Lamb, ground, cooked vs Veal, leg, top round
Side by side, per 100 g, from the same USDA reference data.
Lamb, ground, cooked has more — 283 calories per 100 g against 107 for veal, leg, top round, a difference of 176 kcal (164% more). On protein it is Lamb, ground, cooked 24.8 g versus veal, leg, top round 22.1 g per 100 g.
SOURCE·USDA SR Legacy·REVIEWED JUL 2026
Nutrient by nutrient, per 100 g
| Per 100 g | Lamb, ground, cooked | Veal, leg, top round | Difference |
|---|---|---|---|
| Calories | 283 kcal | 107 kcal | 176 kcal |
| Protein | 24.8 g | 22.1 g | 2.7 g |
| Total fat | 19.7 g | 2.1 g | 17.6 g |
| Saturated fat | 8.1 g | 0.8 g | 7.3 g |
| Carbohydrate | 0.0 g | 0.0 g | equal |
| Fibre | 0.0 g | 0.0 g | equal |
| Sugars | 0.0 g | 0.0 g | equal |
| Sodium | 81.0 mg | 86.0 mg | 5.0 mg |
| Potassium | 339.0 mg | 273.0 mg | 66.0 mg |
| Calcium | 22.0 mg | 4.0 mg | 18.0 mg |
| Iron | 1.8 mg | 0.8 mg | 1.0 mg |
| Vitamin C | 0.0 mg | 0.0 mg | equal |
| Vitamin A | 0.0 µg | 0.0 µg | equal |
| Cholesterol | 97.0 mg | 56.0 mg | 41.0 mg |
| Water | 55.1 g | 75.2 g | 20.1 g |
Highlighted cells are the higher of the two. "Higher" is not automatically "better" — it depends entirely on what you are trying to do.
SOURCE·USDA SR Legacy·REVIEWED JUL 2026
How this is worked out
- Both columns are the same USDA release, per 100 g of edible portion — the only basis on which two different foods can honestly be set side by side.
- The difference column is the two published figures subtracted, not a scaled or normalised score.
- The percentage in the answer is the higher figure over the lower, minus one — a ratio, so it does not change with serving size.
difference = |A − B| (per 100 g) "% more" = (higher ÷ lower − 1) × 100
The question this page settles
Which has more calories, lamb, ground, cooked or veal, leg, top round?
Lamb, ground, cooked has more — 283 calories per 100 g against 107 for veal, leg, top round, a difference of 176 kcal (164% more). On protein it is Lamb, ground, cooked 24.8 g versus veal, leg, top round 22.1 g per 100 g.
Source: USDA FoodData Central, SR Legacy, reviewed JUL 2026. General information only — not medical or nutrition advice. Values are averages for a food type and vary by brand, ripeness and preparation.
