Side-by-Side Comparison
Fresh Meats & Poultry
Chicken Breast (Boneless, Skinless) vs. Lamb Leg (Lean Trimmed)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
Chicken Breast (Boneless, Skinless)
Lamb Leg (Lean Trimmed)
Skinless, boneless raw chicken breast (Gallus gallus domesticus) is an ultra-lean poultry protein. Per 100g raw, it provides 120 kcal, 22.5g complete protein, 2.62g total fat (0.56g saturated), 0g carbs, and 73mg cholesterol, requiring a minimum USDA internal cooking temperature of 74°C (165°F).
Trimmed lamb leg (Ovis aries) is a red meat rich in zinc, vitamin B12, and conjugated linoleic acid (CLA). Per 100g raw, it provides 162 kcal, 20.5g protein, 8.42g total fat (3.5g saturated), and 2.1mg bioavailable iron.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
120 kcal | 162 kcal |
|
Protein
|
22.5 g | 20.5 g |
|
Total Fat
|
2.62 g | 8.42 g |
|
Saturated Fat
|
0.56 g | 3.50 g |
|
Cholesterol
|
73.0 mg | 73.0 mg |
|
Heme Iron
|
0.72 mg | 2.10 mg |
|
Sodium
|
65.0 mg | 64.0 mg |
|
Potassium
|
334 mg | 310 mg |
|
USDA Safe Internal Temp
|
74°C (165°F) | 63°C (145°F) with 3-min rest |
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