Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat6.1
Carbohydrate0.1
Protein20.0
Dietary fibre0.0
Alcohol0.0
Water74.0
Energy content
Energy contentenergiprosent
Fat40
Carbohydrate0
Protein60
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 567 kJ (135 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat39%
Carbohydrate0%
Dietary fibre0%
Protein59%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource0.1 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource6.1 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource2.8 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource2.3 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.3 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)7 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E1 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)6 %
Vitamin B2 (riboflavin)2 %
Vitamin B3 (niacin)
Niacin equivalents58 %
Vitamin B6 (pyridoxine)7 %
Vitamin B9 (folate)0 %
Vitamin B12 (cobalamin)50 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)0 %
Sodium (Na)
Potassium (K)10 %
Magnesium (Mg)7 %
Phosphorus (P)36 %
Trace elementsSourceQuantity
Iron (Fe)11 %
Zinc (Zn)27 %
Selenium (Se)4 %
Copper (Cu)8 %
Iodine (I)0 %

Classification

Food ID: 03.014

Scientific name: Ovis aries Linnaeus, 1758

FoodEx2: Lamb fresh meat (A01RK)

Facets
F01 SourceSheep (as animal) (A057G)
F02 Part-natureMammals and birds meat (as part-nature) (A0BYZ)
F27 Source-commoditiesLamb fresh meat (A01RK)
F31 Animal-age-classYoung mammal less than 1 year old (A0C8X)

LanguaL

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0150Meat or meat product (FROM MAMMAL) (US CFR)
A0794Red meat (EUROFIR)
B1183Sheep
C0268Skeletal meat part, without bone, without skin
E0151Solid
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0142Preserved by chilling or freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0024Round or leg (MEAT CUT)

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

60a

Estimated as zero value when the analysed value is below the limit of quantification.

60b

Analysed value is below the limit of quantification of the method. The result is outside the measurement range of the accreditation of the method.

71

Calculated from the percentual content of fat in a similar food item.

315

Norwegian Meat. Nutritional content of lamb, beef and pork, 1995.

334

Norwegian meat and poultry research centre, Norwegian meat and poultry association, Matprat, University of Oslo and Norwegian food safety authority (2023). Updating nutritional value of Norwegian lamb meat 2022-2023. Published report, animalia.no

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

MI_SUGAR_NO

Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Trans fatty acids in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Phosphorus (P) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin C (askorbic acid) in Lamb, leg, for roast, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin D in Lamb, leg, for roast, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated on component profile
MethodImputation of a component from one or more components from related food

Vitamin E in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C18:1 sum (oleic acid) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Calcium (Ca) in Lamb, leg, for roast, raw

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Iron (Fe) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Potassium (K) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C18:2n-6 (linoleic acid) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Niacin equivalents in Lamb, leg, for roast, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Fat in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAcid hydrolysis with gravimetric quantification

Vitamin B1 (thiamin) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Carbohydrate in Lamb, leg, for roast, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Protein in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodDistillation titrimetry

Zinc (Zn) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C20:4n-6 (arachidonic acid) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Sugar, total in Lamb, leg, for roast, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Iodine (I) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin B6 (pyridoxine) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C20:5n-3 (eicosapentaenoic acid, EPA) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Water in Lamb, leg, for roast, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Alcohol in Lamb, leg, for roast, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Sodium (Na) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Beta-carotene in Lamb, leg, for roast, raw

Value typeBelow limit of detection or quantification
Acquisition typeValue created within host system
Method typeAnalytical, generic
MethodAnalytical method

C16:1 sum (palmitoleic acid) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Magnesium (Mg) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C16:0 (palmitic acid) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin B9 (folate) in Lamb, leg, for roast, raw

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Monounsaturated fatty acids in Lamb, leg, for roast, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

Omega-6 in Lamb, leg, for roast, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

C18:0 (stearic acid) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin A (RAE) in Lamb, leg, for roast, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

C12:0 (lauric acid) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Selenium (Se) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Saturated fatty acids in Lamb, leg, for roast, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

Omega-3 in Lamb, leg, for roast, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

C22:5n-3 (docosapentaenoic acid, DPA) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

C22:6n-3 (docosahexaenoic acid, DHA) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Dietary fibre in Lamb, leg, for roast, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Retinol in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Polyunsaturated fatty acids in Lamb, leg, for roast, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

Starch in Lamb, leg, for roast, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Copper (Cu) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C14:0 (myristic acid) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Sugar, free in Lamb, leg, for roast, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C20:3n-3 (eicosatrienoic acid) in Lamb, leg, for roast, raw

Value typeBelow limit of quantification
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Cholesterol in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B2 (riboflavin) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Vitamin B12 (cobalamin) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C20:4n-3 (eicosatetraenoic acid) in Lamb, leg, for roast, raw

Value typeBelow limit of quantification
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

Sugar, added in Lamb, leg, for roast, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin B3 (niacin) in Lamb, leg, for roast, raw

Value typeWeighted
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodAnalytical method

Salt (NaCl) in Lamb, leg, for roast, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

C18:3n-3 (alpha-linolenic acid) in Lamb, leg, for roast, raw

Value typeMean
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Lamb, leg, for roast, raw

Value typeBelow limit of quantification
Acquisition typeIndustry laboratory
Method typeAnalytical results
MethodGas chromatography

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