Lamb, Australian, imported, fresh, leg, trotter… vs. Veal, loin, separable lean only, cooked, braised vs. Lamb, leg, shank half, separable lean and fat,…
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, loin, separable lean only, cooked, braised has the most protein of the foods compared, at 33.6 g per 100g.
| Nutrient | Lamb, Australian, imported, fresh, leg,… | Veal, loin, separable lean only,… | Lamb, leg, shank half, separable lean… |
|---|---|---|---|
| Protein | 30.1 G | 33.6 G | 26.4 G |
| Total lipid (fat) | 11.6 G | 9.2 G | 12.4 G |
| Carbohydrate, by difference | 0.08 G | 0 G | 0 G |
| Energy | 226 KCAL | 226 KCAL | 225 KCAL |
| Total Sugars | 0 G | 0 G | - |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 4 MG | 32 MG | 10 MG |
| Iron, Fe | 2.4 MG | 1.1 MG | 2 MG |
| Potassium, K | 291 MG | 297 MG | 326 MG |
| Sodium, Na | 77 MG | 84 MG | 65 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | - |
| Cholesterol | 113 MG | 125 MG | 90 MG |
| Fatty acids, total trans | 0.81 G | - | - |
| Fatty acids, total saturated | 5.5 G | 2.5 G | 5.1 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.