Which has more protein, Butter, whipped, with salt or Lamb, New Zealand, imported, subcutaneous fat, raw?

Lamb, New Zealand, imported, subcutaneous fat, raw has more protein at 3.87g per 100g, compared to 0.490g for Butter, whipped, with salt.

Which has more calories, Butter, whipped, with salt or Lamb, New Zealand, imported, subcutaneous fat, raw?

Butter, whipped, with salt has more calories at 731 kcal per 100g, compared to 703 kcal for Lamb, New Zealand, imported, subcutaneous fat, raw.

Is Butter, whipped, with salt healthier than Lamb, New Zealand, imported, subcutaneous fat, raw?

Based on vitamin and mineral density, Lamb, New Zealand, imported, subcutaneous fat, raw scores higher in more nutrients per 100g. However, the "healthier" choice depends on your specific nutritional needs.

Butter vs Lamb

Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy

Lamb, New Zealand, imported, subcutaneous fat, raw is higher in more vitamins & minerals

Calories (kcal)

Butter 731

Lamb 703

Protein (g)

Butter 0.490

Lamb 3.87

Carbs (g)

Butter 0

Lamb 0.550

Fat (g)

Butter 78.3

Lamb 76.2

Fiber (g)

Butter 0

Lamb 0

Quick answers

Which has more protein?

Lamb, New Zealand, imported, subcutaneous fat, raw — 3.87g vs 0.490g per 100g.

Which has fewer calories?

Lamb, New Zealand, imported, subcutaneous fat, raw — 703 vs 731 kcal per 100g.

Which is more nutrient-dense?

Lamb, New Zealand, imported, subcutaneous fat, raw scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.

Full Nutrition Comparison

All values per 100g edible portion. Green = Food A higher · Blue = Food B higher

Nutrient	Butter	Lamb	Diff
Energy
Energy	731 kcal	703 kcal	+4%
Macronutrients
Water	16.7 g	19.2 g	-13%
Protein	0.490 g	3.87 g	-87%
Total lipid (fat)	78.3 g	76.2 g	+3%
Carbohydrate, by difference	0 g	0.550 g	-100%
Fiber, total dietary	0 g	0 g	=
Fats & Fatty Acids
Fatty acids, total saturated	45.4 g	32.4 g	+40%
Fatty acids, total monounsaturated	19.9 g	21.7 g	-8%
Fatty acids, total trans	2.67 g	4.05 g	-34%
Cholesterol	225 mg	78.0 mg	+188%
Vitamins
Vitamin C, total ascorbic acid	0 mg	0 mg	=
Thiamin (Vitamin B1)	0.007 mg	0.088 mg	-92%
Riboflavin (Vitamin B2)	0.064 mg	0.038 mg	+68%
Niacin (Vitamin B3)	0.022 mg	1.06 mg	-98%
Pantothenic acid (Vitamin B5)	0.097 mg	0.156 mg	-38%
Vitamin B-6 — Pyridoxine	0.008 mg	0.032 mg	-75%
Biotin (Vitamin B7)	4.00 ug	—
Folate, total (Vitamin B9)	0 ug	—
Choline, total	18.8 mg	—
Vitamin B-12 — Cobalamin	0.070 ug	0.410 ug	-83%
Vitamin A, RAE	683 ug	44.0 ug	+1452%
Carotene, beta	135 ug	0 ug
Carotene, alpha	1.00 ug	0 ug
Vitamin E (alpha-tocopherol)	1.37 mg	1.18 mg	+16%
Vitamin D (D2 + D3)	0 ug	0.100 ug	-100%
Vitamin K2 — Menaquinone-4 (MK-4)	20.9 ug	—
Minerals
Calcium, Ca	23.0 mg	3.00 mg	+667%
Iron, Fe	0.050 mg	0.470 mg	-89%
Magnesium, Mg	1.00 mg	5.00 mg	-80%
Phosphorus, P	24.0 mg	45.0 mg	-47%
Potassium, K	41.0 mg	93.0 mg	-56%
Sodium, Na	583 mg	28.0 mg	+1982%
Zinc, Zn	0.050 mg	0.460 mg	-89%
Copper, Cu	0.010 mg	0.019 mg	-47%
Manganese, Mn	0.001 mg	0.002 mg	-50%
Selenium, Se	0 ug	1.30 ug	-100%
Other Nutrients
Energy	3058 kj	2942 kj	+4%
Ash	1.62 g	0.250 g	+548%
Total Sugars	0.060 g	0 g
Fluoride, F	2.80 ug	—
Folic acid (Vitamin B9 — synthetic)	4.00 ug	—
Folate, DFE (Vitamin B9 — dietary folate equivalents)	4.00 ug	—
Betaine	0.300 mg	—
Vitamin B-12, added	0 ug	—
Retinol	671 ug	44.0 ug	+1425%
Beta-carotene (Provitamin A)	6.00 ug	0 ug
Vitamin A, IU	2468 IU	146 IU	+1590%
Beta-cryptoxanthin (Provitamin A)	0 ug	0 ug	=
Lycopene	13.0 ug	0 ug
Vitamin E, added	0 mg	—
Vitamin E — Beta-Tocopherol (β-Tocopherol)	0.070 mg	—
Vitamin E — Gamma-Tocopherol (γ-Tocopherol)	0.080 mg	—
Vitamin E — Delta-Tocopherol (δ-Tocopherol)	0 mg	—
Vitamin E — Alpha-Tocotrienol (α-Tocotrienol)	0.120 mg	—
Vitamin E — Beta-Tocotrienol (β-Tocotrienol)	0 mg	—
Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol)	0 mg	—
Vitamin E — Delta-Tocotrienol (δ-Tocotrienol)	0 mg	—
Vitamin D (D2 + D3 — total)	0 IU	4.00 IU	-100%
Vitamin D2 — Ergocalciferol (plant source)	0 ug	—
Vitamin D3 — Cholecalciferol (animal / sunlight source)	0 ug	0.100 ug	-100%
Vitamin K1 — Phylloquinone	4.60 ug	—
Vitamin K (Dihydrophylloquinone — K1 reduced form)	0 ug	—
SFA 4:0 (Butyric acid)	1.63 g	0 g
SFA 6:0 (Caproic acid)	1.37 g	0 g
SFA 8:0 (Caprylic acid)	0.858 g	0.011 g	+7700%
SFA 10:0 (Capric acid)	2.04 g	0.087 g	+2244%
SFA 12:0 (Lauric acid)	2.35 g	0.081 g	+2806%
SFA 14:0 (Myristic acid)	7.51 g	1.53 g	+391%
SFA 15:0 (Pentadecanoic acid)	0.801 g	—
SFA 16:0 (Palmitic acid)	20.5 g	12.0 g	+71%
SFA 17:0 (Margaric acid)	0.476 g	1.49 g	-68%
SFA 18:0 (Stearic acid)	7.65 g	16.9 g	-55%
SFA 20:0 (Arachidic acid)	0.106 g	0.067 g	+58%
SFA 22:0 (Behenic acid)	0.032 g	0.179 g	-82%
SFA 24:0 (Lignoceric acid)	0.021 g	0 g
MUFA 14:1 (Myristoleic acid)	0.781 g	0.026 g	+2904%
MUFA 15:1 (Pentadecenoic acid)	0 g	0 g	=
MUFA 16:1 (Omega-7, Palmitoleic acid)	1.42 g	0.619 g	+129%
MUFA 16:1 c (Omega-7, Palmitoleic acid — cis)	1.17 g	0.535 g	+119%
MUFA 17:1 (Heptadecenoic acid)	0.152 g	0 g
MUFA 18:1 (Omega-9, Oleic acid family)	17.4 g	21.0 g	-17%
MUFA 18:1 c (Omega-9, Oleic acid — cis)	15.5 g	17.1 g	-10%
MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid)	0.147 g	0.029 g	+407%
MUFA 22:1 (Omega-9, Erucic acid family)	0.005 g	0 g
MUFA 22:1 c (Omega-9, Erucic acid — cis)	0.005 g	0 g
MUFA 24:1 c (Omega-9, Nervonic acid — cis)	0.002 g	0 g
Fatty acids, total polyunsaturated	3.33 g	2.31 g	+44%
PUFA 18:2 (Omega-6, Linoleic acid)	2.71 g	1.62 g	+68%
PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid)	1.80 g	0.512 g	+251%
PUFA 18:2 CLAs	0.413 g	1.07 g	-61%
PUFA 18:3 (Omega-3, Alpha-linolenic family)	0.298 g	0.641 g	-54%
PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid)	0.285 g	0.641 g	-56%
PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid)	0.005 g	0 g
PUFA 18:3i	0.008 g	—
PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid)	0.003 g	0 g
PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid)	0.016 g	0 g
PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid)	0.086 g	0 g
PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid)	0.005 g	0 g
PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid)	0.081 g	0 g
PUFA 20:4 (Omega-6, Arachidonic acid family)	0.119 g	0 g
PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid)	—	0 g
PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid)	0.022 g	0 g
PUFA 22:4 (Omega-6, Adrenic acid)	0.020 g	—
PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid)	0.045 g	0.055 g	-18%
PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid)	0.003 g	0 g
Fatty acids, total trans-monoenoic	2.16 g	4.01 g	-46%
TFA 16:1 t	0.246 g	0.084 g	+193%
TFA 18:1 t	1.91 g	3.93 g	-51%
TFA 22:1 t	0 g	—
TFA 18:2 t not further defined	0.503 g	—
TFA 18:2 t,t	—	0.038 g
Fatty acids, total trans-polyenoic	0.511 g	0.038 g	+1245%
Tryptophan (EAA)	0.012 g	0.043 g	-72%
Threonine (EAA)	0.038 g	0.185 g	-79%
Isoleucine (EAA, BCAA)	0.051 g	0.173 g	-71%
Leucine (EAA, BCAA)	0.083 g	0.299 g	-72%
Lysine (EAA)	0.067 g	0.338 g	-80%
Methionine (EAA)	0.021 g	0.126 g	-83%
Cystine (conditionally essential)	0.008 g	0.051 g	-84%
Phenylalanine (EAA)	0.041 g	0.152 g	-73%
Tyrosine (conditionally essential)	0.041 g	0.134 g	-69%
Valine (EAA, BCAA)	0.057 g	0.197 g	-71%
Arginine (conditionally essential)	0.031 g	0.261 g	-88%
Histidine (EAA)	0.023 g	0.082 g	-72%
Alanine	0.029 g	0.192 g	-85%
Aspartic acid	0.064 g	—
Glutamic acid	0.178 g	0.541 g	-67%
Glycine (conditionally essential)	0.018 g	0.165 g	-89%
Proline (conditionally essential)	0.082 g	0.124 g	-34%
Serine	0.046 g	0.132 g	-65%
Alcohol, ethyl	0 g	0 g	=
Caffeine	0 mg	0 mg	=
Theobromine	0 mg	0 mg	=

* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.

Butter, whipped, with salt nutrition facts Lamb, New Zealand, imported, subcutaneous fat, raw nutrition facts Compare other foods →

Dig deeper — biggest differences

Sodium, Na +1982% in Butter, whipped, with salt Vitamin A, RAE +1452% in Butter, whipped, with salt Calcium, Ca +667% in Butter, whipped, with salt Vitamin D (D2 + D3) -100% in Butter, whipped, with salt

Like this comparison?

Get weekly food comparisons and nutrient guides — explained simply. Free, no spam.