Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled
186 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
186 kcal
248 kcal
Protein
28.1 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Fat
7.3 g
14.2 g
Sodium
76 mg
66 mg
Key takeaways
- Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled has 25% fewer calories (186 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 28.1 g).
- Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled has more fat (7.3 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 76 mg).
| Macronutrients | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 186 kcal | 248 kcal |
| Protein | 28.1 g | 28.2 g |
| Total Fat | 7.3 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Water | 63.5 g | 57.4 g |
| Carbohydrates | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Fats & Fatty Acids | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 7.3 g | 14.2 g |
| Saturated Fat | 2.6 g | 5.5 g |
| Monounsaturated Fat | 3.0 g | 6.7 g |
| Polyunsaturated Fat | 0.7 g | 1.0 g |
| Omega-3 Fatty Acids | 100.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 500.0 mg | 825.0 mg |
| Protein & Amino Acids | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 28.1 g | 28.2 g |
| Histidine | 889.0 mg | 1,025.0 mg |
| Isoleucine | 1,355.0 mg | 1,391.0 mg |
| Leucine | 2,184.0 mg | 2,245.0 mg |
| Lysine | 2,479.0 mg | 2,326.0 mg |
| Methionine | 720.0 mg | 659.0 mg |
| Phenylalanine | 1,143.0 mg | 1,138.0 mg |
| Threonine | 1,202.0 mg | 1,233.0 mg |
| Tryptophan | 328.0 mg | 285.0 mg |
| Valine | 1,515.0 mg | 1,559.0 mg |
| Alanine | 1,688.0 mg | 1,680.0 mg |
| Arginine | 1,668.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,471.0 mg | 2,435.0 mg |
| Cystine | 335.0 mg | 320.0 mg |
| Glutamic Acid | 4,074.0 mg | 4,467.0 mg |
| Glycine | 1,371.0 mg | 1,450.0 mg |
| Proline | 1,178.0 mg | 1,179.0 mg |
| Serine | 1,044.0 mg | 1,057.0 mg |
| Tyrosine | 944.0 mg | 898.0 mg |
| Vitamins | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin E | 0.2 mg | ~ |
| Thiamin (B1) | 0.1 mg | 0.1 mg |
| Riboflavin (B2) | 0.3 mg | 0.3 mg |
| Niacin (B3) | 6.6 mg | 8.4 mg |
| Vitamin B6 | 0.1 mg | 0.3 mg |
| Folate (B9) | 23.0 mcg | 14.0 mcg |
| Vitamin B12 | 3.0 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.7 mg | 1.1 mg |
| Minerals | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 13.0 mg | 9.0 mg |
| Iron | 2.3 mg | 0.8 mg |
| Magnesium | 31.0 mg | 21.0 mg |
| Phosphorus | 224.0 mg | 197.0 mg |
| Potassium | 335.0 mg | 278.0 mg |
| Sodium | 76.0 mg | 66.0 mg |
| Zinc | 5.8 mg | 3.9 mg |
| Copper | 0.2 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 31.7 mcg | 11.5 mcg |
| Sterols | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 90.0 mg | 114.0 mg |
| Other | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Ash | 1.5 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled has fewer calories: 186 kcal for Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" 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, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" 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: 28.1 g for Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, broiled 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.