Lamb, New Zealand, imported, rack - fully frenched, 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, WITH BONE, WITHOUT SKIN, WITHOUT 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: 66.7 G
Energy: 173 KCAL
Energy: 724 kJ
Protein: 24.39 G
Total lipid (fat): 8.38 G
Ash: 1.13 G
Calcium, Ca: 11 MG
Iron, Fe: 1.76 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 200 MG
Potassium, K: 330 MG
Sodium, Na: 67 MG
Zinc, Zn: 2.56 MG
Copper, Cu: 0.126 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 4.4 UG
Thiamin: 0.057 MG
Riboflavin: 0.21 MG
Niacin: 6.267 MG
Pantothenic acid: 0.64 MG
Vitamin B-6: 0.291 MG
Vitamin B-12: 1.31 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.29 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: 3.196 G
SFA 10:0: 0.016 G
SFA 12:0: 0.019 G
SFA 14:0: 0.207 G
SFA 16:0: 1.422 G
SFA 17:0: 0.128 G
SFA 18:0: 1.388 G
SFA 20:0: 0.008 G
SFA 22:0: 0.01 G
Fatty acids, total monounsaturated: 2.399 G
MUFA 14:1: 0.007 G
MUFA 16:1: 0.076 G
MUFA 16:1 c: 0.065 G
MUFA 18:1: 2.314 G
MUFA 18:1 c: 2.011 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.43 G
PUFA 18:2: 0.246 G
PUFA 18:2 n-6 c,c: 0.13 G
PUFA 18:2 CLAs: 0.117 G
PUFA 18:3: 0.113 G
PUFA 18:3 n-3 c,c,c (ALA): 0.113 G
PUFA 20:3: 0.002 G
PUFA 20:4 n-6: 0.002 G
PUFA 20:4: 0.023 G
PUFA 2:4 n-6: 0.023 G
PUFA 20:5 n-3 (EPA): 0.024 G
PUFA 22:5 n-3 (DPA): 0.021 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.313 G
Fatty acids, total trans-monoenoic: 0.313 G
TFA 16:1 t: 0.01 G
TFA 18:1 t: 0.303 G
Cholesterol: 72 MG
Tryptophan: 0.27 G
Threonine: 1.163 G
Isoleucine: 1.092 G
Leucine: 1.883 G
Lysine: 2.13 G
Methionine: 0.796 G
Cystine: 0.319 G
Phenylalanine: 0.961 G
Tyrosine: 0.845 G
Valine: 1.242 G
Arginine: 1.642 G
Histidine: 0.516 G
Alanine: 1.212 G
Glutamic acid: 3.406 G
Glycine: 1.043 G
Proline: 0.782 G
Serine: 0.831 G
Lamb, New Zealand, imported, rack - fully frenched, 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, WITH BONE, WITHOUT SKIN, WITHOUT 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: 71.67 G
Energy: 147 KCAL
Energy: 613 kJ
Protein: 20.61 G
Total lipid (fat): 7.12 G
Ash: 0.97 G
Calcium, Ca: 8 MG
Iron, Fe: 1.4 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 192 MG
Potassium, K: 334 MG
Sodium, Na: 63 MG
Zinc, Zn: 2.24 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 2.9 UG
Thiamin: 0.061 MG
Riboflavin: 0.178 MG
Niacin: 5.208 MG
Pantothenic acid: 0.604 MG
Vitamin B-6: 0.246 MG
Vitamin B-12: 1.05 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 17 IU
Vitamin E (alpha-tocopherol): 0.32 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: 3.044 G
SFA 10:0: 0.014 G
SFA 12:0: 0.015 G
SFA 14:0: 0.177 G
SFA 16:0: 1.29 G
SFA 17:0: 0.125 G
SFA 18:0: 1.409 G
SFA 20:0: 0.007 G
SFA 22:0: 0.008 G
Fatty acids, total monounsaturated: 2.223 G
MUFA 14:1: 0.007 G
MUFA 16:1: 0.07 G
MUFA 16:1 c: 0.057 G
MUFA 18:1: 2.145 G
MUFA 18:1 c: 1.809 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.371 G
PUFA 18:2: 0.211 G
PUFA 18:2 n-6 c,c: 0.111 G
PUFA 18:2 CLAs: 0.1 G
PUFA 18:3: 0.101 G
PUFA 18:3 n-3 c,c,c (ALA): 0.101 G
PUFA 20:3: 0.002 G
PUFA 20:4 n-6: 0.002 G
PUFA 20:4: 0.017 G
PUFA 2:4 n-6: 0.017 G
PUFA 20:5 n-3 (EPA): 0.017 G
PUFA 22:5 n-3 (DPA): 0.018 G
PUFA 22:6 n-3 (DHA): 0.006 G
Fatty acids, total trans: 0.349 G
Fatty acids, total trans-monoenoic: 0.349 G
TFA 16:1 t: 0.012 G
TFA 18:1 t: 0.336 G
Cholesterol: 62 MG
Tryptophan: 0.228 G
Threonine: 0.983 G
Isoleucine: 0.922 G
Leucine: 1.591 G
Lysine: 1.8 G
Methionine: 0.672 G
Cystine: 0.27 G
Phenylalanine: 0.812 G
Tyrosine: 0.714 G
Valine: 1.049 G
Arginine: 1.387 G
Histidine: 0.436 G
Alanine: 1.024 G
Glutamic acid: 2.879 G
Glycine: 0.881 G
Proline: 0.661 G
Serine: 0.703 G
Lamb, New Zealand, imported, rack - partly 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: 59.66 G
Energy: 253 KCAL
Energy: 1058 kJ
Protein: 22.06 G
Total lipid (fat): 18.29 G
Ash: 0.98 G
Carbohydrate, by difference: 0.04 G
Calcium, Ca: 20 MG
Iron, Fe: 1.57 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 195 MG
Potassium, K: 304 MG
Sodium, Na: 69 MG
Zinc, Zn: 2.69 MG
Copper, Cu: 0.108 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 4 UG
Thiamin: 0.067 MG
Riboflavin: 0.186 MG
Niacin: 6.019 MG
Pantothenic acid: 0.366 MG
Vitamin B-6: 0.156 MG
Choline, total: 81.7 MG
Betaine: 10.7 MG
Vitamin B-12: 1.17 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 33 IU
Vitamin E (alpha-tocopherol): 0.45 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 3.1 UG
Fatty acids, total saturated: 7.066 G
SFA 8:0: 0.002 G
SFA 10:0: 0.023 G
SFA 12:0: 0.023 G
SFA 14:0: 0.371 G
SFA 16:0: 2.723 G
SFA 17:0: 0.293 G
SFA 18:0: 3.593 G
SFA 20:0: 0.019 G
SFA 22:0: 0.019 G
Fatty acids, total monounsaturated: 4.787 G
MUFA 14:1: 0.01 G
MUFA 16:1: 0.159 G
MUFA 16:1 c: 0.135 G
MUFA 18:1: 4.614 G
MUFA 18:1 c: 3.736 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.734 G
PUFA 18:2: 0.474 G
PUFA 18:2 n-6 c,c: 0.203 G
PUFA 18:2 CLAs: 0.266 G
PUFA 18:3: 0.2 G
PUFA 18:3 n-3 c,c,c (ALA): 0.2 G
PUFA 20:4: 0.021 G
PUFA 2:4 n-6: 0.021 G
PUFA 20:5 n-3 (EPA): 0.015 G
PUFA 22:5 n-3 (DPA): 0.023 G
Fatty acids, total trans: 0.907 G
Fatty acids, total trans-monoenoic: 0.902 G
TFA 16:1 t: 0.024 G
TFA 18:1 t: 0.878 G
TFA 18:2 t,t: 0.005 G
Fatty acids, total trans-polyenoic: 0.005 G
Cholesterol: 76 MG
Tryptophan: 0.244 G
Threonine: 1.052 G
Isoleucine: 0.987 G
Leucine: 1.703 G
Lysine: 1.926 G
Methionine: 0.72 G
Cystine: 0.289 G
Phenylalanine: 0.869 G
Tyrosine: 0.764 G
Valine: 1.123 G
Arginine: 1.485 G
Histidine: 0.467 G
Alanine: 1.097 G
Glutamic acid: 3.081 G
Glycine: 0.943 G
Proline: 0.707 G
Serine: 0.752 G
Lamb, New Zealand, imported, rack - partly 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.
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)
Water: 62.78 G
Energy: 240 KCAL
Energy: 1003 kJ
Protein: 18.12 G
Total lipid (fat): 18.52 G
Ash: 0.84 G
Carbohydrate, by difference: 0.13 G
Calcium, Ca: 10 MG
Iron, Fe: 1.3 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 165 MG
Potassium, K: 277 MG
Sodium, Na: 61 MG
Zinc, Zn: 2.34 MG
Copper, Cu: 0.098 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 3.3 UG
Thiamin: 0.084 MG
Riboflavin: 0.167 MG
Niacin: 5.032 MG
Pantothenic acid: 0.408 MG
Vitamin B-6: 0.159 MG
Vitamin B-12: 1.12 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 37 IU
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin D (D2 + D3), International Units: 2 IU
Fatty acids, total saturated: 7.229 G
SFA 8:0: 0.001 G
SFA 10:0: 0.021 G
SFA 12:0: 0.02 G
SFA 14:0: 0.345 G
SFA 16:0: 2.785 G
SFA 17:0: 0.311 G
SFA 18:0: 3.696 G
SFA 20:0: 0.016 G
SFA 22:0: 0.033 G
Fatty acids, total monounsaturated: 4.904 G
MUFA 14:1: 0.008 G
MUFA 16:1: 0.149 G
MUFA 16:1 c: 0.127 G
MUFA 18:1: 4.743 G
MUFA 18:1 c: 3.882 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.719 G
PUFA 18:2: 0.459 G
PUFA 18:2 n-6 c,c: 0.18 G
PUFA 18:2 CLAs: 0.271 G
PUFA 18:3: 0.194 G
PUFA 18:3 n-3 c,c,c (ALA): 0.194 G
PUFA 20:4: 0.021 G
PUFA 2:4 n-6: 0.021 G
PUFA 20:5 n-3 (EPA): 0.019 G
PUFA 22:5 n-3 (DPA): 0.025 G
Fatty acids, total trans: 0.89 G
Fatty acids, total trans-monoenoic: 0.883 G
TFA 16:1 t: 0.022 G
TFA 18:1 t: 0.861 G
TFA 18:2 t,t: 0.008 G
Fatty acids, total trans-polyenoic: 0.008 G
Cholesterol: 66 MG
Tryptophan: 0.2 G
Threonine: 0.864 G
Isoleucine: 0.811 G
Leucine: 1.399 G
Lysine: 1.582 G
Methionine: 0.591 G
Cystine: 0.237 G
Phenylalanine: 0.714 G
Tyrosine: 0.628 G
Valine: 0.923 G
Arginine: 1.22 G
Histidine: 0.384 G
Alanine: 0.901 G
Glutamic acid: 2.531 G
Glycine: 0.775 G
Proline: 0.581 G
Serine: 0.618 G
Lamb, New Zealand, imported, rack - partly frenched, 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, WITH BONE, WITHOUT SKIN, WITHOUT 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: 64.96 G
Energy: 193 KCAL
Energy: 809 kJ
Protein: 24.43 G
Total lipid (fat): 10.63 G
Ash: 1.09 G
Calcium, Ca: 22 MG
Iron, Fe: 1.65 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 209 MG
Potassium, K: 323 MG
Sodium, Na: 72 MG
Zinc, Zn: 2.89 MG
Copper, Cu: 0.12 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 4.3 UG
Thiamin: 0.06 MG
Riboflavin: 0.202 MG
Niacin: 6.705 MG
Pantothenic acid: 0.394 MG
Vitamin B-6: 0.17 MG
Choline, total: 94.4 MG
Betaine: 12.4 MG
Vitamin B-12: 1.24 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 3.5 UG
Fatty acids, total saturated: 3.664 G
SFA 10:0: 0.017 G
SFA 12:0: 0.018 G
SFA 14:0: 0.223 G
SFA 16:0: 1.58 G
SFA 17:0: 0.145 G
SFA 18:0: 1.672 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 2.601 G
MUFA 14:1: 0.007 G
MUFA 16:1: 0.098 G
MUFA 16:1 c: 0.083 G
MUFA 18:1: 2.495 G
MUFA 18:1 c: 2.088 G
Fatty acids, total polyunsaturated: 0.503 G
PUFA 18:2: 0.309 G
PUFA 18:2 n-6 c,c: 0.151 G
PUFA 18:2 CLAs: 0.158 G
PUFA 18:3: 0.133 G
PUFA 18:3 n-3 c,c,c (ALA): 0.133 G
PUFA 20:4: 0.025 G
PUFA 2:4 n-6: 0.025 G
PUFA 20:5 n-3 (EPA): 0.018 G
PUFA 22:5 n-3 (DPA): 0.019 G
Fatty acids, total trans: 0.422 G
Fatty acids, total trans-monoenoic: 0.422 G
TFA 16:1 t: 0.015 G
TFA 18:1 t: 0.407 G
Cholesterol: 76 MG
Tryptophan: 0.27 G
Threonine: 1.165 G
Isoleucine: 1.093 G
Leucine: 1.886 G
Lysine: 2.133 G
Methionine: 0.797 G
Cystine: 0.32 G
Phenylalanine: 0.962 G
Tyrosine: 0.846 G
Valine: 1.244 G
Arginine: 1.644 G
Histidine: 0.517 G
Alanine: 1.214 G
Glutamic acid: 3.412 G
Glycine: 1.044 G
Proline: 0.783 G
Serine: 0.833 G
Lamb, New Zealand, imported, rack - partly frenched, 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, WITH BONE, WITHOUT SKIN, WITHOUT 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.
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)
Water: 70.24 G
Energy: 160 KCAL
Energy: 670 kJ
Protein: 20.65 G
Total lipid (fat): 8.61 G
Ash: 0.94 G
Calcium, Ca: 12 MG
Iron, Fe: 1.43 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 185 MG
Potassium, K: 309 MG
Sodium, Na: 67 MG
Zinc, Zn: 2.66 MG
Copper, Cu: 0.112 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 3.6 UG
Thiamin: 0.083 MG
Riboflavin: 0.191 MG
Niacin: 5.749 MG
Pantothenic acid: 0.454 MG
Vitamin B-6: 0.181 MG
Vitamin B-12: 1.25 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 17 IU
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 2.782 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.142 G
SFA 16:0: 1.183 G
SFA 17:0: 0.111 G
SFA 18:0: 1.312 G
SFA 20:0: 0.007 G
SFA 22:0: 0.008 G
Fatty acids, total monounsaturated: 2.036 G
MUFA 14:1: 0.005 G
MUFA 16:1: 0.07 G
MUFA 16:1 c: 0.059 G
MUFA 18:1: 1.961 G
MUFA 18:1 c: 1.659 G
Fatty acids, total polyunsaturated: 0.426 G
PUFA 18:2: 0.245 G
PUFA 18:2 n-6 c,c: 0.118 G
PUFA 18:2 CLAs: 0.127 G
PUFA 18:3: 0.113 G
PUFA 18:3 n-3 c,c,c (ALA): 0.113 G
PUFA 20:4: 0.025 G
PUFA 2:4 n-6: 0.025 G
PUFA 20:5 n-3 (EPA): 0.023 G
PUFA 22:5 n-3 (DPA): 0.02 G
Fatty acids, total trans: 0.313 G
Fatty acids, total trans-monoenoic: 0.313 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.302 G
Cholesterol: 64 MG
Tryptophan: 0.228 G
Threonine: 0.985 G
Isoleucine: 0.924 G
Leucine: 1.595 G
Lysine: 1.803 G
Methionine: 0.674 G
Cystine: 0.27 G
Phenylalanine: 0.813 G
Tyrosine: 0.715 G
Valine: 1.052 G
Arginine: 1.39 G
Histidine: 0.437 G
Alanine: 1.027 G
Glutamic acid: 2.885 G
Glycine: 0.883 G
Proline: 0.662 G
Serine: 0.704 G
Lamb, New Zealand, imported, square-cut shoulder 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
SHOULDER (MEAT CUT)
Water: 50.14 G
Energy: 322 KCAL
Energy: 1348 kJ
Protein: 26.79 G
Total lipid (fat): 23.86 G
Ash: 1.02 G
Carbohydrate, by difference: 0.05 G
Calcium, Ca: 34 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 162 MG
Potassium, K: 207 MG
Sodium, Na: 57 MG
Zinc, Zn: 5.35 MG
Copper, Cu: 0.124 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 10.1 UG
Thiamin: 0.046 MG
Riboflavin: 0.19 MG
Niacin: 2.674 MG
Pantothenic acid: 0.517 MG
Vitamin B-6: 0.102 MG
Vitamin B-12: 2.11 UG
Vitamin A, RAE: 15 UG
Retinol: 15 UG
Vitamin A, IU: 49 IU
Vitamin E (alpha-tocopherol): 0.69 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 9.596 G
SFA 8:0: 0.002 G
SFA 10:0: 0.044 G
SFA 12:0: 0.056 G
SFA 14:0: 0.549 G
SFA 16:0: 3.719 G
SFA 17:0: 0.421 G
SFA 18:0: 4.764 G
SFA 20:0: 0.015 G
SFA 22:0: 0.025 G
Fatty acids, total monounsaturated: 6.769 G
MUFA 14:1: 0.016 G
MUFA 16:1: 0.225 G
MUFA 16:1 c: 0.195 G
MUFA 18:1: 6.524 G
MUFA 18:1 c: 5.422 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 1.039 G
PUFA 18:2: 0.667 G
PUFA 18:2 n-6 c,c: 0.294 G
PUFA 18:2 CLAs: 0.366 G
PUFA 18:3: 0.277 G
PUFA 18:3 n-3 c,c,c (ALA): 0.277 G
PUFA 20:3: 0.019 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.022 G
PUFA 2:4 n-6: 0.022 G
PUFA 20:5 n-3 (EPA): 0.013 G
PUFA 22:5 n-3 (DPA): 0.032 G
PUFA 22:6 n-3 (DHA): 0.009 G
Fatty acids, total trans: 1.137 G
Fatty acids, total trans-monoenoic: 1.131 G
TFA 16:1 t: 0.03 G
TFA 18:1 t: 1.101 G
TFA 18:2 t,t: 0.006 G
Fatty acids, total trans-polyenoic: 0.006 G
Cholesterol: 95 MG
Tryptophan: 0.296 G
Threonine: 1.278 G
Isoleucine: 1.199 G
Leucine: 2.069 G
Lysine: 2.34 G
Methionine: 0.874 G
Cystine: 0.351 G
Phenylalanine: 1.055 G
Tyrosine: 0.928 G
Valine: 1.364 G
Arginine: 1.804 G
Histidine: 0.567 G
Alanine: 1.332 G
Glutamic acid: 3.743 G
Glycine: 1.146 G
Proline: 0.859 G
Serine: 0.914 G
Lamb, New Zealand, imported, square-cut shoulder 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
SHOULDER (MEAT CUT)
Water: 61.18 G
Energy: 275 KCAL
Energy: 1149 kJ
Protein: 17.02 G
Total lipid (fat): 22.84 G
Ash: 0.83 G
Carbohydrate, by difference: 0.23 G
Calcium, Ca: 22 MG
Iron, Fe: 1.06 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 160 MG
Potassium, K: 274 MG
Sodium, Na: 71 MG
Zinc, Zn: 2.73 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 6.2 UG
Thiamin: 0.073 MG
Riboflavin: 0.148 MG
Niacin: 3.25 MG
Pantothenic acid: 0.255 MG
Vitamin B-6: 0.059 MG
Vitamin B-12: 2.06 UG
Vitamin A, RAE: 15 UG
Retinol: 15 UG
Vitamin A, IU: 50 IU
Vitamin E (alpha-tocopherol): 0.52 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: 9.099 G
SFA 8:0: 0.001 G
SFA 10:0: 0.027 G
SFA 12:0: 0.028 G
SFA 14:0: 0.446 G
SFA 16:0: 3.46 G
SFA 17:0: 0.39 G
SFA 18:0: 4.679 G
SFA 20:0: 0.021 G
SFA 22:0: 0.047 G
Fatty acids, total monounsaturated: 6.27 G
MUFA 14:1: 0.01 G
MUFA 16:1: 0.184 G
MUFA 16:1 c: 0.158 G
MUFA 18:1: 6.07 G
MUFA 18:1 c: 4.97 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.849 G
PUFA 18:2: 0.569 G
PUFA 18:2 n-6 c,c: 0.218 G
PUFA 18:2 CLAs: 0.338 G
PUFA 18:3: 0.217 G
PUFA 18:3 n-3 c,c,c (ALA): 0.217 G
PUFA 20:3: 0.001 G
PUFA 20:4 n-6: 0.001 G
PUFA 20:4: 0.018 G
PUFA 2:4 n-6: 0.018 G
PUFA 20:5 n-3 (EPA): 0.014 G
PUFA 22:5 n-3 (DPA): 0.028 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 1.139 G
Fatty acids, total trans-monoenoic: 1.126 G
TFA 16:1 t: 0.026 G
TFA 18:1 t: 1.1 G
TFA 18:2 t,t: 0.013 G
Fatty acids, total trans-polyenoic: 0.013 G
Cholesterol: 63 MG
Tryptophan: 0.188 G
Threonine: 0.812 G
Isoleucine: 0.762 G
Leucine: 1.314 G
Lysine: 1.486 G
Methionine: 0.555 G
Cystine: 0.223 G
Phenylalanine: 0.67 G
Tyrosine: 0.59 G
Valine: 0.867 G
Arginine: 1.145 G
Histidine: 0.36 G
Alanine: 0.846 G
Glutamic acid: 2.377 G
Glycine: 0.728 G
Proline: 0.546 G
Serine: 0.58 G
Lamb, New Zealand, imported, square-cut shoulder 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
SHOULDER (MEAT CUT)
Water: 55.36 G
Energy: 255 KCAL
Energy: 1068 kJ
Protein: 31.06 G
Total lipid (fat): 14.56 G
Ash: 1.18 G
Calcium, Ca: 40 MG
Iron, Fe: 1.89 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 175 MG
Potassium, K: 213 MG
Sodium, Na: 59 MG
Zinc, Zn: 6.2 MG
Copper, Cu: 0.143 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 11.8 UG
Thiamin: 0.031 MG
Riboflavin: 0.214 MG
Niacin: 2.897 MG
Pantothenic acid: 0.588 MG
Vitamin B-6: 0.11 MG
Vitamin B-12: 2.42 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.63 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 5.476 G
SFA 10:0: 0.04 G
SFA 12:0: 0.055 G
SFA 14:0: 0.384 G
SFA 16:0: 2.364 G
SFA 17:0: 0.245 G
SFA 18:0: 2.387 G
SFA 20:0: 0.002 G
Fatty acids, total monounsaturated: 4.192 G
MUFA 14:1: 0.013 G
MUFA 16:1: 0.155 G
MUFA 16:1 c: 0.136 G
MUFA 18:1: 4.024 G
MUFA 18:1 c: 3.52 G
Fatty acids, total polyunsaturated: 0.787 G
PUFA 18:2: 0.481 G
PUFA 18:2 n-6 c,c: 0.242 G
PUFA 18:2 CLAs: 0.24 G
PUFA 18:3: 0.201 G
PUFA 18:3 n-3 c,c,c (ALA): 0.201 G
PUFA 20:3: 0.023 G
PUFA 20:4 n-6: 0.023 G
PUFA 20:4: 0.027 G
PUFA 2:4 n-6: 0.027 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.029 G
PUFA 22:6 n-3 (DHA): 0.011 G
Fatty acids, total trans: 0.523 G
Fatty acids, total trans-monoenoic: 0.523 G
TFA 16:1 t: 0.019 G
TFA 18:1 t: 0.504 G
Cholesterol: 99 MG
Tryptophan: 0.343 G
Threonine: 1.482 G
Isoleucine: 1.39 G
Leucine: 2.399 G
Lysine: 2.713 G
Methionine: 1.013 G
Cystine: 0.407 G
Phenylalanine: 1.223 G
Tyrosine: 1.076 G
Valine: 1.582 G
Arginine: 2.091 G
Histidine: 0.658 G
Alanine: 1.544 G
Glutamic acid: 4.339 G
Glycine: 1.328 G
Proline: 0.996 G
Serine: 1.059 G
Lamb, New Zealand, imported, square-cut shoulder 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
SHOULDER (MEAT CUT)
Water: 71.98 G
Energy: 164 KCAL
Energy: 687 kJ
Protein: 20.62 G
Total lipid (fat): 9.08 G
Ash: 1 G
Calcium, Ca: 27 MG
Iron, Fe: 1.18 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 189 MG
Potassium, K: 321 MG
Sodium, Na: 82 MG
Zinc, Zn: 3.29 MG
Copper, Cu: 0.089 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 7.4 UG
Thiamin: 0.068 MG
Riboflavin: 0.18 MG
Niacin: 3.862 MG
Pantothenic acid: 0.284 MG
Vitamin B-6: 0.063 MG
Vitamin B-12: 2.52 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 21 IU
Vitamin E (alpha-tocopherol): 0.39 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: 2.769 G
SFA 10:0: 0.011 G
SFA 12:0: 0.014 G
SFA 14:0: 0.169 G
SFA 16:0: 1.211 G
SFA 17:0: 0.114 G
SFA 18:0: 1.232 G
SFA 20:0: 0.007 G
SFA 22:0: 0.011 G
Fatty acids, total monounsaturated: 2.349 G
MUFA 14:1: 0.006 G
MUFA 16:1: 0.078 G
MUFA 16:1 c: 0.068 G
MUFA 18:1: 2.264 G
MUFA 18:1 c: 1.975 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.422 G
PUFA 18:2: 0.262 G
PUFA 18:2 n-6 c,c: 0.129 G
PUFA 18:2 CLAs: 0.133 G
PUFA 18:3: 0.096 G
PUFA 18:3 n-3 c,c,c (ALA): 0.096 G
PUFA 20:3: 0.002 G
PUFA 20:4 n-6: 0.002 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): 0.02 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.299 G
Fatty acids, total trans-monoenoic: 0.299 G
TFA 16:1 t: 0.01 G
TFA 18:1 t: 0.289 G
Cholesterol: 59 MG
Tryptophan: 0.228 G
Threonine: 0.984 G
Isoleucine: 0.923 G
Leucine: 1.593 G
Lysine: 1.801 G
Methionine: 0.673 G
Cystine: 0.27 G
Phenylalanine: 0.812 G
Tyrosine: 0.715 G
Valine: 1.05 G
Arginine: 1.388 G
Histidine: 0.437 G
Alanine: 1.025 G
Glutamic acid: 2.881 G
Glycine: 0.882 G
Proline: 0.661 G
Serine: 0.703 G
Lamb, New Zealand, imported, square-cut shoulder, 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'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
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: 55.93 G
Energy: 294 KCAL
Energy: 1231 kJ
Protein: 20.88 G
Total lipid (fat): 23.39 G
Ash: 0.91 G
Carbohydrate, by difference: 0.03 G
Calcium, Ca: 12 MG
Iron, Fe: 1.41 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 176 MG
Potassium, K: 299 MG
Sodium, Na: 72 MG
Zinc, Zn: 3.87 MG
Copper, Cu: 0.095 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 5.7 UG
Thiamin: 0.072 MG
Riboflavin: 0.198 MG
Niacin: 3.618 MG
Pantothenic acid: 0.399 MG
Vitamin B-6: 0.159 MG
Vitamin B-12: 2.18 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 35 IU
Vitamin E (alpha-tocopherol): 0.4 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: 9.332 G
SFA 8:0: 0.002 G
SFA 10:0: 0.024 G
SFA 12:0: 0.028 G
SFA 14:0: 0.472 G
SFA 16:0: 3.478 G
SFA 17:0: 0.394 G
SFA 18:0: 4.866 G
SFA 20:0: 0.024 G
SFA 22:0: 0.044 G
Fatty acids, total monounsaturated: 6.446 G
MUFA 14:1: 0.012 G
MUFA 16:1: 0.199 G
MUFA 16:1 c: 0.169 G
MUFA 18:1: 6.228 G
MUFA 18:1 c: 5.03 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.881 G
PUFA 18:2: 0.585 G
PUFA 18:2 n-6 c,c: 0.249 G
PUFA 18:2 CLAs: 0.328 G
PUFA 18:3: 0.238 G
PUFA 18:3 n-3 c,c,c (ALA): 0.238 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): 0.012 G
PUFA 22:5 n-3 (DPA): 0.027 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 1.236 G
Fatty acids, total trans-monoenoic: 1.229 G
TFA 16:1 t: 0.031 G
TFA 18:1 t: 1.198 G
TFA 18:2 t,t: 0.008 G
Fatty acids, total trans-polyenoic: 0.008 G
Cholesterol: 72 MG
Tryptophan: 0.231 G
Threonine: 0.996 G
Isoleucine: 0.935 G
Leucine: 1.612 G
Lysine: 1.823 G
Methionine: 0.681 G
Cystine: 0.273 G
Phenylalanine: 0.822 G
Tyrosine: 0.723 G
Valine: 1.063 G
Arginine: 1.405 G
Histidine: 0.442 G
Alanine: 1.038 G
Glutamic acid: 2.917 G
Glycine: 0.893 G
Proline: 0.669 G
Serine: 0.712 G
Lamb, New Zealand, imported, square-cut shoulder, 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
SHOULDER (MEAT CUT)
Water: 61.07 G
Energy: 272 KCAL
Energy: 1136 kJ
Protein: 16.16 G
Total lipid (fat): 22.89 G
Ash: 0.8 G
Carbohydrate, by difference: 0.24 G
Calcium, Ca: 10 MG
Iron, Fe: 1.01 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 147 MG
Potassium, K: 261 MG
Sodium, Na: 64 MG
Zinc, Zn: 2.91 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 4.5 UG
Thiamin: 0.098 MG
Riboflavin: 0.134 MG
Niacin: 2.916 MG
Pantothenic acid: 0.25 MG
Vitamin B-6: 0.118 MG
Vitamin B-12: 1.86 UG
Vitamin A, RAE: 14 UG
Retinol: 14 UG
Vitamin A, IU: 46 IU
Vitamin E (alpha-tocopherol): 0.53 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 9.855 G
SFA 8:0: 0.001 G
SFA 10:0: 0.03 G
SFA 12:0: 0.036 G
SFA 14:0: 0.514 G
SFA 16:0: 3.797 G
SFA 17:0: 0.432 G
SFA 18:0: 4.983 G
SFA 20:0: 0.022 G
SFA 22:0: 0.04 G
Fatty acids, total monounsaturated: 6.637 G
MUFA 14:1: 0.013 G
MUFA 16:1: 0.202 G
MUFA 16:1 c: 0.174 G
MUFA 18:1: 6.416 G
MUFA 18:1 c: 5.284 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.968 G
PUFA 18:2: 0.623 G
PUFA 18:2 n-6 c,c: 0.252 G
PUFA 18:2 CLAs: 0.357 G
PUFA 18:3: 0.256 G
PUFA 18:3 n-3 c,c,c (ALA): 0.256 G
PUFA 20:4: 0.016 G
PUFA 2:4 n-6: 0.016 G
PUFA 20:5 n-3 (EPA): 0.011 G
PUFA 22:5 n-3 (DPA): 0.026 G
PUFA 22:6 n-3 (DHA): 0.035 G
Fatty acids, total trans: 1.174 G
Fatty acids, total trans-monoenoic: 1.161 G
TFA 16:1 t: 0.028 G
TFA 18:1 t: 1.133 G
TFA 18:2 t,t: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 60 MG
Tryptophan: 0.179 G
Threonine: 0.771 G
Isoleucine: 0.723 G
Leucine: 1.248 G
Lysine: 1.411 G
Methionine: 0.527 G
Cystine: 0.212 G
Phenylalanine: 0.636 G
Tyrosine: 0.56 G
Valine: 0.823 G
Arginine: 1.088 G
Histidine: 0.342 G
Alanine: 0.803 G
Glutamic acid: 2.257 G
Glycine: 0.691 G
Proline: 0.518 G
Serine: 0.551 G
Lamb, New Zealand, imported, square-cut shoulder, 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'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
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: 64.96 G
Energy: 192 KCAL
Energy: 801 kJ
Protein: 25.08 G
Total lipid (fat): 10.13 G
Ash: 1.09 G
Calcium, Ca: 14 MG
Iron, Fe: 1.47 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 197 MG
Potassium, K: 334 MG
Sodium, Na: 80 MG
Zinc, Zn: 4.59 MG
Copper, Cu: 0.114 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 6.8 UG
Thiamin: 0.056 MG
Riboflavin: 0.231 MG
Niacin: 4.238 MG
Pantothenic acid: 0.463 MG
Vitamin B-6: 0.189 MG
Vitamin B-12: 2.65 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Vitamin E (alpha-tocopherol): 0.22 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: 3.503 G
SFA 10:0: 0.013 G
SFA 12:0: 0.016 G
SFA 14:0: 0.198 G
SFA 16:0: 1.465 G
SFA 17:0: 0.142 G
SFA 18:0: 1.647 G
SFA 20:0: 0.009 G
SFA 22:0: 0.012 G
Fatty acids, total monounsaturated: 2.646 G
MUFA 14:1: 0.006 G
MUFA 16:1: 0.082 G
MUFA 16:1 c: 0.069 G
MUFA 18:1: 2.556 G
MUFA 18:1 c: 2.155 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.47 G
PUFA 18:2: 0.293 G
PUFA 18:2 n-6 c,c: 0.16 G
PUFA 18:2 CLAs: 0.133 G
PUFA 18:3: 0.116 G
PUFA 18:3 n-3 c,c,c (ALA): 0.116 G
PUFA 20:3: 0.002 G
PUFA 20:4 n-6: 0.002 G
PUFA 20:4: 0.022 G
PUFA 2:4 n-6: 0.022 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.021 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.415 G
Fatty acids, total trans-monoenoic: 0.415 G
TFA 16:1 t: 0.014 G
TFA 18:1 t: 0.401 G
Cholesterol: 71 MG
Tryptophan: 0.277 G
Threonine: 1.197 G
Isoleucine: 1.123 G
Leucine: 1.937 G
Lysine: 2.191 G
Methionine: 0.818 G
Cystine: 0.328 G
Phenylalanine: 0.988 G
Tyrosine: 0.869 G
Valine: 1.277 G
Arginine: 1.688 G
Histidine: 0.531 G
Alanine: 1.247 G
Glutamic acid: 3.504 G
Glycine: 1.073 G
Proline: 0.804 G
Serine: 0.855 G
Lamb, New Zealand, imported, square-cut shoulder, 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
SHOULDER (MEAT CUT)
Water: 72.51 G
Energy: 154 KCAL
Energy: 643 kJ
Protein: 19.72 G
Total lipid (fat): 8.3 G
Ash: 0.98 G
Calcium, Ca: 12 MG
Iron, Fe: 1.12 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 175 MG
Potassium, K: 307 MG
Sodium, Na: 73 MG
Zinc, Zn: 3.57 MG
Copper, Cu: 0.092 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 5.3 UG
Thiamin: 0.099 MG
Riboflavin: 0.164 MG
Niacin: 3.463 MG
Pantothenic acid: 0.279 MG
Vitamin B-6: 0.14 MG
Vitamin B-12: 2.3 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 3.371 G
SFA 10:0: 0.015 G
SFA 12:0: 0.023 G
SFA 14:0: 0.241 G
SFA 16:0: 1.513 G
SFA 17:0: 0.151 G
SFA 18:0: 1.422 G
SFA 20:0: 0.007 G
Fatty acids, total monounsaturated: 2.584 G
MUFA 14:1: 0.01 G
MUFA 16:1: 0.095 G
MUFA 16:1 c: 0.083 G
MUFA 18:1: 2.479 G
MUFA 18:1 c: 2.196 G
Fatty acids, total polyunsaturated: 0.553 G
PUFA 18:2: 0.313 G
PUFA 18:2 n-6 c,c: 0.168 G
PUFA 18:2 CLAs: 0.145 G
PUFA 18:3: 0.14 G
PUFA 18:3 n-3 c,c,c (ALA): 0.14 G
PUFA 20:4: 0.021 G
PUFA 2:4 n-6: 0.021 G
PUFA 20:5 n-3 (EPA): 0.015 G
PUFA 22:5 n-3 (DPA): 0.018 G
PUFA 22:6 n-3 (DHA): 0.046 G
Fatty acids, total trans: 0.296 G
Fatty acids, total trans-monoenoic: 0.296 G
TFA 16:1 t: 0.013 G
TFA 18:1 t: 0.283 G
Cholesterol: 56 MG
Tryptophan: 0.218 G
Threonine: 0.941 G
Isoleucine: 0.883 G
Leucine: 1.523 G
Lysine: 1.722 G
Methionine: 0.643 G
Cystine: 0.258 G
Phenylalanine: 0.777 G
Tyrosine: 0.683 G
Valine: 1.004 G
Arginine: 1.328 G
Histidine: 0.418 G
Alanine: 0.98 G
Glutamic acid: 2.755 G
Glycine: 0.843 G
Proline: 0.632 G
Serine: 0.672 G
Lamb, New Zealand, imported, subcutaneous 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: 21.77 G
Energy: 674 KCAL
Energy: 2820 kJ
Protein: 5.24 G
Total lipid (fat): 72.28 G
Ash: 0.09 G
Carbohydrate, by difference: 0.62 G
Calcium, Ca: 6 MG
Iron, Fe: 0.7 MG
Magnesium, Mg: 9 MG
Phosphorus, P: 84 MG
Potassium, K: 164 MG
Sodium, Na: 43 MG
Zinc, Zn: 1.03 MG
Copper, Cu: 0.03 MG
Manganese, Mn: 0.005 MG
Selenium, Se: 2.1 UG
Thiamin: 0.094 MG
Riboflavin: 0.058 MG
Niacin: 1.53 MG
Pantothenic acid: 0.156 MG
Vitamin B-6: 0.061 MG
Vitamin B-12: 0.7 UG
Vitamin A, RAE: 60 UG
Retinol: 60 UG
Vitamin A, IU: 201 IU
Vitamin E (alpha-tocopherol): 1.02 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: 31.441 G
SFA 8:0: 0.029 G
SFA 10:0: 0.066 G
SFA 12:0: 0.058 G
SFA 14:0: 1.304 G
SFA 16:0: 10.597 G
SFA 17:0: 1.362 G
SFA 18:0: 17.798 G
SFA 20:0: 0.09 G
SFA 22:0: 0.137 G
Fatty acids, total monounsaturated: 19.735 G
MUFA 14:1: 0.02 G
MUFA 16:1: 0.527 G
MUFA 16:1 c: 0.444 G
MUFA 18:1: 19.157 G
MUFA 18:1 c: 14.859 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 2.314 G
PUFA 18:2: 1.599 G
PUFA 18:2 n-6 c,c: 0.564 G
PUFA 18:2 CLAs: 0.995 G
PUFA 18:3: 0.662 G
PUFA 18:3 n-3 c,c,c (ALA): 0.662 G
PUFA 22:5 n-3 (DPA): 0.052 G
Fatty acids, total trans: 4.419 G
Fatty acids, total trans-monoenoic: 4.38 G
TFA 16:1 t: 0.082 G
TFA 18:1 t: 4.297 G
TFA 18:2 t,t: 0.04 G
Fatty acids, total trans-polyenoic: 0.04 G
Cholesterol: 66 MG
Tryptophan: 0.058 G
Threonine: 0.25 G
Isoleucine: 0.235 G
Leucine: 0.405 G
Lysine: 0.458 G
Methionine: 0.171 G
Cystine: 0.069 G
Phenylalanine: 0.206 G
Tyrosine: 0.182 G
Valine: 0.267 G
Arginine: 0.353 G
Histidine: 0.111 G
Alanine: 0.26 G
Glutamic acid: 0.732 G
Glycine: 0.224 G
Proline: 0.168 G
Serine: 0.179 G
Lamb, New Zealand, imported, subcutaneous 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: 19.17 G
Energy: 703 KCAL
Energy: 2942 kJ
Protein: 3.87 G
Total lipid (fat): 76.16 G
Ash: 0.25 G
Carbohydrate, by difference: 0.55 G
Calcium, Ca: 3 MG
Iron, Fe: 0.47 MG
Magnesium, Mg: 5 MG
Phosphorus, P: 45 MG
Potassium, K: 93 MG
Sodium, Na: 28 MG
Zinc, Zn: 0.46 MG
Copper, Cu: 0.019 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 1.3 UG
Thiamin: 0.088 MG
Riboflavin: 0.038 MG
Niacin: 1.06 MG
Pantothenic acid: 0.156 MG
Vitamin B-6: 0.032 MG
Vitamin B-12: 0.41 UG
Vitamin A, RAE: 44 UG
Retinol: 44 UG
Vitamin A, IU: 146 IU
Vitamin E (alpha-tocopherol): 1.18 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: 32.369 G
SFA 8:0: 0.011 G
SFA 10:0: 0.087 G
SFA 12:0: 0.081 G
SFA 14:0: 1.532 G
SFA 16:0: 12.002 G
SFA 17:0: 1.485 G
SFA 18:0: 16.925 G
SFA 20:0: 0.067 G
SFA 22:0: 0.179 G
Fatty acids, total monounsaturated: 21.703 G
MUFA 14:1: 0.026 G
MUFA 16:1: 0.619 G
MUFA 16:1 c: 0.535 G
MUFA 18:1: 21.029 G
MUFA 18:1 c: 17.102 G
MUFA 20:1: 0.029 G
Fatty acids, total polyunsaturated: 2.31 G
PUFA 18:2: 1.615 G
PUFA 18:2 n-6 c,c: 0.512 G
PUFA 18:2 CLAs: 1.065 G
PUFA 18:3: 0.641 G
PUFA 18:3 n-3 c,c,c (ALA): 0.641 G
PUFA 22:5 n-3 (DPA): 0.055 G
Fatty acids, total trans: 4.049 G
Fatty acids, total trans-monoenoic: 4.011 G
TFA 16:1 t: 0.084 G
TFA 18:1 t: 3.927 G
TFA 18:2 t,t: 0.038 G
Fatty acids, total trans-polyenoic: 0.038 G
Cholesterol: 78 MG
Tryptophan: 0.043 G
Threonine: 0.185 G
Isoleucine: 0.173 G
Leucine: 0.299 G
Lysine: 0.338 G
Methionine: 0.126 G
Cystine: 0.051 G
Phenylalanine: 0.152 G
Tyrosine: 0.134 G
Valine: 0.197 G
Arginine: 0.261 G
Histidine: 0.082 G
Alanine: 0.192 G
Glutamic acid: 0.541 G
Glycine: 0.165 G
Proline: 0.124 G
Serine: 0.132 G
Lamb, New Zealand, imported, sweetbread, 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
THYMUS OR PANCREAS
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.
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: 72.6 G
Energy: 144 KCAL
Energy: 602 kJ
Protein: 21.13 G
Total lipid (fat): 6.61 G
Ash: 2.58 G
Calcium, Ca: 6 MG
Iron, Fe: 1.06 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 550 MG
Potassium, K: 354 MG
Sodium, Na: 52 MG
Zinc, Zn: 1.93 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 14.9 UG
Thiamin: 0.075 MG
Riboflavin: 0.096 MG
Niacin: 1.375 MG
Pantothenic acid: 0.729 MG
Vitamin B-12: 2.5 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 28 IU
Vitamin E (alpha-tocopherol): 1.13 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Fatty acids, total saturated: 2.342 G
SFA 10:0: 0.009 G
SFA 12:0: 0.008 G
SFA 14:0: 0.11 G
SFA 16:0: 1.028 G
SFA 17:0: 0.1 G
SFA 18:0: 1.045 G
SFA 20:0: 0.006 G
SFA 22:0: 0.036 G
Fatty acids, total monounsaturated: 1.847 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.055 G
MUFA 16:1 c: 0.045 G
MUFA 18:1: 1.769 G
MUFA 18:1 c: 1.607 G
MUFA 20:1: 0.014 G
MUFA 24:1 c: 0.008 G
Fatty acids, total polyunsaturated: 0.393 G
PUFA 18:2: 0.177 G
PUFA 18:2 n-6 c,c: 0.118 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 20:3: 0.011 G
PUFA 20:4 n-6: 0.011 G
PUFA 20:4: 0.051 G
PUFA 2:4 n-6: 0.051 G
PUFA 20:5 n-3 (EPA): 0.028 G
PUFA 22:5 n-3 (DPA): 0.044 G
PUFA 22:6 n-3 (DHA): 0.016 G
Fatty acids, total trans: 0.172 G
Fatty acids, total trans-monoenoic: 0.172 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.162 G
Cholesterol: 462 MG
Tryptophan: 0.234 G
Threonine: 1.008 G
Isoleucine: 0.946 G
Leucine: 1.632 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: 2.952 G
Glycine: 0.904 G
Proline: 0.677 G
Serine: 0.72 G
Lamb, New Zealand, imported, sweetbread, 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
THYMUS OR PANCREAS
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: 85.78 G
Energy: 72 KCAL
Energy: 303 kJ
Protein: 11 G
Total lipid (fat): 3.16 G
Ash: 1.35 G
Calcium, Ca: 2 MG
Iron, Fe: 0.54 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 310 MG
Potassium, K: 302 MG
Sodium, Na: 39 MG
Zinc, Zn: 0.98 MG
Copper, Cu: 0.06 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 8.6 UG
Thiamin: 0.054 MG
Riboflavin: 0.067 MG
Niacin: 1.342 MG
Pantothenic acid: 0.723 MG
Vitamin B-12: 1.83 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 18 IU
Vitamin E (alpha-tocopherol): 0.48 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: 1.602 G
SFA 10:0: 0.1 G
SFA 12:0: 0.002 G
SFA 14:0: 0.057 G
SFA 16:0: 0.601 G
SFA 17:0: 0.058 G
SFA 18:0: 0.759 G
SFA 20:0: 0.002 G
SFA 22:0: 0.024 G
Fatty acids, total monounsaturated: 1.122 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.033 G
MUFA 16:1 c: 0.025 G
MUFA 18:1: 1.075 G
MUFA 18:1 c: 0.921 G
MUFA 20:1: 0.011 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.234 G
PUFA 18:2: 0.104 G
PUFA 18:2 n-6 c,c: 0.069 G
PUFA 18:2 CLAs: 0.035 G
PUFA 18:3: 0.041 G
PUFA 18:3 n-3 c,c,c (ALA): 0.041 G
PUFA 20:3: 0.002 G
PUFA 20:4 n-6: 0.002 G
PUFA 20:4: 0.027 G
PUFA 2:4 n-6: 0.027 G
PUFA 20:5 n-3 (EPA): 0.022 G
PUFA 22:5 n-3 (DPA): 0.028 G
PUFA 22:6 n-3 (DHA): 0.011 G
Fatty acids, total trans: 0.162 G
Fatty acids, total trans-monoenoic: 0.162 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.154 G
Cholesterol: 160 MG
Tryptophan: 0.122 G
Threonine: 0.525 G
Isoleucine: 0.492 G
Leucine: 0.849 G
Lysine: 0.96 G
Methionine: 0.359 G
Cystine: 0.144 G
Phenylalanine: 0.433 G
Tyrosine: 0.381 G
Valine: 0.56 G
Arginine: 0.74 G
Histidine: 0.233 G
Alanine: 0.547 G
Glutamic acid: 1.536 G
Glycine: 0.47 G
Proline: 0.353 G
Serine: 0.375 G
Lamb, New Zealand, imported, tenderloin, 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.
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
TENDERLOIN
Water: 66.31 G
Energy: 157 KCAL
Energy: 655 kJ
Protein: 27.87 G
Total lipid (fat): 5 G
Ash: 1.44 G
Calcium, Ca: 5 MG
Iron, Fe: 2.11 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 268 MG
Potassium, K: 432 MG
Sodium, Na: 59 MG
Zinc, Zn: 2.8 MG
Copper, Cu: 0.18 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 6.5 UG
Thiamin: 0.101 MG
Riboflavin: 0.295 MG
Niacin: 9.074 MG
Pantothenic acid: 1.061 MG
Vitamin B-6: 0.28 MG
Vitamin B-12: 2.41 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.55 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 1.882 G
SFA 10:0: 0.01 G
SFA 12:0: 0.008 G
SFA 14:0: 0.087 G
SFA 16:0: 0.799 G
SFA 17:0: 0.079 G
SFA 18:0: 0.872 G
SFA 20:0: 0.007 G
SFA 22:0: 0.021 G
Fatty acids, total monounsaturated: 1.489 G
MUFA 14:1: 0.011 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.05 G
MUFA 16:1 c: 0.039 G
MUFA 18:1: 1.422 G
MUFA 18:1 c: 1.256 G
MUFA 20:1: 0.002 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 0.451 G
PUFA 18:2: 0.212 G
PUFA 18:2 n-6 c,c: 0.161 G
PUFA 18:2 CLAs: 0.051 G
PUFA 18:3: 0.108 G
PUFA 18:3 n-3 c,c,c (ALA): 0.108 G
PUFA 20:3: 0.005 G
PUFA 20:4 n-6: 0.005 G
PUFA 20:4: 0.047 G
PUFA 2:4 n-6: 0.047 G
PUFA 20:5 n-3 (EPA): 0.035 G
PUFA 22:5 n-3 (DPA): 0.028 G
PUFA 22:6 n-3 (DHA): 0.015 G
Fatty acids, total trans: 0.177 G
Fatty acids, total trans-monoenoic: 0.177 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.166 G
Cholesterol: 94 MG
Tryptophan: 0.308 G
Threonine: 1.33 G
Isoleucine: 1.248 G
Leucine: 2.152 G
Lysine: 2.434 G
Methionine: 0.909 G
Cystine: 0.365 G
Phenylalanine: 1.098 G
Tyrosine: 0.966 G
Valine: 1.419 G
Arginine: 1.876 G
Histidine: 0.59 G
Alanine: 1.386 G
Glutamic acid: 3.894 G
Glycine: 1.192 G
Proline: 0.894 G
Serine: 0.95 G
Lamb, New Zealand, imported, tenderloin, 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
TENDERLOIN
Water: 74.04 G
Energy: 120 KCAL
Energy: 501 kJ
Protein: 20.43 G
Total lipid (fat): 4.22 G
Ash: 1.34 G
Carbohydrate, by difference: 0.01 G
Calcium, Ca: 4 MG
Iron, Fe: 1.62 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 221 MG
Potassium, K: 379 MG
Sodium, Na: 49 MG
Zinc, Zn: 2.15 MG
Copper, Cu: 0.135 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 5 UG
Thiamin: 0.075 MG
Riboflavin: 0.214 MG
Niacin: 7.262 MG
Pantothenic acid: 0.862 MG
Vitamin B-6: 0.246 MG
Vitamin B-12: 1.87 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 2.11 G
SFA 10:0: 0.008 G
SFA 12:0: 0.007 G
SFA 14:0: 0.097 G
SFA 16:0: 0.907 G
SFA 17:0: 0.093 G
SFA 18:0: 0.973 G
SFA 20:0: 0.009 G
SFA 22:0: 0.016 G
Fatty acids, total monounsaturated: 1.61 G
MUFA 14:1: 0.007 G
MUFA 16:1: 0.048 G
MUFA 16:1 c: 0.041 G
MUFA 18:1: 1.553 G
MUFA 18:1 c: 1.39 G
MUFA 20:1: 0.002 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 0.48 G
PUFA 18:2: 0.219 G
PUFA 18:2 n-6 c,c: 0.18 G
PUFA 18:2 CLAs: 0.039 G
PUFA 18:3: 0.119 G
PUFA 18:3 n-3 c,c,c (ALA): 0.119 G
PUFA 20:3: 0.01 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.048 G
PUFA 2:4 n-6: 0.048 G
PUFA 20:5 n-3 (EPA): 0.039 G
PUFA 22:5 n-3 (DPA): 0.029 G
PUFA 22:6 n-3 (DHA): 0.012 G
Fatty acids, total trans: 0.171 G
Fatty acids, total trans-monoenoic: 0.171 G
TFA 16:1 t: 0.006 G
TFA 18:1 t: 0.164 G
Cholesterol: 69 MG
Tryptophan: 0.226 G
Threonine: 0.975 G
Isoleucine: 0.915 G
Leucine: 1.578 G
Lysine: 1.784 G
Methionine: 0.667 G
Cystine: 0.267 G
Phenylalanine: 0.805 G
Tyrosine: 0.708 G
Valine: 1.041 G
Arginine: 1.375 G
Histidine: 0.433 G
Alanine: 1.016 G
Glutamic acid: 2.854 G
Glycine: 0.874 G
Proline: 0.655 G
Serine: 0.697 G
Lamb, New Zealand, imported, tenderloin, 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, 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.
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
TENDERLOIN
Water: 66.43 G
Energy: 155 KCAL
Energy: 649 kJ
Protein: 27.94 G
Total lipid (fat): 4.81 G
Ash: 1.44 G
Calcium, Ca: 5 MG
Iron, Fe: 2.12 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 268 MG
Potassium, K: 433 MG
Sodium, Na: 59 MG
Zinc, Zn: 2.81 MG
Copper, Cu: 0.18 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 6.5 UG
Thiamin: 0.101 MG
Riboflavin: 0.296 MG
Niacin: 9.099 MG
Pantothenic acid: 1.064 MG
Vitamin B-6: 0.281 MG
Vitamin B-12: 2.41 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.55 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 1.799 G
SFA 10:0: 0.01 G
SFA 12:0: 0.007 G
SFA 14:0: 0.083 G
SFA 16:0: 0.77 G
SFA 17:0: 0.075 G
SFA 18:0: 0.827 G
SFA 20:0: 0.007 G
SFA 22:0: 0.02 G
Fatty acids, total monounsaturated: 1.433 G
MUFA 14:1: 0.011 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.049 G
MUFA 16:1 c: 0.038 G
MUFA 18:1: 1.368 G
MUFA 18:1 c: 1.214 G
MUFA 20:1: 0.002 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.445 G
PUFA 18:2: 0.208 G
PUFA 18:2 n-6 c,c: 0.16 G
PUFA 18:2 CLAs: 0.048 G
PUFA 18:3: 0.106 G
PUFA 18:3 n-3 c,c,c (ALA): 0.106 G
PUFA 20:3: 0.005 G
PUFA 20:4 n-6: 0.005 G
PUFA 20:4: 0.047 G
PUFA 2:4 n-6: 0.047 G
PUFA 20:5 n-3 (EPA): 0.036 G
PUFA 22:5 n-3 (DPA): 0.028 G
PUFA 22:6 n-3 (DHA): 0.015 G
Fatty acids, total trans: 0.166 G
Fatty acids, total trans-monoenoic: 0.166 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.155 G
Cholesterol: 94 MG
Tryptophan: 0.309 G
Threonine: 1.333 G
Isoleucine: 1.251 G
Leucine: 2.158 G
Lysine: 2.44 G
Methionine: 0.912 G
Cystine: 0.366 G
Phenylalanine: 1.101 G
Tyrosine: 0.968 G
Valine: 1.423 G
Arginine: 1.881 G
Histidine: 0.592 G
Alanine: 1.389 G
Glutamic acid: 3.903 G
Glycine: 1.195 G
Proline: 0.896 G
Serine: 0.953 G
Lamb, New Zealand, imported, tenderloin, 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
TENDERLOIN
Water: 74.35 G
Energy: 116 KCAL
Energy: 487 kJ
Protein: 20.53 G
Total lipid (fat): 3.81 G
Ash: 1.35 G
Calcium, Ca: 4 MG
Iron, Fe: 1.63 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 222 MG
Potassium, K: 381 MG
Sodium, Na: 49 MG
Zinc, Zn: 2.16 MG
Copper, Cu: 0.136 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 5 UG
Thiamin: 0.075 MG
Riboflavin: 0.215 MG
Niacin: 7.301 MG
Pantothenic acid: 0.867 MG
Vitamin B-6: 0.247 MG
Vitamin B-12: 1.88 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 1.26 G
SFA 10:0: 0.005 G
SFA 12:0: 0.004 G
SFA 14:0: 0.058 G
SFA 16:0: 0.55 G
SFA 17:0: 0.056 G
SFA 18:0: 0.572 G
SFA 20:0: 0.006 G
SFA 22:0: 0.01 G
Fatty acids, total monounsaturated: 1.94 G
MUFA 14:1: 0.009 G
MUFA 16:1: 0.059 G
MUFA 16:1 c: 0.051 G
MUFA 18:1: 1.87 G
MUFA 18:1 c: 1.687 G
MUFA 20:1: 0.002 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.55 G
PUFA 18:2: 0.248 G
PUFA 18:2 n-6 c,c: 0.208 G
PUFA 18:2 CLAs: 0.039 G
PUFA 18:3: 0.136 G
PUFA 18:3 n-3 c,c,c (ALA): 0.136 G
PUFA 20:3: 0.011 G
PUFA 20:4 n-6: 0.011 G
PUFA 20:4: 0.056 G
PUFA 2:4 n-6: 0.056 G
PUFA 20:5 n-3 (EPA): 0.046 G
PUFA 22:5 n-3 (DPA): 0.033 G
PUFA 22:6 n-3 (DHA): 0.014 G
Fatty acids, total trans: 0.191 G
Fatty acids, total trans-monoenoic: 0.191 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.183 G
Cholesterol: 69 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, testes, 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
TESTIS, MILT OR SOFT ROE The male reproductive organs and secretions of animals.
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: 73.96 G
Energy: 125 KCAL
Energy: 524 kJ
Protein: 21.01 G
Total lipid (fat): 4.56 G
Ash: 1.5 G
Calcium, Ca: 8 MG
Iron, Fe: 1.69 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 302 MG
Potassium, K: 265 MG
Sodium, Na: 118 MG
Zinc, Zn: 2.12 MG
Copper, Cu: 0.127 MG
Manganese, Mn: 0.044 MG
Selenium, Se: 53 UG
Thiamin: 0.312 MG
Riboflavin: 0.313 MG
Niacin: 2.224 MG
Pantothenic acid: 0.768 MG
Vitamin B-6: 0.038 MG
Vitamin B-12: 8.88 UG
Vitamin A, RAE: 22 UG
Retinol: 22 UG
Vitamin A, IU: 72 IU
Vitamin E (alpha-tocopherol): 0.85 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 1.461 G
SFA 12:0: 0.002 G
SFA 14:0: 0.034 G
SFA 16:0: 1.065 G
SFA 17:0: 0.023 G
SFA 18:0: 0.294 G
SFA 20:0: 0.006 G
SFA 22:0: 0.023 G
SFA 24:0: 0.015 G
Fatty acids, total monounsaturated: 0.731 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.033 G
MUFA 16:1 c: 0.022 G
MUFA 18:1: 0.672 G
MUFA 18:1 c: 0.643 G
MUFA 20:1: 0.01 G
MUFA 24:1 c: 0.015 G
Fatty acids, total polyunsaturated: 1.022 G
PUFA 18:2: 0.069 G
PUFA 18:2 n-6 c,c: 0.059 G
PUFA 18:2 CLAs: 0.01 G
PUFA 18:3: 0.01 G
PUFA 18:3 n-3 c,c,c (ALA): 0.01 G
PUFA 20:3: 0.108 G
PUFA 20:3 n-3: 0.006 G
PUFA 20:4 n-6: 0.102 G
PUFA 20:4: 0.206 G
PUFA 2:4 n-6: 0.206 G
PUFA 20:5 n-3 (EPA): 0.037 G
PUFA 22:5 n-3 (DPA): 0.042 G
PUFA 22:6 n-3 (DHA): 0.55 G
Fatty acids, total trans: 0.039 G
Fatty acids, total trans-monoenoic: 0.039 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.029 G
Cholesterol: 523 MG
Tryptophan: 0.232 G
Threonine: 1.002 G
Isoleucine: 0.941 G
Leucine: 1.623 G
Lysine: 1.835 G
Methionine: 0.686 G
Cystine: 0.275 G
Phenylalanine: 0.828 G
Tyrosine: 0.728 G
Valine: 1.07 G
Arginine: 1.415 G
Histidine: 0.445 G
Alanine: 1.045 G
Glutamic acid: 2.936 G
Glycine: 0.899 G
Proline: 0.674 G
Serine: 0.716 G
Lamb, New Zealand, imported, testes, 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
TESTIS, MILT OR SOFT ROE The male reproductive organs and secretions of animals.
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: 85.01 G
Energy: 68 KCAL
Energy: 283 kJ
Protein: 11.4 G
Total lipid (fat): 2.38 G
Ash: 1.08 G
Carbohydrate, by difference: 0.14 G
Calcium, Ca: 5 MG
Iron, Fe: 1.14 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 179 MG
Potassium, K: 265 MG
Sodium, Na: 119 MG
Zinc, Zn: 1.14 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.029 MG
Selenium, Se: 26.2 UG
Thiamin: 0.315 MG
Riboflavin: 0.214 MG
Niacin: 1.744 MG
Pantothenic acid: 0.872 MG
Vitamin B-6: 0.033 MG
Vitamin B-12: 9.89 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 34 IU
Vitamin E (alpha-tocopherol): 0.31 MG
Fatty acids, total saturated: 0.793 G
SFA 6:0: 0.013 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.02 G
SFA 16:0: 0.573 G
SFA 17:0: 0.011 G
SFA 18:0: 0.153 G
SFA 20:0: 0.002 G
SFA 22:0: 0.009 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 0.357 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.02 G
MUFA 16:1 c: 0.011 G
MUFA 18:1: 0.322 G
MUFA 18:1 c: 0.306 G
MUFA 20:1: 0.005 G
MUFA 24:1 c: 0.009 G
Fatty acids, total polyunsaturated: 0.353 G
PUFA 18:2: 0.033 G
PUFA 18:2 n-6 c,c: 0.023 G
PUFA 18:2 CLAs: 0.01 G
PUFA 18:3: 0.002 G
PUFA 18:3 n-3 c,c,c (ALA): 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.038 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.036 G
PUFA 20:4: 0.073 G
PUFA 2:4 n-6: 0.073 G
PUFA 20:5 n-3 (EPA): 0.015 G
PUFA 22:5 n-3 (DPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.179 G
Fatty acids, total trans: 0.025 G
Fatty acids, total trans-monoenoic: 0.025 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.016 G
Cholesterol: 393 MG
Tryptophan: 0.126 G
Threonine: 0.544 G
Isoleucine: 0.51 G
Leucine: 0.88 G
Lysine: 0.995 G
Methionine: 0.372 G
Cystine: 0.149 G
Phenylalanine: 0.449 G
Tyrosine: 0.395 G
Valine: 0.58 G
Arginine: 0.767 G
Histidine: 0.241 G
Alanine: 0.567 G
Glutamic acid: 1.592 G
Glycine: 0.487 G
Proline: 0.365 G
Serine: 0.389 G
Lamb, New Zealand, imported, tongue - swiss cut, 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
TONGUE
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.
SIMMERED, POACHED OR STEWED Cooked in a moderate amount of liquid at just below the boiling point.
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: 58.74 G
Energy: 272 KCAL
Energy: 1138 kJ
Protein: 17.51 G
Total lipid (fat): 22.04 G
Ash: 0.84 G
Carbohydrate, by difference: 0.86 G
Calcium, Ca: 6 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 143 MG
Potassium, K: 132 MG
Sodium, Na: 52 MG
Zinc, Zn: 2.07 MG
Copper, Cu: 0.199 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 9.1 UG
Thiamin: 0.036 MG
Riboflavin: 0.341 MG
Niacin: 2.272 MG
Pantothenic acid: 0.578 MG
Vitamin B-6: 0.077 MG
Vitamin B-12: 5.22 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Vitamin E (alpha-tocopherol): 0.16 MG
Vitamin D (D2 + D3), International Units: 12 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin D3 (cholecalciferol): 0.3 UG
Fatty acids, total saturated: 7.341 G
SFA 10:0: 0.029 G
SFA 12:0: 0.033 G
SFA 14:0: 0.378 G
SFA 16:0: 3.093 G
SFA 17:0: 0.384 G
SFA 18:0: 3.379 G
SFA 20:0: 0.022 G
SFA 22:0: 0.024 G
Fatty acids, total monounsaturated: 7.761 G
MUFA 14:1: 0.027 G
MUFA 16:1: 0.309 G
MUFA 16:1 c: 0.28 G
MUFA 18:1: 7.423 G
MUFA 18:1 c: 6.706 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 1.258 G
PUFA 18:2: 0.852 G
PUFA 18:2 n-6 c,c: 0.417 G
PUFA 18:2 CLAs: 0.435 G
PUFA 18:3: 0.285 G
PUFA 18:3 n-3 c,c,c (ALA): 0.285 G
PUFA 20:4: 0.039 G
PUFA 2:4 n-6: 0.039 G
PUFA 20:5 n-3 (EPA): 0.028 G
PUFA 22:5 n-3 (DPA): 0.044 G
PUFA 22:6 n-3 (DHA): 0.01 G
Fatty acids, total trans: 0.746 G
Fatty acids, total trans-monoenoic: 0.746 G
TFA 16:1 t: 0.029 G
TFA 18:1 t: 0.717 G
Cholesterol: 126 MG
Tryptophan: 0.194 G
Threonine: 0.835 G
Isoleucine: 0.784 G
Leucine: 1.352 G
Lysine: 1.53 G
Methionine: 0.571 G
Cystine: 0.229 G
Phenylalanine: 0.69 G
Tyrosine: 0.607 G
Valine: 0.892 G
Arginine: 1.179 G
Histidine: 0.371 G
Alanine: 0.871 G
Glutamic acid: 2.447 G
Glycine: 0.749 G
Proline: 0.561 G
Serine: 0.597 G
Lamb, New Zealand, imported, tongue - swiss cut, 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
TONGUE
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: 66.5 G
Energy: 225 KCAL
Energy: 940 kJ
Protein: 14.27 G
Total lipid (fat): 18.61 G
Ash: 0.77 G
Calcium, Ca: 6 MG
Iron, Fe: 1.25 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 142 MG
Potassium, K: 207 MG
Sodium, Na: 77 MG
Zinc, Zn: 1.55 MG
Copper, Cu: 0.152 MG
Manganese, Mn: 0.018 MG
Selenium, Se: 5.4 UG
Thiamin: 0.1 MG
Riboflavin: 0.293 MG
Niacin: 3.078 MG
Pantothenic acid: 0.44 MG
Vitamin B-6: 0.097 MG
Vitamin B-12: 6.1 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 18 IU
Vitamin E (alpha-tocopherol): 0.57 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: 5.896 G
SFA 10:0: 0.015 G
SFA 12:0: 0.023 G
SFA 14:0: 0.313 G
SFA 16:0: 2.486 G
SFA 17:0: 0.3 G
SFA 18:0: 2.741 G
SFA 20:0: 0.009 G
SFA 22:0: 0.009 G
Fatty acids, total monounsaturated: 6.404 G
MUFA 14:1: 0.023 G
MUFA 16:1: 0.254 G
MUFA 16:1 c: 0.229 G
MUFA 18:1: 6.103 G
MUFA 18:1 c: 5.471 G
MUFA 20:1: 0.024 G
Fatty acids, total polyunsaturated: 1.041 G
PUFA 18:2: 0.665 G
PUFA 18:2 n-6 c,c: 0.349 G
PUFA 18:2 CLAs: 0.316 G
PUFA 18:3: 0.278 G
PUFA 18:3 n-3 c,c,c (ALA): 0.278 G
PUFA 20:4: 0.03 G
PUFA 2:4 n-6: 0.03 G
PUFA 20:5 n-3 (EPA): 0.021 G
PUFA 22:5 n-3 (DPA): 0.034 G
PUFA 22:6 n-3 (DHA): 0.012 G
Fatty acids, total trans: 0.658 G
Fatty acids, total trans-monoenoic: 0.658 G
TFA 16:1 t: 0.026 G
TFA 18:1 t: 0.632 G
Cholesterol: 88 MG
Threonine: 0.681 G
Isoleucine: 0.639 G
Leucine: 1.102 G
Lysine: 1.246 G
Methionine: 0.465 G
Cystine: 0.187 G
Phenylalanine: 0.562 G
Tyrosine: 0.494 G
Valine: 0.727 G
Arginine: 0.96 G
Histidine: 0.302 G
Alanine: 0.709 G
Glutamic acid: 1.993 G
Glycine: 0.61 G
Proline: 0.457 G
Serine: 0.486 G
Lamb, New Zealand, imported, tunnel-boned leg, chump off, shank off, 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'.
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
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 63.79 G
Energy: 208 KCAL
Energy: 870 kJ
Protein: 23.41 G
Total lipid (fat): 12.68 G
Ash: 1.08 G
Carbohydrate, by difference: 0.03 G
Calcium, Ca: 4 MG
Iron, Fe: 1.64 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 201 MG
Potassium, K: 349 MG
Sodium, Na: 61 MG
Zinc, Zn: 3.45 MG
Copper, Cu: 0.143 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 4.4 UG
Thiamin: 0.107 MG
Riboflavin: 0.23 MG
Niacin: 5.457 MG
Pantothenic acid: 0.758 MG
Vitamin B-6: 0.253 MG
Vitamin B-12: 1.49 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 24 IU
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin D (D2 + D3), International Units: 1 IU
Fatty acids, total saturated: 4.788 G
SFA 8:0: 0.002 G
SFA 10:0: 0.017 G
SFA 12:0: 0.016 G
SFA 14:0: 0.25 G
SFA 16:0: 1.895 G
SFA 17:0: 0.213 G
SFA 18:0: 2.364 G
SFA 20:0: 0.009 G
SFA 22:0: 0.023 G
Fatty acids, total monounsaturated: 3.574 G
MUFA 14:1: 0.01 G
MUFA 16:1: 0.114 G
MUFA 16:1 c: 0.099 G
MUFA 18:1: 3.447 G
MUFA 18:1 c: 2.892 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.591 G
PUFA 18:2: 0.343 G
PUFA 18:2 n-6 c,c: 0.167 G
PUFA 18:2 CLAs: 0.172 G
PUFA 18:3: 0.166 G
PUFA 18:3 n-3 c,c,c (ALA): 0.166 G
PUFA 20:3: 0.001 G
PUFA 20:4 n-6: 0.001 G
PUFA 20:4: 0.022 G
PUFA 2:4 n-6: 0.022 G
PUFA 20:5 n-3 (EPA): 0.025 G
PUFA 22:5 n-3 (DPA): 0.025 G
PUFA 22:6 n-3 (DHA): 0.008 G
Fatty acids, total trans: 0.573 G
Fatty acids, total trans-monoenoic: 0.569 G
TFA 16:1 t: 0.015 G
TFA 18:1 t: 0.554 G
TFA 18:2 t,t: 0.004 G
Fatty acids, total trans-polyenoic: 0.004 G
Cholesterol: 79 MG
Tryptophan: 0.259 G
Threonine: 1.116 G
Isoleucine: 1.048 G
Leucine: 1.807 G
Lysine: 2.044 G
Methionine: 0.764 G
Cystine: 0.306 G
Phenylalanine: 0.922 G
Tyrosine: 0.811 G
Valine: 1.192 G
Arginine: 1.576 G
Histidine: 0.496 G
Alanine: 1.164 G
Glutamic acid: 3.27 G
Glycine: 1.001 G
Proline: 0.75 G
Serine: 0.798 G
Lamb, New Zealand, imported, tunnel-boned leg, chump off, shank off, 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
ROUND OR LEG (MEAT CUT)
Water: 74.43 G
Energy: 121 KCAL
Energy: 504 kJ
Protein: 20.93 G
Total lipid (fat): 4.09 G
Ash: 1.14 G
Calcium, Ca: 4 MG
Iron, Fe: 1.4 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 197 MG
Potassium, K: 344 MG
Sodium, Na: 60 MG
Zinc, Zn: 3.26 MG
Copper, Cu: 0.123 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 3.6 UG
Thiamin: 0.14 MG
Riboflavin: 0.201 MG
Niacin: 5.234 MG
Pantothenic acid: 0.677 MG
Vitamin B-6: 0.225 MG
Vitamin B-12: 1.89 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.3 MG
Fatty acids, total saturated: 1.37 G
SFA 6:0: 0.011 G
SFA 10:0: 0.009 G
SFA 12:0: 0.007 G
SFA 14:0: 0.079 G
SFA 16:0: 0.645 G
SFA 17:0: 0.055 G
SFA 18:0: 0.557 G
SFA 20:0: 0.002 G
SFA 22:0: 0.007 G
Fatty acids, total monounsaturated: 1.272 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.05 G
MUFA 16:1 c: 0.042 G
MUFA 18:1: 1.219 G
MUFA 18:1 c: 1.113 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.333 G
PUFA 18:2: 0.162 G
PUFA 18:2 n-6 c,c: 0.113 G
PUFA 18:2 CLAs: 0.049 G
PUFA 18:3: 0.086 G
PUFA 18:3 n-3 c,c,c (ALA): 0.086 G
PUFA 20:3: 0.006 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.024 G
PUFA 2:4 n-6: 0.024 G
PUFA 20:5 n-3 (EPA): 0.029 G
PUFA 22:5 n-3 (DPA): 0.02 G
PUFA 22:6 n-3 (DHA): 0.006 G
Fatty acids, total trans: 0.114 G
Fatty acids, total trans-monoenoic: 0.114 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.106 G
Cholesterol: 64 MG
Tryptophan: 0.204 G
Threonine: 0.882 G
Isoleucine: 0.827 G
Leucine: 1.427 G
Lysine: 1.614 G
Methionine: 0.603 G
Cystine: 0.242 G
Phenylalanine: 0.728 G
Tyrosine: 0.64 G
Valine: 0.941 G
Arginine: 1.244 G
Histidine: 0.391 G
Alanine: 0.919 G
Glutamic acid: 2.582 G
Glycine: 0.79 G
Proline: 0.592 G
Serine: 0.63 G
Lamb, New Zealand, imported, tunnel-boned leg, chump off, shank off, 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'.
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
GRADE OF MEAT NOT KNOWN
ROUND OR LEG (MEAT CUT)
Water: 68.14 G
Energy: 159 KCAL
Energy: 666 kJ
Protein: 25.29 G
Total lipid (fat): 6.44 G
Ash: 1.17 G
Calcium, Ca: 4 MG
Iron, Fe: 1.71 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 213 MG
Potassium, K: 369 MG
Sodium, Na: 62 MG
Zinc, Zn: 3.69 MG
Copper, Cu: 0.155 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 4.6 UG
Thiamin: 0.107 MG
Riboflavin: 0.248 MG
Niacin: 5.892 MG
Pantothenic acid: 0.823 MG
Vitamin B-6: 0.275 MG
Vitamin B-12: 1.58 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 0.33 MG
Fatty acids, total saturated: 2.035 G
SFA 10:0: 0.012 G
SFA 12:0: 0.011 G
SFA 14:0: 0.129 G
SFA 16:0: 0.966 G
SFA 17:0: 0.096 G
SFA 18:0: 0.811 G
SFA 20:0: 0.002 G
SFA 22:0: 0.009 G
Fatty acids, total monounsaturated: 1.841 G
MUFA 14:1: 0.008 G
MUFA 16:1: 0.064 G
MUFA 16:1 c: 0.057 G
MUFA 18:1: 1.767 G
MUFA 18:1 c: 1.595 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.406 G
PUFA 18:2: 0.208 G
PUFA 18:2 n-6 c,c: 0.125 G
PUFA 18:2 CLAs: 0.083 G
PUFA 18:3: 0.113 G
PUFA 18:3 n-3 c,c,c (ALA): 0.113 G
PUFA 20:3: 0.002 G
PUFA 20:4 n-6: 0.002 G
PUFA 20:4: 0.025 G
PUFA 2:4 n-6: 0.025 G
PUFA 20:5 n-3 (EPA): 0.028 G
PUFA 22:5 n-3 (DPA): 0.022 G
PUFA 22:6 n-3 (DHA): 0.009 G
Fatty acids, total trans: 0.179 G
Fatty acids, total trans-monoenoic: 0.179 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.172 G
Cholesterol: 79 MG
Tryptophan: 0.28 G
Threonine: 1.207 G
Isoleucine: 1.132 G
Leucine: 1.953 G
Lysine: 2.209 G
Methionine: 0.825 G
Cystine: 0.331 G
Phenylalanine: 0.996 G
Tyrosine: 0.876 G
Valine: 1.288 G
Arginine: 1.703 G
Histidine: 0.536 G
Alanine: 1.257 G
Glutamic acid: 3.533 G
Glycine: 1.081 G
Proline: 0.811 G
Serine: 0.862 G
Lamb, New Zealand, imported, tunnel-boned leg, chump off, shank off, 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
ROUND OR LEG (MEAT CUT)
Water: 74.43 G
Energy: 121 KCAL
Energy: 504 kJ
Protein: 20.93 G
Total lipid (fat): 4.09 G
Ash: 1.14 G
Calcium, Ca: 4 MG
Iron, Fe: 1.4 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 197 MG
Potassium, K: 344 MG
Sodium, Na: 60 MG
Zinc, Zn: 3.26 MG
Copper, Cu: 0.123 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 3.6 UG
Thiamin: 0.14 MG
Riboflavin: 0.201 MG
Niacin: 5.234 MG
Pantothenic acid: 0.677 MG
Vitamin B-6: 0.225 MG
Vitamin B-12: 1.89 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Vitamin E (alpha-tocopherol): 0.3 MG
Fatty acids, total saturated: 1.37 G
SFA 6:0: 0.011 G
SFA 10:0: 0.009 G
SFA 12:0: 0.007 G
SFA 14:0: 0.079 G
SFA 16:0: 0.645 G
SFA 17:0: 0.055 G
SFA 18:0: 0.557 G
SFA 20:0: 0.002 G
SFA 22:0: 0.007 G
Fatty acids, total monounsaturated: 1.272 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.05 G
MUFA 16:1 c: 0.042 G
MUFA 18:1: 1.219 G
MUFA 18:1 c: 1.113 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.333 G
PUFA 18:2: 0.162 G
PUFA 18:2 n-6 c,c: 0.113 G
PUFA 18:2 CLAs: 0.049 G
PUFA 18:3: 0.086 G
PUFA 18:3 n-3 c,c,c (ALA): 0.086 G
PUFA 20:3: 0.006 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.024 G
PUFA 2:4 n-6: 0.024 G
PUFA 20:5 n-3 (EPA): 0.029 G
PUFA 22:5 n-3 (DPA): 0.02 G
PUFA 22:6 n-3 (DHA): 0.006 G
Fatty acids, total trans: 0.114 G
Fatty acids, total trans-monoenoic: 0.114 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.106 G
Cholesterol: 64 MG
Tryptophan: 0.231 G
Threonine: 0.998 G
Isoleucine: 0.937 G
Leucine: 1.616 G
Lysine: 1.828 G
Methionine: 0.683 G
Cystine: 0.274 G
Phenylalanine: 0.824 G
Tyrosine: 0.725 G
Valine: 1.066 G
Arginine: 1.409 G
Histidine: 0.443 G
Alanine: 1.04 G
Glutamic acid: 2.924 G
Glycine: 0.895 G
Proline: 0.671 G
Serine: 0.714 G
Lamb, NS as to cut
Water: 53.3 G
Energy: 292 KCAL
Protein: 24.32 G
Total lipid (fat): 20.77 G
Calcium, Ca: 17 MG
Iron, Fe: 1.86 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 187 MG
Potassium, K: 308 MG
Sodium, Na: 379 MG
Zinc, Zn: 4.42 MG
Copper, Cu: 0.118 MG
Selenium, Se: 26.2 UG
Thiamin: 0.099 MG
Riboflavin: 0.248 MG
Niacin: 6.607 MG
Vitamin B-6: 0.129 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Choline, total: 93 MG
Vitamin B-12: 2.53 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 4.6 UG
Fatty acids, total saturated: 8.76 G
SFA 10:0: 0.05 G
SFA 12:0: 0.089 G
SFA 14:0: 0.813 G
SFA 16:0: 4.444 G
SFA 18:0: 2.817 G
Fatty acids, total monounsaturated: 8.75 G
MUFA 16:1: 0.605 G
MUFA 18:1: 7.937 G
Fatty acids, total polyunsaturated: 1.498 G
PUFA 18:2: 1.131 G
PUFA 18:3: 0.298 G
PUFA 20:4: 0.069 G
Cholesterol: 96 MG
LAMB, RACK FR NZ 10/12
brand_owner: Beaver Street Fisheries Inc.
brand_name: PACKERS
gtin_upc: 90075391964531
ingredients: Lamb
serving_size: 113.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 221 KCAL
Protein: 18.58 G
Total lipid (fat): 15.93 G
Calcium, Ca: 9 MG
Iron, Fe: 1.27 MG
Sodium, Na: 53 MG
Fatty acids, total saturated: 7.08 G
Fatty acids, total monounsaturated: 6.19 G
Fatty acids, total polyunsaturated: 1.15 G
Cholesterol: 71 MG
LAMB, RACK FR NZ 10/12
brand_owner: Beaver Street Fisheries Inc.
brand_name: PACKERS
gtin_upc: 90075391964531
ingredients: Lamb
serving_size: 113.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 221 KCAL
Protein: 18.58 G
Total lipid (fat): 15.93 G
Calcium, Ca: 9 MG
Iron, Fe: 1.27 MG
Sodium, Na: 53 MG
Fatty acids, total saturated: 7.08 G
Fatty acids, total monounsaturated: 6.19 G
Fatty acids, total polyunsaturated: 1.15 G
Cholesterol: 71 MG
LAMB, RACK FR NZ 10/12
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391964531
ingredients: Lamb
serving_size: 113.0 g
household_serving_fulltext: 4 oz
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 221 KCAL
Protein: 18.58 G
Total lipid (fat): 15.93 G
Calcium, Ca: 9 MG
Iron, Fe: 1.27 MG
Sodium, Na: 53 MG
Fatty acids, total saturated: 7.08 G
Fatty acids, total monounsaturated: 6.19 G
Fatty acids, total polyunsaturated: 1.15 G
Cholesterol: 71 MG
LAMB, RACK FR NZ 10/12
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391964531
ingredients: Lamb
serving_size: 113.0 g
household_serving_fulltext: 4 oz
market_country: United States
Protein: 18.58 G
Total lipid (fat): 15.93 G
Calcium, Ca: 9 MG
Iron, Fe: 1.27 MG
Sodium, Na: 53 MG
Fatty acids, total saturated: 7.08 G
Fatty acids, total monounsaturated: 6.19 G
Fatty acids, total polyunsaturated: 1.15 G
Cholesterol: 71 MG
LAMB, RACK FR NZ 12/14
brand_owner: Beaver Street Fisheries Inc.
brand_name: PACKERS
gtin_upc: 90075391963596
ingredients: Lamb
serving_size: 113.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 106 KCAL
Protein: 30.09 G
Total lipid (fat): 9.73 G
Calcium, Ca: 23 MG
Iron, Fe: 1.91 MG
Sodium, Na: 84 MG
Fatty acids, total saturated: 3.54 G
Cholesterol: 97 MG
LAMB, RACK FR NZ 12/14
brand_owner: Beaver Street Fisheries Inc.
brand_name: PACKERS
gtin_upc: 90075391963596
ingredients: Lamb
serving_size: 113.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 106 KCAL
Protein: 30.09 G
Total lipid (fat): 9.73 G
Calcium, Ca: 23 MG
Iron, Fe: 1.91 MG
Sodium, Na: 84 MG
Fatty acids, total saturated: 3.54 G
Cholesterol: 97 MG
LAMB, RACK FR NZ 12/14
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391963596
ingredients: Lamb
serving_size: 113.0 g
household_serving_fulltext: 4 oz
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 106 KCAL
Protein: 30.09 G
Total lipid (fat): 9.73 G
Calcium, Ca: 23 MG
Iron, Fe: 1.91 MG
Sodium, Na: 84 MG
Fatty acids, total saturated: 3.54 G
Cholesterol: 97 MG
LAMB, RACK FR NZ 12/14
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391963596
ingredients: Lamb
serving_size: 113.0 g
household_serving_fulltext: 4 oz
market_country: United States
Protein: 30.09 G
Total lipid (fat): 9.73 G
Calcium, Ca: 23 MG
Iron, Fe: 1.91 MG
Sodium, Na: 84 MG
Fatty acids, total saturated: 3.54 G
Cholesterol: 97 MG
LAMB, RACK FR NZ 14/16
brand_owner: Beaver Street Fisheries Inc.
brand_name: PACKERS
gtin_upc: 90075391964678
ingredients: Lamb
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 152 KCAL
Protein: 20.54 G
Total lipid (fat): 7.14 G
Calcium, Ca: 8 MG
Iron, Fe: 1.4 MG
Potassium, K: 330 MG
Sodium, Na: 62 MG
Vitamin A, IU: 5 IU
Fatty acids, total saturated: 3.12 G
Cholesterol: 62 MG
LAMB, RACK FR NZ 14/16
brand_owner: Beaver Street Fisheries Inc.
brand_name: PACKERS
gtin_upc: 90075391964678
ingredients: Lamb
serving_size: 112.0 g
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 152 KCAL
Protein: 20.54 G
Total lipid (fat): 7.14 G
Calcium, Ca: 8 MG
Iron, Fe: 1.4 MG
Potassium, K: 330 MG
Sodium, Na: 62 MG
Vitamin A, IU: 5 IU
Fatty acids, total saturated: 3.12 G
Cholesterol: 62 MG
LAMB, RACK FR NZ 14/16
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391964678
ingredients: Lamb
serving_size: 112.0 g
household_serving_fulltext: 4 oz
branded_food_category: Meat/Poultry/Other Animals Unprepared/Unprocessed
market_country: United States
Energy: 152 KCAL
Protein: 20.54 G
Total lipid (fat): 7.14 G
Calcium, Ca: 8 MG
Iron, Fe: 1.4 MG
Potassium, K: 330 MG
Sodium, Na: 62 MG
Vitamin A, IU: 5 IU
Fatty acids, total saturated: 3.12 G
Cholesterol: 62 MG
LAMB, RACK FR NZ 14/16
brand_owner: Beaver Street Fisheries Inc.
gtin_upc: 90075391964678
ingredients: Lamb
serving_size: 112.0 g
household_serving_fulltext: 4 oz
market_country: United States
Protein: 20.54 G
Total lipid (fat): 7.14 G
Calcium, Ca: 8 MG
Iron, Fe: 1.4 MG
Potassium, K: 330 MG
Sodium, Na: 62 MG
Vitamin A, IU: 5 IU
Fatty acids, total saturated: 3.12 G
Cholesterol: 62 MG
Lamb, rib, separable lean and fat, trimmed to 1/4 fat, choice, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 47.06 G
Energy: 361 KCAL
Energy: 1510 kJ
Protein: 22.13 G
Total lipid (fat): 29.59 G
Ash: 1.14 G
Calcium, Ca: 19 MG
Iron, Fe: 1.88 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 178 MG
Potassium, K: 270 MG
Sodium, Na: 76 MG
Zinc, Zn: 4 MG
Copper, Cu: 0.121 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 23.9 UG
Thiamin: 0.09 MG
Riboflavin: 0.22 MG
Niacin: 7 MG
Pantothenic acid: 0.61 MG
Vitamin B-6: 0.11 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Choline, total: 86.4 MG
Betaine: 11.3 MG
Vitamin B-12: 2.54 UG
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 5.3 UG
Fatty acids, total saturated: 12.7 G
SFA 10:0: 0.07 G
SFA 12:0: 0.12 G
SFA 14:0: 1.14 G
SFA 16:0: 6.43 G
SFA 18:0: 4.02 G
Fatty acids, total monounsaturated: 12.12 G
MUFA 16:1: 0.86 G
MUFA 18:1: 10.89 G
Fatty acids, total polyunsaturated: 2.37 G
PUFA 18:2: 1.74 G
PUFA 18:3: 0.52 G
PUFA 20:4: 0.11 G
Cholesterol: 99 MG
Tryptophan: 0.259 G
Threonine: 0.947 G
Isoleucine: 1.068 G
Leucine: 1.721 G
Lysine: 1.954 G
Methionine: 0.568 G
Cystine: 0.264 G
Phenylalanine: 0.901 G
Tyrosine: 0.744 G
Valine: 1.194 G
Arginine: 1.315 G
Histidine: 0.701 G
Alanine: 1.331 G
Aspartic acid: 1.948 G
Glutamic acid: 3.211 G
Glycine: 1.081 G
Proline: 0.928 G
Serine: 0.823 G
Lamb, rib, separable lean and fat, trimmed to 1/4 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 47.89 G
Energy: 359 KCAL
Energy: 1502 kJ
Protein: 21.12 G
Total lipid (fat): 29.82 G
Ash: 0.93 G
Calcium, Ca: 22 MG
Iron, Fe: 1.6 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 166 MG
Potassium, K: 271 MG
Sodium, Na: 73 MG
Zinc, Zn: 3.49 MG
Copper, Cu: 0.115 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 21.8 UG
Thiamin: 0.09 MG
Riboflavin: 0.21 MG
Niacin: 6.75 MG
Pantothenic acid: 0.63 MG
Vitamin B-6: 0.11 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Vitamin B-12: 2.23 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Fatty acids, total saturated: 12.77 G
SFA 10:0: 0.08 G
SFA 12:0: 0.13 G
SFA 14:0: 1.19 G
SFA 16:0: 6.45 G
SFA 18:0: 4.08 G
Fatty acids, total monounsaturated: 12.52 G
MUFA 16:1: 0.87 G
MUFA 18:1: 11.33 G
Fatty acids, total polyunsaturated: 2.17 G
PUFA 18:2: 1.63 G
PUFA 18:3: 0.46 G
PUFA 20:4: 0.09 G
Cholesterol: 97 MG
Tryptophan: 0.247 G
Threonine: 0.904 G
Isoleucine: 1.019 G
Leucine: 1.642 G
Lysine: 1.865 G
Methionine: 0.542 G
Cystine: 0.252 G
Phenylalanine: 0.86 G
Tyrosine: 0.71 G
Valine: 1.139 G
Arginine: 1.254 G
Histidine: 0.669 G
Alanine: 1.27 G
Aspartic acid: 1.859 G
Glutamic acid: 3.064 G
Glycine: 1.031 G
Proline: 0.886 G
Serine: 0.785 G
Lamb, rib, 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 50.8 G
Energy: 372 KCAL
Energy: 1556 kJ
Protein: 14.52 G
Total lipid (fat): 34.39 G
Ash: 0.74 G
Calcium, Ca: 15 MG
Iron, Fe: 1.39 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 137 MG
Potassium, K: 190 MG
Sodium, Na: 56 MG
Zinc, Zn: 2.71 MG
Copper, Cu: 0.089 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 16.8 UG
Thiamin: 0.1 MG
Riboflavin: 0.19 MG
Niacin: 6.09 MG
Pantothenic acid: 0.62 MG
Vitamin B-6: 0.11 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Vitamin B-12: 2.09 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Fatty acids, total saturated: 15.16 G
SFA 10:0: 0.09 G
SFA 12:0: 0.15 G
SFA 14:0: 1.4 G
SFA 16:0: 7.6 G
SFA 18:0: 4.77 G
Fatty acids, total monounsaturated: 14.13 G
MUFA 16:1: 1 G
MUFA 18:1: 12.68 G
Fatty acids, total polyunsaturated: 2.69 G
PUFA 18:2: 1.97 G
PUFA 18:3: 0.62 G
PUFA 20:4: 0.1 G
Cholesterol: 76 MG
Tryptophan: 0.17 G
Threonine: 0.621 G
Isoleucine: 0.7 G
Leucine: 1.129 G
Lysine: 1.282 G
Methionine: 0.373 G
Cystine: 0.173 G
Phenylalanine: 0.591 G
Tyrosine: 0.488 G
Valine: 0.783 G
Arginine: 0.862 G
Histidine: 0.46 G
Alanine: 0.873 G
Aspartic acid: 1.278 G
Glutamic acid: 2.106 G
Glycine: 0.709 G
Proline: 0.609 G
Serine: 0.54 G
Lamb, rib, 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 49.03 G
Energy: 340 KCAL
Energy: 1423 kJ
Protein: 23.06 G
Total lipid (fat): 26.82 G
Ash: 1.19 G
Calcium, Ca: 18 MG
Iron, Fe: 1.93 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 184 MG
Potassium, K: 277 MG
Sodium, Na: 77 MG
Zinc, Zn: 4.21 MG
Copper, Cu: 0.124 MG
Manganese, Mn: 0.021 MG
Selenium, Se: 24.7 UG
Thiamin: 0.09 MG
Riboflavin: 0.23 MG
Niacin: 6.92 MG
Pantothenic acid: 0.61 MG
Vitamin B-6: 0.11 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Vitamin B-12: 2.56 UG
Fatty acids, total saturated: 11.36 G
SFA 10:0: 0.07 G
SFA 12:0: 0.11 G
SFA 14:0: 1.01 G
SFA 16:0: 5.78 G
SFA 18:0: 3.61 G
Fatty acids, total monounsaturated: 10.97 G
MUFA 16:1: 0.78 G
MUFA 18:1: 9.86 G
Fatty acids, total polyunsaturated: 2.17 G
PUFA 18:2: 1.6 G
PUFA 18:3: 0.46 G
PUFA 20:4: 0.12 G
Cholesterol: 98 MG
Tryptophan: 0.27 G
Threonine: 0.987 G
Isoleucine: 1.113 G
Leucine: 1.794 G
Lysine: 2.037 G
Methionine: 0.592 G
Cystine: 0.275 G
Phenylalanine: 0.939 G
Tyrosine: 0.775 G
Valine: 1.244 G
Arginine: 1.37 G
Histidine: 0.731 G
Alanine: 1.387 G
Aspartic acid: 2.03 G
Glutamic acid: 3.347 G
Glycine: 1.126 G
Proline: 0.967 G
Serine: 0.857 G
Lamb, rib, 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 49.59 G
Energy: 341 KCAL
Energy: 1427 kJ
Protein: 21.82 G
Total lipid (fat): 27.53 G
Ash: 0.95 G
Calcium, Ca: 22 MG
Iron, Fe: 1.62 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 170 MG
Potassium, K: 277 MG
Sodium, Na: 74 MG
Zinc, Zn: 3.62 MG
Copper, Cu: 0.117 MG
Manganese, Mn: 0.021 MG
Selenium, Se: 22.3 UG
Thiamin: 0.09 MG
Riboflavin: 0.21 MG
Niacin: 6.67 MG
Pantothenic acid: 0.64 MG
Vitamin B-6: 0.12 MG
Folate, total: 16 UG
Folate, food: 16 UG
Folate, DFE: 16 UG
Vitamin B-12: 2.22 UG
Fatty acids, total saturated: 11.66 G
SFA 10:0: 0.07 G
SFA 12:0: 0.12 G
SFA 14:0: 1.09 G
SFA 16:0: 5.91 G
SFA 18:0: 3.74 G
Fatty acids, total monounsaturated: 11.59 G
MUFA 16:1: 0.8 G
MUFA 18:1: 10.51 G
Fatty acids, total polyunsaturated: 1.99 G
PUFA 18:2: 1.5 G
PUFA 18:3: 0.4 G
PUFA 20:4: 0.09 G
Cholesterol: 96 MG
Tryptophan: 0.255 G
Threonine: 0.934 G
Isoleucine: 1.053 G
Leucine: 1.697 G
Lysine: 1.927 G
Methionine: 0.56 G
Cystine: 0.26 G
Phenylalanine: 0.888 G
Tyrosine: 0.733 G
Valine: 1.177 G
Arginine: 1.296 G
Histidine: 0.691 G
Alanine: 1.312 G
Aspartic acid: 1.92 G
Glutamic acid: 3.166 G
Glycine: 1.065 G
Proline: 0.915 G
Serine: 0.811 G
Lamb, rib, 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 53.68 G
Energy: 342 KCAL
Energy: 1431 kJ
Protein: 15.32 G
Total lipid (fat): 30.71 G
Ash: 0.78 G
Calcium, Ca: 14 MG
Iron, Fe: 1.43 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 143 MG
Potassium, K: 201 MG
Sodium, Na: 58 MG
Zinc, Zn: 2.87 MG
Copper, Cu: 0.092 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 17.7 UG
Thiamin: 0.1 MG
Riboflavin: 0.19 MG
Niacin: 6.06 MG
Pantothenic acid: 0.62 MG
Vitamin B-6: 0.12 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Vitamin B-12: 2.14 UG
Fatty acids, total saturated: 13.43 G
SFA 10:0: 0.08 G
SFA 12:0: 0.13 G
SFA 14:0: 1.23 G
SFA 16:0: 6.75 G
SFA 18:0: 4.23 G
Fatty acids, total monounsaturated: 12.6 G
MUFA 16:1: 0.89 G
MUFA 18:1: 11.32 G
Fatty acids, total polyunsaturated: 2.42 G
PUFA 18:2: 1.77 G
PUFA 18:3: 0.55 G
PUFA 20:4: 0.1 G
Cholesterol: 74 MG
Tryptophan: 0.179 G
Threonine: 0.656 G
Isoleucine: 0.739 G
Leucine: 1.191 G
Lysine: 1.353 G
Methionine: 0.393 G
Cystine: 0.183 G
Phenylalanine: 0.624 G
Tyrosine: 0.515 G
Valine: 0.826 G
Arginine: 0.91 G
Histidine: 0.485 G
Alanine: 0.921 G
Aspartic acid: 1.348 G
Glutamic acid: 2.223 G
Glycine: 0.748 G
Proline: 0.642 G
Serine: 0.569 G
Lamb, rib, 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 58.83 G
Energy: 235 KCAL
Energy: 983 kJ
Protein: 27.74 G
Total lipid (fat): 12.95 G
Ash: 1.4 G
Calcium, Ca: 16 MG
Iron, Fe: 2.21 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 213 MG
Potassium, K: 313 MG
Sodium, Na: 85 MG
Zinc, Zn: 5.27 MG
Copper, Cu: 0.139 MG
Manganese, Mn: 0.029 MG
Selenium, Se: 31 UG
Thiamin: 0.1 MG
Riboflavin: 0.25 MG
Niacin: 6.55 MG
Pantothenic acid: 0.63 MG
Vitamin B-6: 0.15 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Choline, total: 104.4 MG
Betaine: 13.7 MG
Vitamin B-12: 2.64 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 4.1 UG
Fatty acids, total saturated: 4.65 G
SFA 10:0: 0.02 G
SFA 12:0: 0.03 G
SFA 14:0: 0.34 G
SFA 16:0: 2.52 G
SFA 18:0: 1.54 G
Fatty acids, total monounsaturated: 5.21 G
MUFA 16:1: 0.39 G
MUFA 18:1: 4.71 G
Fatty acids, total polyunsaturated: 1.18 G
PUFA 18:2: 0.89 G
PUFA 18:3: 0.17 G
PUFA 20:4: 0.12 G
Cholesterol: 91 MG
Tryptophan: 0.324 G
Threonine: 1.187 G
Isoleucine: 1.338 G
Leucine: 2.157 G
Lysine: 2.449 G
Methionine: 0.712 G
Cystine: 0.331 G
Phenylalanine: 1.129 G
Tyrosine: 0.932 G
Valine: 1.497 G
Arginine: 1.648 G
Histidine: 0.879 G
Alanine: 1.668 G
Aspartic acid: 2.441 G
Glutamic acid: 4.025 G
Glycine: 1.355 G
Proline: 1.163 G
Serine: 1.031 G
Lamb, rib, 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 60.13 G
Energy: 232 KCAL
Energy: 971 kJ
Protein: 26.16 G
Total lipid (fat): 13.31 G
Ash: 1.07 G
Calcium, Ca: 21 MG
Iron, Fe: 1.77 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 195 MG
Potassium, K: 315 MG
Sodium, Na: 81 MG
Zinc, Zn: 4.47 MG
Copper, Cu: 0.129 MG
Manganese, Mn: 0.028 MG
Selenium, Se: 26.9 UG
Thiamin: 0.09 MG
Riboflavin: 0.23 MG
Niacin: 6.16 MG
Pantothenic acid: 0.66 MG
Vitamin B-6: 0.15 MG
Folate, total: 22 UG
Folate, food: 22 UG
Folate, DFE: 22 UG
Vitamin B-12: 2.16 UG
Vitamin E (alpha-tocopherol): 0.15 MG
Fatty acids, total saturated: 4.76 G
SFA 10:0: 0.03 G
SFA 12:0: 0.04 G
SFA 14:0: 0.42 G
SFA 16:0: 2.56 G
SFA 18:0: 1.64 G
Fatty acids, total monounsaturated: 5.83 G
MUFA 16:1: 0.4 G
MUFA 18:1: 5.4 G
Fatty acids, total polyunsaturated: 0.87 G
PUFA 18:2: 0.71 G
PUFA 18:3: 0.08 G
PUFA 20:4: 0.09 G
Cholesterol: 88 MG
Tryptophan: 0.306 G
Threonine: 1.119 G
Isoleucine: 1.262 G
Leucine: 2.034 G
Lysine: 2.31 G
Methionine: 0.671 G
Cystine: 0.312 G
Phenylalanine: 1.065 G
Tyrosine: 0.879 G
Valine: 1.411 G
Arginine: 1.554 G
Histidine: 0.829 G
Alanine: 1.573 G
Aspartic acid: 2.302 G
Glutamic acid: 3.796 G
Glycine: 1.277 G
Proline: 1.097 G
Serine: 0.972 G
Lamb, rib, 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 70.44 G
Energy: 169 KCAL
Energy: 707 kJ
Protein: 19.98 G
Total lipid (fat): 9.23 G
Ash: 1.01 G
Calcium, Ca: 12 MG
Iron, Fe: 1.67 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 181 MG
Potassium, K: 265 MG
Sodium, Na: 72 MG
Zinc, Zn: 3.8 MG
Copper, Cu: 0.111 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 22.3 UG
Thiamin: 0.12 MG
Riboflavin: 0.2 MG
Niacin: 5.89 MG
Pantothenic acid: 0.65 MG
Vitamin B-6: 0.16 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Vitamin B-12: 2.38 UG
Vitamin E (alpha-tocopherol): 0.19 MG
Fatty acids, total saturated: 3.3 G
SFA 10:0: 0.01 G
SFA 12:0: 0.02 G
SFA 14:0: 0.24 G
SFA 16:0: 1.79 G
SFA 18:0: 1.1 G
Fatty acids, total monounsaturated: 3.71 G
MUFA 16:1: 0.28 G
MUFA 18:1: 3.36 G
Fatty acids, total polyunsaturated: 0.84 G
PUFA 18:2: 0.63 G
PUFA 18:3: 0.12 G
PUFA 20:4: 0.09 G
Cholesterol: 66 MG
Tryptophan: 0.234 G
Threonine: 0.855 G
Isoleucine: 0.964 G
Leucine: 1.554 G
Lysine: 1.765 G
Methionine: 0.513 G
Cystine: 0.239 G
Phenylalanine: 0.814 G
Tyrosine: 0.672 G
Valine: 1.078 G
Arginine: 1.187 G
Histidine: 0.633 G
Alanine: 1.202 G
Aspartic acid: 1.759 G
Glutamic acid: 2.9 G
Glycine: 0.976 G
Proline: 0.838 G
Serine: 0.743 G
Lamb, shoulder, arm, separable lean and fat, trimmed to 1/4 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 44.22 G
Energy: 346 KCAL
Energy: 1448 kJ
Protein: 30.39 G
Total lipid (fat): 24 G
Ash: 1.1 G
Calcium, Ca: 25 MG
Iron, Fe: 2.39 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 206 MG
Potassium, K: 306 MG
Sodium, Na: 72 MG
Zinc, Zn: 6.08 MG
Copper, Cu: 0.139 MG
Manganese, Mn: 0.023 MG
Selenium, Se: 37.2 UG
Thiamin: 0.07 MG
Riboflavin: 0.25 MG
Niacin: 6.66 MG
Pantothenic acid: 0.61 MG
Vitamin B-6: 0.11 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Vitamin B-12: 2.58 UG
Vitamin E (alpha-tocopherol): 0.15 MG
Fatty acids, total saturated: 9.87 G
SFA 10:0: 0.06 G
SFA 12:0: 0.1 G
SFA 14:0: 0.91 G
SFA 16:0: 5.05 G
SFA 18:0: 3.2 G
Fatty acids, total monounsaturated: 10.18 G
MUFA 16:1: 0.7 G
MUFA 18:1: 9.27 G
Fatty acids, total polyunsaturated: 1.71 G
PUFA 18:2: 1.3 G
PUFA 18:3: 0.31 G
PUFA 20:4: 0.09 G
Cholesterol: 120 MG
Tryptophan: 0.355 G
Threonine: 1.301 G
Isoleucine: 1.466 G
Leucine: 2.364 G
Lysine: 2.684 G
Methionine: 0.78 G
Cystine: 0.363 G
Phenylalanine: 1.237 G
Tyrosine: 1.022 G
Valine: 1.64 G
Arginine: 1.806 G
Histidine: 0.963 G
Alanine: 1.828 G
Aspartic acid: 2.675 G
Glutamic acid: 4.411 G
Glycine: 1.484 G
Proline: 1.275 G
Serine: 1.13 G
Lamb, shoulder, arm, separable lean and fat, trimmed to 1/4 fat, choice, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 54.69 G
Energy: 281 KCAL
Energy: 1176 kJ
Protein: 24.44 G
Total lipid (fat): 19.55 G
Ash: 1.31 G
Calcium, Ca: 18 MG
Iron, Fe: 2.09 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 197 MG
Potassium, K: 309 MG
Sodium, Na: 77 MG
Zinc, Zn: 4.89 MG
Copper, Cu: 0.133 MG
Manganese, Mn: 0.023 MG
Selenium, Se: 27.6 UG
Thiamin: 0.1 MG
Riboflavin: 0.27 MG
Niacin: 7.02 MG
Pantothenic acid: 0.68 MG
Vitamin B-6: 0.12 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Vitamin B-12: 2.86 UG
Vitamin E (alpha-tocopherol): 0.13 MG
Fatty acids, total saturated: 8.37 G
SFA 10:0: 0.05 G
SFA 12:0: 0.08 G
SFA 14:0: 0.75 G
SFA 16:0: 4.24 G
SFA 18:0: 2.65 G
Fatty acids, total monounsaturated: 8.01 G
MUFA 16:1: 0.57 G
MUFA 18:1: 7.19 G
Fatty acids, total polyunsaturated: 1.57 G
PUFA 18:2: 1.15 G
PUFA 18:3: 0.34 G
PUFA 20:4: 0.08 G
Cholesterol: 96 MG
Tryptophan: 0.286 G
Threonine: 1.046 G
Isoleucine: 1.179 G
Leucine: 1.901 G
Lysine: 2.158 G
Methionine: 0.627 G
Cystine: 0.292 G
Phenylalanine: 0.995 G
Tyrosine: 0.821 G
Valine: 1.319 G
Arginine: 1.452 G
Histidine: 0.774 G
Alanine: 1.47 G
Aspartic acid: 2.151 G
Glutamic acid: 3.547 G
Glycine: 1.194 G
Proline: 1.025 G
Serine: 0.909 G
Lamb, shoulder, arm, separable lean and fat, trimmed to 1/4 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 55.92 G
Energy: 279 KCAL
Energy: 1167 kJ
Protein: 22.53 G
Total lipid (fat): 20.24 G
Ash: 1.21 G
Calcium, Ca: 18 MG
Iron, Fe: 2.03 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 183 MG
Potassium, K: 259 MG
Sodium, Na: 65 MG
Zinc, Zn: 4.48 MG
Copper, Cu: 0.113 MG
Manganese, Mn: 0.021 MG
Selenium, Se: 25.4 UG
Thiamin: 0.09 MG
Riboflavin: 0.25 MG
Niacin: 6.66 MG
Pantothenic acid: 0.71 MG
Vitamin B-6: 0.12 MG
Folate, total: 20 UG
Folate, food: 20 UG
Folate, DFE: 20 UG
Vitamin B-12: 2.55 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Fatty acids, total saturated: 8.74 G
SFA 10:0: 0.05 G
SFA 12:0: 0.09 G
SFA 14:0: 0.79 G
SFA 16:0: 4.41 G
SFA 18:0: 2.77 G
Fatty acids, total monounsaturated: 8.3 G
MUFA 16:1: 0.59 G
MUFA 18:1: 7.45 G
Fatty acids, total polyunsaturated: 1.61 G
PUFA 18:2: 1.18 G
PUFA 18:3: 0.36 G
PUFA 20:4: 0.07 G
Cholesterol: 92 MG
Tryptophan: 0.263 G
Threonine: 0.964 G
Isoleucine: 1.087 G
Leucine: 1.753 G
Lysine: 1.99 G
Methionine: 0.578 G
Cystine: 0.269 G
Phenylalanine: 0.917 G
Tyrosine: 0.757 G
Valine: 1.216 G
Arginine: 1.339 G
Histidine: 0.714 G
Alanine: 1.355 G
Aspartic acid: 1.983 G
Glutamic acid: 3.27 G
Glycine: 1.101 G
Proline: 0.945 G
Serine: 0.838 G
Lamb, shoulder, arm, 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 61.76 G
Energy: 260 KCAL
Energy: 1088 kJ
Protein: 16.79 G
Total lipid (fat): 20.9 G
Ash: 0.9 G
Calcium, Ca: 14 MG
Iron, Fe: 1.56 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 159 MG
Potassium, K: 238 MG
Sodium, Na: 60 MG
Zinc, Zn: 3.43 MG
Copper, Cu: 0.102 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 19.3 UG
Thiamin: 0.11 MG
Riboflavin: 0.22 MG
Niacin: 6.09 MG
Pantothenic acid: 0.69 MG
Vitamin B-6: 0.13 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Vitamin B-12: 2.44 UG
Vitamin E (alpha-tocopherol): 0.21 MG
Fatty acids, total saturated: 9.15 G
SFA 10:0: 0.05 G
SFA 12:0: 0.09 G
SFA 14:0: 0.84 G
SFA 16:0: 4.6 G
SFA 18:0: 2.88 G
Fatty acids, total monounsaturated: 8.58 G
MUFA 16:1: 0.61 G
MUFA 18:1: 7.7 G
Fatty acids, total polyunsaturated: 1.65 G
PUFA 18:2: 1.2 G
PUFA 18:3: 0.37 G
PUFA 20:4: 0.07 G
Cholesterol: 71 MG
Tryptophan: 0.196 G
Threonine: 0.719 G
Isoleucine: 0.81 G
Leucine: 1.306 G
Lysine: 1.483 G
Methionine: 0.431 G
Cystine: 0.2 G
Phenylalanine: 0.683 G
Tyrosine: 0.564 G
Valine: 0.906 G
Arginine: 0.997 G
Histidine: 0.532 G
Alanine: 1.01 G
Aspartic acid: 1.478 G
Glutamic acid: 2.436 G
Glycine: 0.82 G
Proline: 0.704 G
Serine: 0.624 G
Lamb, shoulder, arm, separable lean and fat, trimmed to 1/8 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 44.92 G
Energy: 337 KCAL
Energy: 1410 kJ
Protein: 31.1 G
Total lipid (fat): 22.65 G
Ash: 1.12 G
Calcium, Ca: 25 MG
Iron, Fe: 2.43 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 210 MG
Potassium, K: 311 MG
Sodium, Na: 72 MG
Zinc, Zn: 6.24 MG
Copper, Cu: 0.141 MG
Manganese, Mn: 0.023 MG
Selenium, Se: 37.9 UG
Thiamin: 0.07 MG
Riboflavin: 0.25 MG
Niacin: 6.61 MG
Pantothenic acid: 0.61 MG
Vitamin B-6: 0.11 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Vitamin B-12: 2.59 UG
Fatty acids, total saturated: 9.21 G
SFA 10:0: 0.06 G
SFA 12:0: 0.09 G
SFA 14:0: 0.85 G
SFA 16:0: 4.73 G
SFA 18:0: 3 G
Fatty acids, total monounsaturated: 9.63 G
MUFA 16:1: 0.66 G
MUFA 18:1: 8.78 G
Fatty acids, total polyunsaturated: 1.6 G
PUFA 18:2: 1.23 G
PUFA 18:3: 0.28 G
PUFA 20:4: 0.09 G
Cholesterol: 120 MG
Tryptophan: 0.363 G
Threonine: 1.331 G
Isoleucine: 1.5 G
Leucine: 2.419 G
Lysine: 2.746 G
Methionine: 0.798 G
Cystine: 0.371 G
Phenylalanine: 1.266 G
Tyrosine: 1.045 G
Valine: 1.678 G
Arginine: 1.847 G
Histidine: 0.985 G
Alanine: 1.87 G
Aspartic acid: 2.737 G
Glutamic acid: 4.512 G
Glycine: 1.519 G
Proline: 1.304 G
Serine: 1.156 G
Lamb, shoulder, arm, 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
RIB (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 63.3 G
Energy: 244 KCAL
Energy: 1021 kJ
Protein: 17.19 G
Total lipid (fat): 18.94 G
Ash: 0.92 G
Calcium, Ca: 14 MG
Iron, Fe: 1.58 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 162 MG
Potassium, K: 244 MG
Sodium, Na: 61 MG
Zinc, Zn: 3.52 MG
Copper, Cu: 0.104 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 19.8 UG
Thiamin: 0.11 MG
Riboflavin: 0.22 MG
Niacin: 6.08 MG
Pantothenic acid: 0.69 MG
Vitamin B-6: 0.13 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Vitamin B-12: 2.47 UG
Fatty acids, total saturated: 8.24 G
SFA 10:0: 0.05 G
SFA 12:0: 0.08 G
SFA 14:0: 0.75 G
SFA 16:0: 4.15 G
SFA 18:0: 2.6 G
Fatty acids, total monounsaturated: 7.77 G
MUFA 16:1: 0.55 G
MUFA 18:1: 6.98 G
Fatty acids, total polyunsaturated: 1.5 G
PUFA 18:2: 1.1 G
PUFA 18:3: 0.34 G
PUFA 20:4: 0.06 G
Cholesterol: 70 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: 0.928 G
Arginine: 1.021 G
Histidine: 0.545 G
Alanine: 1.034 G
Aspartic acid: 1.513 G
Glutamic acid: 2.494 G
Glycine: 0.84 G
Proline: 0.721 G
Serine: 0.639 G
Lamb, shoulder, arm, separable lean and fat, trimmed to 1/8 fat, choice, 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 57.07 G
Energy: 267 KCAL
Energy: 1117 kJ
Protein: 22.93 G
Total lipid (fat): 18.75 G
Ash: 1.23 G
Calcium, Ca: 17 MG
Iron, Fe: 2.05 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 185 MG
Potassium, K: 262 MG
Sodium, Na: 65 MG
Zinc, Zn: 4.58 MG
Copper, Cu: 0.114 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 25.8 UG
Thiamin: 0.09 MG
Riboflavin: 0.25 MG
Niacin: 6.62 MG
Pantothenic acid: 0.71 MG
Vitamin B-6: 0.13 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Vitamin B-12: 2.56 UG
Fatty acids, total saturated: 8.04 G
SFA 10:0: 0.05 G
SFA 12:0: 0.08 G
SFA 14:0: 0.72 G
SFA 16:0: 4.07 G
SFA 18:0: 2.55 G
Fatty acids, total monounsaturated: 7.68 G
MUFA 16:1: 0.55 G
MUFA 18:1: 6.9 G
Fatty acids, total polyunsaturated: 1.5 G
PUFA 18:2: 1.1 G
PUFA 18:3: 0.33 G
PUFA 20:4: 0.07 G
Cholesterol: 91 MG
Tryptophan: 0.268 G
Threonine: 0.982 G
Isoleucine: 1.106 G
Leucine: 1.784 G
Lysine: 2.025 G
Methionine: 0.589 G
Cystine: 0.274 G
Phenylalanine: 0.934 G
Tyrosine: 0.771 G
Valine: 1.237 G
Arginine: 1.362 G
Histidine: 0.726 G
Alanine: 1.379 G
Aspartic acid: 2.019 G
Glutamic acid: 3.328 G
Glycine: 1.12 G
Proline: 0.962 G
Serine: 0.853 G
Lamb, shoulder, arm, 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.
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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 55.77 G
Energy: 269 KCAL
Energy: 1125 kJ
Protein: 24.91 G
Total lipid (fat): 18.05 G
Ash: 1.33 G
Calcium, Ca: 18 MG
Iron, Fe: 2.12 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 200 MG
Potassium, K: 314 MG
Sodium, Na: 78 MG
Zinc, Zn: 5.01 MG
Copper, Cu: 0.135 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 28.1 UG
Thiamin: 0.1 MG
Riboflavin: 0.27 MG
Niacin: 6.99 MG
Pantothenic acid: 0.68 MG
Vitamin B-6: 0.12 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Vitamin B-12: 2.88 UG
Fatty acids, total saturated: 7.66 G
SFA 10:0: 0.04 G
SFA 12:0: 0.07 G
SFA 14:0: 0.68 G
SFA 16:0: 3.89 G
SFA 18:0: 2.43 G
Fatty acids, total monounsaturated: 7.38 G
MUFA 16:1: 0.53 G
MUFA 18:1: 6.64 G
Fatty acids, total polyunsaturated: 1.46 G
PUFA 18:2: 1.07 G
PUFA 18:3: 0.31 G
PUFA 20:4: 0.08 G
Cholesterol: 96 MG
Tryptophan: 0.291 G
Threonine: 1.066 G
Isoleucine: 1.202 G
Leucine: 1.937 G
Lysine: 2.2 G
Methionine: 0.639 G
Cystine: 0.297 G
Phenylalanine: 1.014 G
Tyrosine: 0.837 G
Valine: 1.344 G
Arginine: 1.48 G
Histidine: 0.789 G
Alanine: 1.498 G
Aspartic acid: 2.192 G
Glutamic acid: 3.615 G
Glycine: 1.217 G
Proline: 1.045 G
Serine: 0.926 G
Lamb, shoulder, arm, separable lean only, trimmed to 1/4 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 49.32 G
Energy: 279 KCAL
Energy: 1167 kJ
Protein: 35.54 G
Total lipid (fat): 14.08 G
Ash: 1.22 G
Calcium, Ca: 26 MG
Iron, Fe: 2.7 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 232 MG
Potassium, K: 338 MG
Sodium, Na: 76 MG
Zinc, Zn: 7.3 MG
Copper, Cu: 0.154 MG
Manganese, Mn: 0.028 MG
Selenium, Se: 37.8 UG
Thiamin: 0.07 MG
Riboflavin: 0.27 MG
Niacin: 6.33 MG
Pantothenic acid: 0.62 MG
Vitamin B-6: 0.13 MG
Folate, total: 22 UG
Folate, food: 22 UG
Folate, DFE: 22 UG
Vitamin B-12: 2.65 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Fatty acids, total saturated: 5.03 G
SFA 10:0: 0.03 G
SFA 12:0: 0.04 G
SFA 14:0: 0.44 G
SFA 16:0: 2.71 G
SFA 18:0: 1.73 G
Fatty acids, total monounsaturated: 6.17 G
MUFA 16:1: 0.42 G
MUFA 18:1: 5.72 G
Fatty acids, total polyunsaturated: 0.92 G
PUFA 18:2: 0.75 G
PUFA 18:3: 0.08 G
PUFA 20:4: 0.09 G
Cholesterol: 121 MG
Tryptophan: 0.415 G
Threonine: 1.521 G
Isoleucine: 1.715 G
Leucine: 2.764 G
Lysine: 3.138 G
Methionine: 0.912 G
Cystine: 0.424 G
Phenylalanine: 1.447 G
Tyrosine: 1.194 G
Valine: 1.918 G
Arginine: 2.111 G
Histidine: 1.126 G
Alanine: 2.137 G
Aspartic acid: 3.128 G
Glutamic acid: 5.157 G
Glycine: 1.736 G
Proline: 1.491 G
Serine: 1.321 G
Lamb, shoulder, arm, 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 62.28 G
Energy: 200 KCAL
Energy: 837 kJ
Protein: 27.71 G
Total lipid (fat): 9.02 G
Ash: 1.48 G
Calcium, Ca: 17 MG
Iron, Fe: 2.31 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 219 MG
Potassium, K: 340 MG
Sodium, Na: 82 MG
Zinc, Zn: 5.73 MG
Copper, Cu: 0.145 MG
Manganese, Mn: 0.028 MG
Selenium, Se: 31.5 UG
Thiamin: 0.1 MG
Riboflavin: 0.29 MG
Niacin: 6.81 MG
Pantothenic acid: 0.71 MG
Vitamin B-6: 0.14 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Vitamin B-12: 3 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Fatty acids, total saturated: 3.42 G
SFA 10:0: 0.02 G
SFA 12:0: 0.03 G
SFA 14:0: 0.27 G
SFA 16:0: 1.81 G
SFA 18:0: 1.12 G
Fatty acids, total monounsaturated: 3.65 G
MUFA 16:1: 0.27 G
MUFA 18:1: 3.29 G
Fatty acids, total polyunsaturated: 0.8 G
PUFA 18:2: 0.59 G
PUFA 18:3: 0.13 G
PUFA 20:4: 0.07 G
Cholesterol: 92 MG
Tryptophan: 0.324 G
Threonine: 1.186 G
Isoleucine: 1.337 G
Leucine: 2.155 G
Lysine: 2.447 G
Methionine: 0.711 G
Cystine: 0.331 G
Phenylalanine: 1.128 G
Tyrosine: 0.931 G
Valine: 1.495 G
Arginine: 1.646 G
Histidine: 0.878 G
Alanine: 1.666 G
Aspartic acid: 2.439 G
Glutamic acid: 4.021 G
Glycine: 1.353 G
Proline: 1.162 G
Serine: 1.03 G
Lamb, shoulder, arm, 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 64.32 G
Energy: 192 KCAL
Energy: 803 kJ
Protein: 25.46 G
Total lipid (fat): 9.26 G
Ash: 1.36 G
Calcium, Ca: 16 MG
Iron, Fe: 2.23 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 202 MG
Potassium, K: 277 MG
Sodium, Na: 67 MG
Zinc, Zn: 5.25 MG
Copper, Cu: 0.12 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 29.1 UG
Thiamin: 0.1 MG
Riboflavin: 0.27 MG
Niacin: 6.34 MG
Pantothenic acid: 0.74 MG
Vitamin B-6: 0.14 MG
Folate, total: 25 UG
Folate, food: 25 UG
Folate, DFE: 25 UG
Vitamin B-12: 2.61 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Fatty acids, total saturated: 3.59 G
SFA 10:0: 0.02 G
SFA 12:0: 0.03 G
SFA 14:0: 0.29 G
SFA 16:0: 1.89 G
SFA 18:0: 1.17 G
Fatty acids, total monounsaturated: 3.76 G
MUFA 16:1: 0.28 G
MUFA 18:1: 3.39 G
Fatty acids, total polyunsaturated: 0.8 G
PUFA 18:2: 0.6 G
PUFA 18:3: 0.14 G
PUFA 20:4: 0.07 G
Cholesterol: 86 MG
Tryptophan: 0.298 G
Threonine: 1.09 G
Isoleucine: 1.228 G
Leucine: 1.98 G
Lysine: 2.248 G
Methionine: 0.653 G
Cystine: 0.304 G
Phenylalanine: 1.036 G
Tyrosine: 0.856 G
Valine: 1.374 G
Arginine: 1.513 G
Histidine: 0.807 G
Alanine: 1.531 G
Aspartic acid: 2.241 G
Glutamic acid: 3.695 G
Glycine: 1.243 G
Proline: 1.068 G
Serine: 0.947 G
Lamb, shoulder, arm, 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 74.14 G
Energy: 132 KCAL
Energy: 552 kJ
Protein: 19.99 G
Total lipid (fat): 5.2 G
Ash: 1.07 G
Calcium, Ca: 12 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 186 MG
Potassium, K: 287 MG
Sodium, Na: 69 MG
Zinc, Zn: 4.15 MG
Copper, Cu: 0.116 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 22.7 UG
Thiamin: 0.12 MG
Riboflavin: 0.23 MG
Niacin: 6 MG
Pantothenic acid: 0.72 MG
Vitamin B-6: 0.15 MG
Folate, total: 24 UG
Folate, food: 24 UG
Folate, DFE: 24 UG
Vitamin B-12: 2.67 UG
Vitamin E (alpha-tocopherol): 0.22 MG
Fatty acids, total saturated: 1.86 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.13 G
SFA 16:0: 1.01 G
SFA 18:0: 0.62 G
Fatty acids, total monounsaturated: 2.09 G
MUFA 16:1: 0.16 G
MUFA 18:1: 1.89 G
Fatty acids, total polyunsaturated: 0.48 G
PUFA 18:2: 0.36 G
PUFA 18:3: 0.07 G
PUFA 20:4: 0.05 G
Cholesterol: 64 MG
Tryptophan: 0.234 G
Threonine: 0.856 G
Isoleucine: 0.965 G
Leucine: 1.555 G
Lysine: 1.766 G
Methionine: 0.513 G
Cystine: 0.239 G
Phenylalanine: 0.814 G
Tyrosine: 0.672 G
Valine: 1.079 G
Arginine: 1.188 G
Histidine: 0.633 G
Alanine: 1.202 G
Aspartic acid: 1.76 G
Glutamic acid: 2.901 G
Glycine: 0.976 G
Proline: 0.839 G
Serine: 0.743 G
Lamb, shoulder, blade, separable lean and fat, trimmed to 1/4 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 45.18 G
Energy: 345 KCAL
Energy: 1443 kJ
Protein: 28.51 G
Total lipid (fat): 24.73 G
Ash: 1.53 G
Calcium, Ca: 27 MG
Iron, Fe: 2.35 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 185 MG
Potassium, K: 243 MG
Sodium, Na: 75 MG
Zinc, Zn: 6.86 MG
Copper, Cu: 0.121 MG
Manganese, Mn: 0.027 MG
Selenium, Se: 33.1 UG
Thiamin: 0.06 MG
Riboflavin: 0.21 MG
Niacin: 6.04 MG
Pantothenic acid: 0.61 MG
Vitamin B-6: 0.11 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Vitamin B-12: 2.83 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Fatty acids, total saturated: 10.29 G
SFA 10:0: 0.06 G
SFA 12:0: 0.1 G
SFA 14:0: 0.9 G
SFA 16:0: 5.27 G
SFA 18:0: 3.28 G
Fatty acids, total monounsaturated: 10.1 G
MUFA 16:1: 0.73 G
MUFA 18:1: 9.08 G
Fatty acids, total polyunsaturated: 2.03 G
PUFA 18:2: 1.5 G
PUFA 18:3: 0.41 G
PUFA 20:4: 0.12 G
Cholesterol: 116 MG
Tryptophan: 0.333 G
Threonine: 1.22 G
Isoleucine: 1.376 G
Leucine: 2.218 G
Lysine: 2.518 G
Methionine: 0.732 G
Cystine: 0.34 G
Phenylalanine: 1.161 G
Tyrosine: 0.958 G
Valine: 1.539 G
Arginine: 1.694 G
Histidine: 0.903 G
Alanine: 1.715 G
Aspartic acid: 2.51 G
Glutamic acid: 4.138 G
Glycine: 1.393 G
Proline: 1.196 G
Serine: 1.06 G
Lamb, shoulder, blade, separable lean and fat, trimmed to 1/4 fat, choice, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 55.92 G
Energy: 278 KCAL
Energy: 1163 kJ
Protein: 23.08 G
Total lipid (fat): 19.94 G
Ash: 1.15 G
Calcium, Ca: 24 MG
Iron, Fe: 1.72 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 198 MG
Potassium, K: 336 MG
Sodium, Na: 82 MG
Zinc, Zn: 5.62 MG
Copper, Cu: 0.122 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 27.4 UG
Thiamin: 0.09 MG
Riboflavin: 0.25 MG
Niacin: 6.38 MG
Pantothenic acid: 0.67 MG
Vitamin B-6: 0.15 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Choline, total: 89.3 MG
Betaine: 11.7 MG
Vitamin B-12: 2.73 UG
Vitamin E (alpha-tocopherol): 0.15 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 4.4 UG
Fatty acids, total saturated: 8.18 G
SFA 10:0: 0.05 G
SFA 12:0: 0.08 G
SFA 14:0: 0.75 G
SFA 16:0: 4.19 G
SFA 18:0: 2.66 G
Fatty acids, total monounsaturated: 8.46 G
MUFA 16:1: 0.58 G
MUFA 18:1: 7.7 G
Fatty acids, total polyunsaturated: 1.42 G
PUFA 18:2: 1.08 G
PUFA 18:3: 0.26 G
PUFA 20:4: 0.08 G
Cholesterol: 95 MG
Tryptophan: 0.27 G
Threonine: 0.988 G
Isoleucine: 1.113 G
Leucine: 1.795 G
Lysine: 2.038 G
Methionine: 0.592 G
Cystine: 0.275 G
Phenylalanine: 0.94 G
Tyrosine: 0.776 G
Valine: 1.245 G
Arginine: 1.371 G
Histidine: 0.731 G
Alanine: 1.388 G
Aspartic acid: 2.031 G
Glutamic acid: 3.349 G
Glycine: 1.127 G
Proline: 0.968 G
Serine: 0.858 G
Lamb, shoulder, blade, separable lean and fat, trimmed to 1/4 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 55.85 G
Energy: 281 KCAL
Energy: 1176 kJ
Protein: 22.25 G
Total lipid (fat): 20.61 G
Ash: 1.19 G
Calcium, Ca: 21 MG
Iron, Fe: 1.92 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 183 MG
Potassium, K: 246 MG
Sodium, Na: 66 MG
Zinc, Zn: 5.58 MG
Copper, Cu: 0.106 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 25.2 UG
Thiamin: 0.09 MG
Riboflavin: 0.23 MG
Niacin: 5.91 MG
Pantothenic acid: 0.69 MG
Vitamin B-6: 0.11 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Vitamin B-12: 2.67 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Fatty acids, total saturated: 8.64 G
SFA 10:0: 0.05 G
SFA 12:0: 0.08 G
SFA 14:0: 0.76 G
SFA 16:0: 4.41 G
SFA 18:0: 2.75 G
Fatty acids, total monounsaturated: 8.42 G
MUFA 16:1: 0.6 G
MUFA 18:1: 7.57 G
Fatty acids, total polyunsaturated: 1.68 G
PUFA 18:2: 1.24 G
PUFA 18:3: 0.35 G
PUFA 20:4: 0.1 G
Cholesterol: 92 MG
Tryptophan: 0.26 G
Threonine: 0.952 G
Isoleucine: 1.073 G
Leucine: 1.73 G
Lysine: 1.964 G
Methionine: 0.571 G
Cystine: 0.266 G
Phenylalanine: 0.906 G
Tyrosine: 0.748 G
Valine: 1.2 G
Arginine: 1.322 G
Histidine: 0.705 G
Alanine: 1.338 G
Aspartic acid: 1.958 G
Glutamic acid: 3.228 G
Glycine: 1.086 G
Proline: 0.933 G
Serine: 0.827 G
Lamb, shoulder, blade, 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 61.9 G
Energy: 259 KCAL
Energy: 1084 kJ
Protein: 16.63 G
Total lipid (fat): 20.86 G
Ash: 0.89 G
Calcium, Ca: 17 MG
Iron, Fe: 1.48 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 160 MG
Potassium, K: 229 MG
Sodium, Na: 62 MG
Zinc, Zn: 4.28 MG
Copper, Cu: 0.096 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 19.2 UG
Thiamin: 0.11 MG
Riboflavin: 0.2 MG
Niacin: 5.43 MG
Pantothenic acid: 0.67 MG
Vitamin B-6: 0.14 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Vitamin B-12: 2.59 UG
Vitamin E (alpha-tocopherol): 0.22 MG
Fatty acids, total saturated: 8.93 G
SFA 10:0: 0.05 G
SFA 12:0: 0.09 G
SFA 14:0: 0.8 G
SFA 16:0: 4.52 G
SFA 18:0: 2.83 G
Fatty acids, total monounsaturated: 8.54 G
MUFA 16:1: 0.61 G
MUFA 18:1: 7.67 G
Fatty acids, total polyunsaturated: 1.68 G
PUFA 18:2: 1.23 G
PUFA 18:3: 0.36 G
PUFA 20:4: 0.08 G
Cholesterol: 72 MG
Tryptophan: 0.194 G
Threonine: 0.712 G
Isoleucine: 0.802 G
Leucine: 1.294 G
Lysine: 1.469 G
Methionine: 0.427 G
Cystine: 0.199 G
Phenylalanine: 0.677 G
Tyrosine: 0.559 G
Valine: 0.897 G
Arginine: 0.988 G
Histidine: 0.527 G
Alanine: 1 G
Aspartic acid: 1.464 G
Glutamic acid: 2.413 G
Glycine: 0.812 G
Proline: 0.698 G
Serine: 0.618 G
Lamb, shoulder, blade, separable lean and fat, trimmed to 1/8 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 45.65 G
Energy: 339 KCAL
Energy: 1418 kJ
Protein: 28.92 G
Total lipid (fat): 23.88 G
Ash: 1.55 G
Calcium, Ca: 27 MG
Iron, Fe: 2.38 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 187 MG
Potassium, K: 244 MG
Sodium, Na: 75 MG
Zinc, Zn: 6.98 MG
Copper, Cu: 0.121 MG
Manganese, Mn: 0.027 MG
Selenium, Se: 33.5 UG
Thiamin: 0.06 MG
Riboflavin: 0.21 MG
Niacin: 6 MG
Pantothenic acid: 0.61 MG
Vitamin B-6: 0.11 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Vitamin B-12: 2.84 UG
Fatty acids, total saturated: 9.88 G
SFA 10:0: 0.05 G
SFA 12:0: 0.09 G
SFA 14:0: 0.86 G
SFA 16:0: 5.07 G
SFA 18:0: 3.16 G
Fatty acids, total monounsaturated: 9.74 G
MUFA 16:1: 0.7 G
MUFA 18:1: 8.77 G
Fatty acids, total polyunsaturated: 1.97 G
PUFA 18:2: 1.45 G
PUFA 18:3: 0.4 G
PUFA 20:4: 0.12 G
Cholesterol: 116 MG
Tryptophan: 0.338 G
Threonine: 1.238 G
Isoleucine: 1.395 G
Leucine: 2.249 G
Lysine: 2.554 G
Methionine: 0.742 G
Cystine: 0.345 G
Phenylalanine: 1.177 G
Tyrosine: 0.972 G
Valine: 1.56 G
Arginine: 1.718 G
Histidine: 0.916 G
Alanine: 1.739 G
Aspartic acid: 2.545 G
Glutamic acid: 4.196 G
Glycine: 1.412 G
Proline: 1.213 G
Serine: 1.075 G
Lamb, shoulder, blade, 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 57.01 G
Energy: 267 KCAL
Energy: 1117 kJ
Protein: 23.48 G
Total lipid (fat): 18.5 G
Ash: 1.17 G
Calcium, Ca: 24 MG
Iron, Fe: 1.73 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 201 MG
Potassium, K: 341 MG
Sodium, Na: 83 MG
Zinc, Zn: 5.77 MG
Copper, Cu: 0.123 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 27.8 UG
Thiamin: 0.09 MG
Riboflavin: 0.25 MG
Niacin: 6.33 MG
Pantothenic acid: 0.67 MG
Vitamin B-6: 0.15 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Vitamin B-12: 2.74 UG
Fatty acids, total saturated: 7.49 G
SFA 10:0: 0.05 G
SFA 12:0: 0.07 G
SFA 14:0: 0.69 G
SFA 16:0: 3.86 G
SFA 18:0: 2.45 G
Fatty acids, total monounsaturated: 7.88 G
MUFA 16:1: 0.54 G
MUFA 18:1: 7.19 G
Fatty acids, total polyunsaturated: 1.3 G
PUFA 18:2: 1 G
PUFA 18:3: 0.23 G
PUFA 20:4: 0.08 G
Cholesterol: 95 MG
Tryptophan: 0.274 G
Threonine: 1.005 G
Isoleucine: 1.133 G
Leucine: 1.826 G
Lysine: 2.073 G
Methionine: 0.603 G
Cystine: 0.28 G
Phenylalanine: 0.956 G
Tyrosine: 0.789 G
Valine: 1.267 G
Arginine: 1.395 G
Histidine: 0.744 G
Alanine: 1.412 G
Aspartic acid: 2.067 G
Glutamic acid: 3.407 G
Glycine: 1.147 G
Proline: 0.985 G
Serine: 0.873 G
Lamb, shoulder, blade, 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.95 G
Energy: 270 KCAL
Energy: 1130 kJ
Protein: 22.62 G
Total lipid (fat): 19.19 G
Ash: 1.21 G
Calcium, Ca: 21 MG
Iron, Fe: 1.95 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 185 MG
Potassium, K: 248 MG
Sodium, Na: 67 MG
Zinc, Zn: 5.72 MG
Copper, Cu: 0.107 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 25.6 UG
Thiamin: 0.09 MG
Riboflavin: 0.24 MG
Niacin: 5.84 MG
Pantothenic acid: 0.7 MG
Vitamin B-6: 0.13 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Vitamin B-12: 2.68 UG
Fatty acids, total saturated: 7.96 G
SFA 10:0: 0.04 G
SFA 12:0: 0.07 G
SFA 14:0: 0.69 G
SFA 16:0: 4.08 G
SFA 18:0: 2.54 G
Fatty acids, total monounsaturated: 7.83 G
MUFA 16:1: 0.56 G
MUFA 18:1: 7.05 G
Fatty acids, total polyunsaturated: 1.58 G
PUFA 18:2: 1.17 G
PUFA 18:3: 0.32 G
PUFA 20:4: 0.1 G
Cholesterol: 92 MG
Tryptophan: 0.264 G
Threonine: 0.968 G
Isoleucine: 1.091 G
Leucine: 1.759 G
Lysine: 1.997 G
Methionine: 0.58 G
Cystine: 0.27 G
Phenylalanine: 0.921 G
Tyrosine: 0.76 G
Valine: 1.221 G
Arginine: 1.344 G
Histidine: 0.717 G
Alanine: 1.36 G
Aspartic acid: 1.991 G
Glutamic acid: 3.282 G
Glycine: 1.105 G
Proline: 0.949 G
Serine: 0.841 G
Lamb, shoulder, blade, 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 63.39 G
Energy: 244 KCAL
Energy: 1021 kJ
Protein: 17.01 G
Total lipid (fat): 18.97 G
Ash: 0.91 G
Calcium, Ca: 17 MG
Iron, Fe: 1.5 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 163 MG
Potassium, K: 234 MG
Sodium, Na: 63 MG
Zinc, Zn: 4.4 MG
Copper, Cu: 0.098 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 19.6 UG
Thiamin: 0.11 MG
Riboflavin: 0.21 MG
Niacin: 5.4 MG
Pantothenic acid: 0.68 MG
Vitamin B-6: 0.14 MG
Folate, total: 20 UG
Folate, food: 20 UG
Folate, DFE: 20 UG
Vitamin B-12: 2.62 UG
Fatty acids, total saturated: 8.04 G
SFA 10:0: 0.05 G
SFA 12:0: 0.08 G
SFA 14:0: 0.72 G
SFA 16:0: 4.09 G
SFA 18:0: 2.55 G
Fatty acids, total monounsaturated: 7.76 G
MUFA 16:1: 0.56 G
MUFA 18:1: 6.97 G
Fatty acids, total polyunsaturated: 1.54 G
PUFA 18:2: 1.13 G
PUFA 18:3: 0.32 G
PUFA 20:4: 0.08 G
Cholesterol: 71 MG
Tryptophan: 0.199 G
Threonine: 0.728 G
Isoleucine: 0.821 G
Leucine: 1.323 G
Lysine: 1.502 G
Methionine: 0.437 G
Cystine: 0.203 G
Phenylalanine: 0.692 G
Tyrosine: 0.572 G
Valine: 0.918 G
Arginine: 1.011 G
Histidine: 0.539 G
Alanine: 1.023 G
Aspartic acid: 1.497 G
Glutamic acid: 2.468 G
Glycine: 0.831 G
Proline: 0.714 G
Serine: 0.632 G
Lamb, shoulder, blade, separable lean only, trimmed to 1/4 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BRAISED Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 49.64 G
Energy: 288 KCAL
Energy: 1205 kJ
Protein: 32.35 G
Total lipid (fat): 16.64 G
Ash: 1.73 G
Calcium, Ca: 28 MG
Iron, Fe: 2.6 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 202 MG
Potassium, K: 254 MG
Sodium, Na: 79 MG
Zinc, Zn: 8.06 MG
Copper, Cu: 0.128 MG
Manganese, Mn: 0.032 MG
Selenium, Se: 36.6 UG
Thiamin: 0.06 MG
Riboflavin: 0.22 MG
Niacin: 5.63 MG
Pantothenic acid: 0.61 MG
Vitamin B-6: 0.12 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Vitamin B-12: 2.94 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Fatty acids, total saturated: 6.37 G
SFA 10:0: 0.03 G
SFA 12:0: 0.05 G
SFA 14:0: 0.5 G
SFA 16:0: 3.37 G
SFA 18:0: 2.08 G
Fatty acids, total monounsaturated: 6.74 G
MUFA 16:1: 0.5 G
MUFA 18:1: 6.08 G
Fatty acids, total polyunsaturated: 1.46 G
PUFA 18:2: 1.09 G
PUFA 18:3: 0.25 G
PUFA 20:4: 0.13 G
Cholesterol: 117 MG
Tryptophan: 0.378 G
Threonine: 1.385 G
Isoleucine: 1.561 G
Leucine: 2.516 G
Lysine: 2.857 G
Methionine: 0.83 G
Cystine: 0.386 G
Phenylalanine: 1.317 G
Tyrosine: 1.087 G
Valine: 1.746 G
Arginine: 1.922 G
Histidine: 1.025 G
Alanine: 1.946 G
Aspartic acid: 2.847 G
Glutamic acid: 4.694 G
Glycine: 1.58 G
Proline: 1.357 G
Serine: 1.203 G
Lamb, shoulder, blade, 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 62.46 G
Energy: 211 KCAL
Energy: 883 kJ
Protein: 25.48 G
Total lipid (fat): 11.32 G
Ash: 1.26 G
Calcium, Ca: 24 MG
Iron, Fe: 1.81 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 216 MG
Potassium, K: 368 MG
Sodium, Na: 88 MG
Zinc, Zn: 6.48 MG
Copper, Cu: 0.129 MG
Manganese, Mn: 0.028 MG
Selenium, Se: 30.9 UG
Thiamin: 0.1 MG
Riboflavin: 0.26 MG
Niacin: 6.07 MG
Pantothenic acid: 0.69 MG
Vitamin B-6: 0.17 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Vitamin B-12: 2.81 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Fatty acids, total saturated: 4.04 G
SFA 10:0: 0.02 G
SFA 12:0: 0.03 G
SFA 14:0: 0.35 G
SFA 16:0: 2.18 G
SFA 18:0: 1.39 G
Fatty acids, total monounsaturated: 4.96 G
MUFA 16:1: 0.34 G
MUFA 18:1: 4.59 G
Fatty acids, total polyunsaturated: 0.74 G
PUFA 18:2: 0.6 G
PUFA 18:3: 0.07 G
PUFA 20:4: 0.07 G
Cholesterol: 91 MG
Tryptophan: 0.298 G
Threonine: 1.09 G
Isoleucine: 1.229 G
Leucine: 1.982 G
Lysine: 2.25 G
Methionine: 0.654 G
Cystine: 0.304 G
Phenylalanine: 1.037 G
Tyrosine: 0.856 G
Valine: 1.375 G
Arginine: 1.514 G
Histidine: 0.807 G
Alanine: 1.532 G
Aspartic acid: 2.243 G
Glutamic acid: 3.697 G
Glycine: 1.244 G
Proline: 1.069 G
Serine: 0.947 G
Lamb, shoulder, blade, 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 62.82 G
Energy: 209 KCAL
Energy: 874 kJ
Protein: 24.61 G
Total lipid (fat): 11.57 G
Ash: 1.31 G
Calcium, Ca: 21 MG
Iron, Fe: 2.07 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 199 MG
Potassium, K: 258 MG
Sodium, Na: 68 MG
Zinc, Zn: 6.48 MG
Copper, Cu: 0.11 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 28.1 UG
Thiamin: 0.09 MG
Riboflavin: 0.25 MG
Niacin: 5.47 MG
Pantothenic acid: 0.72 MG
Vitamin B-6: 0.15 MG
Folate, total: 25 UG
Folate, food: 25 UG
Folate, DFE: 25 UG
Vitamin B-12: 2.74 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Fatty acids, total saturated: 4.34 G
SFA 10:0: 0.02 G
SFA 12:0: 0.03 G
SFA 14:0: 0.33 G
SFA 16:0: 2.31 G
SFA 18:0: 1.42 G
Fatty acids, total monounsaturated: 4.68 G
MUFA 16:1: 0.35 G
MUFA 18:1: 4.22 G
Fatty acids, total polyunsaturated: 1.03 G
PUFA 18:2: 0.77 G
PUFA 18:3: 0.17 G
PUFA 20:4: 0.09 G
Cholesterol: 87 MG
Tryptophan: 0.288 G
Threonine: 1.053 G
Isoleucine: 1.187 G
Leucine: 1.914 G
Lysine: 2.174 G
Methionine: 0.632 G
Cystine: 0.294 G
Phenylalanine: 1.002 G
Tyrosine: 0.827 G
Valine: 1.328 G
Arginine: 1.462 G
Histidine: 0.78 G
Alanine: 1.48 G
Aspartic acid: 2.166 G
Glutamic acid: 3.572 G
Glycine: 1.202 G
Proline: 1.032 G
Serine: 0.915 G
Lamb, shoulder, blade, 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 72.36 G
Energy: 151 KCAL
Energy: 632 kJ
Protein: 19.29 G
Total lipid (fat): 7.63 G
Ash: 1.03 G
Calcium, Ca: 16 MG
Iron, Fe: 1.62 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 183 MG
Potassium, K: 268 MG
Sodium, Na: 70 MG
Zinc, Zn: 5.11 MG
Copper, Cu: 0.107 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 22 UG
Thiamin: 0.12 MG
Riboflavin: 0.22 MG
Niacin: 5.19 MG
Pantothenic acid: 0.7 MG
Vitamin B-6: 0.16 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Vitamin B-12: 2.83 UG
Vitamin E (alpha-tocopherol): 0.22 MG
Fatty acids, total saturated: 2.73 G
SFA 10:0: 0.01 G
SFA 12:0: 0.02 G
SFA 14:0: 0.2 G
SFA 16:0: 1.48 G
SFA 18:0: 0.91 G
Fatty acids, total monounsaturated: 3.07 G
MUFA 16:1: 0.23 G
MUFA 18:1: 2.78 G
Fatty acids, total polyunsaturated: 0.7 G
PUFA 18:2: 0.52 G
PUFA 18:3: 0.1 G
PUFA 20:4: 0.07 G
Cholesterol: 67 MG
Tryptophan: 0.225 G
Threonine: 0.825 G
Isoleucine: 0.93 G
Leucine: 1.5 G
Lysine: 1.703 G
Methionine: 0.495 G
Cystine: 0.23 G
Phenylalanine: 0.785 G
Tyrosine: 0.648 G
Valine: 1.041 G
Arginine: 1.146 G
Histidine: 0.611 G
Alanine: 1.16 G
Aspartic acid: 1.698 G
Glutamic acid: 2.799 G
Glycine: 0.942 G
Proline: 0.809 G
Serine: 0.717 G
Lamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/4 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
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.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 45.2 G
Energy: 344 KCAL
Energy: 1439 kJ
Protein: 28.68 G
Total lipid (fat): 24.55 G
Ash: 1.54 G
Calcium, Ca: 25 MG
Iron, Fe: 2.4 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 186 MG
Potassium, K: 248 MG
Sodium, Na: 75 MG
Zinc, Zn: 6.37 MG
Copper, Cu: 0.123 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 33 UG
Thiamin: 0.07 MG
Riboflavin: 0.22 MG
Niacin: 6.33 MG
Pantothenic acid: 0.61 MG
Vitamin B-6: 0.1 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Vitamin B-12: 2.8 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Fatty acids, total saturated: 10.34 G
SFA 10:0: 0.06 G
SFA 12:0: 0.1 G
SFA 14:0: 0.91 G
SFA 16:0: 5.27 G
SFA 18:0: 3.29 G
Fatty acids, total monounsaturated: 10.04 G
MUFA 16:1: 0.72 G
MUFA 18:1: 9.02 G
Fatty acids, total polyunsaturated: 2 G
PUFA 18:2: 1.47 G
PUFA 18:3: 0.42 G
PUFA 20:4: 0.11 G
Cholesterol: 116 MG
Tryptophan: 0.335 G
Threonine: 1.227 G
Isoleucine: 1.384 G
Leucine: 2.231 G
Lysine: 2.532 G
Methionine: 0.736 G
Cystine: 0.342 G
Phenylalanine: 1.167 G
Tyrosine: 0.964 G
Valine: 1.547 G
Arginine: 1.704 G
Histidine: 0.908 G
Alanine: 1.725 G
Aspartic acid: 2.524 G
Glutamic acid: 4.161 G
Glycine: 1.401 G
Proline: 1.203 G
Serine: 1.066 G
Lamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/4 fat, choice, cooked, broiled
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 55.03 G
Energy: 278 KCAL
Energy: 1163 kJ
Protein: 24.42 G
Total lipid (fat): 19.26 G
Ash: 1.31 G
Calcium, Ca: 21 MG
Iron, Fe: 2.03 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 198 MG
Potassium, K: 301 MG
Sodium, Na: 78 MG
Zinc, Zn: 5.72 MG
Copper, Cu: 0.128 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 27.4 UG
Thiamin: 0.09 MG
Riboflavin: 0.26 MG
Niacin: 6.45 MG
Pantothenic acid: 0.67 MG
Vitamin B-6: 0.12 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Vitamin B-12: 2.97 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Fatty acids, total saturated: 8.04 G
SFA 10:0: 0.05 G
SFA 12:0: 0.08 G
SFA 14:0: 0.7 G
SFA 16:0: 4.11 G
SFA 18:0: 2.56 G
Fatty acids, total monounsaturated: 7.87 G
MUFA 16:1: 0.57 G
MUFA 18:1: 7.08 G
Fatty acids, total polyunsaturated: 1.58 G
PUFA 18:2: 1.16 G
PUFA 18:3: 0.32 G
PUFA 20:4: 0.09 G
Cholesterol: 97 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, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/4 fat, choice, cooked, roasted
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 56.26 G
Energy: 276 KCAL
Energy: 1155 kJ
Protein: 22.51 G
Total lipid (fat): 19.97 G
Ash: 1.21 G
Calcium, Ca: 20 MG
Iron, Fe: 1.97 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 184 MG
Potassium, K: 251 MG
Sodium, Na: 66 MG
Zinc, Zn: 5.23 MG
Copper, Cu: 0.108 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 26.2 UG
Thiamin: 0.09 MG
Riboflavin: 0.24 MG
Niacin: 6.15 MG
Pantothenic acid: 0.7 MG
Vitamin B-6: 0.13 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Choline, total: 87.9 MG
Betaine: 11.6 MG
Vitamin B-12: 2.64 UG
Vitamin E (alpha-tocopherol): 0.14 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 4.6 UG
Fatty acids, total saturated: 8.44 G
SFA 10:0: 0.05 G
SFA 12:0: 0.08 G
SFA 14:0: 0.75 G
SFA 16:0: 4.3 G
SFA 18:0: 2.68 G
Fatty acids, total monounsaturated: 8.17 G
MUFA 16:1: 0.58 G
MUFA 18:1: 7.34 G
Fatty acids, total polyunsaturated: 1.62 G
PUFA 18:2: 1.19 G
PUFA 18:3: 0.34 G
PUFA 20:4: 0.09 G
Cholesterol: 92 MG
Tryptophan: 0.263 G
Threonine: 0.963 G
Isoleucine: 1.086 G
Leucine: 1.751 G
Lysine: 1.988 G
Methionine: 0.578 G
Cystine: 0.269 G
Phenylalanine: 0.916 G
Tyrosine: 0.756 G
Valine: 1.215 G
Arginine: 1.337 G
Histidine: 0.713 G
Alanine: 1.354 G
Aspartic acid: 1.981 G
Glutamic acid: 3.266 G
Glycine: 1.099 G
Proline: 0.944 G
Serine: 0.837 G
Lamb, shoulder, whole (arm and blade), 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 61.39 G
Energy: 264 KCAL
Energy: 1105 kJ
Protein: 16.58 G
Total lipid (fat): 21.45 G
Ash: 0.89 G
Calcium, Ca: 16 MG
Iron, Fe: 1.5 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 158 MG
Potassium, K: 230 MG
Sodium, Na: 61 MG
Zinc, Zn: 3.94 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 19.2 UG
Thiamin: 0.11 MG
Riboflavin: 0.21 MG
Niacin: 5.66 MG
Pantothenic acid: 0.68 MG
Vitamin B-6: 0.13 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Choline, total: 69.5 MG
Betaine: 10.2 MG
Vitamin B-12: 2.53 UG
Vitamin E (alpha-tocopherol): 0.22 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): 3.4 UG
Fatty acids, total saturated: 9.28 G
SFA 10:0: 0.05 G
SFA 12:0: 0.09 G
SFA 14:0: 0.84 G
SFA 16:0: 4.68 G
SFA 18:0: 2.93 G
Fatty acids, total monounsaturated: 8.79 G
MUFA 16:1: 0.62 G
MUFA 18:1: 7.9 G
Fatty acids, total polyunsaturated: 1.71 G
PUFA 18:2: 1.25 G
PUFA 18:3: 0.38 G
PUFA 20:4: 0.08 G
Cholesterol: 72 MG
Tryptophan: 0.194 G
Threonine: 0.71 G
Isoleucine: 0.8 G
Leucine: 1.29 G
Lysine: 1.464 G
Methionine: 0.426 G
Cystine: 0.198 G
Phenylalanine: 0.675 G
Tyrosine: 0.557 G
Valine: 0.895 G
Arginine: 0.985 G
Histidine: 0.525 G
Alanine: 0.997 G
Aspartic acid: 1.46 G
Glutamic acid: 2.406 G
Glycine: 0.81 G
Proline: 0.696 G
Serine: 0.616 G
Lamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITH SEPARABLE FAT Used for meat products only when it is known that such are designated as 'total edible' or 'separable lean and fat'.
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.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 45.46 G
Energy: 338 KCAL
Energy: 1414 kJ
Protein: 29.46 G
Total lipid (fat): 23.57 G
Ash: 1.44 G
Calcium, Ca: 27 MG
Iron, Fe: 2.39 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 193 MG
Potassium, K: 261 MG
Sodium, Na: 74 MG
Zinc, Zn: 6.8 MG
Copper, Cu: 0.126 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 33.8 UG
Thiamin: 0.07 MG
Riboflavin: 0.22 MG
Niacin: 6.15 MG
Pantothenic acid: 0.61 MG
Vitamin B-6: 0.11 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Vitamin B-12: 2.78 UG
Fatty acids, total saturated: 9.71 G
SFA 10:0: 0.06 G
SFA 12:0: 0.09 G
SFA 14:0: 0.85 G
SFA 16:0: 4.98 G
SFA 18:0: 3.12 G
Fatty acids, total monounsaturated: 9.72 G
MUFA 16:1: 0.69 G
MUFA 18:1: 8.77 G
Fatty acids, total polyunsaturated: 1.88 G
PUFA 18:2: 1.4 G
PUFA 18:3: 0.37 G
PUFA 20:4: 0.11 G
Cholesterol: 117 MG
Tryptophan: 0.344 G
Threonine: 1.261 G
Isoleucine: 1.421 G
Leucine: 2.292 G
Lysine: 2.602 G
Methionine: 0.756 G
Cystine: 0.352 G
Phenylalanine: 1.199 G
Tyrosine: 0.99 G
Valine: 1.59 G
Arginine: 1.75 G
Histidine: 0.933 G
Alanine: 1.772 G
Aspartic acid: 2.593 G
Glutamic acid: 4.275 G
Glycine: 1.439 G
Proline: 1.236 G
Serine: 1.095 G
Lamb, shoulder, whole (arm and blade), 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.7 G
Energy: 268 KCAL
Energy: 1121 kJ
Protein: 23.84 G
Total lipid (fat): 18.39 G
Ash: 1.21 G
Calcium, Ca: 23 MG
Iron, Fe: 1.83 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 201 MG
Potassium, K: 335 MG
Sodium, Na: 82 MG
Zinc, Zn: 5.58 MG
Copper, Cu: 0.126 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 26.5 UG
Thiamin: 0.1 MG
Riboflavin: 0.26 MG
Niacin: 6.49 MG
Pantothenic acid: 0.68 MG
Vitamin B-6: 0.14 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Vitamin B-12: 2.78 UG
Fatty acids, total saturated: 7.53 G
SFA 10:0: 0.05 G
SFA 12:0: 0.07 G
SFA 14:0: 0.69 G
SFA 16:0: 3.86 G
SFA 18:0: 2.44 G
Fatty acids, total monounsaturated: 7.75 G
MUFA 16:1: 0.54 G
MUFA 18:1: 7.05 G
Fatty acids, total polyunsaturated: 1.34 G
PUFA 18:2: 1.02 G
PUFA 18:3: 0.25 G
PUFA 20:4: 0.08 G
Cholesterol: 95 MG
Tryptophan: 0.279 G
Threonine: 1.02 G
Isoleucine: 1.15 G
Leucine: 1.854 G
Lysine: 2.105 G
Methionine: 0.612 G
Cystine: 0.285 G
Phenylalanine: 0.97 G
Tyrosine: 0.801 G
Valine: 1.286 G
Arginine: 1.416 G
Histidine: 0.755 G
Alanine: 1.434 G
Aspartic acid: 2.098 G
Glutamic acid: 3.459 G
Glycine: 1.164 G
Proline: 1 G
Serine: 0.886 G
Lamb, shoulder, whole (arm and blade), 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 56.98 G
Energy: 269 KCAL
Energy: 1125 kJ
Protein: 22.7 G
Total lipid (fat): 19.08 G
Ash: 1.22 G
Calcium, Ca: 20 MG
Iron, Fe: 1.97 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 185 MG
Potassium, K: 251 MG
Sodium, Na: 66 MG
Zinc, Zn: 5.44 MG
Copper, Cu: 0.108 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 26.4 UG
Thiamin: 0.09 MG
Riboflavin: 0.24 MG
Niacin: 6.04 MG
Pantothenic acid: 0.7 MG
Vitamin B-6: 0.13 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Vitamin B-12: 2.65 UG
Fatty acids, total saturated: 7.98 G
SFA 10:0: 0.05 G
SFA 12:0: 0.08 G
SFA 14:0: 0.7 G
SFA 16:0: 4.08 G
SFA 18:0: 2.54 G
Fatty acids, total monounsaturated: 7.79 G
MUFA 16:1: 0.56 G
MUFA 18:1: 7.01 G
Fatty acids, total polyunsaturated: 1.56 G
PUFA 18:2: 1.15 G
PUFA 18:3: 0.32 G
PUFA 20:4: 0.09 G
Cholesterol: 91 MG
Tryptophan: 0.265 G
Threonine: 0.971 G
Isoleucine: 1.095 G
Leucine: 1.765 G
Lysine: 2.004 G
Methionine: 0.582 G
Cystine: 0.271 G
Phenylalanine: 0.924 G
Tyrosine: 0.763 G
Valine: 1.225 G
Arginine: 1.348 G
Histidine: 0.719 G
Alanine: 1.365 G
Aspartic acid: 1.998 G
Glutamic acid: 3.294 G
Glycine: 1.109 G
Proline: 0.952 G
Serine: 0.844 G
Lamb, shoulder, whole (arm and blade), 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/8 INCH
Water: 63.36 G
Energy: 244 KCAL
Energy: 1021 kJ
Protein: 17.07 G
Total lipid (fat): 18.96 G
Ash: 0.91 G
Calcium, Ca: 16 MG
Iron, Fe: 1.53 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 163 MG
Potassium, K: 237 MG
Sodium, Na: 63 MG
Zinc, Zn: 4.12 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 19.7 UG
Thiamin: 0.11 MG
Riboflavin: 0.21 MG
Niacin: 5.62 MG
Pantothenic acid: 0.68 MG
Vitamin B-6: 0.14 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Vitamin B-12: 2.57 UG
Fatty acids, total saturated: 8.1 G
SFA 10:0: 0.05 G
SFA 12:0: 0.08 G
SFA 14:0: 0.73 G
SFA 16:0: 4.11 G
SFA 18:0: 2.57 G
Fatty acids, total monounsaturated: 7.76 G
MUFA 16:1: 0.55 G
MUFA 18:1: 6.97 G
Fatty acids, total polyunsaturated: 1.52 G
PUFA 18:2: 1.12 G
PUFA 18:3: 0.33 G
PUFA 20:4: 0.08 G
Cholesterol: 71 MG
Tryptophan: 0.199 G
Threonine: 0.73 G
Isoleucine: 0.823 G
Leucine: 1.328 G
Lysine: 1.507 G
Methionine: 0.438 G
Cystine: 0.204 G
Phenylalanine: 0.695 G
Tyrosine: 0.574 G
Valine: 0.921 G
Arginine: 1.014 G
Histidine: 0.541 G
Alanine: 1.026 G
Aspartic acid: 1.502 G
Glutamic acid: 2.477 G
Glycine: 0.834 G
Proline: 0.716 G
Serine: 0.635 G
Lamb, shoulder, whole (arm and blade), separable lean only, trimmed to 1/4 fat, choice, cooked, braised
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
1700 LAMB, VEAL, AND GAME PRODUCTS (USDA SR)
LAMB
SKELETAL MEAT PART, WITHOUT BONE AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
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.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CHOICE GRADE
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 49.96 G
Energy: 283 KCAL
Energy: 1184 kJ
Protein: 32.81 G
Total lipid (fat): 15.89 G
Ash: 1.75 G
Calcium, Ca: 26 MG
Iron, Fe: 2.67 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 204 MG
Potassium, K: 261 MG
Sodium, Na: 79 MG
Zinc, Zn: 7.52 MG
Copper, Cu: 0.132 MG
Manganese, Mn: 0.032 MG
Selenium, Se: 37 UG
Thiamin: 0.06 MG
Riboflavin: 0.23 MG
Niacin: 5.96 MG
Pantothenic acid: 0.62 MG
Vitamin B-6: 0.12 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Vitamin B-12: 2.91 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Fatty acids, total saturated: 6.17 G
SFA 10:0: 0.03 G
SFA 12:0: 0.05 G
SFA 14:0: 0.5 G
SFA 16:0: 3.24 G
SFA 18:0: 2 G
Fatty acids, total monounsaturated: 6.45 G
MUFA 16:1: 0.47 G
MUFA 18:1: 5.81 G
Fatty acids, total polyunsaturated: 1.38 G
PUFA 18:2: 1.02 G
PUFA 18:3: 0.24 G
PUFA 20:4: 0.11 G
Cholesterol: 117 MG
Tryptophan: 0.383 G
Threonine: 1.404 G
Isoleucine: 1.583 G
Leucine: 2.552 G
Lysine: 2.897 G
Methionine: 0.842 G
Cystine: 0.392 G
Phenylalanine: 1.336 G
Tyrosine: 1.103 G
Valine: 1.77 G
Arginine: 1.949 G
Histidine: 1.039 G
Alanine: 1.973 G
Aspartic acid: 2.888 G
Glutamic acid: 4.761 G
Glycine: 1.602 G
Proline: 1.376 G
Serine: 1.22 G
Lamb, shoulder, whole (arm and blade), 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 61.38 G
Energy: 210 KCAL
Energy: 879 kJ
Protein: 27.12 G
Total lipid (fat): 10.5 G
Ash: 1.45 G
Calcium, Ca: 21 MG
Iron, Fe: 2.19 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 217 MG
Potassium, K: 324 MG
Sodium, Na: 83 MG
Zinc, Zn: 6.6 MG
Copper, Cu: 0.137 MG
Manganese, Mn: 0.028 MG
Selenium, Se: 31.3 UG
Thiamin: 0.1 MG
Riboflavin: 0.28 MG
Niacin: 6.15 MG
Pantothenic acid: 0.69 MG
Vitamin B-6: 0.14 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Choline, total: 104 MG
Betaine: 13.7 MG
Vitamin B-12: 3.11 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 5.7 UG
Fatty acids, total saturated: 3.88 G
SFA 10:0: 0.02 G
SFA 12:0: 0.03 G
SFA 14:0: 0.29 G
SFA 16:0: 2.08 G
SFA 18:0: 1.28 G
Fatty acids, total monounsaturated: 4.24 G
MUFA 16:1: 0.32 G
MUFA 18:1: 3.83 G
Fatty acids, total polyunsaturated: 0.94 G
PUFA 18:2: 0.7 G
PUFA 18:3: 0.15 G
PUFA 20:4: 0.09 G
Cholesterol: 93 MG
Tryptophan: 0.317 G
Threonine: 1.161 G
Isoleucine: 1.308 G
Leucine: 2.109 G
Lysine: 2.395 G
Methionine: 0.696 G
Cystine: 0.324 G
Phenylalanine: 1.104 G
Tyrosine: 0.911 G
Valine: 1.463 G
Arginine: 1.611 G
Histidine: 0.859 G
Alanine: 1.631 G
Aspartic acid: 2.387 G
Glutamic acid: 3.935 G
Glycine: 1.324 G
Proline: 1.137 G
Serine: 1.008 G
Lamb, shoulder, whole (arm and blade), 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 63.32 G
Energy: 204 KCAL
Energy: 854 kJ
Protein: 24.94 G
Total lipid (fat): 10.77 G
Ash: 1.33 G
Calcium, Ca: 19 MG
Iron, Fe: 2.13 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 200 MG
Potassium, K: 265 MG
Sodium, Na: 68 MG
Zinc, Zn: 6.04 MG
Copper, Cu: 0.113 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 28.5 UG
Thiamin: 0.09 MG
Riboflavin: 0.26 MG
Niacin: 5.76 MG
Pantothenic acid: 0.73 MG
Vitamin B-6: 0.15 MG
Folate, total: 25 UG
Folate, food: 25 UG
Folate, DFE: 25 UG
Choline, total: 95.8 MG
Betaine: 12.6 MG
Vitamin B-12: 2.7 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 4.5 UG
Fatty acids, total saturated: 4.08 G
SFA 10:0: 0.02 G
SFA 12:0: 0.03 G
SFA 14:0: 0.32 G
SFA 16:0: 2.17 G
SFA 18:0: 1.33 G
Fatty acids, total monounsaturated: 4.36 G
MUFA 16:1: 0.32 G
MUFA 18:1: 3.93 G
Fatty acids, total polyunsaturated: 0.95 G
PUFA 18:2: 0.71 G
PUFA 18:3: 0.16 G
PUFA 20:4: 0.08 G
Cholesterol: 87 MG
Tryptophan: 0.291 G
Threonine: 1.067 G
Isoleucine: 1.203 G
Leucine: 1.94 G
Lysine: 2.202 G
Methionine: 0.64 G
Cystine: 0.298 G
Phenylalanine: 1.015 G
Tyrosine: 0.838 G
Valine: 1.346 G
Arginine: 1.482 G
Histidine: 0.79 G
Alanine: 1.5 G
Aspartic acid: 2.195 G
Glutamic acid: 3.619 G
Glycine: 1.218 G
Proline: 1.046 G
Serine: 0.927 G
Lamb, shoulder, whole (arm and blade), 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
SHOULDER (MEAT CUT)
EXTERNAL FAT TRIMMED TO 1/4 INCH
Water: 72.99 G
Energy: 144 KCAL
Energy: 602 kJ
Protein: 19.55 G
Total lipid (fat): 6.76 G
Ash: 1.04 G
Calcium, Ca: 15 MG
Iron, Fe: 1.66 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 184 MG
Potassium, K: 274 MG
Sodium, Na: 70 MG
Zinc, Zn: 4.77 MG
Copper, Cu: 0.109 MG
Manganese, Mn: 0.024 MG
Selenium, Se: 22.2 UG
Thiamin: 0.12 MG
Riboflavin: 0.22 MG
Niacin: 5.45 MG
Pantothenic acid: 0.71 MG
Vitamin B-6: 0.16 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Choline, total: 82 MG
Betaine: 12.1 MG
Vitamin B-12: 2.78 UG
Vitamin E (alpha-tocopherol): 0.22 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): 3.4 UG
Fatty acids, total saturated: 2.42 G
SFA 10:0: 0.01 G
SFA 12:0: 0.02 G
SFA 14:0: 0.18 G
SFA 16:0: 1.31 G
SFA 18:0: 0.8 G
Fatty acids, total monounsaturated: 2.72 G
MUFA 16:1: 0.21 G
MUFA 18:1: 2.46 G
Fatty acids, total polyunsaturated: 0.62 G
PUFA 18:2: 0.46 G
PUFA 18:3: 0.09 G
PUFA 20:4: 0.06 G
Cholesterol: 66 MG
Tryptophan: 0.228 G
Threonine: 0.837 G
Isoleucine: 0.943 G
Leucine: 1.521 G
Lysine: 1.726 G
Methionine: 0.502 G
Cystine: 0.233 G
Phenylalanine: 0.796 G
Tyrosine: 0.657 G
Valine: 1.055 G
Arginine: 1.161 G
Histidine: 0.619 G
Alanine: 1.176 G
Aspartic acid: 1.721 G
Glutamic acid: 2.837 G
Glycine: 0.955 G
Proline: 0.82 G
Serine: 0.727 G
Lamb, variety meats and by-products, brain, 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.
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
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 75.73 G
Energy: 145 KCAL
Energy: 607 kJ
Protein: 12.55 G
Total lipid (fat): 10.17 G
Ash: 1.36 G
Calcium, Ca: 12 MG
Iron, Fe: 1.68 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 337 MG
Potassium, K: 205 MG
Sodium, Na: 134 MG
Zinc, Zn: 1.36 MG
Copper, Cu: 0.21 MG
Manganese, Mn: 0.059 MG
Selenium, Se: 12 UG
Vitamin C, total ascorbic acid: 12 MG
Thiamin: 0.11 MG
Riboflavin: 0.24 MG
Niacin: 2.47 MG
Pantothenic acid: 0.99 MG
Vitamin B-6: 0.11 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 9.25 UG
Fatty acids, total saturated: 2.6 G
SFA 14:0: 0.04 G
SFA 16:0: 1.25 G
SFA 18:0: 1.27 G
Fatty acids, total monounsaturated: 1.84 G
MUFA 16:1: 0.06 G
MUFA 18:1: 1.53 G
MUFA 20:1: 0.15 G
Fatty acids, total polyunsaturated: 1.04 G
PUFA 18:2: 0.03 G
PUFA 20:4: 0.27 G
PUFA 22:5 n-3 (DPA): 0.15 G
PUFA 22:6 n-3 (DHA): 0.59 G
Cholesterol: 2043 MG
Tryptophan: 0.129 G
Threonine: 0.562 G
Isoleucine: 0.499 G
Leucine: 0.98 G
Lysine: 0.805 G
Methionine: 0.25 G
Cystine: 0.131 G
Phenylalanine: 0.605 G
Tyrosine: 0.459 G
Valine: 0.598 G
Arginine: 0.846 G
Histidine: 0.333 G
Alanine: 0.711 G
Aspartic acid: 1.047 G
Glutamic acid: 1.487 G
Glycine: 0.594 G
Proline: 0.54 G
Serine: 0.653 G
Lamb, variety meats and by-products, brain, cooked, pan-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
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.
VEGETABLE FAT OR OIL COATED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 60.71 G
Energy: 273 KCAL
Energy: 1142 kJ
Protein: 16.97 G
Total lipid (fat): 22.19 G
Ash: 1.82 G
Calcium, Ca: 21 MG
Iron, Fe: 2.04 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 495 MG
Potassium, K: 358 MG
Sodium, Na: 157 MG
Zinc, Zn: 2 MG
Copper, Cu: 0.48 MG
Manganese, Mn: 0.067 MG
Selenium, Se: 12 UG
Vitamin C, total ascorbic acid: 23 MG
Thiamin: 0.17 MG
Riboflavin: 0.37 MG
Niacin: 4.55 MG
Pantothenic acid: 1.56 MG
Vitamin B-6: 0.23 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin B-12: 24.1 UG
Fatty acids, total saturated: 5.67 G
SFA 14:0: 0.09 G
SFA 16:0: 2.74 G
SFA 18:0: 2.78 G
Fatty acids, total monounsaturated: 4.02 G
MUFA 16:1: 0.13 G
MUFA 18:1: 3.33 G
MUFA 20:1: 0.32 G
Fatty acids, total polyunsaturated: 2.28 G
PUFA 18:2: 0.07 G
PUFA 20:4: 0.6 G
PUFA 22:5 n-3 (DPA): 0.33 G
PUFA 22:6 n-3 (DHA): 1.28 G
Cholesterol: 2504 MG
Tryptophan: 0.175 G
Threonine: 0.76 G
Isoleucine: 0.675 G
Leucine: 1.326 G
Lysine: 1.088 G
Methionine: 0.338 G
Cystine: 0.177 G
Phenylalanine: 0.818 G
Tyrosine: 0.621 G
Valine: 0.808 G
Arginine: 1.144 G
Histidine: 0.45 G
Alanine: 0.962 G
Aspartic acid: 1.416 G
Glutamic acid: 2.012 G
Glycine: 0.804 G
Proline: 0.731 G
Serine: 0.883 G
Lamb, variety meats and by-products, brain, 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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 79.2 G
Energy: 122 KCAL
Energy: 510 kJ
Protein: 10.4 G
Total lipid (fat): 8.58 G
Ash: 1.33 G
Calcium, Ca: 9 MG
Iron, Fe: 1.75 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 270 MG
Potassium, K: 296 MG
Sodium, Na: 112 MG
Zinc, Zn: 1.17 MG
Copper, Cu: 0.24 MG
Manganese, Mn: 0.044 MG
Selenium, Se: 9 UG
Vitamin C, total ascorbic acid: 16 MG
Thiamin: 0.13 MG
Riboflavin: 0.3 MG
Niacin: 3.9 MG
Pantothenic acid: 0.92 MG
Vitamin B-6: 0.29 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 11.3 UG
Fatty acids, total saturated: 2.19 G
SFA 14:0: 0.04 G
SFA 16:0: 1.06 G
SFA 18:0: 1.07 G
Fatty acids, total monounsaturated: 1.55 G
MUFA 16:1: 0.05 G
MUFA 18:1: 1.29 G
MUFA 20:1: 0.12 G
Fatty acids, total polyunsaturated: 0.88 G
PUFA 18:2: 0.03 G
PUFA 20:4: 0.23 G
PUFA 22:5 n-3 (DPA): 0.13 G
PUFA 22:6 n-3 (DHA): 0.49 G
Cholesterol: 1352 MG
Tryptophan: 0.107 G
Threonine: 0.466 G
Isoleucine: 0.414 G
Leucine: 0.813 G
Lysine: 0.667 G
Methionine: 0.207 G
Cystine: 0.108 G
Phenylalanine: 0.501 G
Tyrosine: 0.38 G
Valine: 0.495 G
Arginine: 0.701 G
Histidine: 0.276 G
Alanine: 0.589 G
Aspartic acid: 0.868 G
Glutamic acid: 1.233 G
Glycine: 0.492 G
Proline: 0.448 G
Serine: 0.541 G
Lamb, variety meats and by-products, heart, 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.
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.
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 64.2 G
Energy: 185 KCAL
Energy: 774 kJ
Protein: 24.97 G
Total lipid (fat): 7.91 G
Ash: 0.99 G
Carbohydrate, by difference: 1.93 G
Calcium, Ca: 14 MG
Iron, Fe: 5.52 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 254 MG
Potassium, K: 188 MG
Sodium, Na: 63 MG
Zinc, Zn: 3.68 MG
Copper, Cu: 0.61 MG
Manganese, Mn: 0.055 MG
Selenium, Se: 47 UG
Vitamin C, total ascorbic acid: 7 MG
Thiamin: 0.17 MG
Riboflavin: 1.19 MG
Niacin: 4.36 MG
Pantothenic acid: 1.37 MG
Vitamin B-6: 0.3 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Vitamin B-12: 11.2 UG
Fatty acids, total saturated: 3.14 G
SFA 12:0: 0.02 G
SFA 14:0: 0.18 G
SFA 16:0: 1.2 G
SFA 18:0: 1.62 G
Fatty acids, total monounsaturated: 2.22 G
MUFA 16:1: 0.1 G
MUFA 18:1: 1.92 G
MUFA 22:1: 0.06 G
Fatty acids, total polyunsaturated: 0.77 G
PUFA 18:2: 0.33 G
PUFA 18:3: 0.18 G
PUFA 20:4: 0.12 G
PUFA 20:5 n-3 (EPA): 0.06 G
PUFA 22:5 n-3 (DPA): 0.04 G
PUFA 22:6 n-3 (DHA): 0.04 G
Cholesterol: 249 MG
Tryptophan: 0.271 G
Threonine: 1.178 G
Isoleucine: 1.082 G
Leucine: 2.124 G
Lysine: 1.881 G
Methionine: 0.547 G
Cystine: 0.209 G
Phenylalanine: 1.08 G
Tyrosine: 0.778 G
Valine: 1.243 G
Arginine: 1.633 G
Histidine: 0.571 G
Alanine: 1.516 G
Aspartic acid: 2.152 G
Glutamic acid: 3.188 G
Glycine: 1.205 G
Proline: 1.133 G
Serine: 0.965 G
Lamb, variety meats and by-products, 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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 76.71 G
Energy: 122 KCAL
Energy: 510 kJ
Protein: 16.47 G
Total lipid (fat): 5.68 G
Ash: 0.93 G
Carbohydrate, by difference: 0.21 G
Calcium, Ca: 6 MG
Iron, Fe: 4.6 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 175 MG
Potassium, K: 316 MG
Sodium, Na: 89 MG
Zinc, Zn: 1.87 MG
Copper, Cu: 0.397 MG
Manganese, Mn: 0.046 MG
Selenium, Se: 32 UG
Vitamin C, total ascorbic acid: 5 MG
Thiamin: 0.37 MG
Riboflavin: 0.99 MG
Niacin: 6.14 MG
Pantothenic acid: 2.63 MG
Vitamin B-6: 0.39 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Vitamin B-12: 10.25 UG
Fatty acids, total saturated: 2.25 G
SFA 12:0: 0.02 G
SFA 14:0: 0.13 G
SFA 16:0: 0.86 G
SFA 18:0: 1.16 G
Fatty acids, total monounsaturated: 1.6 G
MUFA 16:1: 0.07 G
MUFA 18:1: 1.38 G
MUFA 22:1: 0.04 G
Fatty acids, total polyunsaturated: 0.55 G
PUFA 18:2: 0.24 G
PUFA 18:3: 0.13 G
PUFA 20:4: 0.09 G
PUFA 20:5 n-3 (EPA): 0.04 G
PUFA 22:5 n-3 (DPA): 0.03 G
PUFA 22:6 n-3 (DHA): 0.03 G
Cholesterol: 135 MG
Tryptophan: 0.178 G
Threonine: 0.777 G
Isoleucine: 0.714 G
Leucine: 1.401 G
Lysine: 1.24 G
Methionine: 0.361 G
Cystine: 0.138 G
Phenylalanine: 0.712 G
Tyrosine: 0.513 G
Valine: 0.819 G
Arginine: 1.077 G
Histidine: 0.377 G
Alanine: 1 G
Aspartic acid: 1.419 G
Glutamic acid: 2.103 G
Glycine: 0.795 G
Proline: 0.747 G
Serine: 0.636 G
Lamb, variety meats and by-products, kidneys, 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.
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.
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 70.45 G
Energy: 137 KCAL
Energy: 573 kJ
Protein: 23.65 G
Total lipid (fat): 3.62 G
Ash: 1.29 G
Carbohydrate, by difference: 0.99 G
Calcium, Ca: 18 MG
Iron, Fe: 12.4 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 290 MG
Potassium, K: 178 MG
Sodium, Na: 151 MG
Zinc, Zn: 3.8 MG
Copper, Cu: 0.37 MG
Manganese, Mn: 0.144 MG
Selenium, Se: 218.8 UG
Vitamin C, total ascorbic acid: 12 MG
Thiamin: 0.35 MG
Riboflavin: 2.07 MG
Niacin: 5.99 MG
Pantothenic acid: 2.04 MG
Vitamin B-6: 0.12 MG
Folate, total: 81 UG
Folate, food: 81 UG
Folate, DFE: 81 UG
Vitamin B-12: 78.9 UG
Vitamin A, RAE: 137 UG
Retinol: 137 UG
Vitamin A, IU: 455 IU
Fatty acids, total saturated: 1.23 G
SFA 12:0: 0.01 G
SFA 14:0: 0.04 G
SFA 16:0: 0.51 G
SFA 18:0: 0.63 G
Fatty acids, total monounsaturated: 0.77 G
MUFA 16:1: 0.05 G
MUFA 18:1: 0.68 G
MUFA 22:1: 0.01 G
Fatty acids, total polyunsaturated: 0.67 G
PUFA 18:2: 0.26 G
PUFA 18:3: 0.09 G
PUFA 20:4: 0.17 G
PUFA 20:5 n-3 (EPA): 0.06 G
PUFA 22:5 n-3 (DPA): 0.05 G
PUFA 22:6 n-3 (DHA): 0.04 G
Cholesterol: 565 MG
Tryptophan: 0.319 G
Threonine: 1.113 G
Isoleucine: 0.941 G
Leucine: 1.775 G
Lysine: 1.533 G
Methionine: 0.48 G
Cystine: 0.27 G
Phenylalanine: 1.095 G
Tyrosine: 0.833 G
Valine: 1.387 G
Arginine: 1.365 G
Histidine: 0.595 G
Alanine: 1.282 G
Aspartic acid: 2.037 G
Glutamic acid: 2.565 G
Glycine: 1.375 G
Proline: 1.209 G
Serine: 1.103 G
Lamb, variety meats and by-products, kidneys, 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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 79.23 G
Energy: 97 KCAL
Energy: 406 kJ
Protein: 15.74 G
Total lipid (fat): 2.95 G
Ash: 1.26 G
Carbohydrate, by difference: 0.82 G
Calcium, Ca: 13 MG
Iron, Fe: 6.38 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 246 MG
Potassium, K: 277 MG
Sodium, Na: 156 MG
Zinc, Zn: 2.24 MG
Copper, Cu: 0.446 MG
Manganese, Mn: 0.118 MG
Selenium, Se: 126.9 UG
Vitamin C, total ascorbic acid: 11 MG
Thiamin: 0.62 MG
Riboflavin: 2.24 MG
Niacin: 7.51 MG
Pantothenic acid: 4.22 MG
Vitamin B-6: 0.22 MG
Folate, total: 28 UG
Folate, food: 28 UG
Folate, DFE: 28 UG
Vitamin B-12: 52.41 UG
Vitamin A, RAE: 95 UG
Retinol: 95 UG
Vitamin A, IU: 316 IU
Fatty acids, total saturated: 1 G
SFA 12:0: 0.01 G
SFA 14:0: 0.03 G
SFA 16:0: 0.42 G
SFA 18:0: 0.52 G
Fatty acids, total monounsaturated: 0.63 G
MUFA 16:1: 0.04 G
MUFA 18:1: 0.55 G
MUFA 22:1: 0.01 G
Fatty acids, total polyunsaturated: 0.55 G
PUFA 18:2: 0.21 G
PUFA 18:3: 0.07 G
PUFA 20:4: 0.14 G
PUFA 20:5 n-3 (EPA): 0.05 G
PUFA 22:5 n-3 (DPA): 0.04 G
PUFA 22:6 n-3 (DHA): 0.03 G
Cholesterol: 337 MG
Tryptophan: 0.212 G
Threonine: 0.741 G
Isoleucine: 0.626 G
Leucine: 1.181 G
Lysine: 1.02 G
Methionine: 0.319 G
Cystine: 0.179 G
Phenylalanine: 0.729 G
Tyrosine: 0.554 G
Valine: 0.923 G
Arginine: 0.908 G
Histidine: 0.396 G
Alanine: 0.853 G
Aspartic acid: 1.355 G
Glutamic acid: 1.707 G
Glycine: 0.915 G
Proline: 0.804 G
Serine: 0.734 G
Lamb, variety meats and by-products, liver, 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.
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.
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 56.67 G
Energy: 220 KCAL
Energy: 920 kJ
Protein: 30.57 G
Total lipid (fat): 8.81 G
Ash: 1.42 G
Carbohydrate, by difference: 2.53 G
Calcium, Ca: 8 MG
Iron, Fe: 8.28 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 420 MG
Potassium, K: 221 MG
Sodium, Na: 56 MG
Zinc, Zn: 7.89 MG
Copper, Cu: 7.074 MG
Manganese, Mn: 0.52 MG
Selenium, Se: 111.4 UG
Vitamin C, total ascorbic acid: 4 MG
Thiamin: 0.23 MG
Riboflavin: 4.03 MG
Niacin: 12.15 MG
Pantothenic acid: 3.96 MG
Vitamin B-6: 0.49 MG
Folate, total: 73 UG
Folate, food: 73 UG
Folate, DFE: 73 UG
Vitamin B-12: 76.5 UG
Vitamin A, RAE: 7491 UG
Retinol: 7491 UG
Vitamin A, IU: 24945 IU
Fatty acids, total saturated: 3.41 G
SFA 14:0: 0.1 G
SFA 16:0: 1.2 G
SFA 18:0: 1.96 G
Fatty acids, total monounsaturated: 1.84 G
MUFA 16:1: 0.22 G
MUFA 18:1: 1.62 G
Fatty acids, total polyunsaturated: 1.31 G
PUFA 18:2: 0.57 G
PUFA 18:3: 0.12 G
PUFA 20:4: 0.63 G
Cholesterol: 501 MG
Tryptophan: 0.355 G
Threonine: 1.322 G
Isoleucine: 1.316 G
Leucine: 2.497 G
Lysine: 1.653 G
Methionine: 0.664 G
Cystine: 0.32 G
Phenylalanine: 1.365 G
Tyrosine: 1.09 G
Valine: 1.683 G
Arginine: 1.714 G
Histidine: 0.718 G
Alanine: 1.533 G
Aspartic acid: 2.636 G
Glutamic acid: 3.297 G
Glycine: 1.478 G
Proline: 1.462 G
Serine: 1.316 G
Lamb, variety meats and by-products, liver, cooked, pan-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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 56.2 G
Energy: 238 KCAL
Energy: 996 kJ
Protein: 25.53 G
Total lipid (fat): 12.65 G
Ash: 1.83 G
Carbohydrate, by difference: 3.78 G
Calcium, Ca: 9 MG
Iron, Fe: 10.2 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 427 MG
Potassium, K: 352 MG
Sodium, Na: 124 MG
Zinc, Zn: 5.63 MG
Copper, Cu: 9.83 MG
Manganese, Mn: 0.594 MG
Selenium, Se: 116.1 UG
Vitamin C, total ascorbic acid: 13 MG
Thiamin: 0.35 MG
Riboflavin: 4.59 MG
Niacin: 16.68 MG
Pantothenic acid: 6.33 MG
Vitamin B-6: 0.95 MG
Folate, total: 400 UG
Folate, food: 400 UG
Folate, DFE: 400 UG
Vitamin B-12: 85.7 UG
Vitamin A, RAE: 7782 UG
Retinol: 7777 UG
Vitamin A, IU: 25998 IU
Fatty acids, total saturated: 4.9 G
SFA 14:0: 0.14 G
SFA 16:0: 1.72 G
SFA 18:0: 2.82 G
Fatty acids, total monounsaturated: 2.64 G
MUFA 16:1: 0.32 G
MUFA 18:1: 2.33 G
Fatty acids, total polyunsaturated: 1.89 G
PUFA 18:2: 0.81 G
PUFA 18:3: 0.17 G
PUFA 20:4: 0.9 G
Cholesterol: 493 MG
Tryptophan: 0.296 G
Threonine: 1.104 G
Isoleucine: 1.1 G
Leucine: 2.086 G
Lysine: 1.381 G
Methionine: 0.554 G
Cystine: 0.268 G
Phenylalanine: 1.14 G
Tyrosine: 0.91 G
Valine: 1.405 G
Arginine: 1.432 G
Histidine: 0.6 G
Alanine: 1.281 G
Aspartic acid: 2.202 G
Glutamic acid: 2.754 G
Glycine: 1.234 G
Proline: 1.221 G
Serine: 1.1 G
Lamb, variety meats and by-products, 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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 71.37 G
Energy: 139 KCAL
Energy: 582 kJ
Protein: 20.38 G
Total lipid (fat): 5.02 G
Ash: 1.44 G
Carbohydrate, by difference: 1.78 G
Calcium, Ca: 7 MG
Iron, Fe: 7.37 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 364 MG
Potassium, K: 313 MG
Sodium, Na: 70 MG
Zinc, Zn: 4.66 MG
Copper, Cu: 6.979 MG
Manganese, Mn: 0.184 MG
Selenium, Se: 82.4 UG
Vitamin C, total ascorbic acid: 4 MG
Thiamin: 0.34 MG
Riboflavin: 3.63 MG
Niacin: 16.11 MG
Pantothenic acid: 6.13 MG
Vitamin B-6: 0.9 MG
Folate, total: 230 UG
Folate, food: 230 UG
Folate, DFE: 230 UG
Vitamin B-12: 90.05 UG
Vitamin A, RAE: 7391 UG
Retinol: 7391 UG
Vitamin A, IU: 24612 IU
Fatty acids, total saturated: 1.94 G
SFA 14:0: 0.05 G
SFA 16:0: 0.68 G
SFA 18:0: 1.12 G
Fatty acids, total monounsaturated: 1.05 G
MUFA 16:1: 0.13 G
MUFA 18:1: 0.92 G
Fatty acids, total polyunsaturated: 0.75 G
PUFA 18:2: 0.32 G
PUFA 18:3: 0.07 G
PUFA 20:4: 0.36 G
Cholesterol: 371 MG
Tryptophan: 0.236 G
Threonine: 0.882 G
Isoleucine: 0.878 G
Leucine: 1.665 G
Lysine: 1.102 G
Methionine: 0.442 G
Cystine: 0.214 G
Phenylalanine: 0.91 G
Tyrosine: 0.727 G
Valine: 1.122 G
Arginine: 1.143 G
Histidine: 0.479 G
Alanine: 1.022 G
Aspartic acid: 1.758 G
Glutamic acid: 2.198 G
Glycine: 0.985 G
Proline: 0.974 G
Serine: 0.878 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org