Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
215 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
215 kcal
248 kcal
Protein
25.7 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
11.7 g
14.2 g
Sodium
67 mg
66 mg
Key takeaways
- Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled has 13% fewer calories (215 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 25.7 g).
- Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled has more fat (11.7 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 67 mg).
| Macronutrients | Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 215 kcal | 248 kcal |
| Protein | 25.7 g | 28.2 g |
| Total Fat | 11.7 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 61.6 g | 57.4 g |
| Carbohydrates | Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | 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, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 11.7 g | 14.2 g |
| Saturated Fat | 3.9 g | 5.5 g |
| Monounsaturated Fat | 5.4 g | 6.7 g |
| Polyunsaturated Fat | 0.4 g | 1.0 g |
| Omega-3 Fatty Acids | 64.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 332.0 mg | 825.0 mg |
| Protein & Amino Acids | Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 25.7 g | 28.2 g |
| Histidine | 830.0 mg | 1,025.0 mg |
| Isoleucine | 1,327.0 mg | 1,391.0 mg |
| Leucine | 2,272.0 mg | 2,245.0 mg |
| Lysine | 2,412.0 mg | 2,326.0 mg |
| Methionine | 729.0 mg | 659.0 mg |
| Phenylalanine | 1,114.0 mg | 1,138.0 mg |
| Threonine | 1,188.0 mg | 1,233.0 mg |
| Tryptophan | 278.0 mg | 285.0 mg |
| Valine | 1,390.0 mg | 1,559.0 mg |
| Alanine | 1,555.0 mg | 1,680.0 mg |
| Arginine | 1,732.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,563.0 mg | 2,435.0 mg |
| Cystine | 276.0 mg | 320.0 mg |
| Glutamic Acid | 4,122.0 mg | 4,467.0 mg |
| Glycine | 1,225.0 mg | 1,450.0 mg |
| Proline | 1,088.0 mg | 1,179.0 mg |
| Serine | 1,032.0 mg | 1,057.0 mg |
| Tyrosine | 942.0 mg | 898.0 mg |
| Vitamins | Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin E | 0.2 mg | ~ |
| Thiamin (B1) | 0.1 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 3.8 mg | 8.4 mg |
| Vitamin B6 | 0.4 mg | 0.3 mg |
| Folate (B9) | 8.0 mcg | 14.0 mcg |
| Vitamin B12 | 3.5 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.9 mg | 1.1 mg |
| Choline | 98.0 mg | ~ |
| Minerals | Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 7.0 mg | 9.0 mg |
| Iron | 2.8 mg | 0.8 mg |
| Magnesium | 24.0 mg | 21.0 mg |
| Phosphorus | 214.0 mg | 197.0 mg |
| Potassium | 299.0 mg | 278.0 mg |
| Sodium | 67.0 mg | 66.0 mg |
| Zinc | 8.7 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 19.9 mcg | 11.5 mcg |
| Sterols | Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 61.0 mg | 114.0 mg |
| Other | Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 1.1 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled has fewer calories: 215 kcal for Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled vs 248 kcal for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Which has more protein, Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled 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: 25.7 g for Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Beef, chuck, top blade, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled 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.