United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  17192, Lamb, variety meats and by-products, heart, cooked, braised
heading Nutrient Unit
Value per 100 g

oz 85 g

unit, cooked (yield from 1 lb raw meat) 191 g
Proximates Water g 64.20 54.57 122.62
Proximates Energy kcal 185 157 353
Proximates Protein g 24.97 21.22 47.69
Proximates Total lipid (fat) g 7.91 6.72 15.11
Proximates Carbohydrate, by difference g 1.93 1.64 3.69
Proximates Fiber, total dietary g 0.0 0.0 0.0
Minerals Calcium, Ca mg 14 12 27
Minerals Iron, Fe mg 5.52 4.69 10.54
Minerals Magnesium, Mg mg 24 20 46
Minerals Phosphorus, P mg 254 216 485
Minerals Potassium, K mg 188 160 359
Minerals Sodium, Na mg 63 54 120
Minerals Zinc, Zn mg 3.68 3.13 7.03
Vitamins Vitamin C, total ascorbic acid mg 7.0 6.0 13.4
Vitamins Thiamin mg 0.170 0.145 0.325
Vitamins Riboflavin mg 1.190 1.011 2.273
Vitamins Niacin mg 4.360 3.706 8.328
Vitamins Vitamin B-6 mg 0.300 0.255 0.573
Vitamins Folate, DFE µg 2 2 4
Vitamins Vitamin B-12 µg 11.20 9.52 21.39
Vitamins Vitamin A, RAE µg 0 0 0
Vitamins Vitamin A, IU IU 0 0 0
Lipids Fatty acids, total saturated g 3.140 2.669 5.997
Lipids Fatty acids, total monounsaturated g 2.220 1.887 4.240
Lipids Fatty acids, total polyunsaturated g 0.770 0.655 1.471
Lipids Cholesterol mg 249 212 476