Beef, chuck, under blade pot roast or steak, 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, under blade pot roast or steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw
196 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
196 kcal
248 kcal
Protein
19.2 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
13.3 g
14.2 g
Sodium
76 mg
66 mg
Key takeaways
- Beef, chuck, under blade pot roast or steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw has 21% fewer calories (196 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 19.2 g).
- Beef, chuck, under blade pot roast or steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw has more fat (13.3 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 76 mg).
| Macronutrients | Beef, chuck, under blade pot roast or steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 196 kcal | 248 kcal |
| Protein | 19.2 g | 28.2 g |
| Total Fat | 13.3 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 66.7 g | 57.4 g |
| Carbohydrates | Beef, chuck, under blade pot roast or steak, 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, under blade pot roast or steak, 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 | 13.3 g | 14.2 g |
| Saturated Fat | 5.7 g | 5.5 g |
| Monounsaturated Fat | 6.6 g | 6.7 g |
| Polyunsaturated Fat | 1.0 g | 1.0 g |
| Trans Fat | 0.8 g | ~ |
| Omega-3 Fatty Acids | 19.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 950.0 mg | 825.0 mg |
| Protein & Amino Acids | Beef, chuck, under blade pot roast or steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 19.2 g | 28.2 g |
| Histidine | 621.0 mg | 1,025.0 mg |
| Isoleucine | 815.0 mg | 1,391.0 mg |
| Leucine | 1,542.0 mg | 2,245.0 mg |
| Lysine | 1,676.0 mg | 2,326.0 mg |
| Methionine | 545.0 mg | 659.0 mg |
| Phenylalanine | 730.0 mg | 1,138.0 mg |
| Threonine | 844.0 mg | 1,233.0 mg |
| Tryptophan | 216.0 mg | 285.0 mg |
| Valine | 866.0 mg | 1,559.0 mg |
| Alanine | 1,094.0 mg | 1,680.0 mg |
| Arginine | 1,262.0 mg | 1,662.0 mg |
| Aspartic Acid | 1,719.0 mg | 2,435.0 mg |
| Cystine | 201.0 mg | 320.0 mg |
| Glutamic Acid | 3,032.0 mg | 4,467.0 mg |
| Glycine | 875.0 mg | 1,450.0 mg |
| Proline | 788.0 mg | 1,179.0 mg |
| Serine | 736.0 mg | 1,057.0 mg |
| Tyrosine | 661.0 mg | 898.0 mg |
| Vitamins | Beef, chuck, under blade pot roast or steak, 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) | 4.0 mg | 8.4 mg |
| Vitamin B6 | 0.4 mg | 0.3 mg |
| Folate (B9) | 3.0 mcg | 14.0 mcg |
| Vitamin B12 | 2.8 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.7 mg | 1.1 mg |
| Choline | 63.9 mg | ~ |
| Betaine | 16.1 mg | ~ |
| Minerals | Beef, chuck, under blade pot roast or steak, 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 | 20.0 mg | 21.0 mg |
| Phosphorus | 184.0 mg | 197.0 mg |
| Potassium | 336.0 mg | 278.0 mg |
| Sodium | 76.0 mg | 66.0 mg |
| Zinc | 7.0 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 22.9 mcg | 11.5 mcg |
| Sterols | Beef, chuck, under blade pot roast or steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 66.0 mg | 114.0 mg |
| Other | Beef, chuck, under blade pot roast or steak, 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 | 1.0 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Beef, chuck, under blade pot roast or steak, 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, under blade pot roast or steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw has fewer calories: 196 kcal for Beef, chuck, under blade pot roast or steak, 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, under blade pot roast or steak, 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: 19.2 g for Beef, chuck, under blade pot roast or steak, 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, under blade pot roast or steak, 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, under blade pot roast or steak, 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.