Lamb, leg, whole (shank and sirloin), 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
63890	-	Water
28300	-	Protein
7740	-	Total lipid (fat)
3140	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1490	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1090	-	ASH, TOTAL
950	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
410	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
338	-	Potassium, K
240	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
230	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
206	-	Phosphorus, P
89	-	Cholesterol
68	-	Sodium, Na
50	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
50	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
26	-	Magnesium, Mg
20	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
20	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
8	-	Calcium, Ca
6.34	-	Niacin
4.94	-	Zinc, Zn
2.12	-	Iron, Fe
1.34	-	Vitamin D
0.71	-	Pantothenic acid
0.29	-	Riboflavin
0.12	-	Copper, Cu
0.11	-	Thiamin
0.023	-	Folic acid
0.00264	-	Vitamin B-12