Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, cooked vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, cooked
256 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
256 kcal
248 kcal
Protein
24.5 g
28.2 g
Carbs
0.0 g
0.0 g
Fat
16.8 g
14.2 g
Sodium
76 mg
66 mg
Key takeaways
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has 3% fewer calories (248 kcal vs 256 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 24.5 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 16.8 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 76 mg).
| Macronutrients | Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 256 kcal | 248 kcal |
| Protein | 24.5 g | 28.2 g |
| Total Fat | 16.8 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Water | 58.7 g | 57.4 g |
| Carbohydrates | Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Carbohydrate | 0.0 g | 0.0 g |
| Fats & Fatty Acids | Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 16.8 g | 14.2 g |
| Saturated Fat | 7.9 g | 5.5 g |
| Monounsaturated Fat | 6.7 g | 6.7 g |
| Polyunsaturated Fat | 0.7 g | 1.0 g |
| Omega-3 Fatty Acids | 196.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 410.0 mg | 825.0 mg |
| Protein & Amino Acids | Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 24.5 g | 28.2 g |
| Histidine | 777.0 mg | 1,025.0 mg |
| Isoleucine | 1,185.0 mg | 1,391.0 mg |
| Leucine | 1,907.0 mg | 2,245.0 mg |
| Lysine | 2,166.0 mg | 2,326.0 mg |
| Methionine | 628.0 mg | 659.0 mg |
| Phenylalanine | 997.0 mg | 1,138.0 mg |
| Threonine | 1,048.0 mg | 1,233.0 mg |
| Tryptophan | 286.0 mg | 285.0 mg |
| Valine | 1,322.0 mg | 1,559.0 mg |
| Alanine | 1,475.0 mg | 1,680.0 mg |
| Arginine | 1,456.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,158.0 mg | 2,435.0 mg |
| Cystine | 294.0 mg | 320.0 mg |
| Glutamic Acid | 3,558.0 mg | 4,467.0 mg |
| Glycine | 1,197.0 mg | 1,450.0 mg |
| Proline | 1,028.0 mg | 1,179.0 mg |
| Serine | 910.0 mg | 1,057.0 mg |
| Tyrosine | 824.0 mg | 898.0 mg |
| Vitamins | Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Thiamin (B1) | 0.1 mg | 0.1 mg |
| Riboflavin (B2) | 0.3 mg | 0.3 mg |
| Niacin (B3) | 5.4 mg | 8.4 mg |
| Vitamin B6 | 0.4 mg | 0.3 mg |
| Folate (B9) | ~ | 14.0 mcg |
| Vitamin B12 | 2.9 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.8 mg | 1.1 mg |
| Minerals | Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 17.0 mg | 9.0 mg |
| Iron | 1.9 mg | 0.8 mg |
| Magnesium | 22.0 mg | 21.0 mg |
| Phosphorus | 195.0 mg | 197.0 mg |
| Potassium | 301.0 mg | 278.0 mg |
| Sodium | 76.0 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 | 10.1 mcg | 11.5 mcg |
| Sterols | Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 87.0 mg | 114.0 mg |
| Other | Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Ash | 1.0 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, cooked 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: 256 kcal for Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, cooked vs 248 kcal for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Which has more protein, Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, cooked 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: 24.5 g for Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, cooked vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, cooked 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.