Lamb Loin (Raw)vsPork Cured (Baked)
Lamb Loin (Raw) has 143 calories and 21g protein per 100g. Pork Cured (Baked) has 548 calories and 36g protein per 100g Pork Cured (Baked) has more protein, Lamb Loin (Raw) is lower in calories.
🎯When to Eat What
Goal-based picks for Lamb Loin (Raw) vs Pork Cured (Baked)
Go with Lamb Loin (Raw) at just 143 kcal per 100g — 74% fewer calories.
Lamb Loin (Raw) will keep you satisfied longer with 20.9g protein, 5.9g fat — fat and protein slow digestion while fiber adds bulk.
Lamb Loin (Raw) packs 20.9g of protein per 100g (58% of calories from protein) — the better pick for muscle growth and recovery.
Lamb Loin (Raw) is the heart-friendlier option with lower saturated fat, less sodium.
⚠️Things to Watch
Lamb Loin (Raw)
Relatively high in cholesterol at 66mg per 100g.
Pork Cured (Baked)
High in sodium at 2190mg per 100g, so it may not be the best fit for a low-sodium diet.
High in saturated fat with 14.2g per 100g, which is worth watching if you are managing heart health or cholesterol.
Relatively high in cholesterol at 107mg per 100g.
Calorie-dense at 548 kcal per 100g, so portion size matters.
🔥Calorie Breakdown
💪Macronutrient Comparison
🕸️Nutrient Profile
Values as % of Daily Value (capped at 150%)
📊Full Nutrition Comparison
| Nutrient | Lamb Loin Separable Lean Only Trimmed To 1/4" Fat Choice | Pork Cured Bacon Baked | Diff |
|---|---|---|---|
| 💪Macronutrients | |||
| Calories | 143kcal7% | 548kcal27% | <0.1kcal |
| Protein | 21g42% | 36g71% | <0.1g |
| Total Fat | 5.9g8% | 43g56% | <0.1g |
| Saturated Fat | 2.1g11% | 14g71% | <0.1g |
| Trans Fat | — | 0g | — |
| Cholesterol | 66mg22% | 107mg36% | <0.1mg |
| Carbohydrates | 0g0% | 1.4g0% | <0.1g |
| Dietary Fiber | 0g0% | 0g0% | — |
| Sugars | — | 0g | — |
| ✨Vitamins | |||
| Vitamin A | 0mcg0% | 11mcg1% | <0.1mcg |
| Vitamin C | 0mg0% | 0mg0% | — |
| Vitamin E | 0.19mg1% | 0.32mg2% | <0.1mg |
| Vitamin K | — | 0.10mcg0% | — |
| Vitamin B6 | 0.17mg10% | 0.31mg18% | <0.1mg |
| Vitamin B12 | 2.2mcg92% | 1.2mcg48% | +1.1mcg |
| Folate | 24mcg6% | 2.0mcg1% | +22mcg |
| Thiamin (B1) | 0.13mg11% | 0.35mg29% | <0.1mg |
| Riboflavin (B2) | 0.23mg18% | 0.25mg19% | <0.1mg |
| Niacin (B3) | 6.5mg41% | 11mg66% | <0.1mg |
| 🔶Minerals | |||
| Sodium | 68mg3% | 2190mg95% | <0.1mg |
| Calcium | 12mg1% | 10mg1% | +2.0mg |
| Iron | 1.9mg11% | 1.5mg8% | +0.42mg |
| Potassium | 276mg6% | 539mg11% | <0.1mg |
| Phosphorus | 190mg15% | 506mg40% | <0.1mg |
| Magnesium | 27mg6% | 30mg7% | <0.1mg |
| Zinc | 3.2mg29% | 3.4mg31% | <0.1mg |
| Copper | 0.13mg14% | 0.18mg20% | <0.1mg |
| Manganese | <0.1mg1% | <0.1mg1% | +<0.1mg |
| Selenium | 24mcg43% | 59mcg107% | <0.1mcg |
🔬Nutritional Analysis
Calories: Lamb Loin (Raw) is significantly lower in calories at just 143 kcal per 100g compared to 548 kcal for Pork Cured (Baked) — that's 283% fewer calories, making Lamb Loin (Raw) the better choice for calorie-conscious diets.
Protein: Pork Cured (Baked) has more protein per 100g (35.7g vs 20.9g), but Lamb Loin (Raw) delivers more protein per calorie — a more useful measure when calorie budgets matter.
Fat: Lamb Loin (Raw) is the leaner option with 5.94g of total fat per 100g compared to 43.3g. Lamb Loin (Raw) has less saturated fat (2.13g vs 14.2g).
Key Vitamins: The most notable vitamin differences are in Vitamin A (Pork Cured (Baked): 11mcg vs 0mcg), Folate (Lamb Loin (Raw): 24mcg vs 2mcg), Thiamin (B1) (Pork Cured (Baked): 0.348mg vs 0.13mg). Keep in mind these are per 100g — the higher-calorie food packs more of everything into a denser package, so per calorie the picture may differ.
Key Minerals: Notable mineral differences include Sodium (Pork Cured (Baked): 2190mg vs 68mg), Phosphorus (Pork Cured (Baked): 506mg vs 190mg), Selenium (Pork Cured (Baked): 59mcg vs 23.6mcg). These values are per 100g — per calorie, the lower-calorie option may provide comparable or better nutrition.
Diet Suitability: Both fit a low-carb or keto diet. Both fit a high-protein diet. Lamb Loin (Raw) fits a low-sodium diet.
🔗Related Comparisons
More with Lamb Loin
More with Pork Cured
❓Frequently Asked Questions
- Which has more protein, Lamb Loin (Raw) or Pork Cured (Baked)?
- Pork Cured (Baked) has more protein with 35.7g per 100g compared to 20.9g for Lamb Loin (Raw).
- Which is lower in calories, Lamb Loin (Raw) or Pork Cured (Baked)?
- Lamb Loin (Raw) is lower in calories with 143 kcal per 100g versus 548 kcal.
- Is Lamb Loin (Raw) or Pork Cured (Baked) healthier?
- It depends on your goals. Lamb Loin (Raw) has 143 calories and 20.9g protein per 100g, while Pork Cured (Baked) has 548 calories and 35.7g protein. Compare their full nutrition profiles to decide which fits your diet.
- Which has less fat, Lamb Loin (Raw) or Pork Cured (Baked)?
- Lamb Loin (Raw) is leaner with 5.94g of fat per 100g compared to 43.3g.