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 717
Lamb 703
Protein (g)
Butter 0.850
Lamb 3.87
Carbs (g)
Butter 0.060
Lamb 0.550
Fat (g)
Butter 81.1
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 0.850g per 100g.
Which has fewer calories?
Lamb, New Zealand, imported, subcutaneous fat, raw — 703 vs 717 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 | 717 kcal | 703 kcal | +2% |
| Macronutrients | |||
| Water | 16.2 g | 19.2 g | -16% |
| Protein | 0.850 g | 3.87 g | -78% |
| Total lipid (fat) | 81.1 g | 76.2 g | +6% |
| Carbohydrate, by difference | 0.060 g | 0.550 g | -89% |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 50.5 g | 32.4 g | +56% |
| Fatty acids, total monounsaturated | 23.4 g | 21.7 g | +8% |
| Fatty acids, total trans | — | 4.05 g | |
| Cholesterol | 215 mg | 78.0 mg | +176% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.005 mg | 0.088 mg | -94% |
| Riboflavin (Vitamin B2) | 0.034 mg | 0.038 mg | -11% |
| Niacin (Vitamin B3) | 0.042 mg | 1.06 mg | -96% |
| Pantothenic acid (Vitamin B5) | 0.110 mg | 0.156 mg | -29% |
| Vitamin B-6 — Pyridoxine | 0.003 mg | 0.032 mg | -91% |
| Biotin (Vitamin B7) | 3.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 18.8 mg | — | |
| Vitamin B-12 — Cobalamin | 0.170 ug | 0.410 ug | -59% |
| Vitamin A, RAE | 684 ug | 44.0 ug | +1455% |
| Carotene, beta | 158 ug | 0 ug | |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 2.32 mg | 1.18 mg | +97% |
| Vitamin D (D2 + D3) | 0 ug | 0.100 ug | -100% |
| Minerals | |||
| Calcium, Ca | 24.0 mg | 3.00 mg | +700% |
| Iron, Fe | 0.020 mg | 0.470 mg | -96% |
| Magnesium, Mg | 2.00 mg | 5.00 mg | -60% |
| Phosphorus, P | 24.0 mg | 45.0 mg | -47% |
| Potassium, K | 24.0 mg | 93.0 mg | -74% |
| Sodium, Na | 11.0 mg | 28.0 mg | -61% |
| Zinc, Zn | 0.090 mg | 0.460 mg | -80% |
| Copper, Cu | 0.016 mg | 0.019 mg | -16% |
| Manganese, Mn | 0.004 mg | 0.002 mg | +100% |
| Selenium, Se | 1.00 ug | 1.30 ug | -23% |
| Other Nutrients | |||
| Energy | 2999 kj | 2942 kj | +2% |
| Ash | 0.090 g | 0.250 g | -64% |
| Total Sugars | 0.060 g | 0 g | |
| Fluoride, F | 2.80 ug | — | |
| Folic acid (Vitamin B9 — synthetic) | 3.00 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 3.00 ug | — | |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 671 ug | 44.0 ug | +1425% |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 2499 IU | 146 IU | +1612% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 0 ug | = |
| Vitamin E, added | 0 mg | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 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 | 7.00 ug | — | |
| SFA 4:0 (Butyric acid) | 3.23 g | 0 g | |
| SFA 6:0 (Caproic acid) | 2.01 g | 0 g | |
| SFA 8:0 (Caprylic acid) | 1.19 g | 0.011 g | +10718% |
| SFA 10:0 (Capric acid) | 2.53 g | 0.087 g | +2807% |
| SFA 12:0 (Lauric acid) | 2.59 g | 0.081 g | +3094% |
| SFA 14:0 (Myristic acid) | 7.44 g | 1.53 g | +385% |
| SFA 16:0 (Palmitic acid) | 21.7 g | 12.0 g | +81% |
| SFA 17:0 (Margaric acid) | 0.560 g | 1.49 g | -62% |
| SFA 18:0 (Stearic acid) | 10.00 g | 16.9 g | -41% |
| SFA 20:0 (Arachidic acid) | 0.138 g | 0.067 g | +106% |
| SFA 22:0 (Behenic acid) | — | 0.179 g | |
| SFA 24:0 (Lignoceric acid) | — | 0 g | |
| MUFA 14:1 (Myristoleic acid) | — | 0.026 g | |
| MUFA 15:1 (Pentadecenoic acid) | — | 0 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 1.82 g | 0.619 g | +194% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.961 g | 0.535 g | +80% |
| MUFA 17:1 (Heptadecenoic acid) | — | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 20.4 g | 21.0 g | -3% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 17.0 g | 17.1 g | -1% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.100 g | 0.029 g | +245% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | — | 0 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | — | 0 g | |
| Fatty acids, total polyunsaturated | 3.01 g | 2.31 g | +30% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 1.83 g | 1.62 g | +13% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 2.17 g | 0.512 g | +323% |
| PUFA 18:2 CLAs | 0.267 g | 1.07 g | -75% |
| PUFA 18:2 i | 0.296 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 1.18 g | 0.641 g | +84% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.315 g | 0.641 g | -51% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | — | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | — | 0 g | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | — | 0 g | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | — | 0 g | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 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 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0.055 g | -100% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Fatty acids, total trans-monoenoic | — | 4.01 g | |
| TFA 16:1 t | — | 0.084 g | |
| TFA 18:1 t | 2.98 g | 3.93 g | -24% |
| TFA 18:2 t,t | — | 0.038 g | |
| Fatty acids, total trans-polyenoic | — | 0.038 g | |
| Stigmasterol | 0 mg | — | |
| Campesterol | 0 mg | — | |
| Beta-sitosterol | 4.00 mg | — | |
| 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.
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