Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked
296 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
296 kcal
248 kcal
Protein
23.6 g
28.2 g
Carbs
0.0 g
0.0 g
Fat
21.7 g
14.2 g
Sodium
85 mg
66 mg
Key takeaways
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has 16% fewer calories (248 kcal vs 296 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 23.6 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 21.7 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 85 mg).
| Macronutrients | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 296 kcal | 248 kcal |
| Protein | 23.6 g | 28.2 g |
| Total Fat | 21.7 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Water | 55.3 g | 57.4 g |
| Carbohydrates | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked | 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, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 21.7 g | 14.2 g |
| Saturated Fat | 10.3 g | 5.5 g |
| Monounsaturated Fat | 8.5 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 | 504.0 mg | 825.0 mg |
| Protein & Amino Acids | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 23.6 g | 28.2 g |
| Histidine | 747.0 mg | 1,025.0 mg |
| Isoleucine | 1,140.0 mg | 1,391.0 mg |
| Leucine | 1,834.0 mg | 2,245.0 mg |
| Lysine | 2,083.0 mg | 2,326.0 mg |
| Methionine | 604.0 mg | 659.0 mg |
| Phenylalanine | 958.0 mg | 1,138.0 mg |
| Threonine | 1,007.0 mg | 1,233.0 mg |
| Tryptophan | 275.0 mg | 285.0 mg |
| Valine | 1,272.0 mg | 1,559.0 mg |
| Alanine | 1,419.0 mg | 1,680.0 mg |
| Arginine | 1,400.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,075.0 mg | 2,435.0 mg |
| Cystine | 283.0 mg | 320.0 mg |
| Glutamic Acid | 3,422.0 mg | 4,467.0 mg |
| Glycine | 1,151.0 mg | 1,450.0 mg |
| Proline | 989.0 mg | 1,179.0 mg |
| Serine | 875.0 mg | 1,057.0 mg |
| Tyrosine | 792.0 mg | 898.0 mg |
| Vitamins | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked | 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, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 28.0 mg | 9.0 mg |
| Iron | 1.8 mg | 0.8 mg |
| Magnesium | 21.0 mg | 21.0 mg |
| Phosphorus | 183.0 mg | 197.0 mg |
| Potassium | 288.0 mg | 278.0 mg |
| Sodium | 85.0 mg | 66.0 mg |
| Zinc | 5.9 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 4.5 mcg | 11.5 mcg |
| Sterols | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 89.0 mg | 114.0 mg |
| Other | Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked | 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, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked 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: 296 kcal for Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked 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, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked 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: 23.6 g for Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked 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, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked 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.