Lamb, New Zealand, imported, flap
Category: Lamb, Veal, & Game Products Characteristics: Boneless, Separable Lean Only Method: Cooked, Braised
Nutrition Highlights
Serving Size
Calories
199
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 (%) |
|---|---|
| Fat | 104 (52.3%) |
| Protein | 95 (47.7%) |
| Total | 199 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 51 (60.1%) |
| Protein | 24 (27.9%) |
| Fat | 12 (13.6%) |
| Ash | 0.6 (0.7%) |
| Total | 85 (100%) |
Serving: 3 oz [85g]
Benefits
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High in protein, with 31 grams of protein per 3-ounce serving. Protein helps build and repair muscles
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A good source of B vitamins like niacin, riboflavin, vitamin B6 and B12. B vitamins help convert food into energy
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Provides zinc and selenium which are important for immune function and thyroid health
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Lean meat that is low in fat. 3 ounces of lamb has 4 grams of total fat and 1.5 grams of saturated fat
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Grass-fed lamb contains omega-3 fatty acids which have anti-inflammatory properties and support heart health
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 traces of pesticides and antibiotics depending on how the animal was raised
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Potential risk of foodborne illness if undercooked or mishandled
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May contain allergens that can trigger reactions in sensitive individuals
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High in calories and fat which can contribute to weight gain if overconsumed
Additional Information
Lamb, New Zealand, imported, flap, boneless, separable lean only, cooked, braised is a specific food product that offers several nutritional benefits along with a few risks to consider. Let's delve into the primary attributes and analyze its nutritional profile.
Starting with the nutritional benefits, lamb is an excellent source of high-quality protein. Consuming an adequate amount of protein is essential for building and repairing tissues, supporting immune function, and maintaining overall health. The lean meat of lamb provides all the essential amino acids required by our bodies.
Lamb also contains various essential vitamins and minerals. It is particularly rich in vitamin B12, which is crucial for the formation of red blood cells and the proper functioning of the nervous system. Additionally, lamb is a good source of niacin, vitamin B6, zinc, iron, and selenium. Niacin aids in energy metabolism, while vitamin B6 supports brain development and function. Zinc and iron are essential for immune function and oxygen transport, respectively. Selenium acts as an antioxidant and supports thyroid function.
Moreover, lamb from New Zealand is known for its grass-fed nature. Grass-fed lamb tends to have a higher content of omega-3 fatty acids compared to grain-fed lamb. Omega-3 fatty acids are beneficial for heart health, brain function, and reducing inflammation in the body.
However, it is important to consider the risks associated with consuming lamb, particularly the saturated fat content. Lamb, especially the flap cut, can have a higher amount of saturated fat compared to other leaner cuts. Saturated fats, when consumed in excess, can raise cholesterol levels and increase the risk of heart disease. Therefore, it is advisable to balance the intake of lamb with other lean protein sources and incorporate a well-rounded diet.
Additionally, cooking methods can influence the nutritional composition of lamb. Braising, as mentioned in the description, involves cooking in liquid at low heat for an extended period. While this method helps tenderize the meat, it may lead to some nutrient loss. Water-soluble vitamins like B vitamins can leach into the cooking liquid. However, the impact on overall nutrition is minimal, especially if the cooking liquid is consumed.
In conclusion, lamb, New Zealand, imported, flap, boneless, separable lean only, cooked, braised provides several nutritional benefits. It is a rich source of high-quality protein, essential vitamins (such as B12, niacin, and B6), and minerals (including zinc, iron, and selenium). Grass-fed lamb also offers omega-3 fatty acids. However, it is important to be mindful of the saturated fat content and consume lamb in moderation as part of a balanced diet. Considering different cooking methods can also help retain the nutritional value of lamb.