Turkey, all classes, wing, 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, wing, meat and skin, cooked, roasted
229 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
229 kcal
248 kcal
Protein
27.4 g
28.2 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
12.4 g
14.2 g
Sodium
61 mg
66 mg
Key takeaways
- Turkey, all classes, wing, meat and skin, cooked, roasted has 8% fewer calories (229 kcal vs 248 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 27.4 g).
- Turkey, all classes, wing, meat and skin, cooked, roasted has more fat (12.4 g vs 14.2 g).
- Turkey, all classes, wing, meat and skin, cooked, roasted has more sodium (61 mg vs 66 mg).
| Macronutrients | Turkey, all classes, wing, meat and skin, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 229 kcal | 248 kcal |
| Protein | 27.4 g | 28.2 g |
| Total Fat | 12.4 g | 14.2 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 59.5 g | 57.4 g |
| Carbohydrates | Turkey, all classes, wing, 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, wing, meat and skin, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 12.4 g | 14.2 g |
| Saturated Fat | 3.4 g | 5.5 g |
| Monounsaturated Fat | 4.7 g | 6.7 g |
| Polyunsaturated Fat | 2.9 g | 1.0 g |
| Omega-3 Fatty Acids | 160.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 2,490.0 mg | 825.0 mg |
| Protein & Amino Acids | Turkey, all classes, wing, meat and skin, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 27.4 g | 28.2 g |
| Histidine | 796.0 mg | 1,025.0 mg |
| Isoleucine | 1,327.0 mg | 1,391.0 mg |
| Leucine | 2,080.0 mg | 2,245.0 mg |
| Lysine | 2,412.0 mg | 2,326.0 mg |
| Methionine | 749.0 mg | 659.0 mg |
| Phenylalanine | 1,058.0 mg | 1,138.0 mg |
| Threonine | 1,175.0 mg | 1,233.0 mg |
| Tryptophan | 295.0 mg | 285.0 mg |
| Valine | 1,401.0 mg | 1,559.0 mg |
| Alanine | 1,789.0 mg | 1,680.0 mg |
| Arginine | 1,946.0 mg | 1,662.0 mg |
| Aspartic Acid | 2,622.0 mg | 2,435.0 mg |
| Cystine | 315.0 mg | 320.0 mg |
| Glutamic Acid | 4,279.0 mg | 4,467.0 mg |
| Glycine | 1,894.0 mg | 1,450.0 mg |
| Proline | 1,391.0 mg | 1,179.0 mg |
| Serine | 1,199.0 mg | 1,057.0 mg |
| Tyrosine | 1,000.0 mg | 898.0 mg |
| Vitamins | Turkey, all classes, wing, 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 | 0.1 mcg | ~ |
| Vitamin E | 0.2 mg | ~ |
| Vitamin K | 0.0 mcg | ~ |
| Thiamin (B1) | 0.1 mg | 0.1 mg |
| Riboflavin (B2) | 0.1 mg | 0.3 mg |
| Niacin (B3) | 5.7 mg | 8.4 mg |
| Vitamin B6 | 0.4 mg | 0.3 mg |
| Folate (B9) | 6.0 mcg | 14.0 mcg |
| Vitamin B12 | 0.3 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 0.6 mg | 1.1 mg |
| Choline | 68.6 mg | ~ |
| Betaine | 5.8 mg | ~ |
| Minerals | Turkey, all classes, wing, meat and skin, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 24.0 mg | 9.0 mg |
| Iron | 1.5 mg | 0.8 mg |
| Magnesium | 25.0 mg | 21.0 mg |
| Phosphorus | 197.0 mg | 197.0 mg |
| Potassium | 266.0 mg | 278.0 mg |
| Sodium | 61.0 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 | 29.9 mcg | 11.5 mcg |
| Sterols | Turkey, all classes, wing, meat and skin, cooked, roasted | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 81.0 mg | 114.0 mg |
| Other | Turkey, all classes, wing, 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, wing, meat and skin, cooked, roasted or Veal, breast, point half, boneless, separable lean and fat, cooked, braised?
Turkey, all classes, wing, meat and skin, cooked, roasted has fewer calories: 229 kcal for Turkey, all classes, wing, 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, wing, 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: 27.4 g for Turkey, all classes, wing, 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, wing, meat and skin, cooked, roasted or Veal, breast, point half, boneless, separable lean and fat, cooked, braised healthier?
Turkey, all classes, wing, 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.