Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted
247 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
247 kcal
248 kcal
Protein
27.0 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
14.7 g
14.2 g
Sodium
91 mg
66 mg
Key takeaways
- Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted has fewer calories (247 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 27.0 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 14.7 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 91 mg).
| Macronutrients | Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 247 kcal | 248 kcal |
| Protein | 27.0 g | 28.2 g |
| Total Fat | 14.7 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 57.8 g | 57.4 g |
| Carbohydrates | Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted | 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 (roasts), bone-in, separable lean and fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 14.7 g | 14.2 g |
| Saturated Fat | 5.4 g | 5.5 g |
| Monounsaturated Fat | 6.2 g | 6.7 g |
| Polyunsaturated Fat | 2.5 g | 1.0 g |
| Trans Fat | 0.1 g | ~ |
| Omega-3 Fatty Acids | 90.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 2,206.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 27.0 g | 28.2 g |
| Histidine | 1,098.0 mg | 1,025.0 mg |
| Isoleucine | 1,278.0 mg | 1,391.0 mg |
| Leucine | 2,221.0 mg | 2,245.0 mg |
| Lysine | 2,400.0 mg | 2,326.0 mg |
| Methionine | 740.0 mg | 659.0 mg |
| Phenylalanine | 1,121.0 mg | 1,138.0 mg |
| Threonine | 1,187.0 mg | 1,233.0 mg |
| Tryptophan | 321.0 mg | 285.0 mg |
| Valine | 1,365.0 mg | 1,559.0 mg |
| Alanine | 1,546.0 mg | 1,680.0 mg |
| Arginine | 1,739.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,524.0 mg | 2,435.0 mg |
| Cystine | 304.0 mg | 320.0 mg |
| Glutamic Acid | 4,122.0 mg | 4,467.0 mg |
| Glycine | 1,220.0 mg | 1,450.0 mg |
| Proline | 1,091.0 mg | 1,179.0 mg |
| Serine | 1,127.0 mg | 1,057.0 mg |
| Tyrosine | 1,069.0 mg | 898.0 mg |
| Vitamins | Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 5.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin D | 0.7 mcg | ~ |
| Vitamin E | 0.2 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.5 mg | 0.1 mg |
| Riboflavin (B2) | 0.3 mg | 0.3 mg |
| Niacin (B3) | 9.5 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) | 1.5 mg | 1.1 mg |
| Choline | 92.2 mg | ~ |
| Betaine | 3.6 mg | ~ |
| Minerals | Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 19.0 mg | 9.0 mg |
| Iron | 1.0 mg | 0.8 mg |
| Magnesium | 21.0 mg | 21.0 mg |
| Phosphorus | 230.0 mg | 197.0 mg |
| Potassium | 272.0 mg | 278.0 mg |
| Sodium | 91.0 mg | 66.0 mg |
| Zinc | 2.9 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 40.2 mcg | 11.5 mcg |
| Sterols | Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 78.0 mg | 114.0 mg |
| Other | Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted | 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, center rib (roasts), bone-in, separable lean and fat, cooked, roasted or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted has fewer calories: 247 kcal for Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted 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 (roasts), bone-in, separable lean and fat, cooked, roasted 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: 27.0 g for Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted 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 (roasts), bone-in, separable lean and fat, cooked, roasted or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted 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.