Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, 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 only, cooked, roasted
181 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
181 kcal
248 kcal
Protein
27.7 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Fat
7.0 g
14.2 g
Sodium
45 mg
66 mg
Key takeaways
- Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted has 27% fewer calories (181 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 27.7 g).
- Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted has more fat (7.0 g vs 14.2 g).
- Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted has more sodium (45 mg vs 66 mg).
| Macronutrients | Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 181 kcal | 248 kcal |
| Protein | 27.7 g | 28.2 g |
| Total Fat | 7.0 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Water | 63.9 g | 57.4 g |
| Carbohydrates | Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, 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 only, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 7.0 g | 14.2 g |
| Saturated Fat | 3.1 g | 5.5 g |
| Monounsaturated Fat | 2.8 g | 6.7 g |
| Polyunsaturated Fat | 0.4 g | 1.0 g |
| Omega-3 Fatty Acids | 120.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 260.0 mg | 825.0 mg |
| Protein & Amino Acids | Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 27.7 g | 28.2 g |
| Histidine | 877.0 mg | 1,025.0 mg |
| Isoleucine | 1,335.0 mg | 1,391.0 mg |
| Leucine | 2,153.0 mg | 2,245.0 mg |
| Lysine | 2,444.0 mg | 2,326.0 mg |
| Methionine | 710.0 mg | 659.0 mg |
| Phenylalanine | 1,127.0 mg | 1,138.0 mg |
| Threonine | 1,185.0 mg | 1,233.0 mg |
| Tryptophan | 323.0 mg | 285.0 mg |
| Valine | 1,494.0 mg | 1,559.0 mg |
| Alanine | 1,665.0 mg | 1,680.0 mg |
| Arginine | 1,644.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,436.0 mg | 2,435.0 mg |
| Cystine | 330.0 mg | 320.0 mg |
| Glutamic Acid | 4,017.0 mg | 4,467.0 mg |
| Glycine | 1,352.0 mg | 1,450.0 mg |
| Proline | 1,161.0 mg | 1,179.0 mg |
| Serine | 1,029.0 mg | 1,057.0 mg |
| Tyrosine | 930.0 mg | 898.0 mg |
| Vitamins | Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, 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) | 7.5 mg | 8.4 mg |
| Vitamin B6 | 0.1 mg | 0.3 mg |
| Folate (B9) | 0.0 mcg | 14.0 mcg |
| Vitamin B12 | 2.6 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.5 mg | 1.1 mg |
| Minerals | Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 7.0 mg | 9.0 mg |
| Iron | 2.2 mg | 0.8 mg |
| Magnesium | 21.0 mg | 21.0 mg |
| Phosphorus | 234.0 mg | 197.0 mg |
| Potassium | 183.0 mg | 278.0 mg |
| Sodium | 45.0 mg | 66.0 mg |
| Zinc | 4.0 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 4.2 mcg | 11.5 mcg |
| Sterols | Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 100.0 mg | 114.0 mg |
| Other | Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted | 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, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, 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 only, cooked, roasted has fewer calories: 181 kcal for Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, 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 only, 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: 27.7 g for Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, 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 only, 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 only, 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.