Lard vs. Fat, beef tallow vs. Fish oil, herring
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.
Lard has the most protein of the foods compared, at 0 g per 100g.
| Nutrient | Lard | Fat, beef tallow | Fish oil, herring |
|---|---|---|---|
| Protein | 0 G | 0 G | 0 G |
| Total lipid (fat) | 100 G | 100 G | 100 G |
| Carbohydrate, by difference | 0 G | 0 G | 0 G |
| Energy | 902 KCAL | 902 KCAL | 902 KCAL |
| Total Sugars | 0 G | 0 G | - |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG | 0 MG |
| Iron, Fe | 0 MG | 0 MG | 0 MG |
| Potassium, K | 0 MG | 0 MG | 0 MG |
| Sodium, Na | 0 MG | 0 MG | 0 MG |
| Vitamin D (D2 + D3), International Units | 102 IU | 28 IU | - |
| Cholesterol | 95 MG | 109 MG | 766 MG |
| Fatty acids, total saturated | 39.2 G | 49.8 G | 21.3 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.