Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted vs Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, raw
Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted has more carbohydrates. Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, raw has more calories. Values are per 100 g.
| Nutrient per 100 g | Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted | Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, raw |
|---|---|---|
| Calories | 200.3 kcal | 201.0 kcal |
| Protein | 18.6 g | 18.6 g |
| Carbohydrates | 1.4 g | 0.0 g |
| Fiber | 0.0 g | - |
| Fat | 13.4 g | 13.5 g |