Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted vs Fish, salmon, pink, cooked, dry heat
Nutrition comparison per 100g
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Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted
4 wins
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Fish, salmon, pink, cooked, dry heat
3 wins
| Nutrient | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Fish, salmon, pink, cooked, dry heat | Difference |
|---|---|---|---|
| Calories | 244 kcal | 153 kcal ★ | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 59% more |
| Protein | 25.16 g ★ | 24.58 g | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 2% more |
| Fat | 15.13 g | 5.28 g ★ | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 187% more |
| Sodium | 70 mg ★ | 90 mg | Fish, salmon, pink, cooked, dry heat has 22% more |
| Calcium | 11 mg ★ | 8 mg | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 38% more |
| Iron | 2.03 mg ★ | 0.45 mg | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 351% more |
| Potassium | 309 mg | 439 mg ★ | Fish, salmon, pink, cooked, dry heat has 30% more |
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