Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw
235 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
235 kcal
248 kcal
Protein
17.5 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
18.3 g
14.2 g
Sodium
78 mg
66 mg
Key takeaways
- Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw has 5% fewer calories (235 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 17.5 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 18.3 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 78 mg).
| Macronutrients | Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 235 kcal | 248 kcal |
| Protein | 17.5 g | 28.2 g |
| Total Fat | 18.3 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 63.8 g | 57.4 g |
| Carbohydrates | Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw | 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, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 18.3 g | 14.2 g |
| Saturated Fat | 8.0 g | 5.5 g |
| Monounsaturated Fat | 9.2 g | 6.7 g |
| Polyunsaturated Fat | 1.3 g | 1.0 g |
| Trans Fat | 1.2 g | ~ |
| Omega-3 Fatty Acids | 35.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 1,201.0 mg | 825.0 mg |
| Protein & Amino Acids | Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 17.5 g | 28.2 g |
| Histidine | 566.0 mg | 1,025.0 mg |
| Isoleucine | 743.0 mg | 1,391.0 mg |
| Leucine | 1,406.0 mg | 2,245.0 mg |
| Lysine | 1,528.0 mg | 2,326.0 mg |
| Methionine | 496.0 mg | 659.0 mg |
| Phenylalanine | 665.0 mg | 1,138.0 mg |
| Threonine | 769.0 mg | 1,233.0 mg |
| Tryptophan | 197.0 mg | 285.0 mg |
| Valine | 790.0 mg | 1,559.0 mg |
| Alanine | 997.0 mg | 1,680.0 mg |
| Arginine | 1,151.0 mg | 1,662.0 mg |
| Aspartic Acid | 1,568.0 mg | 2,435.0 mg |
| Cystine | 183.0 mg | 320.0 mg |
| Glutamic Acid | 2,765.0 mg | 4,467.0 mg |
| Glycine | 797.0 mg | 1,450.0 mg |
| Proline | 718.0 mg | 1,179.0 mg |
| Serine | 671.0 mg | 1,057.0 mg |
| Tyrosine | 603.0 mg | 898.0 mg |
| Vitamins | Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 4.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin D | 0.1 mcg | ~ |
| Vitamin E | 0.2 mg | ~ |
| Vitamin K | 1.5 mcg | ~ |
| Thiamin (B1) | 0.1 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 3.3 mg | 8.4 mg |
| Vitamin B6 | 0.3 mg | 0.3 mg |
| Folate (B9) | 3.0 mcg | 14.0 mcg |
| Vitamin B12 | 3.0 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.6 mg | 1.1 mg |
| Choline | 62.8 mg | ~ |
| Betaine | 20.1 mg | ~ |
| Minerals | Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 12.0 mg | 9.0 mg |
| Iron | 2.2 mg | 0.8 mg |
| Magnesium | 18.0 mg | 21.0 mg |
| Phosphorus | 165.0 mg | 197.0 mg |
| Potassium | 277.0 mg | 278.0 mg |
| Sodium | 78.0 mg | 66.0 mg |
| Zinc | 7.1 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 18.7 mcg | 11.5 mcg |
| Sterols | Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 75.0 mg | 114.0 mg |
| Other | Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw | 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, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw has fewer calories: 235 kcal for Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw vs 248 kcal for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Which has more protein, Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw 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: 17.5 g for Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw 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.