Turkey, liver, all classes, cooked, simmered vs Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Nutrition comparison per 100 g.
Turkey, liver, all classes, cooked, simmered
273 kcal
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Calories
273 kcal
248 kcal
Protein
20.0 g
28.2 g
Carbs
1.2 g
0.0 g
Fiber
0.0 g
~
Sugars
0.0 g
~
Fat
20.5 g
14.2 g
Sodium
56 mg
66 mg
Key takeaways
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has 9% fewer calories (248 kcal vs 273 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 20.0 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more carbs (0.0 g vs 1.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 20.5 g).
- Turkey, liver, all classes, cooked, simmered has more sodium (56 mg vs 66 mg).
| Macronutrients | Turkey, liver, all classes, cooked, simmered | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calories | 273 kcal | 248 kcal |
| Protein | 20.0 g | 28.2 g |
| Total Fat | 20.5 g | 14.2 g |
| Total Carbohydrate | 1.2 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Water | 57.0 g | 57.4 g |
| Carbohydrates | Turkey, liver, all classes, cooked, simmered | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Carbohydrate | 1.2 g | 0.0 g |
| Dietary Fiber | 0.0 g | ~ |
| Total Sugars | 0.0 g | ~ |
| Fats & Fatty Acids | Turkey, liver, all classes, cooked, simmered | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Total Fat | 20.5 g | 14.2 g |
| Saturated Fat | 6.9 g | 5.5 g |
| Monounsaturated Fat | 9.1 g | 6.7 g |
| Polyunsaturated Fat | 2.0 g | 1.0 g |
| Trans Fat | 0.1 g | ~ |
| Omega-3 Fatty Acids | 72.0 mg | 47.0 mg |
| Omega-6 Fatty Acids | 1,555.0 mg | 825.0 mg |
| Protein & Amino Acids | Turkey, liver, all classes, cooked, simmered | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Protein | 20.0 g | 28.2 g |
| Histidine | ~ | 1,025.0 mg |
| Isoleucine | ~ | 1,391.0 mg |
| Leucine | ~ | 2,245.0 mg |
| Lysine | ~ | 2,326.0 mg |
| Methionine | ~ | 659.0 mg |
| Phenylalanine | ~ | 1,138.0 mg |
| Threonine | ~ | 1,233.0 mg |
| Tryptophan | ~ | 285.0 mg |
| Valine | ~ | 1,559.0 mg |
| Alanine | ~ | 1,680.0 mg |
| Arginine | ~ | 1,662.0 mg |
| Aspartic Acid | ~ | 2,435.0 mg |
| Cystine | ~ | 320.0 mg |
| Glutamic Acid | ~ | 4,467.0 mg |
| Glycine | ~ | 1,450.0 mg |
| Proline | ~ | 1,179.0 mg |
| Serine | ~ | 1,057.0 mg |
| Tyrosine | ~ | 898.0 mg |
| Vitamins | Turkey, liver, all classes, cooked, simmered | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Vitamin A (RAE) | 22,600.0 mcg | ~ |
| Vitamin C | 22.6 mg | ~ |
| Vitamin E | 0.1 mg | ~ |
| Vitamin K | 1.2 mcg | ~ |
| Thiamin (B1) | 0.0 mg | 0.1 mg |
| Riboflavin (B2) | 2.8 mg | 0.3 mg |
| Niacin (B3) | 10.2 mg | 8.4 mg |
| Vitamin B6 | 1.0 mg | 0.3 mg |
| Folate (B9) | 691.0 mcg | 14.0 mcg |
| Vitamin B12 | 58.2 mcg | 1.4 mcg |
| Pantothenic Acid (B5) | 4.4 mg | 1.1 mg |
| Choline | 220.2 mg | ~ |
| Betaine | 2.4 mg | ~ |
| Minerals | Turkey, liver, all classes, cooked, simmered | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Calcium | 5.0 mg | 9.0 mg |
| Iron | 10.7 mg | 0.8 mg |
| Magnesium | 17.0 mg | 21.0 mg |
| Phosphorus | 294.0 mg | 197.0 mg |
| Potassium | 211.0 mg | 278.0 mg |
| Sodium | 56.0 mg | 66.0 mg |
| Zinc | 2.6 mg | 3.9 mg |
| Copper | 0.3 mg | 0.1 mg |
| Manganese | 0.3 mg | 0.0 mg |
| Selenium | 82.5 mcg | 11.5 mcg |
| Sterols | Turkey, liver, all classes, cooked, simmered | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Cholesterol | 388.0 mg | 114.0 mg |
| Other | Turkey, liver, all classes, cooked, simmered | Veal, breast, point half, boneless, separable lean and fat, cooked, braised |
|---|---|---|
| Alcohol | 0.0 g | ~ |
| Caffeine | 0.0 mg | ~ |
| Theobromine | 0.0 mg | ~ |
| Ash | 1.3 g | 0.9 g |
Frequently asked questions
Which has fewer calories, Turkey, liver, all classes, cooked, simmered 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: 273 kcal for Turkey, liver, all classes, cooked, simmered vs 248 kcal for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Which has more protein, Turkey, liver, all classes, cooked, simmered 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: 20.0 g for Turkey, liver, all classes, cooked, simmered vs 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised per 100 g.
Is Turkey, liver, all classes, cooked, simmered 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.