Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered vs Fish, salmon, pink, cooked, dry heat
Nutrition comparison per 100g
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Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered
3 wins
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Fish, salmon, pink, cooked, dry heat
5 wins
| Nutrient | Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered | Fish, salmon, pink, cooked, dry heat | Difference |
|---|---|---|---|
| Calories | 272 kcal | 153 kcal ★ | Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered has 78% more |
| Protein | 17.51 g | 24.58 g ★ | Fish, salmon, pink, cooked, dry heat has 29% more |
| Carbs | 0.86 g ★ | 0 g | Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered has 0% more |
| Fat | 22.04 g | 5.28 g ★ | Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered has 317% more |
| Sodium | 52 mg ★ | 90 mg | Fish, salmon, pink, cooked, dry heat has 42% more |
| Calcium | 6 mg | 8 mg ★ | Fish, salmon, pink, cooked, dry heat has 25% more |
| Iron | 1.74 mg ★ | 0.45 mg | Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered has 287% more |
| Potassium | 132 mg | 439 mg ★ | Fish, salmon, pink, cooked, dry heat has 70% more |
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