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

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
62250			Water
23830			Protein
14380			Total lipid (fat)
6334			Fatty acids, total saturated
5589			Fatty acids, total monounsaturated
5181			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3075			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2386			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1070			ASH, TOTAL
559			Fatty acids, total polyunsaturated
487			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
324			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
315			Potassium, K
248			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
188			Phosphorus, P
186			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
157			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
94			Sodium, Na
85			Cholesterol
70			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
70			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
41			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
41			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
41			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
28			Calcium, Ca
21			Magnesium, Mg
21			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
19			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
6.32			Zinc, Zn
4.695			Niacin
1.67			Iron, Fe
0.775			Pantothenic acid
0.29			Riboflavin
0.211			Vitamin B-6
0.131			Copper, Cu
0.1			Thiamin
0.013			Manganese, Mn
0.0035600000000000002			Vitamin B-12