Lamb, Australian, imported, fresh, leg, hindshank, heel on, bone-in, 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
64870.00000000001 Water
30730 Protein
5630 Total lipid (fat)
1950 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1180 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
900 ASH, TOTAL
787 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
263 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
202 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
192 Potassium, K
180 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
151 Phosphorus, P
112 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
111 Cholesterol
103 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
96 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
86 Sodium, Na
80 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
59 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
41 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
38 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
32 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
23 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
19 Magnesium, Mg
12 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
11 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
5.26 Niacin
5 Calcium, Ca
4.28 Zinc, Zn
2.02 Iron, Fe
0.73 Pantothenic acid
0.49 Riboflavin
0.402 Vitamin B-6
0.116 Copper, Cu
0.104 Thiamin
0.0156 Selenium, Se
0.007 Manganese, Mn

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