Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated
171 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
171 kcal
248 kcal
Protein
14.0 g
28.2 g
Carbs
0.8 g
0.0 g
Fiber
0.0 g
~
Sugars
0.6 g
~
Fat
12.5 g
14.2 g
Sodium
1,069 mg
66 mg
Key takeaways
- Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated has 31% fewer calories (171 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 14.0 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more carbs (0.0 g vs 0.8 g).
- Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated has more fat (12.5 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 1,069 mg).
| Macronutrients | Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 171 kcal | 248 kcal |
| Protein | 14.0 g | 28.2 g |
| Total Fat | 12.5 g | 14.2 g |
| Total Carbohydrate | 0.8 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.6 g | ~ |
| Water | 69.5 g | 57.4 g |
| Carbohydrates | Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Carbohydrate | 0.8 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.6 g | ~ |
| Fats & Fatty Acids | Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 12.5 g | 14.2 g |
| Saturated Fat | 4.2 g | 5.5 g |
| Monounsaturated Fat | 5.6 g | 6.7 g |
| Polyunsaturated Fat | 1.6 g | 1.0 g |
| Trans Fat | 0.1 g | ~ |
| Omega-3 Fatty Acids | 61.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 1,393.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 14.0 g | 28.2 g |
| Histidine | 609.0 mg | 1,025.0 mg |
| Isoleucine | 625.0 mg | 1,391.0 mg |
| Leucine | 1,110.0 mg | 2,245.0 mg |
| Lysine | 1,164.0 mg | 2,326.0 mg |
| Methionine | 329.0 mg | 659.0 mg |
| Phenylalanine | 555.0 mg | 1,138.0 mg |
| Threonine | 618.0 mg | 1,233.0 mg |
| Tryptophan | 128.0 mg | 285.0 mg |
| Valine | 704.0 mg | 1,559.0 mg |
| Alanine | 828.0 mg | 1,680.0 mg |
| Arginine | 891.0 mg | 1,662.0 mg |
| Aspartic Acid | 1,217.0 mg | 2,435.0 mg |
| Cystine | 157.0 mg | 320.0 mg |
| Glutamic Acid | 1,988.0 mg | 4,467.0 mg |
| Glycine | 764.0 mg | 1,450.0 mg |
| Proline | 609.0 mg | 1,179.0 mg |
| Serine | 545.0 mg | 1,057.0 mg |
| Tyrosine | 447.0 mg | 898.0 mg |
| Vitamins | Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 10.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin E | 0.3 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.2 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 4.8 mg | 8.4 mg |
| Vitamin B6 | 0.3 mg | 0.3 mg |
| Folate (B9) | 2.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.5 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.4 mg | 1.1 mg |
| Choline | 57.8 mg | ~ |
| Betaine | 3.5 mg | ~ |
| Minerals | Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 6.0 mg | 9.0 mg |
| Iron | 1.0 mg | 0.8 mg |
| Magnesium | 15.0 mg | 21.0 mg |
| Phosphorus | 218.0 mg | 197.0 mg |
| Potassium | 199.0 mg | 278.0 mg |
| Sodium | 1,069.0 mg | 66.0 mg |
| Zinc | 1.3 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 26.4 mcg | 11.5 mcg |
| Sterols | Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 54.0 mg | 114.0 mg |
| Other | Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 3.2 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated has fewer calories: 171 kcal for Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated vs 248 kcal for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Which has more protein, Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated 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: 14.0 g for Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Pork, cured, ham -- water added, rump, bone-in, separable lean and fat, unheated 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.