Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw vs Veal, breast, whole, boneless, separable lean only, 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, whole, boneless, separable lean only, cooked, braised
218 kcal
Calories
211 kcal
218 kcal
Protein
18.2 g
30.3 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
14.8 g
9.8 g
Sodium
57 mg
68 mg
Key takeaways
- Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw has 3% fewer calories (211 kcal vs 218 kcal).
- Veal, breast, whole, boneless, separable lean only, cooked, braised has more protein (30.3 g vs 18.2 g).
- Veal, breast, whole, boneless, separable lean only, cooked, braised has more fat (9.8 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 68 mg).
| Macronutrients | Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw | Veal, breast, whole, boneless, separable lean only, cooked, braised |
|---|---|---|
| Calories | 211 kcal | 218 kcal |
| Protein | 18.2 g | 30.3 g |
| Total Fat | 14.8 g | 9.8 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 66.0 g | 59.7 g |
| Carbohydrates | Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw | Veal, breast, whole, boneless, separable lean only, 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, whole, boneless, separable lean only, cooked, braised |
|---|---|---|
| Total Fat | 14.8 g | 9.8 g |
| Saturated Fat | 4.9 g | 3.7 g |
| Monounsaturated Fat | 6.1 g | 4.5 g |
| Polyunsaturated Fat | 1.7 g | 0.8 g |
| Trans Fat | 0.0 g | ~ |
| Omega-3 Fatty Acids | 91.0 mg | 33.0 mg |
| Omega-6 Fatty Acids | 1,506.0 mg | 624.0 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, whole, boneless, separable lean only, cooked, braised |
|---|---|---|
| Protein | 18.2 g | 30.3 g |
| Histidine | 742.0 mg | 1,101.0 mg |
| Isoleucine | 863.0 mg | 1,494.0 mg |
| Leucine | 1,498.0 mg | 2,411.0 mg |
| Lysine | 1,657.0 mg | 2,498.0 mg |
| Methionine | 485.0 mg | 708.0 mg |
| Phenylalanine | 744.0 mg | 1,222.0 mg |
| Threonine | 816.0 mg | 1,324.0 mg |
| Tryptophan | 205.0 mg | 306.0 mg |
| Valine | 963.0 mg | 1,674.0 mg |
| Alanine | 1,073.0 mg | 1,805.0 mg |
| Arginine | 1,190.0 mg | 1,785.0 mg |
| Aspartic Acid | 1,723.0 mg | 2,615.0 mg |
| Cystine | 218.0 mg | 344.0 mg |
| Glutamic Acid | 2,841.0 mg | 4,798.0 mg |
| Glycine | 915.0 mg | 1,557.0 mg |
| Proline | 774.0 mg | 1,266.0 mg |
| Serine | 771.0 mg | 1,135.0 mg |
| Tyrosine | 654.0 mg | 965.0 mg |
| Vitamins | Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw | Veal, breast, whole, boneless, separable lean only, 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 | 9.0 mg |
| Vitamin B6 | 0.5 mg | 0.3 mg |
| Folate (B9) | 3.0 mcg | 15.0 mcg |
| Vitamin B12 | 0.7 mcg | 1.5 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, whole, boneless, separable lean only, cooked, braised |
|---|---|---|
| Calcium | 11.0 mg | 9.0 mg |
| Iron | 0.9 mg | 0.8 mg |
| Magnesium | 21.0 mg | 22.0 mg |
| Phosphorus | 195.0 mg | 208.0 mg |
| Potassium | 319.0 mg | 289.0 mg |
| Sodium | 57.0 mg | 68.0 mg |
| Zinc | 2.3 mg | 4.2 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 28.5 mcg | 12.5 mcg |
| Sterols | Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw | Veal, breast, whole, boneless, separable lean only, cooked, braised |
|---|---|---|
| Cholesterol | 69.0 mg | 116.0 mg |
| Other | Pork, fresh, composite of trimmed leg, loin, shoulder, and spareribs, (includes cuts to be cured), separable lean and fat, raw | Veal, breast, whole, boneless, separable lean only, cooked, braised |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 0.9 g | 1.0 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, whole, boneless, separable lean only, 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 218 kcal for Veal, breast, whole, boneless, separable lean only, 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, whole, boneless, separable lean only, cooked, braised?
Veal, breast, whole, boneless, separable lean only, 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 30.3 g for Veal, breast, whole, boneless, separable lean only, 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, whole, boneless, separable lean only, 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, whole, boneless, separable lean only, cooked, braised is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.