Pork, cured, ham, extra lean and regular, canned, unheated vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, cured, ham, extra lean and regular, canned, unheated
144 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
144 kcal
248 kcal
Protein
18.0 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
7.5 g
14.2 g
Sodium
1,276 mg
66 mg
Key takeaways
- Pork, cured, ham, extra lean and regular, canned, unheated has 42% fewer calories (144 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 18.0 g).
- Pork, cured, ham, extra lean and regular, canned, unheated has more fat (7.5 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 1,276 mg).
| Macronutrients | Pork, cured, ham, extra lean and regular, canned, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 144 kcal | 248 kcal |
| Protein | 18.0 g | 28.2 g |
| Total Fat | 7.5 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 71.1 g | 57.4 g |
| Carbohydrates | Pork, cured, ham, extra lean and regular, canned, unheated | 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, ham, extra lean and regular, canned, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 7.5 g | 14.2 g |
| Saturated Fat | 2.5 g | 5.5 g |
| Monounsaturated Fat | 3.6 g | 6.7 g |
| Polyunsaturated Fat | 0.8 g | 1.0 g |
| Omega-3 Fatty Acids | 80.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 680.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, cured, ham, extra lean and regular, canned, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 18.0 g | 28.2 g |
| Histidine | 710.0 mg | 1,025.0 mg |
| Isoleucine | 773.0 mg | 1,391.0 mg |
| Leucine | 1,397.0 mg | 2,245.0 mg |
| Lysine | 1,543.0 mg | 2,326.0 mg |
| Methionine | 468.0 mg | 659.0 mg |
| Phenylalanine | 693.0 mg | 1,138.0 mg |
| Threonine | 802.0 mg | 1,233.0 mg |
| Tryptophan | 204.0 mg | 285.0 mg |
| Valine | 805.0 mg | 1,559.0 mg |
| Alanine | 1,026.0 mg | 1,680.0 mg |
| Arginine | 1,112.0 mg | 1,662.0 mg |
| Aspartic Acid | 1,658.0 mg | 2,435.0 mg |
| Cystine | 212.0 mg | 320.0 mg |
| Glutamic Acid | 2,653.0 mg | 4,467.0 mg |
| Glycine | 879.0 mg | 1,450.0 mg |
| Proline | 764.0 mg | 1,179.0 mg |
| Serine | 698.0 mg | 1,057.0 mg |
| Tyrosine | 589.0 mg | 898.0 mg |
| Vitamins | Pork, cured, ham, extra lean and regular, canned, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin D | 0.6 mcg | ~ |
| Vitamin E | 0.2 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.9 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 4.6 mg | 8.4 mg |
| Vitamin B6 | 0.5 mg | 0.3 mg |
| Folate (B9) | 6.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.8 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.5 mg | 1.1 mg |
| Choline | 68.7 mg | ~ |
| Betaine | 4.5 mg | ~ |
| Minerals | Pork, cured, ham, extra lean and regular, canned, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 6.0 mg | 9.0 mg |
| Iron | 0.9 mg | 0.8 mg |
| Magnesium | 16.0 mg | 21.0 mg |
| Phosphorus | 207.0 mg | 197.0 mg |
| Potassium | 334.0 mg | 278.0 mg |
| Sodium | 1,276.0 mg | 66.0 mg |
| Zinc | 1.8 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 22.1 mcg | 11.5 mcg |
| Sterols | Pork, cured, ham, extra lean and regular, canned, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 38.0 mg | 114.0 mg |
| Phytosterols | 0.0 mg | ~ |
| Other | Pork, cured, ham, extra lean and regular, canned, 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 | 3.6 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, cured, ham, extra lean and regular, canned, unheated or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, cured, ham, extra lean and regular, canned, unheated has fewer calories: 144 kcal for Pork, cured, ham, extra lean and regular, canned, 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, extra lean and regular, canned, 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: 18.0 g for Pork, cured, ham, extra lean and regular, canned, unheated vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Pork, cured, ham, extra lean and regular, canned, unheated or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Pork, cured, ham, extra lean and regular, canned, 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.