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Veal, breast, cooked (without addition of fat and salt) vs Veal schnitzel, pan fried in rapeseed oil HOLL: nutrition comparison
Per 100 g: 234 kcal for Veal, breast, cooked (without addition of fat and salt), versus 185 kcal for Veal schnitzel, pan fried in rapeseed oil HOLL, a difference of 49 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Protein23.5 g
23.5 g
Fat15.5 g
15.5 g
Vitamin D5.4 µg
5.4 µg
Omega-30.1 g
0.1 g
Energy234 kcal
234 kcal
Protein−3.3 g
Fat+6.9 g
Vitamin D+5.4 µg
Omega-3−0.1 g
Energy+49 kcal
Protein26.8 g
26.8 g
Fat8.6 g
8.6 g
Vitamin D0 µg
0 µg
Omega-30.3 g
0.3 g
Energy185 kcal
185 kcal
Highest vitamin D content
Veal, breast, cooked (without addition of fat and salt) contains 5.4 µg more vitamin D per 100 g.
Highest saturated fat content
Veal, breast, cooked (without addition of fat and salt) contains 5.7 g more saturated fat per 100 g.
Highest vitamin B12 content
Veal, breast, cooked (without addition of fat and salt) contains 0.4 µg more vitamin B12 per 100 g.
Full comparison, nutrient by nutrient
Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.
| Per 100 g | Veal, breast, cooked (without addition of fat and salt) | Veal schnitzel, pan fried in rapeseed oil HOLL |
|---|---|---|
| Macronutrients | ||
| Energy | 234 kcal | 185 kcal |
| Protein | 23.5 g | 26.8 g |
| Fat | 15.5 g | 8.6 g |
| of which saturated fat | 6.6 g | 0.9 g |
| of which polyunsaturated | 1.2 g | 1.1 g |
| of which omega-3 | 0.1 g | 0.3 g |
| Carbohydrates | 0 g | 0 g |
| of which sugars | 0 g | 0 g |
| Dietary fibre | 0 g | 0 g |
| Water | 60.9 g | 64.6 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 6 mg | 6 mg |
| Iron | 0.9 mg | 2.8 mg |
| Magnesium | 15 mg | 29 mg |
| Phosphorus | 160 mg | 240 mg |
| Potassium | 220 mg | 280 mg |
| Sodium | 41 mg | 390 mg |
| Zinc | 3.7 mg | 3 mg |
| Vitamins | ||
| Vitamin D | 5.4 µg | 0 µg |
| Vitamin B12 | 1.4 µg | 1 µg |
| Vitamin C | 0 mg | 0 mg |
| Folate | 7 µg | 15 µg |
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