Lamb, New Zealand, imported, tenderloin, separable lean and fat, raw vs Egg, whole, raw, fresh
Nutrition comparison per 100g
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Lamb, New Zealand, imported, tenderloin, separable lean and fat, raw
6 wins
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Egg, whole, raw, fresh
3 wins
| Nutrient | Lamb, New Zealand, imported, tenderloin, separable lean and fat, raw | Egg, whole, raw, fresh | Difference |
|---|---|---|---|
| Calories | 120 kcal ★ | 143 kcal | Egg, whole, raw, fresh has 16% more |
| Protein | 20.43 g ★ | 12.56 g | Lamb, New Zealand, imported, tenderloin, separable lean and fat, raw has 63% more |
| Carbs | 0.01 g | 0.72 g ★ | Egg, whole, raw, fresh has 99% more |
| Fat | 4.22 g ★ | 9.51 g | Egg, whole, raw, fresh has 56% more |
| Sugar | 0 g ★ | 0.37 g | Egg, whole, raw, fresh has 100% more |
| Sodium | 49 mg ★ | 142 mg | Egg, whole, raw, fresh has 65% more |
| Calcium | 4 mg | 56 mg ★ | Egg, whole, raw, fresh has 93% more |
| Iron | 1.62 mg | 1.75 mg ★ | Egg, whole, raw, fresh has 7% more |
| Potassium | 379 mg ★ | 138 mg | Lamb, New Zealand, imported, tenderloin, separable lean and fat, raw has 175% more |
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