Veal, variety meats and by-products, tongue,… vs. Lamb, loin, separable lean only, trimmed to 1/4"… vs. Veal, sirloin, separable lean and fat, cooked,…
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, loin, separable lean only, trimmed to 1/4"… has the most protein of the foods compared, at 26.6 g per 100g.
| Nutrient | Veal, variety meats and by-products,… | Lamb, loin, separable lean only,… | Veal, sirloin, separable lean and fat,… |
|---|---|---|---|
| Protein | 25.9 G | 26.6 G | 25.1 G |
| Total lipid (fat) | 10.1 G | 9.8 G | 10.4 G |
| Carbohydrate, by difference | 0 G | 0 G | 0 G |
| Energy | 202 KCAL | 202 KCAL | 202 KCAL |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 9 MG | 17 MG | 13 MG |
| Iron, Fe | 2.1 MG | 2.4 MG | 0.92 MG |
| Potassium, K | 162 MG | 267 MG | 351 MG |
| Sodium, Na | 64 MG | 66 MG | 83 MG |
| Cholesterol | 238 MG | 87 MG | 102 MG |
| Fatty acids, total saturated | 4.3 G | 3.7 G | 4.5 G |
| Total Sugars | - | - | 0 G |
| Vitamin D (D2 + D3), International Units | - | - | 0 IU |
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.