Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, raw vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, raw
195 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
195 kcal
248 kcal
Protein
18.9 g
28.2 g
Carbs
0.0 g
0.0 g
Fat
12.7 g
14.2 g
Sodium
96 mg
66 mg
Key takeaways
- Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, raw has 21% fewer calories (195 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 18.9 g).
- Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, raw has more fat (12.7 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 96 mg).
| Macronutrients | Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 195 kcal | 248 kcal |
| Protein | 18.9 g | 28.2 g |
| Total Fat | 12.7 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Water | 68.3 g | 57.4 g |
| Carbohydrates | Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, raw | 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, foreshank, separable lean and fat, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 12.7 g | 14.2 g |
| Saturated Fat | 6.0 g | 5.5 g |
| Monounsaturated Fat | 5.3 g | 6.7 g |
| Polyunsaturated Fat | 0.6 g | 1.0 g |
| Omega-3 Fatty Acids | 159.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 349.0 mg | 825.0 mg |
| Protein & Amino Acids | Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 18.9 g | 28.2 g |
| Histidine | 597.0 mg | 1,025.0 mg |
| Isoleucine | 911.0 mg | 1,391.0 mg |
| Leucine | 1,466.0 mg | 2,245.0 mg |
| Lysine | 1,665.0 mg | 2,326.0 mg |
| Methionine | 482.0 mg | 659.0 mg |
| Phenylalanine | 766.0 mg | 1,138.0 mg |
| Threonine | 805.0 mg | 1,233.0 mg |
| Tryptophan | 220.0 mg | 285.0 mg |
| Valine | 1,016.0 mg | 1,559.0 mg |
| Alanine | 1,134.0 mg | 1,680.0 mg |
| Arginine | 1,119.0 mg | 1,662.0 mg |
| Aspartic Acid | 1,659.0 mg | 2,435.0 mg |
| Cystine | 226.0 mg | 320.0 mg |
| Glutamic Acid | 2,735.0 mg | 4,467.0 mg |
| Glycine | 920.0 mg | 1,450.0 mg |
| Proline | 790.0 mg | 1,179.0 mg |
| Serine | 700.0 mg | 1,057.0 mg |
| Tyrosine | 633.0 mg | 898.0 mg |
| Vitamins | Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Thiamin (B1) | 0.1 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 5.3 mg | 8.4 mg |
| Vitamin B6 | 0.3 mg | 0.3 mg |
| Folate (B9) | ~ | 14.0 mcg |
| Vitamin B12 | 2.5 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.6 mg | 1.1 mg |
| Minerals | Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 12.0 mg | 9.0 mg |
| Iron | 1.4 mg | 0.8 mg |
| Magnesium | 19.0 mg | 21.0 mg |
| Phosphorus | 158.0 mg | 197.0 mg |
| Potassium | 270.0 mg | 278.0 mg |
| Sodium | 96.0 mg | 66.0 mg |
| Zinc | 5.4 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 7.2 mcg | 11.5 mcg |
| Sterols | Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 67.0 mg | 114.0 mg |
| Other | Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Ash | 0.9 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, raw or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, raw has fewer calories: 195 kcal for Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, raw 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, foreshank, separable lean and fat, trimmed to 1/8" fat, 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: 18.9 g for Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, raw vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, raw or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, 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.