Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried 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, pan-fried
238 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
238 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
13.3 g
14.2 g
Sodium
94 mg
66 mg
Key takeaways
- Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried has 4% fewer calories (238 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, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried has more fat (13.3 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 94 mg).
| Macronutrients | Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 238 kcal | 248 kcal |
| Protein | 27.6 g | 28.2 g |
| Total Fat | 13.3 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 58.4 g | 57.4 g |
| Carbohydrates | Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried | 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, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 13.3 g | 14.2 g |
| Saturated Fat | 4.9 g | 5.5 g |
| Monounsaturated Fat | 5.5 g | 6.7 g |
| Polyunsaturated Fat | 2.1 g | 1.0 g |
| Trans Fat | 0.1 g | ~ |
| Omega-3 Fatty Acids | 82.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 1,854.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 27.6 g | 28.2 g |
| Histidine | 1,124.0 mg | 1,025.0 mg |
| Isoleucine | 1,308.0 mg | 1,391.0 mg |
| Leucine | 2,274.0 mg | 2,245.0 mg |
| Lysine | 2,457.0 mg | 2,326.0 mg |
| Methionine | 757.0 mg | 659.0 mg |
| Phenylalanine | 1,148.0 mg | 1,138.0 mg |
| Threonine | 1,215.0 mg | 1,233.0 mg |
| Tryptophan | 329.0 mg | 285.0 mg |
| Valine | 1,398.0 mg | 1,559.0 mg |
| Alanine | 1,583.0 mg | 1,680.0 mg |
| Arginine | 1,781.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,585.0 mg | 2,435.0 mg |
| Cystine | 312.0 mg | 320.0 mg |
| Glutamic Acid | 4,221.0 mg | 4,467.0 mg |
| Glycine | 1,249.0 mg | 1,450.0 mg |
| Proline | 1,117.0 mg | 1,179.0 mg |
| Serine | 1,154.0 mg | 1,057.0 mg |
| Tyrosine | 1,095.0 mg | 898.0 mg |
| Vitamins | Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 5.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin D | 0.6 mcg | ~ |
| Vitamin E | 0.2 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.5 mg | 0.1 mg |
| Riboflavin (B2) | 0.4 mg | 0.3 mg |
| Niacin (B3) | 9.2 mg | 8.4 mg |
| Vitamin B6 | 0.5 mg | 0.3 mg |
| Folate (B9) | 0.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.8 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 1.3 mg | 1.1 mg |
| Choline | 102.5 mg | ~ |
| Betaine | 4.0 mg | ~ |
| Minerals | Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 53.0 mg | 9.0 mg |
| Iron | 0.9 mg | 0.8 mg |
| Magnesium | 23.0 mg | 21.0 mg |
| Phosphorus | 251.0 mg | 197.0 mg |
| Potassium | 353.0 mg | 278.0 mg |
| Sodium | 94.0 mg | 66.0 mg |
| Zinc | 3.2 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 40.8 mcg | 11.5 mcg |
| Sterols | Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 79.0 mg | 114.0 mg |
| Other | Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 1.3 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried 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, pan-fried has fewer calories: 238 kcal for Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried 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, pan-fried 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, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried 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, pan-fried 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, pan-fried 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.