Lamb, Australian, imported, fresh, shoulder, arm, separable lean only, trimmed to 1/8" fat, cooked, braised

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
56980			Water
34170			Protein
10230			Total lipid (fat)
4173			Fatty acids, total saturated
4160			Fatty acids, total monounsaturated
3847			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2082			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1539			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1030			ASH, TOTAL
499			Fatty acids, total polyunsaturated
320			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
297			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
287			Potassium, K
221			Phosphorus, P
185			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
135			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
123			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
111			Cholesterol
78			Sodium, Na
59			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
53			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
32			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
27			Calcium, Ca
26			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
25			Magnesium, Mg
18			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
13			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
12			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
7.78			Zinc, Zn
4.695			Niacin
2.71			Iron, Fe
0.775			Pantothenic acid
0.29			Riboflavin
0.215			Copper, Cu
0.211			Vitamin B-6
0.1			Thiamin
0.02			Manganese, Mn
0.0035600000000000002			Vitamin B-12