Lamb, Australian, imported, fresh, leg, sirloin… vs. Lamb, Australian, imported, fresh, shoulder, arm,… vs. Lamb, variety meats and by-products, kidneys,…
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.
Lamb, variety meats and by-products, kidneys,… has the most protein of the foods compared, at 23.6 g per 100g.
| Nutrient | Lamb, Australian, imported, fresh, leg,… | Lamb, Australian, imported, fresh,… | Lamb, variety meats and by-products,… |
|---|---|---|---|
| Protein | 20.5 G | 19.9 G | 23.6 G |
| Total lipid (fat) | 5.6 G | 5.8 G | 3.6 G |
| Carbohydrate, by difference | 0 G | 0 G | 0.99 G |
| Energy | 138 KCAL | 137 KCAL | 137 KCAL |
| Calcium, Ca | 10 MG | 15 MG | 18 MG |
| Iron, Fe | 1.8 MG | 1.5 MG | 12.4 MG |
| Potassium, K | 328 MG | 325 MG | 178 MG |
| Sodium, Na | 80 MG | 83 MG | 151 MG |
| Cholesterol | 63 MG | 62 MG | 565 MG |
| Fatty acids, total saturated | 2.3 G | 2.3 G | 1.2 G |
| Fiber, total dietary | - | - | 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.