Lamb, New Zealand, imported, rack - partly frenched, separable lean and fat, raw vs Fish, salmon, pink, cooked, dry heat
Nutrition comparison per 100g
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Lamb, New Zealand, imported, rack - partly frenched, separable lean and fat, raw
4 wins
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Fish, salmon, pink, cooked, dry heat
4 wins
| Nutrient | Lamb, New Zealand, imported, rack - partly frenched, separable lean and fat, raw | Fish, salmon, pink, cooked, dry heat | Difference |
|---|---|---|---|
| Calories | 240 kcal | 153 kcal ★ | Lamb, New Zealand, imported, rack - partly frenched, separable lean and fat, raw has 57% more |
| Protein | 18.12 g | 24.58 g ★ | Fish, salmon, pink, cooked, dry heat has 26% more |
| Carbs | 0.13 g ★ | 0 g | Lamb, New Zealand, imported, rack - partly frenched, separable lean and fat, raw has 0% more |
| Fat | 18.52 g | 5.28 g ★ | Lamb, New Zealand, imported, rack - partly frenched, separable lean and fat, raw has 251% more |
| Sodium | 61 mg ★ | 90 mg | Fish, salmon, pink, cooked, dry heat has 32% more |
| Calcium | 10 mg ★ | 8 mg | Lamb, New Zealand, imported, rack - partly frenched, separable lean and fat, raw has 25% more |
| Iron | 1.3 mg ★ | 0.45 mg | Lamb, New Zealand, imported, rack - partly frenched, separable lean and fat, raw has 189% more |
| Potassium | 277 mg | 439 mg ★ | Fish, salmon, pink, cooked, dry heat has 37% more |
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