Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered vs Lamb, variety meats and by-products, brain, cooked, pan-fried
Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered has more carbohydrates. Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered has more protein. Values are per 100 g.
| Nutrient per 100 g | Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered | Lamb, variety meats and by-products, brain, cooked, pan-fried |
|---|---|---|
| Calories | 272.5 kcal | 272.5 kcal |
| Protein | 17.5 g | 17.0 g |
| Carbohydrates | 0.9 g | 0.0 g |
| Fiber | 0.0 g | 0.0 g |
| Fat | 22.0 g | 22.2 g |