Veal, breast, whole, boneless, separable lean… vs. Veal, rib, separable lean only, cooked, braised vs. Lamb, Australian, imported, fresh, leg, bottom,…
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Veal, rib, separable lean only, cooked, braised has the most protein of the foods compared, at 34.4 g per 100g.
| Nutrient | Veal, breast, whole, boneless,… | Veal, rib, separable lean only, cooked,… | Lamb, Australian, imported, fresh, leg,… |
|---|---|---|---|
| Protein | 30.3 G | 34.4 G | 27.5 G |
| Total lipid (fat) | 9.8 G | 7.8 G | 12 G |
| Carbohydrate, by difference | 0 G | 0 G | 0 G |
| Energy | 218 KCAL | 218 KCAL | 219 KCAL |
| Calcium, Ca | 9 MG | 24 MG | 3 MG |
| Iron, Fe | 0.83 MG | 1.4 MG | 2 MG |
| Potassium, K | 289 MG | 318 MG | 279 MG |
| Sodium, Na | 68 MG | 99 MG | 69 MG |
| Cholesterol | 116 MG | 144 MG | 106 MG |
| Fatty acids, total saturated | 3.7 G | 2.6 G | 5.2 G |
| Total Sugars | - | 0 G | 0 G |
| Fiber, total dietary | - | 0 G | 0 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU | 0 IU |
| Fatty acids, total trans | - | - | 0.72 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.