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Lamb, domestic, shoulder, arm, separable lean and fat, trimmed to 1/8" fat, cooked, broiled, steak or piece

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→ Lamb, domestic, shoulder, arm, separable lean and fat, trimmed to 1/8" fat, cooked, broiled, steak or piece Nutrition and RDA's
→ How many calories are there in a Lamb, domestic, shoulder, arm, separable lean and fat, trimmed to 1/8" fat, cooked, broiled, steak or piece?
→ Unabridged nutrient values table with RDAs (for scientific work): Lamb, domestic, shoulder, arm, separable lean and fat, trimmed to 1/8" fat, cooked, broiled, steak or piece
→ This food competes well in Protein. Details and similar foods...

Calorie and Vitamin Values

100g oz. steak, excluding refuse (yield from 1 raw steak, with refuse, weighing 102 g)
Unit weight (g) 100 g 28 g 59 g
Unit weight (oz.) 3.53 oz. 1 oz. 2.08 oz.
Calories269kcal76kcal159kcal
Protein25g7.06g14.7g
Carbohydrate0g0g0g
Fat18.1g5.12g10.6g
Fiber0g0g0g
Cholesterol96mg27mg57mg
Vitamin A0IU0IU0IU
Vitamin D
Vitamin E
Vitamin K
Vitamin C0mg0mg0mg
B1 (Thiamin)0.1mg0.0283mg0.059mg
B2 (Riboflavin)0.27mg0.0765mg0.159mg
B3 (Niacin)6.99mg1.98mg4.12mg
B5 (Pantothenic acid)0.68mg0.193mg0.401mg
B60.12mg0.034mg0.0708mg
Folate (Folic acid)19mcg5.39mcg11.2mcg
B122.88mcg0.816mcg1.7mcg
Choline
Biotin
Calcium18mg5.1mg10.6mg
Iron2.12mg0.601mg1.25mg
Magnesium27mg7.65mg15.9mg
Phosphorus200mg57mg118mg
Zinc5.01mg1.42mg2.96mg
Copper0.135mg0.0383mg0.0797mg
Manganese0.024mg0.0068mg0.0142mg
Selenium28mcg7.97mcg16.6mcg
Fluoride
Potassium314mg89mg185mg
Sodium (Na)78mg22mg46mg
Histidine0.789g0.224g0.466g
Isoleucine1.2g0.341g0.709g
Leucine1.94g0.549g1.14g
Lysine2.2g0.624g1.3g
Methionine0.639g0.181g0.377g
Phenylalanine1.01g0.287g0.598g
Threonine1.07g0.302g0.629g
Tryptophan0.291g0.0825g0.172g
Valine1.34g0.381g0.793g
EPA (Omega 3)
DHA (Omega 3)
GLA (Omega 6)
Alpha Linolenic acid (may turn into Omega 3)
Linoleic Acid (may turn into Omega 6)
Betaine

Units

Unit Weight (g) Weight (oz.)
g1 g0.0353 oz.
oz85 g3 oz.
steak, excluding refuse (yield from 1 raw steak, with refuse, weighing 102 g)59 g2.08 oz.

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