Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised
267 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
267 kcal
248 kcal
Protein
25.1 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
17.7 g
14.2 g
Sodium
58 mg
66 mg
Key takeaways
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has 7% fewer calories (248 kcal vs 267 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 25.1 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 17.7 g).
- Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised has more sodium (58 mg vs 66 mg).
| Macronutrients | Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 267 kcal | 248 kcal |
| Protein | 25.1 g | 28.2 g |
| Total Fat | 17.7 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 55.0 g | 57.4 g |
| Carbohydrates | Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised | 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, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 17.7 g | 14.2 g |
| Saturated Fat | 6.6 g | 5.5 g |
| Monounsaturated Fat | 8.0 g | 6.7 g |
| Polyunsaturated Fat | 2.1 g | 1.0 g |
| Trans Fat | 0.2 g | ~ |
| Omega-3 Fatty Acids | 79.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 1,811.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 25.1 g | 28.2 g |
| Histidine | 1,083.0 mg | 1,025.0 mg |
| Isoleucine | 1,234.0 mg | 1,391.0 mg |
| Leucine | 2,136.0 mg | 2,245.0 mg |
| Lysine | 2,325.0 mg | 2,326.0 mg |
| Methionine | 691.0 mg | 659.0 mg |
| Phenylalanine | 1,054.0 mg | 1,138.0 mg |
| Threonine | 1,126.0 mg | 1,233.0 mg |
| Tryptophan | 264.0 mg | 285.0 mg |
| Valine | 1,310.0 mg | 1,559.0 mg |
| Alanine | 1,472.0 mg | 1,680.0 mg |
| Arginine | 1,668.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,453.0 mg | 2,435.0 mg |
| Cystine | 289.0 mg | 320.0 mg |
| Glutamic Acid | 4,003.0 mg | 4,467.0 mg |
| Glycine | 1,130.0 mg | 1,450.0 mg |
| Proline | 1,014.0 mg | 1,179.0 mg |
| Serine | 1,084.0 mg | 1,057.0 mg |
| Tyrosine | 954.0 mg | 898.0 mg |
| Vitamins | Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 2.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin D | 1.2 mcg | ~ |
| Vitamin E | 0.1 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.5 mg | 0.1 mg |
| Riboflavin (B2) | 0.4 mg | 0.3 mg |
| Niacin (B3) | 3.9 mg | 8.4 mg |
| Vitamin B6 | 0.4 mg | 0.3 mg |
| Folate (B9) | 0.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.9 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 1.3 mg | 1.1 mg |
| Choline | 102.3 mg | ~ |
| Betaine | 3.4 mg | ~ |
| Minerals | Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 26.0 mg | 9.0 mg |
| Iron | 1.8 mg | 0.8 mg |
| Magnesium | 23.0 mg | 21.0 mg |
| Phosphorus | 208.0 mg | 197.0 mg |
| Potassium | 305.0 mg | 278.0 mg |
| Sodium | 58.0 mg | 66.0 mg |
| Zinc | 4.8 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 42.4 mcg | 11.5 mcg |
| Sterols | Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 98.0 mg | 114.0 mg |
| Other | Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 0.8 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Veal, breast, point half, boneless, separable lean and fat, cooked, braised has fewer calories: 267 kcal for Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised vs 248 kcal for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Which has more protein, Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised 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: 25.1 g for Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Veal, breast, point half, boneless, separable lean and fat, cooked, braised 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.