Pork, fresh, loin, center rib (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 rib (chops), bone-in, separable lean and fat, cooked, broiled
222 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
222 kcal
248 kcal
Protein
24.4 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
13.0 g
14.2 g
Sodium
55 mg
66 mg
Key takeaways
- Pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, broiled has 11% fewer calories (222 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 24.4 g).
- Pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, broiled has more fat (13.0 g vs 14.2 g).
- Pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, broiled has more sodium (55 mg vs 66 mg).
| Macronutrients | Pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 222 kcal | 248 kcal |
| Protein | 24.4 g | 28.2 g |
| Total Fat | 13.0 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 61.7 g | 57.4 g |
| Carbohydrates | Pork, fresh, loin, center rib (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 rib (chops), bone-in, separable lean and fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 13.0 g | 14.2 g |
| Saturated Fat | 4.5 g | 5.5 g |
| Monounsaturated Fat | 5.4 g | 6.7 g |
| Polyunsaturated Fat | 1.6 g | 1.0 g |
| Trans Fat | 0.1 g | ~ |
| Omega-3 Fatty Acids | 63.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 1,396.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 24.4 g | 28.2 g |
| Histidine | 1,055.0 mg | 1,025.0 mg |
| Isoleucine | 1,202.0 mg | 1,391.0 mg |
| Leucine | 2,080.0 mg | 2,245.0 mg |
| Lysine | 2,265.0 mg | 2,326.0 mg |
| Methionine | 673.0 mg | 659.0 mg |
| Phenylalanine | 1,026.0 mg | 1,138.0 mg |
| Threonine | 1,096.0 mg | 1,233.0 mg |
| Tryptophan | 257.0 mg | 285.0 mg |
| Valine | 1,276.0 mg | 1,559.0 mg |
| Alanine | 1,433.0 mg | 1,680.0 mg |
| Arginine | 1,625.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,389.0 mg | 2,435.0 mg |
| Cystine | 282.0 mg | 320.0 mg |
| Glutamic Acid | 3,898.0 mg | 4,467.0 mg |
| Glycine | 1,100.0 mg | 1,450.0 mg |
| Proline | 987.0 mg | 1,179.0 mg |
| Serine | 1,056.0 mg | 1,057.0 mg |
| Tyrosine | 929.0 mg | 898.0 mg |
| Vitamins | Pork, fresh, loin, center rib (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 | 0.9 mcg | ~ |
| Vitamin E | 0.1 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.5 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 7.5 mg | 8.4 mg |
| Vitamin B6 | 0.6 mg | 0.3 mg |
| Folate (B9) | 0.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.6 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.6 mg | 1.1 mg |
| Choline | 70.0 mg | ~ |
| Betaine | 2.6 mg | ~ |
| Minerals | Pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 28.0 mg | 9.0 mg |
| Iron | 0.7 mg | 0.8 mg |
| Magnesium | 24.0 mg | 21.0 mg |
| Phosphorus | 209.0 mg | 197.0 mg |
| Potassium | 329.0 mg | 278.0 mg |
| Sodium | 55.0 mg | 66.0 mg |
| Zinc | 2.2 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 42.8 mcg | 11.5 mcg |
| Sterols | Pork, fresh, loin, center rib (chops), bone-in, separable lean and fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 67.0 mg | 114.0 mg |
| Other | Pork, fresh, loin, center rib (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 rib (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 rib (chops), bone-in, separable lean and fat, cooked, broiled has fewer calories: 222 kcal for Pork, fresh, loin, center rib (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 rib (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: 24.4 g for Pork, fresh, loin, center rib (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 rib (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 rib (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.