Side-by-Side Comparison
Fresh Meats & Poultry
Ground Beef (80/20 Chuck) vs. Lamb Leg (Lean Trimmed)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Ground Beef (80/20 Chuck)
Lamb Leg (Lean Trimmed)
Ground beef 80/20 contains 80% lean meat and 20% fat. Per 100g raw, it provides 254 kcal, 17.2g protein, 20.0g total fat (7.6g saturated), 71mg cholesterol, and 1.94mg heme iron, requiring a safe internal cooking temperature of 71°C (160°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
|
254 kcal | 162 kcal |
|
Protein
|
17.2 g | 20.5 g |
|
Total Fat
|
20.0 g | 8.42 g |
|
Saturated Fat
|
7.60 g | 3.50 g |
|
Cholesterol
|
71.0 mg | 73.0 mg |
|
Heme Iron
|
1.94 mg | 2.10 mg |
|
Sodium
|
66.0 mg | 64.0 mg |
|
Potassium
|
270 mg | 310 mg |
|
USDA Safe Internal Temp
|
71°C (160°F) (Ground meat safety) | 63°C (145°F) with 3-min rest |
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