Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked
200 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
200 kcal
248 kcal
Protein
27.5 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
9.2 g
14.2 g
Sodium
55 mg
66 mg
Key takeaways
- Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked 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 27.5 g).
- Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked has more fat (9.2 g vs 14.2 g).
- Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked has more sodium (55 mg vs 66 mg).
| Macronutrients | Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 200 kcal | 248 kcal |
| Protein | 27.5 g | 28.2 g |
| Total Fat | 9.2 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 62.5 g | 57.4 g |
| Carbohydrates | Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked | 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 retail cuts (leg, loin, and shoulder), separable lean only, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 9.2 g | 14.2 g |
| Saturated Fat | 3.1 g | 5.5 g |
| Monounsaturated Fat | 3.9 g | 6.7 g |
| Polyunsaturated Fat | 0.9 g | 1.0 g |
| Trans Fat | 0.0 g | ~ |
| Omega-3 Fatty Acids | 26.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 738.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 27.5 g | 28.2 g |
| Histidine | 1,145.0 mg | 1,025.0 mg |
| Isoleucine | 1,322.0 mg | 1,391.0 mg |
| Leucine | 2,278.0 mg | 2,245.0 mg |
| Lysine | 2,514.0 mg | 2,326.0 mg |
| Methionine | 743.0 mg | 659.0 mg |
| Phenylalanine | 1,128.0 mg | 1,138.0 mg |
| Threonine | 1,246.0 mg | 1,233.0 mg |
| Tryptophan | 319.0 mg | 285.0 mg |
| Valine | 1,464.0 mg | 1,559.0 mg |
| Alanine | 1,609.0 mg | 1,680.0 mg |
| Arginine | 1,772.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,624.0 mg | 2,435.0 mg |
| Cystine | 334.0 mg | 320.0 mg |
| Glutamic Acid | 4,351.0 mg | 4,467.0 mg |
| Glycine | 1,272.0 mg | 1,450.0 mg |
| Proline | 1,109.0 mg | 1,179.0 mg |
| Serine | 1,164.0 mg | 1,057.0 mg |
| Tyrosine | 1,004.0 mg | 898.0 mg |
| Vitamins | Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 1.0 mcg | ~ |
| Vitamin C | 0.2 mg | ~ |
| Vitamin D | 0.8 mcg | ~ |
| Vitamin E | 0.1 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.7 mg | 0.1 mg |
| Riboflavin (B2) | 0.3 mg | 0.3 mg |
| Niacin (B3) | 6.5 mg | 8.4 mg |
| Vitamin B6 | 0.6 mg | 0.3 mg |
| Folate (B9) | 3.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.7 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.7 mg | 1.1 mg |
| Choline | 65.2 mg | ~ |
| Betaine | 2.5 mg | ~ |
| Minerals | Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 18.0 mg | 9.0 mg |
| Iron | 1.0 mg | 0.8 mg |
| Magnesium | 25.0 mg | 21.0 mg |
| Phosphorus | 231.0 mg | 197.0 mg |
| Potassium | 357.0 mg | 278.0 mg |
| Sodium | 55.0 mg | 66.0 mg |
| Zinc | 2.9 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 44.2 mcg | 11.5 mcg |
| Sterols | Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 84.0 mg | 114.0 mg |
| Other | Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 1.1 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked has fewer calories: 200 kcal for Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked 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 retail cuts (leg, loin, and shoulder), separable lean only, cooked 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: 27.5 g for Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked 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 retail cuts (leg, loin, and shoulder), separable lean only, cooked or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Pork, fresh, composite of trimmed retail cuts (leg, loin, and shoulder), separable lean only, cooked 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.