Lamb, New Zealand, imported, tongue - swiss cut, raw vs Egg, whole, raw, fresh
Nutrition comparison per 100g
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Lamb, New Zealand, imported, tongue - swiss cut, raw
4 wins
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Egg, whole, raw, fresh
5 wins
| Nutrient | Lamb, New Zealand, imported, tongue - swiss cut, raw | Egg, whole, raw, fresh | Difference |
|---|---|---|---|
| Calories | 225 kcal | 143 kcal ★ | Lamb, New Zealand, imported, tongue - swiss cut, raw has 57% more |
| Protein | 14.27 g ★ | 12.56 g | Lamb, New Zealand, imported, tongue - swiss cut, raw has 14% more |
| Carbs | 0 g | 0.72 g ★ | Egg, whole, raw, fresh has 100% more |
| Fat | 18.61 g | 9.51 g ★ | Lamb, New Zealand, imported, tongue - swiss cut, raw has 96% more |
| Sugar | 0 g ★ | 0.37 g | Egg, whole, raw, fresh has 100% more |
| Sodium | 77 mg ★ | 142 mg | Egg, whole, raw, fresh has 46% more |
| Calcium | 6 mg | 56 mg ★ | Egg, whole, raw, fresh has 89% more |
| Iron | 1.25 mg | 1.75 mg ★ | Egg, whole, raw, fresh has 29% more |
| Potassium | 207 mg ★ | 138 mg | Lamb, New Zealand, imported, tongue - swiss cut, raw has 50% more |
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