Beef, rib, back ribs, bone-in, separable lean only, 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, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, raw
239 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
239 kcal
248 kcal
Protein
19.1 g
28.2 g
Carbs
0.5 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
17.9 g
14.2 g
Sodium
60 mg
66 mg
Key takeaways
- Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, raw has 3% fewer calories (239 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 19.1 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more carbs (0.0 g vs 0.5 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 17.9 g).
- Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, raw has more sodium (60 mg vs 66 mg).
| Macronutrients | Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 239 kcal | 248 kcal |
| Protein | 19.1 g | 28.2 g |
| Total Fat | 17.9 g | 14.2 g |
| Total Carbohydrate | 0.5 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 61.7 g | 57.4 g |
| Carbohydrates | Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Carbohydrate | 0.5 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Fats & Fatty Acids | Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 17.9 g | 14.2 g |
| Saturated Fat | 7.1 g | 5.5 g |
| Monounsaturated Fat | 8.1 g | 6.7 g |
| Polyunsaturated Fat | 0.7 g | 1.0 g |
| Trans Fat | 1.0 g | ~ |
| Omega-3 Fatty Acids | 31.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 590.0 mg | 825.0 mg |
| Protein & Amino Acids | Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 19.1 g | 28.2 g |
| Histidine | 775.0 mg | 1,025.0 mg |
| Isoleucine | 974.0 mg | 1,391.0 mg |
| Leucine | 1,798.0 mg | 2,245.0 mg |
| Lysine | 2,009.0 mg | 2,326.0 mg |
| Methionine | 555.0 mg | 659.0 mg |
| Phenylalanine | 833.0 mg | 1,138.0 mg |
| Threonine | 982.0 mg | 1,233.0 mg |
| Tryptophan | 234.0 mg | 285.0 mg |
| Valine | 1,030.0 mg | 1,559.0 mg |
| Alanine | 1,247.0 mg | 1,680.0 mg |
| Arginine | 1,401.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,018.0 mg | 2,435.0 mg |
| Cystine | 210.0 mg | 320.0 mg |
| Glutamic Acid | 3,407.0 mg | 4,467.0 mg |
| Glycine | 900.0 mg | 1,450.0 mg |
| Proline | 877.0 mg | 1,179.0 mg |
| Serine | 848.0 mg | 1,057.0 mg |
| Tyrosine | 780.0 mg | 898.0 mg |
| Vitamins | Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 3.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin D | 0.1 mcg | ~ |
| Vitamin K | 1.5 mcg | ~ |
| Thiamin (B1) | 0.1 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 4.6 mg | 8.4 mg |
| Vitamin B6 | 0.4 mg | 0.3 mg |
| Folate (B9) | 3.0 mcg | 14.0 mcg |
| Vitamin B12 | 1.8 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | ~ | 1.1 mg |
| Minerals | Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 9.0 mg | 9.0 mg |
| Iron | 1.8 mg | 0.8 mg |
| Magnesium | 20.0 mg | 21.0 mg |
| Phosphorus | 143.0 mg | 197.0 mg |
| Potassium | 258.0 mg | 278.0 mg |
| Sodium | 60.0 mg | 66.0 mg |
| Zinc | 4.6 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | ~ | 0.0 mg |
| Selenium | 19.8 mcg | 11.5 mcg |
| Sterols | Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 70.0 mg | 114.0 mg |
| Other | Beef, rib, back ribs, bone-in, separable lean only, 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 | 0.8 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, raw or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, raw has fewer calories: 239 kcal for Beef, rib, back ribs, bone-in, separable lean only, 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, rib, back ribs, bone-in, separable lean only, 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: 19.1 g for Beef, rib, back ribs, bone-in, separable lean only, 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, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all grades, raw or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Beef, rib, back ribs, bone-in, separable lean only, 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.