Lamb, New Zealand, frozen, loin chop, lean, raw

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
71400 - Water
19980 - Protein
6880 - Total lipid (fat)
1690 - FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1238 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1172 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1050 - ASH, TOTAL
327 - Potassium, K
240 - FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
190 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
189 - Phosphorus, P
116 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
114 - FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
90 - FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
77 - Sodium, Na
66 - Cholesterol
61 - FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
23 - Magnesium, Mg
18 - Calcium, Ca
17 - FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
14 - FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
10 - FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
9 - FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
8 - FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
7 - FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
7 - FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
5.397 - Niacin
2.69 - Zinc, Zn
2 - FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
1.52 - Iron, Fe
1.34 - Vitamin D
0.525 - Pantothenic acid
0.22 - Vitamin E (alpha-tocopherol)
0.16 - Vitamin B-6
0.154 - Riboflavin
0.119 - Thiamin
0.116 - Copper, Cu
0.009 - Manganese, Mn
0.0055 - Selenium, Se
0.0019 - Vitamin B-12

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