Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), 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, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted
244 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
244 kcal
248 kcal
Protein
25.2 g
28.2 g
Carbs
0.0 g
0.0 g
Fat
15.1 g
14.2 g
Sodium
70 mg
66 mg
Key takeaways
- Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 2% fewer calories (244 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 25.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 15.1 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, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 244 kcal | 248 kcal |
| Protein | 25.2 g | 28.2 g |
| Total Fat | 15.1 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Water | 59.7 g | 57.4 g |
| Carbohydrates | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), 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, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 15.1 g | 14.2 g |
| Saturated Fat | 7.1 g | 5.5 g |
| Monounsaturated Fat | 6.1 g | 6.7 g |
| Polyunsaturated Fat | 0.6 g | 1.0 g |
| Omega-3 Fatty Acids | 181.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 382.0 mg | 825.0 mg |
| Protein & Amino Acids | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 25.2 g | 28.2 g |
| Histidine | 797.0 mg | 1,025.0 mg |
| Isoleucine | 1,216.0 mg | 1,391.0 mg |
| Leucine | 1,956.0 mg | 2,245.0 mg |
| Lysine | 2,222.0 mg | 2,326.0 mg |
| Methionine | 644.0 mg | 659.0 mg |
| Phenylalanine | 1,022.0 mg | 1,138.0 mg |
| Threonine | 1,075.0 mg | 1,233.0 mg |
| Tryptophan | 294.0 mg | 285.0 mg |
| Valine | 1,356.0 mg | 1,559.0 mg |
| Alanine | 1,513.0 mg | 1,680.0 mg |
| Arginine | 1,493.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,214.0 mg | 2,435.0 mg |
| Cystine | 302.0 mg | 320.0 mg |
| Glutamic Acid | 3,651.0 mg | 4,467.0 mg |
| Glycine | 1,228.0 mg | 1,450.0 mg |
| Proline | 1,055.0 mg | 1,179.0 mg |
| Serine | 934.0 mg | 1,057.0 mg |
| Tyrosine | 845.0 mg | 898.0 mg |
| Vitamins | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), 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, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 11.0 mg | 9.0 mg |
| Iron | 2.0 mg | 0.8 mg |
| Magnesium | 23.0 mg | 21.0 mg |
| Phosphorus | 202.0 mg | 197.0 mg |
| Potassium | 309.0 mg | 278.0 mg |
| Sodium | 70.0 mg | 66.0 mg |
| Zinc | 4.4 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 5.7 mcg | 11.5 mcg |
| Sterols | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 88.0 mg | 114.0 mg |
| Other | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), 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, whole (shank and sirloin), 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, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has fewer calories: 244 kcal for Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), 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, whole (shank and sirloin), 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: 25.2 g for Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), 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, whole (shank and sirloin), 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, whole (shank and sirloin), 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.