Lamb, New Zealand, imported, ground lamb, 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 | 0.0 MG | 2% | |
| Riboflavin | 0.2 MG | 12% | |
| Niacin | 3.3 MG | 21% | |
| Pantothenic acid | 0.1 MG | 2% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Vitamin B-12 | 1.0 UG | 40% | |
| Vitamin A, RAE | 8 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 4 MG | 0% | |
| Iron, Fe | 1.3 MG | 7% | |
| Magnesium, Mg | 15 MG | 4% | |
| Phosphorus, P | 122 MG | 10% | |
| Potassium, K | 162 MG | 3% | |
| Sodium, Na | 34 MG | 1% | |
| Zinc, Zn | 3.4 MG | 31% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 6.8 UG | 12% |
Nutrition Highlights
- Excellent source of protein with 22.6g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (31% DV).
- Good source of Niacin (21% DV).
- Good source of Vitamin B-12 (40% DV).
About Lamb, New Zealand, imported, ground lamb, cooked, braised
This tender, flavorful meat comes from young sheep and is prized for its rich taste and versatility in cooking. When ground and cooked using moist-heat methods like braising, it develops a succulent texture while retaining its nutritional profile. The meat is an excellent source of complete protein, providing all essential amino acids needed for muscle maintenance and growth. It's naturally free from carbohydrates and fiber, making it suitable for low-carb and ketogenic dietary approaches.
Beyond protein, this meat offers significant amounts of essential nutrients including zinc for immune function, iron for oxygen transport, and B vitamins particularly B12 for energy metabolism. The fat content is moderate and includes both saturated and unsaturated fatty acids. When preparing this meat, many cooks combine it with aromatic herbs like rosemary and mint, or spices such as cumin and coriander to complement its distinctive flavor. It works beautifully in Mediterranean dishes, Middle Eastern recipes, and hearty stews, where its richness pairs well with acidic ingredients like tomatoes or yogurt to create balanced, satisfying meals.
Compare Lamb, New Zealand, imported, ground lamb, cooked, braised
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- Lamb, New Zealand, imported, ground lamb, cooked, braised vs Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled
- Lamb, New Zealand, imported, ground lamb, cooked, braised vs Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean only, trimmed to 1/8" fat, raw
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