Pork, cured, feet, pickled vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, cured, feet, pickled
140 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
140 kcal
248 kcal
Protein
11.6 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
10.0 g
14.2 g
Sodium
560 mg
66 mg
Key takeaways
- Pork, cured, feet, pickled has 44% fewer calories (140 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 11.6 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more carbs (0.0 g vs 0.0 g).
- Pork, cured, feet, pickled has more fat (10.0 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 560 mg).
| Macronutrients | Pork, cured, feet, pickled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 140 kcal | 248 kcal |
| Protein | 11.6 g | 28.2 g |
| Total Fat | 10.0 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 75.0 g | 57.4 g |
| Carbohydrates | Pork, cured, feet, pickled | 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, cured, feet, pickled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 10.0 g | 14.2 g |
| Saturated Fat | 2.9 g | 5.5 g |
| Monounsaturated Fat | 5.7 g | 6.7 g |
| Polyunsaturated Fat | 0.8 g | 1.0 g |
| Trans Fat | 0.1 g | ~ |
| Omega-3 Fatty Acids | 28.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 668.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, cured, feet, pickled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 11.6 g | 28.2 g |
| Histidine | 128.0 mg | 1,025.0 mg |
| Isoleucine | 198.0 mg | 1,391.0 mg |
| Leucine | 512.0 mg | 2,245.0 mg |
| Lysine | 500.0 mg | 2,326.0 mg |
| Methionine | 128.0 mg | 659.0 mg |
| Phenylalanine | 337.0 mg | 1,138.0 mg |
| Threonine | 314.0 mg | 1,233.0 mg |
| Tryptophan | 23.0 mg | 285.0 mg |
| Valine | 291.0 mg | 1,559.0 mg |
| Alanine | 953.0 mg | 1,680.0 mg |
| Arginine | 872.0 mg | 1,662.0 mg |
| Aspartic Acid | 837.0 mg | 2,435.0 mg |
| Cystine | 102.0 mg | 320.0 mg |
| Glutamic Acid | 1,279.0 mg | 4,467.0 mg |
| Glycine | 2,034.0 mg | 1,450.0 mg |
| Proline | 1,220.0 mg | 1,179.0 mg |
| Serine | 465.0 mg | 1,057.0 mg |
| Tyrosine | 186.0 mg | 898.0 mg |
| Vitamins | Pork, cured, feet, pickled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 11.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin D | 0.4 mcg | ~ |
| Vitamin E | 0.2 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.0 mg | 0.1 mg |
| Riboflavin (B2) | 0.0 mg | 0.3 mg |
| Niacin (B3) | 0.2 mg | 8.4 mg |
| Vitamin B6 | 0.0 mg | 0.3 mg |
| Folate (B9) | 1.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.2 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.3 mg | 1.1 mg |
| Choline | 44.5 mg | ~ |
| Betaine | 2.9 mg | ~ |
| Minerals | Pork, cured, feet, pickled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 32.0 mg | 9.0 mg |
| Iron | 0.3 mg | 0.8 mg |
| Magnesium | 11.0 mg | 21.0 mg |
| Phosphorus | 87.0 mg | 197.0 mg |
| Potassium | 13.0 mg | 278.0 mg |
| Sodium | 560.0 mg | 66.0 mg |
| Zinc | 0.2 mg | 3.9 mg |
| Copper | 0.0 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 15.8 mcg | 11.5 mcg |
| Sterols | Pork, cured, feet, pickled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 83.0 mg | 114.0 mg |
| Phytosterols | 0.0 mg | ~ |
| Other | Pork, cured, feet, pickled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 3.4 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, cured, feet, pickled or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, cured, feet, pickled has fewer calories: 140 kcal for Pork, cured, feet, pickled vs 248 kcal for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Which has more protein, Pork, cured, feet, pickled 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: 11.6 g for Pork, cured, feet, pickled vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Pork, cured, feet, pickled or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Pork, cured, feet, pickled 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.