L
B
P
H
P
Leg, deboned without top round
Obtained from whole leg (LL1.1.1). This is the entire outer part of the leg above the knee joint. All bones and smaller muscles inside the leg are removed. The section is whole above, with membranes and trimmed fat, and fat is trimmed from smaller muscles below.
| Energy distribution: | |
|---|---|
| Protein | 20% |
| Fat | 13% |
| Unit | Content | ▼ | ▲ | |
|---|---|---|---|---|
| Protein | g | 20.4 | 20.0 | 21.2 |
| Carbohydrates | g | 0 | ||
| Fat | g | 12.5 | 8.5 | 14.7 |
| -of which saturated fatty acid | g | |||
| Sodium | mg |