Lamb, New Zealand, imported, subcutaneous fat
Category: Lamb, Veal, & Game Products Method: Cooked
Nutrition Highlights
Serving Size
Calories
573
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 | 553 (96.5%) |
| Protein | 18 (3.1%) |
| Carbohydrate | 2.1 (0.4%) |
| Total | 573 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Fat | 61 (72.3%) |
| Water | 19 (21.8%) |
| Protein | 4.5 (5.2%) |
| Carbohydrate | 0.5 (0.6%) |
| Ash | 0.08 (0.1%) |
| Total | 85 (100%) |
Serving: 3 oz [85g]
Benefits
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Lamb is a lean meat that is high in protein. It provides around 25 grams of protein per 3-ounce serving
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Lamb is a good source of B vitamins like niacin, riboflavin, vitamin B6 and B12 which are important for energy metabolism
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Lamb is rich in iron and zinc which are essential minerals for red blood cell formation and immune function
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Lamb contains conjugated linoleic acid (CLA) which may have anti-cancer and anti-diabetic properties
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Lamb is a good source of high quality protein and contains all essential amino acids required by the body
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 lamb was raised
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Imported lamb may have been exposed to different food safety standards compared to local lamb
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Cooking method and amount of fat consumed can impact saturated fat and calorie content
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Some people may be allergic or sensitive to lamb
Additional Information
Lamb, New Zealand, imported, subcutaneous fat, cooked is a specific food product that offers a range of nutritional benefits and risks. Let's explore them in detail:
Nutritional Benefits:
1. High-Quality Protein: Lamb is an excellent source of high-quality protein, providing all the essential amino acids required by the body for growth, repair, and maintenance of tissues. Protein is also important for the production of enzymes, hormones, and antibodies.
2. Essential Nutrients: Lamb is a good source of essential nutrients such as iron, zinc, and vitamin B12. Iron is vital for carrying oxygen in the blood and supporting energy production, while zinc plays a crucial role in immune function and wound healing. Vitamin B12 is essential for maintaining healthy nerve cells and DNA synthesis.
3. Healthy Fats: Although lamb contains subcutaneous fat, it also provides a balance of saturated and unsaturated fats. While excessive saturated fat intake may increase the risk of cardiovascular diseases, moderate amounts can be part of a healthy diet. Additionally, lamb contains omega-3 fatty acids, which have been associated with numerous health benefits, including reducing inflammation and supporting brain health.
4. Vitamin and Mineral Content: Lamb is a good source of various vitamins and minerals, including niacin, riboflavin, phosphorus, and selenium. Niacin and riboflavin are important for energy production and metabolic processes, while phosphorus contributes to bone health. Selenium acts as an antioxidant, protecting cells from damage and supporting immune function.
Nutritional Risks:
1. High Caloric Density: Lamb, particularly when cooked with subcutaneous fat, tends to be high in calories. Excessive calorie intake without proper energy expenditure can lead to weight gain and associated health issues such as obesity and cardiovascular diseases. Therefore, portion control is crucial when consuming lamb to maintain a balanced diet.
2. Saturated Fat Content: The subcutaneous fat in lamb contains saturated fats, which, when consumed in excess, can raise LDL (bad) cholesterol levels and increase the risk of heart disease. It is important to balance the intake of saturated fats with healthier unsaturated fats, such as those found in nuts, seeds, and plant-based oils.
3. Sodium Content: Depending on the cooking method and seasoning, lamb may contain varying amounts of sodium. High sodium intake can contribute to high blood pressure, which is a risk factor for heart disease. It is advisable to limit sodium intake by choosing low-sodium cooking methods and avoiding excessive salt or sodium-rich seasonings.
In conclusion, lamb, New Zealand, imported, subcutaneous fat, cooked provides several nutritional benefits, including high-quality protein, essential nutrients, healthy fats, and various vitamins and minerals. However, it is important to be mindful of the risks associated with its high caloric density, saturated fat content, and potential sodium levels. Incorporating lamb into a balanced diet, while considering portion size and cooking methods, can be part of a healthy eating plan. As always, consulting with a nutrition expert or healthcare professional can provide personalized guidance based on individual dietary needs and health conditions.