Lamb Shank and Vegetable Soup Recipe
Lamb Shank and Vegetable Soup has a very high-calorie, high-carb, high-fat and very high-protein content. It is a good source of Iron, Vitamin B6, Vitamin B12, Vitamin C, Riboflavin, Niacin and Folate.
The food contains 61.6g of carbs. The carbohydrate profile of the the food reveals it is average in complex carbs and average in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. Complex carbs are a more desirable addition to your diet, where as simple carbs should be consumed in moderation as it is very easily broken down, assimilated and absorbed in the body. With 48.7 gms of protein, it is very high in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.
On top of that, the high fat content of this product makes it unsuitable to be eaten when trying to lose weight. It's average MUFA and low PUFA.
It a good source of Vitamin B6 and Vitamin B12.It is also rich in Vitamin C, whose benefits include, but are not limited to protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.
It gives a good yield of Iron at 5 gms/ serving, and should be included in an Iron rich diet. Iron is essential to help carry oxygen from the lungs to the muscles and other organs, and is especially helpful for pregnant women. It has a high density of Sodium, thus making it unsuitable for a low-sodium diet. Besides other nutrients, it is high in Magnesium, which is an essential micronutrient needed to keep muscle and nerve functioning normal and heart beat rhythmic. It also helps to support a healthy immune system, and keeps bones strong. It is also a very high source of Selenium, which is an important antioxidant especially in combination with vitamin E.
Ideally consumed as a Soup.
Our comprehensive nutrition ranking methodology, which inspects every nutrition element that this food is composed of, comes up with a nutrition ranking of 84, for Lamb Shank and Vegetable Soup, and we advise that this food on a regular basis.
Calorie Breakdown
| Calories from Protein | 30% | |
| Calories from Fat | 33% | |
| Calories from Carbs | 38% |
Why this is good for you
- Very high in Protein
- Very high in Vitamin B6
- Very high in Niacin
- Very high in Vitamin C
- Very high in Riboflavin
- Very high in Dietary Fiber
Why this is bad for you
- Very high in Cholesterol
- Very high in Saturated Fat
- High in Sodium
Vitamin Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Vitamin A | 0.5 IU | 0.01% | Bottom 30% | Low |
| Retinol | 0.3 mcg | |||
| Vitamin C | 4.9 mg | 8.2% | Mid 40% | Average |
| Vitamin D | 0 IU | |||
| Thiamin | 0 mg | |||
| Riboflavin | 0.1 mg | 5.9% | Top 30% | High |
| Niacin | 1.6 mg | 8% | Mid 40% | Average |
| Vitamin B6 | 0.1 mg | 5% | Top 30% | High |
| Folate | 10.2 mcg | 2.6% | Mid 40% | Average |
| Folic Acid | 0 mcg | |||
| Vitamin B12 | 0.4 mcg | 6.7% | Top 30% | High |
| Pantothenic Acid | 0.2 mg | 2% | Mid 40% | Average |
Mineral Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Calcium | 9.4 mg | 0.9% | Bottom 30% | Low |
| Iron | 0.5 mg | 2.8% | Mid 40% | Average |
| Magnesium | 11.5 mg | 2.9% | Bottom 30% | Low |
| Phosphorus | 51.4 mg | 5.1% | Mid 40% | Average |
| Potassium | 0.1 mg | 0% | Bottom 30% | Low |
| Sodium | 51.7 mg | 2.2% | Bottom 30% | Low |
| Zinc | 0.8 mg | 5.3% | Mid 40% | Average |
| Copper | 0.1 mg | 5% | Top 10% | Very High |
| Manganese | 0.1 mg | 5% | Mid 40% | Average |
| Selenium | 5.6 mcg | 8% | Mid 40% | Average |
Carbohydrate Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Total Carbohydrate | 6.2 g | 2.1% | Bottom 30% | Low |
| Dietary Fiber | 0.99 g | 4% | Mid 40% | Average |
| Sugars | 1.3 g | |||
| Glucose | 0.3 mg | |||
| Fructose | 0.3 mg | |||
| Lactose | 0 mg | |||
| Maltose | 0 mg | |||
| Galactose | 0 mg |
Protein Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Protein | 4.9 g | 9.8% | Mid 40% | Average |
| Tryptophan | 0.1 mg | |||
| Threonine | 0.2 mg | |||
| Isoleucine | 0.2 mg | |||
| Leucine | 0.2 mg | |||
| Lysine | 0.3 mg | |||
| Methionine | 0.1 mg | |||
| Cystine | 0.1 mg | |||
| Phenylalanine | 0.2 mg | |||
| Tyrosine | 0.1 mg | |||
| Valine | 0.2 mg | |||
| Arginine | 0.2 mg | |||
| Histidine | 0.1 mg | |||
| Alanine | 0.2 mg | |||
| Aspartic Acid | 0.4 mg | |||
| Glutamic Acid | 0.7 mg | |||
| Glycine | 0.2 mg | |||
| Proline | 0.2 mg | |||
| Serine | 0.2 mg |
Fat Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Total Fat | 2.4 g | 3.7% | Bottom 30% | Low |
| Saturated Fat | 0.82 g | 4.1% | Bottom 30% | Low |
| Monounsaturated Fat | 1.1 g | |||
| Polyunsaturated Fat | 0.2 g |
Other Nutrients Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Alcohol | 0 g | |||
| Ash | 0.6 g | |||
| Caffeine | 0 mg | |||
| Theobromine | 0 mg |
Popular Questions Asked
Nutrition Facts
Serving size
Amount Per Serving
Calories 658 Calories from Fat 215
% Daily Value *
Total Fat 23.9 g 36.8%
Saturated Fat 8.2 g 41%
Trans Fat
Cholesterol 128.6 mg 42.9%
Sodium 515.5 mg 21.5%
Total Carbohydrates 61.6 g 20.5%
Dietary Fiber 9.9 g39.6%
Sugars 12.7 g
Protein 48.7 g 97.4%
Vitamin A 0.1% Vitamin C 81.7%
Calcium 9.4% Iron 27.8%
*Based on a 2000 Calorie diet
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