Veal, variety meats and by-products, tongue, 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, variety meats and by-products, tongue, cooked, braised
202 kcal
Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised
223 kcal
Calories
202 kcal
223 kcal
Protein
25.9 g
33.7 g
Carbs
0.0 g
0.0 g
Fiber
0.0 g
0.0 g
Sugars
~
0.0 g
Fat
10.1 g
8.8 g
Sodium
64 mg
70 mg
Key takeaways
- Veal, variety meats and by-products, tongue, cooked, braised has 9% fewer calories (202 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 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 10.1 g).
- Veal, variety meats and by-products, tongue, cooked, braised has more sodium (64 mg vs 70 mg).
| Macronutrients | Veal, variety meats and by-products, tongue, cooked, braised | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Calories | 202 kcal | 223 kcal |
| Protein | 25.9 g | 33.7 g |
| Total Fat | 10.1 g | 8.8 g |
| Total Carbohydrate | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | 0.0 g |
| Total Sugars | ~ | 0.0 g |
| Water | 64.1 g | 56.2 g |
| Carbohydrates | Veal, variety meats and by-products, tongue, 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 | 0.0 g |
| Total Sugars | ~ | 0.0 g |
| Fats & Fatty Acids | Veal, variety meats and by-products, tongue, cooked, braised | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Total Fat | 10.1 g | 8.8 g |
| Saturated Fat | 4.4 g | 3.2 g |
| Monounsaturated Fat | 4.6 g | 3.5 g |
| Polyunsaturated Fat | 0.4 g | 0.8 g |
| Omega-3 Fatty Acids | ~ | 120.0 mg |
| Omega-6 Fatty Acids | 280.0 mg | 600.0 mg |
| Protein & Amino Acids | Veal, variety meats and by-products, tongue, 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 | 589.0 mg | 1,067.0 mg |
| Isoleucine | 1,108.0 mg | 1,625.0 mg |
| Leucine | 1,863.0 mg | 2,620.0 mg |
| Lysine | 1,901.0 mg | 2,975.0 mg |
| Methionine | 533.0 mg | 865.0 mg |
| Phenylalanine | 1,018.0 mg | 1,372.0 mg |
| Threonine | 1,040.0 mg | 1,442.0 mg |
| Tryptophan | 279.0 mg | 394.0 mg |
| Valine | 1,186.0 mg | 1,818.0 mg |
| Alanine | 1,444.0 mg | 2,026.0 mg |
| Arginine | 1,512.0 mg | 2,002.0 mg |
| Aspartic Acid | 2,200.0 mg | 2,965.0 mg |
| Cystine | 257.0 mg | 402.0 mg |
| Glutamic Acid | 3,510.0 mg | 4,889.0 mg |
| Glycine | 1,516.0 mg | 1,645.0 mg |
| Proline | 1,221.0 mg | 1,413.0 mg |
| Serine | 961.0 mg | 1,253.0 mg |
| Tyrosine | 774.0 mg | 1,132.0 mg |
| Vitamins | Veal, variety meats and by-products, tongue, 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 | 0.0 mcg |
| Vitamin C | 6.0 mg | 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) | 0.4 mg | 0.2 mg |
| Niacin (B3) | 1.5 mg | 6.0 mg |
| Vitamin B6 | 0.2 mg | 0.1 mg |
| Folate (B9) | 9.0 mcg | 21.0 mcg |
| Vitamin B12 | 5.3 mcg | 2.7 mcg |
| Pantothenic Acid (B5) | 0.7 mg | 0.6 mg |
| Choline | ~ | 129.3 mg |
| Betaine | ~ | 17.0 mg |
| Minerals | Veal, variety meats and by-products, tongue, 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 | 2.1 mg | 2.8 mg |
| Magnesium | 18.0 mg | 28.0 mg |
| Phosphorus | 166.0 mg | 205.0 mg |
| Potassium | 162.0 mg | 260.0 mg |
| Sodium | 64.0 mg | 70.0 mg |
| Zinc | 4.5 mg | 6.6 mg |
| Copper | 0.2 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 11.0 mcg | 38.1 mcg |
| Sterols | Veal, variety meats and by-products, tongue, cooked, braised | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Cholesterol | 238.0 mg | 108.0 mg |
| Other | Veal, variety meats and by-products, tongue, 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, variety meats and by-products, tongue, cooked, braised or Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised?
Veal, variety meats and by-products, tongue, cooked, braised has fewer calories: 202 kcal for Veal, variety meats and by-products, tongue, 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, variety meats and by-products, tongue, 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, variety meats and by-products, tongue, 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, variety meats and by-products, tongue, cooked, braised or Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised healthier?
Veal, variety meats and by-products, tongue, 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.