Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled vs Fish, salmon, pink, cooked, dry heat
Nutrition comparison per 100g
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Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled
3 wins
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Fish, salmon, pink, cooked, dry heat
4 wins
| Nutrient | Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled | Fish, salmon, pink, cooked, dry heat | Difference |
|---|---|---|---|
| Calories | 291 kcal | 153 kcal ★ | Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled has 90% more |
| Protein | 21.71 g | 24.58 g ★ | Fish, salmon, pink, cooked, dry heat has 12% more |
| Fat | 22.03 g | 5.28 g ★ | Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled has 317% more |
| Sodium | 88 mg ★ | 90 mg | Fish, salmon, pink, cooked, dry heat has 2% more |
| Calcium | 28 mg ★ | 8 mg | Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled has 250% more |
| Iron | 1.58 mg ★ | 0.45 mg | Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled has 251% more |
| Potassium | 295 mg | 439 mg ★ | Fish, salmon, pink, cooked, dry heat has 33% more |
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