Pork, cured, ham with natural juices, rump, 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 with natural juices, rump, bone-in, separable lean and fat, unheated
200 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
200 kcal
248 kcal
Protein
19.7 g
28.2 g
Carbs
0.4 g
0.0 g
Fiber
0.0 g
~
Sugars
0.4 g
~
Fat
13.3 g
14.2 g
Sodium
838 mg
66 mg
Key takeaways
- Pork, cured, ham with natural juices, rump, bone-in, separable lean and fat, unheated has 19% fewer calories (200 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 19.7 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more carbs (0.0 g vs 0.4 g).
- Pork, cured, ham with natural juices, rump, bone-in, separable lean and fat, unheated has more fat (13.3 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 838 mg).
| Macronutrients | Pork, cured, ham with natural juices, rump, bone-in, separable lean and fat, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 200 kcal | 248 kcal |
| Protein | 19.7 g | 28.2 g |
| Total Fat | 13.3 g | 14.2 g |
| Total Carbohydrate | 0.4 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.4 g | ~ |
| Water | 63.9 g | 57.4 g |
| Carbohydrates | Pork, cured, ham with natural juices, rump, bone-in, separable lean and fat, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Carbohydrate | 0.4 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.4 g | ~ |
| Fats & Fatty Acids | Pork, cured, ham with natural juices, rump, bone-in, separable lean and fat, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 13.3 g | 14.2 g |
| Saturated Fat | 4.4 g | 5.5 g |
| Monounsaturated Fat | 6.0 g | 6.7 g |
| Polyunsaturated Fat | 1.8 g | 1.0 g |
| Trans Fat | 0.1 g | ~ |
| Omega-3 Fatty Acids | 71.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 1,614.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, cured, ham with natural juices, rump, bone-in, separable lean and fat, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 19.7 g | 28.2 g |
| Histidine | 858.0 mg | 1,025.0 mg |
| Isoleucine | 882.0 mg | 1,391.0 mg |
| Leucine | 1,566.0 mg | 2,245.0 mg |
| Lysine | 1,645.0 mg | 2,326.0 mg |
| Methionine | 466.0 mg | 659.0 mg |
| Phenylalanine | 784.0 mg | 1,138.0 mg |
| Threonine | 873.0 mg | 1,233.0 mg |
| Tryptophan | 182.0 mg | 285.0 mg |
| Valine | 992.0 mg | 1,559.0 mg |
| Alanine | 1,165.0 mg | 1,680.0 mg |
| Arginine | 1,256.0 mg | 1,662.0 mg |
| Aspartic Acid | 1,715.0 mg | 2,435.0 mg |
| Cystine | 222.0 mg | 320.0 mg |
| Glutamic Acid | 2,805.0 mg | 4,467.0 mg |
| Glycine | 1,065.0 mg | 1,450.0 mg |
| Proline | 855.0 mg | 1,179.0 mg |
| Serine | 769.0 mg | 1,057.0 mg |
| Tyrosine | 631.0 mg | 898.0 mg |
| Vitamins | Pork, cured, ham with natural juices, rump, 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 | 0.3 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.3 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 6.3 mg | 8.4 mg |
| Vitamin B6 | 0.3 mg | 0.3 mg |
| Folate (B9) | 1.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.5 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.4 mg | 1.1 mg |
| Choline | 88.1 mg | ~ |
| Betaine | 2.6 mg | ~ |
| Minerals | Pork, cured, ham with natural juices, rump, bone-in, separable lean and fat, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 8.0 mg | 9.0 mg |
| Iron | 0.9 mg | 0.8 mg |
| Magnesium | 19.0 mg | 21.0 mg |
| Phosphorus | 231.0 mg | 197.0 mg |
| Potassium | 278.0 mg | 278.0 mg |
| Sodium | 838.0 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 | 36.0 mcg | 11.5 mcg |
| Sterols | Pork, cured, ham with natural juices, rump, bone-in, separable lean and fat, unheated | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 67.0 mg | 114.0 mg |
| Other | Pork, cured, ham with natural juices, rump, 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 | 2.8 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, cured, ham with natural juices, rump, bone-in, separable lean and fat, unheated or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, cured, ham with natural juices, rump, bone-in, separable lean and fat, unheated has fewer calories: 200 kcal for Pork, cured, ham with natural juices, rump, 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 with natural juices, rump, 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: 19.7 g for Pork, cured, ham with natural juices, rump, 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 with natural juices, rump, bone-in, separable lean and fat, unheated or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Pork, cured, ham with natural juices, rump, 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.