Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil vs Veal, leg (top round), separable lean only, cooked, roasted
Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil has more fat. Veal, leg (top round), separable lean only, cooked, roasted has more protein. Values are per 100 g.
| Nutrient per 100 g | Pork, cured, ham with natural juices, slice, bone-in, separable lean only, heated, pan-broil | Veal, leg (top round), separable lean only, cooked, roasted |
|---|---|---|
| Calories | 150.0 kcal | 150.1 kcal |
| Protein | 27.8 g | 28.1 g |
| Carbohydrates | 0.0 g | 0.0 g |
| Fiber | 0.0 g | 0.0 g |
| Fat | 4.4 g | 3.4 g |