Lamb, Australian, imported, fresh, leg, shank half, separable lean only, 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, leg, shank half, separable lean only, trimmed to 1/8" fat, raw
133 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
133 kcal
248 kcal
Protein
20.5 g
28.2 g
Carbs
0.0 g
0.0 g
Fat
5.1 g
14.2 g
Sodium
81 mg
66 mg
Key takeaways
- Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, raw has 46% fewer calories (133 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 20.5 g).
- Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, raw has more fat (5.1 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 81 mg).
| Macronutrients | Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 133 kcal | 248 kcal |
| Protein | 20.5 g | 28.2 g |
| Total Fat | 5.1 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Water | 74.1 g | 57.4 g |
| Carbohydrates | Lamb, Australian, imported, fresh, leg, shank half, separable lean only, 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, leg, shank half, separable lean only, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 5.1 g | 14.2 g |
| Saturated Fat | 2.0 g | 5.5 g |
| Monounsaturated Fat | 2.2 g | 6.7 g |
| Polyunsaturated Fat | 0.2 g | 1.0 g |
| Omega-3 Fatty Acids | 68.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 149.0 mg | 825.0 mg |
| Protein & Amino Acids | Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 20.5 g | 28.2 g |
| Histidine | 648.0 mg | 1,025.0 mg |
| Isoleucine | 988.0 mg | 1,391.0 mg |
| Leucine | 1,590.0 mg | 2,245.0 mg |
| Lysine | 1,806.0 mg | 2,326.0 mg |
| Methionine | 524.0 mg | 659.0 mg |
| Phenylalanine | 831.0 mg | 1,138.0 mg |
| Threonine | 874.0 mg | 1,233.0 mg |
| Tryptophan | 239.0 mg | 285.0 mg |
| Valine | 1,103.0 mg | 1,559.0 mg |
| Alanine | 1,230.0 mg | 1,680.0 mg |
| Arginine | 1,214.0 mg | 1,662.0 mg |
| Aspartic Acid | 1,800.0 mg | 2,435.0 mg |
| Cystine | 245.0 mg | 320.0 mg |
| Glutamic Acid | 2,968.0 mg | 4,467.0 mg |
| Glycine | 998.0 mg | 1,450.0 mg |
| Proline | 857.0 mg | 1,179.0 mg |
| Serine | 759.0 mg | 1,057.0 mg |
| Tyrosine | 687.0 mg | 898.0 mg |
| Vitamins | Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Thiamin (B1) | 0.2 mg | 0.1 mg |
| Riboflavin (B2) | 0.3 mg | 0.3 mg |
| Niacin (B3) | 5.6 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) | 0.5 mg | 1.1 mg |
| Minerals | Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 7.0 mg | 9.0 mg |
| Iron | 1.6 mg | 0.8 mg |
| Magnesium | 22.0 mg | 21.0 mg |
| Phosphorus | 191.0 mg | 197.0 mg |
| Potassium | 329.0 mg | 278.0 mg |
| Sodium | 81.0 mg | 66.0 mg |
| Zinc | 4.5 mg | 3.9 mg |
| Copper | 0.2 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 8.7 mcg | 11.5 mcg |
| Sterols | Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 64.0 mg | 114.0 mg |
| Other | Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, raw | 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, shank half, separable lean only, trimmed to 1/8" fat, raw or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, raw has fewer calories: 133 kcal for Lamb, Australian, imported, fresh, leg, shank half, separable lean only, 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, leg, shank half, separable lean only, 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: 20.5 g for Lamb, Australian, imported, fresh, leg, shank half, separable lean only, 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, leg, shank half, separable lean only, trimmed to 1/8" fat, raw or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Lamb, Australian, imported, fresh, leg, shank half, separable lean only, 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.