L B P H P

Loin muscle, untrimmed

Stækka

Taken from the whole loin (LM1.1.2). All small muscles, tenderloins, cartilage, tendons and bone removed. Flanks removed at 0.5 cm from the edge of the loin muscle.

Energy distribution:
Protein 20%
Fat 19%
Unit Content
Protein g 19.7 18.6 22.0
Carbohydrates g 0
Fat g 18.5 10.8 21.5
-of which saturated fatty acid g
Sodium mg

Recipes

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