Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, 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 only, trimmed to 1/8" fat, raw
5 wins
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Fish, salmon, pink, cooked, dry heat
2 wins
| Nutrient | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, raw | Fish, salmon, pink, cooked, dry heat | Difference |
|---|---|---|---|
| Calories | 135 kcal ★ | 153 kcal | Fish, salmon, pink, cooked, dry heat has 12% more |
| Protein | 20.46 g | 24.58 g ★ | Fish, salmon, pink, cooked, dry heat has 17% more |
| Fat | 5.23 g ★ | 5.28 g | Fish, salmon, pink, cooked, dry heat has 1% more |
| Sodium | 81 mg ★ | 90 mg | Fish, salmon, pink, cooked, dry heat has 10% more |
| Calcium | 8 mg ★ | 8 mg | Equal |
| Iron | 1.64 mg ★ | 0.45 mg | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, raw has 264% more |
| Potassium | 329 mg | 439 mg ★ | Fish, salmon, pink, cooked, dry heat has 25% more |
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