Veal, breast, point half, boneless, separable lean and fat, cooked, braised vs Pork, cured, bacon, raw
Nutrition comparison per 100 g.
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
248 kcal
Pork, cured, bacon, raw
458 kcal
Calories
248 kcal
458 kcal
Protein
28.2 g
11.6 g
Carbs
0.0 g
0.7 g
Fiber
~
0.0 g
Sugars
~
0.0 g
Fat
14.2 g
45.0 g
Sodium
66 mg
833 mg
Key takeaways
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has 46% fewer calories (248 kcal vs 458 kcal).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein (28.2 g vs 11.6 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more carbs (0.0 g vs 0.7 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more fat (14.2 g vs 45.0 g).
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more sodium (66 mg vs 833 mg).
| Macronutrients | Veal, breast, point half, boneless, separable lean and fat, cooked, braised | Pork, cured, bacon, raw |
|---|---|---|
| Calories | 248 kcal | 458 kcal |
| Protein | 28.2 g | 11.6 g |
| Total Fat | 14.2 g | 45.0 g |
| Total Carbohydrate | 0.0 g | 0.7 g |
| Dietary Fiber | ~ | 0.0 g |
| Total Sugars | ~ | 0.0 g |
| Water | 57.4 g | 40.2 g |
| Carbohydrates | Veal, breast, point half, boneless, separable lean and fat, cooked, braised | Pork, cured, bacon, raw |
|---|---|---|
| Total Carbohydrate | 0.0 g | 0.7 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 | Pork, cured, bacon, raw |
|---|---|---|
| Total Fat | 14.2 g | 45.0 g |
| Saturated Fat | 5.5 g | 15.0 g |
| Monounsaturated Fat | 6.7 g | 20.0 g |
| Polyunsaturated Fat | 1.0 g | 4.8 g |
| Trans Fat | ~ | 0.1 g |
| Omega-3 Fatty Acids | 47.0 mg | 213.0 mg |
| Omega-6 Fatty Acids | 825.0 mg | 4,292.0 mg |
| Protein & Amino Acids | Veal, breast, point half, boneless, separable lean and fat, cooked, braised | Pork, cured, bacon, raw |
|---|---|---|
| Protein | 28.2 g | 11.6 g |
| Histidine | 1,025.0 mg | 436.0 mg |
| Isoleucine | 1,391.0 mg | 544.0 mg |
| Leucine | 2,245.0 mg | 903.0 mg |
| Lysine | 2,326.0 mg | 962.0 mg |
| Methionine | 659.0 mg | 258.0 mg |
| Phenylalanine | 1,138.0 mg | 460.0 mg |
| Threonine | 1,233.0 mg | 454.0 mg |
| Tryptophan | 285.0 mg | 97.0 mg |
| Valine | 1,559.0 mg | 617.0 mg |
| Alanine | 1,680.0 mg | 742.0 mg |
| Arginine | 1,662.0 mg | 751.0 mg |
| Aspartic Acid | 2,435.0 mg | 1,091.0 mg |
| Cystine | 320.0 mg | 129.0 mg |
| Glutamic Acid | 4,467.0 mg | 1,707.0 mg |
| Glycine | 1,450.0 mg | 814.0 mg |
| Proline | 1,179.0 mg | 636.0 mg |
| Serine | 1,057.0 mg | 441.0 mg |
| Tyrosine | 898.0 mg | 363.0 mg |
| Vitamins | Veal, breast, point half, boneless, separable lean and fat, cooked, braised | Pork, cured, bacon, raw |
|---|---|---|
| Vitamin A (RAE) | ~ | 11.0 mcg |
| Vitamin C | ~ | 0.0 mg |
| Vitamin D | ~ | 1.6 mcg |
| Vitamin E | ~ | 0.3 mg |
| Vitamin K | ~ | 0.0 mcg |
| Thiamin (B1) | 0.1 mg | 0.3 mg |
| Riboflavin (B2) | 0.3 mg | 0.1 mg |
| Niacin (B3) | 8.4 mg | 3.8 mg |
| Vitamin B6 | 0.3 mg | 0.2 mg |
| Folate (B9) | 14.0 mcg | 2.0 mcg |
| Vitamin B12 | 1.4 mcg | 0.7 mcg |
| Pantothenic Acid (B5) | 1.1 mg | 0.5 mg |
| Choline | ~ | 46.6 mg |
| Betaine | ~ | 0.9 mg |
| Minerals | Veal, breast, point half, boneless, separable lean and fat, cooked, braised | Pork, cured, bacon, raw |
|---|---|---|
| Calcium | 9.0 mg | 6.0 mg |
| Iron | 0.8 mg | 0.5 mg |
| Magnesium | 21.0 mg | 12.0 mg |
| Phosphorus | 197.0 mg | 188.0 mg |
| Potassium | 278.0 mg | 208.0 mg |
| Sodium | 66.0 mg | 833.0 mg |
| Zinc | 3.9 mg | 1.2 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 11.5 mcg | 20.2 mcg |
| Fluoride | ~ | 4.0 mcg |
| Sterols | Veal, breast, point half, boneless, separable lean and fat, cooked, braised | Pork, cured, bacon, raw |
|---|---|---|
| Cholesterol | 114.0 mg | 68.0 mg |
| Other | Veal, breast, point half, boneless, separable lean and fat, cooked, braised | Pork, cured, bacon, raw |
|---|---|---|
| Alcohol | ~ | 0.0 g |
| Caffeine | ~ | 0.0 mg |
| Theobromine | ~ | 0.0 mg |
| Ash | 0.9 g | 2.5 g |
Frequently asked questions
Which has fewer calories, Veal, breast, point half, boneless, separable lean and fat, cooked, braised or Pork, cured, bacon, raw?
Veal, breast, point half, boneless, separable lean and fat, cooked, braised has fewer calories: 248 kcal for Veal, breast, point half, boneless, separable lean and fat, cooked, braised vs 458 kcal for Pork, cured, bacon, raw per 100 g.
Which has more protein, Veal, breast, point half, boneless, separable lean and fat, cooked, braised or Pork, cured, bacon, raw?
Veal, breast, point half, boneless, separable lean and fat, cooked, braised has more protein: 28.2 g for Veal, breast, point half, boneless, separable lean and fat, cooked, braised vs 11.6 g for Pork, cured, bacon, raw per 100 g.
Is Veal, breast, point half, boneless, separable lean and fat, cooked, braised or Pork, cured, bacon, raw 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.