Lamb, groundvsPork, cured, bacon, restaurant
Pork, cured, bacon, restaurant leads in Protein (40 vs 17) and Calcium (13 vs 6) and 1 more, while Lamb, ground leads in Sodium (55 vs 1,800) and Iron (2 vs 1).
Macronutrients (per 100g)
N/A
Calories
500
17
Protein
40
19
Total Fat
37
0
Carbohydrates
2
N/A
Dietary Fiber
N/A
N/A
Sugar
3
75
Cholesterol
N/A
Vitamins & Minerals (per 100g)
55
Sodium
1,800
6
Calcium
13
2
Iron
1
274
Potassium
561
N/A
Vitamin C
N/A
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Data sourced from USDA FoodData Central (CC0 1.0 Universal (public domain)).