Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled
215 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
215 kcal
248 kcal
Protein
25.5 g
28.2 g
Carbs
0.0 g
0.0 g
Fat
11.8 g
14.2 g
Sodium
65 mg
66 mg
Key takeaways
- Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled has 13% fewer calories (215 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 25.5 g).
- Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled has more fat (11.8 g vs 14.2 g).
- Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled has more sodium (65 mg vs 66 mg).
| Macronutrients | Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 215 kcal | 248 kcal |
| Protein | 25.5 g | 28.2 g |
| Total Fat | 11.8 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Water | 62.0 g | 57.4 g |
| Carbohydrates | Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled | 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, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 11.8 g | 14.2 g |
| Saturated Fat | 5.3 g | 5.5 g |
| Monounsaturated Fat | 4.8 g | 6.7 g |
| Polyunsaturated Fat | 0.5 g | 1.0 g |
| Omega-3 Fatty Acids | 153.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 320.0 mg | 825.0 mg |
| Protein & Amino Acids | Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 25.5 g | 28.2 g |
| Histidine | 809.0 mg | 1,025.0 mg |
| Isoleucine | 1,234.0 mg | 1,391.0 mg |
| Leucine | 1,986.0 mg | 2,245.0 mg |
| Lysine | 2,255.0 mg | 2,326.0 mg |
| Methionine | 654.0 mg | 659.0 mg |
| Phenylalanine | 1,038.0 mg | 1,138.0 mg |
| Threonine | 1,091.0 mg | 1,233.0 mg |
| Tryptophan | 298.0 mg | 285.0 mg |
| Valine | 1,377.0 mg | 1,559.0 mg |
| Alanine | 1,536.0 mg | 1,680.0 mg |
| Arginine | 1,516.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,247.0 mg | 2,435.0 mg |
| Cystine | 306.0 mg | 320.0 mg |
| Glutamic Acid | 3,706.0 mg | 4,467.0 mg |
| Glycine | 1,246.0 mg | 1,450.0 mg |
| Proline | 1,071.0 mg | 1,179.0 mg |
| Serine | 948.0 mg | 1,057.0 mg |
| Tyrosine | 858.0 mg | 898.0 mg |
| Vitamins | Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Thiamin (B1) | 0.1 mg | 0.1 mg |
| Riboflavin (B2) | 0.4 mg | 0.3 mg |
| Niacin (B3) | 5.5 mg | 8.4 mg |
| Vitamin B6 | 0.4 mg | 0.3 mg |
| Folate (B9) | ~ | 14.0 mcg |
| Vitamin B12 | 3.1 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.9 mg | 1.1 mg |
| Minerals | Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 14.0 mg | 9.0 mg |
| Iron | 2.4 mg | 0.8 mg |
| Magnesium | 25.0 mg | 21.0 mg |
| Phosphorus | 228.0 mg | 197.0 mg |
| Potassium | 342.0 mg | 278.0 mg |
| Sodium | 65.0 mg | 66.0 mg |
| Zinc | 5.0 mg | 3.9 mg |
| Copper | 0.2 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 13.5 mcg | 11.5 mcg |
| Sterols | Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 85.0 mg | 114.0 mg |
| Other | Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled | 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, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled has fewer calories: 215 kcal for Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled 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, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, 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: 25.5 g for Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled 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.