Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised vs Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, cooked
Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised has more protein. Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, cooked has more fat. Values are per 100 g.
| Nutrient per 100 g | Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, cooked |
|---|---|---|
| Calories | 233.0 kcal | 233.0 kcal |
| Protein | 26.6 g | 26.2 g |
| Carbohydrates | 0.0 g | 0.0 g |
| Fiber | 0.0 g | - |
| Fat | 13.2 g | 13.4 g |