Lamb, New Zealand, imported, subcutaneous fat, cooked vs Fish, salmon, pink, cooked, dry heat
Nutrition comparison per 100g
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Lamb, New Zealand, imported, subcutaneous fat, cooked
3 wins
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Fish, salmon, pink, cooked, dry heat
5 wins
| Nutrient | Lamb, New Zealand, imported, subcutaneous fat, cooked | Fish, salmon, pink, cooked, dry heat | Difference |
|---|---|---|---|
| Calories | 674 kcal | 153 kcal ★ | Lamb, New Zealand, imported, subcutaneous fat, cooked has 341% more |
| Protein | 5.24 g | 24.58 g ★ | Fish, salmon, pink, cooked, dry heat has 79% more |
| Carbs | 0.62 g ★ | 0 g | Lamb, New Zealand, imported, subcutaneous fat, cooked has 0% more |
| Fat | 72.28 g | 5.28 g ★ | Lamb, New Zealand, imported, subcutaneous fat, cooked has 1269% more |
| Sodium | 43 mg ★ | 90 mg | Fish, salmon, pink, cooked, dry heat has 52% more |
| Calcium | 6 mg | 8 mg ★ | Fish, salmon, pink, cooked, dry heat has 25% more |
| Iron | 0.7 mg ★ | 0.45 mg | Lamb, New Zealand, imported, subcutaneous fat, cooked has 56% more |
| Potassium | 164 mg | 439 mg ★ | Fish, salmon, pink, cooked, dry heat has 63% more |
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