Lamb, New Zealand, imported, rack - partly frenched
Category: Lamb, Veal, & Game Products Characteristics: Separable Lean And Fat Method: Raw
Nutrition Highlights
Serving Size
Calories
271
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 | 188 (69.4%) |
| Protein | 82 (30.2%) |
| Carbohydrate | 0.6 (0.2%) |
| Total | 271 (100%) |
Serving: 4 oz [113g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 71 (62.8%) |
| Fat | 21 (18.5%) |
| Protein | 20 (18.1%) |
| Ash | 0.9 (0.8%) |
| Carbohydrate | 0.1 (0.1%) |
| Total | 113 (100%) |
Serving: 4 oz [113g]
Benefits
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Lamb is a lean meat that is high in protein and contains essential vitamins and minerals like zinc, selenium and B vitamins
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It is a good source of high-quality protein that provides amino acids important for muscle growth and maintenance
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Lamb contains omega-3 fatty acids which have anti-inflammatory properties and support heart health
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The iron in lamb helps transport oxygen in the blood and support cognitive function
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Zinc supports immune function and aids in cell growth and division
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 such as E. coli or Salmonella which can cause food poisoning if undercooked or contaminated during processing
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Contains purines which can trigger gout attacks in susceptible individuals
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High in protein which can stress kidneys in individuals with impaired kidney function
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Allergens in lamb meat can trigger allergic reactions in sensitized individuals
Additional Information
Lamb, specifically New Zealand imported rack, is a highly nutritious food product that offers several health benefits. However, there are also certain risks associated with its consumption. Let's explore the nutritional aspects of this particular lamb product.
Starting with the benefits, lamb is an excellent source of high-quality protein. A 3-ounce serving of lamb rack provides approximately 21 grams of protein, which is essential for building and repairing tissues, supporting the immune system, and maintaining healthy skin, hair, and nails. Proteins also play a crucial role in hormone and enzyme production.
Lamb is also a good source of various vitamins and minerals. It contains significant amounts of vitamin B12, which is essential for the formation of red blood cells and proper brain function. Additionally, lamb provides vitamin B3 (niacin), which supports energy production and helps maintain healthy skin and digestive system.
Furthermore, lamb is rich in minerals like zinc, iron, and selenium. Zinc is crucial for immune function, wound healing, and DNA synthesis. Iron is necessary for oxygen transport in the body and preventing iron-deficiency anemia. Selenium acts as an antioxidant and supports thyroid function.
Another notable benefit of lamb is its healthy fat content. While the specific fat content may vary depending on the cut, lamb typically contains a mix of saturated and unsaturated fats. The fat in lamb provides energy, aids in the absorption of fat-soluble vitamins, and supports brain health. Additionally, lamb fat contains conjugated linoleic acid (CLA), a type of fatty acid that has been associated with various health benefits, including reduced inflammation and improved body composition.
However, it is important to consider the potential risks associated with lamb consumption. One primary concern is the high saturated fat content in some cuts of lamb, particularly in the fatty portions. Saturated fats, when consumed in excess, can increase the risk of heart disease and raise cholesterol levels. Therefore, it is advisable to moderate the intake of lamb fat and opt for lean cuts whenever possible.
Furthermore, lamb products, especially imported ones, may sometimes contain residues of antibiotics or hormones used in livestock farming. While regulatory bodies enforce strict guidelines to ensure food safety, it is essential to choose high-quality, reputable sources to minimize potential risks.
In conclusion, lamb, specifically New Zealand imported rack, offers several nutritional benefits. It is an excellent source of protein, vitamins (B12, B3), and minerals (zinc, iron, selenium). The healthy fat content in lamb provides essential nutrients and potential health benefits. However, it is important to be mindful of the saturated fat content and choose lean cuts to minimize the risk of heart disease. Additionally, selecting high-quality sources is crucial to reduce the potential presence of antibiotics or hormones. As with any food, moderation and a balanced diet are key to enjoying the nutritional benefits of lamb while minimizing any associated risks.