Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled
209 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
209 kcal
248 kcal
Protein
25.6 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
11.1 g
14.2 g
Sodium
55 mg
66 mg
Key takeaways
- Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled has 16% fewer calories (209 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 25.6 g).
- Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled has more fat (11.1 g vs 14.2 g).
- Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled has more sodium (55 mg vs 66 mg).
| Macronutrients | Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 209 kcal | 248 kcal |
| Protein | 25.6 g | 28.2 g |
| Total Fat | 11.1 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 62.3 g | 57.4 g |
| Carbohydrates | Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled | 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, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 11.1 g | 14.2 g |
| Saturated Fat | 3.5 g | 5.5 g |
| Monounsaturated Fat | 4.2 g | 6.7 g |
| Polyunsaturated Fat | 1.4 g | 1.0 g |
| Trans Fat | 0.1 g | ~ |
| Omega-3 Fatty Acids | 52.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 1,184.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 25.6 g | 28.2 g |
| Histidine | 1,106.0 mg | 1,025.0 mg |
| Isoleucine | 1,260.0 mg | 1,391.0 mg |
| Leucine | 2,182.0 mg | 2,245.0 mg |
| Lysine | 2,375.0 mg | 2,326.0 mg |
| Methionine | 705.0 mg | 659.0 mg |
| Phenylalanine | 1,077.0 mg | 1,138.0 mg |
| Threonine | 1,150.0 mg | 1,233.0 mg |
| Tryptophan | 270.0 mg | 285.0 mg |
| Valine | 1,338.0 mg | 1,559.0 mg |
| Alanine | 1,503.0 mg | 1,680.0 mg |
| Arginine | 1,704.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,505.0 mg | 2,435.0 mg |
| Cystine | 296.0 mg | 320.0 mg |
| Glutamic Acid | 4,089.0 mg | 4,467.0 mg |
| Glycine | 1,154.0 mg | 1,450.0 mg |
| Proline | 1,035.0 mg | 1,179.0 mg |
| Serine | 1,107.0 mg | 1,057.0 mg |
| Tyrosine | 975.0 mg | 898.0 mg |
| Vitamins | Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 2.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin D | 0.8 mcg | ~ |
| Vitamin E | 0.1 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.6 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 8.1 mg | 8.4 mg |
| Vitamin B6 | 0.7 mg | 0.3 mg |
| Folate (B9) | 0.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.6 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.7 mg | 1.1 mg |
| Choline | 73.2 mg | ~ |
| Betaine | 2.7 mg | ~ |
| Minerals | Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 24.0 mg | 9.0 mg |
| Iron | 0.8 mg | 0.8 mg |
| Magnesium | 25.0 mg | 21.0 mg |
| Phosphorus | 220.0 mg | 197.0 mg |
| Potassium | 344.0 mg | 278.0 mg |
| Sodium | 55.0 mg | 66.0 mg |
| Zinc | 2.1 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 43.6 mcg | 11.5 mcg |
| Sterols | Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 84.0 mg | 114.0 mg |
| Other | Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 1.0 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled has fewer calories: 209 kcal for Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled 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, center loin (chops), bone-in, separable lean and fat, cooked, broiled 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: 25.6 g for Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled 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.