Lamb, Australian, imported, fresh, shoulder, blade, 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, shoulder, blade, separable lean only, trimmed to 1/8" fat, raw
164 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
164 kcal
248 kcal
Protein
19.1 g
28.2 g
Carbs
0.0 g
0.0 g
Fat
9.1 g
14.2 g
Sodium
90 mg
66 mg
Key takeaways
- Lamb, Australian, imported, fresh, shoulder, blade, separable lean only, trimmed to 1/8" fat, raw has 34% fewer calories (164 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 19.1 g).
- Lamb, Australian, imported, fresh, shoulder, blade, separable lean only, trimmed to 1/8" fat, raw has more fat (9.1 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 90 mg).
| Macronutrients | Lamb, Australian, imported, fresh, shoulder, blade, separable lean only, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 164 kcal | 248 kcal |
| Protein | 19.1 g | 28.2 g |
| Total Fat | 9.1 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Water | 71.6 g | 57.4 g |
| Carbohydrates | Lamb, Australian, imported, fresh, shoulder, blade, 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, shoulder, blade, separable lean only, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 9.1 g | 14.2 g |
| Saturated Fat | 3.9 g | 5.5 g |
| Monounsaturated Fat | 3.6 g | 6.7 g |
| Polyunsaturated Fat | 0.4 g | 1.0 g |
| Omega-3 Fatty Acids | 102.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 217.0 mg | 825.0 mg |
| Protein & Amino Acids | Lamb, Australian, imported, fresh, shoulder, blade, separable lean only, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 19.1 g | 28.2 g |
| Histidine | 605.0 mg | 1,025.0 mg |
| Isoleucine | 923.0 mg | 1,391.0 mg |
| Leucine | 1,485.0 mg | 2,245.0 mg |
| Lysine | 1,687.0 mg | 2,326.0 mg |
| Methionine | 489.0 mg | 659.0 mg |
| Phenylalanine | 776.0 mg | 1,138.0 mg |
| Threonine | 816.0 mg | 1,233.0 mg |
| Tryptophan | 223.0 mg | 285.0 mg |
| Valine | 1,030.0 mg | 1,559.0 mg |
| Alanine | 1,149.0 mg | 1,680.0 mg |
| Arginine | 1,134.0 mg | 1,662.0 mg |
| Aspartic Acid | 1,681.0 mg | 2,435.0 mg |
| Cystine | 229.0 mg | 320.0 mg |
| Glutamic Acid | 2,772.0 mg | 4,467.0 mg |
| Glycine | 932.0 mg | 1,450.0 mg |
| Proline | 801.0 mg | 1,179.0 mg |
| Serine | 709.0 mg | 1,057.0 mg |
| Tyrosine | 642.0 mg | 898.0 mg |
| Vitamins | Lamb, Australian, imported, fresh, shoulder, blade, separable lean only, 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) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 4.6 mg | 8.4 mg |
| Vitamin B6 | 0.3 mg | 0.3 mg |
| Folate (B9) | ~ | 14.0 mcg |
| Vitamin B12 | 3.0 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.8 mg | 1.1 mg |
| Minerals | Lamb, Australian, imported, fresh, shoulder, blade, separable lean only, trimmed to 1/8" fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 19.0 mg | 9.0 mg |
| Iron | 1.4 mg | 0.8 mg |
| Magnesium | 20.0 mg | 21.0 mg |
| Phosphorus | 170.0 mg | 197.0 mg |
| Potassium | 298.0 mg | 278.0 mg |
| Sodium | 90.0 mg | 66.0 mg |
| Zinc | 5.2 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 8.1 mcg | 11.5 mcg |
| Sterols | Lamb, Australian, imported, fresh, shoulder, blade, 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, shoulder, blade, separable lean only, 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, shoulder, blade, 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, shoulder, blade, separable lean only, trimmed to 1/8" fat, raw has fewer calories: 164 kcal for Lamb, Australian, imported, fresh, shoulder, blade, 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, shoulder, blade, 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: 19.1 g for Lamb, Australian, imported, fresh, shoulder, blade, 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, shoulder, blade, 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, shoulder, blade, 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.