Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw 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, raw
215 kcal
Pork, cured, bacon, raw
458 kcal
Calories
215 kcal
458 kcal
Protein
18.2 g
11.6 g
Carbs
0.0 g
0.7 g
Fiber
~
0.0 g
Sugars
~
0.0 g
Fat
15.2 g
45.0 g
Sodium
73 mg
833 mg
Key takeaways
- Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw has 53% fewer calories (215 kcal vs 458 kcal).
- Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw has more protein (18.2 g vs 11.6 g).
- Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw 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, raw has more fat (15.2 g vs 45.0 g).
- Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw has more sodium (73 mg vs 833 mg).
| Macronutrients | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw | Pork, cured, bacon, raw |
|---|---|---|
| Calories | 215 kcal | 458 kcal |
| Protein | 18.2 g | 11.6 g |
| Total Fat | 15.2 g | 45.0 g |
| Total Carbohydrate | 0.0 g | 0.7 g |
| Dietary Fiber | ~ | 0.0 g |
| Total Sugars | ~ | 0.0 g |
| Water | 66.3 g | 40.2 g |
| Carbohydrates | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw | 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, raw | Pork, cured, bacon, raw |
|---|---|---|
| Total Fat | 15.2 g | 45.0 g |
| Saturated Fat | 7.3 g | 15.0 g |
| Monounsaturated Fat | 6.2 g | 20.0 g |
| Polyunsaturated Fat | 0.7 g | 4.8 g |
| Trans Fat | ~ | 0.1 g |
| Omega-3 Fatty Acids | 184.0 mg | 213.0 mg |
| Omega-6 Fatty Acids | 387.0 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, raw | Pork, cured, bacon, raw |
|---|---|---|
| Protein | 18.2 g | 11.6 g |
| Histidine | 578.0 mg | 436.0 mg |
| Isoleucine | 881.0 mg | 544.0 mg |
| Leucine | 1,418.0 mg | 903.0 mg |
| Lysine | 1,611.0 mg | 962.0 mg |
| Methionine | 467.0 mg | 258.0 mg |
| Phenylalanine | 741.0 mg | 460.0 mg |
| Threonine | 779.0 mg | 454.0 mg |
| Tryptophan | 213.0 mg | 97.0 mg |
| Valine | 983.0 mg | 617.0 mg |
| Alanine | 1,097.0 mg | 742.0 mg |
| Arginine | 1,082.0 mg | 751.0 mg |
| Aspartic Acid | 1,605.0 mg | 1,091.0 mg |
| Cystine | 219.0 mg | 129.0 mg |
| Glutamic Acid | 2,646.0 mg | 1,707.0 mg |
| Glycine | 890.0 mg | 814.0 mg |
| Proline | 764.0 mg | 636.0 mg |
| Serine | 677.0 mg | 441.0 mg |
| Tyrosine | 613.0 mg | 363.0 mg |
| Vitamins | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw | 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) | 0.3 mg | 0.1 mg |
| Niacin (B3) | 5.0 mg | 3.8 mg |
| Vitamin B6 | 0.4 mg | 0.2 mg |
| Folate (B9) | ~ | 2.0 mcg |
| Vitamin B12 | 2.7 mcg | 0.7 mcg |
| Pantothenic Acid (B5) | 0.5 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, raw | Pork, cured, bacon, raw |
|---|---|---|
| Calcium | 10.0 mg | 6.0 mg |
| Iron | 1.5 mg | 0.5 mg |
| Magnesium | 20.0 mg | 12.0 mg |
| Phosphorus | 173.0 mg | 188.0 mg |
| Potassium | 295.0 mg | 208.0 mg |
| Sodium | 73.0 mg | 833.0 mg |
| Zinc | 3.8 mg | 1.2 mg |
| Copper | 0.2 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 4.2 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, raw | Pork, cured, bacon, raw |
|---|---|---|
| Cholesterol | 66.0 mg | 68.0 mg |
| Other | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw | 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, raw or Pork, cured, bacon, raw?
Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw has fewer calories: 215 kcal for Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw 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, raw or Pork, cured, bacon, raw?
Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw has more protein: 18.2 g for Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw 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, raw or Pork, cured, bacon, raw healthier?
Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw is lower in calories, and Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.