Chicken, liver, all classes, cooked, pan-fried vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Chicken, liver, all classes, cooked, pan-fried
172 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
172 kcal
248 kcal
Protein
25.8 g
28.2 g
Carbs
1.1 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
6.4 g
14.2 g
Sodium
92 mg
66 mg
Key takeaways
- Chicken, liver, all classes, cooked, pan-fried has 31% fewer calories (172 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 25.8 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more carbs (0.0 g vs 1.1 g).
- Chicken, liver, all classes, cooked, pan-fried has more fat (6.4 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 92 mg).
| Macronutrients | Chicken, liver, all classes, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 172 kcal | 248 kcal |
| Protein | 25.8 g | 28.2 g |
| Total Fat | 6.4 g | 14.2 g |
| Total Carbohydrate | 1.1 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 65.2 g | 57.4 g |
| Carbohydrates | Chicken, liver, all classes, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Carbohydrate | 1.1 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Fats & Fatty Acids | Chicken, liver, all classes, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 6.4 g | 14.2 g |
| Saturated Fat | 2.0 g | 5.5 g |
| Monounsaturated Fat | 1.4 g | 6.7 g |
| Polyunsaturated Fat | 1.3 g | 1.0 g |
| Trans Fat | 0.1 g | ~ |
| Omega-3 Fatty Acids | 0.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 0.0 mg | 825.0 mg |
| Protein & Amino Acids | Chicken, liver, all classes, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 25.8 g | 28.2 g |
| Histidine | 752.0 mg | 1,025.0 mg |
| Isoleucine | 1,206.0 mg | 1,391.0 mg |
| Leucine | 2,243.0 mg | 2,245.0 mg |
| Lysine | 1,976.0 mg | 2,326.0 mg |
| Methionine | 641.0 mg | 659.0 mg |
| Phenylalanine | 1,223.0 mg | 1,138.0 mg |
| Threonine | 1,076.0 mg | 1,233.0 mg |
| Tryptophan | 261.0 mg | 285.0 mg |
| Valine | 1,481.0 mg | 1,559.0 mg |
| Alanine | 1,473.0 mg | 1,680.0 mg |
| Arginine | 1,622.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,363.0 mg | 2,435.0 mg |
| Cystine | 404.0 mg | 320.0 mg |
| Glutamic Acid | 3,105.0 mg | 4,467.0 mg |
| Glycine | 1,260.0 mg | 1,450.0 mg |
| Proline | 1,077.0 mg | 1,179.0 mg |
| Serine | 1,090.0 mg | 1,057.0 mg |
| Tyrosine | 969.0 mg | 898.0 mg |
| Vitamins | Chicken, liver, all classes, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 4,296.0 mcg | ~ |
| Vitamin C | 2.7 mg | ~ |
| Vitamin E | 0.8 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.3 mg | 0.1 mg |
| Riboflavin (B2) | 2.3 mg | 0.3 mg |
| Niacin (B3) | 13.9 mg | 8.4 mg |
| Vitamin B6 | 0.8 mg | 0.3 mg |
| Folate (B9) | 560.0 mcg | 14.0 mcg |
| Vitamin B12 | 21.1 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 8.3 mg | 1.1 mg |
| Choline | 326.8 mg | ~ |
| Betaine | 21.0 mg | ~ |
| Minerals | Chicken, liver, all classes, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 10.0 mg | 9.0 mg |
| Iron | 12.9 mg | 0.8 mg |
| Magnesium | 27.0 mg | 21.0 mg |
| Phosphorus | 442.0 mg | 197.0 mg |
| Potassium | 315.0 mg | 278.0 mg |
| Sodium | 92.0 mg | 66.0 mg |
| Zinc | 4.0 mg | 3.9 mg |
| Copper | 0.5 mg | 0.1 mg |
| Manganese | 0.4 mg | 0.0 mg |
| Selenium | 88.2 mcg | 11.5 mcg |
| Sterols | Chicken, liver, all classes, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 564.0 mg | 114.0 mg |
| Other | Chicken, liver, all classes, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 1.5 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Chicken, liver, all classes, cooked, pan-fried or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Chicken, liver, all classes, cooked, pan-fried has fewer calories: 172 kcal for Chicken, liver, all classes, cooked, pan-fried vs 248 kcal for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Which has more protein, Chicken, liver, all classes, cooked, pan-fried 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: 25.8 g for Chicken, liver, all classes, cooked, pan-fried vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Chicken, liver, all classes, cooked, pan-fried or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Chicken, liver, all classes, cooked, pan-fried 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.