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Food ID: 994
Lammekød, bov, rå Danish
Name
Lamb, shoulder, raw
Taxonomic name
Ovis aries
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 959 kJ 1003
Energy (kcal) 231 kcal 1003
Protein 18.5 g 0 1312
Protein from Amino Acids 15.6 g 1003
Protein, labeling 18.5 g 0 1312
Carbohydrate by difference 0.0 g 1003
Available carbohydrates 0.0 g 1003
Available carbohydrate, labelling 0.0 g 1003
Dietary fibre 0.0 g 1655
Fat 17.4 g 14.5 9.8 - 29.2 9 1862
Alcohol 0.0 g 1655
Ash 0.8 g 1312
Dry matter 36.7 g 1 2007
Water 63.3 g 1 2007
Added sugar 0.0 g 1655
Nitrogen 2.960 g 1312
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 45.0 RE 1003
Retinol 45.0 µg 16 - 66 4 1024
beta-Carotene 0 µg 1655
Vitamin D 0.400 µg 1003
Vitamin D3 0.400 µg 1 1057
Vitamin E 0.700 α-TE
alpha-Tocopherol 0.700 mg 1 1034
Vitamin K1 0 µg 1655
Thiamin (Vitamin B1) 0 mg 1003
Riboflavin (Vitamin B2) 0.300 mg 0.219 - 0.37 3 1022
Niacin equivalent 7.16 NE 1003
Niacin 4.30 mg 2.8 - 6.06 6 1018
Vitamin B6 0.200 mg 0.144 - 0.243 3 1019
Pantothenic acid 0.550 mg 1352
Biotin 1.000 µg 1344
Folate 2.60 µg 6 1803
Folate, free 1.000 µg 0.2 - 2.4 4 1374
Vitamin B12 1.20 µg 0.5 - 1.74 4 1044
Vitamin C 1.000 mg 1003
Ascorbic acid 1.000 mg 1 1017
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 66.0 mg 60 - 73.9 3 1058
Potassium 218 mg 162 - 274 3 1058
Calcium 13.0 mg 3.63 - 43 12 1015, 1030
Magnesium 17.0 mg 13.8 - 21.1 3 1058
Iron 1.50 mg 1.12 - 1.93 7 1043
Copper 0.122 mg 0.078 - 0.184 39 1102
Zinc 3.42 mg 2.09 - 5.92 39 1102
Manganese 0.01000 mg 0.004 - 0.017 4 1348
Chromium 8.10 µg 4 0 - 28.9 10 1506
Molybdenum 0 µg 1 1348
Selenium 6.05 µg 3 - 11.1 12 T 1234
Phosphorus 181 mg 167 - 200 6 1015
Iodine 0.700 µg 0.3 - 0.95 4 1055
Nickel 2.14 µg 0.4 - 6.1 31 T 1234
Mercury 0.190 µg 0 0 - 1.3 10 1506
Cadmium 1.60 µg 1.2 0 - 5.4 10 1506
Lead 4.60 µg 3.9 1 - 10.9 10 1506
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0 g 1655
Glucose 0 g 1655
Sum monosaccharides 0 g 1003
Lactose 0 g 1655
Maltose 0 g 1655
Sucrose 0 g 1655
Sum disaccharides 0 g 1003
Sum sugars 0 g 1003
Added Sugar 0.0 g 1 2133
Free Sugars 0.0 g 1 2133
Sum sugar alcohols 0 g 1003
Starch 0 g 1655
Cellulose 0 g 1655
Lignin 0 g 1655
Organic acids Cont. /100g Unit Median Variation No. Samples Source
Sum organic acids 0 g 1003
Saturated fatty acids g/100g % Source
C4:0 0.000 0 1345
C6:0 0.000 0 1345
C8:0 0.000 0 1862
C10:0 0.012 0.0845 1862
C12:0 0.074 0.53 1862
C14:0 0.830 5.94 1862
C16:0 3.565 25.5 1862
C18:0 2.463 17.6 1862
C20:0 0.000 0 1862
C22:0 0.000 0 1862
Monounsaturated fatty acids g/100g % Source
C14:1,n-5 0.000 0 1862
C16:1,n-7 0.347 2.48 1862
C18:1,n-9 5.136 36.8 1862
C20:1,n-11 0.000 0 1862
C22:1,n-9 0.000 0 1862
C22:1,n-11 0.000 0 1862
C18:1,trans 0.517 3.7 1862
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 0.294 2.11 1862
C18:3,n-3 0.164 1.17 1862
C20:4,n-6 0.000 0 1862
C22:6,n-3 0.000 0 1862
Fatty acids sums g/100g % Source
Other fatty acids 0.549 3.93 1862
Sum saturated fatty acids 6.944 49.7 1003
Sum monounsaturated fatty acids 5.483 39.3 1003
Sum polyunsaturated fatty acids 0.459 3.28 1003
Sum trans fatty acids 0.517 3.7 1003
Sum fatty acids 13.952 100 1003
Sum n-3 fatty acids 0.164 1.17 1003
Sum n-6 fatty acids 0.294 2.11 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 78 mg 2054
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 918 310 1059
Leucine 1510 510 1059
Lysine 1690 570 1059
Methionine 474 160 1059
Cystine 157 53 1059
Phenylalanine 740 250 1059
Tyrosine 740 250 1059
Threonine 799 270 1059
Tryptophan 172 58 1059
Valine 1010 340 1059
Arginine 1240 420 1059
Histidine 533 180 1059
Alanine 1150 390 1059
Aspartic acid 1690 570 1059
Glutamic acid 2720 920 1059
Glycine 977 330 1059
Proline 858 290 1059
Serine 740 250 1059
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Sum biogenic amines 0 mg 1003
Factors etc. Value No. Samples Source
Waste 29 6 1015
Nitrogen conversion factor 6.25
Fatty acid conversion factor 0.801 9 1862

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