Beef, plate, outside skirt 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, plate, outside skirt steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
255 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
255 kcal
248 kcal
Protein
23.5 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
17.1 g
14.2 g
Sodium
92 mg
66 mg
Key takeaways
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has 3% fewer calories (248 kcal vs 255 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 23.5 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 17.1 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 92 mg).
| Macronutrients | Beef, plate, outside skirt 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 | 255 kcal | 248 kcal |
| Protein | 23.5 g | 28.2 g |
| Total Fat | 17.1 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 57.2 g | 57.4 g |
| Carbohydrates | Beef, plate, outside skirt 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, plate, outside skirt 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 | 17.1 g | 14.2 g |
| Saturated Fat | 7.1 g | 5.5 g |
| Monounsaturated Fat | 8.5 g | 6.7 g |
| Polyunsaturated Fat | 0.7 g | 1.0 g |
| Omega-3 Fatty Acids | 108.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 546.0 mg | 825.0 mg |
| Protein & Amino Acids | Beef, plate, outside skirt 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 | 23.5 g | 28.2 g |
| Histidine | 759.0 mg | 1,025.0 mg |
| Isoleucine | 1,211.0 mg | 1,391.0 mg |
| Leucine | 2,074.0 mg | 2,245.0 mg |
| Lysine | 2,201.0 mg | 2,326.0 mg |
| Methionine | 666.0 mg | 659.0 mg |
| Phenylalanine | 1,017.0 mg | 1,138.0 mg |
| Threonine | 1,085.0 mg | 1,233.0 mg |
| Tryptophan | 254.0 mg | 285.0 mg |
| Valine | 1,269.0 mg | 1,559.0 mg |
| Alanine | 1,421.0 mg | 1,680.0 mg |
| Arginine | 1,582.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,339.0 mg | 2,435.0 mg |
| Cystine | 253.0 mg | 320.0 mg |
| Glutamic Acid | 3,764.0 mg | 4,467.0 mg |
| Glycine | 1,121.0 mg | 1,450.0 mg |
| Proline | 995.0 mg | 1,179.0 mg |
| Serine | 942.0 mg | 1,057.0 mg |
| Tyrosine | 860.0 mg | 898.0 mg |
| Vitamins | Beef, plate, outside skirt 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 | 0.1 mg | ~ |
| Thiamin (B1) | 0.1 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 4.2 mg | 8.4 mg |
| Vitamin B6 | 0.5 mg | 0.3 mg |
| Folate (B9) | 7.0 mcg | 14.0 mcg |
| Vitamin B12 | 4.2 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 1.2 mg | 1.1 mg |
| Choline | 89.5 mg | ~ |
| Minerals | Beef, plate, outside skirt 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 | 11.0 mg | 9.0 mg |
| Iron | 2.6 mg | 0.8 mg |
| Magnesium | 24.0 mg | 21.0 mg |
| Phosphorus | 214.0 mg | 197.0 mg |
| Potassium | 379.0 mg | 278.0 mg |
| Sodium | 92.0 mg | 66.0 mg |
| Zinc | 5.5 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 18.6 mcg | 11.5 mcg |
| Sterols | Beef, plate, outside skirt 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 | 59.0 mg | 114.0 mg |
| Other | Beef, plate, outside skirt 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 | 0.9 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Beef, plate, outside skirt 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 fewer calories: 255 kcal for Beef, plate, outside skirt 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, plate, outside skirt 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: 23.5 g for Beef, plate, outside skirt 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, plate, outside skirt 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?
Veal, breast, point half, boneless, separable lean and fat, cooked, braised 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.