Turkey, all classes, back, meat and skin, cooked, roasted vs Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted
Turkey, all classes, back, meat and skin, cooked, roasted has more protein. Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has more fat. Values are per 100 g.
| Nutrient per 100 g | Turkey, all classes, back, meat and skin, cooked, roasted | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted |
|---|---|---|
| Calories | 243.8 kcal | 243.8 kcal |
| Protein | 26.6 g | 25.2 g |
| Carbohydrates | 0.2 g | 0.0 g |
| Fiber | 0.0 g | - |
| Fat | 14.4 g | 15.1 g |