Beef, flank, steak, 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, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
192 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
192 kcal
248 kcal
Protein
27.7 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
8.2 g
14.2 g
Sodium
56 mg
66 mg
Key takeaways
- Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled has 22% fewer calories (192 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 27.7 g).
- Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled has more fat (8.2 g vs 14.2 g).
- Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled has more sodium (56 mg vs 66 mg).
| Macronutrients | Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 192 kcal | 248 kcal |
| Protein | 27.7 g | 28.2 g |
| Total Fat | 8.2 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 64.2 g | 57.4 g |
| Carbohydrates | Beef, flank, steak, 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, flank, steak, 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 | 8.2 g | 14.2 g |
| Saturated Fat | 3.4 g | 5.5 g |
| Monounsaturated Fat | 3.3 g | 6.7 g |
| Polyunsaturated Fat | 0.3 g | 1.0 g |
| Omega-3 Fatty Acids | 92.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 197.0 mg | 825.0 mg |
| Protein & Amino Acids | Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 27.7 g | 28.2 g |
| Histidine | 883.0 mg | 1,025.0 mg |
| Isoleucine | 1,259.0 mg | 1,391.0 mg |
| Leucine | 2,201.0 mg | 2,245.0 mg |
| Lysine | 2,338.0 mg | 2,326.0 mg |
| Methionine | 720.0 mg | 659.0 mg |
| Phenylalanine | 1,093.0 mg | 1,138.0 mg |
| Threonine | 1,105.0 mg | 1,233.0 mg |
| Tryptophan | 182.0 mg | 285.0 mg |
| Valine | 1,372.0 mg | 1,559.0 mg |
| Alanine | 1,682.0 mg | 1,680.0 mg |
| Arginine | 1,789.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,520.0 mg | 2,435.0 mg |
| Cystine | 357.0 mg | 320.0 mg |
| Glutamic Acid | 4,153.0 mg | 4,467.0 mg |
| Glycine | 1,684.0 mg | 1,450.0 mg |
| Proline | 1,319.0 mg | 1,179.0 mg |
| Serine | 1,090.0 mg | 1,057.0 mg |
| Tyrosine | 882.0 mg | 898.0 mg |
| Vitamins | Beef, flank, steak, 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 | 0.4 mg | ~ |
| Vitamin K | 1.4 mcg | ~ |
| Thiamin (B1) | 0.1 mg | 0.1 mg |
| Riboflavin (B2) | 0.1 mg | 0.3 mg |
| Niacin (B3) | 7.4 mg | 8.4 mg |
| Vitamin B6 | 0.6 mg | 0.3 mg |
| Folate (B9) | 9.0 mcg | 14.0 mcg |
| Vitamin B12 | 1.6 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.5 mg | 1.1 mg |
| Choline | 105.4 mg | ~ |
| Betaine | 13.8 mg | ~ |
| Minerals | Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 20.0 mg | 9.0 mg |
| Iron | 1.7 mg | 0.8 mg |
| Magnesium | 23.0 mg | 21.0 mg |
| Phosphorus | 210.0 mg | 197.0 mg |
| Potassium | 339.0 mg | 278.0 mg |
| Sodium | 56.0 mg | 66.0 mg |
| Zinc | 4.9 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 29.4 mcg | 11.5 mcg |
| Sterols | Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 79.0 mg | 114.0 mg |
| Other | Beef, flank, steak, 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, flank, steak, 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, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled has fewer calories: 192 kcal for Beef, flank, steak, 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, flank, steak, 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: 27.7 g for Beef, flank, steak, 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, flank, steak, 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, flank, steak, 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.