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Compositional differences in meats perceived as “red” and “white” (raw, 100g).

 
Total lipid (g) Saturated
lipid (g)
Mono-unsaturated
lipid (g)
Poly-unsaturated
lipid (g)
Cholesterol
(mg)
Protein
(g)
Iron(mg) Zinc
(mg)
B12(µg) Energy
(Kcal)
Red
 Ground beef, 10% fat 10.00 3.927 4.194 0.345 65 20 2.24 4.79 2.21 176
 Ground beef, 5% fat 5.00 2.182 1.994 0.257 62 21.41 2.38 5.09 2.24 137
 Beef top loin (select) 15.04 6.067 6.438 0.572 80 20.59 1.47 3.45 0.98 224
 Pork loin chop 6.94 2.450 2.985 0.878 67 21.55 0.50 1.55 0.53 132
 Ground lamb 12.41 4.848 2.077 0.483 63 20.33 1.04 2.75 1.62 193
 Lamb chop 14.38 6.898 5.878 0.649 66 18.33 1.75 3.21 2.72 208
 Ground bison 7.21 2.917 2.753 0.336 55 20.23 2.78 4.59 194 124
White
 Chicken breast 2.62 0.563 0.689 0.424 73 22.50 0.37 0.68 0.21 120
 Chicken leg (w/o skin) 4.22 1.050 1.440 0.962 91 19.16 0.78 1.76 0.57 120
 Ground turkey 7.66 2.024 2.635 2.205 69 19.66 1.09 2.35 1.00 148
 Turkey leg (skin) 6.72 2.060 2.060 1.830 71 19.54 1.72 3.09 0.39 144
 Salmon 6.34 0.981 2.103 2.539 55 19.84 0.80 0.64 3.18 142
 Shrimp 1.01 0.261 0.181 0.295 126 13.61 0.21 0.97 1.11 71
 Clams 0.96 0.187 0.120 0.192 30 14.76 1.62 0.51 11.28 86
Source: USDA-ARS, 2017.