🍽️ Lamb, Australian, imported, fresh, rib chop/rack roast, frenched, bone-in, separable lean and fat, trimmed to 1/8" fat, raw Calories & Nutrition
Lamb, Australian, imported, fresh, rib chop/rack roast, frenched, bone-in, separable lean and fat, trimmed to 1/8" fat, raw provides 237 calories per 100 grams. Per 100g it contains 21.26g protein, 16.89g fat, 0g carbohydrates. Nutrition data: USDA FoodData Central. Values are per 100g of edible portion and provided for general reference only.
Macronutrient ratio (by energy contribution)
Nutrition Facts (per 100g)
| Nutrient | Amount / 100g |
|---|---|
| Energy | 237 kcal |
| Protein | 21.26 g |
| Total fat | 16.89 g |
| Saturated fat | 8.13 g |
| Carbohydrate | 0 g |
| Fiber | 0 g |
| Cholesterol | 69 mg |
| Calcium | 7 mg |
| Iron | 1.55 mg |
| Magnesium | 28 mg |
| Phosphorus | 132 mg |
| Potassium | 189 mg |
| Sodium | 69 mg |
| Zinc | 1.94 mg |
| Vitamin A | 4 µg |
| Vitamin C | 0 mg |
| Vitamin E | 0.18 mg |
| Vitamin B6 | 0.48 mg |
Serving calculator
- Calories: 237
- Protein: 21.26g
- Fat: 16.89g
- Carbs: 0g
FAQ
How many calories are in Lamb, Australian, imported, fresh, rib chop/rack roast, frenched, bone-in, separable lean and fat, trimmed to 1/8" fat, raw per 100g?
Lamb, Australian, imported, fresh, rib chop/rack roast, frenched, bone-in, separable lean and fat, trimmed to 1/8" fat, raw provides 237 calories per 100 grams.
How much protein is in Lamb, Australian, imported, fresh, rib chop/rack roast, frenched, bone-in, separable lean and fat, trimmed to 1/8" fat, raw?
Lamb, Australian, imported, fresh, rib chop/rack roast, frenched, bone-in, separable lean and fat, trimmed to 1/8" fat, raw contains 21.26g of protein per 100g.
What is the macronutrient ratio of Lamb, Australian, imported, fresh, rib chop/rack roast, frenched, bone-in, separable lean and fat, trimmed to 1/8" fat, raw?
By energy contribution per 100g: protein 36%, fat 64%, carbohydrates 0%.
Source: USDA FoodData Central (U.S. public domain)
For reference only — not medical or nutritional advice.