Turkey, all classes, meat and skin, cooked, roasted vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Turkey, all classes, meat and skin, cooked, roasted
208 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
208 kcal
248 kcal
Protein
28.1 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
9.7 g
14.2 g
Sodium
68 mg
66 mg
Key takeaways
- Turkey, all classes, meat and skin, cooked, roasted has 16% fewer calories (208 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 28.1 g).
- Turkey, all classes, meat and skin, cooked, roasted has more fat (9.7 g vs 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 68 mg).
| Macronutrients | Turkey, all classes, meat and skin, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 208 kcal | 248 kcal |
| Protein | 28.1 g | 28.2 g |
| Total Fat | 9.7 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 | Turkey, all classes, meat and skin, 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 | Turkey, all classes, meat and skin, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 9.7 g | 14.2 g |
| Saturated Fat | 2.8 g | 5.5 g |
| Monounsaturated Fat | 3.2 g | 6.7 g |
| Polyunsaturated Fat | 2.5 g | 1.0 g |
| Trans Fat | 0.1 g | ~ |
| Omega-3 Fatty Acids | 110.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 2,060.0 mg | 825.0 mg |
| Protein & Amino Acids | Turkey, all classes, meat and skin, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 28.1 g | 28.2 g |
| Histidine | 845.0 mg | 1,025.0 mg |
| Isoleucine | 1,409.0 mg | 1,391.0 mg |
| Leucine | 2,184.0 mg | 2,245.0 mg |
| Lysine | 2,557.0 mg | 2,326.0 mg |
| Methionine | 790.0 mg | 659.0 mg |
| Phenylalanine | 1,100.0 mg | 1,138.0 mg |
| Threonine | 1,227.0 mg | 1,233.0 mg |
| Tryptophan | 311.0 mg | 285.0 mg |
| Valine | 1,464.0 mg | 1,559.0 mg |
| Alanine | 1,790.0 mg | 1,680.0 mg |
| Arginine | 1,979.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,709.0 mg | 2,435.0 mg |
| Cystine | 308.0 mg | 320.0 mg |
| Glutamic Acid | 4,484.0 mg | 4,467.0 mg |
| Glycine | 1,682.0 mg | 1,450.0 mg |
| Proline | 1,304.0 mg | 1,179.0 mg |
| Serine | 1,240.0 mg | 1,057.0 mg |
| Tyrosine | 1,066.0 mg | 898.0 mg |
| Vitamins | Turkey, all classes, meat and skin, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | ~ |
| Vitamin C | 0.0 mg | ~ |
| Vitamin D | 0.0 mcg | ~ |
| Vitamin E | 0.3 mg | ~ |
| Vitamin K | 0.9 mcg | ~ |
| Thiamin (B1) | 0.1 mg | 0.1 mg |
| Riboflavin (B2) | 0.2 mg | 0.3 mg |
| Niacin (B3) | 5.1 mg | 8.4 mg |
| Vitamin B6 | 0.4 mg | 0.3 mg |
| Folate (B9) | 7.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.4 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.9 mg | 1.1 mg |
| Choline | 69.8 mg | ~ |
| Betaine | 5.9 mg | ~ |
| Minerals | Turkey, all classes, meat and skin, cooked, roasted | 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 | 25.0 mg | 21.0 mg |
| Phosphorus | 203.0 mg | 197.0 mg |
| Potassium | 280.0 mg | 278.0 mg |
| Sodium | 68.0 mg | 66.0 mg |
| Zinc | 3.0 mg | 3.9 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 32.9 mcg | 11.5 mcg |
| Fluoride | 20.9 mcg | ~ |
| Sterols | Turkey, all classes, meat and skin, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 82.0 mg | 114.0 mg |
| Other | Turkey, all classes, meat and skin, 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 | 1.0 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Turkey, all classes, meat and skin, cooked, roasted or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Turkey, all classes, meat and skin, cooked, roasted has fewer calories: 208 kcal for Turkey, all classes, meat and skin, cooked, roasted vs 248 kcal for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Which has more protein, Turkey, all classes, meat and skin, 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: 28.1 g for Turkey, all classes, meat and skin, cooked, roasted vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Turkey, all classes, meat and skin, cooked, roasted or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Turkey, all classes, meat and skin, 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.