Lamb, Australian, imported, fresh, seam fat, cooked
* 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 | 6% | |
| Riboflavin | 0.2 MG | 15% | |
| Niacin | 3.6 MG | 23% | |
| Pantothenic acid | 0.5 MG | 9% | |
| Vitamin B-6 | 0.2 MG | 14% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 1.4 MG | 8% | |
| Magnesium, Mg | 12 MG | 3% | |
| Phosphorus, P | 112 MG | 9% | |
| Potassium, K | 164 MG | 3% | |
| Sodium, Na | 53 MG | 2% | |
| Zinc, Zn | 1.8 MG | 16% | |
| Copper, Cu | 0.1 MG | 6% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 6.2 UG | 11% |
Nutrition Highlights
- Good source of protein with 13.8g per 100g.
- Good source of Niacin (23% DV).
About Lamb, Australian, imported, fresh, seam fat, cooked
This cut of meat comes from Australian lamb and includes the seam fat, which is the layer of fat that naturally occurs between muscle sections. When cooked, it becomes rich and tender, making it a flavorful choice for those who enjoy hearty, fatty meats. With 554 calories per 100 grams, it is one of the more energy-dense options available, largely due to its high fat content of 54.7 grams. The protein content is moderate at 13.8 grams, providing a decent amount of this essential macronutrient, though it's not as protein-rich as leaner cuts of meat.
While it offers protein, its high fat content means it's best enjoyed in moderation, especially for those monitoring their fat or calorie intake. The fat in lamb includes a mix of saturated and unsaturated fats, and while some fat is necessary for a balanced diet, excessive intake can contribute to higher cholesterol levels. This cut is also low in carbohydrates and contains no fiber, so it fits into low-carb or ketogenic eating patterns but isn't a source of plant-based nutrients.
In cooking, this lamb is ideal for slow-roasting, braising, or grilling, where the seam fat melts and bastes the meat, keeping it moist and flavorful. It's often used in traditional dishes like roasts, stews, or kebabs, where its richness can be balanced with herbs, spices, or acidic ingredients like lemon or vinegar. For those seeking leaner options, trimming the visible fat before cooking can help reduce overall fat content while still enjoying the distinctive taste of lamb.
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