Lamb vs Bison
Nutrition comparison per 100g · USDA SR Legacy & USDA Foundation Foods
Calories (kcal)
Protein (g)
Carbs (g)
Fat (g)
Fiber (g)
Quick answers
Which has more protein?
Lamb, Australian, imported, fresh, loin, separable lean only, trimmed to 1/8" fat, cooked, broiled — 26.5g vs 19.9g per 100g.
Which is more nutrient-dense?
Lamb, Australian, imported, fresh, loin, separable lean only, trimmed to 1/8" fat, cooked, broiled 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 | Lamb | Bison | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 192 kcal | — | |
| Macronutrients | |||
| Water | 64.4 g | 70.4 g | -9% |
| Protein | 26.5 g | 19.9 g | +33% |
| Total lipid (fat) | 8.75 g | 8.88 g | -1% |
| Carbohydrate, by difference | 0 g | -0.1496 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 3.69 g | — | |
| Fatty acids, total monounsaturated | 3.50 g | — | |
| Cholesterol | 81.0 mg | 64.5 mg | +26% |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.180 mg | — | |
| Riboflavin (Vitamin B2) | 0.333 mg | — | |
| Niacin (Vitamin B3) | 8.15 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.840 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.514 mg | — | |
| Vitamin B-12 — Cobalamin | 2.01 ug | — | |
| Minerals | |||
| Calcium, Ca | 21.0 mg | 6.83 mg | +208% |
| Iron, Fe | 2.18 mg | 2.17 mg | +1% |
| Magnesium, Mg | 26.0 mg | 18.5 mg | +41% |
| Phosphorus, P | 220 mg | 166 mg | +33% |
| Potassium, K | 340 mg | 301 mg | +13% |
| Sodium, Na | 80.0 mg | 55.7 mg | +44% |
| Zinc, Zn | 3.48 mg | 3.76 mg | -8% |
| Copper, Cu | 0.156 mg | 0.078 mg | +99% |
| Manganese, Mn | 0.014 mg | 0.002 mg | +577% |
| Selenium, Se | 10.3 ug | — | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | — | 159 kcal | |
| Energy (Atwater Specific Factors) | — | 164 kcal | |
| Energy | 803 kj | — | |
| Nitrogen | — | 3.18 g | |
| Ash | 1.07 g | 0.948 g | +13% |
| SFA 10:0 (Capric acid) | 0.012 g | — | |
| SFA 12:0 (Lauric acid) | 0.021 g | — | |
| SFA 14:0 (Myristic acid) | 0.274 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0.038 g | — | |
| SFA 16:0 (Palmitic acid) | 1.89 g | — | |
| SFA 17:0 (Margaric acid) | 0.095 g | — | |
| SFA 18:0 (Stearic acid) | 1.35 g | — | |
| SFA 20:0 (Arachidic acid) | 0.008 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0.008 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.154 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 3.25 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.026 g | — | |
| Fatty acids, total polyunsaturated | 0.367 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.225 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.107 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.035 g | — | |
| Tryptophan (EAA) | 0.310 g | — | |
| Threonine (EAA) | 1.13 g | — | |
| Isoleucine (EAA, BCAA) | 1.28 g | — | |
| Leucine (EAA, BCAA) | 2.06 g | — | |
| Lysine (EAA) | 2.34 g | — | |
| Methionine (EAA) | 0.679 g | — | |
| Cystine (conditionally essential) | 0.318 g | — | |
| Phenylalanine (EAA) | 1.08 g | — | |
| Tyrosine (conditionally essential) | 0.892 g | — | |
| Valine (EAA, BCAA) | 1.43 g | — | |
| Arginine (conditionally essential) | 1.58 g | — | |
| Histidine (EAA) | 0.841 g | — | |
| Alanine | 1.60 g | — | |
| Aspartic acid | 2.34 g | — | |
| Glutamic acid | 3.85 g | — | |
| Glycine (conditionally essential) | 1.29 g | — | |
| Proline (conditionally essential) | 1.11 g | — | |
| Serine | 0.985 g | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
Dig deeper — biggest differences
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