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Veal, chopped, pan fried (without addition of fat and salt) vs Veal, shoulder, roast in oven (without addition of fat and salt): nutrition comparison
Per 100 g: 123 kcal for Veal, chopped, pan fried (without addition of fat and salt), versus 161 kcal for Veal, shoulder, roast in oven (without addition of fat and salt), a difference of 38 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−0.4 g
Fat−4.1 g
Vitamin D+0.1 µg
Omega-3equal
Energy−38 kcal
Protein28.6 g
28.6 g
Fat5.2 g
5.2 g
Vitamin D0 µg
0 µg
Omega-30 g
0 g
Energy161 kcal
161 kcal
Highest vitamin B12 content
Veal, shoulder, roast in oven (without addition of fat and salt) contains 0.4 µg more vitamin B12 per 100 g.
Highest zinc content
Veal, shoulder, roast in oven (without addition of fat and salt) contains 1.4 mg more zinc per 100 g.
Highest iron content
Veal, shoulder, roast in oven (without addition of fat and salt) contains 1.2 mg more iron 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, shoulder, roast in oven (without addition of fat and salt) |
|---|---|---|
| Macronutrients | ||
| Energy | 123 kcal | 161 kcal |
| Protein | 28.2 g | 28.6 g |
| Fat | 1.1 g | 5.2 g |
| of which saturated fat | 0.4 g | 1.7 g |
| of which polyunsaturated | 0.3 g | 0.5 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 | 66.2 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 6 mg | 30 mg |
| Iron | 0.8 mg | 2 mg |
| Magnesium | 25 mg | 30 mg |
| Phosphorus | 230 mg | 270 mg |
| Potassium | 290 mg | 330 mg |
| Sodium | 59 mg | 120 mg |
| Zinc | 4.5 mg | 5.9 mg |
| Vitamins | ||
| Vitamin D | 0.1 µg | 0 µg |
| Vitamin B12 | 1.5 µg | 1.9 µg |
| Vitamin C | 0 mg | 0 mg |
| Folate | 8 µg | 15 µg |
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