Side-by-Side Comparison
Fresh Meats & Poultry
Lamb Leg (Lean Trimmed) vs. Pork Tenderloin (Lean)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
Lamb Leg (Lean Trimmed)
Pork Tenderloin (Lean)
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.
Pork tenderloin (Psoas major) is an exceptionally lean cut comparable to skinless chicken breast. Per 100g raw, it provides 120 kcal, 20.7g protein, 3.51g total fat (1.18g saturated), 65mg cholesterol, and exceptional thiamine (vitamin B1: 0.95mg / 79% DV).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
162 kcal | 120 kcal |
|
Protein
|
20.5 g | 20.7 g |
|
Total Fat
|
8.42 g | 3.51 g |
|
Saturated Fat
|
3.50 g | 1.18 g |
|
Cholesterol
|
73.0 mg | 65.0 mg |
|
Heme Iron
|
2.10 mg | 0.95 mg |
|
Sodium
|
64.0 mg | 57.0 mg |
|
Potassium
|
310 mg | 389 mg |
|
USDA Safe Internal Temp
|
63°C (145°F) with 3-min rest | 63°C (145°F) with 3-min rest |
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