Lamb, Australian, imported, fresh, leg, shank half, 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
65300			Water
27180			Protein
7270			Total lipid (fat)
3021			Fatty acids, total monounsaturated
2918			Fatty acids, total saturated
2783			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1522			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1100			ASH, TOTAL
1052			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
348			Fatty acids, total polyunsaturated
329			Potassium, K
213			Phosphorus, P
210			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
207			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
138			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
94			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
91			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
83			Cholesterol
69			Sodium, Na
34			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
31			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
25			Magnesium, Mg
25			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
13			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
13			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
8			Calcium, Ca
5.725			Niacin
4.86			Zinc, Zn
2.13			Iron, Fe
0.99			Pantothenic acid
0.46			Vitamin B-6
0.42			Riboflavin
0.147			Copper, Cu
0.135			Thiamin
0.014			Manganese, Mn
0.00319			Vitamin B-12