Veal, variety meats and by-products, tongue, 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, variety meats and by-products, tongue, raw
131 kcal
Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised
223 kcal
Calories
131 kcal
223 kcal
Protein
17.2 g
33.7 g
Carbs
1.9 g
0.0 g
Fiber
0.0 g
0.0 g
Sugars
~
0.0 g
Fat
5.5 g
8.8 g
Sodium
82 mg
70 mg
Key takeaways
- Veal, variety meats and by-products, tongue, raw has 41% fewer calories (131 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 17.2 g).
- Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised has more carbs (0.0 g vs 1.9 g).
- Veal, variety meats and by-products, tongue, raw has more fat (5.5 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 82 mg).
| Macronutrients | Veal, variety meats and by-products, tongue, raw | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Calories | 131 kcal | 223 kcal |
| Protein | 17.2 g | 33.7 g |
| Total Fat | 5.5 g | 8.8 g |
| Total Carbohydrate | 1.9 g | 0.0 g |
| Dietary Fiber | 0.0 g | 0.0 g |
| Total Sugars | ~ | 0.0 g |
| Water | 74.5 g | 56.2 g |
| Carbohydrates | Veal, variety meats and by-products, tongue, raw | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Total Carbohydrate | 1.9 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, raw | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Total Fat | 5.5 g | 8.8 g |
| Saturated Fat | 2.4 g | 3.2 g |
| Monounsaturated Fat | 2.5 g | 3.5 g |
| Polyunsaturated Fat | 0.3 g | 0.8 g |
| Omega-3 Fatty Acids | ~ | 120.0 mg |
| Omega-6 Fatty Acids | 200.0 mg | 600.0 mg |
| Protein & Amino Acids | Veal, variety meats and by-products, tongue, raw | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Protein | 17.2 g | 33.7 g |
| Histidine | 392.0 mg | 1,067.0 mg |
| Isoleucine | 736.0 mg | 1,625.0 mg |
| Leucine | 1,238.0 mg | 2,620.0 mg |
| Lysine | 1,263.0 mg | 2,975.0 mg |
| Methionine | 354.0 mg | 865.0 mg |
| Phenylalanine | 677.0 mg | 1,372.0 mg |
| Threonine | 691.0 mg | 1,442.0 mg |
| Tryptophan | 185.0 mg | 394.0 mg |
| Valine | 788.0 mg | 1,818.0 mg |
| Alanine | 960.0 mg | 2,026.0 mg |
| Arginine | 1,005.0 mg | 2,002.0 mg |
| Aspartic Acid | 1,462.0 mg | 2,965.0 mg |
| Cystine | 171.0 mg | 402.0 mg |
| Glutamic Acid | 2,333.0 mg | 4,889.0 mg |
| Glycine | 1,008.0 mg | 1,645.0 mg |
| Proline | 812.0 mg | 1,413.0 mg |
| Serine | 639.0 mg | 1,253.0 mg |
| Tyrosine | 515.0 mg | 1,132.0 mg |
| Vitamins | Veal, variety meats and by-products, tongue, 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 | 0.0 mcg |
| Vitamin C | 5.0 mg | 0.0 mg |
| Vitamin D | ~ | 0.1 mcg |
| Vitamin E | ~ | 0.2 mg |
| Vitamin K | ~ | 4.4 mcg |
| Thiamin (B1) | 0.2 mg | 0.1 mg |
| Riboflavin (B2) | 0.4 mg | 0.2 mg |
| Niacin (B3) | 2.2 mg | 6.0 mg |
| Vitamin B6 | 0.2 mg | 0.1 mg |
| Folate (B9) | 5.0 mcg | 21.0 mcg |
| Vitamin B12 | 6.1 mcg | 2.7 mcg |
| Pantothenic Acid (B5) | 1.2 mg | 0.6 mg |
| Choline | ~ | 129.3 mg |
| Betaine | ~ | 17.0 mg |
| Minerals | Veal, variety meats and by-products, tongue, raw | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Calcium | 7.0 mg | 15.0 mg |
| Iron | 2.7 mg | 2.8 mg |
| Magnesium | 17.0 mg | 28.0 mg |
| Phosphorus | 159.0 mg | 205.0 mg |
| Potassium | 271.0 mg | 260.0 mg |
| Sodium | 82.0 mg | 70.0 mg |
| Zinc | 2.6 mg | 6.6 mg |
| Copper | 0.2 mg | 0.1 mg |
| Manganese | 0.0 mg | 0.0 mg |
| Selenium | 7.0 mcg | 38.1 mcg |
| Sterols | Veal, variety meats and by-products, tongue, raw | Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised |
|---|---|---|
| Cholesterol | 62.0 mg | 108.0 mg |
| Other | Veal, variety meats and by-products, tongue, 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 | 0.9 g | 1.8 g |
Frequently asked questions
Which has fewer calories, Veal, variety meats and by-products, tongue, raw 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, raw has fewer calories: 131 kcal for Veal, variety meats and by-products, tongue, 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, variety meats and by-products, tongue, 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: 17.2 g for Veal, variety meats and by-products, tongue, 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, variety meats and by-products, tongue, raw 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, 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.