Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted vs Pork, cured, bacon, raw
Nutrition comparison per 100 g.
Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted
244 kcal
Pork, cured, bacon, raw
458 kcal
Calories
244 kcal
458 kcal
Protein
25.2 g
11.6 g
Carbs
0.0 g
0.7 g
Fiber
~
0.0 g
Sugars
~
0.0 g
Fat
15.1 g
45.0 g
Sodium
70 mg
833 mg
Key takeaways
- Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 47% fewer calories (244 kcal vs 458 kcal).
- Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has more protein (25.2 g vs 11.6 g).
- Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has more carbs (0.0 g vs 0.7 g).
- Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has more fat (15.1 g vs 45.0 g).
- Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has more sodium (70 mg vs 833 mg).
| Macronutrients | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Pork, cured, bacon, raw |
|---|---|---|
| Calories | 244 kcal | 458 kcal |
| Protein | 25.2 g | 11.6 g |
| Total Fat | 15.1 g | 45.0 g |
| Total Carbohydrate | 0.0 g | 0.7 g |
| Dietary Fiber | ~ | 0.0 g |
| Total Sugars | ~ | 0.0 g |
| Water | 59.7 g | 40.2 g |
| Carbohydrates | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Pork, cured, bacon, raw |
|---|---|---|
| Total Carbohydrate | 0.0 g | 0.7 g |
| Dietary Fiber | ~ | 0.0 g |
| Total Sugars | ~ | 0.0 g |
| Fats & Fatty Acids | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Pork, cured, bacon, raw |
|---|---|---|
| Total Fat | 15.1 g | 45.0 g |
| Saturated Fat | 7.1 g | 15.0 g |
| Monounsaturated Fat | 6.1 g | 20.0 g |
| Polyunsaturated Fat | 0.6 g | 4.8 g |
| Trans Fat | ~ | 0.1 g |
| Omega-3 Fatty Acids | 181.0 mg | 213.0 mg |
| Omega-6 Fatty Acids | 382.0 mg | 4,292.0 mg |
| Protein & Amino Acids | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Pork, cured, bacon, raw |
|---|---|---|
| Protein | 25.2 g | 11.6 g |
| Histidine | 797.0 mg | 436.0 mg |
| Isoleucine | 1,216.0 mg | 544.0 mg |
| Leucine | 1,956.0 mg | 903.0 mg |
| Lysine | 2,222.0 mg | 962.0 mg |
| Methionine | 644.0 mg | 258.0 mg |
| Phenylalanine | 1,022.0 mg | 460.0 mg |
| Threonine | 1,075.0 mg | 454.0 mg |
| Tryptophan | 294.0 mg | 97.0 mg |
| Valine | 1,356.0 mg | 617.0 mg |
| Alanine | 1,513.0 mg | 742.0 mg |
| Arginine | 1,493.0 mg | 751.0 mg |
| Aspartic Acid | 2,214.0 mg | 1,091.0 mg |
| Cystine | 302.0 mg | 129.0 mg |
| Glutamic Acid | 3,651.0 mg | 1,707.0 mg |
| Glycine | 1,228.0 mg | 814.0 mg |
| Proline | 1,055.0 mg | 636.0 mg |
| Serine | 934.0 mg | 441.0 mg |
| Tyrosine | 845.0 mg | 363.0 mg |
| Vitamins | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Pork, cured, bacon, raw |
|---|---|---|
| Vitamin A (RAE) | ~ | 11.0 mcg |
| Vitamin C | ~ | 0.0 mg |
| Vitamin D | ~ | 1.6 mcg |
| Vitamin E | ~ | 0.3 mg |
| Vitamin K | ~ | 0.0 mcg |
| Thiamin (B1) | 0.1 mg | 0.3 mg |
| Riboflavin (B2) | 0.4 mg | 0.1 mg |
| Niacin (B3) | 5.4 mg | 3.8 mg |
| Vitamin B6 | 0.4 mg | 0.2 mg |
| Folate (B9) | ~ | 2.0 mcg |
| Vitamin B12 | 3.0 mcg | 0.7 mcg |
| Pantothenic Acid (B5) | 0.9 mg | 0.5 mg |
| Choline | ~ | 46.6 mg |
| Betaine | ~ | 0.9 mg |
| Minerals | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Pork, cured, bacon, raw |
|---|---|---|
| Calcium | 11.0 mg | 6.0 mg |
| Iron | 2.0 mg | 0.5 mg |
| Magnesium | 23.0 mg | 12.0 mg |
| Phosphorus | 202.0 mg | 188.0 mg |
| Potassium | 309.0 mg | 208.0 mg |
| Sodium | 70.0 mg | 833.0 mg |
| Zinc | 4.4 mg | 1.2 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 5.7 mcg | 20.2 mcg |
| Fluoride | ~ | 4.0 mcg |
| Sterols | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Pork, cured, bacon, raw |
|---|---|---|
| Cholesterol | 88.0 mg | 68.0 mg |
| Other | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Pork, cured, bacon, raw |
|---|---|---|
| Alcohol | ~ | 0.0 g |
| Caffeine | ~ | 0.0 mg |
| Theobromine | ~ | 0.0 mg |
| Ash | 1.0 g | 2.5 g |
Frequently asked questions
Which has fewer calories, Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted or Pork, cured, bacon, raw?
Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has fewer calories: 244 kcal for Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted vs 458 kcal for Pork, cured, bacon, raw per 100 g.
Which has more protein, Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted or Pork, cured, bacon, raw?
Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has more protein: 25.2 g for Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted vs 11.6 g for Pork, cured, bacon, raw per 100 g.
Is Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted or Pork, cured, bacon, raw healthier?
Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted is lower in calories, and Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.