Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil vs Lamb, domestic, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, raw
Nutrition comparison per 100 g.
Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil
131 kcal
Lamb, domestic, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, raw
244 kcal
Calories
131 kcal
244 kcal
Protein
22.0 g
17.1 g
Carbs
1.0 g
0.0 g
Fiber
0.0 g
0.0 g
Sugars
1.7 g
~
Fat
4.3 g
19.0 g
Sodium
1,374 mg
63 mg
Key takeaways
- Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil has 46% fewer calories (131 kcal vs 244 kcal).
- Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil has more protein (22.0 g vs 17.1 g).
- Lamb, domestic, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, raw has more carbs (0.0 g vs 1.0 g).
- Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil has more fat (4.3 g vs 19.0 g).
- Lamb, domestic, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, raw has more sodium (63 mg vs 1,374 mg).
| Macronutrients | Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil | Lamb, domestic, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, raw |
|---|---|---|
| Calories | 131 kcal | 244 kcal |
| Protein | 22.0 g | 17.1 g |
| Total Fat | 4.3 g | 19.0 g |
| Total Carbohydrate | 1.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | 0.0 g |
| Total Sugars | 1.7 g | ~ |
| Water | 68.6 g | 63.4 g |
| Carbohydrates | Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil | Lamb, domestic, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, raw |
|---|---|---|
| Total Carbohydrate | 1.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | 0.0 g |
| Total Sugars | 1.7 g | ~ |
| Fats & Fatty Acids | Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil | Lamb, domestic, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, raw |
|---|---|---|
| Total Fat | 4.3 g | 19.0 g |
| Saturated Fat | 1.4 g | 8.1 g |
| Monounsaturated Fat | 2.0 g | 7.8 g |
| Polyunsaturated Fat | 0.7 g | 1.5 g |
| Trans Fat | 0.0 g | ~ |
| Omega-3 Fatty Acids | 20.0 mg | 330.0 mg |
| Omega-6 Fatty Acids | 572.0 mg | 1,120.0 mg |
| Protein & Amino Acids | Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil | Lamb, domestic, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, raw |
|---|---|---|
| Protein | 22.0 g | 17.1 g |
| Histidine | 960.0 mg | 541.0 mg |
| Isoleucine | 995.0 mg | 823.0 mg |
| Leucine | 1,766.0 mg | 1,328.0 mg |
| Lysine | 1,862.0 mg | 1,507.0 mg |
| Methionine | 527.0 mg | 438.0 mg |
| Phenylalanine | 882.0 mg | 695.0 mg |
| Threonine | 986.0 mg | 730.0 mg |
| Tryptophan | 207.0 mg | 199.0 mg |
| Valine | 1,115.0 mg | 921.0 mg |
| Alanine | 1,298.0 mg | 1,026.0 mg |
| Arginine | 1,410.0 mg | 1,014.0 mg |
| Aspartic Acid | 1,923.0 mg | 1,502.0 mg |
| Cystine | 247.0 mg | 204.0 mg |
| Glutamic Acid | 3,154.0 mg | 2,477.0 mg |
| Glycine | 1,151.0 mg | 834.0 mg |
| Proline | 946.0 mg | 716.0 mg |
| Serine | 863.0 mg | 635.0 mg |
| Tyrosine | 715.0 mg | 574.0 mg |
| Vitamins | Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil | Lamb, domestic, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, raw |
|---|---|---|
| Vitamin A (RAE) | 12.0 mcg | 0.0 mcg |
| Vitamin C | 0.0 mg | 0.0 mg |
| Vitamin E | 0.3 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.4 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.2 mg |
| Niacin (B3) | 5.4 mg | 5.6 mg |
| Vitamin B6 | 0.5 mg | 0.1 mg |
| Folate (B9) | 2.0 mcg | 19.0 mcg |
| Vitamin B12 | 0.6 mcg | 2.6 mcg |
| Pantothenic Acid (B5) | 0.7 mg | 0.7 mg |
| Choline | 90.2 mg | ~ |
| Betaine | 5.5 mg | ~ |
| Minerals | Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil | Lamb, domestic, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, raw |
|---|---|---|
| Calcium | 11.0 mg | 16.0 mg |
| Iron | 1.1 mg | 1.5 mg |
| Magnesium | 20.0 mg | 21.0 mg |
| Phosphorus | 260.0 mg | 163.0 mg |
| Potassium | 289.0 mg | 237.0 mg |
| Sodium | 1,374.0 mg | 63.0 mg |
| Zinc | 2.3 mg | 4.1 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 30.0 mcg | 19.7 mcg |
| Sterols | Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil | Lamb, domestic, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, raw |
|---|---|---|
| Cholesterol | 65.0 mg | 71.0 mg |
| Other | Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil | Lamb, domestic, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, raw |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 4.1 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil or Lamb, domestic, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, raw?
Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil has fewer calories: 131 kcal for Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil vs 244 kcal for Lamb, domestic, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, raw per 100 g.
Which has more protein, Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil or Lamb, domestic, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, raw?
Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil has more protein: 22.0 g for Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil vs 17.1 g for Lamb, domestic, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, raw per 100 g.
Is Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil or Lamb, domestic, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, raw healthier?
Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil is lower in calories, and Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.