Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil vs Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil
150 kcal
Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised
258 kcal
Calories
150 kcal
258 kcal
Protein
27.8 g
27.0 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
0.0 g
Sugars
0.0 g
~
Fat
4.4 g
15.8 g
Sodium
835 mg
47 mg
Key takeaways
- Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil has 42% fewer calories (150 kcal vs 258 kcal).
- Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil has more protein (27.8 g vs 27.0 g).
- Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil has more fat (4.4 g vs 15.8 g).
- Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised has more sodium (47 mg vs 835 mg).
| Macronutrients | Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil | Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 150 kcal | 258 kcal |
| Protein | 27.8 g | 27.0 g |
| Total Fat | 4.4 g | 15.8 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | 0.0 g |
| Total Sugars | 0.0 g | ~ |
| Water | 65.9 g | 56.8 g |
| Carbohydrates | Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil | Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised |
|---|---|---|
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | 0.0 g |
| Total Sugars | 0.0 g | ~ |
| Fats & Fatty Acids | Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil | Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 4.4 g | 15.8 g |
| Saturated Fat | 1.1 g | 7.8 g |
| Monounsaturated Fat | 1.4 g | 6.1 g |
| Polyunsaturated Fat | 0.6 g | 0.7 g |
| Trans Fat | 0.0 g | 0.6 g |
| Omega-3 Fatty Acids | 12.0 mg | 280.0 mg |
| Omega-6 Fatty Acids | 458.0 mg | 430.0 mg |
| Protein & Amino Acids | Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil | Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 27.8 g | 27.0 g |
| Histidine | 1,209.0 mg | 854.0 mg |
| Isoleucine | 1,253.0 mg | 1,301.0 mg |
| Leucine | 2,223.0 mg | 2,098.0 mg |
| Lysine | 2,344.0 mg | 2,382.0 mg |
| Methionine | 664.0 mg | 692.0 mg |
| Phenylalanine | 1,110.0 mg | 1,098.0 mg |
| Threonine | 1,241.0 mg | 1,154.0 mg |
| Tryptophan | 260.0 mg | 315.0 mg |
| Valine | 1,404.0 mg | 1,455.0 mg |
| Alanine | 1,634.0 mg | 1,622.0 mg |
| Arginine | 1,776.0 mg | 1,602.0 mg |
| Aspartic Acid | 2,421.0 mg | 2,374.0 mg |
| Cystine | 312.0 mg | 322.0 mg |
| Glutamic Acid | 3,971.0 mg | 3,914.0 mg |
| Glycine | 1,449.0 mg | 1,317.0 mg |
| Proline | 1,191.0 mg | 1,131.0 mg |
| Serine | 1,086.0 mg | 1,003.0 mg |
| Tyrosine | 900.0 mg | 906.0 mg |
| Vitamins | Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil | Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 13.0 mcg | 0.0 mcg |
| Vitamin C | 0.0 mg | 0.0 mg |
| Vitamin E | 0.2 mg | 0.2 mg |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.3 mg | 0.1 mg |
| Riboflavin (B2) | 0.3 mg | 0.3 mg |
| Niacin (B3) | 9.0 mg | 6.1 mg |
| Vitamin B6 | 0.4 mg | 0.1 mg |
| Folate (B9) | 1.0 mcg | 1.0 mcg |
| Vitamin B12 | 0.6 mcg | 2.4 mcg |
| Pantothenic Acid (B5) | 0.5 mg | 0.4 mg |
| Choline | 138.9 mg | ~ |
| Betaine | 1.8 mg | ~ |
| Minerals | Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil | Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 12.0 mg | 14.0 mg |
| Iron | 1.2 mg | 2.1 mg |
| Magnesium | 23.0 mg | 15.0 mg |
| Phosphorus | 291.0 mg | 175.0 mg |
| Potassium | 358.0 mg | 118.0 mg |
| Sodium | 835.0 mg | 47.0 mg |
| Zinc | 3.0 mg | 4.8 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 51.0 mcg | 5.3 mcg |
| Sterols | Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil | Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 80.0 mg | 102.0 mg |
| Other | Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil | Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 2.9 g | 1.6 g |
Frequently asked questions
Which has fewer calories, Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil or Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised?
Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil has fewer calories: 150 kcal for Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil vs 258 kcal for Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised per 100 g.
Which has more protein, Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil or Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised?
Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil has more protein: 27.8 g for Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil vs 27.0 g for Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised per 100 g.
Is Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil or Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, cooked, braised healthier?
Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil is lower in calories, and Pork, cured, ham with natural juices, 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.