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, shoulder, arm, separable lean only, trimmed to 1/8" fat, cooked, braised — 34.2g vs 19.9g per 100g.
Which is more nutrient-dense?
Lamb, Australian, imported, fresh, shoulder, arm, separable lean only, trimmed to 1/8" fat, cooked, braised 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 | 238 kcal | — | |
| Macronutrients | |||
| Water | 57.0 g | 70.4 g | -19% |
| Protein | 34.2 g | 19.9 g | +72% |
| Total lipid (fat) | 10.2 g | 8.88 g | +15% |
| Carbohydrate, by difference | 0 g | -0.1496 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 4.17 g | — | |
| Fatty acids, total monounsaturated | 4.16 g | — | |
| Cholesterol | 111 mg | 64.5 mg | +72% |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.100 mg | — | |
| Riboflavin (Vitamin B2) | 0.290 mg | — | |
| Niacin (Vitamin B3) | 4.70 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.775 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.211 mg | — | |
| Vitamin B-12 — Cobalamin | 3.56 ug | — | |
| Minerals | |||
| Calcium, Ca | 27.0 mg | 6.83 mg | +295% |
| Iron, Fe | 2.71 mg | 2.17 mg | +25% |
| Magnesium, Mg | 25.0 mg | 18.5 mg | +35% |
| Phosphorus, P | 221 mg | 166 mg | +33% |
| Potassium, K | 287 mg | 301 mg | -5% |
| Sodium, Na | 78.0 mg | 55.7 mg | +40% |
| Zinc, Zn | 7.78 mg | 3.76 mg | +107% |
| Copper, Cu | 0.215 mg | 0.078 mg | +175% |
| Manganese, Mn | 0.020 mg | 0.002 mg | +868% |
| Selenium, Se | 10.6 ug | — | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | — | 159 kcal | |
| Energy (Atwater Specific Factors) | — | 164 kcal | |
| Energy | 996 kj | — | |
| Nitrogen | — | 3.18 g | |
| Ash | 1.03 g | 0.948 g | +9% |
| SFA 10:0 (Capric acid) | 0.018 g | — | |
| SFA 12:0 (Lauric acid) | 0.026 g | — | |
| SFA 14:0 (Myristic acid) | 0.320 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0.053 g | — | |
| SFA 16:0 (Palmitic acid) | 2.08 g | — | |
| SFA 17:0 (Margaric acid) | 0.123 g | — | |
| SFA 18:0 (Stearic acid) | 1.54 g | — | |
| SFA 20:0 (Arachidic acid) | 0.012 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0.013 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.185 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 3.85 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.032 g | — | |
| Fatty acids, total polyunsaturated | 0.499 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.297 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.135 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.059 g | — | |
| Tryptophan (EAA) | 0.399 g | — | |
| Threonine (EAA) | 1.46 g | — | |
| Isoleucine (EAA, BCAA) | 1.65 g | — | |
| Leucine (EAA, BCAA) | 2.66 g | — | |
| Lysine (EAA) | 3.02 g | — | |
| Methionine (EAA) | 0.875 g | — | |
| Cystine (conditionally essential) | 0.410 g | — | |
| Phenylalanine (EAA) | 1.39 g | — | |
| Tyrosine (conditionally essential) | 1.15 g | — | |
| Valine (EAA, BCAA) | 1.84 g | — | |
| Arginine (conditionally essential) | 2.03 g | — | |
| Histidine (EAA) | 1.08 g | — | |
| Alanine | 2.06 g | — | |
| Aspartic acid | 3.01 g | — | |
| Glutamic acid | 4.96 g | — | |
| Glycine (conditionally essential) | 1.67 g | — | |
| Proline (conditionally essential) | 1.43 g | — | |
| Serine | 1.27 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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