Lamb, leg, shank half, separable lean and fat,… vs. Lamb, variety meats and by-products, heart,… vs. Lamb, Australian, imported, fresh, tenderloin,…
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, leg, shank half, separable lean… | Lamb, variety meats and by-products,… | Lamb, Australian, imported, fresh,… |
|---|---|---|---|
| Protein | 19 G | 25 G | 31 G |
| Total lipid (fat) | 11.5 G | 7.9 G | 6.7 G |
| Carbohydrate, by difference | 0 G | 1.9 G | 0 G |
| Energy | 185 KCAL | 185 KCAL | 184 KCAL |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 7 MG | 14 MG | 2 MG |
| Iron, Fe | 1.7 MG | 5.5 MG | 2.5 MG |
| Potassium, K | 267 MG | 188 MG | 231 MG |
| Sodium, Na | 58 MG | 63 MG | 61 MG |
| Cholesterol | 67 MG | 249 MG | 111 MG |
| Fatty acids, total saturated | 4.9 G | 3.1 G | 2.1 G |
| Total Sugars | - | - | 0 G |
| Fatty acids, total trans | - | - | 0.23 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.