Lamb, variety meats and by-products, liver, raw vs. Lamb, Australian, imported, fresh, leg, sirloin… vs. Veal, variety meats and by-products, liver, raw
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, sirloin… has the most protein of the foods compared, at 20.5 g per 100g.
| Nutrient | Lamb, variety meats and by-products,… | Lamb, Australian, imported, fresh, leg,… | Veal, variety meats and by-products,… |
|---|---|---|---|
| Protein | 20.4 G | 20.5 G | 19.9 G |
| Total lipid (fat) | 5 G | 5.6 G | 4.8 G |
| Carbohydrate, by difference | 1.8 G | 0 G | 2.9 G |
| Energy | 139 KCAL | 138 KCAL | 140 KCAL |
| Fiber, total dietary | 0 G | - | 0 G |
| Calcium, Ca | 7 MG | 10 MG | 5 MG |
| Iron, Fe | 7.4 MG | 1.8 MG | 6.4 MG |
| Potassium, K | 313 MG | 328 MG | 308 MG |
| Sodium, Na | 70 MG | 80 MG | 77 MG |
| Cholesterol | 371 MG | 63 MG | 334 MG |
| Fatty acids, total saturated | 1.9 G | 2.3 G | 1.6 G |
| Total Sugars | - | - | 0 G |
| Fatty acids, total trans | - | - | 0.21 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.