Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled
291 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
291 kcal
248 kcal
Protein
25.9 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
20.0 g
14.2 g
Sodium
53 mg
66 mg
Key takeaways
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has 15% fewer calories (248 kcal vs 291 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 25.9 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 20.0 g).
- Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled has more sodium (53 mg vs 66 mg).
| Macronutrients | Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 291 kcal | 248 kcal |
| Protein | 25.9 g | 28.2 g |
| Total Fat | 20.0 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 53.7 g | 57.4 g |
| Carbohydrates | Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" 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, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 20.0 g | 14.2 g |
| Saturated Fat | 7.9 g | 5.5 g |
| Monounsaturated Fat | 8.4 g | 6.7 g |
| Polyunsaturated Fat | 0.8 g | 1.0 g |
| Omega-3 Fatty Acids | 178.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 519.0 mg | 825.0 mg |
| Protein & Amino Acids | Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 25.9 g | 28.2 g |
| Histidine | 825.0 mg | 1,025.0 mg |
| Isoleucine | 1,176.0 mg | 1,391.0 mg |
| Leucine | 2,057.0 mg | 2,245.0 mg |
| Lysine | 2,185.0 mg | 2,326.0 mg |
| Methionine | 673.0 mg | 659.0 mg |
| Phenylalanine | 1,021.0 mg | 1,138.0 mg |
| Threonine | 1,033.0 mg | 1,233.0 mg |
| Tryptophan | 170.0 mg | 285.0 mg |
| Valine | 1,283.0 mg | 1,559.0 mg |
| Alanine | 1,572.0 mg | 1,680.0 mg |
| Arginine | 1,672.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,355.0 mg | 2,435.0 mg |
| Cystine | 334.0 mg | 320.0 mg |
| Glutamic Acid | 3,881.0 mg | 4,467.0 mg |
| Glycine | 1,574.0 mg | 1,450.0 mg |
| Proline | 1,232.0 mg | 1,179.0 mg |
| Serine | 1,018.0 mg | 1,057.0 mg |
| Tyrosine | 824.0 mg | 898.0 mg |
| Vitamins | Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" 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 D | 0.3 mcg | ~ |
| Vitamin E | 0.5 mg | ~ |
| Vitamin K | 1.8 mcg | ~ |
| Thiamin (B1) | 0.1 mg | 0.1 mg |
| Riboflavin (B2) | 0.1 mg | 0.3 mg |
| Niacin (B3) | 6.9 mg | 8.4 mg |
| Vitamin B6 | 0.5 mg | 0.3 mg |
| Folate (B9) | 8.0 mcg | 14.0 mcg |
| Vitamin B12 | 1.5 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.5 mg | 1.1 mg |
| Choline | 98.5 mg | ~ |
| Betaine | 12.9 mg | ~ |
| Minerals | Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 19.0 mg | 9.0 mg |
| Iron | 1.7 mg | 0.8 mg |
| Magnesium | 22.0 mg | 21.0 mg |
| Phosphorus | 201.0 mg | 197.0 mg |
| Potassium | 323.0 mg | 278.0 mg |
| Sodium | 53.0 mg | 66.0 mg |
| Zinc | 4.7 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 28.0 mcg | 11.5 mcg |
| Fluoride | 22.4 mcg | ~ |
| Sterols | Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 97.0 mg | 114.0 mg |
| Other | Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" 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, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" 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: 291 kcal for Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" 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, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" 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: 25.9 g for Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" 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, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" 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.