Pork, bacon, rendered fat, cooked vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, bacon, rendered fat, cooked
897 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
897 kcal
248 kcal
Protein
0.1 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
99.5 g
14.2 g
Sodium
27 mg
66 mg
Key takeaways
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has 72% fewer calories (248 kcal vs 897 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 0.1 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 99.5 g).
- Pork, bacon, rendered fat, cooked has more sodium (27 mg vs 66 mg).
| Macronutrients | Pork, bacon, rendered fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 897 kcal | 248 kcal |
| Protein | 0.1 g | 28.2 g |
| Total Fat | 99.5 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 0.3 g | 57.4 g |
| Carbohydrates | Pork, bacon, rendered fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Fats & Fatty Acids | Pork, bacon, rendered fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 99.5 g | 14.2 g |
| Saturated Fat | 32.0 g | 5.5 g |
| Monounsaturated Fat | 41.4 g | 6.7 g |
| Polyunsaturated Fat | 10.5 g | 1.0 g |
| Trans Fat | 0.0 g | ~ |
| Omega-3 Fatty Acids | 476.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 9,426.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, bacon, rendered fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 0.1 g | 28.2 g |
| Histidine | ~ | 1,025.0 mg |
| Isoleucine | ~ | 1,391.0 mg |
| Leucine | ~ | 2,245.0 mg |
| Lysine | ~ | 2,326.0 mg |
| Methionine | ~ | 659.0 mg |
| Phenylalanine | ~ | 1,138.0 mg |
| Threonine | ~ | 1,233.0 mg |
| Tryptophan | ~ | 285.0 mg |
| Valine | ~ | 1,559.0 mg |
| Alanine | ~ | 1,680.0 mg |
| Arginine | ~ | 1,662.0 mg |
| Aspartic Acid | ~ | 2,435.0 mg |
| Cystine | ~ | 320.0 mg |
| Glutamic Acid | ~ | 4,467.0 mg |
| Glycine | ~ | 1,450.0 mg |
| Proline | ~ | 1,179.0 mg |
| Serine | ~ | 1,057.0 mg |
| Tyrosine | ~ | 898.0 mg |
| Vitamins | Pork, bacon, rendered fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 11.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin E | 0.0 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.0 mg | 0.1 mg |
| Riboflavin (B2) | 0.0 mg | 0.3 mg |
| Niacin (B3) | 0.7 mg | 8.4 mg |
| Vitamin B6 | 0.0 mg | 0.3 mg |
| Folate (B9) | 0.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.1 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.0 mg | 1.1 mg |
| Choline | 6.5 mg | ~ |
| Betaine | 0.2 mg | ~ |
| Minerals | Pork, bacon, rendered fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 1.0 mg | 9.0 mg |
| Iron | 0.1 mg | 0.8 mg |
| Magnesium | 0.0 mg | 21.0 mg |
| Phosphorus | 9.0 mg | 197.0 mg |
| Potassium | 15.0 mg | 278.0 mg |
| Sodium | 27.0 mg | 66.0 mg |
| Zinc | 0.1 mg | 3.9 mg |
| Copper | 0.0 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 5.7 mcg | 11.5 mcg |
| Sterols | Pork, bacon, rendered fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 97.0 mg | 114.0 mg |
| Other | Pork, bacon, rendered fat, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 0.2 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, bacon, rendered fat, cooked 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: 897 kcal for Pork, bacon, rendered fat, cooked vs 248 kcal for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Which has more protein, Pork, bacon, rendered fat, cooked 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: 0.1 g for Pork, bacon, rendered fat, cooked vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Pork, bacon, rendered fat, cooked 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.