Lamb, Australian, imported, trimmed to 1/8" fat
Category: Lamb, Veal, & Game Products State: Fresh Parts: Tenderloin Characteristics: Boneless, Separable Lean Only Method: Raw
Nutrition Highlights
Serving Size
Calories
154
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Protein | 106 (68.7%) |
| Fat | 48 (31.2%) |
| Total | 154 (100%) |
Serving: 4 oz [113g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 82 (72.4%) |
| Protein | 26 (23.4%) |
| Fat | 5.3 (4.7%) |
| Ash | 1.2 (1.1%) |
| Total | 113 (100%) |
Serving: 4 oz [113g]
Benefits
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High in protein, with 3 ounces providing around 21 grams of protein to support muscle growth and maintenance
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A good source of B vitamins such as niacin, vitamin B6, and vitamin B12 which are important for energy metabolism and red blood cell formation
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Contains iron, zinc and selenium which are important minerals for immune function and thyroid health
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Lean lamb tenderloin is low in fat and calories, with 3 ounces containing around 130 calories and 4 grams of fat
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Grass-fed lamb contains conjugated linoleic acid (CLA), which may have anti-inflammatory and anti-cancer properties
Risks
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High in saturated fat and cholesterol which can increase risk of heart disease if consumed in large amounts regularly
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May contain bacteria like Salmonella or E. coli which can cause food poisoning if undercooked
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Lean red meat has been linked to increased risk of certain cancers like colorectal cancer when consumed in large amounts
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Trimming to 1/8 inch fat reduces but does not eliminate saturated fat and cholesterol content
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As with all red meat, high in purines which can trigger gout attacks in susceptible individuals
Additional Information
Lamb, Australian, imported, fresh, tenderloin, boneless, separable lean only, trimmed to 1/8 inch fat, raw, is a highly nutritious food with several health benefits. However, it is important to consider certain risks associated with its consumption. Let's explore both aspects in detail:
Nutritional Benefits:
1. High-Quality Protein: Lamb tenderloin is an excellent source of high-quality protein, providing all the essential amino acids required for growth, repair, and maintenance of body tissues. Adequate protein intake is crucial for muscle development, immune function, and hormone production.
2. Essential Vitamins and Minerals: Lamb tenderloin is rich in essential vitamins and minerals. It is particularly abundant in vitamin B12, which is necessary for the formation of red blood cells and optimal brain function. Additionally, it contains significant amounts of iron, zinc, selenium, and phosphorus, which play vital roles in various bodily functions such as energy production, immune support, and bone health.
3. Healthy Fats: While lamb tenderloin contains some fat, it primarily consists of unsaturated fats, including monounsaturated and polyunsaturated fats. These healthy fats have been associated with a reduced risk of heart disease, improved cholesterol levels, and enhanced brain function.
4. Nutrient Density: Lamb tenderloin is a nutrient-dense food, meaning it provides a wide range of essential nutrients while being relatively low in calories. This makes it a suitable choice for individuals aiming to meet their nutritional needs without excessive calorie intake.
Risks:
1. High Saturated Fat Content: Lamb tenderloin, like other cuts of lamb, contains a higher amount of saturated fat compared to other meats. Excessive consumption of saturated fat has been linked to an increased risk of heart disease and high cholesterol levels. Therefore, it is advisable to consume lamb tenderloin in moderation and balance it with other lean protein sources.
2. Potential for Environmental Contaminants: Imported lamb may be subject to different farming and processing practices, which can impact its safety and quality. It is important to ensure that the lamb is sourced from reputable suppliers who adhere to strict food safety regulations to minimize the risk of contamination with environmental pollutants.
3. Allergenic Potential: Lamb is one of the common food allergens, although it is relatively rare compared to other meats like beef or poultry. Individuals with known allergies or sensitivities to lamb should exercise caution and consult with a healthcare professional before consuming it.
4. Individual Dietary Considerations: While lamb tenderloin can be a nutritious addition to a balanced diet, it may not be suitable for everyone. Individuals with specific dietary restrictions, such as those following a vegetarian or vegan lifestyle, should opt for alternative protein sources.
In conclusion, Australian imported fresh lamb tenderloin, boneless, separable lean only, trimmed to 1/8 inch fat, raw, offers numerous nutritional benefits such as high-quality protein, essential vitamins, minerals, and healthy fats. However, it is essential to be aware of the potential risks associated with its consumption, including its saturated fat content, potential for environmental contaminants, allergenic potential, and individual dietary considerations. As with any food, moderation and a well-rounded diet are key to enjoying the benefits of lamb tenderloin while minimizing any potential risks.