Lamb, rib, separable lean only, trimmed to 1/4"… vs. Lamb, New Zealand, imported, frozen, 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, rib, separable lean only, trimmed to 1/4"… has the most protein of the foods compared, at 26.2 g per 100g.
| Nutrient | Lamb, rib, separable lean only, trimmed… | Lamb, New Zealand, imported, frozen,… | Lamb, Australian, imported, fresh, leg,… |
|---|---|---|---|
| Protein | 26.2 G | 17.9 G | 25.3 G |
| Total lipid (fat) | 13.3 G | 17.2 G | 13.7 G |
| Carbohydrate, by difference | 0 G | 0 G | 0 G |
| Energy | 232 KCAL | 232 KCAL | 231 KCAL |
| Fiber, total dietary | 0 G | 0 G | - |
| Calcium, Ca | 21 MG | 11 MG | 10 MG |
| Iron, Fe | 1.8 MG | 1.5 MG | 2 MG |
| Potassium, K | 315 MG | 147 MG | 313 MG |
| Sodium, Na | 81 MG | 41 MG | 67 MG |
| Cholesterol | 88 MG | 77 MG | 83 MG |
| Fatty acids, total saturated | 4.8 G | 8.6 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.