Veal, shank (fore and hind), separable lean and fat, raw 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, shank (fore and hind), separable lean and fat, raw
113 kcal
Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised
223 kcal
Calories
113 kcal
223 kcal
Protein
19.2 g
33.7 g
Carbs
0.0 g
0.0 g
Fiber
~
0.0 g
Sugars
~
0.0 g
Fat
3.5 g
8.8 g
Sodium
84 mg
70 mg
Key takeaways
- Veal, shank (fore and hind), separable lean and fat, raw has 49% fewer calories (113 kcal vs 223 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 19.2 g).
- Veal, shank (fore and hind), separable lean and fat, raw has more fat (3.5 g vs 8.8 g).
- Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised has more sodium (70 mg vs 84 mg).
| Macronutrients | Veal, shank (fore and hind), separable lean and fat, raw | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Calories | 113 kcal | 223 kcal |
| Protein | 19.2 g | 33.7 g |
| Total Fat | 3.5 g | 8.8 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | ~ | 0.0 g |
| Total Sugars | ~ | 0.0 g |
| Water | 76.9 g | 56.2 g |
| Carbohydrates | Veal, shank (fore and hind), separable lean and fat, raw | 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, shank (fore and hind), separable lean and fat, raw | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Total Fat | 3.5 g | 8.8 g |
| Saturated Fat | 1.1 g | 3.2 g |
| Monounsaturated Fat | 1.3 g | 3.5 g |
| Polyunsaturated Fat | 0.4 g | 0.8 g |
| Omega-3 Fatty Acids | 14.0 mg | 120.0 mg |
| Omega-6 Fatty Acids | 269.0 mg | 600.0 mg |
| Protein & Amino Acids | Veal, shank (fore and hind), separable lean and fat, raw | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Protein | 19.2 g | 33.7 g |
| Histidine | 695.0 mg | 1,067.0 mg |
| Isoleucine | 943.0 mg | 1,625.0 mg |
| Leucine | 1,522.0 mg | 2,620.0 mg |
| Lysine | 1,578.0 mg | 2,975.0 mg |
| Methionine | 447.0 mg | 865.0 mg |
| Phenylalanine | 772.0 mg | 1,372.0 mg |
| Threonine | 836.0 mg | 1,442.0 mg |
| Tryptophan | 193.0 mg | 394.0 mg |
| Valine | 1,057.0 mg | 1,818.0 mg |
| Alanine | 1,140.0 mg | 2,026.0 mg |
| Arginine | 1,127.0 mg | 2,002.0 mg |
| Aspartic Acid | 1,650.0 mg | 2,965.0 mg |
| Cystine | 217.0 mg | 402.0 mg |
| Glutamic Acid | 3,030.0 mg | 4,889.0 mg |
| Glycine | 983.0 mg | 1,645.0 mg |
| Proline | 799.0 mg | 1,413.0 mg |
| Serine | 717.0 mg | 1,253.0 mg |
| Tyrosine | 610.0 mg | 1,132.0 mg |
| Vitamins | Veal, shank (fore and hind), separable lean and fat, raw | 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) | 7.5 mg | 6.0 mg |
| Vitamin B6 | 0.4 mg | 0.1 mg |
| Folate (B9) | 15.0 mcg | 21.0 mcg |
| Vitamin B12 | 1.4 mcg | 2.7 mcg |
| Pantothenic Acid (B5) | 1.3 mg | 0.6 mg |
| Choline | ~ | 129.3 mg |
| Betaine | ~ | 17.0 mg |
| Minerals | Veal, shank (fore and hind), separable lean and fat, raw | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Calcium | 20.0 mg | 15.0 mg |
| Iron | 0.8 mg | 2.8 mg |
| Magnesium | 21.0 mg | 28.0 mg |
| Phosphorus | 191.0 mg | 205.0 mg |
| Potassium | 314.0 mg | 260.0 mg |
| Sodium | 84.0 mg | 70.0 mg |
| Zinc | 4.0 mg | 6.6 mg |
| Copper | 0.1 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 7.9 mcg | 38.1 mcg |
| Sterols | Veal, shank (fore and hind), separable lean and fat, raw | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Cholesterol | 75.0 mg | 108.0 mg |
| Other | Veal, shank (fore and hind), separable lean and fat, raw | 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 | 1.0 g | 1.8 g |
Frequently asked questions
Which has fewer calories, Veal, shank (fore and hind), separable lean and fat, raw or Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised?
Veal, shank (fore and hind), separable lean and fat, raw has fewer calories: 113 kcal for Veal, shank (fore and hind), separable lean and fat, raw 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, shank (fore and hind), separable lean and fat, raw 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: 19.2 g for Veal, shank (fore and hind), separable lean and fat, raw 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, shank (fore and hind), separable lean and fat, raw or Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised healthier?
Veal, shank (fore and hind), separable lean and fat, raw 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.