Pork, fresh, variety meats and by-products, tongue, cooked, braised vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Pork, fresh, variety meats and by-products, tongue, cooked, braised
271 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
271 kcal
248 kcal
Protein
24.1 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Fat
18.6 g
14.2 g
Sodium
109 mg
66 mg
Key takeaways
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has 8% fewer calories (248 kcal vs 271 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 24.1 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 18.6 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 109 mg).
| Macronutrients | Pork, fresh, variety meats and by-products, tongue, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 271 kcal | 248 kcal |
| Protein | 24.1 g | 28.2 g |
| Total Fat | 18.6 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Water | 56.9 g | 57.4 g |
| Carbohydrates | Pork, fresh, variety meats and by-products, tongue, 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 | ~ |
| Fats & Fatty Acids | Pork, fresh, variety meats and by-products, tongue, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 18.6 g | 14.2 g |
| Saturated Fat | 6.4 g | 5.5 g |
| Monounsaturated Fat | 8.8 g | 6.7 g |
| Polyunsaturated Fat | 1.9 g | 1.0 g |
| Omega-3 Fatty Acids | 90.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 1,840.0 mg | 825.0 mg |
| Protein & Amino Acids | Pork, fresh, variety meats and by-products, tongue, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 24.1 g | 28.2 g |
| Histidine | 605.0 mg | 1,025.0 mg |
| Isoleucine | 1,099.0 mg | 1,391.0 mg |
| Leucine | 1,932.0 mg | 2,245.0 mg |
| Lysine | 1,970.0 mg | 2,326.0 mg |
| Methionine | 540.0 mg | 659.0 mg |
| Phenylalanine | 999.0 mg | 1,138.0 mg |
| Threonine | 1,018.0 mg | 1,233.0 mg |
| Tryptophan | 278.0 mg | 285.0 mg |
| Valine | 1,253.0 mg | 1,559.0 mg |
| Alanine | ~ | 1,680.0 mg |
| Arginine | 1,488.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,240.0 mg | 2,435.0 mg |
| Cystine | ~ | 320.0 mg |
| Glutamic Acid | 3,035.0 mg | 4,467.0 mg |
| Glycine | 1,781.0 mg | 1,450.0 mg |
| Proline | ~ | 1,179.0 mg |
| Serine | ~ | 1,057.0 mg |
| Tyrosine | ~ | 898.0 mg |
| Vitamins | Pork, fresh, variety meats and by-products, tongue, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | ~ |
| Vitamin C | 1.7 mg | ~ |
| Thiamin (B1) | 0.3 mg | 0.1 mg |
| Riboflavin (B2) | 0.5 mg | 0.3 mg |
| Niacin (B3) | 5.3 mg | 8.4 mg |
| Vitamin B6 | 0.2 mg | 0.3 mg |
| Folate (B9) | 4.0 mcg | 14.0 mcg |
| Vitamin B12 | 2.4 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.5 mg | 1.1 mg |
| Minerals | Pork, fresh, variety meats and by-products, tongue, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 19.0 mg | 9.0 mg |
| Iron | 5.0 mg | 0.8 mg |
| Magnesium | 20.0 mg | 21.0 mg |
| Phosphorus | 174.0 mg | 197.0 mg |
| Potassium | 237.0 mg | 278.0 mg |
| Sodium | 109.0 mg | 66.0 mg |
| Zinc | 4.5 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 15.5 mcg | 11.5 mcg |
| Sterols | Pork, fresh, variety meats and by-products, tongue, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 146.0 mg | 114.0 mg |
| Phytosterols | 0.0 mg | ~ |
| Other | Pork, fresh, variety meats and by-products, tongue, cooked, braised | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Ash | 0.8 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Pork, fresh, variety meats and by-products, tongue, 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: 271 kcal for Pork, fresh, variety meats and by-products, tongue, 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, variety meats and by-products, tongue, 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: 24.1 g for Pork, fresh, variety meats and by-products, tongue, cooked, braised vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Pork, fresh, variety meats and by-products, tongue, 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.