Lamb, New Zealand, imported, rack - partly frenched, separable lean only, 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 only, raw
3 wins
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Fish, salmon, pink, cooked, dry heat
4 wins
| Nutrient | Lamb, New Zealand, imported, rack - partly frenched, separable lean only, raw | Fish, salmon, pink, cooked, dry heat | Difference |
|---|---|---|---|
| Calories | 160 kcal | 153 kcal ★ | Lamb, New Zealand, imported, rack - partly frenched, separable lean only, raw has 5% more |
| Protein | 20.65 g | 24.58 g ★ | Fish, salmon, pink, cooked, dry heat has 16% more |
| Fat | 8.61 g | 5.28 g ★ | Lamb, New Zealand, imported, rack - partly frenched, separable lean only, raw has 63% more |
| Sodium | 67 mg ★ | 90 mg | Fish, salmon, pink, cooked, dry heat has 26% more |
| Calcium | 12 mg ★ | 8 mg | Lamb, New Zealand, imported, rack - partly frenched, separable lean only, raw has 50% more |
| Iron | 1.43 mg ★ | 0.45 mg | Lamb, New Zealand, imported, rack - partly frenched, separable lean only, raw has 218% more |
| Potassium | 309 mg | 439 mg ★ | Fish, salmon, pink, cooked, dry heat has 30% more |
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