Lamb, Australian, imported, fresh, tenderloin,… vs. Veal, shoulder, whole (arm and blade), separable… vs. Lamb, Australian, imported, fresh, leg, center…
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, Australian, imported, fresh, tenderloin,… has the most protein of the foods compared, at 31 g per 100g.
| Nutrient | Lamb, Australian, imported, fresh,… | Veal, shoulder, whole (arm and blade),… | Lamb, Australian, imported, fresh, leg,… |
|---|---|---|---|
| Protein | 31 G | 25.3 G | 26.8 G |
| Total lipid (fat) | 6.7 G | 8.4 G | 7.7 G |
| Carbohydrate, by difference | 0 G | 0 G | 0 G |
| Energy | 184 KCAL | 184 KCAL | 183 KCAL |
| Total Sugars | 0 G | - | - |
| Fiber, total dietary | 0 G | 0 G | - |
| Calcium, Ca | 2 MG | 27 MG | 13 MG |
| Iron, Fe | 2.5 MG | 1 MG | 2.5 MG |
| Potassium, K | 231 MG | 322 MG | 354 MG |
| Sodium, Na | 61 MG | 96 MG | 66 MG |
| Cholesterol | 111 MG | 113 MG | 85 MG |
| Fatty acids, total trans | 0.23 G | - | - |
| Fatty acids, total saturated | 2.1 G | 3.4 G | 3.1 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.