Lamb, New Zealand, imported, rack - partly 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 - partly 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 - partly frenched, separable lean and fat, cooked, fast roasted | Egg, whole, raw, fresh | Difference |
|---|---|---|---|
| Calories | 253 kcal | 143 kcal ★ | Lamb, New Zealand, imported, rack - partly frenched, separable lean and fat, cooked, fast roasted has 77% more |
| Protein | 22.06 g ★ | 12.56 g | Lamb, New Zealand, imported, rack - partly frenched, separable lean and fat, cooked, fast roasted has 76% more |
| Carbs | 0.04 g | 0.72 g ★ | Egg, whole, raw, fresh has 94% more |
| Fat | 18.29 g | 9.51 g ★ | Lamb, New Zealand, imported, rack - partly frenched, separable lean and fat, cooked, fast roasted has 92% more |
| Sugar | 0 g ★ | 0.37 g | Egg, whole, raw, fresh has 100% more |
| Sodium | 69 mg ★ | 142 mg | Egg, whole, raw, fresh has 51% more |
| Calcium | 20 mg | 56 mg ★ | Egg, whole, raw, fresh has 64% more |
| Iron | 1.57 mg | 1.75 mg ★ | Egg, whole, raw, fresh has 10% more |
| Potassium | 304 mg ★ | 138 mg | Lamb, New Zealand, imported, rack - partly frenched, separable lean and fat, cooked, fast roasted has 120% more |
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