Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised
227 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
227 kcal
248 kcal
Protein
27.6 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
12.1 g
14.2 g
Sodium
154 mg
66 mg
Key takeaways
- Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised has 8% fewer calories (227 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 27.6 g).
- Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised has more fat (12.1 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 154 mg).
| Macronutrients | Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 227 kcal | 248 kcal |
| Protein | 27.6 g | 28.2 g |
| Total Fat | 12.1 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 59.2 g | 57.4 g |
| Carbohydrates | Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised | 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, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 12.1 g | 14.2 g |
| Saturated Fat | 4.6 g | 5.5 g |
| Monounsaturated Fat | 5.7 g | 6.7 g |
| Polyunsaturated Fat | 1.3 g | 1.0 g |
| Trans Fat | 0.1 g | ~ |
| Omega-3 Fatty Acids | 44.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 1,108.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 27.6 g | 28.2 g |
| Histidine | 1,191.0 mg | 1,025.0 mg |
| Isoleucine | 1,357.0 mg | 1,391.0 mg |
| Leucine | 2,350.0 mg | 2,245.0 mg |
| Lysine | 2,558.0 mg | 2,326.0 mg |
| Methionine | 760.0 mg | 659.0 mg |
| Phenylalanine | 1,159.0 mg | 1,138.0 mg |
| Threonine | 1,238.0 mg | 1,233.0 mg |
| Tryptophan | 290.0 mg | 285.0 mg |
| Valine | 1,441.0 mg | 1,559.0 mg |
| Alanine | 1,619.0 mg | 1,680.0 mg |
| Arginine | 1,835.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,698.0 mg | 2,435.0 mg |
| Cystine | 318.0 mg | 320.0 mg |
| Glutamic Acid | 4,403.0 mg | 4,467.0 mg |
| Glycine | 1,243.0 mg | 1,450.0 mg |
| Proline | 1,115.0 mg | 1,179.0 mg |
| Serine | 1,193.0 mg | 1,057.0 mg |
| Tyrosine | 1,050.0 mg | 898.0 mg |
| Vitamins | Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin D | 1.0 mcg | ~ |
| Vitamin E | 0.1 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.4 mg | 0.1 mg |
| Riboflavin (B2) | 0.4 mg | 0.3 mg |
| Niacin (B3) | 3.6 mg | 8.4 mg |
| Vitamin B6 | 0.5 mg | 0.3 mg |
| Folate (B9) | 0.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.9 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 1.4 mg | 1.1 mg |
| Choline | 112.8 mg | ~ |
| Betaine | 3.7 mg | ~ |
| Minerals | Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 26.0 mg | 9.0 mg |
| Iron | 1.8 mg | 0.8 mg |
| Magnesium | 21.0 mg | 21.0 mg |
| Phosphorus | 234.0 mg | 197.0 mg |
| Potassium | 388.0 mg | 278.0 mg |
| Sodium | 154.0 mg | 66.0 mg |
| Zinc | 4.9 mg | 3.9 mg |
| Copper | 0.2 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 45.3 mcg | 11.5 mcg |
| Sterols | Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 98.0 mg | 114.0 mg |
| Other | Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 1.2 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised has fewer calories: 227 kcal for Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised vs 248 kcal for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Which has more protein, Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised 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: 27.6 g for Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Pork, fresh, enhanced, shoulder, (Boston butt), blade (steaks), separable lean only, cooked, braised 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.