Lamb, Australian, imported, fresh, leg, sirloin half, boneless, 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, leg, sirloin half, boneless, separable lean and fat, trimmed to 1/8" fat, raw
254 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
254 kcal
248 kcal
Protein
17.3 g
28.2 g
Carbs
0.0 g
0.0 g
Fat
20.0 g
14.2 g
Sodium
70 mg
66 mg
Key takeaways
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has 2% fewer calories (248 kcal vs 254 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 17.3 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 20.0 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 70 mg).
| Macronutrients | Lamb, Australian, imported, fresh, leg, sirloin half, boneless, separable lean and fat, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 254 kcal | 248 kcal |
| Protein | 17.3 g | 28.2 g |
| Total Fat | 20.0 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Water | 62.6 g | 57.4 g |
| Carbohydrates | Lamb, Australian, imported, fresh, leg, sirloin half, boneless, 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, leg, sirloin half, boneless, separable lean and fat, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 20.0 g | 14.2 g |
| Saturated Fat | 9.8 g | 5.5 g |
| Monounsaturated Fat | 8.1 g | 6.7 g |
| Polyunsaturated Fat | 0.8 g | 1.0 g |
| Omega-3 Fatty Acids | 240.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 501.0 mg | 825.0 mg |
| Protein & Amino Acids | Lamb, Australian, imported, fresh, leg, sirloin half, boneless, separable lean and fat, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 17.3 g | 28.2 g |
| Histidine | 546.0 mg | 1,025.0 mg |
| Isoleucine | 833.0 mg | 1,391.0 mg |
| Leucine | 1,341.0 mg | 2,245.0 mg |
| Lysine | 1,523.0 mg | 2,326.0 mg |
| Methionine | 442.0 mg | 659.0 mg |
| Phenylalanine | 701.0 mg | 1,138.0 mg |
| Threonine | 737.0 mg | 1,233.0 mg |
| Tryptophan | 201.0 mg | 285.0 mg |
| Valine | 930.0 mg | 1,559.0 mg |
| Alanine | 1,038.0 mg | 1,680.0 mg |
| Arginine | 1,024.0 mg | 1,662.0 mg |
| Aspartic Acid | 1,518.0 mg | 2,435.0 mg |
| Cystine | 207.0 mg | 320.0 mg |
| Glutamic Acid | 2,503.0 mg | 4,467.0 mg |
| Glycine | 842.0 mg | 1,450.0 mg |
| Proline | 723.0 mg | 1,179.0 mg |
| Serine | 640.0 mg | 1,057.0 mg |
| Tyrosine | 579.0 mg | 898.0 mg |
| Vitamins | Lamb, Australian, imported, fresh, leg, sirloin half, boneless, 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) | 0.3 mg | 0.3 mg |
| Niacin (B3) | 4.7 mg | 8.4 mg |
| Vitamin B6 | 0.3 mg | 0.3 mg |
| Folate (B9) | ~ | 14.0 mcg |
| Vitamin B12 | 2.6 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.5 mg | 1.1 mg |
| Minerals | Lamb, Australian, imported, fresh, leg, sirloin half, boneless, 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 | 1.5 mg | 0.8 mg |
| Magnesium | 20.0 mg | 21.0 mg |
| Phosphorus | 167.0 mg | 197.0 mg |
| Potassium | 279.0 mg | 278.0 mg |
| Sodium | 70.0 mg | 66.0 mg |
| Zinc | 3.0 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 8.0 mcg | 11.5 mcg |
| Sterols | Lamb, Australian, imported, fresh, leg, sirloin half, boneless, separable lean and fat, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 66.0 mg | 114.0 mg |
| Other | Lamb, Australian, imported, fresh, leg, sirloin half, boneless, 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, leg, sirloin half, boneless, 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 fewer calories: 254 kcal for Lamb, Australian, imported, fresh, leg, sirloin half, boneless, 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, leg, sirloin half, boneless, 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: 17.3 g for Lamb, Australian, imported, fresh, leg, sirloin half, boneless, 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, leg, sirloin half, boneless, separable lean and fat, trimmed to 1/8" fat, raw or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Veal, breast, point half, boneless, separable lean and fat, cooked, braised 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.