In 100 g (Grams) of Lamb, New Zealand, imported, flap, boneless, separable lean and fat, cooked, braised there is 47.82 g of Water.

oz grams (g) kilograms (kg) 100 grams (g) ounce pound

Lamb, New Zealand, imported, flap, boneless, separable lean and fat, cooked, braised

Lamb, New Zealand, imported, flap, boneless, separable lean and fat, cooked, braised is a type of Lamb, Veal, and Game Products. The most significant nutrients in Lamb, New Zealand, imported, flap, boneless, separable lean and fat, cooked, braised are listed below.

Water	47.82 g	47.82	g
Energy (calorie)	376 kcal	376	kcal
Energy (joule)	1574 kJ	1574	kJ
Protein	20.48 g	20.48	g
Total lipid (fat)	32.63 g	32.63	g
Ash	0.52 g	0.52	g
Carbohydrate, by difference	0.14 g	0.14	g
Fiber, total dietary	0 g	0	g
Sugars, total	0 g	0	g
Calcium, Ca	8 mg	8	mg
Iron, Fe	1.11 mg	1.11	mg
Magnesium, Mg	15 mg	15	mg
Phosphorus, P	122 mg	122	mg
Potassium, K	182 mg	182	mg
Sodium, Na	51 mg	51	mg
Zinc, Zn	3.2 mg	3.2	mg
Copper, Cu	0.074 mg	0.074	mg
Manganese, Mn	0.003 mg	0.003	mg
Selenium, Se	5.9 µg	5.9	µg
Vitamin C, total ascorbic acid	0 mg	0	mg
Thiamin	0.046 mg	0.046	mg
Riboflavin	0.122 mg	0.122	mg
Niacin	2.744 mg	2.744	mg
Pantothenic acid	0.277 mg	0.277	mg
Vitamin B-6	0.081 mg	0.081	mg
Vitamin B-12	1.25 µg	1.25	µg
Vitamin A, RAE	24 µg	24	µg
Retinol	24 µg	24	µg
Carotene, beta	0 µg	0	µg
Carotene, alpha	0 µg	0	µg
Cryptoxanthin, beta	0 µg	0	µg
Vitamin A, IU	80 IU	80	IU
Lycopene	0 µg	0	µg
Lutein + zeaxanthin	0 µg	0	µg
Vitamin E (alpha-tocopherol)	0.57 mg	0.57	mg
Vitamin D (D2 + D3)	0.1 µg	0.1	µg
Vitamin D3 (cholecalciferol)	0.1 µg	0.1	µg
Vitamin D	3 IU	3	IU
Fatty acids, total saturated	13.534 g	13.534	g
4:0 butanoic, butyric fatty acid	0 g	0	g
6:0 hexanoic, caproic fatty acid	0 g	0	g
8:0 octanoic, caprylic fatty acid	0.007 g	0.007	g
10:0 decanoic, capric fatty acid	0.036 g	0.036	g
12:0 dodecanoic, lauric fatty acid	0.034 g	0.034	g
14:0 tetradecanoic, myristic, common saturated fatty acid	0.612 g	0.612	g
16:0 hexadecanoic, palmitic fatty acid	4.963 g	4.963	g
17:0 heptadecanoic, margaric fatty acid	0.592 g	0.592	g
18:0 octadecanoic, stearic fatty acid	7.209 g	7.209	g
20:0 eicosanoic, arachidic fatty acid	0.034 g	0.034	g
22:0 saturated fatty acid	0.048 g	0.048	g
24:0 saturated fatty acids	0 g	0	g
Fatty acids, total monounsaturated	8.805 g	8.805	g
14:1 monounsaturated fatty acid	0.009 g	0.009	g
15:1 monounsaturated fatty acid	0 g	0	g
16:1 undifferentiated, hexadecenoic, palmitoleic	0.271 g	0.271	g
16:1 cis monounsaturated fatty acid	0.233 g	0.233	g
16:1 t monounsaturated fatty acid	0.038 g	0.038	g
17:1 monounsaturated fatty acid	0 g	0	g
18:1 undifferentiated	8.516 g	8.516	g
18:1 cis	6.88 g	6.88	g
18:1 trans	1.636 g	1.636	g
20:1 eicosenoic, gadoleic	0.01 g	0.01	g
22:1 undifferentiated, docosenoic, erucic	0 g	0	g
22:1 c saturated fatty acid	0 g	0	g
24:1 monounsaturated fatty acids	0 g	0	g
Fatty acids, total polyunsaturated	1.185 g	1.185	g
18:2 undifferentiated	0.759 g	0.759	g
18:2 n-6 c,c	0.298 g	0.298	g
18:2 conjugated linoleic acid (CLAs)	0.448 g	0.448	g
18:2 t,t	0.012 g	0.012	g
18:3 undifferentiated, octadecatrienoic, linolenic	0.321 g	0.321	g
18:3 n-3 c,c,c (ALA)	0.321 g	0.321	g
18:3 n-6 c,c,c	0 g	0	g
18:4 octadecatetraenoic, parinaric	0 g	0	g
20:2 n-6 c,c	0 g	0	g
20:3 undifferentiated	0 g	0	g
20:3 n-3	0 g	0	g
20:3 n-6	0 g	0	g
20:4 undifferentiated, eicosatetraenoic, arachidonic	0.031 g	0.031	g
20:4 n-6	0.031 g	0.031	g
20:5 n-3 (EPA)	0.041 g	0.041	g
22:5 ω-3, n-3 docosapentaenoic (DPA), clupanodonic	0.033 g	0.033	g
22:6 Omega−3 DHA (ω-3, n-3) docosahexaenoic	0 g	0	g
Fatty acids, total trans	1.686 g	1.686	g
Fatty acids, total trans-monoenoic	1.674 g	1.674	g
Fatty acids, total trans-polyenoic	0.012 g	0.012	g
Cholesterol	76 mg	76	mg
Tryptophan	0.226 g	0.226	g
Threonine	0.977 g	0.977	g
Isoleucine	0.917 g	0.917	g
Leucine	1.582 g	1.582	g
Lysine	1.789 g	1.789	g
Methionine	0.668 g	0.668	g
Cystine	0.268 g	0.268	g
Phenylalanine	0.807 g	0.807	g
Tyrosine	0.71 g	0.71	g
Valine	1.043 g	1.043	g
Arginine	1.379 g	1.379	g
Histidine	0.434 g	0.434	g
Alanine	1.018 g	1.018	g

Nutrients in Lamb, New Zealand, imported, flap, boneless, separable lean and fat, cooked, braised