Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean only, 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 only, trimmed to 1/8" fat, cooked, broiled
183 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
183 kcal
248 kcal
Protein
26.8 g
28.2 g
Carbs
0.0 g
0.0 g
Fat
7.7 g
14.2 g
Sodium
66 mg
66 mg
Key takeaways
- Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean only, trimmed to 1/8" fat, cooked, broiled has 26% fewer calories (183 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 26.8 g).
- Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean only, trimmed to 1/8" fat, cooked, broiled has more fat (7.7 g vs 14.2 g).
| Macronutrients | Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean only, trimmed to 1/8" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 183 kcal | 248 kcal |
| Protein | 26.8 g | 28.2 g |
| Total Fat | 7.7 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Water | 64.9 g | 57.4 g |
| Carbohydrates | Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean only, 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 only, trimmed to 1/8" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 7.7 g | 14.2 g |
| Saturated Fat | 3.1 g | 5.5 g |
| Monounsaturated Fat | 3.1 g | 6.7 g |
| Polyunsaturated Fat | 0.4 g | 1.0 g |
| Omega-3 Fatty Acids | 108.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 230.0 mg | 825.0 mg |
| Protein & Amino Acids | Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean only, trimmed to 1/8" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 26.8 g | 28.2 g |
| Histidine | 847.0 mg | 1,025.0 mg |
| Isoleucine | 1,293.0 mg | 1,391.0 mg |
| Leucine | 2,080.0 mg | 2,245.0 mg |
| Lysine | 2,363.0 mg | 2,326.0 mg |
| Methionine | 685.0 mg | 659.0 mg |
| Phenylalanine | 1,087.0 mg | 1,138.0 mg |
| Threonine | 1,143.0 mg | 1,233.0 mg |
| Tryptophan | 312.0 mg | 285.0 mg |
| Valine | 1,442.0 mg | 1,559.0 mg |
| Alanine | 1,609.0 mg | 1,680.0 mg |
| Arginine | 1,588.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,354.0 mg | 2,435.0 mg |
| Cystine | 321.0 mg | 320.0 mg |
| Glutamic Acid | 3,882.0 mg | 4,467.0 mg |
| Glycine | 1,305.0 mg | 1,450.0 mg |
| Proline | 1,121.0 mg | 1,179.0 mg |
| Serine | 993.0 mg | 1,057.0 mg |
| Tyrosine | 899.0 mg | 898.0 mg |
| Vitamins | Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean only, 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) | 5.7 mg | 8.4 mg |
| Vitamin B6 | 0.5 mg | 0.3 mg |
| Folate (B9) | ~ | 14.0 mcg |
| Vitamin B12 | 3.2 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 1.0 mg | 1.1 mg |
| Minerals | Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean only, trimmed to 1/8" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 13.0 mg | 9.0 mg |
| Iron | 2.5 mg | 0.8 mg |
| Magnesium | 26.0 mg | 21.0 mg |
| Phosphorus | 237.0 mg | 197.0 mg |
| Potassium | 354.0 mg | 278.0 mg |
| Sodium | 66.0 mg | 66.0 mg |
| Zinc | 5.2 mg | 3.9 mg |
| Copper | 0.2 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 14.2 mcg | 11.5 mcg |
| Sterols | Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean only, 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 only, trimmed to 1/8" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Ash | 1.1 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean only, 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 only, trimmed to 1/8" fat, cooked, broiled has fewer calories: 183 kcal for Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean only, 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 only, 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: 26.8 g for Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean only, 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 only, 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 only, 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.