Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted
231 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
231 kcal
248 kcal
Protein
25.3 g
28.2 g
Carbs
0.0 g
0.0 g
Fat
13.7 g
14.2 g
Sodium
67 mg
66 mg
Key takeaways
- Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 7% fewer calories (231 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 25.3 g).
- Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has more fat (13.7 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 67 mg).
| Macronutrients | Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 231 kcal | 248 kcal |
| Protein | 25.3 g | 28.2 g |
| Total Fat | 13.7 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Water | 60.8 g | 57.4 g |
| Carbohydrates | Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted | 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, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 13.7 g | 14.2 g |
| Saturated Fat | 6.3 g | 5.5 g |
| Monounsaturated Fat | 5.6 g | 6.7 g |
| Polyunsaturated Fat | 0.6 g | 1.0 g |
| Omega-3 Fatty Acids | 165.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 349.0 mg | 825.0 mg |
| Protein & Amino Acids | Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 25.3 g | 28.2 g |
| Histidine | 800.0 mg | 1,025.0 mg |
| Isoleucine | 1,220.0 mg | 1,391.0 mg |
| Leucine | 1,963.0 mg | 2,245.0 mg |
| Lysine | 2,230.0 mg | 2,326.0 mg |
| Methionine | 646.0 mg | 659.0 mg |
| Phenylalanine | 1,026.0 mg | 1,138.0 mg |
| Threonine | 1,079.0 mg | 1,233.0 mg |
| Tryptophan | 295.0 mg | 285.0 mg |
| Valine | 1,361.0 mg | 1,559.0 mg |
| Alanine | 1,519.0 mg | 1,680.0 mg |
| Arginine | 1,499.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,222.0 mg | 2,435.0 mg |
| Cystine | 303.0 mg | 320.0 mg |
| Glutamic Acid | 3,664.0 mg | 4,467.0 mg |
| Glycine | 1,232.0 mg | 1,450.0 mg |
| Proline | 1,058.0 mg | 1,179.0 mg |
| Serine | 937.0 mg | 1,057.0 mg |
| Tyrosine | 848.0 mg | 898.0 mg |
| Vitamins | Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted | 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) | 5.4 mg | 8.4 mg |
| Vitamin B6 | 0.4 mg | 0.3 mg |
| Folate (B9) | ~ | 14.0 mcg |
| Vitamin B12 | 3.0 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.9 mg | 1.1 mg |
| Minerals | Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 10.0 mg | 9.0 mg |
| Iron | 2.0 mg | 0.8 mg |
| Magnesium | 23.0 mg | 21.0 mg |
| Phosphorus | 203.0 mg | 197.0 mg |
| Potassium | 313.0 mg | 278.0 mg |
| Sodium | 67.0 mg | 66.0 mg |
| Zinc | 4.5 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 10.6 mcg | 11.5 mcg |
| Sterols | Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 83.0 mg | 114.0 mg |
| Other | Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted | 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, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted has fewer calories: 231 kcal for Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted 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, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted 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: 25.3 g for Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted 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, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted 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.