Pork, cured, ham with natural juices, slice, boneless, 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 with natural juices, slice, boneless, separable lean and fat, heated, pan-broil
118 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
118 kcal
248 kcal
Protein
20.9 g
28.2 g
Carbs
1.0 g
0.0 g
Fiber
0.0 g
~
Sugars
1.0 g
~
Fat
3.4 g
14.2 g
Sodium
1,160 mg
66 mg
Key takeaways
- Pork, cured, ham with natural juices, slice, boneless, separable lean and fat, heated, pan-broil has 52% fewer calories (118 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 20.9 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more carbs (0.0 g vs 1.0 g).
- Pork, cured, ham with natural juices, slice, boneless, separable lean and fat, heated, pan-broil has more fat (3.4 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 1,160 mg).
| Macronutrients | Pork, cured, ham with natural juices, slice, boneless, separable lean and fat, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 118 kcal | 248 kcal |
| Protein | 20.9 g | 28.2 g |
| Total Fat | 3.4 g | 14.2 g |
| Total Carbohydrate | 1.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 1.0 g | ~ |
| Water | 70.9 g | 57.4 g |
| Carbohydrates | Pork, cured, ham with natural juices, slice, boneless, separable lean and fat, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Carbohydrate | 1.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 1.0 g | ~ |
| Fats & Fatty Acids | Pork, cured, ham with natural juices, slice, boneless, separable lean and fat, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 3.4 g | 14.2 g |
| Saturated Fat | 1.1 g | 5.5 g |
| Monounsaturated Fat | 1.4 g | 6.7 g |
| Polyunsaturated Fat | 0.5 g | 1.0 g |
| Trans Fat | 0.0 g | ~ |
| Omega-3 Fatty Acids | 16.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 368.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, cured, ham with natural juices, slice, boneless, separable lean and fat, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 20.9 g | 28.2 g |
| Histidine | 910.0 mg | 1,025.0 mg |
| Isoleucine | 943.0 mg | 1,391.0 mg |
| Leucine | 1,673.0 mg | 2,245.0 mg |
| Lysine | 1,764.0 mg | 2,326.0 mg |
| Methionine | 499.0 mg | 659.0 mg |
| Phenylalanine | 835.0 mg | 1,138.0 mg |
| Threonine | 934.0 mg | 1,233.0 mg |
| Tryptophan | 196.0 mg | 285.0 mg |
| Valine | 1,057.0 mg | 1,559.0 mg |
| Alanine | 1,230.0 mg | 1,680.0 mg |
| Arginine | 1,336.0 mg | 1,662.0 mg |
| Aspartic Acid | 1,822.0 mg | 2,435.0 mg |
| Cystine | 235.0 mg | 320.0 mg |
| Glutamic Acid | 2,989.0 mg | 4,467.0 mg |
| Glycine | 1,092.0 mg | 1,450.0 mg |
| Proline | 897.0 mg | 1,179.0 mg |
| Serine | 817.0 mg | 1,057.0 mg |
| Tyrosine | 677.0 mg | 898.0 mg |
| Vitamins | Pork, cured, ham with natural juices, slice, boneless, separable lean and fat, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 13.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin D | 0.9 mcg | ~ |
| Vitamin E | 0.2 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.5 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 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 | 0.4 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.8 mg | 1.1 mg |
| Choline | 81.9 mg | ~ |
| Betaine | 6.2 mg | ~ |
| Minerals | Pork, cured, ham with natural juices, slice, boneless, separable lean and fat, heated, pan-broil | 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 | 22.0 mg | 21.0 mg |
| Phosphorus | 321.0 mg | 197.0 mg |
| Potassium | 363.0 mg | 278.0 mg |
| Sodium | 1,160.0 mg | 66.0 mg |
| Zinc | 2.1 mg | 3.9 mg |
| Copper | 0.3 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 36.9 mcg | 11.5 mcg |
| Sterols | Pork, cured, ham with natural juices, slice, boneless, separable lean and fat, heated, pan-broil | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 58.0 mg | 114.0 mg |
| Other | Pork, cured, ham with natural juices, slice, boneless, 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 with natural juices, slice, boneless, separable lean and fat, heated, pan-broil or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, cured, ham with natural juices, slice, boneless, separable lean and fat, heated, pan-broil has fewer calories: 118 kcal for Pork, cured, ham with natural juices, slice, boneless, 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 with natural juices, slice, boneless, 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: 20.9 g for Pork, cured, ham with natural juices, slice, boneless, 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 with natural juices, slice, boneless, separable lean and fat, heated, pan-broil or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Pork, cured, ham with natural juices, slice, boneless, 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.