Lamb, New Zealand, rib, lean, roasted

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams Significant amount Priority Nutrient
64959.99999999999 Water
24430 Protein
10630 Total lipid (fat)
2088 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1672 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1580 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1090 ASH, TOTAL
407 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
323 Potassium, K
223 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
209 Phosphorus, P
158 Significant FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
145 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
133 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
83 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
76 Cholesterol
72 Sodium, Na
24 Magnesium, Mg
22 Calcium, Ca
19 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
18 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
18 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
17 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
15 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
10 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
7 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
6.705 Niacin
2.89 Zinc, Zn
1.65 Iron, Fe
0.67 Vitamin D
0.394 Pantothenic acid
0.37 Vitamin E (alpha-tocopherol)
0.202 Riboflavin
0.17 Vitamin B-6
0.12 Copper, Cu
0.06 Thiamin
0.01 Manganese, Mn
0.0043 Selenium, Se
0.004 Retinol
0.00124 Vitamin B-12

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