ENERGY
The energy value of food is measured as calories or kilojoules.
One calorie (cal) = 4.2 kilojoules (kJ). The energy value of meat depends mainly on the amount of fat it contains and on the cooking method used for example, frying with added oil will have a higher energy content.
To find out how beef and lamb compare with other foods see table below.
ENERGY VALUE OF SOME PROTEIN FOODS PER 100g.
| FOOD | KILOGOULES | CALORIES |
| Nuts, mixed, salted | 2500 | 595 |
| Cheese Cheddar, mild | 1730 | 412 |
| Bacon, grilled | 1340 | 319 |
| Pork shoulder roasted | 955 | 227 |
| Lamb, lean, cooked meat (average) | 892 | 188 |
| Beef, lean, cooked meat (average) | 841 | 200 |
| Chicken thigh, roasted | 764 | 182 |
| Lamb leg, roasted | 668 | 159 |
| Beef mince (lean), stewed | 628 | 149 |
Reference: Sivakumaran S, Huffman L, Sivakumaran S 2014. The Concise New Zealand Food Composition Tables, 10th Edition 2013. The New Zealand Institute for Plant & Food Research Limited and Ministry of Health www.foodcomposition.co.nz/concise-tables.
CARBOHYDRATE
Beef and lamb do not supply carbohydrate except for a small amount as glycogen in liver. Some varieties of meat have a small amount as added cereal for example, sausages.
WATER
Lean meat contains 50% to 75% water. B vitamins and other natural substances are dissolved in this water.
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