Lamb, leg, shank half, separable lean only, trimmed to 1/4" fat, choice, 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	Priority	Nutrient
64920	-	Water
28170	-	Protein
6670	-	Total lipid (fat)
2710	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1280	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1100	-	ASH, TOTAL
820	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
360	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
342	-	Potassium, K
210	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
208	-	Phosphorus, P
200	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
87	-	Cholesterol
66	-	Sodium, Na
40	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
40	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
26	-	Magnesium, Mg
20	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
10	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
8	-	Calcium, Ca
6.39	-	Niacin
5.02	-	Zinc, Zn
2.06	-	Iron, Fe
0.71	-	Pantothenic acid
0.28	-	Riboflavin
0.121	-	Copper, Cu
0.11	-	Thiamin
0.024	-	Folic acid
0.00271	-	Vitamin B-12