Lamb, New Zealand, imported, tongue - swiss cut, raw vs Fish, salmon, pink, cooked, dry heat
Nutrition comparison per 100g
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Lamb, New Zealand, imported, tongue - swiss cut, raw
2 wins
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Fish, salmon, pink, cooked, dry heat
5 wins
| Nutrient | Lamb, New Zealand, imported, tongue - swiss cut, raw | Fish, salmon, pink, cooked, dry heat | Difference |
|---|---|---|---|
| Calories | 225 kcal | 153 kcal ★ | Lamb, New Zealand, imported, tongue - swiss cut, raw has 47% more |
| Protein | 14.27 g | 24.58 g ★ | Fish, salmon, pink, cooked, dry heat has 42% more |
| Fat | 18.61 g | 5.28 g ★ | Lamb, New Zealand, imported, tongue - swiss cut, raw has 252% more |
| Sodium | 77 mg ★ | 90 mg | Fish, salmon, pink, cooked, dry heat has 14% more |
| Calcium | 6 mg | 8 mg ★ | Fish, salmon, pink, cooked, dry heat has 25% more |
| Iron | 1.25 mg ★ | 0.45 mg | Lamb, New Zealand, imported, tongue - swiss cut, raw has 178% more |
| Potassium | 207 mg | 439 mg ★ | Fish, salmon, pink, cooked, dry heat has 53% more |
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