Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised
358 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
358 kcal
248 kcal
Protein
23.5 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
28.5 g
14.2 g
Sodium
68 mg
66 mg
Key takeaways
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has 31% fewer calories (248 kcal vs 358 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 23.5 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 28.5 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 68 mg).
| Macronutrients | Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 358 kcal | 248 kcal |
| Protein | 23.5 g | 28.2 g |
| Total Fat | 28.5 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 46.1 g | 57.4 g |
| Carbohydrates | Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Fats & Fatty Acids | Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 28.5 g | 14.2 g |
| Saturated Fat | 11.2 g | 5.5 g |
| Monounsaturated Fat | 12.7 g | 6.7 g |
| Polyunsaturated Fat | 1.0 g | 1.0 g |
| Omega-3 Fatty Acids | 290.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 640.0 mg | 825.0 mg |
| Protein & Amino Acids | Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 23.5 g | 28.2 g |
| Histidine | 806.0 mg | 1,025.0 mg |
| Isoleucine | 1,058.0 mg | 1,391.0 mg |
| Leucine | 1,859.0 mg | 2,245.0 mg |
| Lysine | 1,957.0 mg | 2,326.0 mg |
| Methionine | 602.0 mg | 659.0 mg |
| Phenylalanine | 918.0 mg | 1,138.0 mg |
| Threonine | 1,028.0 mg | 1,233.0 mg |
| Tryptophan | 263.0 mg | 285.0 mg |
| Valine | 1,144.0 mg | 1,559.0 mg |
| Alanine | 1,419.0 mg | 1,680.0 mg |
| Arginine | 1,487.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,149.0 mg | 2,435.0 mg |
| Cystine | 263.0 mg | 320.0 mg |
| Glutamic Acid | 3,535.0 mg | 4,467.0 mg |
| Glycine | 1,284.0 mg | 1,450.0 mg |
| Proline | 1,039.0 mg | 1,179.0 mg |
| Serine | 900.0 mg | 1,057.0 mg |
| Tyrosine | 790.0 mg | 898.0 mg |
| Vitamins | Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Thiamin (B1) | 0.1 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 3.0 mg | 8.4 mg |
| Vitamin B6 | 0.2 mg | 0.3 mg |
| Folate (B9) | 7.0 mcg | 14.0 mcg |
| Vitamin B12 | 2.3 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.3 mg | 1.1 mg |
| Choline | 89.6 mg | ~ |
| Betaine | 11.8 mg | ~ |
| Minerals | Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 8.0 mg | 9.0 mg |
| Iron | 2.3 mg | 0.8 mg |
| Magnesium | 18.0 mg | 21.0 mg |
| Phosphorus | 187.0 mg | 197.0 mg |
| Potassium | 233.0 mg | 278.0 mg |
| Sodium | 68.0 mg | 66.0 mg |
| Zinc | 5.8 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 21.9 mcg | 11.5 mcg |
| Sterols | Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 92.0 mg | 114.0 mg |
| Other | Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 0.8 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Veal, breast, point half, boneless, separable lean and fat, cooked, braised has fewer calories: 358 kcal for Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised vs 248 kcal for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Which has more protein, Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein: 23.5 g for Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Veal, breast, point half, boneless, separable lean and fat, cooked, braised is lower in calories, and Veal, breast, point half, boneless, separable lean and fat, cooked, braised is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.