Lamb loin (cooked)
The branched-chain fatty acids are what make lamb taste like lamb.
| Energy | Protein | Carbs | Fiber | Fat | |
|---|---|---|---|---|---|
| Per 100 g | 199 kcal | 29.3 g | 0.0 g | 0.0 g | 8.2 g |
| Per 100 kcal | — | 14.7 g | 0.0 g | 0.0 g | 4.1 g |
| Three ounces · 85 g | 169 kcal | 24.9 g | 0.0 g | 0.0 g | 7.0 g |
Where the calories come from
Also in 100 g
| Total sugars | — |
|---|---|
| Saturated fat | 3.6 g |
| Sodium | 55 mg · 2% DV |
| Potassium | 189 mg · 4% DV |
| Calcium | 21 mg · 2% DV |
| Iron | 2 mg · 13% DV |
| Magnesium | 22 mg · 5% DV |
| Vitamin C | 0.0 mg · 0% DV |
| Vitamin A (RAE) | 0 mcg · 0% DV |
| Vitamin E (alpha-tocopherol) | 0.2 mg · 1% DV |
| Folate (DFE) | 0 mcg · 0% DV |
| Vitamin B6 | 0.14 mg · 8% DV |
| Phosphorus | 240 mg · 19% DV |
| Copper | 0.13 mg · 14% DV |
| Potassium : sodium | 3.4 : 1 · favorable |
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DV = FDA daily value for adults (21 CFR 101.9). A dash (—) means the USDA entry for this food does not report that nutrient — we leave it blank rather than estimate it. Values synced from USDA FoodData Central., entry 173811 Fiber sits inside the carbs figure.
102 gfor 30 g protein
204 kcalthose grams cost
0.0 gfiber per 100 g
Where it sits in the whole library
Rank within meat, fish & dairy
Fiber, in context
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