Lamb, Australian, imported, fresh, composite of… vs. Lamb, leg, whole (shank and sirloin), separable… vs. Veal, rib, separable lean and fat, cooked, roasted
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Veal, rib, separable lean and fat, cooked, roasted has the most protein of the foods compared, at 24 g per 100g.
| Nutrient | Lamb, Australian, imported, fresh,… | Lamb, leg, whole (shank and sirloin),… | Veal, rib, separable lean and fat,… |
|---|---|---|---|
| Protein | 17.8 G | 17.9 G | 24 G |
| Total lipid (fat) | 17 G | 17.1 G | 14 G |
| Carbohydrate, by difference | 0 G | 0 G | 0 G |
| Energy | 229 KCAL | 230 KCAL | 228 KCAL |
| Calcium, Ca | 13 MG | 9 MG | 11 MG |
| Iron, Fe | 1.4 MG | 1.7 MG | 0.97 MG |
| Potassium, K | 284 MG | 249 MG | 295 MG |
| Sodium, Na | 74 MG | 56 MG | 92 MG |
| Cholesterol | 66 MG | 69 MG | 110 MG |
| Fatty acids, total saturated | 8.2 G | 7.4 G | 5.4 G |
| Fiber, total dietary | - | 0 G | 0 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.