Lamb, New Zealand, imported, testes, cooked, soaked and 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 | 0.3 MG | 26% | |
| Riboflavin | 0.3 MG | 24% | |
| Niacin | 2.2 MG | 14% | |
| Pantothenic acid | 0.8 MG | 15% | |
| Vitamin B-6 | 0.0 MG | 2% | |
| Vitamin B-12 | 8.9 UG | 370% | |
| Vitamin A, RAE | 22 UG | 2% | |
| Vitamin E (alpha-tocopherol) | 0.9 MG | 6% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 1.7 MG | 9% | |
| Magnesium, Mg | 16 MG | 4% | |
| Phosphorus, P | 302 MG | 24% | |
| Potassium, K | 265 MG | 6% | |
| Sodium, Na | 118 MG | 5% | |
| Zinc, Zn | 2.1 MG | 19% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 0.0 MG | 2% | |
| Selenium, Se | 53 UG | 96% |
Nutrition Highlights
- Excellent source of protein with 21.0g per 100g, great for muscle building and recovery.
- Good source of Phosphorus, P (24% DV).
- Rich source of Selenium, Se (96% of Daily Value per 100g).
- Good source of Thiamin (26% DV).
- Good source of Riboflavin (24% DV).
- Rich source of Vitamin B-12 (370% of Daily Value per 100g).
About Lamb, New Zealand, imported, testes, cooked, soaked and fried
This cut of meat comes from a specific organ of the animal, offering a concentrated source of protein with minimal carbohydrates and fat. It is particularly notable for its high protein content, providing 21 grams per 100-gram serving, which supports muscle maintenance and repair. The fat content is relatively low at 4.6 grams, and it contains no dietary fiber. Being an organ meat, it may also supply micronutrients such as iron, zinc, and B vitamins, though exact levels can vary. Its low carbohydrate content makes it suitable for low-carb or ketogenic dietary patterns.
In culinary use, this ingredient is often prepared through soaking and frying to enhance tenderness and flavor. Soaking helps reduce any strong or gamy taste, while frying develops a crisp exterior and rich texture. It is commonly featured in traditional dishes across various cultures, sometimes served as a delicacy or specialty item. Due to its unique flavor and nutritional profile, it is best enjoyed in moderation as part of a balanced diet, particularly for those seeking high-protein, low-carb options.
Compare Lamb, New Zealand, imported, testes, cooked, soaked and fried
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