n-3 (DHA): 0.007 G
Fatty acids, total trans: 0.139 G
Fatty acids, total trans-monoenoic: 0.139 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.132 G
Cholesterol: 74 MG
Tryptophan: 0.262 G
Threonine: 1.13 G
Isoleucine: 1.06 G
Leucine: 1.829 G
Lysine: 2.069 G
Methionine: 0.773 G
Cystine: 0.31 G
Phenylalanine: 0.933 G
Tyrosine: 0.821 G
Valine: 1.206 G
Arginine: 1.594 G
Histidine: 0.502 G
Alanine: 1.177 G
Glutamic acid: 3.309 G
Glycine: 1.013 G
Proline: 0.759 G
Serine: 0.808 G
Lamb, New Zealand, imported, chump, boneless, separable lean only, 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.
NEW ZEALAND US FDA 1995 Code: NZ
SIRLOIN
Water: 74.58 G
Energy: 121 KCAL
Energy: 507 kJ
Protein: 21.68 G
Total lipid (fat): 3.83 G
Ash: 1.24 G
Calcium, Ca: 4 MG
Iron, Fe: 1.52 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 201 MG
Potassium, K: 346 MG
Sodium, Na: 62 MG
Zinc, Zn: 2.89 MG
Copper, Cu: 0.14 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 4.4 UG
Thiamin: 0.154 MG
Riboflavin: 0.128 MG
Niacin: 5.256 MG
Pantothenic acid: 0.807 MG
Vitamin B-6: 0.15 MG
Vitamin B-12: 2.06 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 15 IU
Vitamin E (alpha-tocopherol): 0.32 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 1.265 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.074 G
SFA 16:0: 0.585 G
SFA 17:0: 0.05 G
SFA 18:0: 0.535 G
SFA 22:0: 0.008 G
Fatty acids, total monounsaturated: 1.005 G
MUFA 16:1: 0.036 G
MUFA 16:1 c: 0.032 G
MUFA 18:1: 0.969 G
MUFA 18:1 c: 0.896 G
Fatty acids, total polyunsaturated: 0.311 G
PUFA 18:2: 0.15 G
PUFA 18:2 n-6 c,c: 0.104 G
PUFA 18:2 CLAs: 0.046 G
PUFA 18:3: 0.078 G
PUFA 18:3 n-3 c,c,c (ALA): 0.078 G
PUFA 20:4: 0.029 G
PUFA 2:4 n-6: 0.029 G
PUFA 20:5 n-3 (EPA): 0.028 G
PUFA 22:5 n-3 (DPA): 0.02 G
PUFA 22:6 n-3 (DHA): 0.007 G
Fatty acids, total trans: 0.077 G
Fatty acids, total trans-monoenoic: 0.077 G
TFA 16:1 t: 0.004 G
TFA 18:1 t: 0.074 G
Cholesterol: 65 MG
Tryptophan: 0.24 G
Threonine: 1.034 G
Isoleucine: 0.97 G
Leucine: 1.674 G
Lysine: 1.893 G
Methionine: 0.707 G
Cystine: 0.284 G
Phenylalanine: 0.854 G
Tyrosine: 0.751 G
Valine: 1.104 G
Arginine: 1.459 G
Histidine: 0.459 G
Alanine: 1.078 G
Glutamic acid: 3.028 G
Glycine: 0.927 G
Proline: 0.695 G
Serine: 0.739 G
Lamb, New Zealand, imported, flap, boneless, separable lean and 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.
NEW ZEALAND US FDA 1995 Code: NZ
FLANK
Water: 47.82 G
Energy: 376 KCAL
Energy: 1574 kJ
Protein: 20.48 G
Total lipid (fat): 32.63 G
Ash: 0.52 G
Carbohydrate, by difference: 0.14 G
Calcium, Ca: 8 MG
Iron, Fe: 1.11 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 122 MG
Potassium, K: 182 MG
Sodium, Na: 51 MG
Zinc, Zn: 3.2 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 5.9 UG
Thiamin: 0.046 MG
Riboflavin: 0.122 MG
Niacin: 2.744 MG
Pantothenic acid: 0.277 MG
Vitamin B-6: 0.081 MG
Vitamin B-12: 1.25 UG
Vitamin A, RAE: 24 UG
Retinol: 24 UG
Vitamin A, IU: 80 IU
Vitamin E (alpha-tocopherol): 0.57 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 13.534 G
SFA 8:0: 0.007 G
SFA 10:0: 0.036 G
SFA 12:0: 0.034 G
SFA 14:0: 0.612 G
SFA 16:0: 4.963 G
SFA 17:0: 0.592 G
SFA 18:0: 7.209 G
SFA 20:0: 0.034 G
SFA 22:0: 0.048 G
Fatty acids, total monounsaturated: 8.805 G
MUFA 14:1: 0.009 G
MUFA 16:1: 0.271 G
MUFA 16:1 c: 0.233 G
MUFA 18:1: 8.516 G
MUFA 18:1 c: 6.88 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 1.185 G
PUFA 18:2: 0.759 G
PUFA 18:2 n-6 c,c: 0.298 G
PUFA 18:2 CLAs: 0.448 G
PUFA 18:3: 0.321 G
PUFA 18:3 n-3 c,c,c (ALA): 0.321 G
PUFA 20:4: 0.031 G
PUFA 2:4 n-6: 0.031 G
PUFA 20:5 n-3 (EPA): 0.041 G
PUFA 22:5 n-3 (DPA): 0.033 G
Fatty acids, total trans: 1.686 G
Fatty acids, total trans-monoenoic: 1.674 G
TFA 16:1 t: 0.038 G
TFA 18:1 t: 1.636 G
TFA 18:2 t,t: 0.012 G
Fatty acids, total trans-polyenoic: 0.012 G
Cholesterol: 76 MG
Tryptophan: 0.226 G
Threonine: 0.977 G
Isoleucine: 0.917 G
Leucine: 1.582 G
Lysine: 1.789 G
Methionine: 0.668 G
Cystine: 0.268 G
Phenylalanine: 0.807 G
Tyrosine: 0.71 G
Valine: 1.043 G
Arginine: 1.379 G
Histidine: 0.434 G
Alanine: 1.018 G
Glutamic acid: 2.861 G
Glycine: 0.876 G
Proline: 0.657 G
Serine: 0.698 G
Lamb, New Zealand, imported, flap, boneless, separable lean and 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.
NEW ZEALAND US FDA 1995 Code: NZ
FLANK
Water: 54.39 G
Energy: 337 KCAL
Energy: 1410 kJ
Protein: 16.17 G
Total lipid (fat): 30.14 G
Ash: 0.74 G
Carbohydrate, by difference: 0.27 G
Calcium, Ca: 6 MG
Iron, Fe: 0.84 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 129 MG
Potassium, K: 240 MG
Sodium, Na: 69 MG
Zinc, Zn: 2.35 MG
Copper, Cu: 0.054 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 3.1 UG
Thiamin: 0.058 MG
Riboflavin: 0.106 MG
Niacin: 3.501 MG
Pantothenic acid: 0.368 MG
Vitamin B-6: 0.091 MG
Vitamin B-12: 1.6 UG
Vitamin A, RAE: 20 UG
Retinol: 20 UG
Vitamin A, IU: 68 IU
Vitamin E (alpha-tocopherol): 0.58 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 12.704 G
SFA 8:0: 0.002 G
SFA 10:0: 0.038 G
SFA 12:0: 0.035 G
SFA 14:0: 0.612 G
SFA 16:0: 4.905 G
SFA 17:0: 0.566 G
SFA 18:0: 6.463 G
SFA 20:0: 0.028 G
SFA 22:0: 0.056 G
Fatty acids, total monounsaturated: 8.39 G
MUFA 14:1: 0.011 G
MUFA 16:1: 0.252 G
MUFA 16:1 c: 0.22 G
MUFA 18:1: 8.119 G
MUFA 18:1 c: 6.684 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 1.014 G
PUFA 18:2: 0.676 G
PUFA 18:2 n-6 c,c: 0.245 G
PUFA 18:2 CLAs: 0.415 G
PUFA 18:3: 0.288 G
PUFA 18:3 n-3 c,c,c (ALA): 0.288 G
PUFA 20:4: 0.013 G
PUFA 2:4 n-6: 0.013 G
PUFA 20:5 n-3 (EPA): 0.009 G
PUFA 22:5 n-3 (DPA): 0.028 G
Fatty acids, total trans: 1.482 G
Fatty acids, total trans-monoenoic: 1.466 G
TFA 16:1 t: 0.032 G
TFA 18:1 t: 1.434 G
TFA 18:2 t,t: 0.016 G
Fatty acids, total trans-polyenoic: 0.016 G
Cholesterol: 64 MG
Tryptophan: 0.179 G
Threonine: 0.772 G
Isoleucine: 0.724 G
Leucine: 1.249 G
Lysine: 1.413 G
Methionine: 0.528 G
Cystine: 0.212 G
Phenylalanine: 0.637 G
Tyrosine: 0.56 G
Valine: 0.824 G
Arginine: 1.089 G
Histidine: 0.342 G
Alanine: 0.804 G
Glutamic acid: 2.259 G
Glycine: 0.692 G
Proline: 0.518 G
Serine: 0.551 G
Lamb, New Zealand, imported, flap, boneless, separable lean only, 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.
NEW ZEALAND US FDA 1995 Code: NZ
FLANK
Water: 60.09 G
Energy: 234 KCAL
Energy: 979 kJ
Protein: 27.88 G
Total lipid (fat): 13.6 G
Ash: 0.69 G
Calcium, Ca: 9 MG
Iron, Fe: 1.21 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 137 MG
Potassium, K: 186 MG
Sodium, Na: 54 MG
Zinc, Zn: 4.21 MG
Copper, Cu: 0.095 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 7.8 UG
Thiamin: 0.014 MG
Riboflavin: 0.148 MG
Niacin: 3.343 MG
Pantothenic acid: 0.33 MG
Vitamin B-6: 0.091 MG
Vitamin B-12: 1.53 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 32 IU
Vitamin E (alpha-tocopherol): 0.34 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 5.056 G
SFA 10:0: 0.022 G
SFA 12:0: 0.02 G
SFA 14:0: 0.245 G
SFA 16:0: 2.209 G
SFA 17:0: 0.23 G
SFA 18:0: 2.321 G
SFA 20:0: 0.008 G
Fatty acids, total monounsaturated: 3.419 G
MUFA 16:1: 0.13 G
MUFA 16:1 c: 0.116 G
MUFA 18:1: 3.289 G
MUFA 18:1 c: 2.906 G
Fatty acids, total polyunsaturated: 0.63 G
PUFA 18:2: 0.344 G
PUFA 18:2 n-6 c,c: 0.168 G
PUFA 18:2 CLAs: 0.176 G
PUFA 18:3: 0.153 G
PUFA 18:3 n-3 c,c,c (ALA): 0.153 G
PUFA 20:4: 0.048 G
PUFA 2:4 n-6: 0.048 G
PUFA 20:5 n-3 (EPA): 0.062 G
PUFA 22:5 n-3 (DPA): 0.024 G
Fatty acids, total trans: 0.397 G
Fatty acids, total trans-monoenoic: 0.397 G
TFA 16:1 t: 0.014 G
TFA 18:1 t: 0.383 G
Cholesterol: 78 MG
Tryptophan: 0.308 G
Threonine: 1.33 G
Isoleucine: 1.248 G
Leucine: 2.153 G
Lysine: 2.435 G
Methionine: 0.91 G
Cystine: 0.365 G
Phenylalanine: 1.098 G
Tyrosine: 0.966 G
Valine: 1.42 G
Arginine: 1.877 G
Histidine: 0.59 G
Alanine: 1.386 G
Glutamic acid: 3.895 G
Glycine: 1.192 G
Proline: 0.894 G
Serine: 0.951 G
Lamb, New Zealand, imported, flap, boneless, separable lean only, 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.
NEW ZEALAND US FDA 1995 Code: NZ
FLANK
Water: 69.49 G
Energy: 180 KCAL
Energy: 752 kJ
Protein: 21.72 G
Total lipid (fat): 10.31 G
Ash: 0.98 G
Calcium, Ca: 7 MG
Iron, Fe: 0.96 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 164 MG
Potassium, K: 303 MG
Sodium, Na: 87 MG
Zinc, Zn: 3.15 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 3.7 UG
Thiamin: 0.043 MG
Riboflavin: 0.139 MG
Niacin: 4.617 MG
Pantothenic acid: 0.468 MG
Vitamin B-6: 0.115 MG
Vitamin B-12: 2.14 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 30 IU
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 3.918 G
SFA 10:0: 0.016 G
SFA 12:0: 0.015 G
SFA 14:0: 0.219 G
SFA 16:0: 1.811 G
SFA 17:0: 0.177 G
SFA 18:0: 1.67 G
SFA 20:0: 0.008 G
Fatty acids, total monounsaturated: 2.716 G
MUFA 14:1: 0.005 G
MUFA 16:1: 0.1 G
MUFA 16:1 c: 0.092 G
MUFA 18:1: 2.611 G
MUFA 18:1 c: 2.335 G
Fatty acids, total polyunsaturated: 0.404 G
PUFA 18:2: 0.233 G
PUFA 18:2 n-6 c,c: 0.116 G
PUFA 18:2 CLAs: 0.116 G
PUFA 18:3: 0.124 G
PUFA 18:3 n-3 c,c,c (ALA): 0.124 G
PUFA 20:4: 0.019 G
PUFA 2:4 n-6: 0.019 G
PUFA 20:5 n-3 (EPA): 0.013 G
PUFA 22:5 n-3 (DPA): 0.016 G
Fatty acids, total trans: 0.285 G
Fatty acids, total trans-monoenoic: 0.285 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.276 G
Cholesterol: 58 MG
Tryptophan: 0.24 G
Threonine: 1.036 G
Isoleucine: 0.972 G
Leucine: 1.677 G
Lysine: 1.897 G
Methionine: 0.709 G
Cystine: 0.284 G
Phenylalanine: 0.856 G
Tyrosine: 0.753 G
Valine: 1.106 G
Arginine: 1.462 G
Histidine: 0.46 G
Alanine: 1.08 G
Glutamic acid: 3.034 G
Glycine: 0.929 G
Proline: 0.696 G
Serine: 0.741 G
Lamb, New Zealand, imported, fore-shank, separable lean and 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.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
FORE SHANK
Water: 55.58 G
Energy: 256 KCAL
Energy: 1073 kJ
Protein: 30.35 G
Total lipid (fat): 14.99 G
Ash: 0.89 G
Carbohydrate, by difference: 0.03 G
Calcium, Ca: 11 MG
Iron, Fe: 2.11 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 165 MG
Potassium, K: 250 MG
Sodium, Na: 74 MG
Zinc, Zn: 6.45 MG
Copper, Cu: 0.125 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 9.1 UG
Thiamin: 0.051 MG
Riboflavin: 0.14 MG
Niacin: 3.826 MG
Pantothenic acid: 0.462 MG
Vitamin B-6: 0.075 MG
Vitamin B-12: 1.28 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 27 IU
Vitamin E (alpha-tocopherol): 0.49 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 5.56 G
SFA 8:0: 0.001 G
SFA 10:0: 0.018 G
SFA 12:0: 0.025 G
SFA 14:0: 0.328 G
SFA 16:0: 2.202 G
SFA 17:0: 0.228 G
SFA 18:0: 2.719 G
SFA 20:0: 0.013 G
SFA 22:0: 0.024 G
Fatty acids, total monounsaturated: 4.119 G
MUFA 14:1: 0.011 G
MUFA 16:1: 0.153 G
MUFA 18:1: 3.953 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.697 G
PUFA 18:2: 0.437 G
PUFA 18:3: 0.159 G
PUFA 20:4: 0.036 G
PUFA 20:5 n-3 (EPA): 0.025 G
PUFA 22:5 n-3 (DPA): 0.03 G
PUFA 22:6 n-3 (DHA): 0.01 G
Fatty acids, total trans: 0.642 G
Cholesterol: 110 MG
Tryptophan: 0.336 G
Threonine: 1.448 G
Isoleucine: 1.359 G
Leucine: 2.344 G
Lysine: 2.651 G
Methionine: 0.99 G
Cystine: 0.397 G
Phenylalanine: 1.196 G
Tyrosine: 1.052 G
Valine: 1.546 G
Arginine: 2.043 G
Histidine: 0.643 G
Alanine: 1.509 G
Glutamic acid: 4.24 G
Glycine: 1.298 G
Proline: 0.973 G
Serine: 1.035 G
Lamb, New Zealand, imported, fore-shank, separable lean and 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
FORE SHANK
Water: 68.69 G
Energy: 183 KCAL
Energy: 766 kJ
Protein: 20.09 G
Total lipid (fat): 11.38 G
Ash: 0.93 G
Carbohydrate, by difference: 0.09 G
Calcium, Ca: 7 MG
Iron, Fe: 1.28 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 157 MG
Potassium, K: 286 MG
Sodium, Na: 76 MG
Zinc, Zn: 3.88 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 6.4 UG
Thiamin: 0.1 MG
Riboflavin: 0.096 MG
Niacin: 4.094 MG
Pantothenic acid: 0.433 MG
Vitamin B-6: 0.094 MG
Vitamin B-12: 2.01 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.27 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 4.621 G
SFA 8:0: 0.001 G
SFA 10:0: 0.014 G
SFA 12:0: 0.016 G
SFA 14:0: 0.242 G
SFA 16:0: 1.822 G
SFA 17:0: 0.203 G
SFA 18:0: 2.291 G
SFA 20:0: 0.008 G
SFA 22:0: 0.025 G
Fatty acids, total monounsaturated: 3.283 G
MUFA 14:1: 0.008 G
MUFA 16:1: 0.104 G
MUFA 16:1 c: 0.096 G
MUFA 18:1: 3.167 G
MUFA 18:1 c: 2.658 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.518 G
PUFA 18:2: 0.324 G
PUFA 18:2 n-6 c,c: 0.149 G
PUFA 18:2 CLAs: 0.169 G
PUFA 18:3: 0.128 G
PUFA 18:3 n-3 c,c,c (ALA): 0.128 G
PUFA 20:4: 0.023 G
PUFA 2:4 n-6: 0.023 G
PUFA 20:5 n-3 (EPA): 0.017 G
PUFA 22:5 n-3 (DPA): 0.02 G
PUFA 22:6 n-3 (DHA): 0.006 G
Fatty acids, total trans: 0.524 G
Fatty acids, total trans-monoenoic: 0.518 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.51 G
TFA 18:2 t,t: 0.006 G
Fatty acids, total trans-polyenoic: 0.006 G
Cholesterol: 66 MG
Tryptophan: 0.222 G
Threonine: 0.958 G
Isoleucine: 0.899 G
Leucine: 1.551 G
Lysine: 1.754 G
Methionine: 0.655 G
Cystine: 0.263 G
Phenylalanine: 0.791 G
Tyrosine: 0.696 G
Valine: 1.023 G
Arginine: 1.352 G
Histidine: 0.425 G
Alanine: 0.999 G
Glutamic acid: 2.806 G
Glycine: 0.859 G
Proline: 0.644 G
Serine: 0.685 G
Lamb, New Zealand, imported, fore-shank, separable lean only, 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.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
FORE SHANK
Water: 59.33 G
Energy: 209 KCAL
Energy: 874 kJ
Protein: 33.31 G
Total lipid (fat): 8.4 G
Ash: 0.96 G
Calcium, Ca: 11 MG
Iron, Fe: 2.24 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 173 MG
Potassium, K: 258 MG
Sodium, Na: 77 MG
Zinc, Zn: 7.09 MG
Copper, Cu: 0.136 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 9.9 UG
Thiamin: 0.043 MG
Riboflavin: 0.148 MG
Niacin: 4.103 MG
Pantothenic acid: 0.497 MG
Vitamin B-6: 0.077 MG
Vitamin B-12: 1.36 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.43 MG
Vitamin D (D2 + D3), International Units: 2 IU
Fatty acids, total saturated: 2.631 G
SFA 10:0: 0.013 G
SFA 12:0: 0.021 G
SFA 14:0: 0.203 G
SFA 16:0: 1.214 G
SFA 17:0: 0.101 G
SFA 18:0: 1.066 G
SFA 20:0: 0.005 G
SFA 22:0: 0.009 G
Fatty acids, total monounsaturated: 2.269 G
MUFA 14:1: 0.009 G
MUFA 16:1: 0.102 G
MUFA 16:1 c: 0.091 G
MUFA 18:1: 2.158 G
MUFA 18:1 c: 1.951 G
Fatty acids, total polyunsaturated: 0.506 G
PUFA 18:2: 0.299 G
PUFA 18:2 n-6 c,c: 0.163 G
PUFA 18:2 CLAs: 0.136 G
PUFA 18:3: 0.099 G
PUFA 18:3 n-3 c,c,c (ALA): 0.099 G
PUFA 20:4: 0.041 G
PUFA 2:4 n-6: 0.041 G
PUFA 20:5 n-3 (EPA): 0.028 G
PUFA 22:5 n-3 (DPA): 0.028 G
PUFA 22:6 n-3 (DHA): 0.011 G
Fatty acids, total trans: 0.219 G
Fatty acids, total trans-monoenoic: 0.219 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.207 G
Cholesterol: 115 MG
Tryptophan: 0.368 G
Threonine: 1.589 G
Isoleucine: 1.491 G
Leucine: 2.573 G
Lysine: 2.909 G
Methionine: 1.087 G
Cystine: 0.436 G
Phenylalanine: 1.312 G
Tyrosine: 1.154 G
Valine: 1.696 G
Arginine: 2.243 G
Histidine: 0.705 G
Alanine: 1.656 G
Glutamic acid: 4.654 G
Glycine: 1.424 G
Proline: 1.068 G
Serine: 1.136 G
Lamb, New Zealand, imported, fore-shank, separable lean only, 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
FORE SHANK
Water: 74.49 G
Energy: 122 KCAL
Energy: 511 kJ
Protein: 22.05 G
Total lipid (fat): 3.77 G
Ash: 1.02 G
Calcium, Ca: 7 MG
Iron, Fe: 1.37 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 170 MG
Potassium, K: 309 MG
Sodium, Na: 82 MG
Zinc, Zn: 4.28 MG
Copper, Cu: 0.086 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 7 UG
Thiamin: 0.101 MG
Riboflavin: 0.103 MG
Niacin: 4.465 MG
Pantothenic acid: 0.467 MG
Vitamin B-6: 0.101 MG
Vitamin B-12: 2.21 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 10 IU
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 1.278 G
SFA 10:0: 0.006 G
SFA 12:0: 0.008 G
SFA 14:0: 0.092 G
SFA 16:0: 0.615 G
SFA 17:0: 0.054 G
SFA 18:0: 0.497 G
SFA 22:0: 0.006 G
Fatty acids, total monounsaturated: 1.137 G
MUFA 14:1: 0.006 G
MUFA 16:1: 0.046 G
MUFA 16:1 c: 0.046 G
MUFA 18:1: 1.085 G
MUFA 18:1 c: 0.999 G
Fatty acids, total polyunsaturated: 0.294 G
PUFA 18:2: 0.162 G
PUFA 18:2 n-6 c,c: 0.103 G
PUFA 18:2 CLAs: 0.059 G
PUFA 18:3: 0.065 G
PUFA 18:3 n-3 c,c,c (ALA): 0.065 G
PUFA 20:4: 0.025 G
PUFA 2:4 n-6: 0.025 G
PUFA 20:5 n-3 (EPA): 0.019 G
PUFA 22:5 n-3 (DPA): 0.016 G
PUFA 22:6 n-3 (DHA): 0.006 G
Fatty acids, total trans: 0.086 G
Fatty acids, total trans-monoenoic: 0.086 G
TFA 18:1 t: 0.086 G
Cholesterol: 65 MG
Tryptophan: 0.244 G
Threonine: 1.052 G
Isoleucine: 0.987 G
Leucine: 1.703 G
Lysine: 1.926 G
Methionine: 0.719 G
Cystine: 0.289 G
Phenylalanine: 0.869 G
Tyrosine: 0.764 G
Valine: 1.123 G
Arginine: 1.484 G
Histidine: 0.467 G
Alanine: 1.096 G
Glutamic acid: 3.08 G
Glycine: 0.943 G
Proline: 0.707 G
Serine: 0.752 G
Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, 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 APPLICABLE
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CUT OF MEAT, COMPOSITE
Water: 26.12 G
Energy: 586 KCAL
Energy: 2452 kJ
Protein: 9.72 G
Total lipid (fat): 60.39 G
Ash: 0.71 G
Calcium, Ca: 27 MG
Iron, Fe: 1.39 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 135 MG
Potassium, K: 87 MG
Sodium, Na: 35 MG
Zinc, Zn: 1.17 MG
Copper, Cu: 0.059 MG
Manganese, Mn: 0.004 MG
Selenium, Se: 1.8 UG
Thiamin: 0.08 MG
Riboflavin: 0.18 MG
Niacin: 8.03 MG
Pantothenic acid: 0.59 MG
Vitamin B-6: 0.03 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 2.42 UG
Vitamin E (alpha-tocopherol): 0.04 MG
Fatty acids, total saturated: 31.51 G
SFA 10:0: 0.19 G
SFA 12:0: 0.26 G
SFA 14:0: 2.75 G
SFA 16:0: 13.48 G
SFA 18:0: 12.44 G
Fatty acids, total monounsaturated: 23.15 G
MUFA 16:1: 1.03 G
MUFA 18:1: 21.6 G
MUFA 20:1: 0.11 G
Fatty acids, total polyunsaturated: 2.52 G
PUFA 18:2: 1.39 G
PUFA 18:3: 1.13 G
Cholesterol: 109 MG
Tryptophan: 0.113 G
Threonine: 0.415 G
Isoleucine: 0.468 G
Leucine: 0.755 G
Lysine: 0.857 G
Methionine: 0.249 G
Cystine: 0.116 G
Phenylalanine: 0.395 G
Tyrosine: 0.326 G
Valine: 0.524 G
Arginine: 0.577 G
Histidine: 0.307 G
Alanine: 0.584 G
Aspartic acid: 0.854 G
Glutamic acid: 1.408 G
Glycine: 0.474 G
Proline: 0.407 G
Serine: 0.361 G
Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, 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.
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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CUT OF MEAT, COMPOSITE
Water: 25.56 G
Energy: 640 KCAL
Energy: 2678 kJ
Protein: 6.92 G
Total lipid (fat): 67.63 G
Ash: 0.42 G
Calcium, Ca: 23 MG
Iron, Fe: 1.14 MG
Magnesium, Mg: 6 MG
Phosphorus, P: 86 MG
Potassium, K: 51 MG
Sodium, Na: 22 MG
Zinc, Zn: 0.85 MG
Copper, Cu: 0.045 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 0.9 UG
Thiamin: 0.07 MG
Riboflavin: 0.17 MG
Niacin: 6.56 MG
Pantothenic acid: 0.6 MG
Vitamin B-6: 0.03 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 1.73 UG
Vitamin E (alpha-tocopherol): 0.22 MG
Fatty acids, total saturated: 35.29 G
SFA 10:0: 0.21 G
SFA 12:0: 0.29 G
SFA 14:0: 3.08 G
SFA 16:0: 15.09 G
SFA 18:0: 13.94 G
Fatty acids, total monounsaturated: 25.93 G
MUFA 16:1: 1.15 G
MUFA 18:1: 24.19 G
MUFA 20:1: 0.13 G
Fatty acids, total polyunsaturated: 2.83 G
PUFA 18:2: 1.56 G
PUFA 18:3: 1.27 G
Cholesterol: 87 MG
Tryptophan: 0.081 G
Threonine: 0.296 G
Isoleucine: 0.334 G
Leucine: 0.538 G
Lysine: 0.611 G
Methionine: 0.178 G
Cystine: 0.083 G
Phenylalanine: 0.282 G
Tyrosine: 0.233 G
Valine: 0.373 G
Arginine: 0.411 G
Histidine: 0.219 G
Alanine: 0.416 G
Aspartic acid: 0.609 G
Glutamic acid: 1.004 G
Glycine: 0.338 G
Proline: 0.29 G
Serine: 0.257 G
Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, separable lean and 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'.
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
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CUT OF MEAT, COMPOSITE
Water: 51.15 G
Energy: 305 KCAL
Energy: 1276 kJ
Protein: 24.42 G
Total lipid (fat): 22.26 G
Ash: 1.37 G
Calcium, Ca: 17 MG
Iron, Fe: 2.1 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 217 MG
Potassium, K: 162 MG
Sodium, Na: 46 MG
Zinc, Zn: 3.49 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 0.023 MG
Selenium, Se: 2 UG
Thiamin: 0.12 MG
Riboflavin: 0.41 MG
Niacin: 7.77 MG
Pantothenic acid: 0.58 MG
Vitamin B-6: 0.12 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 2.81 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Fatty acids, total saturated: 11.05 G
SFA 10:0: 0.06 G
SFA 12:0: 0.09 G
SFA 14:0: 0.9 G
SFA 16:0: 4.88 G
SFA 18:0: 4.27 G
Fatty acids, total monounsaturated: 8.59 G
MUFA 16:1: 0.4 G
MUFA 18:1: 8.01 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 1.04 G
PUFA 18:2: 0.61 G
PUFA 18:3: 0.4 G
PUFA 20:4: 0.02 G
Cholesterol: 109 MG
Tryptophan: 0.285 G
Threonine: 1.045 G
Isoleucine: 1.178 G
Leucine: 1.9 G
Lysine: 2.157 G
Methionine: 0.627 G
Cystine: 0.292 G
Phenylalanine: 0.994 G
Tyrosine: 0.821 G
Valine: 1.318 G
Arginine: 1.451 G
Histidine: 0.774 G
Alanine: 1.469 G
Aspartic acid: 2.15 G
Glutamic acid: 3.544 G
Glycine: 1.193 G
Proline: 1.024 G
Serine: 0.908 G
Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, separable lean and 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CUT OF MEAT, COMPOSITE
Water: 59.8 G
Energy: 277 KCAL
Energy: 1159 kJ
Protein: 16.74 G
Total lipid (fat): 22.74 G
Ash: 0.92 G
Calcium, Ca: 13 MG
Iron, Fe: 1.49 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 168 MG
Potassium, K: 136 MG
Sodium, Na: 39 MG
Zinc, Zn: 2.39 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 1.3 UG
Thiamin: 0.13 MG
Riboflavin: 0.32 MG
Niacin: 6.55 MG
Pantothenic acid: 0.52 MG
Vitamin B-6: 0.11 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 2.42 UG
Vitamin E (alpha-tocopherol): 0.21 MG
Fatty acids, total saturated: 11.57 G
SFA 10:0: 0.07 G
SFA 12:0: 0.09 G
SFA 14:0: 0.96 G
SFA 16:0: 5.01 G
SFA 18:0: 4.56 G
Fatty acids, total monounsaturated: 8.72 G
MUFA 16:1: 0.39 G
MUFA 18:1: 8.15 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.98 G
PUFA 18:2: 0.55 G
PUFA 18:3: 0.42 G
PUFA 20:4: 0.01 G
Cholesterol: 78 MG
Tryptophan: 0.196 G
Threonine: 0.716 G
Isoleucine: 0.808 G
Leucine: 1.302 G
Lysine: 1.478 G
Methionine: 0.43 G
Cystine: 0.2 G
Phenylalanine: 0.681 G
Tyrosine: 0.563 G
Valine: 0.903 G
Arginine: 0.994 G
Histidine: 0.53 G
Alanine: 1.007 G
Aspartic acid: 1.473 G
Glutamic acid: 2.429 G
Glycine: 0.818 G
Proline: 0.702 G
Serine: 0.622 G
Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, 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'.
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
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 54.8 G
Energy: 270 KCAL
Energy: 1130 kJ
Protein: 25.26 G
Total lipid (fat): 17.98 G
Ash: 1.4 G
Calcium, Ca: 15 MG
Iron, Fe: 2.08 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 211 MG
Potassium, K: 161 MG
Sodium, Na: 46 MG
Zinc, Zn: 3.61 MG
Copper, Cu: 0.102 MG
Manganese, Mn: 0.023 MG
Selenium, Se: 2 UG
Thiamin: 0.11 MG
Riboflavin: 0.41 MG
Niacin: 7.31 MG
Pantothenic acid: 0.53 MG
Vitamin B-6: 0.11 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 2.71 UG
Fatty acids, total saturated: 8.76 G
SFA 10:0: 0.05 G
SFA 12:0: 0.07 G
SFA 14:0: 0.69 G
SFA 16:0: 3.92 G
SFA 18:0: 3.35 G
Fatty acids, total monounsaturated: 6.96 G
MUFA 16:1: 0.34 G
MUFA 18:1: 6.49 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.88 G
PUFA 18:2: 0.53 G
PUFA 18:3: 0.32 G
PUFA 20:4: 0.03 G
Cholesterol: 106 MG
Tryptophan: 0.295 G
Threonine: 1.081 G
Isoleucine: 1.218 G
Leucine: 1.964 G
Lysine: 2.23 G
Methionine: 0.648 G
Cystine: 0.301 G
Phenylalanine: 1.028 G
Tyrosine: 0.849 G
Valine: 1.363 G
Arginine: 1.5 G
Histidine: 0.8 G
Alanine: 1.519 G
Aspartic acid: 2.223 G
Glutamic acid: 3.665 G
Glycine: 1.233 G
Proline: 1.059 G
Serine: 0.939 G
Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CUT OF MEAT, COMPOSITE
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 64.03 G
Energy: 232 KCAL
Energy: 971 kJ
Protein: 17.95 G
Total lipid (fat): 17.2 G
Ash: 0.98 G
Calcium, Ca: 11 MG
Iron, Fe: 1.54 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 179 MG
Potassium, K: 147 MG
Sodium, Na: 41 MG
Zinc, Zn: 2.58 MG
Copper, Cu: 0.089 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 1.4 UG
Thiamin: 0.13 MG
Riboflavin: 0.35 MG
Niacin: 6.57 MG
Pantothenic acid: 0.52 MG
Vitamin B-6: 0.12 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 2.5 UG
Fatty acids, total saturated: 8.64 G
SFA 10:0: 0.05 G
SFA 12:0: 0.07 G
SFA 14:0: 0.7 G
SFA 16:0: 3.77 G
SFA 18:0: 3.4 G
Fatty acids, total monounsaturated: 6.6 G
MUFA 16:1: 0.29 G
MUFA 18:1: 6.17 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.75 G
PUFA 18:2: 0.42 G
PUFA 18:3: 0.31 G
PUFA 20:4: 0.02 G
Cholesterol: 77 MG
Tryptophan: 0.21 G
Threonine: 0.768 G
Isoleucine: 0.866 G
Leucine: 1.396 G
Lysine: 1.585 G
Methionine: 0.461 G
Cystine: 0.214 G
Phenylalanine: 0.731 G
Tyrosine: 0.603 G
Valine: 0.968 G
Arginine: 1.066 G
Histidine: 0.569 G
Alanine: 1.079 G
Aspartic acid: 1.58 G
Glutamic acid: 2.604 G
Glycine: 0.877 G
Proline: 0.753 G
Serine: 0.667 G
Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, separable lean only, 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
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CUT OF MEAT, COMPOSITE
Water: 59.95 G
Energy: 206 KCAL
Energy: 862 kJ
Protein: 29.59 G
Total lipid (fat): 8.86 G
Ash: 1.6 G
Calcium, Ca: 13 MG
Iron, Fe: 2.35 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 246 MG
Potassium, K: 188 MG
Sodium, Na: 50 MG
Zinc, Zn: 4.3 MG
Copper, Cu: 0.114 MG
Manganese, Mn: 0.029 MG
Selenium, Se: 2 UG
Thiamin: 0.13 MG
Riboflavin: 0.5 MG
Niacin: 7.68 MG
Pantothenic acid: 0.58 MG
Vitamin B-6: 0.14 MG
Vitamin B-12: 2.95 UG
Vitamin E (alpha-tocopherol): 0.19 MG
Fatty acids, total saturated: 3.86 G
SFA 10:0: 0.02 G
SFA 12:0: 0.03 G
SFA 14:0: 0.25 G
SFA 16:0: 1.86 G
SFA 18:0: 1.4 G
Fatty acids, total monounsaturated: 3.48 G
MUFA 16:1: 0.18 G
MUFA 18:1: 3.24 G
Fatty acids, total polyunsaturated: 0.52 G
PUFA 18:2: 0.34 G
PUFA 18:3: 0.15 G
PUFA 20:4: 0.03 G
Cholesterol: 109 MG
Tryptophan: 0.346 G
Threonine: 1.267 G
Isoleucine: 1.428 G
Leucine: 2.302 G
Lysine: 2.613 G
Methionine: 0.759 G
Cystine: 0.353 G
Phenylalanine: 1.205 G
Tyrosine: 0.995 G
Valine: 1.597 G
Arginine: 1.758 G
Histidine: 0.937 G
Alanine: 1.78 G
Aspartic acid: 2.605 G
Glutamic acid: 4.294 G
Glycine: 1.445 G
Proline: 1.241 G
Serine: 1.1 G
Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, separable lean only, 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CUT OF MEAT, COMPOSITE
Water: 73.78 G
Energy: 128 KCAL
Energy: 536 kJ
Protein: 20.75 G
Total lipid (fat): 4.41 G
Ash: 1.12 G
Calcium, Ca: 8 MG
Iron, Fe: 1.64 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 202 MG
Potassium, K: 171 MG
Sodium, Na: 46 MG
Zinc, Zn: 3.01 MG
Copper, Cu: 0.099 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 1.5 UG
Thiamin: 0.15 MG
Riboflavin: 0.39 MG
Niacin: 6.54 MG
Pantothenic acid: 0.49 MG
Vitamin B-6: 0.14 MG
Vitamin B-12: 2.71 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: 0.09 G
SFA 16:0: 0.9 G
SFA 18:0: 0.73 G
Fatty acids, total monounsaturated: 1.69 G
MUFA 16:1: 0.08 G
MUFA 18:1: 1.6 G
Fatty acids, total polyunsaturated: 0.22 G
PUFA 18:2: 0.13 G
PUFA 18:3: 0.07 G
PUFA 20:4: 0.02 G
Cholesterol: 74 MG
Tryptophan: 0.242 G
Threonine: 0.888 G
Isoleucine: 1.001 G
Leucine: 1.614 G
Lysine: 1.832 G
Methionine: 0.532 G
Cystine: 0.248 G
Phenylalanine: 0.845 G
Tyrosine: 0.697 G
Valine: 1.12 G
Arginine: 1.233 G
Histidine: 0.657 G
Alanine: 1.248 G
Aspartic acid: 1.826 G
Glutamic acid: 3.011 G
Glycine: 1.013 G
Proline: 0.87 G
Serine: 0.771 G
Lamb, New Zealand, imported, frozen, 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.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
FORE SHANK
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.76 G
Energy: 258 KCAL
Energy: 1079 kJ
Protein: 26.97 G
Total lipid (fat): 15.83 G
Ash: 1.61 G
Calcium, Ca: 14 MG
Iron, Fe: 2.07 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 175 MG
Potassium, K: 118 MG
Sodium, Na: 47 MG
Zinc, Zn: 4.8 MG
Copper, Cu: 0.102 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 5.3 UG
Thiamin: 0.07 MG
Riboflavin: 0.33 MG
Niacin: 6.07 MG
Pantothenic acid: 0.41 MG
Vitamin B-6: 0.08 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 2.44 UG
Fatty acids, total saturated: 7.82 G
SFA 10:0: 0.05 G
SFA 12:0: 0.06 G
SFA 14:0: 0.62 G
SFA 16:0: 3.46 G
SFA 18:0: 3.04 G
Fatty acids, total monounsaturated: 6.1 G
MUFA 16:1: 0.28 G
MUFA 18:1: 5.7 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.73 G
PUFA 18:2: 0.43 G
PUFA 18:3: 0.28 G
PUFA 20:4: 0.02 G
Cholesterol: 102 MG
Tryptophan: 0.315 G
Threonine: 1.154 G
Isoleucine: 1.301 G
Leucine: 2.098 G
Lysine: 2.382 G
Methionine: 0.692 G
Cystine: 0.322 G
Phenylalanine: 1.098 G
Tyrosine: 0.906 G
Valine: 1.455 G
Arginine: 1.602 G
Histidine: 0.854 G
Alanine: 1.622 G
Aspartic acid: 2.374 G
Glutamic acid: 3.914 G
Glycine: 1.317 G
Proline: 1.131 G
Serine: 1.003 G
Lamb, New Zealand, imported, frozen, foreshank, 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
FORE SHANK
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 66.02 G
Energy: 223 KCAL
Energy: 933 kJ
Protein: 18.04 G
Total lipid (fat): 16.15 G
Ash: 1.06 G
Calcium, Ca: 10 MG
Iron, Fe: 1.49 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 170 MG
Potassium, K: 131 MG
Sodium, Na: 45 MG
Zinc, Zn: 3.37 MG
Copper, Cu: 0.095 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 3.5 UG
Thiamin: 0.13 MG
Riboflavin: 0.36 MG
Niacin: 6.3 MG
Pantothenic acid: 0.51 MG
Vitamin B-6: 0.11 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 2.53 UG
Fatty acids, total saturated: 8.18 G
SFA 10:0: 0.05 G
SFA 12:0: 0.06 G
SFA 14:0: 0.67 G
SFA 16:0: 3.55 G
SFA 18:0: 3.22 G
Fatty acids, total monounsaturated: 6.19 G
MUFA 16:1: 0.28 G
MUFA 18:1: 5.79 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.7 G
PUFA 18:2: 0.39 G
PUFA 18:3: 0.29 G
PUFA 20:4: 0.01 G
Cholesterol: 71 MG
Tryptophan: 0.211 G
Threonine: 0.772 G
Isoleucine: 0.87 G
Leucine: 1.403 G
Lysine: 1.593 G
Methionine: 0.463 G
Cystine: 0.215 G
Phenylalanine: 0.734 G
Tyrosine: 0.606 G
Valine: 0.974 G
Arginine: 1.072 G
Histidine: 0.572 G
Alanine: 1.085 G
Aspartic acid: 1.588 G
Glutamic acid: 2.618 G
Glycine: 0.881 G
Proline: 0.757 G
Serine: 0.671 G
Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and 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.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 57.87 G
Energy: 246 KCAL
Energy: 1029 kJ
Protein: 24.81 G
Total lipid (fat): 15.56 G
Ash: 1.39 G
Calcium, Ca: 10 MG
Iron, Fe: 2.1 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 218 MG
Potassium, K: 167 MG
Sodium, Na: 43 MG
Zinc, Zn: 3.58 MG
Copper, Cu: 0.103 MG
Manganese, Mn: 0.023 MG
Selenium, Se: 4 UG
Thiamin: 0.12 MG
Riboflavin: 0.45 MG
Niacin: 7.59 MG
Pantothenic acid: 0.55 MG
Vitamin B-6: 0.13 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 2.6 UG
Vitamin E (alpha-tocopherol): 0.15 MG
Fatty acids, total saturated: 7.61 G
SFA 10:0: 0.04 G
SFA 12:0: 0.06 G
SFA 14:0: 0.6 G
SFA 16:0: 3.39 G
SFA 18:0: 2.93 G
Fatty acids, total monounsaturated: 6.01 G
MUFA 16:1: 0.29 G
MUFA 18:1: 5.61 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.75 G
PUFA 18:2: 0.45 G
PUFA 18:3: 0.28 G
PUFA 20:4: 0.02 G
Cholesterol: 101 MG
Tryptophan: 0.29 G
Threonine: 1.062 G
Isoleucine: 1.197 G
Leucine: 1.929 G
Lysine: 2.19 G
Methionine: 0.637 G
Cystine: 0.296 G
Phenylalanine: 1.01 G
Tyrosine: 0.834 G
Valine: 1.338 G
Arginine: 1.474 G
Histidine: 0.786 G
Alanine: 1.492 G
Aspartic acid: 2.183 G
Glutamic acid: 3.599 G
Glycine: 1.211 G
Proline: 1.04 G
Serine: 0.922 G
Lamb, New Zealand, imported, frozen, 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.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 59.01 G
Energy: 234 KCAL
Energy: 979 kJ
Protein: 25.34 G
Total lipid (fat): 13.95 G
Ash: 1.41 G
Calcium, Ca: 9 MG
Iron, Fe: 2.13 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 221 MG
Potassium, K: 170 MG
Sodium, Na: 44 MG
Zinc, Zn: 3.67 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 4.1 UG
Thiamin: 0.12 MG
Riboflavin: 0.46 MG
Niacin: 7.57 MG
Pantothenic acid: 0.55 MG
Vitamin B-6: 0.13 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 2.61 UG
Fatty acids, total saturated: 6.75 G
SFA 10:0: 0.04 G
SFA 12:0: 0.05 G
SFA 14:0: 0.53 G
SFA 16:0: 3.03 G
SFA 18:0: 2.59 G
Fatty acids, total monounsaturated: 5.4 G
MUFA 16:1: 0.26 G
MUFA 18:1: 5.04 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.68 G
PUFA 18:2: 0.41 G
PUFA 18:3: 0.25 G
PUFA 20:4: 0.02 G
Cholesterol: 101 MG
Tryptophan: 0.296 G
Threonine: 1.085 G
Isoleucine: 1.223 G
Leucine: 1.971 G
Lysine: 2.238 G
Methionine: 0.65 G
Cystine: 0.302 G
Phenylalanine: 1.032 G
Tyrosine: 0.852 G
Valine: 1.367 G
Arginine: 1.506 G
Histidine: 0.803 G
Alanine: 1.524 G
Aspartic acid: 2.231 G
Glutamic acid: 3.678 G
Glycine: 1.238 G
Proline: 1.063 G
Serine: 0.942 G
Lamb, New Zealand, imported, frozen, 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 67.05 G
Energy: 201 KCAL
Energy: 841 kJ
Protein: 18.76 G
Total lipid (fat): 13.37 G
Ash: 1.03 G
Calcium, Ca: 7 MG
Iron, Fe: 1.6 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 189 MG
Potassium, K: 160 MG
Sodium, Na: 41 MG
Zinc, Zn: 2.72 MG
Copper, Cu: 0.095 MG
Manganese, Mn: 0.021 MG
Selenium, Se: 3 UG
Thiamin: 0.14 MG
Riboflavin: 0.38 MG
Niacin: 6.86 MG
Pantothenic acid: 0.51 MG
Vitamin B-6: 0.13 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 2.47 UG
Fatty acids, total saturated: 6.67 G
SFA 10:0: 0.04 G
SFA 12:0: 0.05 G
SFA 14:0: 0.53 G
SFA 16:0: 2.92 G
SFA 18:0: 2.62 G
Fatty acids, total monounsaturated: 5.13 G
MUFA 16:1: 0.23 G
MUFA 18:1: 4.8 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.59 G
PUFA 18:2: 0.33 G
PUFA 18:3: 0.24 G
PUFA 20:4: 0.01 G
Cholesterol: 75 MG
Tryptophan: 0.219 G
Threonine: 0.803 G
Isoleucine: 0.905 G
Leucine: 1.459 G
Lysine: 1.656 G
Methionine: 0.481 G
Cystine: 0.224 G
Phenylalanine: 0.764 G
Tyrosine: 0.63 G
Valine: 1.012 G
Arginine: 1.114 G
Histidine: 0.594 G
Alanine: 1.128 G
Aspartic acid: 1.651 G
Glutamic acid: 2.722 G
Glycine: 0.916 G
Proline: 0.787 G
Serine: 0.697 G
Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, 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.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 63.92 G
Energy: 181 KCAL
Energy: 757 kJ
Protein: 27.68 G
Total lipid (fat): 7.01 G
Ash: 1.52 G
Calcium, Ca: 7 MG
Iron, Fe: 2.24 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 234 MG
Potassium, K: 183 MG
Sodium, Na: 45 MG
Zinc, Zn: 4.04 MG
Copper, Cu: 0.111 MG
Manganese, Mn: 0.027 MG
Selenium, Se: 4.2 UG
Thiamin: 0.12 MG
Riboflavin: 0.5 MG
Niacin: 7.51 MG
Pantothenic acid: 0.54 MG
Vitamin B-6: 0.14 MG
Vitamin B-12: 2.63 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Fatty acids, total saturated: 3.05 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.19 G
SFA 16:0: 1.47 G
SFA 18:0: 1.11 G
Fatty acids, total monounsaturated: 2.75 G
MUFA 16:1: 0.15 G
MUFA 18:1: 2.56 G
Fatty acids, total polyunsaturated: 0.41 G
PUFA 18:2: 0.26 G
PUFA 18:3: 0.12 G
PUFA 20:4: 0.03 G
Cholesterol: 100 MG
Tryptophan: 0.323 G
Threonine: 1.185 G
Isoleucine: 1.335 G
Leucine: 2.153 G
Lysine: 2.444 G
Methionine: 0.71 G
Cystine: 0.33 G
Phenylalanine: 1.127 G
Tyrosine: 0.93 G
Valine: 1.494 G
Arginine: 1.644 G
Histidine: 0.877 G
Alanine: 1.665 G
Aspartic acid: 2.436 G
Glutamic acid: 4.017 G
Glycine: 1.352 G
Proline: 1.161 G
Serine: 1.029 G
Lamb, New Zealand, imported, frozen, loin, separable lean and 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.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
LOIN
Water: 50.44 G
Energy: 315 KCAL
Energy: 1318 kJ
Protein: 23.43 G
Total lipid (fat): 23.88 G
Ash: 1.3 G
Calcium, Ca: 23 MG
Iron, Fe: 2.05 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 208 MG
Potassium, K: 159 MG
Sodium, Na: 49 MG
Zinc, Zn: 2.65 MG
Copper, Cu: 0.109 MG
Manganese, Mn: 0.021 MG
Selenium, Se: 2 UG
Thiamin: 0.12 MG
Riboflavin: 0.36 MG
Niacin: 7.93 MG
Pantothenic acid: 0.5 MG
Vitamin B-6: 0.11 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 95 MG
Betaine: 12.5 MG
Vitamin B-12: 2.53 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): 4.9 UG
Fatty acids, total saturated: 11.96 G
SFA 10:0: 0.07 G
SFA 12:0: 0.1 G
SFA 14:0: 0.98 G
SFA 16:0: 5.25 G
SFA 18:0: 4.65 G
Fatty acids, total monounsaturated: 9.2 G
MUFA 16:1: 0.43 G
MUFA 18:1: 8.59 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 1.09 G
PUFA 18:2: 0.63 G
PUFA 18:3: 0.43 G
PUFA 20:4: 0.02 G
Cholesterol: 112 MG
Tryptophan: 0.274 G
Threonine: 1.003 G
Isoleucine: 1.13 G
Leucine: 1.822 G
Lysine: 2.069 G
Methionine: 0.601 G
Cystine: 0.28 G
Phenylalanine: 0.954 G
Tyrosine: 0.787 G
Valine: 1.264 G
Arginine: 1.392 G
Histidine: 0.742 G
Alanine: 1.409 G
Aspartic acid: 2.062 G
Glutamic acid: 3.4 G
Glycine: 1.144 G
Proline: 0.983 G
Serine: 0.871 G
Lamb, New Zealand, imported, frozen, 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.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 52.17 G
Energy: 296 KCAL
Energy: 1238 kJ
Protein: 24.41 G
Total lipid (fat): 21.28 G
Ash: 1.34 G
Calcium, Ca: 23 MG
Iron, Fe: 2.1 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 213 MG
Potassium, K: 164 MG
Sodium, Na: 50 MG
Zinc, Zn: 2.76 MG
Copper, Cu: 0.112 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 2.1 UG
Thiamin: 0.12 MG
Riboflavin: 0.37 MG
Niacin: 7.92 MG
Pantothenic acid: 0.49 MG
Vitamin B-6: 0.11 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 2.54 UG
Fatty acids, total saturated: 10.56 G
SFA 10:0: 0.06 G
SFA 12:0: 0.08 G
SFA 14:0: 0.85 G
SFA 16:0: 4.66 G
SFA 18:0: 4.09 G
Fatty acids, total monounsaturated: 8.2 G
MUFA 16:1: 0.38 G
MUFA 18:1: 7.66 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.99 G
PUFA 18:2: 0.58 G
PUFA 18:3: 0.38 G
PUFA 20:4: 0.02 G
Cholesterol: 113 MG
Tryptophan: 0.285 G
Threonine: 1.045 G
Isoleucine: 1.178 G
Leucine: 1.898 G
Lysine: 2.155 G
Methionine: 0.626 G
Cystine: 0.291 G
Phenylalanine: 0.994 G
Tyrosine: 0.82 G
Valine: 1.317 G
Arginine: 1.45 G
Histidine: 0.773 G
Alanine: 1.468 G
Aspartic acid: 2.148 G
Glutamic acid: 3.542 G
Glycine: 1.192 G
Proline: 1.024 G
Serine: 0.907 G
Lamb, New Zealand, imported, frozen, 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, 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 59.95 G
Energy: 273 KCAL
Energy: 1142 kJ
Protein: 17.18 G
Total lipid (fat): 22.1 G
Ash: 0.92 G
Calcium, Ca: 17 MG
Iron, Fe: 1.59 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 170 MG
Potassium, K: 128 MG
Sodium, Na: 39 MG
Zinc, Zn: 1.94 MG
Copper, Cu: 0.087 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 1.5 UG
Thiamin: 0.13 MG
Riboflavin: 0.3 MG
Niacin: 6.85 MG
Pantothenic acid: 0.5 MG
Vitamin B-6: 0.12 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 2.13 UG
Fatty acids, total saturated: 11.23 G
SFA 10:0: 0.07 G
SFA 12:0: 0.09 G
SFA 14:0: 0.93 G
SFA 16:0: 4.87 G
SFA 18:0: 4.43 G
Fatty acids, total monounsaturated: 8.47 G
MUFA 16:1: 0.38 G
MUFA 18:1: 7.92 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 0.95 G
PUFA 18:2: 0.53 G
PUFA 18:3: 0.4 G
PUFA 20:4: 0.01 G
Cholesterol: 82 MG
Tryptophan: 0.201 G
Threonine: 0.735 G
Isoleucine: 0.829 G
Leucine: 1.336 G
Lysine: 1.517 G
Methionine: 0.441 G
Cystine: 0.205 G
Phenylalanine: 0.699 G
Tyrosine: 0.577 G
Valine: 0.927 G
Arginine: 1.021 G
Histidine: 0.544 G
Alanine: 1.033 G
Aspartic acid: 1.512 G
Glutamic acid: 2.493 G
Glycine: 0.839 G
Proline: 0.721 G
Serine: 0.639 G
Lamb, New Zealand, imported, frozen, loin, separable lean only, 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.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
LOIN
Water: 60.86 G
Energy: 199 KCAL
Energy: 833 kJ
Protein: 29.31 G
Total lipid (fat): 8.24 G
Ash: 1.55 G
Calcium, Ca: 21 MG
Iron, Fe: 2.34 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 240 MG
Potassium, K: 189 MG
Sodium, Na: 55 MG
Zinc, Zn: 3.29 MG
Copper, Cu: 0.13 MG
Manganese, Mn: 0.028 MG
Selenium, Se: 2 UG
Thiamin: 0.13 MG
Riboflavin: 0.43 MG
Niacin: 7.89 MG
Pantothenic acid: 0.46 MG
Vitamin B-6: 0.14 MG
Vitamin B-12: 2.58 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Fatty acids, total saturated: 3.58 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.22 G
SFA 16:0: 1.73 G
SFA 18:0: 1.31 G
Fatty acids, total monounsaturated: 3.22 G
MUFA 16:1: 0.17 G
MUFA 18:1: 3.01 G
Fatty acids, total polyunsaturated: 0.47 G
PUFA 18:2: 0.31 G
PUFA 18:3: 0.14 G
PUFA 20:4: 0.03 G
Cholesterol: 114 MG
Tryptophan: 0.343 G
Threonine: 1.254 G
Isoleucine: 1.414 G
Leucine: 2.28 G
Lysine: 2.588 G
Methionine: 0.752 G
Cystine: 0.35 G
Phenylalanine: 1.193 G
Tyrosine: 0.985 G
Valine: 1.581 G
Arginine: 1.741 G
Histidine: 0.928 G
Alanine: 1.763 G
Aspartic acid: 2.58 G
Glutamic acid: 4.253 G
Glycine: 1.431 G
Proline: 1.229 G
Serine: 1.09 G
Lamb, New Zealand, imported, frozen, rib, 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.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 52.47 G
Energy: 317 KCAL
Energy: 1326 kJ
Protein: 19.86 G
Total lipid (fat): 25.74 G
Ash: 1.11 G
Calcium, Ca: 18 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 173 MG
Potassium, K: 128 MG
Sodium, Na: 44 MG
Zinc, Zn: 2.73 MG
Copper, Cu: 0.072 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 1.8 UG
Thiamin: 0.1 MG
Riboflavin: 0.28 MG
Niacin: 6.72 MG
Pantothenic acid: 0.5 MG
Vitamin B-6: 0.08 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 2.32 UG
Fatty acids, total saturated: 12.82 G
SFA 10:0: 0.07 G
SFA 12:0: 0.1 G
SFA 14:0: 1.05 G
SFA 16:0: 5.65 G
SFA 18:0: 4.97 G
Fatty acids, total monounsaturated: 9.93 G
MUFA 16:1: 0.47 G
MUFA 18:1: 9.26 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 1.19 G
PUFA 18:2: 0.7 G
PUFA 18:3: 0.47 G
PUFA 20:4: 0.03 G
Cholesterol: 99 MG
Tryptophan: 0.232 G
Threonine: 0.85 G
Isoleucine: 0.958 G
Leucine: 1.545 G
Lysine: 1.754 G
Methionine: 0.51 G
Cystine: 0.237 G
Phenylalanine: 0.808 G
Tyrosine: 0.667 G
Valine: 1.072 G
Arginine: 1.18 G
Histidine: 0.629 G
Alanine: 1.194 G
Aspartic acid: 1.748 G
Glutamic acid: 2.882 G
Glycine: 0.97 G
Proline: 0.833 G
Serine: 0.738 G
Lamb, new zealand, imported, frozen, rib, 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.61 G
Energy: 311 KCAL
Energy: 1301 kJ
Protein: 15.87 G
Total lipid (fat): 27 G
Ash: 0.85 G
Calcium, Ca: 15 MG
Iron, Fe: 1.43 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 153 MG
Potassium, K: 120 MG
Sodium, Na: 42 MG
Zinc, Zn: 2.19 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 1.3 UG
Thiamin: 0.12 MG
Riboflavin: 0.26 MG
Niacin: 6.29 MG
Pantothenic acid: 0.5 MG
Vitamin B-6: 0.09 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 2.22 UG
Fatty acids, total saturated: 13.7 G
SFA 10:0: 0.08 G
SFA 12:0: 0.11 G
SFA 14:0: 1.13 G
SFA 16:0: 5.95 G
SFA 18:0: 5.4 G
Fatty acids, total monounsaturated: 10.35 G
MUFA 16:1: 0.46 G
MUFA 18:1: 9.68 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 1.16 G
PUFA 18:2: 0.65 G
PUFA 18:3: 0.49 G
PUFA 20:4: 0.02 G
Cholesterol: 80 MG
Tryptophan: 0.186 G
Threonine: 0.679 G
Isoleucine: 0.766 G
Leucine: 1.235 G
Lysine: 1.402 G
Methionine: 0.407 G
Cystine: 0.189 G
Phenylalanine: 0.646 G
Tyrosine: 0.533 G
Valine: 0.857 G
Arginine: 0.943 G
Histidine: 0.503 G
Alanine: 0.955 G
Aspartic acid: 1.397 G
Glutamic acid: 2.304 G
Glycine: 0.775 G
Proline: 0.666 G
Serine: 0.59 G
Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade), separable lean and 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'.
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.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
Water: 42.64 G
Energy: 357 KCAL
Energy: 1494 kJ
Protein: 28.21 G
Total lipid (fat): 26.27 G
Ash: 1.58 G
Calcium, Ca: 27 MG
Iron, Fe: 2.11 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 196 MG
Potassium, K: 147 MG
Sodium, Na: 51 MG
Zinc, Zn: 4.53 MG
Copper, Cu: 0.103 MG
Manganese, Mn: 0.025 MG
Selenium, Se: 4.5 UG
Thiamin: 0.08 MG
Riboflavin: 0.32 MG
Niacin: 6.37 MG
Pantothenic acid: 0.52 MG
Vitamin B-6: 0.07 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 3.4 UG
Fatty acids, total saturated: 12.74 G
SFA 10:0: 0.07 G
SFA 12:0: 0.1 G
SFA 14:0: 1.02 G
SFA 16:0: 5.75 G
SFA 18:0: 4.82 G
Fatty acids, total monounsaturated: 10.22 G
MUFA 16:1: 0.51 G
MUFA 18:1: 9.5 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 1.33 G
PUFA 18:2: 0.82 G
PUFA 18:3: 0.47 G
PUFA 20:4: 0.04 G
Cholesterol: 123 MG
Tryptophan: 0.33 G
Threonine: 1.207 G
Isoleucine: 1.361 G
Leucine: 2.194 G
Lysine: 2.491 G
Methionine: 0.724 G
Cystine: 0.337 G
Phenylalanine: 1.148 G
Tyrosine: 0.948 G
Valine: 1.522 G
Arginine: 1.676 G
Histidine: 0.894 G
Alanine: 1.697 G
Aspartic acid: 2.483 G
Glutamic acid: 4.094 G
Glycine: 1.378 G
Proline: 1.183 G
Serine: 1.049 G
Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade), 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'.
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.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 43.73 G
Energy: 342 KCAL
Energy: 1431 kJ
Protein: 29.43 G
Total lipid (fat): 24.03 G
Ash: 1.63 G
Calcium, Ca: 27 MG
Iron, Fe: 2.16 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 200 MG
Potassium, K: 151 MG
Sodium, Na: 52 MG
Zinc, Zn: 4.76 MG
Copper, Cu: 0.106 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 4.4 UG
Thiamin: 0.08 MG
Riboflavin: 0.33 MG
Niacin: 6.26 MG
Pantothenic acid: 0.52 MG
Vitamin B-6: 0.07 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 3.47 UG
Fatty acids, total saturated: 11.5 G
SFA 10:0: 0.07 G
SFA 12:0: 0.09 G
SFA 14:0: 0.91 G
SFA 16:0: 5.24 G
SFA 18:0: 4.32 G
Fatty acids, total monounsaturated: 9.37 G
MUFA 16:1: 0.48 G
MUFA 18:1: 8.7 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 1.25 G
PUFA 18:2: 0.78 G
PUFA 18:3: 0.43 G
PUFA 20:4: 0.04 G
Cholesterol: 123 MG
Tryptophan: 0.344 G
Threonine: 1.26 G
Isoleucine: 1.42 G
Leucine: 2.289 G
Lysine: 2.599 G
Methionine: 0.755 G
Cystine: 0.351 G
Phenylalanine: 1.198 G
Tyrosine: 0.989 G
Valine: 1.588 G
Arginine: 1.748 G
Histidine: 0.932 G
Alanine: 1.77 G
Aspartic acid: 2.59 G
Glutamic acid: 4.271 G
Glycine: 1.437 G
Proline: 1.234 G
Serine: 1.094 G
Lamb, New Zealand, imported, frozen, 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 62 G
Energy: 251 KCAL
Energy: 1050 kJ
Protein: 17.19 G
Total lipid (fat): 19.74 G
Ash: 0.94 G
Calcium, Ca: 17 MG
Iron, Fe: 1.36 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 168 MG
Potassium, K: 137 MG
Sodium, Na: 42 MG
Zinc, Zn: 2.91 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 2.7 UG
Thiamin: 0.12 MG
Riboflavin: 0.31 MG
Niacin: 5.46 MG
Pantothenic acid: 0.55 MG
Vitamin B-6: 0.08 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 3.14 UG
Fatty acids, total saturated: 9.9 G
SFA 10:0: 0.06 G
SFA 12:0: 0.08 G
SFA 14:0: 0.8 G
SFA 16:0: 4.32 G
SFA 18:0: 3.9 G
Fatty acids, total monounsaturated: 7.57 G
MUFA 16:1: 0.34 G
MUFA 18:1: 7.08 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.86 G
PUFA 18:2: 0.49 G
PUFA 18:3: 0.36 G
PUFA 20:4: 0.02 G
Cholesterol: 74 MG
Tryptophan: 0.201 G
Threonine: 0.736 G
Isoleucine: 0.829 G
Leucine: 1.337 G
Lysine: 1.518 G
Methionine: 0.441 G
Cystine: 0.205 G
Phenylalanine: 0.7 G
Tyrosine: 0.578 G
Valine: 0.927 G
Arginine: 1.021 G
Histidine: 0.544 G
Alanine: 1.034 G
Aspartic acid: 1.513 G
Glutamic acid: 2.494 G
Glycine: 0.839 G
Proline: 0.721 G
Serine: 0.639 G
Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade), separable lean only, 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'.
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.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
Water: 47.86 G
Energy: 285 KCAL
Energy: 1192 kJ
Protein: 34.06 G
Total lipid (fat): 15.5 G
Ash: 1.85 G
Calcium, Ca: 27 MG
Iron, Fe: 2.34 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 215 MG
Potassium, K: 166 MG
Sodium, Na: 56 MG
Zinc, Zn: 5.6 MG
Copper, Cu: 0.116 MG
Manganese, Mn: 0.032 MG
Selenium, Se: 5.3 UG
Thiamin: 0.08 MG
Riboflavin: 0.36 MG
Niacin: 5.85 MG
Pantothenic acid: 0.5 MG
Vitamin B-6: 0.08 MG
Vitamin B-12: 3.71 UG
Fatty acids, total saturated: 6.81 G
SFA 10:0: 0.04 G
SFA 12:0: 0.05 G
SFA 14:0: 0.48 G
SFA 16:0: 3.3 G
SFA 18:0: 2.41 G
Fatty acids, total monounsaturated: 6.14 G
MUFA 16:1: 0.35 G
MUFA 18:1: 5.67 G
Fatty acids, total polyunsaturated: 0.95 G
PUFA 18:2: 0.64 G
PUFA 18:3: 0.26 G
PUFA 20:4: 0.05 G
Cholesterol: 127 MG
Tryptophan: 0.398 G
Threonine: 1.458 G
Isoleucine: 1.643 G
Leucine: 2.649 G
Lysine: 3.007 G
Methionine: 0.874 G
Cystine: 0.406 G
Phenylalanine: 1.386 G
Tyrosine: 1.145 G
Valine: 1.838 G
Arginine: 2.023 G
Histidine: 1.079 G
Alanine: 2.048 G
Aspartic acid: 2.998 G
Glutamic acid: 4.942 G
Glycine: 1.663 G
Proline: 1.429 G
Serine: 1.266 G
Lamb, New Zealand, imported, ground lamb, 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, 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.
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.
NEW ZEALAND US FDA 1995 Code: NZ
CUT OF MEAT NOT KNOWN
Water: 66.59 G
Energy: 192 KCAL
Energy: 805 kJ
Protein: 22.6 G
Total lipid (fat): 11.34 G
Ash: 1.38 G
Calcium, Ca: 4 MG
Iron, Fe: 1.27 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 122 MG
Potassium, K: 162 MG
Sodium, Na: 34 MG
Zinc, Zn: 3.38 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 6.8 UG
Thiamin: 0.02 MG
Riboflavin: 0.153 MG
Niacin: 3.308 MG
Pantothenic acid: 0.101 MG
Vitamin B-6: 0.134 MG
Vitamin B-12: 0.96 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 27 IU
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin D (D2 + D3), International Units: 2 IU
Fatty acids, total saturated: 4.378 G
SFA 10:0: 0.019 G
SFA 12:0: 0.02 G
SFA 14:0: 0.217 G
SFA 16:0: 1.776 G
SFA 17:0: 0.199 G
SFA 18:0: 2.132 G
SFA 20:0: 0.015 G
Fatty acids, total monounsaturated: 2.769 G
MUFA 14:1: 0.006 G
MUFA 16:1: 0.096 G
MUFA 16:1 c: 0.082 G
MUFA 18:1: 2.668 G
MUFA 18:1 c: 2.302 G
Fatty acids, total polyunsaturated: 0.489 G
PUFA 18:2: 0.283 G
PUFA 18:2 n-6 c,c: 0.149 G
PUFA 18:2 CLAs: 0.134 G
PUFA 18:3: 0.136 G
PUFA 18:3 n-3 c,c,c (ALA): 0.136 G
PUFA 20:4: 0.024 G
PUFA 2:4 n-6: 0.024 G
PUFA 20:5 n-3 (EPA): 0.024 G
PUFA 22:5 n-3 (DPA): 0.023 G
Fatty acids, total trans: 0.38 G
Fatty acids, total trans-monoenoic: 0.38 G
TFA 16:1 t: 0.014 G
TFA 18:1 t: 0.366 G
Cholesterol: 71 MG
Tryptophan: 0.25 G
Threonine: 1.078 G
Isoleucine: 1.012 G
Leucine: 1.745 G
Lysine: 1.973 G
Methionine: 0.737 G
Cystine: 0.296 G
Phenylalanine: 0.89 G
Tyrosine: 0.783 G
Valine: 1.151 G
Arginine: 1.521 G
Histidine: 0.479 G
Alanine: 1.123 G
Glutamic acid: 3.157 G
Glycine: 0.966 G
Proline: 0.724 G
Serine: 0.77 G
Lamb, New Zealand, imported, ground lamb, 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.
NEW ZEALAND US FDA 1995 Code: NZ
CUT OF MEAT NOT KNOWN
Water: 69.29 G
Energy: 193 KCAL
Energy: 807 kJ
Protein: 20.33 G
Total lipid (fat): 12.41 G
Ash: 0.86 G
Calcium, Ca: 4 MG
Iron, Fe: 1.04 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 156 MG
Potassium, K: 281 MG
Sodium, Na: 57 MG
Zinc, Zn: 2.75 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 4.7 UG
Thiamin: 0.059 MG
Riboflavin: 0.176 MG
Niacin: 5.011 MG
Pantothenic acid: 0.156 MG
Vitamin B-6: 0.132 MG
Vitamin B-12: 1.62 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 4.848 G
SFA 10:0: 0.021 G
SFA 12:0: 0.02 G
SFA 14:0: 0.256 G
SFA 16:0: 1.972 G
SFA 17:0: 0.218 G
SFA 18:0: 2.349 G
SFA 20:0: 0.013 G
Fatty acids, total monounsaturated: 2.977 G
MUFA 14:1: 0.005 G
MUFA 16:1: 0.098 G
MUFA 16:1 c: 0.085 G
MUFA 18:1: 2.874 G
MUFA 18:1 c: 2.448 G
Fatty acids, total polyunsaturated: 0.483 G
PUFA 18:2: 0.309 G
PUFA 18:2 n-6 c,c: 0.14 G
PUFA 18:2 CLAs: 0.169 G
PUFA 18:3: 0.117 G
PUFA 18:3 n-3 c,c,c (ALA): 0.117 G
PUFA 20:4: 0.021 G
PUFA 2:4 n-6: 0.021 G
PUFA 20:5 n-3 (EPA): 0.017 G
PUFA 22:5 n-3 (DPA): 0.02 G
Fatty acids, total trans: 0.439 G
Fatty acids, total trans-monoenoic: 0.439 G
TFA 16:1 t: 0.012 G
TFA 18:1 t: 0.426 G
Cholesterol: 63 MG
Tryptophan: 0.225 G
Threonine: 0.97 G
Isoleucine: 0.91 G
Leucine: 1.57 G
Lysine: 1.775 G
Methionine: 0.663 G
Cystine: 0.266 G
Phenylalanine: 0.801 G
Tyrosine: 0.704 G
Valine: 1.035 G
Arginine: 1.368 G
Histidine: 0.43 G
Alanine: 1.011 G
Glutamic acid: 2.84 G
Glycine: 0.869 G
Proline: 0.652 G
Serine: 0.693 G
Lamb, New Zealand, imported, heart, cooked, soaked and simmered
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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
HEART (ANIMAL)
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.
SIMMERED, POACHED OR STEWED Cooked in a moderate amount of liquid at just below the boiling point.
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 66.65 G
Energy: 161 KCAL
Energy: 673 kJ
Protein: 26.26 G
Total lipid (fat): 6.21 G
Ash: 0.94 G
Calcium, Ca: 5 MG
Iron, Fe: 4.94 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 237 MG
Potassium, K: 187 MG
Sodium, Na: 67 MG
Zinc, Zn: 2.66 MG
Copper, Cu: 0.643 MG
Manganese, Mn: 0.028 MG
Selenium, Se: 20.3 UG
Thiamin: 0.229 MG
Riboflavin: 0.838 MG
Niacin: 4.229 MG
Pantothenic acid: 1.827 MG
Vitamin B-6: 0.125 MG
Vitamin B-12: 9.18 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 12 IU
Vitamin E (alpha-tocopherol): 0.63 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 2.001 G
SFA 10:0: 0.011 G
SFA 12:0: 0.012 G
SFA 14:0: 0.113 G
SFA 16:0: 0.669 G
SFA 17:0: 0.076 G
SFA 18:0: 1.09 G
SFA 20:0: 0.006 G
SFA 22:0: 0.022 G
Fatty acids, total monounsaturated: 1.006 G
MUFA 14:1: 0.004 G
MUFA 16:1: 0.033 G
MUFA 16:1 c: 0.026 G
MUFA 18:1: 0.97 G
MUFA 18:1 c: 0.814 G
Fatty acids, total polyunsaturated: 0.933 G
PUFA 18:2: 0.52 G
PUFA 18:2 n-6 c,c: 0.462 G
PUFA 18:2 CLAs: 0.058 G
PUFA 18:3: 0.15 G
PUFA 18:3 n-3 c,c,c (ALA): 0.15 G
PUFA 20:3: 0.006 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.12 G
PUFA 2:4 n-6: 0.12 G
PUFA 20:5 n-3 (EPA): 0.066 G
PUFA 22:5 n-3 (DPA): 0.043 G
PUFA 22:6 n-3 (DHA): 0.027 G
Fatty acids, total trans: 0.162 G
Fatty acids, total trans-monoenoic: 0.162 G
TFA 16:1 t: 0.006 G
TFA 18:1 t: 0.156 G
Cholesterol: 186 MG
Tryptophan: 0.29 G
Threonine: 1.253 G
Isoleucine: 1.176 G
Leucine: 2.028 G
Lysine: 2.294 G
Methionine: 0.857 G
Cystine: 0.344 G
Phenylalanine: 1.034 G
Tyrosine: 0.91 G
Valine: 1.337 G
Arginine: 1.768 G
Histidine: 0.556 G
Alanine: 1.306 G
Glutamic acid: 3.669 G
Glycine: 1.123 G
Proline: 0.842 G
Serine: 0.895 G
Lamb, New Zealand, imported, heart, 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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
HEART (ANIMAL)
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 77.84 G
Energy: 105 KCAL
Energy: 441 kJ
Protein: 18.09 G
Total lipid (fat): 3.68 G
Ash: 1.13 G
Calcium, Ca: 5 MG
Iron, Fe: 3.29 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 204 MG
Potassium, K: 277 MG
Sodium, Na: 94 MG
Zinc, Zn: 1.65 MG
Copper, Cu: 0.412 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 10.9 UG
Thiamin: 0.52 MG
Riboflavin: 0.537 MG
Niacin: 5.757 MG
Pantothenic acid: 2.244 MG
Vitamin B-6: 0.144 MG
Vitamin B-12: 8.4 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 18 IU
Vitamin E (alpha-tocopherol): 0.65 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 0.995 G
SFA 10:0: 0.004 G
SFA 12:0: 0.007 G
SFA 14:0: 0.052 G
SFA 16:0: 0.337 G
SFA 17:0: 0.04 G
SFA 18:0: 0.536 G
SFA 20:0: 0.004 G
SFA 22:0: 0.017 G
Fatty acids, total monounsaturated: 0.517 G
MUFA 14:1: 0.004 G
MUFA 16:1: 0.022 G
MUFA 16:1 c: 0.015 G
MUFA 18:1: 0.492 G
MUFA 18:1 c: 0.421 G
Fatty acids, total polyunsaturated: 0.646 G
PUFA 18:2: 0.34 G
PUFA 18:2 n-6 c,c: 0.308 G
PUFA 18:2 CLAs: 0.033 G
PUFA 18:3: 0.096 G
PUFA 18:3 n-3 c,c,c (ALA): 0.096 G
PUFA 20:3: 0.007 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.091 G
PUFA 2:4 n-6: 0.091 G
PUFA 20:5 n-3 (EPA): 0.059 G
PUFA 22:5 n-3 (DPA): 0.032 G
PUFA 22:6 n-3 (DHA): 0.021 G
Fatty acids, total trans: 0.078 G
Fatty acids, total trans-monoenoic: 0.078 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.071 G
Cholesterol: 119 MG
Tryptophan: 0.2 G
Threonine: 0.863 G
Isoleucine: 0.81 G
Leucine: 1.397 G
Lysine: 1.58 G
Methionine: 0.59 G
Cystine: 0.237 G
Phenylalanine: 0.712 G
Tyrosine: 0.627 G
Valine: 0.921 G
Arginine: 1.218 G
Histidine: 0.383 G
Alanine: 0.899 G
Glutamic acid: 2.527 G
Glycine: 0.773 G
Proline: 0.58 G
Serine: 0.617 G
Lamb, New Zealand, imported, hind-shank, separable lean and 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*.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
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: 56.87 G
Energy: 247 KCAL
Energy: 1031 kJ
Protein: 29.59 G
Total lipid (fat): 14.22 G
Ash: 1 G
Carbohydrate, by difference: 0.04 G
Calcium, Ca: 8 MG
Iron, Fe: 1.99 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 170 MG
Potassium, K: 249 MG
Sodium, Na: 69 MG
Zinc, Zn: 4.95 MG
Copper, Cu: 0.144 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 8.4 UG
Thiamin: 0.039 MG
Riboflavin: 0.223 MG
Niacin: 4.133 MG
Pantothenic acid: 0.198 MG
Vitamin B-6: 0.099 MG
Vitamin B-12: 1.5 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.57 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 5.405 G
SFA 8:0: 0.002 G
SFA 10:0: 0.016 G
SFA 12:0: 0.02 G
SFA 14:0: 0.295 G
SFA 16:0: 2.154 G
SFA 17:0: 0.227 G
SFA 18:0: 2.649 G
SFA 20:0: 0.009 G
SFA 22:0: 0.033 G
Fatty acids, total monounsaturated: 4.055 G
MUFA 14:1: 0.012 G
MUFA 16:1: 0.15 G
MUFA 16:1 c: 0.128 G
MUFA 18:1: 3.89 G
MUFA 18:1 c: 3.261 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.693 G
PUFA 18:2: 0.417 G
PUFA 18:2 n-6 c,c: 0.202 G
PUFA 18:2 CLAs: 0.212 G
PUFA 18:3: 0.166 G
PUFA 18:3 n-3 c,c,c (ALA): 0.166 G
PUFA 20:4: 0.04 G
PUFA 2:4 n-6: 0.04 G
PUFA 20:5 n-3 (EPA): 0.027 G
PUFA 22:5 n-3 (DPA): 0.033 G
PUFA 22:6 n-3 (DHA): 0.009 G
Fatty acids, total trans: 0.654 G
Fatty acids, total trans-monoenoic: 0.65 G
TFA 16:1 t: 0.021 G
TFA 18:1 t: 0.628 G
TFA 18:2 t,t: 0.004 G
Fatty acids, total trans-polyenoic: 0.004 G
Cholesterol: 111 MG
Tryptophan: 0.327 G
Threonine: 1.411 G
Isoleucine: 1.324 G
Leucine: 2.285 G
Lysine: 2.584 G
Methionine: 0.965 G
Cystine: 0.387 G
Phenylalanine: 1.165 G
Tyrosine: 1.025 G
Valine: 1.507 G
Arginine: 1.992 G
Histidine: 0.627 G
Alanine: 1.471 G
Glutamic acid: 4.133 G
Glycine: 1.265 G
Proline: 0.948 G
Serine: 1.009 G
Lamb, New Zealand, imported, hind-shank, separable lean and 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
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: 67.84 G
Energy: 186 KCAL
Energy: 776 kJ
Protein: 18.39 G
Total lipid (fat): 12.12 G
Ash: 0.93 G
Carbohydrate, by difference: 0.73 G
Calcium, Ca: 5 MG
Iron, Fe: 1.34 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 168 MG
Potassium, K: 299 MG
Sodium, Na: 76 MG
Zinc, Zn: 3.09 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 4.3 UG
Thiamin: 0.067 MG
Riboflavin: 0.148 MG
Niacin: 4.388 MG
Pantothenic acid: 0.451 MG
Vitamin B-6: 0.134 MG
Vitamin B-12: 1.31 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 25 IU
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 4.861 G
SFA 8:0: 0.001 G
SFA 10:0: 0.014 G
SFA 12:0: 0.017 G
SFA 14:0: 0.244 G
SFA 16:0: 1.907 G
SFA 17:0: 0.217 G
SFA 18:0: 2.422 G
SFA 20:0: 0.008 G
SFA 22:0: 0.03 G
Fatty acids, total monounsaturated: 3.498 G
MUFA 14:1: 0.008 G
MUFA 16:1: 0.113 G
MUFA 16:1 c: 0.097 G
MUFA 18:1: 3.374 G
MUFA 18:1 c: 2.819 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.54 G
PUFA 18:2: 0.33 G
PUFA 18:2 n-6 c,c: 0.145 G
PUFA 18:2 CLAs: 0.18 G
PUFA 18:3: 0.133 G
PUFA 18:3 n-3 c,c,c (ALA): 0.133 G
PUFA 20:4: 0.029 G
PUFA 2:4 n-6: 0.029 G
PUFA 20:5 n-3 (EPA): 0.019 G
PUFA 22:5 n-3 (DPA): 0.025 G
PUFA 22:6 n-3 (DHA): 0.004 G
Fatty acids, total trans: 0.577 G
Fatty acids, total trans-monoenoic: 0.571 G
TFA 16:1 t: 0.016 G
TFA 18:1 t: 0.555 G
TFA 18:2 t,t: 0.005 G
Fatty acids, total trans-polyenoic: 0.005 G
Cholesterol: 64 MG
Tryptophan: 0.203 G
Threonine: 0.877 G
Isoleucine: 0.823 G
Leucine: 1.42 G
Lysine: 1.606 G
Methionine: 0.6 G
Cystine: 0.241 G
Phenylalanine: 0.724 G
Tyrosine: 0.637 G
Valine: 0.936 G
Arginine: 1.238 G
Histidine: 0.389 G
Alanine: 0.914 G
Glutamic acid: 2.569 G
Glycine: 0.786 G
Proline: 0.589 G
Serine: 0.627 G
Lamb, New Zealand, imported, hind-shank, separable lean only, 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*.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
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: 60.93 G
Energy: 196 KCAL
Energy: 821 kJ
Protein: 32.5 G
Total lipid (fat): 7.37 G
Ash: 1.1 G
Calcium, Ca: 8 MG
Iron, Fe: 2.12 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 180 MG
Potassium, K: 258 MG
Sodium, Na: 72 MG
Zinc, Zn: 5.41 MG
Copper, Cu: 0.158 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 9.2 UG
Thiamin: 0.03 MG
Riboflavin: 0.241 MG
Niacin: 4.45 MG
Pantothenic acid: 0.2 MG
Vitamin B-6: 0.103 MG
Vitamin B-12: 1.6 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.52 MG
Vitamin D (D2 + D3), International Units: 2 IU
Fatty acids, total saturated: 2.361 G
SFA 10:0: 0.01 G
SFA 12:0: 0.015 G
SFA 14:0: 0.167 G
SFA 16:0: 1.143 G
SFA 17:0: 0.095 G
SFA 18:0: 0.911 G
SFA 22:0: 0.019 G
Fatty acids, total monounsaturated: 2.17 G
MUFA 14:1: 0.01 G
MUFA 16:1: 0.101 G
MUFA 16:1 c: 0.087 G
MUFA 18:1: 2.059 G
MUFA 18:1 c: 1.856 G
Fatty acids, total polyunsaturated: 0.498 G
PUFA 18:2: 0.275 G
PUFA 18:2 n-6 c,c: 0.158 G
PUFA 18:2 CLAs: 0.117 G
PUFA 18:3: 0.106 G
PUFA 18:3 n-3 c,c,c (ALA): 0.106 G
PUFA 20:4: 0.045 G
PUFA 2:4 n-6: 0.045 G
PUFA 20:5 n-3 (EPA): 0.03 G
PUFA 22:5 n-3 (DPA): 0.031 G
PUFA 22:6 n-3 (DHA): 0.01 G
Fatty acids, total trans: 0.217 G
Fatty acids, total trans-monoenoic: 0.217 G
TFA 16:1 t: 0.014 G
TFA 18:1 t: 0.203 G
Cholesterol: 115 MG
Tryptophan: 0.359 G
Threonine: 1.55 G
Isoleucine: 1.455 G
Leucine: 2.51 G
Lysine: 2.838 G
Methionine: 1.06 G
Cystine: 0.425 G
Phenylalanine: 1.28 G
Tyrosine: 1.126 G
Valine: 1.655 G
Arginine: 2.188 G
Histidine: 0.688 G
Alanine: 1.616 G
Glutamic acid: 4.54 G
Glycine: 1.39 G
Proline: 1.042 G
Serine: 1.108 G
Lamb, New Zealand, imported, hind-shank, separable lean only, 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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
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: 74.49 G
Energy: 115 KCAL
Energy: 480 kJ
Protein: 20.4 G
Total lipid (fat): 3.35 G
Ash: 1.02 G
Carbohydrate, by difference: 0.73 G
Calcium, Ca: 5 MG
Iron, Fe: 1.46 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 185 MG
Potassium, K: 327 MG
Sodium, Na: 82 MG
Zinc, Zn: 3.45 MG
Copper, Cu: 0.108 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 4.7 UG
Thiamin: 0.064 MG
Riboflavin: 0.164 MG
Niacin: 4.852 MG
Pantothenic acid: 0.493 MG
Vitamin B-6: 0.148 MG
Vitamin B-12: 1.43 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 7 IU
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin D (D2 + D3), International Units: 2 IU
Fatty acids, total saturated: 1.05 G
SFA 10:0: 0.004 G
SFA 12:0: 0.008 G
SFA 14:0: 0.068 G
SFA 16:0: 0.519 G
SFA 17:0: 0.045 G
SFA 18:0: 0.397 G
SFA 22:0: 0.009 G
Fatty acids, total monounsaturated: 1.015 G
MUFA 14:1: 0.005 G
MUFA 16:1: 0.045 G
MUFA 16:1 c: 0.038 G
MUFA 18:1: 0.965 G
MUFA 18:1 c: 0.882 G
Fatty acids, total polyunsaturated: 0.291 G
PUFA 18:2: 0.149 G
PUFA 18:2 n-6 c,c: 0.093 G
PUFA 18:2 CLAs: 0.056 G
PUFA 18:3: 0.062 G
PUFA 18:3 n-3 c,c,c (ALA): 0.062 G
PUFA 20:4: 0.034 G
PUFA 2:4 n-6: 0.034 G
PUFA 20:5 n-3 (EPA): 0.022 G
PUFA 22:5 n-3 (DPA): 0.021 G
PUFA 22:6 n-3 (DHA): 0.005 G
Fatty acids, total trans: 0.089 G
Fatty acids, total trans-monoenoic: 0.089 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.082 G
Cholesterol: 62 MG
Tryptophan: 0.226 G
Threonine: 0.973 G
Isoleucine: 0.913 G
Leucine: 1.575 G
Lysine: 1.782 G
Methionine: 0.666 G
Cystine: 0.267 G
Phenylalanine: 0.804 G
Tyrosine: 0.707 G
Valine: 1.039 G
Arginine: 1.373 G
Histidine: 0.432 G
Alanine: 1.014 G
Glutamic acid: 2.85 G
Glycine: 0.872 G
Proline: 0.654 G
Serine: 0.696 G
Lamb, New Zealand, imported, Intermuscular 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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 29.57 G
Energy: 596 KCAL
Energy: 2494 kJ
Protein: 8.53 G
Total lipid (fat): 62.44 G
Ash: 0.4 G
Calcium, Ca: 6 MG
Iron, Fe: 1.39 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 118 MG
Potassium, K: 198 MG
Sodium, Na: 52 MG
Zinc, Zn: 1.77 MG
Copper, Cu: 0.039 MG
Manganese, Mn: 0.006 MG
Selenium, Se: 2.3 UG
Thiamin: 0.131 MG
Riboflavin: 0.104 MG
Niacin: 1.74 MG
Pantothenic acid: 0.212 MG
Vitamin B-6: 0.067 MG
Vitamin B-12: 0.7 UG
Vitamin A, RAE: 34 UG
Retinol: 34 UG
Vitamin A, IU: 113 IU
Vitamin E (alpha-tocopherol): 0.94 MG
Vitamin D (D2 + D3), International Units: 9 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 26.327 G
SFA 10:0: 0.057 G
SFA 12:0: 0.065 G
SFA 14:0: 1.331 G
SFA 16:0: 9.49 G
SFA 17:0: 1.123 G
SFA 18:0: 14.046 G
SFA 20:0: 0.067 G
SFA 22:0: 0.148 G
Fatty acids, total monounsaturated: 17.839 G
MUFA 14:1: 0.035 G
MUFA 16:1: 0.573 G
MUFA 16:1 c: 0.489 G
MUFA 18:1: 17.211 G
MUFA 18:1 c: 13.712 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 2.114 G
PUFA 18:2: 1.461 G
PUFA 18:2 n-6 c,c: 0.517 G
PUFA 18:2 CLAs: 0.915 G
PUFA 18:3: 0.608 G
PUFA 18:3 n-3 c,c,c (ALA): 0.608 G
PUFA 22:5 n-3 (DPA): 0.046 G
Fatty acids, total trans: 3.611 G
Fatty acids, total trans-monoenoic: 3.582 G
TFA 16:1 t: 0.083 G
TFA 18:1 t: 3.499 G
TFA 18:2 t,t: 0.029 G
Fatty acids, total trans-polyenoic: 0.029 G
Cholesterol: 82 MG
Tryptophan: 0.094 G
Threonine: 0.407 G
Isoleucine: 0.382 G
Leucine: 0.659 G
Lysine: 0.745 G
Methionine: 0.278 G
Cystine: 0.112 G
Phenylalanine: 0.336 G
Tyrosine: 0.296 G
Valine: 0.435 G
Arginine: 0.574 G
Histidine: 0.181 G
Alanine: 0.424 G
Glutamic acid: 1.192 G
Glycine: 0.365 G
Proline: 0.274 G
Serine: 0.291 G
Lamb, New Zealand, imported, Intermuscular 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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 25.36 G
Energy: 640 KCAL
Energy: 2679 kJ
Protein: 4.63 G
Total lipid (fat): 68.53 G
Ash: 0.22 G
Carbohydrate, by difference: 1.26 G
Calcium, Ca: 5 MG
Iron, Fe: 0.72 MG
Magnesium, Mg: 6 MG
Phosphorus, P: 61 MG
Potassium, K: 119 MG
Sodium, Na: 34 MG
Zinc, Zn: 0.87 MG
Copper, Cu: 0.023 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 2.3 UG
Thiamin: 0.094 MG
Riboflavin: 0.034 MG
Niacin: 1.13 MG
Pantothenic acid: 0.149 MG
Vitamin B-6: 0.052 MG
Vitamin B-12: 0.45 UG
Vitamin A, RAE: 46 UG
Retinol: 46 UG
Vitamin A, IU: 153 IU
Vitamin E (alpha-tocopherol): 0.84 MG
Vitamin D (D2 + D3), International Units: 10 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 30.741 G
SFA 10:0: 0.08 G
SFA 12:0: 0.075 G
SFA 14:0: 1.359 G
SFA 16:0: 11.015 G
SFA 17:0: 1.299 G
SFA 18:0: 16.669 G
SFA 20:0: 0.074 G
SFA 22:0: 0.171 G
Fatty acids, total monounsaturated: 19.183 G
MUFA 14:1: 0.023 G
MUFA 16:1: 0.523 G
MUFA 16:1 c: 0.446 G
MUFA 18:1: 18.616 G
MUFA 18:1 c: 14.666 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 2.359 G
PUFA 18:2: 1.663 G
PUFA 18:2 n-6 c,c: 0.54 G
PUFA 18:2 CLAs: 1.055 G
PUFA 18:3: 0.644 G
PUFA 18:3 n-3 c,c,c (ALA): 0.644 G
PUFA 22:5 n-3 (DPA): 0.052 G
Fatty acids, total trans: 4.095 G
Fatty acids, total trans-monoenoic: 4.027 G
TFA 16:1 t: 0.077 G
TFA 18:1 t: 3.95 G
TFA 18:2 t,t: 0.069 G
Fatty acids, total trans-polyenoic: 0.069 G
Cholesterol: 75 MG
Tryptophan: 0.051 G
Threonine: 0.221 G
Isoleucine: 0.207 G
Leucine: 0.358 G
Lysine: 0.404 G
Methionine: 0.151 G
Cystine: 0.061 G
Phenylalanine: 0.182 G
Tyrosine: 0.16 G
Valine: 0.236 G
Arginine: 0.312 G
Histidine: 0.098 G
Alanine: 0.23 G
Glutamic acid: 0.647 G
Glycine: 0.198 G
Proline: 0.148 G
Serine: 0.158 G
Lamb, New Zealand, imported, kidney, cooked, soaked and fried
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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
KIDNEY
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.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 75.07 G
Energy: 112 KCAL
Energy: 468 kJ
Protein: 19.78 G
Total lipid (fat): 3.56 G
Ash: 1.41 G
Carbohydrate, by difference: 0.18 G
Calcium, Ca: 9 MG
Iron, Fe: 14.7 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 312 MG
Potassium, K: 271 MG
Sodium, Na: 199 MG
Zinc, Zn: 2.36 MG
Copper, Cu: 0.415 MG
Manganese, Mn: 0.105 MG
Selenium, Se: 105 UG
Thiamin: 0.462 MG
Riboflavin: 1.529 MG
Niacin: 9.064 MG
Pantothenic acid: 4.558 MG
Vitamin B-6: 0.23 MG
Vitamin B-12: 55.56 UG
Vitamin A, RAE: 85 UG
Retinol: 85 UG
Vitamin A, IU: 284 IU
Vitamin E (alpha-tocopherol): 0.57 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 0.92 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.009 G
SFA 16:0: 0.341 G
SFA 17:0: 0.037 G
SFA 18:0: 0.455 G
SFA 20:0: 0.006 G
SFA 22:0: 0.041 G
SFA 24:0: 0.029 G
Fatty acids, total monounsaturated: 0.453 G
MUFA 14:1: 0.005 G
MUFA 16:1: 0.019 G
MUFA 16:1 c: 0.009 G
MUFA 18:1: 0.415 G
MUFA 18:1 c: 0.38 G
MUFA 20:1: 0.002 G
MUFA 24:1 c: 0.012 G
Fatty acids, total polyunsaturated: 0.826 G
PUFA 18:2: 0.265 G
PUFA 18:2 n-6 c,c: 0.245 G
PUFA 18:2 CLAs: 0.019 G
PUFA 18:3: 0.078 G
PUFA 18:3 n-3 c,c,c (ALA): 0.078 G
PUFA 20:3: 0.012 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.197 G
PUFA 2:4 n-6: 0.197 G
PUFA 20:5 n-3 (EPA): 0.152 G
PUFA 22:5 n-3 (DPA): 0.066 G
PUFA 22:6 n-3 (DHA): 0.058 G
Fatty acids, total trans: 0.044 G
Fatty acids, total trans-monoenoic: 0.044 G
TFA 16:1 t: 0.01 G
TFA 18:1 t: 0.035 G
Cholesterol: 508 MG
Tryptophan: 0.219 G
Threonine: 0.944 G
Isoleucine: 0.885 G
Leucine: 1.527 G
Lysine: 1.727 G
Methionine: 0.645 G
Cystine: 0.259 G
Phenylalanine: 0.779 G
Tyrosine: 0.685 G
Valine: 1.007 G
Arginine: 1.332 G
Histidine: 0.419 G
Alanine: 0.983 G
Glutamic acid: 2.763 G
Glycine: 0.846 G
Proline: 0.634 G
Serine: 0.674 G
Lamb, New Zealand, imported, kidney, 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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
KIDNEY
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 81.02 G
Energy: 84 KCAL
Energy: 351 kJ
Protein: 15.21 G
Total lipid (fat): 2.54 G
Ash: 1.19 G
Carbohydrate, by difference: 0.03 G
Calcium, Ca: 8 MG
Iron, Fe: 6.6 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 245 MG
Potassium, K: 231 MG
Sodium, Na: 168 MG
Zinc, Zn: 1.81 MG
Copper, Cu: 0.361 MG
Manganese, Mn: 0.084 MG
Selenium, Se: 93.6 UG
Thiamin: 0.413 MG
Riboflavin: 1.279 MG
Niacin: 8.426 MG
Pantothenic acid: 3.207 MG
Vitamin B-6: 0.173 MG
Vitamin B-12: 50.37 UG
Vitamin A, RAE: 61 UG
Retinol: 61 UG
Vitamin A, IU: 204 IU
Vitamin E (alpha-tocopherol): 0.42 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 0.768 G
SFA 10:0: 0.009 G
SFA 12:0: 0.003 G
SFA 14:0: 0.022 G
SFA 16:0: 0.282 G
SFA 17:0: 0.029 G
SFA 18:0: 0.385 G
SFA 22:0: 0.021 G
SFA 24:0: 0.019 G
Fatty acids, total monounsaturated: 0.391 G
MUFA 14:1: 0.005 G
MUFA 16:1: 0.016 G
MUFA 16:1 c: 0.008 G
MUFA 18:1: 0.362 G
MUFA 18:1 c: 0.325 G
MUFA 24:1 c: 0.008 G
Fatty acids, total polyunsaturated: 0.54 G
PUFA 18:2: 0.166 G
PUFA 18:2 n-6 c,c: 0.151 G
PUFA 18:2 CLAs: 0.015 G
PUFA 18:3: 0.05 G
PUFA 18:3 n-3 c,c,c (ALA): 0.05 G
PUFA 20:3: 0.009 G
PUFA 20:4 n-6: 0.009 G
PUFA 20:4: 0.143 G
PUFA 2:4 n-6: 0.143 G
PUFA 20:5 n-3 (EPA): 0.093 G
PUFA 22:5 n-3 (DPA): 0.044 G
PUFA 22:6 n-3 (DHA): 0.036 G
Fatty acids, total trans: 0.046 G
Fatty acids, total trans-monoenoic: 0.046 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.037 G
Cholesterol: 369 MG
Tryptophan: 0.168 G
Threonine: 0.726 G
Isoleucine: 0.681 G
Leucine: 1.175 G
Lysine: 1.329 G
Methionine: 0.496 G
Cystine: 0.199 G
Phenylalanine: 0.599 G
Tyrosine: 0.527 G
Valine: 0.775 G
Arginine: 1.024 G
Histidine: 0.322 G
Alanine: 0.756 G
Glutamic acid: 2.125 G
Glycine: 0.651 G
Proline: 0.488 G
Serine: 0.519 G
Lamb, New Zealand, imported, leg chop/steak, bone-in, separable lean and fat, cooked, fast fried
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.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 63.15 G
Energy: 212 KCAL
Energy: 887 kJ
Protein: 24.26 G
Total lipid (fat): 12.76 G
Ash: 1.15 G
Carbohydrate, by difference: 0.04 G
Calcium, Ca: 10 MG
Iron, Fe: 1.93 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 210 MG
Potassium, K: 353 MG
Sodium, Na: 65 MG
Zinc, Zn: 3.66 MG
Copper, Cu: 0.144 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 3.5 UG
Thiamin: 0.135 MG
Riboflavin: 0.142 MG
Niacin: 5.899 MG
Pantothenic acid: 0.675 MG
Vitamin B-6: 0.155 MG
Vitamin B-12: 2.09 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 22 IU
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 2 IU
Fatty acids, total saturated: 4.743 G
SFA 8:0: 0.002 G
SFA 10:0: 0.018 G
SFA 12:0: 0.022 G
SFA 14:0: 0.287 G
SFA 16:0: 1.887 G
SFA 17:0: 0.199 G
SFA 18:0: 2.299 G
SFA 20:0: 0.008 G
SFA 22:0: 0.019 G
Fatty acids, total monounsaturated: 3.433 G
MUFA 14:1: 0.011 G
MUFA 16:1: 0.124 G
MUFA 16:1 c: 0.106 G
MUFA 18:1: 3.295 G
MUFA 18:1 c: 2.728 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.591 G
PUFA 18:2: 0.366 G
PUFA 18:2 n-6 c,c: 0.167 G
PUFA 18:2 CLAs: 0.195 G
PUFA 18:3: 0.138 G
PUFA 18:3 n-3 c,c,c (ALA): 0.138 G
PUFA 20:4: 0.03 G
PUFA 2:4 n-6: 0.03 G
PUFA 20:5 n-3 (EPA): 0.024 G
PUFA 22:5 n-3 (DPA): 0.027 G
PUFA 22:6 n-3 (DHA): 0.007 G
Fatty acids, total trans: 0.59 G
Fatty acids, total trans-monoenoic: 0.586 G
TFA 16:1 t: 0.018 G
TFA 18:1 t: 0.567 G
TFA 18:2 t,t: 0.004 G
Fatty acids, total trans-polyenoic: 0.004 G
Cholesterol: 78 MG
Tryptophan: 0.268 G
Threonine: 1.157 G
Isoleucine: 1.086 G
Leucine: 1.874 G
Lysine: 2.119 G
Methionine: 0.792 G
Cystine: 0.318 G
Phenylalanine: 0.956 G
Tyrosine: 0.841 G
Valine: 1.236 G
Arginine: 1.633 G
Histidine: 0.514 G
Alanine: 1.206 G
Glutamic acid: 3.389 G
Glycine: 1.037 G
Proline: 0.778 G
Serine: 0.827 G
Lamb, New Zealand, imported, leg chop/steak, bone-in, separable lean and 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 66.75 G
Energy: 206 KCAL
Energy: 861 kJ
Protein: 18.64 G
Total lipid (fat): 14.52 G
Ash: 0.95 G
Carbohydrate, by difference: 0.13 G
Calcium, Ca: 10 MG
Iron, Fe: 1.49 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 177 MG
Potassium, K: 315 MG
Sodium, Na: 59 MG
Zinc, Zn: 2.8 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 3 UG
Thiamin: 0.163 MG
Riboflavin: 0.153 MG
Niacin: 4.635 MG
Pantothenic acid: 0.494 MG
Vitamin B-6: 0.123 MG
Vitamin B-12: 1.46 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 29 IU
Vitamin E (alpha-tocopherol): 0.26 MG
Vitamin D (D2 + D3), International Units: 2 IU
Fatty acids, total saturated: 5.902 G
SFA 8:0: 0.001 G
SFA 10:0: 0.021 G
SFA 12:0: 0.023 G
SFA 14:0: 0.324 G
SFA 16:0: 2.325 G
SFA 17:0: 0.254 G
SFA 18:0: 2.918 G
SFA 20:0: 0.01 G
SFA 22:0: 0.026 G
Fatty acids, total monounsaturated: 4.152 G
MUFA 14:1: 0.01 G
MUFA 16:1: 0.139 G
MUFA 16:1 c: 0.118 G
MUFA 18:1: 3.998 G
MUFA 18:1 c: 3.288 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.619 G
PUFA 18:2: 0.392 G
PUFA 18:2 n-6 c,c: 0.161 G
PUFA 18:2 CLAs: 0.223 G
PUFA 18:3: 0.149 G
PUFA 18:3 n-3 c,c,c (ALA): 0.149 G
PUFA 20:4: 0.025 G
PUFA 2:4 n-6: 0.025 G
PUFA 20:5 n-3 (EPA): 0.02 G
PUFA 22:5 n-3 (DPA): 0.026 G
PUFA 22:6 n-3 (DHA): 0.006 G
Fatty acids, total trans: 0.739 G
Fatty acids, total trans-monoenoic: 0.731 G
TFA 16:1 t: 0.021 G
TFA 18:1 t: 0.71 G
TFA 18:2 t,t: 0.008 G
Fatty acids, total trans-polyenoic: 0.008 G
Cholesterol: 67 MG
Tryptophan: 0.206 G
Threonine: 0.889 G
Isoleucine: 0.834 G
Leucine: 1.439 G
Lysine: 1.628 G
Methionine: 0.608 G
Cystine: 0.244 G
Phenylalanine: 0.734 G
Tyrosine: 0.646 G
Valine: 0.949 G
Arginine: 1.255 G
Histidine: 0.395 G
Alanine: 0.927 G
Glutamic acid: 2.604 G
Glycine: 0.797 G
Proline: 0.598 G
Serine: 0.636 G
Lamb, New Zealand, imported, leg chop/steak, bone-in, separable lean only, cooked, fast fried
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.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 67.56 G
Energy: 162 KCAL
Energy: 679 kJ
Protein: 26.31 G
Total lipid (fat): 6.35 G
Ash: 1.26 G
Calcium, Ca: 10 MG
Iron, Fe: 2.03 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 223 MG
Potassium, K: 373 MG
Sodium, Na: 67 MG
Zinc, Zn: 3.93 MG
Copper, Cu: 0.157 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 3.7 UG
Thiamin: 0.138 MG
Riboflavin: 0.15 MG
Niacin: 6.393 MG
Pantothenic acid: 0.733 MG
Vitamin B-6: 0.166 MG
Vitamin B-12: 2.25 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 1.901 G
SFA 10:0: 0.013 G
SFA 12:0: 0.018 G
SFA 14:0: 0.169 G
SFA 16:0: 0.934 G
SFA 17:0: 0.076 G
SFA 18:0: 0.686 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 1.64 G
MUFA 14:1: 0.009 G
MUFA 16:1: 0.076 G
MUFA 16:1 c: 0.065 G
MUFA 18:1: 1.556 G
MUFA 18:1 c: 1.381 G
Fatty acids, total polyunsaturated: 0.402 G
PUFA 18:2: 0.23 G
PUFA 18:2 n-6 c,c: 0.123 G
PUFA 18:2 CLAs: 0.107 G
PUFA 18:3: 0.08 G
PUFA 18:3 n-3 c,c,c (ALA): 0.08 G
PUFA 20:4: 0.034 G
PUFA 2:4 n-6: 0.034 G
PUFA 20:5 n-3 (EPA): 0.027 G
PUFA 22:5 n-3 (DPA): 0.024 G
PUFA 22:6 n-3 (DHA): 0.007 G
Fatty acids, total trans: 0.185 G
Fatty acids, total trans-monoenoic: 0.185 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.174 G
Cholesterol: 78 MG
Tryptophan: 0.291 G
Threonine: 1.255 G
Isoleucine: 1.178 G
Leucine: 2.031 G
Lysine: 2.297 G
Methionine: 0.858 G
Cystine: 0.344 G
Phenylalanine: 1.036 G
Tyrosine: 0.911 G
Valine: 1.34 G
Arginine: 1.771 G
Histidine: 0.557 G
Alanine: 1.308 G
Glutamic acid: 3.675 G
Glycine: 1.125 G
Proline: 0.843 G
Serine: 0.897 G
Lamb, New Zealand, imported, leg chop/steak, bone-in, separable lean only, 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 74.35 G
Energy: 126 KCAL
Energy: 528 kJ
Protein: 21.1 G
Total lipid (fat): 4.64 G
Ash: 1.08 G
Calcium, Ca: 11 MG
Iron, Fe: 1.64 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 198 MG
Potassium, K: 350 MG
Sodium, Na: 64 MG
Zinc, Zn: 3.16 MG
Copper, Cu: 0.119 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 3.2 UG
Thiamin: 0.175 MG
Riboflavin: 0.173 MG
Niacin: 5.241 MG
Pantothenic acid: 0.553 MG
Vitamin B-6: 0.137 MG
Vitamin B-12: 1.64 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 9 IU
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 1.512 G
SFA 10:0: 0.01 G
SFA 12:0: 0.014 G
SFA 14:0: 0.133 G
SFA 16:0: 0.755 G
SFA 17:0: 0.06 G
SFA 18:0: 0.541 G
Fatty acids, total monounsaturated: 1.37 G
MUFA 14:1: 0.008 G
MUFA 16:1: 0.066 G
MUFA 16:1 c: 0.054 G
MUFA 18:1: 1.296 G
MUFA 18:1 c: 1.14 G
Fatty acids, total polyunsaturated: 0.325 G
PUFA 18:2: 0.178 G
PUFA 18:2 n-6 c,c: 0.098 G
PUFA 18:2 CLAs: 0.08 G
PUFA 18:3: 0.065 G
PUFA 18:3 n-3 c,c,c (ALA): 0.065 G
PUFA 20:4: 0.029 G
PUFA 2:4 n-6: 0.029 G
PUFA 20:5 n-3 (EPA): 0.024 G
PUFA 22:5 n-3 (DPA): 0.022 G
PUFA 22:6 n-3 (DHA): 0.007 G
Fatty acids, total trans: 0.168 G
Fatty acids, total trans-monoenoic: 0.168 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.156 G
Cholesterol: 66 MG
Tryptophan: 0.233 G
Threonine: 1.007 G
Isoleucine: 0.945 G
Leucine: 1.63 G
Lysine: 1.843 G
Methionine: 0.688 G
Cystine: 0.276 G
Phenylalanine: 0.831 G
Tyrosine: 0.731 G
Valine: 1.075 G
Arginine: 1.421 G
Histidine: 0.447 G
Alanine: 1.049 G
Glutamic acid: 2.948 G
Glycine: 0.902 G
Proline: 0.676 G
Serine: 0.72 G
Lamb, New Zealand, imported, liver, cooked, soaked and fried
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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
LIVER
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.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 64.6 G
Energy: 168 KCAL
Energy: 704 kJ
Protein: 25.8 G
Total lipid (fat): 6.56 G
Ash: 1.56 G
Carbohydrate, by difference: 1.48 G
Calcium, Ca: 5 MG
Iron, Fe: 5.4 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 459 MG
Potassium, K: 287 MG
Sodium, Na: 59 MG
Zinc, Zn: 5.1 MG
Copper, Cu: 13.4 MG
Manganese, Mn: 0.37 MG
Selenium, Se: 19 UG
Thiamin: 1.57 MG
Riboflavin: 5.27 MG
Niacin: 12.8 MG
Pantothenic acid: 5.22 MG
Vitamin B-6: 0.187 MG
Vitamin B-12: 57.5 UG
Vitamin A, RAE: 19872 UG
Retinol: 19872 UG
Vitamin A, IU: 66240 IU
Vitamin E (alpha-tocopherol): 1.12 MG
Fatty acids, total saturated: 1.959 G
SFA 12:0: 0.01 G
SFA 14:0: 0.021 G
SFA 16:0: 0.621 G
SFA 17:0: 0.09 G
SFA 18:0: 1.171 G
SFA 20:0: 0.005 G
SFA 22:0: 0.025 G
SFA 24:0: 0.016 G
Fatty acids, total monounsaturated: 1.014 G
MUFA 16:1: 0.067 G
MUFA 16:1 c: 0.044 G
MUFA 18:1: 0.934 G
MUFA 18:1 c: 0.765 G
MUFA 20:1: 0.002 G
MUFA 22:1: 0.002 G
MUFA 22:1 c: 0.002 G
MUFA 24:1 c: 0.01 G
Fatty acids, total polyunsaturated: 1.148 G
PUFA 18:2: 0.247 G
PUFA 18:2 n-6 c,c: 0.187 G
PUFA 18:2 CLAs: 0.06 G
PUFA 18:3: 0.173 G
PUFA 18:3 n-3 c,c,c (ALA): 0.171 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.019 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.156 G
PUFA 2:4 n-6: 0.156 G
PUFA 20:5 n-3 (EPA): 0.164 G
PUFA 22:5 n-3 (DPA): 0.179 G
PUFA 22:6 n-3 (DHA): 0.208 G
Fatty acids, total trans: 0.192 G
Fatty acids, total trans-monoenoic: 0.192 G
TFA 16:1 t: 0.023 G
TFA 18:1 t: 0.169 G
Cholesterol: 566 MG
Tryptophan: 0.285 G
Threonine: 1.231 G
Isoleucine: 1.155 G
Leucine: 1.992 G
Lysine: 2.253 G
Methionine: 0.842 G
Cystine: 0.338 G
Phenylalanine: 1.016 G
Tyrosine: 0.894 G
Valine: 1.314 G
Arginine: 1.737 G
Histidine: 0.546 G
Alanine: 1.283 G
Glutamic acid: 3.604 G
Glycine: 1.103 G
Proline: 0.827 G
Serine: 0.88 G
Lamb, New Zealand, imported, liver, 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.
OFFAL (EUROFIR) Index also *ORGAN MEAT* or underlying terms in facet C. e.g. liver, kidney, tongue, heart, trotters, giblets.
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
LIVER
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.
NEW ZEALAND US FDA 1995 Code: NZ
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 70.8 G
Energy: 136 KCAL
Energy: 569 kJ
Protein: 20.7 G
Total lipid (fat): 4.92 G
Ash: 1.36 G
Carbohydrate, by difference: 2.22 G
Calcium, Ca: 4 MG
Iron, Fe: 4.6 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 381 MG
Potassium, K: 285 MG
Sodium, Na: 59 MG
Zinc, Zn: 3.4 MG
Copper, Cu: 11.4 MG
Manganese, Mn: 0.33 MG
Selenium, Se: 11.1 UG
Thiamin: 1.21 MG
Riboflavin: 4.21 MG
Niacin: 13.7 MG
Pantothenic acid: 5.57 MG
Vitamin B-6: 0.218 MG
Vitamin B-12: 59 UG
Vitamin A, RAE: 15434 UG
Retinol: 15434 UG
Vitamin A, IU: 51447 IU
Vitamin E (alpha-tocopherol): 0.86 MG
Fatty acids, total saturated: 1.514 G
SFA 12:0: 0.01 G
SFA 14:0: 0.019 G
SFA 16:0: 0.488 G
SFA 17:0: 0.068 G
SFA 18:0: 0.889 G
SFA 20:0: 0.002 G
SFA 22:0: 0.028 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 0.817 G
MUFA 14:1: 0.01 G
MUFA 16:1: 0.052 G
MUFA 16:1 c: 0.035 G
MUFA 18:1: 0.742 G
MUFA 18:1 c: 0.613 G
MUFA 20:1: 0.002 G
MUFA 22:1: 0.002 G
MUFA 22:1 c: 0.002 G
MUFA 24:1 c: 0.01 G
Fatty acids, total polyunsaturated: 0.92 G
PUFA 18:2: 0.204 G
PUFA 18:2 n-6 c,c: 0.153 G
PUFA 18:2 CLAs: 0.051 G
PUFA 18:3: 0.147 G
PUFA 18:3 n-3 c,c,c (ALA): 0.137 G
PUFA 18:3 n-6 c,c,c: 0.01 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.016 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.124 G
PUFA 2:4 n-6: 0.124 G
PUFA 20:5 n-3 (EPA): 0.129 G
PUFA 22:5 n-3 (DPA): 0.135 G
PUFA 22:6 n-3 (DHA): 0.163 G
Fatty acids, total trans: 0.146 G
Fatty acids, total trans-monoenoic: 0.146 G
TFA 16:1 t: 0.017 G
TFA 18:1 t: 0.129 G
Cholesterol: 386 MG
Tryptophan: 0.229 G
Threonine: 0.987 G
Isoleucine: 0.927 G
Leucine: 1.598 G
Lysine: 1.808 G
Methionine: 0.675 G
Cystine: 0.271 G
Phenylalanine: 0.815 G
Tyrosine: 0.717 G
Valine: 1.054 G
Arginine: 1.393 G
Histidine: 0.438 G
Alanine: 1.029 G
Glutamic acid: 2.892 G
Glycine: 0.885 G
Proline: 0.664 G
Serine: 0.706 G
Lamb, New Zealand, imported, loin chop, separable lean and fat, cooked, fast fried
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.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
LOIN
Water: 50.12 G
Energy: 332 KCAL
Energy: 1387 kJ
Protein: 21.5 G
Total lipid (fat): 27.11 G
Ash: 0.95 G
Carbohydrate, by difference: 0.41 G
Calcium, Ca: 31 MG
Iron, Fe: 1.62 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 194 MG
Potassium, K: 313 MG
Sodium, Na: 73 MG
Zinc, Zn: 2.86 MG
Copper, Cu: 0.118 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 5.8 UG
Thiamin: 0.1 MG
Riboflavin: 0.18 MG
Niacin: 5.229 MG
Pantothenic acid: 0.628 MG
Vitamin B-6: 0.153 MG
Vitamin B-12: 1.52 UG
Vitamin A, RAE: 19 UG
Retinol: 19 UG
Vitamin A, IU: 63 IU
Vitamin E (alpha-tocopherol): 0.54 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 11.272 G
SFA 8:0: 0.005 G
SFA 10:0: 0.032 G
SFA 12:0: 0.035 G
SFA 14:0: 0.551 G
SFA 16:0: 4.096 G
SFA 17:0: 0.482 G
SFA 18:0: 5.992 G
SFA 20:0: 0.03 G
SFA 22:0: 0.048 G
Fatty acids, total monounsaturated: 7.35 G
MUFA 14:1: 0.013 G
MUFA 16:1: 0.22 G
MUFA 16:1 c: 0.187 G
MUFA 18:1: 7.105 G
MUFA 18:1 c: 5.71 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 1.02 G
PUFA 18:2: 0.646 G
PUFA 18:2 n-6 c,c: 0.272 G
PUFA 18:2 CLAs: 0.363 G
PUFA 18:3: 0.294 G
PUFA 18:3 n-3 c,c,c (ALA): 0.294 G
PUFA 20:3: 0.004 G
PUFA 20:4 n-6: 0.004 G
PUFA 20:4: 0.02 G
PUFA 2:4 n-6: 0.02 G
PUFA 20:5 n-3 (EPA): 0.019 G
PUFA 22:5 n-3 (DPA): 0.031 G
PUFA 22:6 n-3 (DHA): 0.007 G
Fatty acids, total trans: 1.437 G
Fatty acids, total trans-monoenoic: 1.427 G
TFA 16:1 t: 0.032 G
TFA 18:1 t: 1.395 G
TFA 18:2 t,t: 0.01 G
Fatty acids, total trans-polyenoic: 0.01 G
Cholesterol: 81 MG
Tryptophan: 0.238 G
Threonine: 1.025 G
Isoleucine: 0.962 G
Leucine: 1.66 G
Lysine: 1.877 G
Methionine: 0.701 G
Cystine: 0.281 G
Phenylalanine: 0.847 G
Tyrosine: 0.745 G
Valine: 1.095 G
Arginine: 1.447 G
Histidine: 0.455 G
Alanine: 1.069 G
Glutamic acid: 3.003 G
Glycine: 0.919 G
Proline: 0.689 G
Serine: 0.733 G
Lamb, New Zealand, imported, loin chop, separable lean and 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
LOIN
Water: 56.89 G
Energy: 298 KCAL
Energy: 1248 kJ
Protein: 15.4 G
Total lipid (fat): 26.19 G
Ash: 0.82 G
Carbohydrate, by difference: 0.22 G
Calcium, Ca: 14 MG
Iron, Fe: 1.24 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 149 MG
Potassium, K: 262 MG
Sodium, Na: 63 MG
Zinc, Zn: 2.08 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 4.4 UG
Thiamin: 0.111 MG
Riboflavin: 0.12 MG
Niacin: 4.152 MG
Pantothenic acid: 0.418 MG
Vitamin B-6: 0.125 MG
Vitamin B-12: 1.47 UG
Vitamin A, RAE: 16 UG
Retinol: 16 UG
Vitamin A, IU: 54 IU
Vitamin E (alpha-tocopherol): 0.47 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 11.161 G
SFA 8:0: 0.002 G
SFA 10:0: 0.034 G
SFA 12:0: 0.035 G
SFA 14:0: 0.562 G
SFA 16:0: 4.208 G
SFA 17:0: 0.494 G
SFA 18:0: 5.742 G
SFA 20:0: 0.025 G
SFA 22:0: 0.058 G
Fatty acids, total monounsaturated: 7.465 G
MUFA 14:1: 0.013 G
MUFA 16:1: 0.22 G
MUFA 16:1 c: 0.19 G
MUFA 18:1: 7.224 G
MUFA 18:1 c: 5.918 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.967 G
PUFA 18:2: 0.625 G
PUFA 18:2 n-6 c,c: 0.241 G
PUFA 18:2 CLAs: 0.37 G
PUFA 18:3: 0.266 G
PUFA 18:3 n-3 c,c,c (ALA): 0.266 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.005 G
PUFA 20:4 n-6: 0.005 G
PUFA 20:4: 0.018 G
PUFA 2:4 n-6: 0.018 G
PUFA 20:5 n-3 (EPA): 0.015 G
PUFA 22:5 n-3 (DPA): 0.028 G
PUFA 22:6 n-3 (DHA): 0.005 G
Fatty acids, total trans: 1.35 G
Fatty acids, total trans-monoenoic: 1.336 G
TFA 16:1 t: 0.03 G
TFA 18:1 t: 1.306 G
TFA 18:2 t,t: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 69 MG
Tryptophan: 0.17 G
Threonine: 0.735 G
Isoleucine: 0.689 G
Leucine: 1.189 G
Lysine: 1.345 G
Methionine: 0.502 G
Cystine: 0.202 G
Phenylalanine: 0.607 G
Tyrosine: 0.534 G
Valine: 0.784 G
Arginine: 1.037 G
Histidine: 0.326 G
Alanine: 0.766 G
Glutamic acid: 2.152 G
Glycine: 0.659 G
Proline: 0.494 G
Serine: 0.525 G
Lamb, New Zealand, imported, loin chop, separable lean only, cooked, fast fried
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.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
LOIN
Water: 60.21 G
Energy: 208 KCAL
Energy: 869 kJ
Protein: 27.43 G
Total lipid (fat): 10.7 G
Ash: 1.25 G
Carbohydrate, by difference: 0.41 G
Calcium, Ca: 42 MG
Iron, Fe: 1.88 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 233 MG
Potassium, K: 367 MG
Sodium, Na: 84 MG
Zinc, Zn: 3.48 MG
Copper, Cu: 0.152 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 7.3 UG
Thiamin: 0.097 MG
Riboflavin: 0.222 MG
Niacin: 6.651 MG
Pantothenic acid: 0.806 MG
Vitamin B-6: 0.189 MG
Vitamin B-12: 1.84 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 20 IU
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 4.039 G
SFA 10:0: 0.019 G
SFA 12:0: 0.025 G
SFA 14:0: 0.252 G
SFA 16:0: 1.693 G
SFA 17:0: 0.169 G
SFA 18:0: 1.858 G
SFA 20:0: 0.009 G
SFA 22:0: 0.012 G
Fatty acids, total monounsaturated: 2.745 G
MUFA 14:1: 0.008 G
MUFA 16:1: 0.093 G
MUFA 16:1 c: 0.081 G
MUFA 18:1: 2.637 G
MUFA 18:1 c: 2.275 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.539 G
PUFA 18:2: 0.29 G
PUFA 18:2 n-6 c,c: 0.164 G
PUFA 18:2 CLAs: 0.126 G
PUFA 18:3: 0.156 G
PUFA 18:3 n-3 c,c,c (ALA): 0.156 G
PUFA 20:3: 0.005 G
PUFA 20:4 n-6: 0.005 G
PUFA 20:4: 0.027 G
PUFA 2:4 n-6: 0.027 G
PUFA 20:5 n-3 (EPA): 0.027 G
PUFA 22:5 n-3 (DPA): 0.023 G
PUFA 22:6 n-3 (DHA): 0.009 G
Fatty acids, total trans: 0.375 G
Fatty acids, total trans-monoenoic: 0.375 G
TFA 16:1 t: 0.013 G
TFA 18:1 t: 0.362 G
Cholesterol: 85 MG
Tryptophan: 0.303 G
Threonine: 1.309 G
Isoleucine: 1.228 G
Leucine: 2.118 G
Lysine: 2.396 G
Methionine: 0.895 G
Cystine: 0.359 G
Phenylalanine: 1.081 G
Tyrosine: 0.951 G
Valine: 1.397 G
Arginine: 1.847 G
Histidine: 0.581 G
Alanine: 1.364 G
Glutamic acid: 3.832 G
Glycine: 1.173 G
Proline: 0.879 G
Serine: 0.935 G
Lamb, New Zealand, imported, loin chop, separable lean only, 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
LOIN
Water: 71.4 G
Energy: 142 KCAL
Energy: 594 kJ
Protein: 19.98 G
Total lipid (fat): 6.88 G
Ash: 1.05 G
Calcium, Ca: 18 MG
Iron, Fe: 1.52 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 189 MG
Potassium, K: 327 MG
Sodium, Na: 77 MG
Zinc, Zn: 2.69 MG
Copper, Cu: 0.116 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 5.5 UG
Thiamin: 0.119 MG
Riboflavin: 0.154 MG
Niacin: 5.397 MG
Pantothenic acid: 0.525 MG
Vitamin B-6: 0.16 MG
Vitamin B-12: 1.9 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 16 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 2 IU
Fatty acids, total saturated: 2.764 G
SFA 10:0: 0.014 G
SFA 12:0: 0.017 G
SFA 14:0: 0.19 G
SFA 16:0: 1.172 G
SFA 17:0: 0.116 G
SFA 18:0: 1.238 G
SFA 20:0: 0.007 G
SFA 22:0: 0.01 G
Fatty acids, total monounsaturated: 2.009 G
MUFA 14:1: 0.008 G
MUFA 16:1: 0.07 G
MUFA 16:1 c: 0.061 G
MUFA 18:1: 1.93 G
MUFA 18:1 c: 1.69 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.416 G
PUFA 18:2: 0.217 G
PUFA 18:2 n-6 c,c: 0.127 G
PUFA 18:2 CLAs: 0.09 G
PUFA 18:3: 0.114 G
PUFA 18:3 n-3 c,c,c (ALA): 0.114 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:3: 0.007 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.026 G
PUFA 2:4 n-6: 0.026 G
PUFA 20:5 n-3 (EPA): 0.021 G
PUFA 22:5 n-3 (DPA): 0.018 G
PUFA 22:6 n-3 (DHA): 0.007 G
Fatty acids, total trans: 0.249 G
Fatty acids, total trans-monoenoic: 0.249 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.24 G
Cholesterol: 66 MG
Tryptophan: 0.221 G
Threonine: 0.953 G
Isoleucine: 0.895 G
Leucine: 1.543 G
Lysine: 1.745 G
Methionine: 0.652 G
Cystine: 0.262 G
Phenylalanine: 0.787 G
Tyrosine: 0.692 G
Valine: 1.018 G
Arginine: 1.345 G
Histidine: 0.423 G
Alanine: 0.993 G
Glutamic acid: 2.792 G
Glycine: 0.854 G
Proline: 0.641 G
Serine: 0.681 G
Lamb, New Zealand, imported, loin saddle, separable lean and fat, cooked, fast 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
LOIN
Water: 58.22 G
Energy: 274 KCAL
Energy: 1145 kJ
Protein: 21.13 G
Total lipid (fat): 20.98 G
Ash: 0.89 G
Carbohydrate, by difference: 0.1 G
Calcium, Ca: 7 MG
Iron, Fe: 1.44 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 179 MG
Potassium, K: 306 MG
Sodium, Na: 69 MG
Zinc, Zn: 2.61 MG
Copper, Cu: 0.113 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 3.6 UG
Thiamin: 0.116 MG
Riboflavin: 0.187 MG
Niacin: 5.334 MG
Pantothenic acid: 0.436 MG
Vitamin B-6: 0.173 MG
Vitamin B-12: 1.42 UG
Vitamin A, RAE: 16 UG
Retinol: 16 UG
Vitamin A, IU: 52 IU
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 8.762 G
SFA 8:0: 0.005 G
SFA 10:0: 0.022 G
SFA 12:0: 0.024 G
SFA 14:0: 0.406 G
SFA 16:0: 3.137 G
SFA 17:0: 0.381 G
SFA 18:0: 4.724 G
SFA 20:0: 0.025 G
SFA 22:0: 0.038 G
Fatty acids, total monounsaturated: 5.721 G
MUFA 14:1: 0.01 G
MUFA 16:1: 0.168 G
MUFA 16:1 c: 0.142 G
MUFA 18:1: 5.536 G
MUFA 18:1 c: 4.425 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.805 G
PUFA 18:2: 0.508 G
PUFA 18:2 n-6 c,c: 0.222 G
PUFA 18:2 CLAs: 0.278 G
PUFA 18:3: 0.22 G
PUFA 18:3 n-3 c,c,c (ALA): 0.22 G
PUFA 20:3: 0.005 G
PUFA 20:4 n-6: 0.005 G
PUFA 20:4: 0.021 G
PUFA 2:4 n-6: 0.021 G
PUFA 20:5 n-3 (EPA): 0.018 G
PUFA 22:5 n-3 (DPA): 0.027 G
PUFA 22:6 n-3 (DHA): 0.005 G
Fatty acids, total trans: 1.146 G
Fatty acids, total trans-monoenoic: 1.137 G
TFA 16:1 t: 0.027 G
TFA 18:1 t: 1.111 G
TFA 18:2 t,t: 0.008 G
Fatty acids, total trans-polyenoic: 0.008 G
Cholesterol: 76 MG
Tryptophan: 0.234 G
Threonine: 1.008 G
Isoleucine: 0.946 G
Leucine: 1.631 G
Lysine: 1.845 G
Methionine: 0.689 G
Cystine: 0.277 G
Phenylalanine: 0.832 G
Tyrosine: 0.732 G
Valine: 1.076 G
Arginine: 1.422 G
Histidine: 0.447 G
Alanine: 1.05 G
Glutamic acid: 2.951 G
Glycine: 0.903 G
Proline: 0.677 G
Serine: 0.72 G
Lamb, New Zealand, imported, loin saddle, separable lean and 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
LOIN
Water: 60.04 G
Energy: 273 KCAL
Energy: 1143 kJ
Protein: 16.56 G
Total lipid (fat): 22.9 G
Ash: 0.83 G
Carbohydrate, by difference: 0.2 G
Calcium, Ca: 6 MG
Iron, Fe: 1.29 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 156 MG
Potassium, K: 290 MG
Sodium, Na: 63 MG
Zinc, Zn: 2.04 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 3.5 UG
Thiamin: 0.111 MG
Riboflavin: 0.11 MG
Niacin: 4.676 MG
Pantothenic acid: 0.37 MG
Vitamin B-6: 0.14 MG
Vitamin B-12: 0.95 UG
Vitamin A, RAE: 15 UG
Retinol: 15 UG
Vitamin A, IU: 49 IU
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 9.639 G
SFA 8:0: 0.002 G
SFA 10:0: 0.031 G
SFA 12:0: 0.031 G
SFA 14:0: 0.483 G
SFA 16:0: 3.666 G
SFA 17:0: 0.423 G
SFA 18:0: 4.923 G
SFA 20:0: 0.025 G
SFA 22:0: 0.054 G
Fatty acids, total monounsaturated: 6.522 G
MUFA 14:1: 0.011 G
MUFA 16:1: 0.194 G
MUFA 16:1 c: 0.166 G
MUFA 18:1: 6.31 G
MUFA 18:1 c: 5.146 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.858 G
PUFA 18:2: 0.559 G
PUFA 18:2 n-6 c,c: 0.218 G
PUFA 18:2 CLAs: 0.329 G
PUFA 18:3: 0.225 G
PUFA 18:3 n-3 c,c,c (ALA): 0.225 G
PUFA 20:3: 0.004 G
PUFA 20:4 n-6: 0.004 G
PUFA 20:4: 0.02 G
PUFA 2:4 n-6: 0.02 G
PUFA 20:5 n-3 (EPA): 0.017 G
PUFA 22:5 n-3 (DPA): 0.028 G
PUFA 22:6 n-3 (DHA): 0.004 G
Fatty acids, total trans: 1.205 G
Fatty acids, total trans-monoenoic: 1.193 G
TFA 16:1 t: 0.028 G
TFA 18:1 t: 1.165 G
TFA 18:2 t,t: 0.012 G
Fatty acids, total trans-polyenoic: 0.012 G
Cholesterol: 69 MG
Tryptophan: 0.183 G
Threonine: 0.79 G
Isoleucine: 0.741 G
Leucine: 1.278 G
Lysine: 1.446 G
Methionine: 0.54 G
Cystine: 0.217 G
Phenylalanine: 0.652 G
Tyrosine: 0.574 G
Valine: 0.843 G
Arginine: 1.114 G
Histidine: 0.351 G
Alanine: 0.823 G
Glutamic acid: 2.313 G
Glycine: 0.708 G
Proline: 0.531 G
Serine: 0.564 G
Lamb, New Zealand, imported, loin saddle, separable lean only, cooked, fast 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
LOIN
Water: 68.3 G
Energy: 162 KCAL
Energy: 679 kJ
Protein: 25.53 G
Total lipid (fat): 6.7 G
Ash: 1.1 G
Calcium, Ca: 8 MG
Iron, Fe: 1.6 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 205 MG
Potassium, K: 345 MG
Sodium, Na: 76 MG
Zinc, Zn: 3.01 MG
Copper, Cu: 0.137 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 4 UG
Thiamin: 0.119 MG
Riboflavin: 0.221 MG
Niacin: 6.436 MG
Pantothenic acid: 0.514 MG
Vitamin B-6: 0.206 MG
Vitamin B-12: 1.63 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 16 IU
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 2.514 G
SFA 10:0: 0.01 G
SFA 12:0: 0.013 G
SFA 14:0: 0.139 G
SFA 16:0: 1.034 G
SFA 17:0: 0.112 G
SFA 18:0: 1.19 G
SFA 20:0: 0.008 G
SFA 22:0: 0.008 G
Fatty acids, total monounsaturated: 1.754 G
MUFA 14:1: 0.006 G
MUFA 16:1: 0.059 G
MUFA 16:1 c: 0.049 G
MUFA 18:1: 1.689 G
MUFA 18:1 c: 1.449 G
Fatty acids, total polyunsaturated: 0.378 G
PUFA 18:2: 0.199 G
PUFA 18:2 n-6 c,c: 0.125 G
PUFA 18:2 CLAs: 0.073 G
PUFA 18:3: 0.095 G
PUFA 18:3 n-3 c,c,c (ALA): 0.095 G
PUFA 20:3: 0.007 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.028 G
PUFA 2:4 n-6: 0.028 G
PUFA 20:5 n-3 (EPA): 0.024 G
PUFA 22:5 n-3 (DPA): 0.02 G
PUFA 22:6 n-3 (DHA): 0.006 G
Fatty acids, total trans: 0.25 G
Fatty acids, total trans-monoenoic: 0.25 G
TFA 16:1 t: 0.01 G
TFA 18:1 t: 0.24 G
Cholesterol: 78 MG
Tryptophan: 0.282 G
Threonine: 1.218 G
Isoleucine: 1.143 G
Leucine: 1.971 G
Lysine: 2.229 G
Methionine: 0.833 G
Cystine: 0.334 G
Phenylalanine: 1.005 G
Tyrosine: 0.884 G
Valine: 1.3 G
Arginine: 1.718 G
Histidine: 0.541 G
Alanine: 1.269 G
Glutamic acid: 3.566 G
Glycine: 1.091 G
Proline: 0.818 G
Serine: 0.87 G
Lamb, New Zealand, imported, loin saddle, separable lean only, 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
LOIN
Water: 73.5 G
Energy: 131 KCAL
Energy: 549 kJ
Protein: 20.86 G
Total lipid (fat): 5.32 G
Ash: 1.04 G
Calcium, Ca: 7 MG
Iron, Fe: 1.54 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 193 MG
Potassium, K: 356 MG
Sodium, Na: 75 MG
Zinc, Zn: 2.54 MG
Copper, Cu: 0.116 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 4.2 UG
Thiamin: 0.118 MG
Riboflavin: 0.136 MG
Niacin: 5.918 MG
Pantothenic acid: 0.445 MG
Vitamin B-6: 0.175 MG
Vitamin B-12: 1.13 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 15 IU
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 1.96 G
SFA 10:0: 0.012 G
SFA 12:0: 0.014 G
SFA 14:0: 0.14 G
SFA 16:0: 0.892 G
SFA 17:0: 0.076 G
SFA 18:0: 0.804 G
SFA 20:0: 0.01 G
SFA 22:0: 0.012 G
Fatty acids, total monounsaturated: 1.549 G
MUFA 14:1: 0.007 G
MUFA 16:1: 0.057 G
MUFA 16:1 c: 0.047 G
MUFA 18:1: 1.485 G
MUFA 18:1 c: 1.277 G
Fatty acids, total polyunsaturated: 0.351 G
PUFA 18:2: 0.189 G
PUFA 18:2 n-6 c,c: 0.113 G
PUFA 18:2 CLAs: 0.076 G
PUFA 18:3: 0.082 G
PUFA 18:3 n-3 c,c,c (ALA): 0.082 G
PUFA 20:3: 0.006 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.027 G
PUFA 2:4 n-6: 0.027 G
PUFA 20:5 n-3 (EPA): 0.023 G
PUFA 22:5 n-3 (DPA): 0.019 G
PUFA 22:6 n-3 (DHA): 0.006 G
Fatty acids, total trans: 0.217 G
Fatty acids, total trans-monoenoic: 0.217 G
TFA 16:1 t: 0.01 G
TFA 18:1 t: 0.208 G
Cholesterol: 66 MG
Tryptophan: 0.231 G
Threonine: 0.995 G
Isoleucine: 0.934 G
Leucine: 1.611 G
Lysine: 1.821 G
Methionine: 0.68 G
Cystine: 0.273 G
Phenylalanine: 0.822 G
Tyrosine: 0.723 G
Valine: 1.062 G
Arginine: 1.404 G
Histidine: 0.442 G
Alanine: 1.037 G
Glutamic acid: 2.913 G
Glycine: 0.892 G
Proline: 0.669 G
Serine: 0.711 G
Lamb, New Zealand, imported, loin, boneless, separable lean and fat, cooked, fast 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
LOIN
Water: 66.64 G
Energy: 157 KCAL
Energy: 657 kJ
Protein: 28.96 G
Total lipid (fat): 4.57 G
Ash: 1.3 G
Calcium, Ca: 6 MG
Iron, Fe: 2.05 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 234 MG
Potassium, K: 355 MG
Sodium, Na: 57 MG
Zinc, Zn: 2.69 MG
Copper, Cu: 0.167 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 5.5 UG
Thiamin: 0.062 MG
Riboflavin: 0.187 MG
Niacin: 7.126 MG
Pantothenic acid: 0.784 MG
Vitamin B-6: 0.205 MG
Vitamin B-12: 1.39 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 3 IU
Vitamin E (alpha-tocopherol): 0.34 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 1.614 G
SFA 10:0: 0.009 G
SFA 12:0: 0.009 G
SFA 14:0: 0.097 G
SFA 16:0: 0.794 G
SFA 17:0: 0.057 G
SFA 18:0: 0.641 G
SFA 22:0: 0.007 G
Fatty acids, total monounsaturated: 1.255 G
MUFA 14:1: 0.007 G
MUFA 16:1: 0.051 G
MUFA 16:1 c: 0.044 G
MUFA 18:1: 1.197 G
MUFA 18:1 c: 1.101 G
Fatty acids, total polyunsaturated: 0.352 G
PUFA 18:2: 0.163 G
PUFA 18:2 n-6 c,c: 0.114 G
PUFA 18:2 CLAs: 0.049 G
PUFA 18:3: 0.075 G
PUFA 18:3 n-3 c,c,c (ALA): 0.075 G
PUFA 20:3: 0.006 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.035 G
PUFA 2:4 n-6: 0.035 G
PUFA 20:5 n-3 (EPA): 0.038 G
PUFA 22:5 n-3 (DPA): 0.025 G
PUFA 22:6 n-3 (DHA): 0.01 G
Fatty acids, total trans: 0.103 G
Fatty acids, total trans-monoenoic: 0.103 G
TFA 16:1 t: 0.006 G
TFA 18:1 t: 0.097 G
Cholesterol: 86 MG
Tryptophan: 0.32 G
Threonine: 1.382 G
Isoleucine: 1.296 G
Leucine: 2.236 G
Lysine: 2.529 G
Methionine: 0.945 G
Cystine: 0.379 G
Phenylalanine: 1.141 G
Tyrosine: 1.003 G
Valine: 1.475 G
Arginine: 1.95 G
Histidine: 0.613 G
Alanine: 1.44 G
Glutamic acid: 4.046 G
Glycine: 1.238 G
Proline: 0.928 G
Serine: 0.987 G
Lamb, New Zealand, imported, loin, boneless, separable lean and 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
LOIN
Water: 74.37 G
Energy: 122 KCAL
Energy: 509 kJ
Protein: 21.44 G
Total lipid (fat): 3.99 G
Ash: 1.17 G
Calcium, Ca: 4 MG
Iron, Fe: 1.55 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 217 MG
Potassium, K: 368 MG
Sodium, Na: 60 MG
Zinc, Zn: 2.09 MG
Copper, Cu: 0.127 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 2.9 UG
Thiamin: 0.072 MG
Riboflavin: 0.162 MG
Niacin: 6.338 MG
Pantothenic acid: 0.543 MG
Vitamin B-6: 0.175 MG
Vitamin B-12: 1.12 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.34 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 1.289 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.074 G
SFA 16:0: 0.624 G
SFA 17:0: 0.048 G
SFA 18:0: 0.524 G
SFA 22:0: 0.006 G
Fatty acids, total monounsaturated: 0.987 G
MUFA 14:1: 0.005 G
MUFA 16:1: 0.03 G
MUFA 16:1 c: 0.03 G
MUFA 18:1: 0.952 G
MUFA 18:1 c: 0.881 G
Fatty acids, total polyunsaturated: 0.279 G
PUFA 18:2: 0.134 G
PUFA 18:2 n-6 c,c: 0.093 G
PUFA 18:2 CLAs: 0.041 G
PUFA 18:3: 0.061 G
PUFA 18:3 n-3 c,c,c (ALA): 0.061 G
PUFA 20:4: 0.032 G
PUFA 2:4 n-6: 0.032 G
PUFA 20:5 n-3 (EPA): 0.026 G
PUFA 22:5 n-3 (DPA): 0.022 G
PUFA 22:6 n-3 (DHA): 0.005 G
Fatty acids, total trans: 0.071 G
Fatty acids, total trans-monoenoic: 0.071 G
TFA 18:1 t: 0.07 G
Cholesterol: 66 MG
Tryptophan: 0.237 G
Threonine: 1.023 G
Isoleucine: 0.96 G
Leucine: 1.656 G
Lysine: 1.872 G
Methionine: 0.699 G
Cystine: 0.281 G
Phenylalanine: 0.845 G
Tyrosine: 0.743 G
Valine: 1.092 G
Arginine: 1.443 G
Histidine: 0.454 G
Alanine: 1.066 G
Glutamic acid: 2.995 G
Glycine: 0.917 G
Proline: 0.687 G
Serine: 0.731 G
Lamb, New Zealand, imported, loin, boneless, separable lean only, cooked, fast 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
LOIN
Water: 66.69 G
Energy: 156 KCAL
Energy: 654 kJ
Protein: 28.99 G
Total lipid (fat): 4.49 G
Ash: 1.3 G
Calcium, Ca: 6 MG
Iron, Fe: 2.05 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 234 MG
Potassium, K: 355 MG
Sodium, Na: 57 MG
Zinc, Zn: 2.7 MG
Copper, Cu: 0.167 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 5.5 UG
Thiamin: 0.062 MG
Riboflavin: 0.187 MG
Niacin: 7.133 MG
Pantothenic acid: 0.785 MG
Vitamin B-6: 0.205 MG
Vitamin B-12: 1.39 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 3 IU
Vitamin E (alpha-tocopherol): 0.34 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 1.581 G
SFA 10:0: 0.009 G
SFA 12:0: 0.009 G
SFA 14:0: 0.096 G
SFA 16:0: 0.782 G
SFA 17:0: 0.056 G
SFA 18:0: 0.623 G
SFA 22:0: 0.007 G
Fatty acids, total monounsaturated: 1.233 G
MUFA 14:1: 0.007 G
MUFA 16:1: 0.05 G
MUFA 16:1 c: 0.044 G
MUFA 18:1: 1.176 G
MUFA 18:1 c: 1.084 G
Fatty acids, total polyunsaturated: 0.35 G
PUFA 18:2: 0.161 G
PUFA 18:2 n-6 c,c: 0.114 G
PUFA 18:2 CLAs: 0.048 G
PUFA 18:3: 0.074 G
PUFA 18:3 n-3 c,c,c (ALA): 0.074 G
PUFA 20:3: 0.006 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.035 G
PUFA 2:4 n-6: 0.035 G
PUFA 20:5 n-3 (EPA): 0.038 G
PUFA 22:5 n-3 (DPA): 0.025 G
PUFA 22:6 n-3 (DHA): 0.01 G
Fatty acids, total trans: 0.098 G
Fatty acids, total trans-monoenoic: 0.098 G
TFA 16:1 t: 0.006 G
TFA 18:1 t: 0.092 G
Cholesterol: 86 MG
Tryptophan: 0.32 G
Threonine: 1.383 G
Isoleucine: 1.298 G
Leucine: 2.239 G
Lysine: 2.532 G
Methionine: 0.946 G
Cystine: 0.379 G
Phenylalanine: 1.142 G
Tyrosine: 1.004 G
Valine: 1.476 G
Arginine: 1.951 G
Histidine: 0.614 G
Alanine: 1.441 G
Glutamic acid: 4.049 G
Glycine: 1.24 G
Proline: 0.929 G
Serine: 0.988 G
Lamb, New Zealand, imported, loin, boneless, separable lean only, 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
LOIN
Water: 74.54 G
Energy: 120 KCAL
Energy: 502 kJ
Protein: 21.5 G
Total lipid (fat): 3.77 G
Ash: 1.17 G
Calcium, Ca: 4 MG
Iron, Fe: 1.55 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 217 MG
Potassium, K: 368 MG
Sodium, Na: 60 MG
Zinc, Zn: 2.1 MG
Copper, Cu: 0.127 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 2.9 UG
Thiamin: 0.072 MG
Riboflavin: 0.162 MG
Niacin: 6.356 MG
Pantothenic acid: 0.545 MG
Vitamin B-6: 0.176 MG
Vitamin B-12: 1.12 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 1.187 G
SFA 10:0: 0.007 G
SFA 12:0: 0.006 G
SFA 14:0: 0.07 G
SFA 16:0: 0.588 G
SFA 17:0: 0.043 G
SFA 18:0: 0.468 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 0.923 G
MUFA 14:1: 0.005 G
MUFA 16:1: 0.028 G
MUFA 16:1 c: 0.028 G
MUFA 18:1: 0.89 G
MUFA 18:1 c: 0.833 G
Fatty acids, total polyunsaturated: 0.272 G
PUFA 18:2: 0.129 G
PUFA 18:2 n-6 c,c: 0.092 G
PUFA 18:2 CLAs: 0.037 G
PUFA 18:3: 0.059 G
PUFA 18:3 n-3 c,c,c (ALA): 0.059 G
PUFA 20:4: 0.032 G
PUFA 2:4 n-6: 0.032 G
PUFA 20:5 n-3 (EPA): 0.026 G
PUFA 22:5 n-3 (DPA): 0.021 G
PUFA 22:6 n-3 (DHA): 0.006 G
Fatty acids, total trans: 0.057 G
Fatty acids, total trans-monoenoic: 0.057 G
TFA 18:1 t: 0.057 G
Cholesterol: 66 MG
Tryptophan: 0.238 G
Threonine: 1.026 G
Isoleucine: 0.962 G
Leucine: 1.66 G
Lysine: 1.878 G
Methionine: 0.701 G
Cystine: 0.281 G
Phenylalanine: 0.847 G
Tyrosine: 0.745 G
Valine: 1.095 G
Arginine: 1.447 G
Histidine: 0.455 G
Alanine: 1.069 G
Glutamic acid: 3.003 G
Glycine: 0.919 G
Proline: 0.689 G
Serine: 0.733 G
Lamb, New Zealand, imported, neck chops, separable lean and 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*.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 51.28 G
Energy: 307 KCAL
Energy: 1285 kJ
Protein: 28.53 G
Total lipid (fat): 21.43 G
Ash: 1.01 G
Carbohydrate, by difference: 0.03 G
Calcium, Ca: 52 MG
Iron, Fe: 2.14 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 183 MG
Potassium, K: 276 MG
Sodium, Na: 91 MG
Zinc, Zn: 5.21 MG
Copper, Cu: 0.113 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 7.2 UG
Thiamin: 0.036 MG
Riboflavin: 0.134 MG
Niacin: 3.855 MG
Pantothenic acid: 0.388 MG
Vitamin B-6: 0.075 MG
Vitamin B-12: 1.85 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 42 IU
Vitamin E (alpha-tocopherol): 0.62 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 8.74 G
SFA 8:0: 0.001 G
SFA 10:0: 0.035 G
SFA 12:0: 0.033 G
SFA 14:0: 0.448 G
SFA 16:0: 3.338 G
SFA 17:0: 0.405 G
SFA 18:0: 4.43 G
SFA 20:0: 0.025 G
SFA 22:0: 0.024 G
Fatty acids, total monounsaturated: 5.916 G
MUFA 14:1: 0.013 G
MUFA 16:1: 0.184 G
MUFA 16:1 c: 0.166 G
MUFA 18:1: 5.716 G
MUFA 18:1 c: 4.79 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.853 G
PUFA 18:2: 0.514 G
PUFA 18:2 n-6 c,c: 0.254 G
PUFA 18:2 CLAs: 0.256 G
PUFA 18:3: 0.256 G
PUFA 18:3 n-3 c,c,c (ALA): 0.256 G
PUFA 20:4: 0.026 G
PUFA 2:4 n-6: 0.026 G
PUFA 20:5 n-3 (EPA): 0.019 G
PUFA 22:5 n-3 (DPA): 0.029 G
PUFA 22:6 n-3 (DHA): 0.008 G
Fatty acids, total trans: 0.948 G
Fatty acids, total trans-monoenoic: 0.944 G
TFA 16:1 t: 0.018 G
TFA 18:1 t: 0.926 G
TFA 18:2 t,t: 0.004 G
Fatty acids, total trans-polyenoic: 0.004 G
Cholesterol: 116 MG
Tryptophan: 0.315 G
Threonine: 1.361 G
Isoleucine: 1.277 G
Leucine: 2.203 G
Lysine: 2.491 G
Methionine: 0.931 G
Cystine: 0.373 G
Phenylalanine: 1.124 G
Tyrosine: 0.988 G
Valine: 1.453 G
Arginine: 1.92 G
Histidine: 0.604 G
Alanine: 1.418 G
Glutamic acid: 3.985 G
Glycine: 1.22 G
Proline: 0.914 G
Serine: 0.973 G
Lamb, New Zealand, imported, neck chops, separable lean and 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 64.7 G
Energy: 231 KCAL
Energy: 968 kJ
Protein: 17.43 G
Total lipid (fat): 17.9 G
Ash: 0.88 G
Carbohydrate, by difference: 0.14 G
Calcium, Ca: 20 MG
Iron, Fe: 1.14 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 156 MG
Potassium, K: 290 MG
Sodium, Na: 73 MG
Zinc, Zn: 3.05 MG
Copper, Cu: 0.077 MG
Manganese, Mn: 0.006 MG
Selenium, Se: 4.3 UG
Thiamin: 0.082 MG
Riboflavin: 0.128 MG
Niacin: 3.801 MG
Pantothenic acid: 0.308 MG
Vitamin B-6: 0.109 MG
Vitamin B-12: 2.51 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 38 IU
Vitamin E (alpha-tocopherol): 0.36 MG
Vitamin D (D2 + D3), International Units: 2 IU
Fatty acids, total saturated: 7.514 G
SFA 8:0: 0.001 G
SFA 10:0: 0.024 G
SFA 12:0: 0.021 G
SFA 14:0: 0.356 G
SFA 16:0: 2.859 G
SFA 17:0: 0.335 G
SFA 18:0: 3.863 G
SFA 20:0: 0.019 G
SFA 22:0: 0.036 G
Fatty acids, total monounsaturated: 4.988 G
MUFA 14:1: 0.009 G
MUFA 16:1: 0.163 G
MUFA 16:1 c: 0.127 G
MUFA 18:1: 4.813 G
MUFA 18:1 c: 4.008 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.683 G
PUFA 18:2: 0.427 G
PUFA 18:2 n-6 c,c: 0.193 G
PUFA 18:2 CLAs: 0.226 G
PUFA 18:3: 0.196 G
PUFA 18:3 n-3 c,c,c (ALA): 0.196 G
PUFA 20:4: 0.019 G
PUFA 2:4 n-6: 0.019 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.023 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.849 G
Fatty acids, total trans-monoenoic: 0.841 G
TFA 16:1 t: 0.036 G
TFA 18:1 t: 0.805 G
TFA 18:2 t,t: 0.008 G
Fatty acids, total trans-polyenoic: 0.008 G
Cholesterol: 72 MG
Tryptophan: 0.199 G
Threonine: 0.859 G
Isoleucine: 0.807 G
Leucine: 1.391 G
Lysine: 1.573 G
Methionine: 0.588 G
Cystine: 0.236 G
Phenylalanine: 0.71 G
Tyrosine: 0.624 G
Valine: 0.917 G
Arginine: 1.213 G
Histidine: 0.382 G
Alanine: 0.896 G
Glutamic acid: 2.517 G
Glycine: 0.77 G
Proline: 0.578 G
Serine: 0.614 G
Lamb, New Zealand, imported, neck chops, separable lean only, 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*.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 54.64 G
Energy: 264 KCAL
Energy: 1104 kJ
Protein: 31.4 G
Total lipid (fat): 15.36 G
Ash: 1.11 G
Calcium, Ca: 58 MG
Iron, Fe: 2.28 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 194 MG
Potassium, K: 289 MG
Sodium, Na: 97 MG
Zinc, Zn: 5.72 MG
Copper, Cu: 0.123 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 7.8 UG
Thiamin: 0.026 MG
Riboflavin: 0.14 MG
Niacin: 4.151 MG
Pantothenic acid: 0.415 MG
Vitamin B-6: 0.077 MG
Vitamin B-12: 2 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 28 IU
Vitamin E (alpha-tocopherol): 0.57 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 6.085 G
SFA 10:0: 0.031 G
SFA 12:0: 0.03 G
SFA 14:0: 0.331 G
SFA 16:0: 2.449 G
SFA 17:0: 0.295 G
SFA 18:0: 2.925 G
SFA 20:0: 0.018 G
SFA 22:0: 0.008 G
Fatty acids, total monounsaturated: 4.206 G
MUFA 14:1: 0.011 G
MUFA 16:1: 0.134 G
MUFA 16:1 c: 0.125 G
MUFA 18:1: 4.061 G
MUFA 18:1 c: 3.526 G
Fatty acids, total polyunsaturated: 0.672 G
PUFA 18:2: 0.379 G
PUFA 18:2 n-6 c,c: 0.216 G
PUFA 18:2 CLAs: 0.162 G
PUFA 18:3: 0.205 G
PUFA 18:3 n-3 c,c,c (ALA): 0.205 G
PUFA 20:4: 0.03 G
PUFA 2:4 n-6: 0.03 G
PUFA 20:5 n-3 (EPA): 0.022 G
PUFA 22:5 n-3 (DPA): 0.026 G
PUFA 22:6 n-3 (DHA): 0.009 G
Fatty acids, total trans: 0.544 G
Fatty acids, total trans-monoenoic: 0.544 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.535 G
Cholesterol: 121 MG
Tryptophan: 0.347 G
Threonine: 1.498 G
Isoleucine: 1.406 G
Leucine: 2.425 G
Lysine: 2.742 G
Methionine: 1.024 G
Cystine: 0.411 G
Phenylalanine: 1.237 G
Tyrosine: 1.088 G
Valine: 1.599 G
Arginine: 2.114 G
Histidine: 0.665 G
Alanine: 1.561 G
Glutamic acid: 4.386 G
Glycine: 1.343 G
Proline: 1.007 G
Serine: 1.071 G
Lamb, New Zealand, imported, neck chops, separable lean only, 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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
CHUCK
Water: 72.43 G
Energy: 151 KCAL
Energy: 632 kJ
Protein: 19.84 G
Total lipid (fat): 7.97 G
Ash: 1 G
Calcium, Ca: 23 MG
Iron, Fe: 1.24 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 175 MG
Potassium, K: 323 MG
Sodium, Na: 81 MG
Zinc, Zn: 3.48 MG
Copper, Cu: 0.087 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 4.8 UG
Thiamin: 0.08 MG
Riboflavin: 0.145 MG
Niacin: 4.297 MG
Pantothenic acid: 0.337 MG
Vitamin B-6: 0.121 MG
Vitamin B-12: 2.89 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 17 IU
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 3.12 G
SFA 10:0: 0.013 G
SFA 12:0: 0.011 G
SFA 14:0: 0.158 G
SFA 16:0: 1.28 G
SFA 17:0: 0.143 G
SFA 18:0: 1.496 G
SFA 20:0: 0.009 G
SFA 22:0: 0.011 G
Fatty acids, total monounsaturated: 2.172 G
MUFA 14:1: 0.006 G
MUFA 16:1: 0.088 G
MUFA 16:1 c: 0.061 G
MUFA 18:1: 2.077 G
MUFA 18:1 c: 1.846 G
Fatty acids, total polyunsaturated: 0.38 G
PUFA 18:2: 0.205 G
PUFA 18:2 n-6 c,c: 0.132 G
PUFA 18:2 CLAs: 0.073 G
PUFA 18:3: 0.114 G
PUFA 18:3 n-3 c,c,c (ALA): 0.114 G
PUFA 20:4: 0.023 G
PUFA 2:4 n-6: 0.023 G
PUFA 20:5 n-3 (EPA): 0.019 G
PUFA 22:5 n-3 (DPA): 0.017 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.259 G
Fatty acids, total trans-monoenoic: 0.259 G
TFA 16:1 t: 0.028 G
TFA 18:1 t: 0.231 G
Cholesterol: 71 MG
Tryptophan: 0.227 G
Threonine: 0.979 G
Isoleucine: 0.919 G
Leucine: 1.586 G
Lysine: 1.793 G
Methionine: 0.67 G
Cystine: 0.269 G
Phenylalanine: 0.809 G
Tyrosine: 0.711 G
Valine: 1.046 G
Arginine: 1.382 G
Histidine: 0.435 G
Alanine: 1.021 G
Glutamic acid: 2.868 G
Glycine: 0.878 G
Proline: 0.658 G
Serine: 0.7 G
Lamb, New Zealand, imported, netted shoulder, rolled, boneless, separable lean and fat, cooked, slow 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'.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
Water: 56.45 G
Energy: 287 KCAL
Energy: 1201 kJ
Protein: 21.45 G
Total lipid (fat): 22.33 G
Ash: 0.96 G
Carbohydrate, by difference: 0.05 G
Calcium, Ca: 7 MG
Iron, Fe: 1.33 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 178 MG
Potassium, K: 305 MG
Sodium, Na: 61 MG
Zinc, Zn: 4.28 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 4.2 UG
Thiamin: 0.116 MG
Riboflavin: 0.167 MG
Niacin: 3.739 MG
Pantothenic acid: 0.673 MG
Vitamin B-6: 0.107 MG
Vitamin B-12: 1.94 UG
Vitamin A, RAE: 14 UG
Retinol: 14 UG
Vitamin A, IU: 46 IU
Vitamin E (alpha-tocopherol): 0.47 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 8.431 G
SFA 8:0: 0.002 G
SFA 10:0: 0.027 G
SFA 12:0: 0.031 G
SFA 14:0: 0.464 G
SFA 16:0: 3.209 G
SFA 17:0: 0.362 G
SFA 18:0: 4.279 G
SFA 20:0: 0.021 G
SFA 22:0: 0.037 G
Fatty acids, total monounsaturated: 5.677 G
MUFA 14:1: 0.012 G
MUFA 16:1: 0.184 G
MUFA 16:1 c: 0.16 G
MUFA 18:1: 5.476 G
MUFA 18:1 c: 4.496 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.851 G
PUFA 18:2: 0.545 G
PUFA 18:2 n-6 c,c: 0.235 G
PUFA 18:2 CLAs: 0.3 G
PUFA 18:3: 0.235 G
PUFA 18:3 n-3 c,c,c (ALA): 0.235 G
PUFA 20:4: 0.025 G
PUFA 2:4 n-6: 0.025 G
PUFA 20:5 n-3 (EPA): 0.017 G
PUFA 22:5 n-3 (DPA): 0.03 G
Fatty acids, total trans: 1.014 G
Fatty acids, total trans-monoenoic: 1.003 G
TFA 16:1 t: 0.024 G
TFA 18:1 t: 0.979 G
TFA 18:2 t,t: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G
Cholesterol: 78 MG
Tryptophan: 0.237 G
Threonine: 1.023 G
Isoleucine: 0.96 G
Leucine: 1.656 G
Lysine: 1.873 G
Methionine: 0.7 G
Cystine: 0.281 G
Phenylalanine: 0.845 G
Tyrosine: 0.743 G
Valine: 1.092 G
Arginine: 1.444 G
Histidine: 0.454 G
Alanine: 1.066 G
Glutamic acid: 2.996 G
Glycine: 0.917 G
Proline: 0.688 G
Serine: 0.731 G
Lamb, New Zealand, imported, netted shoulder, rolled, boneless, separable lean and 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'.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
Water: 62.47 G
Energy: 252 KCAL
Energy: 1053 kJ
Protein: 16.9 G
Total lipid (fat): 20.36 G
Ash: 0.82 G
Carbohydrate, by difference: 0.2 G
Calcium, Ca: 5 MG
Iron, Fe: 1.05 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 150 MG
Potassium, K: 280 MG
Sodium, Na: 58 MG
Zinc, Zn: 3.16 MG
Copper, Cu: 0.077 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 3 UG
Thiamin: 0.128 MG
Riboflavin: 0.12 MG
Niacin: 4.352 MG
Pantothenic acid: 0.49 MG
Vitamin B-6: 0.098 MG
Vitamin B-12: 1.98 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 44 IU
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 8.211 G
SFA 8:0: 0.001 G
SFA 10:0: 0.026 G
SFA 12:0: 0.028 G
SFA 14:0: 0.416 G
SFA 16:0: 3.158 G
SFA 17:0: 0.361 G
SFA 18:0: 4.165 G
SFA 20:0: 0.015 G
SFA 22:0: 0.041 G
Fatty acids, total monounsaturated: 5.48 G
MUFA 14:1: 0.01 G
MUFA 16:1: 0.169 G
MUFA 16:1 c: 0.147 G
MUFA 18:1: 5.295 G
MUFA 18:1 c: 4.378 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.764 G
PUFA 18:2: 0.493 G
PUFA 18:2 n-6 c,c: 0.198 G
PUFA 18:2 CLAs: 0.283 G
PUFA 18:3: 0.207 G
PUFA 18:3 n-3 c,c,c (ALA): 0.207 G
PUFA 20:4: 0.02 G
PUFA 2:4 n-6: 0.02 G
PUFA 20:5 n-3 (EPA): 0.015 G
PUFA 22:5 n-3 (DPA): 0.025 G
PUFA 22:6 n-3 (DHA): 0.005 G
Fatty acids, total trans: 0.951 G
Fatty acids, total trans-monoenoic: 0.939 G
TFA 16:1 t: 0.022 G
TFA 18:1 t: 0.918 G
TFA 18:2 t,t: 0.012 G
Fatty acids, total trans-polyenoic: 0.012 G
Cholesterol: 61 MG
Tryptophan: 0.187 G
Threonine: 0.806 G
Isoleucine: 0.757 G
Leucine: 1.305 G
Lysine: 1.476 G
Methionine: 0.551 G
Cystine: 0.221 G
Phenylalanine: 0.666 G
Tyrosine: 0.586 G
Valine: 0.861 G
Arginine: 1.138 G
Histidine: 0.358 G
Alanine: 0.84 G
Glutamic acid: 2.361 G
Glycine: 0.723 G
Proline: 0.542 G
Serine: 0.576 G
Lamb, New Zealand, imported, netted shoulder, rolled, boneless, separable lean only, cooked, slow 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'.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
Water: 64.22 G
Energy: 199 KCAL
Energy: 831 kJ
Protein: 25.14 G
Total lipid (fat): 10.91 G
Ash: 1.14 G
Calcium, Ca: 7 MG
Iron, Fe: 1.38 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 197 MG
Potassium, K: 337 MG
Sodium, Na: 65 MG
Zinc, Zn: 5 MG
Copper, Cu: 0.118 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 4.7 UG
Thiamin: 0.116 MG
Riboflavin: 0.188 MG
Niacin: 4.279 MG
Pantothenic acid: 0.798 MG
Vitamin B-6: 0.118 MG
Vitamin B-12: 2.27 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 19 IU
Vitamin E (alpha-tocopherol): 0.34 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 3.262 G
SFA 10:0: 0.018 G
SFA 12:0: 0.023 G
SFA 14:0: 0.241 G
SFA 16:0: 1.464 G
SFA 17:0: 0.14 G
SFA 18:0: 1.36 G
SFA 20:0: 0.007 G
SFA 22:0: 0.009 G
Fatty acids, total monounsaturated: 2.324 G
MUFA 14:1: 0.008 G
MUFA 16:1: 0.088 G
MUFA 16:1 c: 0.079 G
MUFA 18:1: 2.228 G
MUFA 18:1 c: 1.985 G
Fatty acids, total polyunsaturated: 0.503 G
PUFA 18:2: 0.293 G
PUFA 18:2 n-6 c,c: 0.156 G
PUFA 18:2 CLAs: 0.132 G
PUFA 18:3: 0.133 G
PUFA 18:3 n-3 c,c,c (ALA): 0.133 G
PUFA 20:4: 0.031 G
PUFA 2:4 n-6: 0.031 G
PUFA 20:5 n-3 (EPA): 0.021 G
PUFA 22:5 n-3 (DPA): 0.025 G
Fatty acids, total trans: 0.257 G
Fatty acids, total trans-monoenoic: 0.252 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.243 G
TFA 18:2 t,t: 0.005 G
Fatty acids, total trans-polyenoic: 0.005 G
Cholesterol: 79 MG
Tryptophan: 0.278 G
Threonine: 1.199 G
Isoleucine: 1.125 G
Leucine: 1.941 G
Lysine: 2.195 G
Methionine: 0.82 G
Cystine: 0.329 G
Phenylalanine: 0.99 G
Tyrosine: 0.871 G
Valine: 1.28 G
Arginine: 1.692 G
Histidine: 0.532 G
Alanine: 1.25 G
Glutamic acid: 3.511 G
Glycine: 1.075 G
Proline: 0.806 G
Serine: 0.857 G
Lamb, New Zealand, imported, netted shoulder, rolled, boneless, separable lean only, 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'.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
SHOULDER (MEAT CUT)
Water: 72.9 G
Energy: 143 KCAL
Energy: 597 kJ
Protein: 20.2 G
Total lipid (fat): 6.88 G
Ash: 0.98 G
Calcium, Ca: 5 MG
Iron, Fe: 1.16 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 175 MG
Potassium, K: 325 MG
Sodium, Na: 65 MG
Zinc, Zn: 3.8 MG
Copper, Cu: 0.092 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 3.3 UG
Thiamin: 0.138 MG
Riboflavin: 0.142 MG
Niacin: 5.204 MG
Pantothenic acid: 0.578 MG
Vitamin B-6: 0.113 MG
Vitamin B-12: 2.38 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 16 IU
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin D (D2 + D3), International Units: 2 IU
Fatty acids, total saturated: 2.125 G
SFA 10:0: 0.012 G
SFA 12:0: 0.015 G
SFA 14:0: 0.15 G
SFA 16:0: 0.989 G
SFA 17:0: 0.094 G
SFA 18:0: 0.86 G
SFA 22:0: 0.007 G
Fatty acids, total monounsaturated: 1.605 G
MUFA 14:1: 0.006 G
MUFA 16:1: 0.066 G
MUFA 16:1 c: 0.059 G
MUFA 18:1: 1.533 G
MUFA 18:1 c: 1.407 G
Fatty acids, total polyunsaturated: 0.352 G
PUFA 18:2: 0.191 G
PUFA 18:2 n-6 c,c: 0.112 G
PUFA 18:2 CLAs: 0.079 G
PUFA 18:3: 0.093 G
PUFA 18:3 n-3 c,c,c (ALA): 0.093 G
PUFA 20:4: 0.025 G
PUFA 2:4 n-6: 0.025 G
PUFA 20:5 n-3 (EPA): 0.019 G
PUFA 22:5 n-3 (DPA): 0.018 G
PUFA 22:6 n-3 (DHA): 0.006 G
Fatty acids, total trans: 0.132 G
Fatty acids, total trans-monoenoic: 0.132 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.126 G
Cholesterol: 58 MG
Tryptophan: 0.223 G
Threonine: 0.964 G
Isoleucine: 0.904 G
Leucine: 1.56 G
Lysine: 1.764 G
Methionine: 0.659 G
Cystine: 0.264 G
Phenylalanine: 0.796 G
Tyrosine: 0.7 G
Valine: 1.029 G
Arginine: 1.36 G
Histidine: 0.428 G
Alanine: 1.004 G
Glutamic acid: 2.822 G
Glycine: 0.864 G
Proline: 0.648 G
Serine: 0.689 G
Lamb, New Zealand, imported, rack - fully frenched, separable lean and fat, cooked, fast 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
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.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
RIB (MEAT CUT)
Water: 64.76 G
Energy: 195 KCAL
Energy: 816 kJ
Protein: 23.56 G
Total lipid (fat): 11.2 G
Ash: 1.09 G
Carbohydrate, by difference: 0.01 G
Calcium, Ca: 11 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 195 MG
Potassium, K: 323 MG
Sodium, Na: 67 MG
Zinc, Zn: 2.52 MG
Copper, Cu: 0.122 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 4.3 UG
Thiamin: 0.06 MG
Riboflavin: 0.204 MG
Niacin: 6.037 MG
Pantothenic acid: 0.618 MG
Vitamin B-6: 0.28 MG
Vitamin B-12: 1.28 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 17 IU
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 4.41 G
SFA 10:0: 0.018 G
SFA 12:0: 0.021 G
SFA 14:0: 0.263 G
SFA 16:0: 1.839 G
SFA 17:0: 0.18 G
SFA 18:0: 2.061 G
SFA 20:0: 0.011 G
SFA 22:0: 0.017 G
Fatty acids, total monounsaturated: 3.194 G
MUFA 14:1: 0.009 G
MUFA 16:1: 0.1 G
MUFA 16:1 c: 0.086 G
MUFA 18:1: 3.083 G
MUFA 18:1 c: 2.611 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.516 G
PUFA 18:2: 0.309 G
PUFA 18:2 n-6 c,c: 0.15 G
PUFA 18:2 CLAs: 0.158 G
PUFA 18:3: 0.138 G
PUFA 18:3 n-3 c,c,c (ALA): 0.138 G
PUFA 20:3: 0.001 G
PUFA 20:4 n-6: 0.001 G
PUFA 20:4: 0.021 G
PUFA 2:4 n-6: 0.021 G
PUFA 20:5 n-3 (EPA): 0.023 G
PUFA 22:5 n-3 (DPA): 0.023 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.487 G
Fatty acids, total trans-monoenoic: 0.485 G
TFA 16:1 t: 0.014 G
TFA 18:1 t: 0.471 G
TFA 18:2 t,t: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 72 MG
Tryptophan: 0.26 G
Threonine: 1.124 G
Isoleucine: 1.054 G
Leucine: 1.819 G
Lysine: 2.057 G
Methionine: 0.768 G
Cystine: 0.308 G
Phenylalanine: 0.928 G
Tyrosine: 0.816 G
Valine: 1.2 G
Arginine: 1.586 G
Histidine: 0.499 G
Alanine: 1.171 G
Glutamic acid: 3.291 G
Glycine: 1.007 G
Proline: 0.755 G
Serine: 0.803 G
Lamb, New Zealand, imported, rack - fully frenched, separable lean and 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
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.
NEW ZEALAND US FDA 1995 Code: NZ
GRADE OF MEAT NOT KNOWN
RIB (MEAT CUT)
Water: 69.53 G
Energy: 169 KCAL
Energy: 709 kJ
Protein: 19.88 G
Total lipid (fat): 9.96 G
Ash: 0.94 G
Carbohydrate, by difference: 0.05 G
Calcium, Ca: 8 MG
Iron, Fe: 1.36 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 186 MG
Potassium, K: 324 MG
Sodium, Na: 62 MG
Zinc, Zn: 2.17 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 2.8 UG
Thiamin: 0.062 MG
Riboflavin: 0.172 MG
Niacin: 5.024 MG
Pantothenic acid: 0.584 MG
Vitamin B-6: 0.237 MG
Vitamin B-12: 1.03 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 23 IU
Vitamin E (alpha-tocopherol): 0.35 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Fatty acids, total saturated: 4.305 G
SFA 10:0: 0.017 G
SFA 12:0: 0.018 G
SFA 14:0: 0.232 G
SFA 16:0: 1.737 G
SFA 17:0: 0.179 G
SFA 18:0: 2.097 G
SFA 20:0: 0.01 G
SFA 22:0: 0.015 G
Fatty acids, total monounsaturated: 3.012 G
MUFA 14:1: 0.007 G
MUFA 16:1: 0.091 G
MUFA 16:1 c: 0.076 G
MUFA 18:1: 2.911 G
MUFA 18:1 c: 2.412 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.46 G
PUFA 18:2: 0.276 G
PUFA 18:2 n-6 c,c: 0.13 G
PUFA 18:2 CLAs: 0.143 G
PUFA 18:3: 0.125 G
PUFA 18:3 n-3 c,c,c (ALA): 0.125 G
PUFA 20:3: 0.001 G
PUFA 20:4 n-6: 0.001 G
PUFA 20:4: 0.016 G
PUFA 2:4 n-6: 0.016 G
PUFA 20:5 n-3 (EPA): 0.017 G
PUFA 22:5 n-3 (DPA): 0.019 G
PUFA 22:6 n-3 (DHA): 0.006 G
Fatty acids, total trans: 0.517 G
Fatty acids, total trans-monoenoic: 0.514 G
TFA 16:1 t: 0.015 G
TFA 18:1 t: 0.498 G
TFA 18:2 t,t: 0.003 G
Fatty acids, total trans-polyenoic: 0.003 G
Cholesterol: 62 MG
Tryptophan: 0.22 G
Threonine: 0.948 G
Isoleucine: 0.89 G
Leucine: 1.535 G
Lysine: 1.736 G
Methionine: 0.649 G
Cystine: 0.26 G
Phenylalanine: 0.783 G
Tyrosine: 0.689 G
Valine: 1.012 G
Arginine: 1.338 G
Histidine: 0.421 G
Alanine: 0.988 G
Glutamic acid: 2.777 G
Glycine: 0.85 G
Proline: 0.637 G
Serine: 0.678 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org