Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw
211 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
211 kcal
248 kcal
Protein
18.2 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
14.8 g
14.2 g
Sodium
57 mg
66 mg
Key takeaways
- Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw has 15% fewer calories (211 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 18.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 14.8 g).
- Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw has more sodium (57 mg vs 66 mg).
| Macronutrients | Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 211 kcal | 248 kcal |
| Protein | 18.2 g | 28.2 g |
| Total Fat | 14.8 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 66.0 g | 57.4 g |
| Carbohydrates | Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw | 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 | 0.0 g | ~ |
| Fats & Fatty Acids | Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 14.8 g | 14.2 g |
| Saturated Fat | 4.9 g | 5.5 g |
| Monounsaturated Fat | 6.1 g | 6.7 g |
| Polyunsaturated Fat | 1.7 g | 1.0 g |
| Trans Fat | 0.0 g | ~ |
| Omega-3 Fatty Acids | 91.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 1,506.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 18.2 g | 28.2 g |
| Histidine | 742.0 mg | 1,025.0 mg |
| Isoleucine | 863.0 mg | 1,391.0 mg |
| Leucine | 1,498.0 mg | 2,245.0 mg |
| Lysine | 1,657.0 mg | 2,326.0 mg |
| Methionine | 485.0 mg | 659.0 mg |
| Phenylalanine | 744.0 mg | 1,138.0 mg |
| Threonine | 816.0 mg | 1,233.0 mg |
| Tryptophan | 205.0 mg | 285.0 mg |
| Valine | 963.0 mg | 1,559.0 mg |
| Alanine | 1,073.0 mg | 1,680.0 mg |
| Arginine | 1,190.0 mg | 1,662.0 mg |
| Aspartic Acid | 1,723.0 mg | 2,435.0 mg |
| Cystine | 218.0 mg | 320.0 mg |
| Glutamic Acid | 2,841.0 mg | 4,467.0 mg |
| Glycine | 915.0 mg | 1,450.0 mg |
| Proline | 774.0 mg | 1,179.0 mg |
| Serine | 771.0 mg | 1,057.0 mg |
| Tyrosine | 654.0 mg | 898.0 mg |
| Vitamins | Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 1.0 mcg | ~ |
| Vitamin C | 0.3 mg | ~ |
| Vitamin D | 0.7 mcg | ~ |
| Vitamin E | 0.1 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.6 mg | 0.1 mg |
| Riboflavin (B2) | 0.3 mg | 0.3 mg |
| Niacin (B3) | 4.7 mg | 8.4 mg |
| Vitamin B6 | 0.5 mg | 0.3 mg |
| Folate (B9) | 3.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.7 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.9 mg | 1.1 mg |
| Choline | 34.7 mg | ~ |
| Betaine | 1.7 mg | ~ |
| Minerals | Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw | 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 | 21.0 mg | 21.0 mg |
| Phosphorus | 195.0 mg | 197.0 mg |
| Potassium | 319.0 mg | 278.0 mg |
| Sodium | 57.0 mg | 66.0 mg |
| Zinc | 2.3 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 28.5 mcg | 11.5 mcg |
| Sterols | Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 69.0 mg | 114.0 mg |
| Other | Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 0.9 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw has fewer calories: 211 kcal for Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw vs 248 kcal for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Which has more protein, Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw 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: 18.2 g for Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw 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.