Beef, chuck, under blade pot roast, boneless, separable lean only, 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, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised
216 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
216 kcal
248 kcal
Protein
30.5 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
10.5 g
14.2 g
Sodium
65 mg
66 mg
Key takeaways
- Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has 13% fewer calories (216 kcal vs 248 kcal).
- Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has more protein (30.5 g vs 28.2 g).
- Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has more fat (10.5 g vs 14.2 g).
- Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has more sodium (65 mg vs 66 mg).
| Macronutrients | Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 216 kcal | 248 kcal |
| Protein | 30.5 g | 28.2 g |
| Total Fat | 10.5 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 58.2 g | 57.4 g |
| Carbohydrates | Beef, chuck, under blade pot roast, boneless, separable lean only, 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, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 10.5 g | 14.2 g |
| Saturated Fat | 4.0 g | 5.5 g |
| Monounsaturated Fat | 5.1 g | 6.7 g |
| Polyunsaturated Fat | 0.5 g | 1.0 g |
| Trans Fat | 0.4 g | ~ |
| Omega-3 Fatty Acids | 18.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 432.0 mg | 825.0 mg |
| Protein & Amino Acids | Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 30.5 g | 28.2 g |
| Histidine | 1,007.0 mg | 1,025.0 mg |
| Isoleucine | 1,337.0 mg | 1,391.0 mg |
| Leucine | 2,528.0 mg | 2,245.0 mg |
| Lysine | 2,748.0 mg | 2,326.0 mg |
| Methionine | 891.0 mg | 659.0 mg |
| Phenylalanine | 1,191.0 mg | 1,138.0 mg |
| Threonine | 1,383.0 mg | 1,233.0 mg |
| Tryptophan | 350.0 mg | 285.0 mg |
| Valine | 1,413.0 mg | 1,559.0 mg |
| Alanine | 1,765.0 mg | 1,680.0 mg |
| Arginine | 2,054.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,812.0 mg | 2,435.0 mg |
| Cystine | 325.0 mg | 320.0 mg |
| Glutamic Acid | 4,974.0 mg | 4,467.0 mg |
| Glycine | 1,360.0 mg | 1,450.0 mg |
| Proline | 1,257.0 mg | 1,179.0 mg |
| Serine | 1,200.0 mg | 1,057.0 mg |
| Tyrosine | 1,083.0 mg | 898.0 mg |
| Vitamins | Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 2.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin D | 0.1 mcg | ~ |
| Vitamin E | 0.1 mg | ~ |
| Vitamin K | 1.6 mcg | ~ |
| Thiamin (B1) | 0.1 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 3.9 mg | 8.4 mg |
| Vitamin B6 | 0.3 mg | 0.3 mg |
| Folate (B9) | 8.0 mcg | 14.0 mcg |
| Vitamin B12 | 3.4 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.8 mg | 1.1 mg |
| Choline | 97.0 mg | ~ |
| Betaine | 11.4 mg | ~ |
| Minerals | Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 14.0 mg | 9.0 mg |
| Iron | 3.2 mg | 0.8 mg |
| Magnesium | 22.0 mg | 21.0 mg |
| Phosphorus | 206.0 mg | 197.0 mg |
| Potassium | 306.0 mg | 278.0 mg |
| Sodium | 65.0 mg | 66.0 mg |
| Zinc | 11.3 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 35.5 mcg | 11.5 mcg |
| Sterols | Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 104.0 mg | 114.0 mg |
| Other | Beef, chuck, under blade pot roast, boneless, separable lean only, 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 | 1.4 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has fewer calories: 216 kcal for Beef, chuck, under blade pot roast, boneless, separable lean only, 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, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised has more protein: 30.5 g for Beef, chuck, under blade pot roast, boneless, separable lean only, 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, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised is lower in calories, and Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.