Lamb, leg, whole (shank and sirloin), separable… vs. Lamb, Australian, imported, fresh, composite of… vs. Lamb, Australian, imported, fresh, leg, shank…
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, leg, shank… has the most protein of the foods compared, at 25.3 g per 100g.
| Nutrient | Lamb, leg, whole (shank and sirloin),… | Lamb, Australian, imported, fresh,… | Lamb, Australian, imported, fresh, leg,… |
|---|---|---|---|
| Protein | 17.9 G | 17.8 G | 25.3 G |
| Total lipid (fat) | 17.1 G | 17 G | 13.7 G |
| Carbohydrate, by difference | 0 G | 0 G | 0 G |
| Energy | 230 KCAL | 229 KCAL | 231 KCAL |
| Fiber, total dietary | 0 G | - | - |
| Calcium, Ca | 9 MG | 13 MG | 10 MG |
| Iron, Fe | 1.7 MG | 1.4 MG | 2 MG |
| Potassium, K | 249 MG | 284 MG | 313 MG |
| Sodium, Na | 56 MG | 74 MG | 67 MG |
| Cholesterol | 69 MG | 66 MG | 83 MG |
| Fatty acids, total saturated | 7.4 G | 8.2 G | 6.3 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.