|
|
| back to USDA Nutrition Index |
 |
Veal, composite of trimmed retail cuts, separable lean only, raw |
|
 |
Veal, composite of trimmed retail cuts, separable lean only, raw (USDA#17090) |
| Serving Size 1 oz |
 |
 |
 |
| Water 75g |
 |
| Calories 112 |
 |
| Energy 469kj |
 |
| Protein 20g |
 |
| Total Fat 2g |
 |
| Ash 1g |
 |
| Total Carbohydrates 0g |
 |
| Dietary Fiber 0g |
 |
| Calcium, Ca 15mg |
 |
| Iron, Fe 0mg |
 |
| Magnesium, Mg 25mg |
 |
| Phosphorus, P 211mg |
 |
| Potassium 328mg |
 |
| Sodium 86mg |
 |
| Zinc, Zn 3mg |
 |
| Copper, Cu 0mg |
 |
| Manganese, Mn 2mg |
 |
| Selenium, Se 8mcg |
 |
| Vitamin C, total ascorbic acid 0mg |
 |
| Thiamin 8mg |
 |
| Riboflavin 0mg |
 |
| Niacin 7mg |
 |
| Pantothenic acid 1mg |
 |
| Vitamin B-6 0mg |
 |
| Folate, total 13mcg |
 |
| Folic acid 0mcg |
 |
| Folate, food 13mcg |
 |
| Folate, DFE 13mcg_DFE |
 |
| Vitamin B-12 1mcg |
 |
| Vitamin A, IU 0IU |
 |
| Vitamin A, RAE 0mcg_RAE |
 |
| Retinol 0mcg |
 |
| Vitamin E (alpha-tocopherol) 0mg |
 |
| Fatty acids, total saturated 0g |
 |
| 10:0 0g |
 |
| 12:0 0g |
 |
| 14:0 4g |
 |
| 16:0 0g |
 |
| 18:0 0g |
 |
| Fatty acids, total monounsaturated 0g |
 |
| 16:1 undifferentiated 8g |
 |
| 18:1 undifferentiated 0g |
 |
| Fatty acids, total polyunsaturated 0g |
 |
| 18:2 undifferentiated 0g |
 |
| 18:3 undifferentiated 0g |
 |
| 20:4 undifferentiated 8g |
 |
| Cholesterol 83mg |
 |
| Tryptophan 0g |
 |
| Threonine 0g |
 |
| Isoleucine 0g |
 |
| Leucine 1g |
 |
| Lysine 1g |
 |
| Methionine 0g |
 |
| Cystine 0g |
 |
| Phenylalanine 0g |
 |
| Tyrosine 0g |
 |
| Valine 1g |
 |
| Arginine 1g |
 |
| Histidine 0g |
 |
| Alanine 1g |
 |
| Aspartic acid 1g |
 |
| Glutamic acid 3g |
 |
| Glycine 1g |
 |
| Proline 0g |
 |
| Serine 0g |
 |
 |
 |
 |
|
 |
|
 |
Veal, composite of trimmed retail cuts, separable lean only, raw - Related Content |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
 |
| The classic Italian dish of veal cutlets cooked in a lemony sauce is so qui... |
|
 |
 |
 |
|
 |
| A loin of pork provides a mild flavor for an enjoyable grilled meal. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| The many types of grains that are used for food have much in common des... |
|
 |
|
|
 |
|
 |
| Veal cooking temperatures are important to monitor in o... |
|
 |
|
|
 |
|
 |
| Types of Lamb | Shoulder | Breast and ForeshankRib | Loin/Flank | Leg |... |
|
 |
|
|
 |
|
 |
| The first thing to do before starting any kind of trimming process is t... |
|
 |
|
|
 |
|
 |
| Many cuts of beef purchased at a food store or specialty meat market are... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| A ham that is first treated with a salt mixture and then exposed to a natur... |
|
 |
|
|
 |
|
 |
| The ham must contain less than 10 grams of fat, 4.5 grams or less of satura... |
|
 |
|
|
 |
|
 |
| A descriptor of wine that is too young to consume, may be too acidic and un... |
|
 |
|
|
 |
|
 |
| Descriptor of wine that is thin and a bit astringent, a complement for some... |
|
 |
|
|
 |
|
 |
| An olive that is green in color and ready to be cured. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| RecipeTips.com's video demonstration on how to cut watermelon. For more coo... |
|
 |
|
|
 |
|
 |
| RecipeTips.com's video tip on how to cut meringue. For more cooking tips an... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|
|
 |
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2010 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
 |
|