Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted
200 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
200 kcal
248 kcal
Protein
18.6 g
28.2 g
Carbs
1.4 g
0.0 g
Fiber
0.0 g
~
Sugars
0.8 g
~
Fat
13.4 g
14.2 g
Sodium
988 mg
66 mg
Key takeaways
- Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted has 19% fewer calories (200 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 18.6 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more carbs (0.0 g vs 1.4 g).
- Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted has more fat (13.4 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 988 mg).
| Macronutrients | Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 200 kcal | 248 kcal |
| Protein | 18.6 g | 28.2 g |
| Total Fat | 13.4 g | 14.2 g |
| Total Carbohydrate | 1.4 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.8 g | ~ |
| Water | 63.4 g | 57.4 g |
| Carbohydrates | Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, 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 | 0.8 g | ~ |
| Fats & Fatty Acids | Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 13.4 g | 14.2 g |
| Saturated Fat | 4.4 g | 5.5 g |
| Monounsaturated Fat | 6.1 g | 6.7 g |
| Polyunsaturated Fat | 1.7 g | 1.0 g |
| Trans Fat | 0.1 g | ~ |
| Omega-3 Fatty Acids | 63.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 1,539.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 18.6 g | 28.2 g |
| Histidine | 811.0 mg | 1,025.0 mg |
| Isoleucine | 833.0 mg | 1,391.0 mg |
| Leucine | 1,478.0 mg | 2,245.0 mg |
| Lysine | 1,551.0 mg | 2,326.0 mg |
| Methionine | 439.0 mg | 659.0 mg |
| Phenylalanine | 740.0 mg | 1,138.0 mg |
| Threonine | 823.0 mg | 1,233.0 mg |
| Tryptophan | 171.0 mg | 285.0 mg |
| Valine | 937.0 mg | 1,559.0 mg |
| Alanine | 1,101.0 mg | 1,680.0 mg |
| Arginine | 1,186.0 mg | 1,662.0 mg |
| Aspartic Acid | 1,621.0 mg | 2,435.0 mg |
| Cystine | 209.0 mg | 320.0 mg |
| Glutamic Acid | 2,648.0 mg | 4,467.0 mg |
| Glycine | 1,013.0 mg | 1,450.0 mg |
| Proline | 810.0 mg | 1,179.0 mg |
| Serine | 726.0 mg | 1,057.0 mg |
| Tyrosine | 595.0 mg | 898.0 mg |
| Vitamins | Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted | 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 | 0.0 mcg | ~ |
| Thiamin (B1) | 0.3 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 4.7 mg | 8.4 mg |
| Vitamin B6 | 0.3 mg | 0.3 mg |
| Folate (B9) | 1.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.6 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.5 mg | 1.1 mg |
| Choline | 73.9 mg | ~ |
| Betaine | 2.3 mg | ~ |
| Minerals | Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 9.0 mg | 9.0 mg |
| Iron | 1.4 mg | 0.8 mg |
| Magnesium | 17.0 mg | 21.0 mg |
| Phosphorus | 207.0 mg | 197.0 mg |
| Potassium | 232.0 mg | 278.0 mg |
| Sodium | 988.0 mg | 66.0 mg |
| Zinc | 2.7 mg | 3.9 mg |
| Copper | 0.2 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 24.2 mcg | 11.5 mcg |
| Sterols | Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 66.0 mg | 114.0 mg |
| Other | Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, 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 | 3.2 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted has fewer calories: 200 kcal for Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, 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, ham -- water added, shank, bone-in, separable lean and fat, heated, 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 more protein: 18.6 g for Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted 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, shank, bone-in, separable lean and fat, heated, roasted or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Pork, cured, ham -- water added, shank, bone-in, separable lean and fat, heated, roasted 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.