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Source of protein and iron
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
354
KCAL / 100G
Carbs
5.2g
· 6%
Protein
20.4g
· 23%
Fat
28.1g
· 71%
Fiber
0.2g
Vitamins
B12
2.3µg · 96% DV
B3
6.1mg · 38% DV
B2
0.22mg · 17% DV
B6
0.2mg · 12% DV
Minerals
Selenium
21µg · 38% DV
Zinc
4mg · 36% DV
Phosphorus
178mg · 25% DV
Sodium
310mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
11.6g
MONOUNSATURATED
12.3g
POLYUNSATURATED
1.55g
Omega 6:3 ratio 6.3:1
Above the ideal 4:1 (6.3:1).
Sauced lamb ribs provide 354 calories per 100 g.
A 100 g portion of sauced lamb ribs contains 20.4 g of protein. This makes it a notable source of protein within a meal.
Sauced lamb ribs are compatible with a ketovore diet. They contain 5.2 g of carbohydrates per 100 g, so portion size matters on a strict keto plan.
Yes. Sauced lamb ribs contain 5.2 g of carbohydrates per 100 g, which may be related to the sauce.
Sauced lamb ribs have a glycemic index of 20. This is considered a low GI value.
Yes. Sauced lamb ribs contain 28.1 g of fat per 100 g, contributing to their high calorie density.
Sauced lamb ribs provide 0.2 g of fiber per 100 g. They are therefore not a meaningful source of dietary fiber.
Yes, sauced lamb ribs are listed as compatible with the paleo diet. They are also compatible with omnivore, Mediterranean, and flexitarian eating patterns.
Sauced lamb ribs are listed as compatible with a gluten-free diet. As this is a sauced, processed food, checking the specific product label can still be useful.
Yes, sauced lamb ribs are classified as processed. The sauce and preparation can influence the food's nutritional profile, including its carbohydrate content.
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Nutrition data compiled from USDA FoodData Central and scientific sources.