Pork, cured, bacon, cooked, baked vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, cured, bacon, cooked, baked
548 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
548 kcal
248 kcal
Protein
35.7 g
28.2 g
Carbs
1.4 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
43.3 g
14.2 g
Sodium
2,193 mg
66 mg
Key takeaways
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has 55% fewer calories (248 kcal vs 548 kcal).
- Pork, cured, bacon, cooked, baked has more protein (35.7 g vs 28.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more carbs (0.0 g vs 1.4 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 43.3 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 2,193 mg).
| Macronutrients | Pork, cured, bacon, cooked, baked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 548 kcal | 248 kcal |
| Protein | 35.7 g | 28.2 g |
| Total Fat | 43.3 g | 14.2 g |
| Total Carbohydrate | 1.4 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 12.5 g | 57.4 g |
| Carbohydrates | Pork, cured, bacon, cooked, baked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Carbohydrate | 1.4 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Fats & Fatty Acids | Pork, cured, bacon, cooked, baked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 43.3 g | 14.2 g |
| Saturated Fat | 14.2 g | 5.5 g |
| Monounsaturated Fat | 19.1 g | 6.7 g |
| Polyunsaturated Fat | 4.9 g | 1.0 g |
| Trans Fat | 0.0 g | ~ |
| Omega-3 Fatty Acids | 210.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 4,088.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, cured, bacon, cooked, baked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 35.7 g | 28.2 g |
| Histidine | 1,343.0 mg | 1,025.0 mg |
| Isoleucine | 1,676.0 mg | 1,391.0 mg |
| Leucine | 2,782.0 mg | 2,245.0 mg |
| Lysine | 2,964.0 mg | 2,326.0 mg |
| Methionine | 795.0 mg | 659.0 mg |
| Phenylalanine | 1,417.0 mg | 1,138.0 mg |
| Threonine | 1,399.0 mg | 1,233.0 mg |
| Tryptophan | 299.0 mg | 285.0 mg |
| Valine | 1,901.0 mg | 1,559.0 mg |
| Alanine | 2,286.0 mg | 1,680.0 mg |
| Arginine | 2,314.0 mg | 1,662.0 mg |
| Aspartic Acid | 3,362.0 mg | 2,435.0 mg |
| Cystine | 397.0 mg | 320.0 mg |
| Glutamic Acid | 5,260.0 mg | 4,467.0 mg |
| Glycine | 2,508.0 mg | 1,450.0 mg |
| Proline | 1,960.0 mg | 1,179.0 mg |
| Serine | 1,359.0 mg | 1,057.0 mg |
| Tyrosine | 1,119.0 mg | 898.0 mg |
| Vitamins | Pork, cured, bacon, cooked, baked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 11.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin E | 0.3 mg | ~ |
| Vitamin K | 0.1 mcg | ~ |
| Thiamin (B1) | 0.3 mg | 0.1 mg |
| Riboflavin (B2) | 0.3 mg | 0.3 mg |
| Niacin (B3) | 10.6 mg | 8.4 mg |
| Vitamin B6 | 0.3 mg | 0.3 mg |
| Folate (B9) | 2.0 mcg | 14.0 mcg |
| Vitamin B12 | 1.2 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 1.0 mg | 1.1 mg |
| Choline | 119.3 mg | ~ |
| Betaine | 3.4 mg | ~ |
| Minerals | Pork, cured, bacon, cooked, baked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 10.0 mg | 9.0 mg |
| Iron | 1.5 mg | 0.8 mg |
| Magnesium | 30.0 mg | 21.0 mg |
| Phosphorus | 506.0 mg | 197.0 mg |
| Potassium | 539.0 mg | 278.0 mg |
| Sodium | 2,193.0 mg | 66.0 mg |
| Zinc | 3.4 mg | 3.9 mg |
| Copper | 0.2 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 59.0 mcg | 11.5 mcg |
| Sterols | Pork, cured, bacon, cooked, baked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 107.0 mg | 114.0 mg |
| Other | Pork, cured, bacon, cooked, baked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 7.1 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, cured, bacon, cooked, baked 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: 548 kcal for Pork, cured, bacon, cooked, baked vs 248 kcal for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Which has more protein, Pork, cured, bacon, cooked, baked or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, cured, bacon, cooked, baked has more protein: 35.7 g for Pork, cured, bacon, cooked, baked vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Pork, cured, bacon, cooked, baked 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 Pork, cured, bacon, cooked, baked is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.