Lamb, minced meat, 14 % fat, raw

Nutritional Information

Portion Size:

Macro nutrients

Composition

Energy content

Fat

Carbohydrate

Dietary fibre

Protein

Alcohol

Water

Energy in 100 g: 829 kJ (199 kcal)
Edible part: 100 %

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Nutrient	Source	Quantity	Energi%
Fat	334	13.7 g	60%
Carbohydrate	MI0181	0.1 g	0%
Dietary fibre	50	0 g	0%
Protein	334	19 g	38%
Alcohol	50	0 g	0%
Water	MI0142	67 g	-

Carbohydrates

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Carbohydrate	Source	Quantity
Starch	50	0 g
Sugar, total	MI_SUGAR_NO	0.1 g
Sugar, added	50	0 g
Sugar, free	50	0 g

Fatty acids

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Fat	Source	Quantity
Saturated fatty acids	MI0208	6.7 g
Trans fatty acids	334	0.6 g
Monounsaturated fatty acids	MI0210	4.9 g
Polyunsaturated fatty acids	MI0212	0.6 g
Omega-3	334	0.3 g
Omega-6	334	0.3 g
Cholesterol	334	68 mg

Saturated fatty acids	Source	Quantity
C12:0 (lauric acid)	334	0.1 g
C14:0 (myristic acid)	334	0.8 g
C16:0 (palmitic acid)	334	2.6 g
C18:0 (stearic acid)	334	2.2 g

Monounsaturated fatty acids	Source	Quantity
C16:1 sum (palmitoleic acid)	334	0.4 g
C18:1 sum (oleic acid)	334	4 g

Polyunsaturated fatty acids	Source	Quantity
C18:2n-6 (linoleic acid)	334	0.3 g
C18:3n-3 (alpha-linolenic acid)	334	0.2 g
C20:3n-3 (eicosatrienoic acid)	60b	0 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)	60b	0 g
C20:4n-3 (eicosatetraenoic acid)	60b	0 g
C20:4n-6 (arachidonic acid)	334	0 g
C20:5n-3 (eicosapentaenoic acid, EPA)	334	0 g
C22:5n-3 (docosapentaenoic acid, DPA)	334	0 g
C22:6n-3 (docosahexaenoic acid, DHA)	60b	0 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Source	Quantity	% of RDA
Vitamin A (RAE)	MI0325	18 µg-RE
Vitamin A (RE)	MI0322	18 µg-RE	2 %
Beta-carotene	MI0232	0 µg
Retinol	334	18 µg
Vitamin D	71	0.1 µg	1 %
Vitamin E	334	0.4 mg-ATE	3 %

Water-soluble vitamins	Source	Quantity	% of RDA
Vitamin B1 (thiamin)	334	0.03 mg	2 %
Vitamin B2 (riboflavin)	334	0.04 mg	2 %
Vitamin B3 (niacin)	334	4.8 mg
Niacin equivalents	MI0421	8.3 mg	40 %
Vitamin B6 (pyridoxine)	334	0.12 mg	6 %
Vitamin B9 (folate)	MI0232	1 µg	0 %
Vitamin B12 (cobalamin)	334	1.8 µg	45 %
Vitamin C (askorbic acid)	MI0232	0 mg	0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity	% of RDA
Calcium (Ca)	MI0232	9 mg	0 %
Potassium (K)	334	320 mg	9 %
Sodium (Na)	334	78 mg
Salt (NaCl)	MI0120	0.2 g
Phosphorus (P)	334	160 mg	25 %
Magnesium (Mg)	334	20 mg	6 %

Trace elements	Source	Quantity	% of RDA
Iron (Fe)	334	1.1 mg	10 %
Copper (Cu)	334	0.06 mg	6 %
Zinc (Zn)	334	2.7 mg	19 %
Selenium (Se)	334	4 µg	4 %
Iodine (I)	60b	0 µg	0 %

Classification

Food ID: 03.479
Scientific name: Ovis aries Linnaeus, 1758

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.

LanguaL	Classification
A0150	Meat or meat product (FROM MAMMAL) (US CFR)
A0794	Red meat (EUROFIR)
B1669	Lamb
C0268	Skeletal meat part, without bone, without skin
E0144	Semisolid
F0003	Not heat-treated
G0003	Cooking method not applicable
H0001	Treatment applied not known
J0142	Preserved by chilling or freezing
K0003	No packing medium used
M0001	Container or wrapping not known
N0001	Food contact surface not known
P0024	Human consumer, no age specification

Sources

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10: Missing value, content not known.
50: Estimated as a naturally occurring zero value, not analysed.
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.
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])
MI0232: Imputation of a component from one or more components from related food
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])

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Lamb, minced meat, 14 % fat, raw

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Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

Sources

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