Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, 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 only, trimmed to 1/8" fat, cooked
233 kcal
Pork, cured, bacon, raw
458 kcal
Calories
233 kcal
458 kcal
Protein
26.2 g
11.6 g
Carbs
0.0 g
0.7 g
Fiber
~
0.0 g
Sugars
~
0.0 g
Fat
13.4 g
45.0 g
Sodium
91 mg
833 mg
Key takeaways
- Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, cooked has 49% fewer calories (233 kcal vs 458 kcal).
- Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, cooked has more protein (26.2 g vs 11.6 g).
- Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, 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 only, trimmed to 1/8" fat, cooked has more fat (13.4 g vs 45.0 g).
- Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, cooked has more sodium (91 mg vs 833 mg).
| Macronutrients | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, cooked | Pork, cured, bacon, raw |
|---|---|---|
| Calories | 233 kcal | 458 kcal |
| Protein | 26.2 g | 11.6 g |
| Total Fat | 13.4 g | 45.0 g |
| Total Carbohydrate | 0.0 g | 0.7 g |
| Dietary Fiber | ~ | 0.0 g |
| Total Sugars | ~ | 0.0 g |
| Water | 61.1 g | 40.2 g |
| Carbohydrates | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, 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 only, trimmed to 1/8" fat, cooked | Pork, cured, bacon, raw |
|---|---|---|
| Total Fat | 13.4 g | 45.0 g |
| Saturated Fat | 5.8 g | 15.0 g |
| Monounsaturated Fat | 5.3 g | 20.0 g |
| Polyunsaturated Fat | 0.5 g | 4.8 g |
| Trans Fat | ~ | 0.1 g |
| Omega-3 Fatty Acids | 152.0 mg | 213.0 mg |
| Omega-6 Fatty Acids | 318.0 mg | 4,292.0 mg |
| Protein & Amino Acids | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, cooked | Pork, cured, bacon, raw |
|---|---|---|
| Protein | 26.2 g | 11.6 g |
| Histidine | 829.0 mg | 436.0 mg |
| Isoleucine | 1,265.0 mg | 544.0 mg |
| Leucine | 2,036.0 mg | 903.0 mg |
| Lysine | 2,312.0 mg | 962.0 mg |
| Methionine | 670.0 mg | 258.0 mg |
| Phenylalanine | 1,064.0 mg | 460.0 mg |
| Threonine | 1,118.0 mg | 454.0 mg |
| Tryptophan | 306.0 mg | 97.0 mg |
| Valine | 1,412.0 mg | 617.0 mg |
| Alanine | 1,575.0 mg | 742.0 mg |
| Arginine | 1,554.0 mg | 751.0 mg |
| Aspartic Acid | 2,304.0 mg | 1,091.0 mg |
| Cystine | 314.0 mg | 129.0 mg |
| Glutamic Acid | 3,799.0 mg | 1,707.0 mg |
| Glycine | 1,278.0 mg | 814.0 mg |
| Proline | 1,098.0 mg | 636.0 mg |
| Serine | 972.0 mg | 441.0 mg |
| Tyrosine | 880.0 mg | 363.0 mg |
| Vitamins | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, 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) | 4.7 mg | 3.8 mg |
| Vitamin B6 | 0.2 mg | 0.2 mg |
| Folate (B9) | ~ | 2.0 mcg |
| Vitamin B12 | 3.6 mcg | 0.7 mcg |
| Pantothenic Acid (B5) | 0.8 mg | 0.5 mg |
| Choline | ~ | 46.6 mg |
| Betaine | ~ | 0.9 mg |
| Minerals | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, cooked | Pork, cured, bacon, raw |
|---|---|---|
| Calcium | 28.0 mg | 6.0 mg |
| Iron | 1.9 mg | 0.5 mg |
| Magnesium | 22.0 mg | 12.0 mg |
| Phosphorus | 195.0 mg | 188.0 mg |
| Potassium | 308.0 mg | 208.0 mg |
| Sodium | 91.0 mg | 833.0 mg |
| Zinc | 6.7 mg | 1.2 mg |
| Copper | 0.2 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 5.1 mcg | 20.2 mcg |
| Fluoride | ~ | 4.0 mcg |
| Sterols | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, cooked | Pork, cured, bacon, raw |
|---|---|---|
| Cholesterol | 91.0 mg | 68.0 mg |
| Other | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, cooked | Pork, cured, bacon, raw |
|---|---|---|
| Alcohol | ~ | 0.0 g |
| Caffeine | ~ | 0.0 mg |
| Theobromine | ~ | 0.0 mg |
| Ash | 1.1 g | 2.5 g |
Frequently asked questions
Which has fewer calories, Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, cooked or Pork, cured, bacon, raw?
Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, cooked has fewer calories: 233 kcal for Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, 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 only, trimmed to 1/8" fat, cooked or Pork, cured, bacon, raw?
Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, cooked has more protein: 26.2 g for Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, 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 only, trimmed to 1/8" fat, cooked or Pork, cured, bacon, raw healthier?
Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, cooked is lower in calories, and Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, cooked is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.