Lamb, loin, separable fat, raw
Most proximates, vitamins and minerals are from a composite of equal portions dissected from10 samples of 11 raw lamb cuts purchased from 10 supermarkets/butchers in Melbourne and Sydney in 2002. Fatty acids are from 10 samples of loin chop purchased from 10 supermarkets/butchers in Melbourne and Sydney in 2002 (MLA 2007). Ash is an average of the separable fat from all cuts of lamb, raw and cooked, purchased in Sydney during 1992. Tryptophan is imputed from lion chop from the 2008 Key Foods Program. Iodine, starch, fibre, individual sugars and ethanol are imputed zero.
Meat and Meat Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0 |
| Energy | |
| Omega-6 | 1.23 |
| Omega-3 | 1.06 |
| Protein | 1.06 |
| Total Fat | 57.6 |
| Total Fructose | 0 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0 |
| Sucrose | 0 |
| Maltose | 0 |
| Lactose | 0 |
Meat and Meat Products
Lamb
[sharing tagline=”Like this product? Share It!” title=”Food Product” link=”https://davidgillespie.org/product/lamb-loin-separable-fat-raw/?redir=/product_list” description=”Lamb, loin, separable fat, raw”][/sharing]
