Lamb vs Shortening
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Lamb, New Zealand, imported, subcutaneous fat, cooked is higher in more vitamins & minerals
Calories (kcal)
Lamb 674
Shortening 884
Protein (g)
Lamb 5.24
Shortening 0
Carbs (g)
Lamb 0.620
Shortening 0
Fat (g)
Lamb 72.3
Shortening 100
Fiber (g)
Lamb 0
Shortening 0
Quick answers
Which has more protein?
Lamb, New Zealand, imported, subcutaneous fat, cooked — 5.24g vs 0g per 100g.
Which has fewer calories?
Lamb, New Zealand, imported, subcutaneous fat, cooked — 674 vs 884 kcal per 100g.
Which is more nutrient-dense?
Lamb, New Zealand, imported, subcutaneous fat, cooked 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 | Shortening | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 674 kcal | 884 kcal | -24% |
| Macronutrients | |||
| Water | 21.8 g | 0 g | |
| Protein | 5.24 g | 0 g | |
| Total lipid (fat) | 72.3 g | 100 g | -28% |
| Carbohydrate, by difference | 0.620 g | 0 g | |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 31.4 g | 18.8 g | +67% |
| Fatty acids, total monounsaturated | 19.7 g | 71.0 g | -72% |
| Fatty acids, total trans | 4.42 g | 42.9 g | -90% |
| Cholesterol | 66.0 mg | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.094 mg | 0 mg | |
| Riboflavin (Vitamin B2) | 0.058 mg | 0 mg | |
| Niacin (Vitamin B3) | 1.53 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | 0.156 mg | 0 mg | |
| Vitamin B-6 — Pyridoxine | 0.061 mg | 0 mg | |
| Biotin (Vitamin B7) | — | 0 ug | |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Choline, total | — | 0.200 mg | |
| Vitamin B-12 — Cobalamin | 0.700 ug | 0 ug | |
| Vitamin A, RAE | 60.0 ug | 0 ug | |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 1.02 mg | 6.13 mg | -83% |
| Vitamin D (D2 + D3) | 0.100 ug | — | |
| Minerals | |||
| Calcium, Ca | 6.00 mg | 0 mg | |
| Iron, Fe | 0.700 mg | 0 mg | |
| Magnesium, Mg | 9.00 mg | 0 mg | |
| Phosphorus, P | 84.0 mg | 0 mg | |
| Potassium, K | 164 mg | 0 mg | |
| Sodium, Na | 43.0 mg | 0 mg | |
| Zinc, Zn | 1.03 mg | 0 mg | |
| Copper, Cu | 0.030 mg | 0 mg | |
| Manganese, Mn | 0.005 mg | — | |
| Selenium, Se | 2.10 ug | 0 ug | |
| Other Nutrients | |||
| Energy | 2820 kj | 3699 kj | -24% |
| Ash | 0.090 g | 0 g | |
| Total Sugars | 0 g | 0 g | = |
| Folic acid (Vitamin B9 — synthetic) | — | 0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 0 ug | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | 60.0 ug | 0 ug | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 201 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 0 ug | = |
| Vitamin E, added | — | 0 mg | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | — | 0.440 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 32.3 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | — | 15.4 mg | |
| Vitamin D (D2 + D3 — total) | 4.00 IU | — | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 0.100 ug | — | |
| Vitamin K1 — Phylloquinone | — | 43.0 ug | |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0.029 g | 0 g | |
| SFA 10:0 (Capric acid) | 0.066 g | 0 g | |
| SFA 12:0 (Lauric acid) | 0.058 g | 0 g | |
| SFA 14:0 (Myristic acid) | 1.30 g | 0.094 g | +1287% |
| SFA 15:0 (Pentadecanoic acid) | — | 0 g | |
| SFA 16:0 (Palmitic acid) | 10.6 g | 10.6 g | = |
| SFA 17:0 (Margaric acid) | 1.36 g | 0.114 g | +1095% |
| SFA 18:0 (Stearic acid) | 17.8 g | 7.28 g | +144% |
| SFA 20:0 (Arachidic acid) | 0.090 g | 0.316 g | -72% |
| SFA 22:0 (Behenic acid) | 0.137 g | 0.346 g | -60% |
| SFA 24:0 (Lignoceric acid) | 0 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0.020 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.527 g | 0.057 g | +825% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.444 g | 0.057 g | +679% |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 19.2 g | 71.0 g | -73% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 14.9 g | 30.8 g | -52% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.032 g | 0 g | |
| 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 | 2.31 g | 5.40 g | -57% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 1.60 g | 5.00 g | -68% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.564 g | 2.67 g | -79% |
| PUFA 18:2 CLAs | 0.995 g | — | |
| PUFA 18:2 i | — | 2.33 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.662 g | 0 g | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.662 g | 0 g | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | — | |
| PUFA 18:3i | — | 0.400 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) | 0.052 g | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Fatty acids, total trans-monoenoic | 4.38 g | 40.1 g | -89% |
| TFA 16:1 t | 0.082 g | — | |
| TFA 18:1 t | 4.30 g | 40.1 g | -89% |
| TFA 18:2 t,t | 0.040 g | — | |
| Fatty acids, total trans-polyenoic | 0.040 g | 2.73 g | -99% |
| Phytosterols | — | 200 mg | |
| Tryptophan (EAA) | 0.058 g | 0 g | |
| Threonine (EAA) | 0.250 g | 0 g | |
| Isoleucine (EAA, BCAA) | 0.235 g | 0 g | |
| Leucine (EAA, BCAA) | 0.405 g | 0 g | |
| Lysine (EAA) | 0.458 g | 0 g | |
| Methionine (EAA) | 0.171 g | 0 g | |
| Cystine (conditionally essential) | 0.069 g | 0 g | |
| Phenylalanine (EAA) | 0.206 g | 0 g | |
| Tyrosine (conditionally essential) | 0.182 g | 0 g | |
| Valine (EAA, BCAA) | 0.267 g | 0 g | |
| Arginine (conditionally essential) | 0.353 g | 0 g | |
| Histidine (EAA) | 0.111 g | 0 g | |
| Alanine | 0.260 g | 0 g | |
| Aspartic acid | — | 0 g | |
| Glutamic acid | 0.732 g | 0 g | |
| Glycine (conditionally essential) | 0.224 g | 0 g | |
| Proline (conditionally essential) | 0.168 g | 0 g | |
| Serine | 0.179 g | 0 g | |
| 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.
Lamb, New Zealand, imported, subcutaneous fat, cooked nutrition facts Shortening, industrial, soy (partially hydrogenated ) for baking and confections nutrition facts Compare other foods →
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