Lamb Australian Imported Fresh Rack Roast Frenched Bone-in Trimmed to 1/8" Fat (Cooked, Roasted)
SR Legacy·Comprehensive Reference DataStandard Reference Legacy database is a comprehensive compilation of nutrient data maintained by the USDA. It covers a wide range of foods with reliable reference values.Lamb, Australian, imported, fresh, rack, roast, frenched, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, roasted
Lamb, Veal, and Game Products
Calorie Distribution
- Protein36%26 g
- Fat64%20.8 g
- Carbs0%0 g
Serving Size
% Daily Value
per 100g serving · FDA 2020 reference
Nutrition Facts per 100g
| Water | 53.3 | G |
| Energy | 291 | KCAL |
| Protein | 26.0 | G |
| Total lipid (fat) | 20.8 | G |
| Carbohydrate, by difference | 0 | G |
| Fiber, total dietary | 0 | G |
| Total Sugars | 0 | G |
| Cholesterol | 97.0 | MG |
| Vitamin C, total ascorbic acid | 0 | MG |
| Thiamin | 0.11 | MG |
| Riboflavin | 0.39 | MG |
| Niacin | 6.2 | MG |
| Vitamin B-6 | 0.51 | MG |
| Vitamin B-12 | 1.3 | UG |
| Vitamin A, RAE | 4.0 | UG |
| Vitamin E (alpha-tocopherol) | 0.43 | MG |
| Vitamin D (D2 + D3) | 0 | UG |
| Calcium, Ca | 7.0 | MG |
| Iron, Fe | 2.5 | MG |
| Magnesium, Mg | 21.0 | MG |
| Phosphorus, P | 166 | MG |
| Potassium, K | 228 | MG |
| Sodium, Na | 65.0 | MG |
| Zinc, Zn | 2.8 | MG |
| Copper, Cu | 0.10 | MG |
| Manganese, Mn | 0.004 | MG |
| Selenium, Se | 14.8 | UG |
| Energy | 1216 | kJ |
| Ash | 0.97 | G |
| Pantothenic acid | 0.53 | MG |
| Vitamin B-12, added | 0 | UG |
| Retinol | 4.0 | UG |
| Carotene, beta | 0 | UG |
| Carotene, alpha | 0 | UG |
| Cryptoxanthin, beta | 0 | UG |
| Vitamin A, IU | 12.0 | IU |
| Lycopene | 0 | UG |
| Lutein + zeaxanthin | 0 | UG |
| Vitamin E, added | 0 | MG |
| Vitamin D (D2 + D3), International Units | 0 | IU |
| Vitamin D2 (ergocalciferol) | 0 | UG |
| Vitamin D3 (cholecalciferol) | 0 | UG |
| Fatty acids, total saturated | 10.1 | G |
| SFA 4:0 | 0 | G |
| SFA 6:0 | 0 | G |
| SFA 8:0 | 0 | G |
| SFA 10:0 | 0.03 | G |
| SFA 12:0 | 0.03 | G |
| SFA 14:0 | 0.59 | G |
| SFA 15:0 | 0.13 | G |
| SFA 16:0 | 4.9 | G |
| SFA 17:0 | 0.29 | G |
| SFA 18:0 | 4.1 | G |
| SFA 20:0 | 0.03 | G |
| SFA 22:0 | 0.01 | G |
| SFA 24:0 | 0 | G |
| Fatty acids, total monounsaturated | 8.4 | G |
| MUFA 14:1 | 0.02 | G |
| MUFA 15:1 | 0 | G |
| MUFA 16:1 | 0.25 | G |
| MUFA 17:1 | 0 | G |
| MUFA 18:1 | 8.2 | G |
| MUFA 18:1 c | 7.0 | G |
| MUFA 20:1 | 0.01 | G |
| MUFA 22:1 | 0 | G |
| MUFA 22:1 c | 0 | G |
| Fatty acids, total polyunsaturated | 1.4 | G |
| PUFA 18:2 | 1.00 | G |
| PUFA 18:2 n-6 c,c | 0.43 | G |
| PUFA 18:2 CLAs | 0.27 | G |
| PUFA 18:3 | 0.24 | G |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.24 | G |
| PUFA 18:3 n-6 c,c,c | 0.001 | G |
| PUFA 18:4 | 0 | G |
| PUFA 20:2 n-6 c,c | 0.002 | G |
| PUFA 20:3 | 0 | G |
| PUFA 20:4 | 0.05 | G |
| PUFA 20:5 n-3 (EPA) | 0.02 | G |
| PUFA 22:5 n-3 (DPA) | 0.05 | G |
| PUFA 22:6 n-3 (DHA) | 0.01 | G |
| Fatty acids, total trans | 1.4 | G |
| Fatty acids, total trans-monoenoic | 1.1 | G |
| TFA 18:1 t | 1.1 | G |
| TFA 18:2 t not further defined | 0.29 | G |
| Fatty acids, total trans-polyenoic | 0.29 | G |
| Tryptophan | 0.27 | G |
| Threonine | 1.1 | G |
| Isoleucine | 1.1 | G |
| Leucine | 1.9 | G |
| Lysine | 2.0 | G |
| Methionine | 0.63 | G |
| Cystine | 0.27 | G |
| Phenylalanine | 0.96 | G |
| Tyrosine | 0.81 | G |
| Valine | 1.2 | G |
| Arginine | 1.5 | G |
| Histidine | 0.68 | G |
| Alanine | 1.5 | G |
| Aspartic acid | 2.1 | G |
| Glutamic acid | 3.5 | G |
| Glycine | 1.4 | G |
| Proline | 1.1 | G |
| Serine | 0.92 | G |
| Alcohol, ethyl | 0 | G |
| Caffeine | 0 | MG |
| Theobromine | 0 | MG |
More in Lamb, Veal, and Game Products
Lamb New Zealand Imported Netted Shoulder Rolled Boneless (Cooked, Slow Roasted)
Lamb New Zealand Imported Netted Shoulder Rolled Boneless (Cooked, Slow Roasted)
Lamb New Zealand Imported Flap Boneless (Cooked, Braised)
Lamb New Zealand Imported Flap Boneless (Cooked, Braised)
Veal Variety Meats and By-products Spleen (Cooked, Braised)
Lamb Variety Meats and By-products Liver (Cooked, Braised)
Nutritionally Similar Foods
Based on protein, fat, carbs, fiber, and 11 other nutrients
Lamb New Zealand Imported Rack - Partly Frenched (Cooked, Fast Roasted)
Chicken Back Meat and Skin (Cooked, Roasted)
Pork Ground 84% Lean / 16% Fat (Cooked, Pan-broiled)
Lamb Australian Imported Fresh Rib Chop Frenched Bone-in Trimmed to 1/8" Fat (Cooked, Grilled)
Lamb Loin Trimmed to 1/8" Fat Choice (Cooked, Broiled)
Chicken Back Meat and Skin (Cooked, Stewed)
Nutrient Highlights
- Lamb Australian Imported Fresh Rack Roast Frenched Bone-in Trimmed to 1/8" Fat (Cooked, Roasted) is a excellent source of Protein (52% DV) — see top foods ranked by Protein
- Lamb Australian Imported Fresh Rack Roast Frenched Bone-in Trimmed to 1/8" Fat (Cooked, Roasted) is a excellent source of Zinc (26% DV) — see top foods ranked by Zinc
- Lamb Australian Imported Fresh Rack Roast Frenched Bone-in Trimmed to 1/8" Fat (Cooked, Roasted) is a good source of Iron (14% DV) — see top foods ranked by Iron
Explore by Nutrient
Show Nutrition Facts Label
Nutrition Facts
Serving Size 100g
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Data Source
Data sourced from USDA FoodData Central — SR Legacy. FDC ID: 172663.
View on USDA FoodData Central →