Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), 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, whole (shank and sirloin), 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, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw | Fish, salmon, pink, cooked, dry heat | Difference |
|---|---|---|---|
| Calories | 215 kcal | 153 kcal ★ | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw has 41% more |
| Protein | 18.24 g | 24.58 g ★ | Fish, salmon, pink, cooked, dry heat has 26% more |
| Fat | 15.19 g | 5.28 g ★ | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw has 188% more |
| Sodium | 73 mg ★ | 90 mg | Fish, salmon, pink, cooked, dry heat has 19% more |
| Calcium | 10 mg ★ | 8 mg | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw has 25% more |
| Iron | 1.48 mg ★ | 0.45 mg | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw has 229% more |
| Potassium | 295 mg | 439 mg ★ | Fish, salmon, pink, cooked, dry heat has 33% more |
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Compare whole food groups for a cleaner, averaged breakdown.