Lamb, New Zealand, imported, rack - fully frenched, separable lean and fat, cooked, fast roasted vs Egg, whole, raw, fresh
Nutrition comparison per 100g
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Lamb, New Zealand, imported, rack - fully frenched, separable lean and fat, cooked, fast roasted
4 wins
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Egg, whole, raw, fresh
5 wins
| Nutrient | Lamb, New Zealand, imported, rack - fully frenched, separable lean and fat, cooked, fast roasted | Egg, whole, raw, fresh | Difference |
|---|---|---|---|
| Calories | 195 kcal | 143 kcal ★ | Lamb, New Zealand, imported, rack - fully frenched, separable lean and fat, cooked, fast roasted has 36% more |
| Protein | 23.56 g ★ | 12.56 g | Lamb, New Zealand, imported, rack - fully frenched, separable lean and fat, cooked, fast roasted has 88% more |
| Carbs | 0.01 g | 0.72 g ★ | Egg, whole, raw, fresh has 99% more |
| Fat | 11.2 g | 9.51 g ★ | Lamb, New Zealand, imported, rack - fully frenched, separable lean and fat, cooked, fast roasted has 18% more |
| Sugar | 0 g ★ | 0.37 g | Egg, whole, raw, fresh has 100% more |
| Sodium | 67 mg ★ | 142 mg | Egg, whole, raw, fresh has 53% more |
| Calcium | 11 mg | 56 mg ★ | Egg, whole, raw, fresh has 80% more |
| Iron | 1.74 mg | 1.75 mg ★ | Egg, whole, raw, fresh has 1% more |
| Potassium | 323 mg ★ | 138 mg | Lamb, New Zealand, imported, rack - fully frenched, separable lean and fat, cooked, fast roasted has 134% more |
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