Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw
157 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
157 kcal
248 kcal
Protein
20.5 g
28.2 g
Carbs
0.8 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
7.9 g
14.2 g
Sodium
64 mg
66 mg
Key takeaways
- Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has 37% fewer calories (157 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 20.5 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more carbs (0.0 g vs 0.8 g).
- Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has more fat (7.9 g vs 14.2 g).
- Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has more sodium (64 mg vs 66 mg).
| Macronutrients | Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 157 kcal | 248 kcal |
| Protein | 20.5 g | 28.2 g |
| Total Fat | 7.9 g | 14.2 g |
| Total Carbohydrate | 0.8 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 69.7 g | 57.4 g |
| Carbohydrates | Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Carbohydrate | 0.8 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Fats & Fatty Acids | Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 7.9 g | 14.2 g |
| Saturated Fat | 2.8 g | 5.5 g |
| Monounsaturated Fat | 3.4 g | 6.7 g |
| Polyunsaturated Fat | 1.4 g | 1.0 g |
| Trans Fat | 0.1 g | ~ |
| Omega-3 Fatty Acids | 54.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 1,199.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 20.5 g | 28.2 g |
| Histidine | 836.0 mg | 1,025.0 mg |
| Isoleucine | 973.0 mg | 1,391.0 mg |
| Leucine | 1,691.0 mg | 2,245.0 mg |
| Lysine | 1,827.0 mg | 2,326.0 mg |
| Methionine | 563.0 mg | 659.0 mg |
| Phenylalanine | 853.0 mg | 1,138.0 mg |
| Threonine | 903.0 mg | 1,233.0 mg |
| Tryptophan | 244.0 mg | 285.0 mg |
| Valine | 1,039.0 mg | 1,559.0 mg |
| Alanine | 1,177.0 mg | 1,680.0 mg |
| Arginine | 1,324.0 mg | 1,662.0 mg |
| Aspartic Acid | 1,921.0 mg | 2,435.0 mg |
| Cystine | 232.0 mg | 320.0 mg |
| Glutamic Acid | 3,138.0 mg | 4,467.0 mg |
| Glycine | 928.0 mg | 1,450.0 mg |
| Proline | 831.0 mg | 1,179.0 mg |
| Serine | 858.0 mg | 1,057.0 mg |
| Tyrosine | 814.0 mg | 898.0 mg |
| Vitamins | Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 4.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin D | 0.5 mcg | ~ |
| Vitamin E | 0.2 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.6 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 6.6 mg | 8.4 mg |
| Vitamin B6 | 0.5 mg | 0.3 mg |
| Folate (B9) | 0.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.5 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.8 mg | 1.1 mg |
| Choline | 70.5 mg | ~ |
| Betaine | 2.7 mg | ~ |
| Minerals | Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 6.0 mg | 9.0 mg |
| Iron | 0.7 mg | 0.8 mg |
| Magnesium | 21.0 mg | 21.0 mg |
| Phosphorus | 233.0 mg | 197.0 mg |
| Potassium | 372.0 mg | 278.0 mg |
| Sodium | 64.0 mg | 66.0 mg |
| Zinc | 1.7 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 37.1 mcg | 11.5 mcg |
| Sterols | Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 59.0 mg | 114.0 mg |
| Other | Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, 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 | 1.1 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw has fewer calories: 157 kcal for Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, 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, loin, blade (chops or roasts), boneless, separable lean and fat only, 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: 20.5 g for Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, raw or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Pork, fresh, loin, blade (chops or roasts), boneless, separable lean and fat only, 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.