Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked vs Fish, salmon, pink, cooked, dry heat
Nutrition comparison per 100g
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Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked
3 wins
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Fish, salmon, pink, cooked, dry heat
4 wins
| Nutrient | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked | Fish, salmon, pink, cooked, dry heat | Difference |
|---|---|---|---|
| Calories | 296 kcal | 153 kcal ★ | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 93% more |
| Protein | 23.58 g | 24.58 g ★ | Fish, salmon, pink, cooked, dry heat has 4% more |
| Fat | 21.65 g | 5.28 g ★ | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 310% more |
| Sodium | 85 mg ★ | 90 mg | Fish, salmon, pink, cooked, dry heat has 6% more |
| Calcium | 28 mg ★ | 8 mg | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 250% more |
| Iron | 1.78 mg ★ | 0.45 mg | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 296% more |
| Potassium | 288 mg | 439 mg ★ | Fish, salmon, pink, cooked, dry heat has 34% more |
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