Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw 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, raw
220 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
220 kcal
248 kcal
Protein
19.2 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
15.3 g
14.2 g
Sodium
54 mg
66 mg
Key takeaways
- Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw has 11% fewer calories (220 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 19.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 15.3 g).
- Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw has more sodium (54 mg vs 66 mg).
| Macronutrients | Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 220 kcal | 248 kcal |
| Protein | 19.2 g | 28.2 g |
| Total Fat | 15.3 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 63.5 g | 57.4 g |
| Carbohydrates | Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw | 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, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 15.3 g | 14.2 g |
| Saturated Fat | 6.1 g | 5.5 g |
| Monounsaturated Fat | 6.8 g | 6.7 g |
| Polyunsaturated Fat | 0.6 g | 1.0 g |
| Trans Fat | 0.9 g | ~ |
| Omega-3 Fatty Acids | 170.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 390.0 mg | 825.0 mg |
| Protein & Amino Acids | Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 19.2 g | 28.2 g |
| Histidine | 657.0 mg | 1,025.0 mg |
| Isoleucine | 863.0 mg | 1,391.0 mg |
| Leucine | 1,517.0 mg | 2,245.0 mg |
| Lysine | 1,597.0 mg | 2,326.0 mg |
| Methionine | 491.0 mg | 659.0 mg |
| Phenylalanine | 749.0 mg | 1,138.0 mg |
| Threonine | 838.0 mg | 1,233.0 mg |
| Tryptophan | 215.0 mg | 285.0 mg |
| Valine | 934.0 mg | 1,559.0 mg |
| Alanine | 1,158.0 mg | 1,680.0 mg |
| Arginine | 1,213.0 mg | 1,662.0 mg |
| Aspartic Acid | 1,753.0 mg | 2,435.0 mg |
| Cystine | 215.0 mg | 320.0 mg |
| Glutamic Acid | 2,884.0 mg | 4,467.0 mg |
| Glycine | 1,047.0 mg | 1,450.0 mg |
| Proline | 848.0 mg | 1,179.0 mg |
| Serine | 734.0 mg | 1,057.0 mg |
| Tyrosine | 645.0 mg | 898.0 mg |
| Vitamins | Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw | 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) | 3.6 mg | 8.4 mg |
| Vitamin B6 | 0.4 mg | 0.3 mg |
| Folate (B9) | 6.0 mcg | 14.0 mcg |
| Vitamin B12 | 2.8 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.3 mg | 1.1 mg |
| Choline | 80.2 mg | ~ |
| Betaine | 11.8 mg | ~ |
| Minerals | Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 6.0 mg | 9.0 mg |
| Iron | 2.1 mg | 0.8 mg |
| Magnesium | 20.0 mg | 21.0 mg |
| Phosphorus | 175.0 mg | 197.0 mg |
| Potassium | 311.0 mg | 278.0 mg |
| Sodium | 54.0 mg | 66.0 mg |
| Zinc | 3.3 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 16.7 mcg | 11.5 mcg |
| Sterols | Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 57.0 mg | 114.0 mg |
| Other | Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" 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 | 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, raw or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw has fewer calories: 220 kcal for Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" 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, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" 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: 19.2 g for Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" 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, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/8" 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.