Lamb, New Zealand, imported, subcutaneous fat, raw vs Fish, salmon, pink, cooked, dry heat
Nutrition comparison per 100g
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Lamb, New Zealand, imported, subcutaneous fat, raw
3 wins
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Fish, salmon, pink, cooked, dry heat
5 wins
| Nutrient | Lamb, New Zealand, imported, subcutaneous fat, raw | Fish, salmon, pink, cooked, dry heat | Difference |
|---|---|---|---|
| Calories | 703 kcal | 153 kcal ★ | Lamb, New Zealand, imported, subcutaneous fat, raw has 359% more |
| Protein | 3.87 g | 24.58 g ★ | Fish, salmon, pink, cooked, dry heat has 84% more |
| Carbs | 0.55 g ★ | 0 g | Lamb, New Zealand, imported, subcutaneous fat, raw has 0% more |
| Fat | 76.16 g | 5.28 g ★ | Lamb, New Zealand, imported, subcutaneous fat, raw has 1342% more |
| Sodium | 28 mg ★ | 90 mg | Fish, salmon, pink, cooked, dry heat has 69% more |
| Calcium | 3 mg | 8 mg ★ | Fish, salmon, pink, cooked, dry heat has 63% more |
| Iron | 0.47 mg ★ | 0.45 mg | Lamb, New Zealand, imported, subcutaneous fat, raw has 4% more |
| Potassium | 93 mg | 439 mg ★ | Fish, salmon, pink, cooked, dry heat has 79% more |
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