Lamb, New Zealand, imported, brains, cooked, soaked and fried

Nutrient data from USDA FoodData Central

organ

🔍Source details

Primary Source

USDA FoodData Central

USDA SR Legacy Database

FoodData Central ID

174436

Official USDA Description

“Lamb, New Zealand, imported, brains, cooked, soaked and fried”

🔗 View Official USDA Source

Complete Nutrient Profile (per 100g)

Energy (2) (per 100g)

Calories (kcal)

154.00 kcal

energy_kcal

Energy (kJ)

646.00 kJ

energy_kj

Macronutrient (4) (per 100g)

Ash

3.39 g

ash

Protein

14.00 g

protein

Total Fat

10.90 g

total_lipid_fat

Water

73.10 g

water

Amino Acid (17) (per 100g)

Conditionally Essential

Arginine

0.94 g

arginine

Cystine

0.18 g

cystine

Glutamic Acid

1.96 g

glutamic_acid

Glycine

0.60 g

glycine

Proline

0.45 g

proline

Tyrosine

0.49 g

tyrosine

Essential Amino Acids

Histidine

0.30 g

histidine

Isoleucine

0.63 g

isoleucine

Leucine

1.08 g

leucine

Lysine

1.22 g

lysine

Methionine

0.46 g

methionine

Phenylalanine

0.55 g

phenylalanine

Threonine

0.67 g

threonine

Tryptophan

0.15 g

tryptophan

Valine

0.71 g

valine

Non-Essential Amino Acids

Alanine

0.70 g

alanine

Serine

0.48 g

serine

Fatty Acid Total (3) (per 100g)

Monounsaturated Fat

4.17 g

fatty_acids_total_monounsaturated

Polyunsaturated Fat

1.00 g

fatty_acids_total_polyunsaturated

Saturated Fat

1.36 g

fatty_acids_total_saturated

Saturated Fatty Acid (6) (per 100g)

Long-Chain SFA (C14+)

Arachidic Acid (Eicosanoic Acid, 20:0)

0.02 g

sfa_20_0

Behenic Acid (Docosanoic Acid, 22:0)

0.07 g

sfa_22_0

Margaric Acid (Heptadecanoic Acid, 17:0)

0.02 g

sfa_17_0

Myristic Acid (Tetradecanoic Acid, 14:0)

0.02 g

sfa_14_0

Palmitic Acid (Hexadecanoic Acid, 16:0)

0.61 g

sfa_16_0

Stearic Acid (Octadecanoic Acid, 18:0)

0.64 g

sfa_18_0

Monounsaturated Fatty Acid (8) (per 100g)

MUFA Totals (Generic)

Erucic Acid Group - All 22:1 Fatty Acids (Total)

0.02 g

mufa_22_1

Oleic Acid Group - All 18:1 Fatty Acids (Total)

1.85 g

mufa_18_1

Omega-9 Fatty Acids

Erucic Acid (22:1 cis, Omega-9)

0.02 g

mufa_22_1_c

Nervonic Acid (24:1 n-9, Omega-9)

0.29 g

mufa_24_1_c

Oleic Acid (18:1 cis, Omega-9)

1.84 g

mufa_18_1_c

Other MUFAs

Palmitoleic Acid (16:1 cis)

0.04 g

mufa_16_1_c

Palmitoleic Acid (cis-9-Hexadecenoic Acid, 16:1)

0.04 g

mufa_16_1

Pentadecenoic Acid (15:1)

0.06 g

mufa_15_1

Polyunsaturated Fatty Acid (8) (per 100g)

Omega-3 Fatty Acids

DHA - Docosahexaenoic Acid (Omega-3)

0.46 g

pufa_22_6_n_3_dha

DPA - Docosapentaenoic Acid (Omega-3)

0.06 g

pufa_22_5_n_3_dpa

Omega-6 Fatty Acids

Arachidonic Acid (AA) - 20:4 n-6 (Omega-6)

0.20 g

pufa_20_4_n_6

DGLA - Dihomo-gamma-linolenic Acid (Omega-6)

0.02 g

pufa_20_3_n_6

LA - Linoleic Acid (Omega-6)

0.02 g

pufa_18_2_n_6_c,c

PUFA Totals (Generic)

Arachidonic Acid Group - All 20:4 Fatty Acids (Total)

0.20 g

pufa_20_4

Eicosatrienoic Acid [20:3]

0.02 g

pufa_20_3

Linoleic Acid Group - All 18:2 Fatty Acids (Total)

0.02 g

pufa_18_2

Major Mineral (5) (per 100g)

Calcium

6.00 mg

calcium_ca

Magnesium

15.00 mg

magnesium_mg

Phosphorus

384.00 mg

phosphorus_p

Potassium

258.00 mg

potassium_k

Sodium

101.00 mg

sodium_na

Trace Mineral (5) (per 100g)

Copper

0.28 mg

copper_cu

Iron

1.21 mg

iron_fe

Manganese

0.04 mg

manganese_mn

Selenium

16.30 µg

selenium_se

Zinc

1.33 mg

zinc_zn

Fat-Soluble Vitamin (4) (per 100g)

Tocopherols & Tocotrienols

Vitamin E (Alpha-Tocopherol)

1.12 mg

vitamin_e_alpha_tocopherol

Vitamin A Compounds

Vitamin A (IU)

8.00 IU

vitamin_a_iu

Vitamin A (RAE)

2.00 µg

vitamin_a_rae

Vitamin A Forms

Retinol (Vitamin A)

2.00 µg

retinol

Water-Soluble Vitamin (6) (per 100g)

B Vitamins

Niacin (B3)

3.00 mg

niacin

Pantothenic Acid (B5)

1.91 mg

pantothenic_acid

Riboflavin (B2)

0.22 mg

riboflavin

Thiamine (B1)

0.08 mg

thiamin

Vitamin B12

9.54 µg

vitamin_b_12

Vitamin B6 (Pyridoxine)

0.08 mg

vitamin_b_6

Sterol (1) (per 100g)

Cholesterol

2560.00 mg

cholesterol

Note: All values are per 100g of raw ingredient. Nutrient density and bioavailability may vary based on preparation method, storage conditions, and individual animal factors.