Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade), separable lean and fat, cooked, braised vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade), separable lean and fat, cooked, braised
357 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
357 kcal
248 kcal
Protein
28.2 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Fat
26.3 g
14.2 g
Sodium
51 mg
66 mg
Key takeaways
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has 31% fewer calories (248 kcal vs 357 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 28.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 26.3 g).
- Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade), separable lean and fat, cooked, braised has more sodium (51 mg vs 66 mg).
| Macronutrients | Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade), separable lean and fat, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 357 kcal | 248 kcal |
| Protein | 28.2 g | 28.2 g |
| Total Fat | 26.3 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Water | 42.6 g | 57.4 g |
| Carbohydrates | Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade), separable lean and fat, cooked, braised | 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, shoulder, whole (arm and blade), separable lean and fat, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 26.3 g | 14.2 g |
| Saturated Fat | 12.7 g | 5.5 g |
| Monounsaturated Fat | 10.2 g | 6.7 g |
| Polyunsaturated Fat | 1.3 g | 1.0 g |
| Omega-3 Fatty Acids | 470.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 820.0 mg | 825.0 mg |
| Protein & Amino Acids | Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade), separable lean and fat, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 28.2 g | 28.2 g |
| Histidine | 894.0 mg | 1,025.0 mg |
| Isoleucine | 1,361.0 mg | 1,391.0 mg |
| Leucine | 2,194.0 mg | 2,245.0 mg |
| Lysine | 2,491.0 mg | 2,326.0 mg |
| Methionine | 724.0 mg | 659.0 mg |
| Phenylalanine | 1,148.0 mg | 1,138.0 mg |
| Threonine | 1,207.0 mg | 1,233.0 mg |
| Tryptophan | 330.0 mg | 285.0 mg |
| Valine | 1,522.0 mg | 1,559.0 mg |
| Alanine | 1,697.0 mg | 1,680.0 mg |
| Arginine | 1,676.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,483.0 mg | 2,435.0 mg |
| Cystine | 337.0 mg | 320.0 mg |
| Glutamic Acid | 4,094.0 mg | 4,467.0 mg |
| Glycine | 1,378.0 mg | 1,450.0 mg |
| Proline | 1,183.0 mg | 1,179.0 mg |
| Serine | 1,049.0 mg | 1,057.0 mg |
| Tyrosine | 948.0 mg | 898.0 mg |
| Vitamins | Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade), separable lean and fat, cooked, braised | 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) | 0.3 mg | 0.3 mg |
| Niacin (B3) | 6.4 mg | 8.4 mg |
| Vitamin B6 | 0.1 mg | 0.3 mg |
| Folate (B9) | 1.0 mcg | 14.0 mcg |
| Vitamin B12 | 3.4 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.5 mg | 1.1 mg |
| Minerals | Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade), separable lean and fat, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 27.0 mg | 9.0 mg |
| Iron | 2.1 mg | 0.8 mg |
| Magnesium | 18.0 mg | 21.0 mg |
| Phosphorus | 196.0 mg | 197.0 mg |
| Potassium | 147.0 mg | 278.0 mg |
| Sodium | 51.0 mg | 66.0 mg |
| Zinc | 4.5 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, New Zealand, imported, frozen, shoulder, whole (arm and blade), separable lean and fat, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 123.0 mg | 114.0 mg |
| Other | Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade), separable lean and fat, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Ash | 1.6 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade), separable lean and fat, cooked, braised 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: 357 kcal for Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade), separable lean and fat, cooked, braised 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, shoulder, whole (arm and blade), separable lean and fat, cooked, braised 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: 28.2 g for Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade), separable lean and fat, cooked, braised 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, shoulder, whole (arm and blade), separable lean and fat, cooked, braised 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.