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Nutrient
Comparisons of Lamb Data to Other Protein Foods
(100 grams raw, edible portion)
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Energy
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Calories
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Kilojoules
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Protein
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Fat
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| Lamb* |
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| Leg |
148
|
620
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19
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8.0
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| Loin |
237
|
990
|
18
|
19.0
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| Shoulder |
214
|
890
|
18
|
16.0
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| Ground** |
146
|
610
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20
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7.2
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| Chicken
(meat & skin) |
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| Breast |
176
|
735
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21
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9.7
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| Thigh |
245
|
1024
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16
|
20
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| Drumstick |
189
|
790
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18
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13.0
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| Beef
(1/4" trim) |
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| Sirloin
steak |
162
|
675
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19
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8.9
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| Prime
rib roast |
260
|
1085
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18
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20.0
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| Inside
top round |
133
|
560
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22
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4.2
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| Lean
ground beef |
215
|
900
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19
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15.0
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| Pork
(1/4" trim) |
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| Leg
inside round |
131
|
550
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21
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4.6
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| Loin
centre cut |
182
|
760
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21
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10.0
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| Shoulder
butt |
243
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1015
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18
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18.0
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Notes:
* The fat trim for the lamb cuts was not specified
** Ground lamb prepared with meat from the loin and should would have
different nutrient profile |
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**Source:
Canadian Nutrient File, 1997 & Maxxam Analytics 1998
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