Lamb, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled vs Fish, salmon, pink, cooked, dry heat
Nutrition comparison per 100g
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Lamb, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled
4 wins
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Fish, salmon, pink, cooked, dry heat
3 wins
| Nutrient | Lamb, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled | Fish, salmon, pink, cooked, dry heat | Difference |
|---|---|---|---|
| Calories | 186 kcal | 153 kcal ★ | Lamb, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled has 22% more |
| Protein | 28.08 g ★ | 24.58 g | Lamb, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled has 14% more |
| Fat | 7.33 g | 5.28 g ★ | Lamb, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled has 39% more |
| Sodium | 76 mg ★ | 90 mg | Fish, salmon, pink, cooked, dry heat has 16% more |
| Calcium | 13 mg ★ | 8 mg | Lamb, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled has 63% more |
| Iron | 2.34 mg ★ | 0.45 mg | Lamb, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled has 420% more |
| Potassium | 335 mg | 439 mg ★ | Fish, salmon, pink, cooked, dry heat has 24% more |
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