Veal, breast, point 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, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised
223 kcal
Calories
248 kcal
223 kcal
Protein
28.2 g
33.7 g
Carbs
0.0 g
0.0 g
Fiber
~
0.0 g
Sugars
~
0.0 g
Fat
14.2 g
8.8 g
Sodium
66 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 10% fewer calories (223 kcal vs 248 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 28.2 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 14.2 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 70 mg).
| Macronutrients | Veal, breast, point 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 | 248 kcal | 223 kcal |
| Protein | 28.2 g | 33.7 g |
| Total Fat | 14.2 g | 8.8 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | ~ | 0.0 g |
| Total Sugars | ~ | 0.0 g |
| Water | 57.4 g | 56.2 g |
| Carbohydrates | Veal, breast, point 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, point 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 | 14.2 g | 8.8 g |
| Saturated Fat | 5.5 g | 3.2 g |
| Monounsaturated Fat | 6.7 g | 3.5 g |
| Polyunsaturated Fat | 1.0 g | 0.8 g |
| Omega-3 Fatty Acids | 47.0 mg | 120.0 mg |
| Omega-6 Fatty Acids | 825.0 mg | 600.0 mg |
| Protein & Amino Acids | Veal, breast, point 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 | 28.2 g | 33.7 g |
| Histidine | 1,025.0 mg | 1,067.0 mg |
| Isoleucine | 1,391.0 mg | 1,625.0 mg |
| Leucine | 2,245.0 mg | 2,620.0 mg |
| Lysine | 2,326.0 mg | 2,975.0 mg |
| Methionine | 659.0 mg | 865.0 mg |
| Phenylalanine | 1,138.0 mg | 1,372.0 mg |
| Threonine | 1,233.0 mg | 1,442.0 mg |
| Tryptophan | 285.0 mg | 394.0 mg |
| Valine | 1,559.0 mg | 1,818.0 mg |
| Alanine | 1,680.0 mg | 2,026.0 mg |
| Arginine | 1,662.0 mg | 2,002.0 mg |
| Aspartic Acid | 2,435.0 mg | 2,965.0 mg |
| Cystine | 320.0 mg | 402.0 mg |
| Glutamic Acid | 4,467.0 mg | 4,889.0 mg |
| Glycine | 1,450.0 mg | 1,645.0 mg |
| Proline | 1,179.0 mg | 1,413.0 mg |
| Serine | 1,057.0 mg | 1,253.0 mg |
| Tyrosine | 898.0 mg | 1,132.0 mg |
| Vitamins | Veal, breast, point 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) | 8.4 mg | 6.0 mg |
| Vitamin B6 | 0.3 mg | 0.1 mg |
| Folate (B9) | 14.0 mcg | 21.0 mcg |
| Vitamin B12 | 1.4 mcg | 2.7 mcg |
| Pantothenic Acid (B5) | 1.1 mg | 0.6 mg |
| Choline | ~ | 129.3 mg |
| Betaine | ~ | 17.0 mg |
| Minerals | Veal, breast, point 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 | 9.0 mg | 15.0 mg |
| Iron | 0.8 mg | 2.8 mg |
| Magnesium | 21.0 mg | 28.0 mg |
| Phosphorus | 197.0 mg | 205.0 mg |
| Potassium | 278.0 mg | 260.0 mg |
| Sodium | 66.0 mg | 70.0 mg |
| Zinc | 3.9 mg | 6.6 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 11.5 mcg | 38.1 mcg |
| Sterols | Veal, breast, point 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 | 114.0 mg | 108.0 mg |
| Other | Veal, breast, point 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, point 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: 248 kcal for Veal, breast, point 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, point 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: 28.2 g for Veal, breast, point 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, point 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.