Lamb loin (cooked)
The branched-chain fatty acids are what make lamb taste like lamb.
| Energy | Protein | Fiber |
|---|
| Per 100 g | 258 kcal |
25.6 g | 0.0 g |
|---|
| Per 100 kcal | — |
9.9 g | 0.0 g |
|---|
| Three ounces · 85 g | 219 kcal | 21.8 g | 0.0 g |
|---|
117 gfor 30 g protein
302 kcalthose grams cost
0.0 gfiber per 100 g
Where it sits in the whole library
Fiber, in context
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