Lamb, Australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 9% | |
| Riboflavin | 0.5 MG | 38% | |
| Niacin | 5.3 MG | 33% | |
| Pantothenic acid | 0.7 MG | 15% | |
| Vitamin B-6 | 0.4 MG | 24% | |
| Vitamin B-12 | 1.5 UG | 63% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 2.0 MG | 11% | |
| Magnesium, Mg | 19 MG | 5% | |
| Phosphorus, P | 151 MG | 12% | |
| Potassium, K | 192 MG | 4% | |
| Sodium, Na | 86 MG | 4% | |
| Zinc, Zn | 4.3 MG | 39% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 15.6 UG | 28% |
Nutrition Highlights
- Excellent source of protein with 30.7g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (39% DV).
- Good source of Selenium, Se (28% DV).
- Good source of Riboflavin (38% DV).
- Good source of Niacin (33% DV).
- Good source of Vitamin B-6 (24% DV).
About Lamb, Australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised
This cut of lamb is fresh, bone-in Australian lamb leg, specifically the hindshank portion with the heel intact. It is prepared "separable lean only," meaning visible fat has been trimmed to approximately 1/8 inch. The meat has been cooked using the braising method. Braising involves slow-cooking in a liquid, resulting in tender and flavorful meat often used in stews, roasts, and slow-cooked dishes.
Nutritionally, this braised lamb is a significant source of protein, providing 30.73g per 100g serving while remaining relatively low in fat at 5.63g. It contains no carbohydrates or fiber. The high protein content makes it a suitable choice for those focusing on muscle building or weight management, as protein promotes satiety.
Its lean profile allows for flexibility within various dietary plans. When incorporating it into a meal, consider pairing it with a variety of vegetables and whole grains to create a balanced and nutritious plate. The braising method lends itself well to adding herbs and spices, further enhancing the flavor and nutritional profile of the dish.
Dietary Information
Lamb, Australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised is considered low-carb and keto-friendly, high-protein, making it a suitable choice for various dietary plans.
Notable micronutrients in Lamb, Australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised include Vitamin B-12 (63% DV) , Zinc, Zn (39% DV) , Riboflavin (38% DV) , Niacin (33% DV) , and Selenium, Se (28% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 174 calories per 100 grams, Lamb, Australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised gets 71% of its calories from protein, 0% from carbohydrates, and 29% from fat. This is moderate, similar to many lean proteins and whole grains.
Compare Lamb, Australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised
See how Lamb, Australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised compares to other foods in terms of nutrition:
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- Lamb, Australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised vs Lamb, shoulder, whole (arm and blade), separable lean only, trimmed to 1/4" fat, choice, cooked, broiled
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