Lamb Tenderloin

About this record

Lamb Tenderloin is listed here under Meat & Poultry, with the preparation “Fried”, from the source record “Lamb, New Zealand, imported, tenderloin, separable lean only, cooked, fast fried”. 27 of 34 nutrients have a value per 100 g (missing here: Iodine, Vitamin D, Vitamin K (phylloquinone), Biotin (B7), Folate (total), Choline; missing is never shown as zero). Values are copied unchanged from the source.

Where it ranks

• Methionine: 5th of 507 foods with a value (0.912 g per 100 g)
• Threonine: 13th of 497 foods with a value (1.33 g per 100 g)
• Niacin (B3): 25th of 758 foods with a value (9.1 mg per 100 g)
• Lysine: 35th of 508 foods with a value (2.44 g per 100 g)
• Valine: 62nd of 498 foods with a value (1.42 g per 100 g)

Positions are among non-dried foods in our data that have a value for that nutrient.

Other preparation in the data: Raw

Source record: Lamb, New Zealand, imported, tenderloin, separable lean only, raw. A separate record with its own values, not merged with the one above.

Other preparation in the data: Roasted

Source record: Lamb, Australian, imported, fresh, tenderloin, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted. A separate record with its own values, not merged with the one above.

Sources and limitations

• Source: USDA FoodData Central, SR Legacy: “Lamb, New Zealand, imported, tenderloin, separable lean only, cooked, fast fried” (release 2018-04 (CSV)); Canadian Nutrient File (Health Canada): “Lamb, New Zealand, tenderloin, lean and fat, fast fried” (release 2026 (14th edition, May 2026)).
• Amounts are per 100 g of the food as described by the record, in the units shown. The category and display name are assigned automatically and are being reviewed (About our data).
• Values are typical for the record and vary with variety, season and processing.
• Not medical advice; no recommended intakes are shown.

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