Raw Ground Lamb
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 0 g | 0% |
| Net Carbohydrates | 0 g | 0% |
| Sugars | 0 g | 0% |
| Added Sugars | No data | - |
| Dietary Fiber | 0 g | 0% |
| Protein | 18.71 g | 37% |
| Total Fat | 26.45 g | 34% |
| Saturated Fat | 11.51 g | 58% |
| Monounsaturated Fat | 10.85 g | - |
| Polyunsaturated Fat | 2.09 g | - |
| Trans Fat | No data | - |
| Cholesterol | 82.49 mg | 27% |
| Vitamins | ||
| Vitamin A | 0 mcg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 0.06 mcg | 0% |
| Minerals | ||
| Sodium | 66.67 mg | 3% |
| Potassium | 250.86 mg | 5% |
| Calcium | 18.08 mg | 1% |
| Magnesium | 23.73 mg | 6% |
| Iron | 1.75 mg | 10% |
| Zinc | 3.85 mg | 35% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
0%
Vitamin C
0%
Vitamin D
0.3%
Vitamin E
2%
Vitamin K
3%
Vitamin B1
10%
Vitamin B2
18%
Vitamin B3
42%
Vitamin B5
15%
Vitamin B6
9%
Vitamin B7
-
Vitamin B9
5%
Vitamin B12
109%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
1%
Iron
10%
Magnesium
6%
Phosphorus
14%
Potassium
5%
Sodium
3%
Zinc
35%
Copper
13%
Manganese
0.9%
Selenium
39%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
50%
Isoleucine
68%
Valine
60%
Lysine
62%
Tryptophan
62%
Threonine
57%
Phenylalanine
66%
Methionine
72%
Histidine
60%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 319 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
47 min
Jogging
41 min
Cycling
42 min
Walking
1 h 15 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Observational evidence suggests that lamb, as a red meat, is a significant source of highly bioavailable heme iron, which is vital for blood health, oxygen transport, and immune function, according to WebMD. This heme iron, derived from animal sources, boasts a substantial absorption rate. Research also indicates that grilling lamb meat results in a higher proportion of heme iron relative to total iron compared to boiling, which yields the lowest total and heme iron content.
1. Thermal Inactivation Profiles of Mycobacterium Avium Subsp. Paratuberculosis in Lamb Skeletal Muscle Homogenate Fluid.
Source: PubMed
Summary: Mycobacterium avium subsp. paratuberculosis (MAP) exhibits lower heat tolerance in lamb skeletal muscle fluid compared to milk, with cooking lamb to recommended standards resulting in a low probability of MAP survival.
Read More: https://pubmed.ncbi.nlm.nih.gov/19896745/
2. 5 Foods High in Iron and Why You Need It
Source: WebMD
Summary: Red meat, including lamb, is a significant source of highly bioavailable heme iron, which has a high absorption rate and is vital for blood health, oxygen transport, and immune function.
3. Heme Iron Content in Lamb Meat Is Differentially Altered Upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods.
Source: PubMed
Summary: Grilling lamb meat results in a higher proportion of heme iron relative to total iron compared to boiling, which leads to the lowest total and heme iron content.
Read More: https://pubmed.ncbi.nlm.nih.gov/23737716/
