Lamb, New Zealand, imported, tongue - swiss cut,… vs. Lamb, leg, sirloin half, separable lean and fat,… vs. Lamb, New Zealand, imported, square-cut shoulder,…
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, New Zealand, imported, tongue - swiss cut,… has the most protein of the foods compared, at 17.5 g per 100g.
| Nutrient | Lamb, New Zealand, imported, tongue -… | Lamb, leg, sirloin half, separable lean… | Lamb, New Zealand, imported, square-cut… |
|---|---|---|---|
| Protein | 17.5 G | 16.9 G | 16.2 G |
| Total lipid (fat) | 22 G | 22.1 G | 22.9 G |
| Carbohydrate, by difference | 0.86 G | 0 G | 0.24 G |
| Energy | 272 KCAL | 272 KCAL | 272 KCAL |
| Total Sugars | 0 G | - | 0 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 6 MG | 10 MG | 10 MG |
| Iron, Fe | 1.7 MG | 1.6 MG | 1 MG |
| Potassium, K | 132 MG | 231 MG | 261 MG |
| Sodium, Na | 52 MG | 56 MG | 64 MG |
| Vitamin D (D2 + D3), International Units | 12 IU | - | 7 IU |
| Cholesterol | 126 MG | 72 MG | 60 MG |
| Fatty acids, total trans | 0.75 G | - | 1.2 G |
| Fatty acids, total saturated | 7.3 G | 9.7 G | 9.9 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.