Beef, ribeye cap steak, boneless, 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, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, all grades, raw
180 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
180 kcal
248 kcal
Protein
19.7 g
28.2 g
Carbs
1.5 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
10.6 g
14.2 g
Sodium
88 mg
66 mg
Key takeaways
- Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, all grades, raw has 27% fewer calories (180 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 19.7 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more carbs (0.0 g vs 1.5 g).
- Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, all grades, raw has more fat (10.6 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 88 mg).
| Macronutrients | Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 180 kcal | 248 kcal |
| Protein | 19.7 g | 28.2 g |
| Total Fat | 10.6 g | 14.2 g |
| Total Carbohydrate | 1.5 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 67.3 g | 57.4 g |
| Carbohydrates | Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Carbohydrate | 1.5 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Fats & Fatty Acids | Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 10.6 g | 14.2 g |
| Saturated Fat | 4.1 g | 5.5 g |
| Monounsaturated Fat | 4.7 g | 6.7 g |
| Polyunsaturated Fat | 0.4 g | 1.0 g |
| Trans Fat | 0.5 g | ~ |
| Omega-3 Fatty Acids | 16.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 324.0 mg | 825.0 mg |
| Protein & Amino Acids | Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 19.7 g | 28.2 g |
| Histidine | 792.0 mg | 1,025.0 mg |
| Isoleucine | 995.0 mg | 1,391.0 mg |
| Leucine | 1,836.0 mg | 2,245.0 mg |
| Lysine | 2,052.0 mg | 2,326.0 mg |
| Methionine | 567.0 mg | 659.0 mg |
| Phenylalanine | 850.0 mg | 1,138.0 mg |
| Threonine | 1,003.0 mg | 1,233.0 mg |
| Tryptophan | 239.0 mg | 285.0 mg |
| Valine | 1,052.0 mg | 1,559.0 mg |
| Alanine | 1,274.0 mg | 1,680.0 mg |
| Arginine | 1,431.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,061.0 mg | 2,435.0 mg |
| Cystine | 214.0 mg | 320.0 mg |
| Glutamic Acid | 3,480.0 mg | 4,467.0 mg |
| Glycine | 919.0 mg | 1,450.0 mg |
| Proline | 896.0 mg | 1,179.0 mg |
| Serine | 866.0 mg | 1,057.0 mg |
| Tyrosine | 797.0 mg | 898.0 mg |
| Vitamins | Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 2.0 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) | 3.6 mg | 8.4 mg |
| Vitamin B6 | 0.4 mg | 0.3 mg |
| Folate (B9) | 3.0 mcg | 14.0 mcg |
| Vitamin B12 | 3.0 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | ~ | 1.1 mg |
| Minerals | Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 6.0 mg | 9.0 mg |
| Iron | 2.6 mg | 0.8 mg |
| Magnesium | 24.0 mg | 21.0 mg |
| Phosphorus | 210.0 mg | 197.0 mg |
| Potassium | 357.0 mg | 278.0 mg |
| Sodium | 88.0 mg | 66.0 mg |
| Zinc | 7.8 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | ~ | 0.0 mg |
| Selenium | 25.4 mcg | 11.5 mcg |
| Sterols | Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 64.0 mg | 114.0 mg |
| Other | Beef, ribeye cap steak, boneless, 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 | 0.9 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, all grades, raw or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Beef, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, all grades, raw has fewer calories: 180 kcal for Beef, ribeye cap steak, boneless, 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, ribeye cap steak, boneless, 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: 19.7 g for Beef, ribeye cap steak, boneless, 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, ribeye cap steak, boneless, separable lean only, trimmed to 0" fat, all grades, raw or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Beef, ribeye cap steak, boneless, 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.