Lamb vs Leavening agents
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Leavening agents, yeast, baker's, active dry is higher in more vitamins & minerals
Calories (kcal)
Lamb 238
Leavening agents 325
Protein (g)
Lamb 25.5
Leavening agents 40.4
Carbs (g)
Lamb 3.78
Leavening agents 41.2
Fat (g)
Lamb 12.6
Leavening agents 7.61
Fiber (g)
Lamb 0
Leavening agents 26.9
Quick answers
Which has more protein?
Leavening agents, yeast, baker's, active dry — 40.4g vs 25.5g per 100g.
Which has fewer calories?
Lamb, variety meats and by-products, liver, cooked, pan-fried — 238 vs 325 kcal per 100g.
Which is more nutrient-dense?
Leavening agents, yeast, baker's, active dry 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 | Leavening agents | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 238 kcal | 325 kcal | -27% |
| Macronutrients | |||
| Water | 56.2 g | 5.08 g | +1006% |
| Protein | 25.5 g | 40.4 g | -37% |
| Total lipid (fat) | 12.6 g | 7.61 g | +66% |
| Carbohydrate, by difference | 3.78 g | 41.2 g | -91% |
| Fiber, total dietary | 0 g | 26.9 g | -100% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 4.90 g | 1.00 g | +390% |
| Fatty acids, total monounsaturated | 2.64 g | 4.31 g | -39% |
| Cholesterol | 493 mg | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 13.0 mg | 0.300 mg | +4233% |
| Thiamin (Vitamin B1) | 0.350 mg | 11.0 mg | -97% |
| Riboflavin (Vitamin B2) | 4.59 mg | 4.00 mg | +15% |
| Niacin (Vitamin B3) | 16.7 mg | 40.2 mg | -59% |
| Pantothenic acid (Vitamin B5) | 6.33 mg | 13.5 mg | -53% |
| Vitamin B-6 — Pyridoxine | 0.950 mg | 1.50 mg | -37% |
| Biotin (Vitamin B7) | 400 ug | 2340 ug | -83% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | — | 32.0 mg | |
| Vitamin B-12 — Cobalamin | 85.7 ug | 0.070 ug | +122329% |
| Vitamin A, RAE | 7782 ug | 0 ug | |
| Carotene, beta | — | 0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 0 mg | |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 9.00 mg | 30.0 mg | -70% |
| Iron, Fe | 10.2 mg | 2.17 mg | +370% |
| Magnesium, Mg | 23.0 mg | 54.0 mg | -57% |
| Phosphorus, P | 427 mg | 637 mg | -33% |
| Potassium, K | 352 mg | 955 mg | -63% |
| Sodium, Na | 124 mg | 51.0 mg | +143% |
| Zinc, Zn | 5.63 mg | 7.94 mg | -29% |
| Copper, Cu | 9.83 mg | 0.436 mg | +2155% |
| Manganese, Mn | 0.594 mg | 0.312 mg | +90% |
| Selenium, Se | 116 ug | 7.90 ug | +1370% |
| Other Nutrients | |||
| Energy | 996 kj | 1361 kj | -27% |
| Ash | 1.83 g | 5.65 g | -68% |
| Total Sugars | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 400 ug | 2340 ug | -83% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 400 ug | 2340 ug | -83% |
| Betaine | — | 3.40 mg | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | 7777 ug | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | 25998 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | — | 0.400 ug | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 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 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0.049 g | -100% |
| SFA 14:0 (Myristic acid) | 0.140 g | 0 g | |
| SFA 16:0 (Palmitic acid) | 1.72 g | 0.706 g | +144% |
| SFA 18:0 (Stearic acid) | 2.82 g | 0.246 g | +1046% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.320 g | 2.29 g | -86% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 2.33 g | 2.02 g | +15% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | 0 g | = |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 1.89 g | 0.017 g | +11018% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.810 g | 0.017 g | +4665% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.170 g | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.900 g | 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 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Tryptophan (EAA) | 0.296 g | 0.540 g | -45% |
| Threonine (EAA) | 1.10 g | 1.99 g | -45% |
| Isoleucine (EAA, BCAA) | 1.10 g | 1.89 g | -42% |
| Leucine (EAA, BCAA) | 2.09 g | 2.92 g | -29% |
| Lysine (EAA) | 1.38 g | 3.28 g | -58% |
| Methionine (EAA) | 0.554 g | 0.590 g | -6% |
| Cystine (conditionally essential) | 0.268 g | 0.500 g | -46% |
| Phenylalanine (EAA) | 1.14 g | 1.75 g | -35% |
| Tyrosine (conditionally essential) | 0.910 g | 1.13 g | -19% |
| Valine (EAA, BCAA) | 1.40 g | 2.31 g | -39% |
| Arginine (conditionally essential) | 1.43 g | 2.03 g | -29% |
| Histidine (EAA) | 0.600 g | 0.910 g | -34% |
| Alanine | 1.28 g | 2.32 g | -45% |
| Aspartic acid | 2.20 g | 4.15 g | -47% |
| Glutamic acid | 2.75 g | 6.47 g | -57% |
| Glycine (conditionally essential) | 1.23 g | 1.93 g | -36% |
| Proline (conditionally essential) | 1.22 g | 1.65 g | -26% |
| Serine | 1.10 g | 1.98 g | -44% |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
| Choline | |||
| Choline from glycerophoshocholine | — | 16.0 mg | |
| Choline from phosphatidylcholine | — | 6.20 mg | |
| Choline from phosphocholine | — | 2.60 mg | |
| Choline from sphingomyelin | — | 1.20 mg | |
| Free Choline | — | 6.10 mg | |
| Total Choline | — | 32.0 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, variety meats and by-products, liver, cooked, pan-fried nutrition facts Leavening agents, yeast, baker's, active dry nutrition facts Compare other foods →
Dig deeper — biggest differences
Vitamin B-12 — Cobalamin +122329% in Lamb, variety meats and by-products, liver, cooked, pan-fried Vitamin C, total ascorbic acid +4233% in Lamb, variety meats and by-products, liver, cooked, pan-fried Copper, Cu +2155% in Lamb, variety meats and by-products, liver, cooked, pan-fried Selenium, Se +1370% in Lamb, variety meats and by-products, liver, cooked, pan-fried
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