Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled
291 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
291 kcal
248 kcal
Protein
21.7 g
28.2 g
Carbs
0.0 g
0.0 g
Fat
22.0 g
14.2 g
Sodium
88 mg
66 mg
Key takeaways
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has 15% fewer calories (248 kcal vs 291 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 21.7 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 22.0 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 88 mg).
| Macronutrients | Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 291 kcal | 248 kcal |
| Protein | 21.7 g | 28.2 g |
| Total Fat | 22.0 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Water | 56.6 g | 57.4 g |
| Carbohydrates | Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled | 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, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 22.0 g | 14.2 g |
| Saturated Fat | 10.5 g | 5.5 g |
| Monounsaturated Fat | 8.6 g | 6.7 g |
| Polyunsaturated Fat | 0.8 g | 1.0 g |
| Omega-3 Fatty Acids | 244.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 500.0 mg | 825.0 mg |
| Protein & Amino Acids | Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 21.7 g | 28.2 g |
| Histidine | 688.0 mg | 1,025.0 mg |
| Isoleucine | 1,049.0 mg | 1,391.0 mg |
| Leucine | 1,689.0 mg | 2,245.0 mg |
| Lysine | 1,918.0 mg | 2,326.0 mg |
| Methionine | 556.0 mg | 659.0 mg |
| Phenylalanine | 882.0 mg | 1,138.0 mg |
| Threonine | 928.0 mg | 1,233.0 mg |
| Tryptophan | 254.0 mg | 285.0 mg |
| Valine | 1,171.0 mg | 1,559.0 mg |
| Alanine | 1,306.0 mg | 1,680.0 mg |
| Arginine | 1,289.0 mg | 1,662.0 mg |
| Aspartic Acid | 1,911.0 mg | 2,435.0 mg |
| Cystine | 261.0 mg | 320.0 mg |
| Glutamic Acid | 3,151.0 mg | 4,467.0 mg |
| Glycine | 1,060.0 mg | 1,450.0 mg |
| Proline | 910.0 mg | 1,179.0 mg |
| Serine | 806.0 mg | 1,057.0 mg |
| Tyrosine | 730.0 mg | 898.0 mg |
| Vitamins | Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled | 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) | 4.4 mg | 8.4 mg |
| Vitamin B6 | 0.2 mg | 0.3 mg |
| Folate (B9) | ~ | 14.0 mcg |
| Vitamin B12 | 3.3 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.7 mg | 1.1 mg |
| Minerals | Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 28.0 mg | 9.0 mg |
| Iron | 1.6 mg | 0.8 mg |
| Magnesium | 20.0 mg | 21.0 mg |
| Phosphorus | 177.0 mg | 197.0 mg |
| Potassium | 295.0 mg | 278.0 mg |
| Sodium | 88.0 mg | 66.0 mg |
| Zinc | 5.6 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 8.2 mcg | 11.5 mcg |
| Sterols | Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 84.0 mg | 114.0 mg |
| Other | Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled | 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, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled 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: 291 kcal for Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled 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, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled 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: 21.7 g for Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled 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.