Lamb, New Zealand, imported, tenderloin, separable lean and fat, cooked, fast fried
* 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 | 8% | |
| Riboflavin | 0.3 MG | 23% | |
| Niacin | 9.1 MG | 57% | |
| Pantothenic acid | 1.1 MG | 21% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Vitamin B-12 | 2.4 UG | 100% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.6 MG | 4% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 2.1 MG | 12% | |
| Magnesium, Mg | 31 MG | 7% | |
| Phosphorus, P | 268 MG | 21% | |
| Potassium, K | 432 MG | 9% | |
| Sodium, Na | 59 MG | 3% | |
| Zinc, Zn | 2.8 MG | 25% | |
| Copper, Cu | 0.2 MG | 20% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 6.5 UG | 12% |
Nutrition Highlights
- Excellent source of protein with 27.9g per 100g, great for muscle building and recovery.
- Good source of Phosphorus, P (21% DV).
- Good source of Zinc, Zn (25% DV).
- Good source of Copper, Cu (20% DV).
- Good source of Riboflavin (23% DV).
- Rich source of Niacin (57% of Daily Value per 100g).
About Lamb, New Zealand, imported, tenderloin, separable lean and fat, cooked, fast fried
This cut of meat comes from a young sheep raised in New Zealand, known for producing tender, mild-flavored lamb. The tenderloin is one of the leanest and most delicate parts of the animal, and when cooked quickly using high heat, it retains moisture while developing a flavorful crust. The fast frying method helps preserve its tenderness and reduces the risk of overcooking, which can make lean meats tough.
Nutritionally, this meat is an excellent source of high-quality protein, providing nearly 28 grams per 100-gram serving with zero carbohydrates, making it suitable for low-carb and ketogenic diets. It's also relatively low in fat compared to other red meats, with about 5 grams per serving, though this includes both lean tissue and separable fat. The absence of fiber is typical for animal products, but the protein content supports muscle maintenance and repair. Because it's imported from New Zealand, it may also reflect grass-fed farming practices common in the region, which can influence the fatty acid profile.
In the kitchen, this cut is best suited for quick-cooking methods like pan-searing, grilling, or stir-frying. Its mild flavor pairs well with bold seasonings, herbs like rosemary and thyme, or simple salt and pepper. It's often served as medallions, either on its own or as part of a larger dish, and works beautifully in salads, grain bowls, or alongside roasted vegetables for a balanced meal.
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