Veal, breast, plate half, boneless, separable lean and fat, cooked, braised vs Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised
Nutrition comparison per 100 g.
Veal, breast, plate half, boneless, separable lean and fat, cooked, braised
282 kcal
Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised
223 kcal
Calories
282 kcal
223 kcal
Protein
25.9 g
33.7 g
Carbs
0.0 g
0.0 g
Fiber
~
0.0 g
Sugars
~
0.0 g
Fat
19.0 g
8.8 g
Sodium
64 mg
70 mg
Key takeaways
- Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised has 21% fewer calories (223 kcal vs 282 kcal).
- Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised has more protein (33.7 g vs 25.9 g).
- Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised has more fat (8.8 g vs 19.0 g).
- Veal, breast, plate half, boneless, separable lean and fat, cooked, braised has more sodium (64 mg vs 70 mg).
| Macronutrients | Veal, breast, plate half, boneless, separable lean and fat, cooked, braised | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Calories | 282 kcal | 223 kcal |
| Protein | 25.9 g | 33.7 g |
| Total Fat | 19.0 g | 8.8 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | ~ | 0.0 g |
| Total Sugars | ~ | 0.0 g |
| Water | 54.8 g | 56.2 g |
| Carbohydrates | Veal, breast, plate half, boneless, separable lean and fat, cooked, braised | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | ~ | 0.0 g |
| Total Sugars | ~ | 0.0 g |
| Fats & Fatty Acids | Veal, breast, plate half, boneless, separable lean and fat, cooked, braised | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Total Fat | 19.0 g | 8.8 g |
| Saturated Fat | 7.4 g | 3.2 g |
| Monounsaturated Fat | 9.1 g | 3.5 g |
| Polyunsaturated Fat | 1.2 g | 0.8 g |
| Omega-3 Fatty Acids | 61.0 mg | 120.0 mg |
| Omega-6 Fatty Acids | 1,046.0 mg | 600.0 mg |
| Protein & Amino Acids | Veal, breast, plate half, boneless, separable lean and fat, cooked, braised | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Protein | 25.9 g | 33.7 g |
| Histidine | 941.0 mg | 1,067.0 mg |
| Isoleucine | 1,277.0 mg | 1,625.0 mg |
| Leucine | 2,062.0 mg | 2,620.0 mg |
| Lysine | 2,136.0 mg | 2,975.0 mg |
| Methionine | 606.0 mg | 865.0 mg |
| Phenylalanine | 1,045.0 mg | 1,372.0 mg |
| Threonine | 1,132.0 mg | 1,442.0 mg |
| Tryptophan | 262.0 mg | 394.0 mg |
| Valine | 1,431.0 mg | 1,818.0 mg |
| Alanine | 1,543.0 mg | 2,026.0 mg |
| Arginine | 1,526.0 mg | 2,002.0 mg |
| Aspartic Acid | 2,236.0 mg | 2,965.0 mg |
| Cystine | 294.0 mg | 402.0 mg |
| Glutamic Acid | 4,103.0 mg | 4,889.0 mg |
| Glycine | 1,331.0 mg | 1,645.0 mg |
| Proline | 1,083.0 mg | 1,413.0 mg |
| Serine | 971.0 mg | 1,253.0 mg |
| Tyrosine | 825.0 mg | 1,132.0 mg |
| Vitamins | Veal, breast, plate half, boneless, separable lean and fat, cooked, braised | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" 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 | ~ | 4.4 mcg |
| Thiamin (B1) | 0.1 mg | 0.1 mg |
| Riboflavin (B2) | 0.3 mg | 0.2 mg |
| Niacin (B3) | 7.9 mg | 6.0 mg |
| Vitamin B6 | 0.3 mg | 0.1 mg |
| Folate (B9) | 13.0 mcg | 21.0 mcg |
| Vitamin B12 | 1.3 mcg | 2.7 mcg |
| Pantothenic Acid (B5) | 1.0 mg | 0.6 mg |
| Choline | ~ | 129.3 mg |
| Betaine | ~ | 17.0 mg |
| Minerals | Veal, breast, plate half, boneless, separable lean and fat, cooked, braised | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Calcium | 8.0 mg | 15.0 mg |
| Iron | 0.8 mg | 2.8 mg |
| Magnesium | 19.0 mg | 28.0 mg |
| Phosphorus | 186.0 mg | 205.0 mg |
| Potassium | 266.0 mg | 260.0 mg |
| Sodium | 64.0 mg | 70.0 mg |
| Zinc | 3.5 mg | 6.6 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 10.6 mcg | 38.1 mcg |
| Sterols | Veal, breast, plate half, boneless, separable lean and fat, cooked, braised | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Cholesterol | 112.0 mg | 108.0 mg |
| Other | Veal, breast, plate half, boneless, separable lean and fat, cooked, braised | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Alcohol | ~ | 0.0 g |
| Caffeine | ~ | 0.0 mg |
| Theobromine | ~ | 0.0 mg |
| Ash | 0.9 g | 1.8 g |
Frequently asked questions
Which has fewer calories, Veal, breast, plate half, boneless, separable lean and fat, cooked, braised or Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised?
Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised has fewer calories: 282 kcal for Veal, breast, plate half, boneless, separable lean and fat, cooked, braised vs 223 kcal for Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised per 100 g.
Which has more protein, Veal, breast, plate half, boneless, separable lean and fat, cooked, braised or Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised?
Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised has more protein: 25.9 g for Veal, breast, plate half, boneless, separable lean and fat, cooked, braised vs 33.7 g for Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised per 100 g.
Is Veal, breast, plate half, boneless, separable lean and fat, cooked, braised or Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised healthier?
Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised is lower in calories, and Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised is higher in protein. The healthier choice depends on your goals — compare the full breakdown above to decide.