Side-by-Side Comparison
Fresh Meats & Poultry
Lamb Leg (Lean Trimmed) vs. Turkey Breast (Skinless)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Lamb Leg (Lean Trimmed)
Turkey Breast (Skinless)
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.
Skinless turkey breast (Meleagris gallopavo) is among the leanest animal protein sources available. Per 100g raw, it delivers 114 kcal, 23.7g protein, 1.48g fat (0.42g saturated), and 58mg cholesterol with a mandatory 74°C (165°F) cooking temp.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
162 kcal | 114 kcal |
|
Protein
|
20.5 g | 23.7 g |
|
Total Fat
|
8.42 g | 1.48 g |
|
Saturated Fat
|
3.50 g | 0.42 g |
|
Cholesterol
|
73.0 mg | 58.0 mg |
|
Heme Iron
|
2.10 mg | 0.68 mg |
|
Sodium
|
64.0 mg | 55.0 mg |
|
Potassium
|
310 mg | 305 mg |
|
USDA Safe Internal Temp
|
63°C (145°F) with 3-min rest | 74°C (165°F) |
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