Side-by-Side Comparison
Fresh Meats & Poultry
Duck Breast (Skinless) vs. Lamb Leg (Lean Trimmed)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Duck Breast (Skinless)
Lamb Leg (Lean Trimmed)
Skinless domestic duck breast (Anas platyrhynchos) is an avian red meat high in iron. Per 100g raw, it provides 132 kcal, 21.0g protein, 4.80g fat (1.6g saturated), and 4.2mg bioavailable heme iron (triple the iron of chicken).
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
|
132 kcal | 162 kcal |
|
Protein
|
21.0 g | 20.5 g |
|
Total Fat
|
4.80 g | 8.42 g |
|
Saturated Fat
|
1.60 g | 3.50 g |
|
Cholesterol
|
77.0 mg | 73.0 mg |
|
Heme Iron
|
4.20 mg | 2.10 mg |
|
Sodium
|
65.0 mg | 64.0 mg |
|
Potassium
|
320 mg | 310 mg |
|
USDA Safe Internal Temp
|
74°C (165°F) (Some restaurants serve duck breast medium, ~57–60°C, but USDA classifies duck as poultry and this is below its official minimum) | 63°C (145°F) with 3-min rest |
Other Alternatives to Compare
Compare Duck Breast (Skinless) vs. Beef Ribeye Steak (USDA Choice) →
Compare Duck Breast (Skinless) vs. Beef Tenderloin (Filet Mignon) →
Compare Duck Breast (Skinless) vs. Chicken Breast (Boneless, Skinless) →
Compare Duck Breast (Skinless) vs. Chicken Thigh (Skinless, Boneless) →
Compare Duck Breast (Skinless) vs. Ground Beef (80/20 Chuck) →
Compare Duck Breast (Skinless) vs. Ground Beef (90/10 Sirloin) →
Compare Duck Breast (Skinless) vs. Ground Bison / Buffalo (90/10) →
Compare Duck Breast (Skinless) vs. Pork Tenderloin (Lean) →
Compare Duck Breast (Skinless) vs. Turkey Breast (Skinless) →