Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted
246 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
246 kcal
248 kcal
Protein
24.8 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Fat
15.6 g
14.2 g
Sodium
43 mg
66 mg
Key takeaways
- Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted has 1% fewer calories (246 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 24.8 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 15.6 g).
- Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted has more sodium (43 mg vs 66 mg).
| Macronutrients | Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 246 kcal | 248 kcal |
| Protein | 24.8 g | 28.2 g |
| Total Fat | 15.6 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Water | 57.9 g | 57.4 g |
| Carbohydrates | Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted | 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, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 15.6 g | 14.2 g |
| Saturated Fat | 7.6 g | 5.5 g |
| Monounsaturated Fat | 6.0 g | 6.7 g |
| Polyunsaturated Fat | 0.8 g | 1.0 g |
| Omega-3 Fatty Acids | 280.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 450.0 mg | 825.0 mg |
| Protein & Amino Acids | Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 24.8 g | 28.2 g |
| Histidine | 786.0 mg | 1,025.0 mg |
| Isoleucine | 1,197.0 mg | 1,391.0 mg |
| Leucine | 1,929.0 mg | 2,245.0 mg |
| Lysine | 2,190.0 mg | 2,326.0 mg |
| Methionine | 637.0 mg | 659.0 mg |
| Phenylalanine | 1,010.0 mg | 1,138.0 mg |
| Threonine | 1,062.0 mg | 1,233.0 mg |
| Tryptophan | 290.0 mg | 285.0 mg |
| Valine | 1,338.0 mg | 1,559.0 mg |
| Alanine | 1,492.0 mg | 1,680.0 mg |
| Arginine | 1,474.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,183.0 mg | 2,435.0 mg |
| Cystine | 296.0 mg | 320.0 mg |
| Glutamic Acid | 3,599.0 mg | 4,467.0 mg |
| Glycine | 1,211.0 mg | 1,450.0 mg |
| Proline | 1,040.0 mg | 1,179.0 mg |
| Serine | 922.0 mg | 1,057.0 mg |
| Tyrosine | 834.0 mg | 898.0 mg |
| Vitamins | Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted | 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) | 0.5 mg | 0.3 mg |
| Niacin (B3) | 7.6 mg | 8.4 mg |
| Vitamin B6 | 0.1 mg | 0.3 mg |
| Folate (B9) | 1.0 mcg | 14.0 mcg |
| Vitamin B12 | 2.6 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.6 mg | 1.1 mg |
| Minerals | Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 10.0 mg | 9.0 mg |
| Iron | 2.1 mg | 0.8 mg |
| Magnesium | 20.0 mg | 21.0 mg |
| Phosphorus | 218.0 mg | 197.0 mg |
| Potassium | 167.0 mg | 278.0 mg |
| Sodium | 43.0 mg | 66.0 mg |
| Zinc | 3.6 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 4.0 mcg | 11.5 mcg |
| Sterols | Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 101.0 mg | 114.0 mg |
| Other | Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Ash | 1.4 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted has fewer calories: 246 kcal for Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted vs 248 kcal for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Which has more protein, Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted 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: 24.8 g for Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted 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.