Turkey vs Lamb
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Lamb, New Zealand, imported, testes, cooked, soaked and fried is higher in more vitamins & minerals
Calories (kcal)
Turkey 451
Lamb 125
Protein (g)
Turkey 22.1
Lamb 21.0
Carbs (g)
Turkey 0
Lamb 0
Fat (g)
Turkey 40.3
Lamb 4.56
Fiber (g)
Turkey 0
Lamb 0
Quick answers
Which has more protein?
Turkey, skin from whole, (light and dark), with added solution, roasted — 22.1g vs 21.0g per 100g.
Which has fewer calories?
Lamb, New Zealand, imported, testes, cooked, soaked and fried — 125 vs 451 kcal per 100g.
Which is more nutrient-dense?
Lamb, New Zealand, imported, testes, cooked, soaked and fried 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 | Turkey | Lamb | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 451 kcal | 125 kcal | +261% |
| Macronutrients | |||
| Water | 36.9 g | 74.0 g | -50% |
| Protein | 22.1 g | 21.0 g | +5% |
| Total lipid (fat) | 40.3 g | 4.56 g | +784% |
| Carbohydrate, by difference | 0 g | 0 g | = |
| Fiber, total dietary | 0 g | 0 g | = |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 11.4 g | 1.46 g | +677% |
| Fatty acids, total monounsaturated | 15.1 g | 0.731 g | +1965% |
| Fatty acids, total trans | 0.568 g | 0.039 g | +1356% |
| Cholesterol | 144 mg | 523 mg | -72% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.024 mg | 0.312 mg | -92% |
| Riboflavin (Vitamin B2) | 0.235 mg | 0.313 mg | -25% |
| Niacin (Vitamin B3) | 7.30 mg | 2.22 mg | +228% |
| Pantothenic acid (Vitamin B5) | 0.920 mg | 0.768 mg | +20% |
| Vitamin B-6 — Pyridoxine | 0.290 mg | 0.038 mg | +663% |
| Biotin (Vitamin B7) | 7.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 73.8 mg | — | |
| Vitamin B-12 — Cobalamin | 1.59 ug | 8.88 ug | -82% |
| Vitamin A, RAE | 79.0 ug | 22.0 ug | +259% |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.150 mg | 0.850 mg | -82% |
| Vitamin D (D2 + D3) | 1.40 ug | 0 ug | |
| Minerals | |||
| Calcium, Ca | 25.0 mg | 8.00 mg | +213% |
| Iron, Fe | 1.08 mg | 1.69 mg | -36% |
| Magnesium, Mg | 28.0 mg | 16.0 mg | +75% |
| Phosphorus, P | 244 mg | 302 mg | -19% |
| Potassium, K | 263 mg | 265 mg | -1% |
| Sodium, Na | 234 mg | 118 mg | +98% |
| Zinc, Zn | 1.61 mg | 2.12 mg | -24% |
| Copper, Cu | 0.068 mg | 0.127 mg | -46% |
| Manganese, Mn | 0.025 mg | 0.044 mg | -43% |
| Selenium, Se | 21.1 ug | 53.0 ug | -60% |
| Other Nutrients | |||
| Energy | 1889 kj | 524 kj | +260% |
| Ash | 1.37 g | 1.50 g | -9% |
| Total Sugars | 0 g | 0 g | = |
| Folic acid (Vitamin B9 — synthetic) | 7.00 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 7.00 ug | — | |
| Betaine | 3.80 mg | — | |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 79.0 ug | 22.0 ug | +259% |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 262 IU | 72.0 IU | +264% |
| 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) | 0.070 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) | 0.080 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 54.0 IU | 1.00 IU | +5300% |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 1.40 ug | 0 ug | |
| Vitamin K1 — Phylloquinone | 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) | 0.011 g | 0 g | |
| SFA 12:0 (Lauric acid) | 0.138 g | 0.002 g | +6800% |
| SFA 14:0 (Myristic acid) | 0.423 g | 0.034 g | +1144% |
| SFA 15:0 (Pentadecanoic acid) | 0.064 g | — | |
| SFA 16:0 (Palmitic acid) | 7.88 g | 1.07 g | +640% |
| SFA 17:0 (Margaric acid) | 0.109 g | 0.023 g | +374% |
| SFA 18:0 (Stearic acid) | 2.66 g | 0.294 g | +806% |
| SFA 20:0 (Arachidic acid) | 0.040 g | 0.006 g | +567% |
| SFA 22:0 (Behenic acid) | 0.017 g | 0.023 g | -26% |
| SFA 24:0 (Lignoceric acid) | 0.006 g | 0.015 g | -60% |
| MUFA 14:1 (Myristoleic acid) | 0.064 g | 0.002 g | +3100% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 1.51 g | 0.033 g | +4467% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 1.48 g | 0.022 g | +6623% |
| MUFA 17:1 (Heptadecenoic acid) | 0.062 g | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 13.2 g | 0.672 g | +1871% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 12.8 g | 0.643 g | +1896% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.202 g | 0.010 g | +1920% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0.006 g | 0 g | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.006 g | 0 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.004 g | 0.015 g | -73% |
| Fatty acids, total polyunsaturated | 11.9 g | 1.02 g | +1065% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 10.8 g | 0.069 g | +15600% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 10.6 g | 0.059 g | +17920% |
| PUFA 18:2 CLAs | 0.076 g | 0.010 g | +660% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.677 g | 0.010 g | +6670% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.657 g | 0.010 g | +6470% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.020 g | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0.004 g | 0 g | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.062 g | 0 g | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.049 g | 0.108 g | -55% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.005 g | 0.006 g | -17% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.044 g | 0.102 g | -57% |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.191 g | 0.206 g | -7% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | — | 0.206 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.010 g | 0.037 g | -73% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.039 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.023 g | 0.042 g | -45% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.010 g | 0.550 g | -98% |
| Fatty acids, total trans-monoenoic | 0.443 g | 0.039 g | +1036% |
| TFA 16:1 t | 0.028 g | 0.011 g | +155% |
| TFA 18:1 t | 0.415 g | 0.029 g | +1331% |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t not further defined | 0.125 g | — | |
| TFA 18:2 t,t | — | 0 g | |
| Fatty acids, total trans-polyenoic | 0.125 g | 0 g | |
| Tryptophan (EAA) | 0.111 g | 0.232 g | -52% |
| Threonine (EAA) | 0.501 g | 1.00 g | -50% |
| Isoleucine (EAA, BCAA) | 0.427 g | 0.941 g | -55% |
| Leucine (EAA, BCAA) | 1.04 g | 1.62 g | -36% |
| Lysine (EAA) | 1.15 g | 1.84 g | -37% |
| Methionine (EAA) | 0.371 g | 0.686 g | -46% |
| Cystine (conditionally essential) | 0.167 g | 0.275 g | -39% |
| Phenylalanine (EAA) | 0.557 g | 0.828 g | -33% |
| Tyrosine (conditionally essential) | 0.390 g | 0.728 g | -46% |
| Valine (EAA, BCAA) | 0.612 g | 1.07 g | -43% |
| Arginine (conditionally essential) | 1.39 g | 1.41 g | -2% |
| Histidine (EAA) | 0.371 g | 0.445 g | -17% |
| Alanine | 1.50 g | 1.04 g | +44% |
| Aspartic acid | 1.34 g | — | |
| Glutamic acid | 2.23 g | 2.94 g | -24% |
| Glycine (conditionally essential) | 2.88 g | 0.899 g | +220% |
| Proline (conditionally essential) | 2.06 g | 0.674 g | +206% |
| Serine | 0.724 g | 0.716 g | +1% |
| 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.
Turkey, skin from whole, (light and dark), with added solution, roasted nutrition facts Lamb, New Zealand, imported, testes, cooked, soaked and fried nutrition facts Compare other foods →
Dig deeper — biggest differences
Vitamin B-6 — Pyridoxine +663% in Turkey, skin from whole, (light and dark), with added solution, roasted Vitamin A, RAE +259% in Turkey, skin from whole, (light and dark), with added solution, roasted Niacin (Vitamin B3) +228% in Turkey, skin from whole, (light and dark), with added solution, roasted Calcium, Ca +213% in Turkey, skin from whole, (light and dark), with added solution, roasted
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