Beef, short loin, t-bone steak, 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, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled
280 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
280 kcal
248 kcal
Protein
24.3 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
19.5 g
14.2 g
Sodium
66 mg
66 mg
Key takeaways
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has 11% fewer calories (248 kcal vs 280 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 24.3 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 19.5 g).
| Macronutrients | Beef, short loin, t-bone steak, 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 | 280 kcal | 248 kcal |
| Protein | 24.3 g | 28.2 g |
| Total Fat | 19.5 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 54.6 g | 57.4 g |
| Carbohydrates | Beef, short loin, t-bone steak, 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, short loin, t-bone steak, 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 | 19.5 g | 14.2 g |
| Saturated Fat | 7.6 g | 5.5 g |
| Monounsaturated Fat | 8.5 g | 6.7 g |
| Polyunsaturated Fat | 0.7 g | 1.0 g |
| Trans Fat | 1.3 g | ~ |
| Omega-3 Fatty Acids | 200.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 460.0 mg | 825.0 mg |
| Protein & Amino Acids | Beef, short loin, t-bone steak, 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 | 24.3 g | 28.2 g |
| Histidine | 833.0 mg | 1,025.0 mg |
| Isoleucine | 1,094.0 mg | 1,391.0 mg |
| Leucine | 1,923.0 mg | 2,245.0 mg |
| Lysine | 2,024.0 mg | 2,326.0 mg |
| Methionine | 623.0 mg | 659.0 mg |
| Phenylalanine | 950.0 mg | 1,138.0 mg |
| Threonine | 1,063.0 mg | 1,233.0 mg |
| Tryptophan | 272.0 mg | 285.0 mg |
| Valine | 1,183.0 mg | 1,559.0 mg |
| Alanine | 1,468.0 mg | 1,680.0 mg |
| Arginine | 1,538.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,223.0 mg | 2,435.0 mg |
| Cystine | 272.0 mg | 320.0 mg |
| Glutamic Acid | 3,655.0 mg | 4,467.0 mg |
| Glycine | 1,327.0 mg | 1,450.0 mg |
| Proline | 1,074.0 mg | 1,179.0 mg |
| Serine | 930.0 mg | 1,057.0 mg |
| Tyrosine | 817.0 mg | 898.0 mg |
| Vitamins | Beef, short loin, t-bone steak, 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 | ~ |
| Thiamin (B1) | 0.1 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 4.1 mg | 8.4 mg |
| Vitamin B6 | 0.4 mg | 0.3 mg |
| Folate (B9) | 7.0 mcg | 14.0 mcg |
| Vitamin B12 | 2.2 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.3 mg | 1.1 mg |
| Choline | 92.7 mg | ~ |
| Betaine | 12.2 mg | ~ |
| Minerals | Beef, short loin, t-bone steak, 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 | 8.0 mg | 9.0 mg |
| Iron | 2.8 mg | 0.8 mg |
| Magnesium | 24.0 mg | 21.0 mg |
| Phosphorus | 193.0 mg | 197.0 mg |
| Potassium | 336.0 mg | 278.0 mg |
| Sodium | 66.0 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 | 22.2 mcg | 11.5 mcg |
| Sterols | Beef, short loin, t-bone steak, 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 | 62.0 mg | 114.0 mg |
| Other | Beef, short loin, t-bone steak, 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 | 1.2 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Beef, short loin, t-bone steak, 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: 280 kcal for Beef, short loin, t-bone steak, 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, short loin, t-bone steak, 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: 24.3 g for Beef, short loin, t-bone steak, 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, short loin, t-bone steak, 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.