Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil
131 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
131 kcal
248 kcal
Protein
22.0 g
28.2 g
Carbs
1.0 g
0.0 g
Fiber
0.0 g
~
Sugars
1.7 g
~
Fat
4.3 g
14.2 g
Sodium
1,374 mg
66 mg
Key takeaways
- Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil has 47% fewer calories (131 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 22.0 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more carbs (0.0 g vs 1.0 g).
- Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil has more fat (4.3 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 1,374 mg).
| Macronutrients | Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 131 kcal | 248 kcal |
| Protein | 22.0 g | 28.2 g |
| Total Fat | 4.3 g | 14.2 g |
| Total Carbohydrate | 1.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 1.7 g | ~ |
| Water | 68.6 g | 57.4 g |
| Carbohydrates | Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Carbohydrate | 1.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 1.7 g | ~ |
| Fats & Fatty Acids | Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 4.3 g | 14.2 g |
| Saturated Fat | 1.4 g | 5.5 g |
| Monounsaturated Fat | 2.0 g | 6.7 g |
| Polyunsaturated Fat | 0.7 g | 1.0 g |
| Trans Fat | 0.0 g | ~ |
| Omega-3 Fatty Acids | 20.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 572.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 22.0 g | 28.2 g |
| Histidine | 960.0 mg | 1,025.0 mg |
| Isoleucine | 995.0 mg | 1,391.0 mg |
| Leucine | 1,766.0 mg | 2,245.0 mg |
| Lysine | 1,862.0 mg | 2,326.0 mg |
| Methionine | 527.0 mg | 659.0 mg |
| Phenylalanine | 882.0 mg | 1,138.0 mg |
| Threonine | 986.0 mg | 1,233.0 mg |
| Tryptophan | 207.0 mg | 285.0 mg |
| Valine | 1,115.0 mg | 1,559.0 mg |
| Alanine | 1,298.0 mg | 1,680.0 mg |
| Arginine | 1,410.0 mg | 1,662.0 mg |
| Aspartic Acid | 1,923.0 mg | 2,435.0 mg |
| Cystine | 247.0 mg | 320.0 mg |
| Glutamic Acid | 3,154.0 mg | 4,467.0 mg |
| Glycine | 1,151.0 mg | 1,450.0 mg |
| Proline | 946.0 mg | 1,179.0 mg |
| Serine | 863.0 mg | 1,057.0 mg |
| Tyrosine | 715.0 mg | 898.0 mg |
| Vitamins | Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 12.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin E | 0.3 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.4 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 5.4 mg | 8.4 mg |
| Vitamin B6 | 0.5 mg | 0.3 mg |
| Folate (B9) | 2.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.6 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.7 mg | 1.1 mg |
| Choline | 90.2 mg | ~ |
| Betaine | 5.5 mg | ~ |
| Minerals | Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 11.0 mg | 9.0 mg |
| Iron | 1.1 mg | 0.8 mg |
| Magnesium | 20.0 mg | 21.0 mg |
| Phosphorus | 260.0 mg | 197.0 mg |
| Potassium | 289.0 mg | 278.0 mg |
| Sodium | 1,374.0 mg | 66.0 mg |
| Zinc | 2.3 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 30.0 mcg | 11.5 mcg |
| Sterols | Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 65.0 mg | 114.0 mg |
| Other | Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 4.1 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil has fewer calories: 131 kcal for Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil 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, slice, bone-in, separable lean only, heated, pan-broil 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: 22.0 g for Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil 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, slice, bone-in, separable lean only, heated, pan-broil or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Pork, cured, ham -- water added, slice, bone-in, separable lean only, heated, pan-broil 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.