Lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" 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, trimmed to 1/8" fat, cooked, roasted
234 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
234 kcal
248 kcal
Protein
25.3 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Fat
14.0 g
14.2 g
Sodium
44 mg
66 mg
Key takeaways
- Lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has 6% fewer calories (234 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 25.3 g).
- Lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has more fat (14.0 g vs 14.2 g).
- Lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted has more sodium (44 mg vs 66 mg).
| Macronutrients | Lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 234 kcal | 248 kcal |
| Protein | 25.3 g | 28.2 g |
| Total Fat | 14.0 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Water | 59.0 g | 57.4 g |
| Carbohydrates | Lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" 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, trimmed to 1/8" fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 14.0 g | 14.2 g |
| Saturated Fat | 6.8 g | 5.5 g |
| Monounsaturated Fat | 5.4 g | 6.7 g |
| Polyunsaturated Fat | 0.7 g | 1.0 g |
| Omega-3 Fatty Acids | 250.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 410.0 mg | 825.0 mg |
| Protein & Amino Acids | Lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 25.3 g | 28.2 g |
| Histidine | 803.0 mg | 1,025.0 mg |
| Isoleucine | 1,223.0 mg | 1,391.0 mg |
| Leucine | 1,971.0 mg | 2,245.0 mg |
| Lysine | 2,238.0 mg | 2,326.0 mg |
| Methionine | 650.0 mg | 659.0 mg |
| Phenylalanine | 1,032.0 mg | 1,138.0 mg |
| Threonine | 1,085.0 mg | 1,233.0 mg |
| Tryptophan | 296.0 mg | 285.0 mg |
| Valine | 1,367.0 mg | 1,559.0 mg |
| Alanine | 1,524.0 mg | 1,680.0 mg |
| Arginine | 1,506.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,231.0 mg | 2,435.0 mg |
| Cystine | 302.0 mg | 320.0 mg |
| Glutamic Acid | 3,678.0 mg | 4,467.0 mg |
| Glycine | 1,238.0 mg | 1,450.0 mg |
| Proline | 1,063.0 mg | 1,179.0 mg |
| Serine | 942.0 mg | 1,057.0 mg |
| Tyrosine | 852.0 mg | 898.0 mg |
| Vitamins | Lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" 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 | ~ |
| 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, trimmed to 1/8" fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 9.0 mg | 9.0 mg |
| Iron | 2.1 mg | 0.8 mg |
| Magnesium | 20.0 mg | 21.0 mg |
| Phosphorus | 221.0 mg | 197.0 mg |
| Potassium | 170.0 mg | 278.0 mg |
| Sodium | 44.0 mg | 66.0 mg |
| Zinc | 3.7 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 4.1 mcg | 11.5 mcg |
| Sterols | Lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" 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, trimmed to 1/8" 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, trimmed to 1/8" 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, trimmed to 1/8" fat, cooked, roasted has fewer calories: 234 kcal for Lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" 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, trimmed to 1/8" 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: 25.3 g for Lamb, new zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" 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, trimmed to 1/8" 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, trimmed to 1/8" 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.