Pork, cured, bacon, cooked, pan-fried vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, cured, bacon, cooked, pan-fried
533 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
533 kcal
248 kcal
Protein
38.3 g
28.2 g
Carbs
1.5 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
40.3 g
14.2 g
Sodium
2,428 mg
66 mg
Key takeaways
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has 53% fewer calories (248 kcal vs 533 kcal).
- Pork, cured, bacon, cooked, pan-fried has more protein (38.3 g vs 28.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more carbs (0.0 g vs 1.5 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 40.3 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 2,428 mg).
| Macronutrients | Pork, cured, bacon, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 533 kcal | 248 kcal |
| Protein | 38.3 g | 28.2 g |
| Total Fat | 40.3 g | 14.2 g |
| Total Carbohydrate | 1.5 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 12.1 g | 57.4 g |
| Carbohydrates | Pork, cured, bacon, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Carbohydrate | 1.5 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Fats & Fatty Acids | Pork, cured, bacon, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 40.3 g | 14.2 g |
| Saturated Fat | 13.3 g | 5.5 g |
| Monounsaturated Fat | 18.0 g | 6.7 g |
| Polyunsaturated Fat | 4.4 g | 1.0 g |
| Trans Fat | 0.1 g | ~ |
| Omega-3 Fatty Acids | ~ | 47.0 mg |
| Omega-6 Fatty Acids | ~ | 825.0 mg |
| Protein & Amino Acids | Pork, cured, bacon, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 38.3 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, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 11.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin D | 1.1 mcg | ~ |
| Vitamin E | 0.3 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.5 mg | 0.1 mg |
| Riboflavin (B2) | 0.3 mg | 0.3 mg |
| Niacin (B3) | 11.6 mg | 8.4 mg |
| Vitamin B6 | 0.4 mg | 0.3 mg |
| Folate (B9) | 2.0 mcg | 14.0 mcg |
| Vitamin B12 | 1.3 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 1.3 mg | 1.1 mg |
| Choline | 130.8 mg | ~ |
| Betaine | 4.2 mg | ~ |
| Minerals | Pork, cured, bacon, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 12.0 mg | 9.0 mg |
| Iron | 1.4 mg | 0.8 mg |
| Magnesium | 36.0 mg | 21.0 mg |
| Phosphorus | 561.0 mg | 197.0 mg |
| Potassium | 591.0 mg | 278.0 mg |
| Sodium | 2,428.0 mg | 66.0 mg |
| Zinc | 3.6 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 65.0 mcg | 11.5 mcg |
| Sterols | Pork, cured, bacon, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 113.0 mg | 114.0 mg |
| Other | Pork, cured, bacon, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 7.7 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, cured, bacon, cooked, pan-fried 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: 533 kcal for Pork, cured, bacon, cooked, pan-fried 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, pan-fried or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, cured, bacon, cooked, pan-fried has more protein: 38.3 g for Pork, cured, bacon, cooked, pan-fried vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Pork, cured, bacon, cooked, pan-fried 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, pan-fried is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.