Pork, cured, bacon, cooked, broiled, pan-fried or roasted vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, cured, bacon, cooked, broiled, pan-fried or roasted
540 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
540 kcal
248 kcal
Protein
37.0 g
28.2 g
Carbs
1.4 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
41.8 g
14.2 g
Sodium
2,310 mg
66 mg
Key takeaways
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has 54% fewer calories (248 kcal vs 540 kcal).
- Pork, cured, bacon, cooked, broiled, pan-fried or roasted has more protein (37.0 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 41.8 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 2,310 mg).
| Macronutrients | Pork, cured, bacon, cooked, broiled, pan-fried or roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 540 kcal | 248 kcal |
| Protein | 37.0 g | 28.2 g |
| Total Fat | 41.8 g | 14.2 g |
| Total Carbohydrate | 1.4 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 12.3 g | 57.4 g |
| Carbohydrates | Pork, cured, bacon, cooked, broiled, pan-fried or roasted | 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, broiled, pan-fried or roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 41.8 g | 14.2 g |
| Saturated Fat | 13.7 g | 5.5 g |
| Monounsaturated Fat | 18.5 g | 6.7 g |
| Polyunsaturated Fat | 4.5 g | 1.0 g |
| Trans Fat | 0.0 g | ~ |
| Omega-3 Fatty Acids | 200.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 0.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, cured, bacon, cooked, broiled, pan-fried or roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 37.0 g | 28.2 g |
| Histidine | 1,441.0 mg | 1,025.0 mg |
| Isoleucine | 1,798.0 mg | 1,391.0 mg |
| Leucine | 2,985.0 mg | 2,245.0 mg |
| Lysine | 3,180.0 mg | 2,326.0 mg |
| Methionine | 853.0 mg | 659.0 mg |
| Phenylalanine | 1,521.0 mg | 1,138.0 mg |
| Threonine | 1,501.0 mg | 1,233.0 mg |
| Tryptophan | 321.0 mg | 285.0 mg |
| Valine | 2,040.0 mg | 1,559.0 mg |
| Alanine | 2,453.0 mg | 1,680.0 mg |
| Arginine | 2,483.0 mg | 1,662.0 mg |
| Aspartic Acid | 3,607.0 mg | 2,435.0 mg |
| Cystine | 426.0 mg | 320.0 mg |
| Glutamic Acid | 5,643.0 mg | 4,467.0 mg |
| Glycine | 2,691.0 mg | 1,450.0 mg |
| Proline | 2,103.0 mg | 1,179.0 mg |
| Serine | 1,458.0 mg | 1,057.0 mg |
| Tyrosine | 1,200.0 mg | 898.0 mg |
| Vitamins | Pork, cured, bacon, cooked, broiled, pan-fried or roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 11.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin D | 1.0 mcg | ~ |
| Vitamin E | 0.3 mg | ~ |
| Vitamin K | 0.1 mcg | ~ |
| Thiamin (B1) | 0.4 mg | 0.1 mg |
| Riboflavin (B2) | 0.3 mg | 0.3 mg |
| Niacin (B3) | 11.1 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) | 1.2 mg | 1.1 mg |
| Choline | 123.2 mg | ~ |
| Betaine | 3.5 mg | ~ |
| Minerals | Pork, cured, bacon, cooked, broiled, pan-fried or roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 11.0 mg | 9.0 mg |
| Iron | 1.4 mg | 0.8 mg |
| Magnesium | 33.0 mg | 21.0 mg |
| Phosphorus | 533.0 mg | 197.0 mg |
| Potassium | 565.0 mg | 278.0 mg |
| Sodium | 2,310.0 mg | 66.0 mg |
| Zinc | 3.5 mg | 3.9 mg |
| Copper | 0.2 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 62.0 mcg | 11.5 mcg |
| Fluoride | 33.6 mcg | ~ |
| Sterols | Pork, cured, bacon, cooked, broiled, pan-fried or roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 110.0 mg | 114.0 mg |
| Other | Pork, cured, bacon, cooked, broiled, pan-fried or roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 7.4 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, cured, bacon, cooked, broiled, pan-fried or 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 fewer calories: 540 kcal for Pork, cured, bacon, cooked, broiled, pan-fried or roasted 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, broiled, pan-fried or roasted or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, cured, bacon, cooked, broiled, pan-fried or roasted has more protein: 37.0 g for Pork, cured, bacon, cooked, broiled, pan-fried or roasted vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Pork, cured, bacon, cooked, broiled, pan-fried or roasted 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, broiled, pan-fried or roasted is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.