Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, raw vs Fish, salmon, pink, cooked, dry heat
Nutrition comparison per 100g
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Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, raw
3 wins
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Fish, salmon, pink, cooked, dry heat
4 wins
| Nutrient | Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, raw | Fish, salmon, pink, cooked, dry heat | Difference |
|---|---|---|---|
| Calories | 201 kcal | 153 kcal ★ | Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, raw has 31% more |
| Protein | 18.59 g | 24.58 g ★ | Fish, salmon, pink, cooked, dry heat has 24% more |
| Fat | 13.48 g | 5.28 g ★ | Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, raw has 155% more |
| Sodium | 75 mg ★ | 90 mg | Fish, salmon, pink, cooked, dry heat has 17% more |
| Calcium | 9 mg ★ | 8 mg | Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, raw has 13% more |
| Iron | 1.48 mg ★ | 0.45 mg | Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, raw has 229% more |
| Potassium | 301 mg | 439 mg ★ | Fish, salmon, pink, cooked, dry heat has 31% more |
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