MEAT TYPE	GRAMS
Bison, roasted:	2.2
Chicken Breast Skinless, roasted:	2.3
Pork Tenderloin lean, roasted:	3.8
Beef Inside Top Round, lean, broiled:	3.9
Veal Leg, lean-breaded, pan fried:	7.2
Chicken (light and dark meat), roasted:	7.5
Lamb Leg (New Zealand), lean roasted:	7.6
Chicken Breast, Skin-on, roasted:	10.3
Beef New York Strip Loin, broiled:	10.4
Beef Standing Rib, lean roasted:	12.7
Pork Loin Rib End, roasted:	12.7
Pork Chop, loin rib end, pan fried:	17.8
Lamb Chop, domestic, broiled:	32.9
Pork Back-Ribs, roasted:	33.6

Source: based on 'Nutrient Value of Some Common Foods', Health Canada 1999