Meat
Lamb, foreshank, separable lean and fat, trimmed to 1/8" fat, cooked, braised
Calories and nutrition facts per 100 g.
244 kcal per 100 g
- Protein
- 28.4 g
- Carbohydrates
- 0 g
- Fat
- 13.5 g
- Fiber
- 0 g
Serving calculator
Nutrition
Macronutrients
| Nutrient | Amount per 100 g |
|---|---|
| Energy | 1020 kJ |
| Energy | 243 kcal |
| Total lipid (fat) | 13.5 g |
| Carbohydrate, by difference | 0 g |
| Fiber, total dietary | 0 g |
| Protein | 28.4 g |
Vitamins
| Nutrient | Amount per 100 g |
|---|---|
| Vitamin A, RAE | 0 µg |
| Vitamin B-6 | 0.1 mg |
| Vitamin C, total ascorbic acid | 0 mg |
| Vitamin B-12 | 2.3 µg |
| Vitamin A, IU | 0 IU |
Minerals
| Nutrient | Amount per 100 g |
|---|---|
| Selenium, Se | 30.6 µg |
| Calcium, Ca | 20 mg |
| Potassium, K | 257 mg |
| Zinc, Zn | 7.7 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 22 mg |
| Phosphorus, P | 166 mg |
| Sodium, Na | 72 mg |
| Copper, Cu | 0.1 mg |
| Manganese, Mn | 0 mg |
Other nutrients
| Nutrient | Amount per 100 g |
|---|---|
| Folic acid | 0 µg |
| Folate, DFE | 17 µg |
| Retinol | 0 µg |
| Water | 56.8 g |
| Niacin | 5.5 mg |
| Pantothenic acid | 0.6 mg |
| Isoleucine | 1.4 g |
| Leucine | 2.2 g |
| Lysine | 2.5 g |
| Cystine | 0.3 g |
| Valine | 1.5 g |
| Arginine | 1.7 g |
| Histidine | 0.9 g |
| Aspartic acid | 2.5 g |
| Serine | 1.1 g |
| SFA 10:0 | 0 g |
| SFA 16:0 | 2.9 g |
| SFA 18:0 | 1.8 g |
| MUFA 18:1 | 5.2 g |
| PUFA 18:2 | 0.7 g |
| PUFA 18:3 | 0.2 g |
| PUFA 20:4 | 0.1 g |
| MUFA 20:1 | 0 g |
| Fatty acids, total monounsaturated | 5.7 g |
| Fatty acids, total polyunsaturated | 1 g |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Folate, total | 17 µg |
| Folate, food | 17 µg |
| Tryptophan | 0.3 g |
| Threonine | 1.2 g |
| Methionine | 0.7 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1 g |
| Alanine | 1.7 g |
| Glutamic acid | 4.1 g |
| Glycine | 1.4 g |
| Proline | 1.2 g |
| Cholesterol | 106 mg |
| Fatty acids, total saturated | 5.6 g |
| SFA 12:0 | 0.1 g |
| SFA 14:0 | 0.5 g |
| MUFA 16:1 | 0.4 g |
| Ash | 0.9 g |
Common serving sizes
- 148 g (piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse))
- 85 g (oz)
Compare Lamb, foreshank, separable lean and fat, trimmed to 1/8" fat, cooked, braised
- Lamb, foreshank, separable lean and fat, trimmed to 1/8" fat, cooked, braised vs Beef, brisket, point half, separable lean only, trimmed to 0" fat, all grades, cooked, braised
- Lamb, foreshank, separable lean and fat, trimmed to 1/8" fat, cooked, braised vs Lamb, foreshank, separable lean and fat, trimmed to 1/4" fat, choice, cooked, braised
- Lamb, foreshank, separable lean and fat, trimmed to 1/8" fat, cooked, braised vs Lamb, Australian, imported, fresh, rack, roast, frenched, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted
Data source: USDA FoodData Central, SR Legacy (FDC ID 174371).