L
B
P
H
P
- Lamb
- /
- Carcass middle
- /
Loin muscle, untrimmed
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 |