Pork, cured, ham and water product, slice, bone-in, separable lean and fat, heated, pan-broil vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, cured, ham and water product, slice, bone-in, separable lean and fat, heated, pan-broil
155 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
155 kcal
248 kcal
Protein
19.9 g
28.2 g
Carbs
1.4 g
0.0 g
Fiber
0.0 g
~
Sugars
1.0 g
~
Fat
7.8 g
14.2 g
Sodium
1,188 mg
66 mg
Key takeaways
- Pork, cured, ham and water product, slice, bone-in, separable lean and fat, heated, pan-broil has 37% fewer calories (155 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 19.9 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 and water product, slice, bone-in, separable lean and fat, heated, pan-broil has more fat (7.8 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 1,188 mg).
| Macronutrients | Pork, cured, ham and water product, slice, bone-in, separable lean and fat, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 155 kcal | 248 kcal |
| Protein | 19.9 g | 28.2 g |
| Total Fat | 7.8 g | 14.2 g |
| Total Carbohydrate | 1.4 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 1.0 g | ~ |
| Water | 67.2 g | 57.4 g |
| Carbohydrates | Pork, cured, ham and water product, slice, bone-in, separable lean and fat, heated, pan-broil | 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 | 1.0 g | ~ |
| Fats & Fatty Acids | Pork, cured, ham and water product, slice, bone-in, separable lean and fat, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 7.8 g | 14.2 g |
| Saturated Fat | 2.6 g | 5.5 g |
| Monounsaturated Fat | 3.6 g | 6.7 g |
| Polyunsaturated Fat | 1.0 g | 1.0 g |
| Trans Fat | 0.1 g | ~ |
| Omega-3 Fatty Acids | 36.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 894.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, cured, ham and water product, slice, bone-in, separable lean and fat, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 19.9 g | 28.2 g |
| Histidine | 865.0 mg | 1,025.0 mg |
| Isoleucine | 892.0 mg | 1,391.0 mg |
| Leucine | 1,584.0 mg | 2,245.0 mg |
| Lysine | 1,667.0 mg | 2,326.0 mg |
| Methionine | 472.0 mg | 659.0 mg |
| Phenylalanine | 792.0 mg | 1,138.0 mg |
| Threonine | 884.0 mg | 1,233.0 mg |
| Tryptophan | 185.0 mg | 285.0 mg |
| Valine | 1,002.0 mg | 1,559.0 mg |
| Alanine | 1,171.0 mg | 1,680.0 mg |
| Arginine | 1,268.0 mg | 1,662.0 mg |
| Aspartic Acid | 1,730.0 mg | 2,435.0 mg |
| Cystine | 223.0 mg | 320.0 mg |
| Glutamic Acid | 2,833.0 mg | 4,467.0 mg |
| Glycine | 1,055.0 mg | 1,450.0 mg |
| Proline | 857.0 mg | 1,179.0 mg |
| Serine | 776.0 mg | 1,057.0 mg |
| Tyrosine | 640.0 mg | 898.0 mg |
| Vitamins | Pork, cured, ham and water product, slice, bone-in, separable lean and fat, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 11.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin E | 0.2 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.4 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 4.9 mg | 8.4 mg |
| Vitamin B6 | 0.4 mg | 0.3 mg |
| Folate (B9) | 2.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.4 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.6 mg | 1.1 mg |
| Choline | 84.1 mg | ~ |
| Betaine | 3.6 mg | ~ |
| Minerals | Pork, cured, ham and water product, slice, bone-in, separable lean and fat, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 11.0 mg | 9.0 mg |
| Iron | 0.9 mg | 0.8 mg |
| Magnesium | 19.0 mg | 21.0 mg |
| Phosphorus | 250.0 mg | 197.0 mg |
| Potassium | 281.0 mg | 278.0 mg |
| Sodium | 1,188.0 mg | 66.0 mg |
| Zinc | 2.2 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 23.8 mcg | 11.5 mcg |
| Sterols | Pork, cured, ham and water product, slice, bone-in, separable lean and fat, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 64.0 mg | 114.0 mg |
| Other | Pork, cured, ham and water product, slice, bone-in, separable lean and fat, 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 | 3.8 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, cured, ham and water product, slice, bone-in, separable lean and fat, heated, pan-broil or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, cured, ham and water product, slice, bone-in, separable lean and fat, heated, pan-broil has fewer calories: 155 kcal for Pork, cured, ham and water product, slice, bone-in, separable lean and fat, 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 and water product, slice, bone-in, separable lean and fat, 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: 19.9 g for Pork, cured, ham and water product, slice, bone-in, separable lean and fat, 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 and water product, slice, bone-in, separable lean and fat, heated, pan-broil or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Pork, cured, ham and water product, slice, bone-in, separable lean and fat, 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.