Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked vs Pork, cured, bacon, raw
Nutrition comparison per 100 g.
Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked
296 kcal
Pork, cured, bacon, raw
458 kcal
Calories
296 kcal
458 kcal
Protein
23.6 g
11.6 g
Carbs
0.0 g
0.7 g
Fiber
~
0.0 g
Sugars
~
0.0 g
Fat
21.7 g
45.0 g
Sodium
85 mg
833 mg
Key takeaways
- Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has 35% fewer calories (296 kcal vs 458 kcal).
- Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has more protein (23.6 g vs 11.6 g).
- Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has more carbs (0.0 g vs 0.7 g).
- Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has more fat (21.7 g vs 45.0 g).
- Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has more sodium (85 mg vs 833 mg).
| Macronutrients | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked | Pork, cured, bacon, raw |
|---|---|---|
| Calories | 296 kcal | 458 kcal |
| Protein | 23.6 g | 11.6 g |
| Total Fat | 21.7 g | 45.0 g |
| Total Carbohydrate | 0.0 g | 0.7 g |
| Dietary Fiber | ~ | 0.0 g |
| Total Sugars | ~ | 0.0 g |
| Water | 55.3 g | 40.2 g |
| Carbohydrates | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked | 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, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked | Pork, cured, bacon, raw |
|---|---|---|
| Total Fat | 21.7 g | 45.0 g |
| Saturated Fat | 10.3 g | 15.0 g |
| Monounsaturated Fat | 8.5 g | 20.0 g |
| Polyunsaturated Fat | 0.8 g | 4.8 g |
| Trans Fat | ~ | 0.1 g |
| Omega-3 Fatty Acids | 244.0 mg | 213.0 mg |
| Omega-6 Fatty Acids | 504.0 mg | 4,292.0 mg |
| Protein & Amino Acids | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked | Pork, cured, bacon, raw |
|---|---|---|
| Protein | 23.6 g | 11.6 g |
| Histidine | 747.0 mg | 436.0 mg |
| Isoleucine | 1,140.0 mg | 544.0 mg |
| Leucine | 1,834.0 mg | 903.0 mg |
| Lysine | 2,083.0 mg | 962.0 mg |
| Methionine | 604.0 mg | 258.0 mg |
| Phenylalanine | 958.0 mg | 460.0 mg |
| Threonine | 1,007.0 mg | 454.0 mg |
| Tryptophan | 275.0 mg | 97.0 mg |
| Valine | 1,272.0 mg | 617.0 mg |
| Alanine | 1,419.0 mg | 742.0 mg |
| Arginine | 1,400.0 mg | 751.0 mg |
| Aspartic Acid | 2,075.0 mg | 1,091.0 mg |
| Cystine | 283.0 mg | 129.0 mg |
| Glutamic Acid | 3,422.0 mg | 1,707.0 mg |
| Glycine | 1,151.0 mg | 814.0 mg |
| Proline | 989.0 mg | 636.0 mg |
| Serine | 875.0 mg | 441.0 mg |
| Tyrosine | 792.0 mg | 363.0 mg |
| Vitamins | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked | 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) | 4.4 mg | 3.8 mg |
| Vitamin B6 | 0.2 mg | 0.2 mg |
| Folate (B9) | ~ | 2.0 mcg |
| Vitamin B12 | 3.3 mcg | 0.7 mcg |
| Pantothenic Acid (B5) | 0.7 mg | 0.5 mg |
| Choline | ~ | 46.6 mg |
| Betaine | ~ | 0.9 mg |
| Minerals | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked | Pork, cured, bacon, raw |
|---|---|---|
| Calcium | 28.0 mg | 6.0 mg |
| Iron | 1.8 mg | 0.5 mg |
| Magnesium | 21.0 mg | 12.0 mg |
| Phosphorus | 183.0 mg | 188.0 mg |
| Potassium | 288.0 mg | 208.0 mg |
| Sodium | 85.0 mg | 833.0 mg |
| Zinc | 5.9 mg | 1.2 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 4.5 mcg | 20.2 mcg |
| Fluoride | ~ | 4.0 mcg |
| Sterols | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked | Pork, cured, bacon, raw |
|---|---|---|
| Cholesterol | 89.0 mg | 68.0 mg |
| Other | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked | 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, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked or Pork, cured, bacon, raw?
Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has fewer calories: 296 kcal for Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked vs 458 kcal for Pork, cured, bacon, raw per 100 g.
Which has more protein, Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked or Pork, cured, bacon, raw?
Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked has more protein: 23.6 g for Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked vs 11.6 g for Pork, cured, bacon, raw per 100 g.
Is Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked or Pork, cured, bacon, raw healthier?
Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked is lower in calories, and Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.