Lamb, Australian, imported, fresh, tenderloin, boneless, separable lean only, trimmed to 1/8" fat, cooked, 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
62620 Water
30970 Protein
6710 Total lipid (fat)
1720 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1490 ASH, TOTAL
1010 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
890 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
231 Potassium, K
225 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
179 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
170 Phosphorus, P
111 Cholesterol
107 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
87 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
74 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
61 Sodium, Na
59 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
54 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
50 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
33 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
33 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
24 Magnesium, Mg
18 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
14 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
13 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
9.58 Niacin
2.52 Iron, Fe
2.42 Zinc, Zn
2 Calcium, Ca
1.22 Pantothenic acid
0.772 Vitamin B-6
0.57 Riboflavin
0.193 Thiamin
0.137 Copper, Cu
0.007 Manganese, Mn

Sources, terms of use and Acknowledgements
© Copyright 2016-2022 Lassesen Consulting, LLC [2007], DBA, Microbiome Prescription. All rights served.