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Table 3
Nutritional comparison of selected protein sources
| Type of meat | Energy(calories) (kCal) |
Total fat (g) |
Protein (g) |
Cholesterol (mg) |
Iron (mg) |
Calcium (mg) |
|---|---|---|---|---|---|---|
| nutritional information per 100 g | ||||||
Symbol:
| ||||||
| Turkey, all classes, light meat only, roasted | 157 | 3.22 | 29.90 | 69 | 1.35 | 19 |
| Turkey, all classes, dark meat only, roasted | 187 | 7.22 | 28.57 | 85 | 2.33 | 32 |
| Pork, fresh, loin, centre cut, boneless, lean, broiled | 174 | 3.80 | 32.80 | 69 | 0.80 | 6 |
| Beef, loin, top sirloin roast, boneless, lean, cooked, roasted | 178 | 5.94 | 29.26 | 73 | 2.90 | 6 |
| Chicken, broiler, light meat, roasted | 173 | 4.51 | 30.91 | 85 | 1.06 | 15 |
| Chicken, broiler, dark meat, roasted | 205 | 9.73 | 27.37 | 93 | 1.33 | 15 |
| Salmon, Atlantic, wild, baked or broiled | 182 | 8.13 | 25.44 | 71 | 1.03 | 15 |
| Egg, chicken, whole, boiled in shell, hard-cooked (approximately 2 eggs) | 155 | 10.61 | 12.58 | 431 | 1.19 | 50 |
| Lentils, boiled | 116 | 0.38 | 9.02 | 0 | 3.33 | 19 |
