Veal vs Bison
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Veal, shank (fore and hind), separable lean and fat, cooked, braised is higher in more vitamins & minerals
Calories (kcal)
Veal 191
Bison 146
Protein (g)
Veal 31.5
Bison 20.2
Carbs (g)
Veal 0
Bison 0.050
Fat (g)
Veal 6.20
Bison 7.21
Fiber (g)
Veal —
Bison 0
Quick answers
Which has more protein?
Veal, shank (fore and hind), separable lean and fat, cooked, braised — 31.5g vs 20.2g per 100g.
Which has fewer calories?
Bison, ground, grass-fed, raw — 146 vs 191 kcal per 100g.
Which is more nutrient-dense?
Veal, shank (fore and hind), separable lean and fat, cooked, braised scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Veal | Bison | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 191 kcal | 146 kcal | +31% |
| Macronutrients | |||
| Water | 61.7 g | 71.6 g | -14% |
| Protein | 31.5 g | 20.2 g | +56% |
| Total lipid (fat) | 6.20 g | 7.21 g | -14% |
| Carbohydrate, by difference | 0 g | 0.050 g | -100% |
| Fiber, total dietary | — | 0 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.08 g | 2.92 g | -29% |
| Fatty acids, total monounsaturated | 2.34 g | 2.75 g | -15% |
| Cholesterol | 124 mg | 55.0 mg | +125% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0 mg | |
| Thiamin (Vitamin B1) | 0.049 mg | 0.141 mg | -65% |
| Riboflavin (Vitamin B2) | 0.295 mg | 0.246 mg | +20% |
| Niacin (Vitamin B3) | 9.45 mg | 5.32 mg | +78% |
| Pantothenic acid (Vitamin B5) | 1.23 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.265 mg | 0.383 mg | -31% |
| Biotin (Vitamin B7) | 17.0 ug | 12.0 ug | +42% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | — | 85.8 mg | |
| Vitamin B-12 — Cobalamin | 1.61 ug | 1.94 ug | -17% |
| Vitamin A, RAE | — | 0 ug | |
| Carotene, beta | — | 0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 0.190 mg | |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 33.0 mg | 11.0 mg | +200% |
| Iron, Fe | 1.25 mg | 2.78 mg | -55% |
| Magnesium, Mg | 25.0 mg | 21.0 mg | +19% |
| Phosphorus, P | 225 mg | 194 mg | +16% |
| Potassium, K | 305 mg | 328 mg | -7% |
| Sodium, Na | 93.0 mg | 70.0 mg | +33% |
| Zinc, Zn | 6.63 mg | 4.59 mg | +44% |
| Copper, Cu | 0.111 mg | 0.140 mg | -21% |
| Manganese, Mn | 0.015 mg | — | |
| Selenium, Se | 15.3 ug | 20.0 ug | -23% |
| Other Nutrients | |||
| Energy | 799 kj | 611 kj | +31% |
| Ash | 1.12 g | 0.910 g | +23% |
| Total Sugars | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 17.0 ug | 12.0 ug | +42% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 17.0 ug | 12.0 ug | +42% |
| Betaine | — | 12.6 mg | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | — | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | — | 0 ug | |
| Vitamin K1 — Phylloquinone | — | 1.20 ug | |
| SFA 4:0 (Butyric acid) | — | 0 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0.003 g | |
| SFA 10:0 (Capric acid) | 0.003 g | 0.003 g | = |
| SFA 12:0 (Lauric acid) | 0.023 g | 0.003 g | +667% |
| SFA 14:0 (Myristic acid) | 0.236 g | 0.129 g | +83% |
| SFA 16:0 (Palmitic acid) | 1.12 g | 1.30 g | -14% |
| SFA 18:0 (Stearic acid) | 0.636 g | 1.48 g | -57% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.233 g | 0.144 g | +62% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 2.02 g | 2.59 g | -22% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.012 g | 0.023 g | -48% |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| Fatty acids, total polyunsaturated | 0.541 g | 0.336 g | +61% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.415 g | 0.261 g | +59% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.029 g | 0.038 g | -24% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.089 g | 0.037 g | +141% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0 g | |
| Tryptophan (EAA) | 0.318 g | 0.153 g | +108% |
| Threonine (EAA) | 1.38 g | 0.918 g | +50% |
| Isoleucine (EAA, BCAA) | 1.55 g | 0.977 g | +59% |
| Leucine (EAA, BCAA) | 2.51 g | 1.74 g | +44% |
| Lysine (EAA) | 2.60 g | 1.88 g | +38% |
| Methionine (EAA) | 0.737 g | 0.547 g | +35% |
| Cystine (conditionally essential) | 0.258 g | 0.241 g | +7% |
| Phenylalanine (EAA) | 1.27 g | 0.859 g | +48% |
| Tyrosine (conditionally essential) | 1.00 g | 0.688 g | +46% |
| Valine (EAA, BCAA) | 1.74 g | 1.09 g | +60% |
| Arginine (conditionally essential) | 1.86 g | 1.38 g | +35% |
| Histidine (EAA) | 1.14 g | 0.742 g | +54% |
| Alanine | 1.88 g | 1.35 g | +39% |
| Aspartic acid | 2.72 g | 1.98 g | +38% |
| Glutamic acid | 4.99 g | 3.30 g | +51% |
| Glycine (conditionally essential) | 1.62 g | 1.31 g | +23% |
| Proline (conditionally essential) | 1.32 g | 1.04 g | +27% |
| Serine | 1.18 g | 0.842 g | +40% |
| Hydroxyproline | — | 0.253 g | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Veal, shank (fore and hind), separable lean and fat, cooked, braised nutrition facts Bison, ground, grass-fed, raw nutrition facts Compare other foods →
Dig deeper — biggest differences
Calcium, Ca +200% in Veal, shank (fore and hind), separable lean and fat, cooked, braised Niacin (Vitamin B3) +78% in Veal, shank (fore and hind), separable lean and fat, cooked, braised Thiamin (Vitamin B1) -65% in Veal, shank (fore and hind), separable lean and fat, cooked, braised Protein +56% in Veal, shank (fore and hind), separable lean and fat, cooked, braised
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