calories in lamb shank
lamb shank nutrition facts
protein in lamb shank
carbs in lamb shank
fat in lamb shank
sugar in lamb shank
sodium in lamb shank
potassium in lamb shank
saturated fat in lamb shank
cholesterol in lamb shank
magnesium in lamb shank
iron in lamb shank
fiber in lamb shank
calcium in lamb shank
zinc in lamb shank
vitamin a in lamb shank
vitamin c in lamb shank
vitamin d in lamb shank
vitamin k in lamb shank
vitamin b12 in lamb shank
vitamin b6 in lamb shank
folic acid in lamb shank
phosphorus in lamb shank
niacin in lamb shank
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Home / Nutrition / Riboflavin / lamb shank
Amount of Riboflavin in Lamb shank
Welcome to the nutritional riboflavin content in 42 different types of lamb shank, ranging from 0.5 mg to 0.19 mg per 100g. The basic type of lamb shank is Lamb, New Zealand, imported, frozen, foreshank, separable lean only, raw, where the amount of riboflavin in 100g is 0.4 mg.
0.4 mg of riboflavin per 100g, from Lamb, New Zealand, imported, frozen, foreshank, separable lean only, raw corresponds to % of the riboflavin RDA. For a typical serving size of 1 oz (or 28.35 g) the amount of Riboflavin is 0.11 mg. This corresponds to an RDA percentage of %.
Top twenty lamb shank products high in riboflavin
Below is a summary list for the top twenty lamb shank items ranked by the amount or level of riboflavin in 100g.
1. Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted : 0.5mg
2. Lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8 fat, cooked, roasted : 0.46mg
3. Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted : 0.45mg
4. Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, raw : 0.42mg
5. Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8 fat, cooked, roasted : 0.42mg
6. Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8 fat, cooked, roasted : 0.42mg
7. Lamb, New Zealand, imported, frozen, foreshank, separable lean only, raw : 0.4mg
8. Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8 fat, cooked, roasted : 0.39mg
9. Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8 fat, cooked, roasted : 0.386mg
10. Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, raw : 0.38mg
11. Lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8 fat, raw : 0.38mg
12. Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, raw : 0.36mg
13. Lamb, New Zealand, imported, frozen, foreshank, separable lean only, cooked, braised : 0.36mg
14. Lamb, new zealand, imported, frozen, foreshank, separable lean and fat, trimmed to 1/8 fat, raw : 0.36mg
15. Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised : 0.33mg
16. Lamb, new zealand, imported, frozen, foreshank, separable lean and fat, trimmed to 1/8 fat, cooked, braised : 0.33mg
17. Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8 fat, raw : 0.32mg
18. Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8 fat, raw : 0.32mg
19. Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8 fat, raw : 0.292mg
20. Lamb, domestic, leg, whole (shank and sirloin), separable lean only, trimmed to 1/4 fat, choice, cooked, roasted : 0.29mg
Following on from the twenty top lamb shank items or products containing riboflavin we have a more comprehensive break down of Lamb, New Zealand, imported, frozen, foreshank, separable lean only, raw, and the highest item containing riboflavin which is Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted. We also give a comparison of average values, median values and lowest values along with a comparison with other food groups and assess the effects of storage and preparation on the 42 types of lamb shank.
At the bottom of the page is the full list for the 42 different types of lamb shank based on the content in different servings in grams and oz (and other serving sizes), providing a comprehensive analysis of the riboflavin content in lamb shank.
Lamb, New Zealand, imported, frozen, foreshank, separable lean only, raw - Nutritional Content and Chart
The full nutrition content, RDA percentages and levels for Lamb, New Zealand, imported, frozen, foreshank, separable lean only, raw should be considered along with the riboflavin content. This food profile is part of our list of food and drinks under the general group Lamb, Veal, and Game Products.Other important and riboflavin related nutrients are Calories, Protein, Fat and Carbohydrate. For this 100g serving in your diet, the amount of Calories is 118 kcal (6% RDA), the amount of Protein is 20.82 g (37% RDA), the amount of Fat is 3.28 g (5% RDA) and the amount of Carbohydrate is 0 g. The nutritional content and facts for 100g, which includes Calories, Protein, Fat and Carbohydrate is shown in the RDA chart below as percentages of the recommended daily allowance along with the riboflavin levels in lamb shank.
Our proprietary nutritional density score gives a nutritional value out of 100 based on 9 different vitamins, minerals and macro nutrients. Lamb, New Zealand, imported, frozen, foreshank, separable lean only, raw has a nutritional value score of 15 out of 100.
100 calories of lamb, New Zealand, imported, frozen, foreshank, separable lean only, raw is a serving size of 0.85 g, and the amount of Riboflavin is 0.34 mg. Other important and related nutrients and macronutrients such as Fat, in 100 Calories are as follows; Protein 17.64 g (31.36% RDA), Fat 2.78 g (4.24% RDA), Carbohydrate 0 g (0% RDA). This is shown in the riboflavin RDA percentage chart below, based on 100 Calories, along with the other important nutrients and macro nutrients.
For the food Lamb, New Zealand, imported, frozen, foreshank, separable lean only, raw the typical serving size is 1 oz (or 28.35 g) which contains 0.11 mg of Riboflavin. In terms of the gram weight and total content for this serving the Calories content is 33.45 kcal, the Protein content is 5.9 g, the Fat content is 0.93 g and the Carbohydrate content is 0 g. The percentages are shown below in the riboflavin chart, for the typical serving of riboflavin and the related and important nutritional values.
Macronutrients in Lamb, New Zealand, imported, frozen, foreshank, separable lean only, raw
Milligrams of riboflavin in lamb shank (per 100g)
This list of 42 types of lamb shank, is brought to you by www.dietandfitnesstoday.com and ranges from Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted through to Lamb, domestic, foreshank, separable lean and fat, trimmed to 1/8 fat, cooked, braised where all food items are ranked by the content or amount per 100g. The nutritional riboflavin content can be scaled by the amount in grams, oz or typical serving sizes. Simply click on a food item or beverage from the list at the bottom of the page to give a full dietary nutritional breakdown to answer the question how much riboflavin in lamb shank.
The list below gives the total riboflavin content in the 42 items from the general description 'lamb shank' each of which show the riboflavin amount as well as Calories, Protein, Fat and Carbohydrate. Below, is the top 42 food items shown in the riboflavin chart. This gives a quick and easy dietary comparison for the different items, where each item is listed at the bottom of the page with a nutritional summary.
The corresponding nutritional value for lamb shank based on our density score out of 100 (ranked by the amount of riboflavin per 100g) is shown in the below nutritional density chart.
The corresponding Calories for lamb shank ranked by the amount of riboflavin per 100g is shown below in the lamb shank calories chart.
The level of riboflavin can be affected by the method of storage for example canned or frozen and also by the method of preparation for example either raw, cooked or fried. The total number of frozen food items is 12. The highest amount of riboflavin from the 12 frozen items is in Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted where the riboflavin content is 0.5 mg per 100g. The total food items which are raw is 21 items. The highest amount of riboflavin from the 21 raw items is in Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, raw where the content is 0.42 mg per 100g. The number of food items which are cooked are 21 items. The highest amount of riboflavin from the 21 cooked items is in Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted where the amount is 0.5 mg per 100g. Comparing raw and cooked lamb shank shows that cooking can change the levels of riboflavin by 0.08 mg in a 100g serving.
Average Content for lamb shank
The average (or more correctly the arithmetic mean) amount of riboflavin contained in 100g of lamb shank, based on the list below of 42 different items under the general description of lamb shank, is 0.31 mg of riboflavin. The averages for the different nutrients are as follows; the average amount of Calories is 197.69 kcal, the average amount of Protein is 23.21 g, the average amount of Fat is 10.93 g and the average amount of Carbohydrate is g.
The median value of Riboflavin is found in Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8 fat, raw which in 100g contains 0.287 mg of Riboflavin. For this serving the amount of Calories is 215 kcal, the amount of Protein is 18.24 g, the amount of Fat is 15.19 g and the amount of Carbohydrate is 0 g.
Using the list below for the 42 different lamb shank nutrition entries in our database, the highest amount of riboflavin is found in Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted which contains 0.5 mg of riboflavin per 100g. The associated percentage of RDA is %. For this 100g serving the Calories content is 181 kcal, the Protein content is 27.68 g, the Fat content is 7.01 g, the Carbohydrate content is 0 g.
The lowest amount of riboflavin in 100g is in Lamb, domestic, foreshank, separable lean and fat, trimmed to 1/8 fat, cooked, braised which contains 0.19 mg. This gives as percentage of the recommended daily allowance % of the RDA. For this 100g serving the amount of Calories is 243 kcal, the amount of Protein is 28.37 g, the amount of Fat is 13.46 g, the amount of Carbohydrate is 0 g.
The difference between the highest and lowest values gives a riboflavin range of 0.31 mg per 100g. The range for the other nutrients are as follows; 62 kcal for Calories, 0.69 g for Protein, 6.45 g for Fat, 0 g for Carbohydrate.
Please remember that the above gives an accurate value in 100g for high riboflavin foods in your diet. For example 100g of Lamb, New Zealand, imported, frozen, foreshank, separable lean only, raw contains 0.4 mg of riboflavin. However, there are other factors to consider when you are assessing your nutritional requirements. You should also take into account portion sizes when you are considering the riboflavin nutritional content.
The food with the highest riboflavin content per typical serving is Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted which contains 1.16 mg in 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) (or 258 g). For this serving the Calories content is 634.68 kcal, the Protein content is 64.01 g, the Fat content is 40.14 g and the Carbohydrate content is 0 g.
From the list below you can find a full nutrition facts breakdown for all foods containing riboflavin which can be scaled for different servings and quantities. We have also sorted our complete nutritional information and vitamin database of over 7000 foods, to give a list of foods with a high amount of riboflavin.
Lamb shank List, riboflavin Content per 100g
1. Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted - Riboflavin
Nutritional Value : 14 / 100 food group - Lamb, Veal, and Game Products
0.5 mg 181 kcal (9%) 0 g (0%) 7.01 g (11%) 27.68 g (49%)
Typical Serving size of 1 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 218g):
1.09 mg 394.58 kcal (20%) 0 g (0%) 15.28 g (24%) 60.34 g (108%)
0.43 mg 153.85 kcal (8%) 0 g (0%) 5.96 g (9%) 23.53 g (42%)
2. Lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8 fat, cooked, roasted - Riboflavin
0.46 mg 234 kcal (12%) 0 g (0%) 13.95 g (21%) 25.34 g (45%)
0.39 mg 198.9 kcal (10%) 0 g (0%) 11.86 g (18%) 21.54 g (38%)
3. Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted - Riboflavin
4. Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, raw - Riboflavin
0.42 mg 123 kcal (6%) 0 g (0%) 3.8 g (6%) 20.85 g (37%)
0.12 mg 34.87 kcal (2%) 0 g (0%) 1.08 g (2%) 5.91 g (11%)
Other serving sizes 1 lb (or 453.6g):
5. Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8 fat, cooked, roasted - Riboflavin
0.42 mg 190 kcal (10%) 0 g (0%) 8.1 g (12%) 27.31 g (49%)
1.05 mg 476.9 kcal (24%) 0 g (0%) 20.33 g (31%) 68.55 g (122%)
0.36 mg 161.5 kcal (8%) 0 g (0%) 6.89 g (11%) 23.21 g (41%)
6. Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8 fat, cooked, roasted - Riboflavin
0.42 mg 182 kcal (9%) 0 g (0%) 7.27 g (11%) 27.18 g (49%)
0.36 mg 154.7 kcal (8%) 0 g (0%) 6.18 g (10%) 23.1 g (41%)
7. Lamb, New Zealand, imported, frozen, foreshank, separable lean only, raw - Riboflavin
0.4 mg 118 kcal (6%) 0 g (0%) 3.28 g (5%) 20.82 g (37%)
0.11 mg 33.45 kcal (2%) 0 g (0%) 0.93 g (1%) 5.9 g (11%)
8. Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8 fat, cooked, roasted - Riboflavin
0.33 mg 196.35 kcal (10%) 0 g (0%) 11.64 g (18%) 21.46 g (38%)
9. Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8 fat, cooked, roasted - Riboflavin
0.386 mg 244 kcal (12%) 0 g (0%) 15.13 g (23%) 25.16 g (45%)
1.1 mg 692.96 kcal (35%) 0 g (0%) 42.97 g (66%) 71.45 g (128%)
10. Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, raw - Riboflavin
0.11 mg 61.24 kcal (3%) 0 g (0%) 4.33 g (7%) 5.2 g (9%)
1.72 mg 979.78 kcal (49%) 0 g (0%) 69.36 g (107%) 83.19 g (149%)
11. Lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8 fat, raw - Riboflavin
1.72 mg 911.74 kcal (46%) 0 g (0%) 60.65 g (93%) 85.1 g (152%)
12. Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, raw - Riboflavin
0.1 mg 63.22 kcal (3%) 0 g (0%) 4.58 g (7%) 5.11 g (9%)
1.63 mg 1011.53 kcal (51%) 0 g (0%) 73.26 g (113%) 81.83 g (146%)
13. Lamb, New Zealand, imported, frozen, foreshank, separable lean only, cooked, braised - Riboflavin
0.36 mg 186 kcal (9%) 0 g (0%) 6.04 g (9%) 30.76 g (55%)
0.5 mg 256.68 kcal (13%) 0 g (0%) 8.34 g (13%) 42.45 g (76%)
0.31 mg 158.1 kcal (8%) 0 g (0%) 5.13 g (8%) 26.15 g (47%)
14. Lamb, new zealand, imported, frozen, foreshank, separable lean and fat, trimmed to 1/8 fat, raw - Riboflavin
15. Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised - Riboflavin
16. Lamb, new zealand, imported, frozen, foreshank, separable lean and fat, trimmed to 1/8 fat, cooked, braised - Riboflavin
17. Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8 fat, raw - Riboflavin
18. Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8 fat, raw - Riboflavin
19. Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8 fat, raw - Riboflavin
0.08 mg 56.98 kcal (3%) 0 g (0%) 3.82 g (6%) 5.27 g (9%)
0.25 mg 170.85 kcal (9%) 0 g (0%) 11.46 g (18%) 15.8 g (28%)
20. Lamb, domestic, leg, whole (shank and sirloin), separable lean only, trimmed to 1/4 fat, choice, cooked, roasted - Riboflavin
0.29 mg 191 kcal (10%) 0 g (0%) 7.74 g (12%) 28.3 g (51%)
0.25 mg 162.35 kcal (8%) 0 g (0%) 6.58 g (10%) 24.06 g (43%)
21. Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8 fat, raw - Riboflavin
1.3 mg 975.24 kcal (49%) 0 g (0%) 68.9 g (106%) 82.74 g (148%)
22. Lamb, Australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8 fat, cooked, braised - Riboflavin
0.283 mg 165 kcal (8%) 0 g (0%) 5.22 g (8%) 27.5 g (49%)
0.51 mg 297 kcal (15%) 0 g (0%) 9.4 g (14%) 49.5 g (88%)
23. Lamb, domestic, leg, shank half, separable lean only, trimmed to 1/4 fat, choice, cooked, roasted - Riboflavin
24. Lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8 fat, choice, cooked, roasted - Riboflavin
0.28 mg 242 kcal (12%) 0 g (0%) 14.42 g (22%) 26.2 g (47%)
26. Lamb, domestic, leg, shank half, separable lean and fat, trimmed to 1/4 fat, choice, cooked, roasted - Riboflavin
0.27 mg 217 kcal (11%) 0 g (0%) 11.4 g (18%) 26.73 g (48%)
28. Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8 fat, cooked, braised - Riboflavin
29. Lamb, domestic, leg, whole (shank and sirloin), separable lean only, trimmed to 1/4 fat, choice, raw - Riboflavin
30. Lamb, domestic, leg, shank half, separable lean only, trimmed to 1/4 fat, choice, raw - Riboflavin
1.13 mg 567 kcal (28%) 0 g (0%) 19.01 g (29%) 93.08 g (166%)
31. Lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8 fat, choice, raw - Riboflavin
32. Lamb, domestic, leg, shank half, separable lean and fat, trimmed to 1/8 fat, choice, raw - Riboflavin
0.24 mg 185 kcal (9%) 0 g (0%) 11.5 g (18%) 18.99 g (34%)
33. Lamb, Australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8 fat, raw - Riboflavin
0.237 mg 123 kcal (6%) 0 g (0%) 3.81 g (6%) 20.83 g (37%)
0.2 mg 104.55 kcal (5%) 0 g (0%) 3.24 g (5%) 17.71 g (32%)
36. Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8 fat, raw - Riboflavin
0.19 mg 165.75 kcal (8%) 0 g (0%) 10.78 g (17%) 16.02 g (29%)
37. Lamb, domestic, foreshank, separable lean only, trimmed to 1/4 fat, choice, raw - Riboflavin
38. Lamb, domestic, foreshank, separable lean and fat, trimmed to 1/4 fat, choice, raw - Riboflavin
39. Lamb, domestic, foreshank, separable lean and fat, trimmed to 1/4 fat, choice, cooked, braised - Riboflavin
40. Lamb, domestic, foreshank, separable lean only, trimmed to 1/4 fat, choice, cooked, braised - Riboflavin
0.24 mg 239.36 kcal (12%) 0 g (0%) 7.71 g (12%) 39.69 g (71%)
42. Lamb, domestic, foreshank, separable lean and fat, trimmed to 1/8 fat, cooked, braised - Riboflavin