Lamb, mince, dry fried
Majority of proximates, vitamins and minerals are from a composite sample obtained from 10 samples of lamb mince purchased raw from 10 supermarkets/butchers in Sydney and Melbourne in 2002, and cooked in the laboratory. Fatty acid profile is imputed from a pooled sample of 3 leg cuts using the samples gathered for proximate analysis (MLA 2007). Ash, F, S, CL and BIO are from samples of lamb mince purchased raw from 8 supermarkets/butchers in Sydney during 1992. Iodine is from the 22nd ATDS, 2004. Tryptophan is imputed from lion chop from the 2008 Key Foods Program. Starch, fibre, individual sugars and ethanol are imputed zero.
Meat and Meat Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0 |
| Energy | |
| Omega-6 | 0.52 |
| Omega-3 | 0.15 |
| Protein | 0.15 |
| Total Fat | 8.5 |
| Total Fructose | 0 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0 |
| Sucrose | 0 |
| Maltose | 0 |
| Lactose | 0 |
Meat and Meat Products
Lamb
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