Pork, fresh, loin, top loin (chops), boneless, 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, top loin (chops), boneless, separable lean and fat, cooked, broiled
196 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
196 kcal
248 kcal
Protein
26.6 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
9.1 g
14.2 g
Sodium
44 mg
66 mg
Key takeaways
- Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled has 21% fewer calories (196 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 26.6 g).
- Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled has more fat (9.1 g vs 14.2 g).
- Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled has more sodium (44 mg vs 66 mg).
| Macronutrients | Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 196 kcal | 248 kcal |
| Protein | 26.6 g | 28.2 g |
| Total Fat | 9.1 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 62.9 g | 57.4 g |
| Carbohydrates | Pork, fresh, loin, top loin (chops), boneless, 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, top loin (chops), boneless, separable lean and fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 9.1 g | 14.2 g |
| Saturated Fat | 3.2 g | 5.5 g |
| Monounsaturated Fat | 3.9 g | 6.7 g |
| Polyunsaturated Fat | 1.0 g | 1.0 g |
| Trans Fat | 0.1 g | ~ |
| Omega-3 Fatty Acids | 40.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 907.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 26.6 g | 28.2 g |
| Histidine | 1,150.0 mg | 1,025.0 mg |
| Isoleucine | 1,310.0 mg | 1,391.0 mg |
| Leucine | 2,268.0 mg | 2,245.0 mg |
| Lysine | 2,469.0 mg | 2,326.0 mg |
| Methionine | 733.0 mg | 659.0 mg |
| Phenylalanine | 1,119.0 mg | 1,138.0 mg |
| Threonine | 1,195.0 mg | 1,233.0 mg |
| Tryptophan | 280.0 mg | 285.0 mg |
| Valine | 1,391.0 mg | 1,559.0 mg |
| Alanine | 1,563.0 mg | 1,680.0 mg |
| Arginine | 1,772.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,604.0 mg | 2,435.0 mg |
| Cystine | 307.0 mg | 320.0 mg |
| Glutamic Acid | 4,250.0 mg | 4,467.0 mg |
| Glycine | 1,200.0 mg | 1,450.0 mg |
| Proline | 1,076.0 mg | 1,179.0 mg |
| Serine | 1,151.0 mg | 1,057.0 mg |
| Tyrosine | 1,013.0 mg | 898.0 mg |
| Vitamins | Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 1.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin D | 0.1 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) | 8.2 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 | 76.0 mg | ~ |
| Betaine | 2.8 mg | ~ |
| Minerals | Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 7.0 mg | 9.0 mg |
| Iron | 0.6 mg | 0.8 mg |
| Magnesium | 26.0 mg | 21.0 mg |
| Phosphorus | 230.0 mg | 197.0 mg |
| Potassium | 357.0 mg | 278.0 mg |
| Sodium | 44.0 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, top loin (chops), boneless, separable lean and fat, cooked, broiled | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 73.0 mg | 114.0 mg |
| Other | Pork, fresh, loin, top loin (chops), boneless, 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, top loin (chops), boneless, separable lean and fat, cooked, broiled or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled has fewer calories: 196 kcal for Pork, fresh, loin, top loin (chops), boneless, 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, top loin (chops), boneless, 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: 26.6 g for Pork, fresh, loin, top loin (chops), boneless, 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, top loin (chops), boneless, separable lean and fat, cooked, broiled or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Pork, fresh, loin, top loin (chops), boneless, 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.