Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted vs Veal, shoulder, arm, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted
190 kcal
Veal, shoulder, arm, separable lean and fat, cooked, braised
236 kcal
Calories
190 kcal
236 kcal
Protein
27.3 g
33.6 g
Carbs
0.0 g
0.0 g
Fiber
~
0.0 g
Fat
8.1 g
10.2 g
Sodium
72 mg
87 mg
Key takeaways
- Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has 19% fewer calories (190 kcal vs 236 kcal).
- Veal, shoulder, arm, separable lean and fat, cooked, braised has more protein (33.6 g vs 27.3 g).
- Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has more fat (8.1 g vs 10.2 g).
- Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has more sodium (72 mg vs 87 mg).
| Macronutrients | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted | Veal, shoulder, arm, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 190 kcal | 236 kcal |
| Protein | 27.3 g | 33.6 g |
| Total Fat | 8.1 g | 10.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | ~ | 0.0 g |
| Water | 64.5 g | 55.3 g |
| Carbohydrates | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted | Veal, shoulder, arm, separable lean and fat, cooked, braised |
|---|---|---|
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | ~ | 0.0 g |
| Fats & Fatty Acids | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted | Veal, shoulder, arm, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 8.1 g | 10.2 g |
| Saturated Fat | 3.3 g | 4.0 g |
| Monounsaturated Fat | 3.3 g | 4.0 g |
| Polyunsaturated Fat | 0.4 g | 0.7 g |
| Omega-3 Fatty Acids | 103.0 mg | 70.0 mg |
| Omega-6 Fatty Acids | 227.0 mg | 550.0 mg |
| Protein & Amino Acids | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted | Veal, shoulder, arm, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 27.3 g | 33.6 g |
| Histidine | 865.0 mg | 1,221.0 mg |
| Isoleucine | 1,320.0 mg | 1,656.0 mg |
| Leucine | 2,124.0 mg | 2,676.0 mg |
| Lysine | 2,412.0 mg | 2,771.0 mg |
| Methionine | 699.0 mg | 785.0 mg |
| Phenylalanine | 1,110.0 mg | 1,357.0 mg |
| Threonine | 1,167.0 mg | 1,469.0 mg |
| Tryptophan | 319.0 mg | 340.0 mg |
| Valine | 1,473.0 mg | 1,858.0 mg |
| Alanine | 1,643.0 mg | 2,000.0 mg |
| Arginine | 1,621.0 mg | 1,978.0 mg |
| Aspartic Acid | 2,404.0 mg | 2,901.0 mg |
| Cystine | 328.0 mg | 380.0 mg |
| Glutamic Acid | 3,964.0 mg | 5,319.0 mg |
| Glycine | 1,333.0 mg | 1,728.0 mg |
| Proline | 1,145.0 mg | 1,404.0 mg |
| Serine | 1,014.0 mg | 1,260.0 mg |
| Tyrosine | 918.0 mg | 1,072.0 mg |
| Vitamins | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted | Veal, shoulder, arm, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | ~ | 0.0 mcg |
| Vitamin C | ~ | 0.0 mg |
| Vitamin E | ~ | 0.5 mg |
| Thiamin (B1) | 0.1 mg | 0.1 mg |
| Riboflavin (B2) | 0.4 mg | 0.3 mg |
| Niacin (B3) | 5.7 mg | 10.1 mg |
| Vitamin B6 | 0.5 mg | 0.3 mg |
| Folate (B9) | ~ | 18.0 mcg |
| Vitamin B12 | 3.2 mcg | 1.7 mcg |
| Pantothenic Acid (B5) | 1.0 mg | 1.3 mg |
| Minerals | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted | Veal, shoulder, arm, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 9.0 mg | 28.0 mg |
| Iron | 2.2 mg | 1.4 mg |
| Magnesium | 25.0 mg | 29.0 mg |
| Phosphorus | 214.0 mg | 263.0 mg |
| Potassium | 326.0 mg | 333.0 mg |
| Sodium | 72.0 mg | 87.0 mg |
| Zinc | 4.8 mg | 5.8 mg |
| Copper | 0.2 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 5.9 mcg | 14.5 mcg |
| Sterols | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted | Veal, shoulder, arm, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 89.0 mg | 148.0 mg |
| Other | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted | Veal, shoulder, arm, separable lean and fat, cooked, braised |
|---|---|---|
| Ash | 1.1 g | 1.3 g |
Frequently asked questions
Which has fewer calories, Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted or Veal, shoulder, arm, separable lean and fat, cooked, braised?
Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted has fewer calories: 190 kcal for Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted vs 236 kcal for Veal, shoulder, arm, separable lean and fat, cooked, braised per 100 g.
Which has more protein, Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted or Veal, shoulder, arm, separable lean and fat, cooked, braised?
Veal, shoulder, arm, separable lean and fat, cooked, braised has more protein: 27.3 g for Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted vs 33.6 g for Veal, shoulder, arm, separable lean and fat, cooked, braised per 100 g.
Is Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted or Veal, shoulder, arm, separable lean and fat, cooked, braised healthier?
Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted is lower in calories, and Veal, shoulder, arm, separable lean and fat, cooked, braised is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.