What are the nutritional properties of lamb?

The lamb is the son of the sheep that has passed the weaning but is still less than a year old (while the lamb still feeds on breast milk only ).Its meat is tender and particularly suitable for food consumption, especially for children.

What are the nutritional properties of lamb?

In 100 grams of lamb there is an intake of about 103 calories . In the same quantity, taking into account that the nutritional values ​​can change according to the cut of meat, there are:

  • 76 g of water
  • 20 g of protein
  • 2.5 g of lipids
  • 70 mg of cholesterol
  • 68 mg of  sodium
  • 338 mg of  potassium
  • 2 mg of iron
  • 10 mg of calcium
  • 213 mg of phosphorus
  • 20 mg of magnesium
  • 3.3 mg of zinc
  • 0.19 mg of copper
  • 18 µg of selenium
  • 5.4 mg of vitamin B3 (niacin)
  • 0.2 mg of vitamin B2 (riboflavin)
  • 0.16 mg of vitamin B1 (thiamine)
  • Traces of vitamin A

When should you not eat lamb?

There are no known interactions between the consumption of lamb and the intake of drugs or other substances.

What are the possible benefits of lamb?

The lamb meat is rich in proteins from biological value, it is lean and low in calories .

It is a good source of iron, useful for the transport of oxygen to all the organs and tissues of the organism; zinc, essential for sexual development and for tissue growth or regeneration; potassium, useful for the proper functioning of the heart and muscles as well as for the transmission of nerve impulses .

What are the contraindications of lamb?

The lamb , like other meats, is rich in purines , substances that can cause the onset of kidney stones or gout . For this reason, its consumption is not recommended for those suffering from these pathologies.

by Abdullah Sam
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