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Veal, chopped, pan fried (without addition of fat and salt) vs Veal, knuckle, braised (whitout addition of fat and salt): nutrition comparison
Per 100 g: 123 kcal for Veal, chopped, pan fried (without addition of fat and salt), versus 158 kcal for Veal, knuckle, braised (whitout addition of fat and salt), a difference of 35 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Protein28.2 g
28.2 g
Fat1.1 g
1.1 g
Vitamin D0.1 µg
0.1 µg
Omega-30 g
0 g
Energy123 kcal
123 kcal
Protein−1.5 g
Fat−3.2 g
Vitamin D+0.1 µg
Omega-3equal
Energy−35 kcal
Protein29.7 g
29.7 g
Fat4.3 g
4.3 g
Vitamin D0 µg
0 µg
Omega-30 g
0 g
Energy158 kcal
158 kcal
Highest vitamin B12 content
Veal, chopped, pan fried (without addition of fat and salt) contains 0.6 µg more vitamin B12 per 100 g.
Highest iron content
Veal, knuckle, braised (whitout addition of fat and salt) contains 2.7 mg more iron per 100 g.
Highest zinc content
Veal, chopped, pan fried (without addition of fat and salt) contains 1 mg more zinc 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, chopped, pan fried (without addition of fat and salt) | Veal, knuckle, braised (whitout addition of fat and salt) |
|---|---|---|
| Macronutrients | ||
| Energy | 123 kcal | 158 kcal |
| Protein | 28.2 g | 29.7 g |
| Fat | 1.1 g | 4.3 g |
| of which saturated fat | 0.4 g | 1.3 g |
| of which polyunsaturated | 0.3 g | 0.4 g |
| of which omega-3 | 0 g | 0 g |
| Carbohydrates | 0 g | 0 g |
| of which sugars | 0 g | 0 g |
| Dietary fibre | 0 g | 0 g |
| Water | 70.6 g | 66 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 6 mg | 7 mg |
| Iron | 0.8 mg | 3.5 mg |
| Magnesium | 25 mg | 26 mg |
| Phosphorus | 230 mg | 270 mg |
| Potassium | 290 mg | 280 mg |
| Sodium | 59 mg | 44 mg |
| Zinc | 4.5 mg | 3.5 mg |
| Vitamins | ||
| Vitamin D | 0.1 µg | 0 µg |
| Vitamin B12 | 1.5 µg | 0.9 µg |
| Vitamin C | 0 mg | 0 mg |
| Folate | 8 µg | 14 µg |
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