United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  17010, Lamb, foreshank, separable lean only, trimmed to 1/4" fat, choice, cooked, braised
heading Nutrient Unit
Value per 100 g

piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) 128 g

oz 85 g
Proximates Water g 61.79 79.09 52.52
Proximates Energy kcal 187 239 159
Proximates Protein g 31.01 39.69 26.36
Proximates Total lipid (fat) g 6.02 7.71 5.12
Proximates Carbohydrate, by difference g 0.00 0.00 0.00
Proximates Fiber, total dietary g 0.0 0.0 0.0
Minerals Calcium, Ca mg 20 26 17
Minerals Iron, Fe mg 2.27 2.91 1.93
Minerals Magnesium, Mg mg 23 29 20
Minerals Phosphorus, P mg 175 224 149
Minerals Potassium, K mg 267 342 227
Minerals Sodium, Na mg 74 95 63
Minerals Zinc, Zn mg 8.66 11.08 7.36
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.040 0.051 0.034
Vitamins Riboflavin mg 0.190 0.243 0.161
Vitamins Niacin mg 5.070 6.490 4.310
Vitamins Vitamin B-6 mg 0.110 0.141 0.093
Vitamins Folate, DFE µg 19 24 16
Vitamins Vitamin B-12 µg 2.26 2.89 1.92
Vitamins Vitamin A, RAE µg 0 0 0
Vitamins Vitamin A, IU IU 0 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 0.20 0.26 0.17
Lipids Fatty acids, total saturated g 2.150 2.752 1.827
Lipids Fatty acids, total monounsaturated g 2.640 3.379 2.244
Lipids Fatty acids, total polyunsaturated g 0.390 0.499 0.331
Lipids Cholesterol mg 104 133 88