Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), 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, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, raw
135 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
135 kcal
248 kcal
Protein
20.5 g
28.2 g
Carbs
0.0 g
0.0 g
Fat
5.2 g
14.2 g
Sodium
81 mg
66 mg
Key takeaways
- Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, raw has 46% fewer calories (135 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, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, raw has more fat (5.2 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, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 135 kcal | 248 kcal |
| Protein | 20.5 g | 28.2 g |
| Total Fat | 5.2 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Water | 74.0 g | 57.4 g |
| Carbohydrates | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), 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, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 5.2 g | 14.2 g |
| Saturated Fat | 2.1 g | 5.5 g |
| Monounsaturated Fat | 2.2 g | 6.7 g |
| Polyunsaturated Fat | 0.3 g | 1.0 g |
| Omega-3 Fatty Acids | 70.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 152.0 mg | 825.0 mg |
| Protein & Amino Acids | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), 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 | 1,591.0 mg | 2,245.0 mg |
| Lysine | 1,807.0 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 | 1,231.0 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 | 2,969.0 mg | 4,467.0 mg |
| Glycine | 998.0 mg | 1,450.0 mg |
| Proline | 858.0 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, whole (shank and sirloin), 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, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 8.0 mg | 9.0 mg |
| Iron | 1.6 mg | 0.8 mg |
| Magnesium | 23.0 mg | 21.0 mg |
| Phosphorus | 192.0 mg | 197.0 mg |
| Potassium | 329.0 mg | 278.0 mg |
| Sodium | 81.0 mg | 66.0 mg |
| Zinc | 4.3 mg | 3.9 mg |
| Copper | 0.2 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 4.6 mcg | 11.5 mcg |
| Sterols | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), 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, whole (shank and sirloin), 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, whole (shank and sirloin), 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, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, raw has fewer calories: 135 kcal for Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), 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, whole (shank and sirloin), 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, whole (shank and sirloin), 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, whole (shank and sirloin), 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, whole (shank and sirloin), 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.