Lamb, New Zealand, imported, rack - partly frenched, separable lean only, raw vs Egg, whole, raw, fresh
Nutrition comparison per 100g
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Lamb, New Zealand, imported, rack - partly frenched, separable lean only, raw
5 wins
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Egg, whole, raw, fresh
4 wins
| Nutrient | Lamb, New Zealand, imported, rack - partly frenched, separable lean only, raw | Egg, whole, raw, fresh | Difference |
|---|---|---|---|
| Calories | 160 kcal | 143 kcal ★ | Lamb, New Zealand, imported, rack - partly frenched, separable lean only, raw has 12% more |
| Protein | 20.65 g ★ | 12.56 g | Lamb, New Zealand, imported, rack - partly frenched, separable lean only, raw has 64% more |
| Carbs | 0 g | 0.72 g ★ | Egg, whole, raw, fresh has 100% more |
| Fat | 8.61 g ★ | 9.51 g | Egg, whole, raw, fresh has 9% 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 | 12 mg | 56 mg ★ | Egg, whole, raw, fresh has 79% more |
| Iron | 1.43 mg | 1.75 mg ★ | Egg, whole, raw, fresh has 18% more |
| Potassium | 309 mg ★ | 138 mg | Lamb, New Zealand, imported, rack - partly frenched, separable lean only, raw has 124% more |
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