Pork, cured, ham and water product, shank, 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 and water product, shank, bone-in, separable lean and fat, unheated
243 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
243 kcal
248 kcal
Protein
14.3 g
28.2 g
Carbs
1.4 g
0.0 g
Fiber
0.0 g
~
Sugars
0.9 g
~
Fat
20.0 g
14.2 g
Sodium
936 mg
66 mg
Key takeaways
- Pork, cured, ham and water product, shank, bone-in, separable lean and fat, unheated has 2% fewer calories (243 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 14.3 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more carbs (0.0 g vs 1.4 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 20.0 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 936 mg).
| Macronutrients | Pork, cured, ham and water product, shank, bone-in, separable lean and fat, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 243 kcal | 248 kcal |
| Protein | 14.3 g | 28.2 g |
| Total Fat | 20.0 g | 14.2 g |
| Total Carbohydrate | 1.4 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.9 g | ~ |
| Water | 61.6 g | 57.4 g |
| Carbohydrates | Pork, cured, ham and water product, shank, bone-in, separable lean and fat, unheated | 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 | 0.9 g | ~ |
| Fats & Fatty Acids | Pork, cured, ham and water product, shank, bone-in, separable lean and fat, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 20.0 g | 14.2 g |
| Saturated Fat | 6.6 g | 5.5 g |
| Monounsaturated Fat | 9.0 g | 6.7 g |
| Polyunsaturated Fat | 2.7 g | 1.0 g |
| Trans Fat | 0.2 g | ~ |
| Omega-3 Fatty Acids | 105.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 2,393.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, cured, ham and water product, shank, bone-in, separable lean and fat, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 14.3 g | 28.2 g |
| Histidine | 622.0 mg | 1,025.0 mg |
| Isoleucine | 633.0 mg | 1,391.0 mg |
| Leucine | 1,124.0 mg | 2,245.0 mg |
| Lysine | 1,175.0 mg | 2,326.0 mg |
| Methionine | 332.0 mg | 659.0 mg |
| Phenylalanine | 564.0 mg | 1,138.0 mg |
| Threonine | 625.0 mg | 1,233.0 mg |
| Tryptophan | 129.0 mg | 285.0 mg |
| Valine | 715.0 mg | 1,559.0 mg |
| Alanine | 848.0 mg | 1,680.0 mg |
| Arginine | 906.0 mg | 1,662.0 mg |
| Aspartic Acid | 1,241.0 mg | 2,435.0 mg |
| Cystine | 161.0 mg | 320.0 mg |
| Glutamic Acid | 2,019.0 mg | 4,467.0 mg |
| Glycine | 805.0 mg | 1,450.0 mg |
| Proline | 628.0 mg | 1,179.0 mg |
| Serine | 555.0 mg | 1,057.0 mg |
| Tyrosine | 450.0 mg | 898.0 mg |
| Vitamins | Pork, cured, ham and water product, shank, bone-in, separable lean and fat, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 11.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin E | 0.4 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.5 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 3.3 mg | 8.4 mg |
| Vitamin B6 | 0.2 mg | 0.3 mg |
| Folate (B9) | 1.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.5 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.5 mg | 1.1 mg |
| Choline | 67.9 mg | ~ |
| Betaine | 3.6 mg | ~ |
| Minerals | Pork, cured, ham and water product, shank, 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 | 0.8 mg | 0.8 mg |
| Magnesium | 14.0 mg | 21.0 mg |
| Phosphorus | 188.0 mg | 197.0 mg |
| Potassium | 215.0 mg | 278.0 mg |
| Sodium | 936.0 mg | 66.0 mg |
| Zinc | 1.9 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 24.1 mcg | 11.5 mcg |
| Sterols | Pork, cured, ham and water product, shank, bone-in, separable lean and fat, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 55.0 mg | 114.0 mg |
| Other | Pork, cured, ham and water product, shank, 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 | 2.7 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, cured, ham and water product, shank, bone-in, separable lean and fat, unheated or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, cured, ham and water product, shank, bone-in, separable lean and fat, unheated has fewer calories: 243 kcal for Pork, cured, ham and water product, shank, 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 and water product, shank, 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: 14.3 g for Pork, cured, ham and water product, shank, 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 and water product, shank, bone-in, separable lean and fat, unheated or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Pork, cured, ham and water product, shank, 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.