Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted
139 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
139 kcal
248 kcal
Protein
26.5 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.7 g
~
Fat
3.7 g
14.2 g
Sodium
828 mg
66 mg
Key takeaways
- Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted has 44% fewer calories (139 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 26.5 g).
- Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted has more fat (3.7 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 828 mg).
| Macronutrients | Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 139 kcal | 248 kcal |
| Protein | 26.5 g | 28.2 g |
| Total Fat | 3.7 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.7 g | ~ |
| Water | 67.5 g | 57.4 g |
| Carbohydrates | Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted | 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 | 0.7 g | ~ |
| Fats & Fatty Acids | Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 3.7 g | 14.2 g |
| Saturated Fat | 1.1 g | 5.5 g |
| Monounsaturated Fat | 1.4 g | 6.7 g |
| Polyunsaturated Fat | 0.6 g | 1.0 g |
| Trans Fat | 0.0 g | ~ |
| Omega-3 Fatty Acids | 29.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 468.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 26.5 g | 28.2 g |
| Histidine | 1,154.0 mg | 1,025.0 mg |
| Isoleucine | 1,196.0 mg | 1,391.0 mg |
| Leucine | 2,122.0 mg | 2,245.0 mg |
| Lysine | 2,238.0 mg | 2,326.0 mg |
| Methionine | 634.0 mg | 659.0 mg |
| Phenylalanine | 1,060.0 mg | 1,138.0 mg |
| Threonine | 1,185.0 mg | 1,233.0 mg |
| Tryptophan | 249.0 mg | 285.0 mg |
| Valine | 1,340.0 mg | 1,559.0 mg |
| Alanine | 1,560.0 mg | 1,680.0 mg |
| Arginine | 1,695.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,310.0 mg | 2,435.0 mg |
| Cystine | 297.0 mg | 320.0 mg |
| Glutamic Acid | 3,791.0 mg | 4,467.0 mg |
| Glycine | 1,383.0 mg | 1,450.0 mg |
| Proline | 1,137.0 mg | 1,179.0 mg |
| Serine | 1,037.0 mg | 1,057.0 mg |
| Tyrosine | 859.0 mg | 898.0 mg |
| Vitamins | Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin D | 0.9 mcg | ~ |
| Vitamin E | 0.3 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.5 mg | 0.1 mg |
| Riboflavin (B2) | 0.3 mg | 0.3 mg |
| Niacin (B3) | 7.4 mg | 8.4 mg |
| Vitamin B6 | 0.5 mg | 0.3 mg |
| Folate (B9) | 1.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.6 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.7 mg | 1.1 mg |
| Choline | 106.0 mg | ~ |
| Betaine | 7.2 mg | ~ |
| Minerals | Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 7.0 mg | 9.0 mg |
| Iron | 1.5 mg | 0.8 mg |
| Magnesium | 23.0 mg | 21.0 mg |
| Phosphorus | 269.0 mg | 197.0 mg |
| Potassium | 378.0 mg | 278.0 mg |
| Sodium | 828.0 mg | 66.0 mg |
| Zinc | 2.8 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 24.4 mcg | 11.5 mcg |
| Sterols | Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 70.0 mg | 114.0 mg |
| Other | Pork, cured, ham, shank, bone-in, separable lean only, 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 | 2.9 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted has fewer calories: 139 kcal for Pork, cured, ham, shank, bone-in, separable lean only, 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, shank, bone-in, separable lean only, 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: 26.5 g for Pork, cured, ham, shank, bone-in, separable lean only, 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, shank, bone-in, separable lean only, heated, roasted or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Pork, cured, ham, shank, bone-in, separable lean only, 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.