| back to USDA Nutrition Index |
 |
Veal, composite of trimmed retail cuts, separable lean only, cooked |
|
|
Veal, composite of trimmed retail cuts, separable lean only, cooked (USDA#17091) |
| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
|
|
|
| Water 60g |
|
| Calories 196 |
|
| Energy 820kj |
|
| Protein 31g |
|
| Total Fat 6g |
|
| Ash 1g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 24mg |
|
| Iron, Fe 1mg |
|
| Magnesium, Mg 28mg |
|
| Phosphorus, P 250mg |
|
| Potassium 338mg |
|
| Sodium 89mg |
|
| Zinc, Zn 5mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 3mg |
|
| Selenium, Se 13mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 5mg |
|
| Riboflavin 0mg |
|
| Niacin 8mg |
|
| Pantothenic acid 1mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 16mcg |
|
| Folic acid 0mcg |
|
| Folate, food 16mcg |
|
| Folate, DFE 16mcg_DFE |
|
| Choline, total 123mg |
|
| Betaine 16mg |
|
| Vitamin B-12 1mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 0IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 6mcg |
|
| Fatty acids, total saturated 1g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 1g |
|
| 18:0 0g |
|
| Fatty acids, total monounsaturated 2g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 2g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 2g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 118mg |
|
| Tryptophan 0g |
|
| Threonine 1g |
|
| Isoleucine 1g |
|
| Leucine 2g |
|
| Lysine 2g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 1g |
|
| Tyrosine 1g |
|
| Valine 1g |
|
| Arginine 1g |
|
| Histidine 1g |
|
| Alanine 1g |
|
| Aspartic acid 2g |
|
| Glutamic acid 5g |
|
| Glycine 1g |
|
| Proline 1g |
|
| Serine 1g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Veal, composite of trimmed retail cuts, separable lean only, cooked usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| My original recipe! This brisket takes 4 to 5 hours to cook. Meat must shred apart.
Use shredded brisket for meal with mashed potatoes and gravy, tacos, nachos, taco salad, BBQ sandwiches (just add BBQ sauce to meat) and Brisket Veggie Soup....see recipe. I am known for my Cooking Bag Brisket! |
|
|
 |
|
|
|
| The classic Italian dish of veal cutlets cooked in a lemony sauce is so quick and easy to prepare that you’ll want to serve it often. |
|
|
|
|
|
|
|
| Delicious blend of flavors that makes a great sandwich along with au jus to dip into. |
|
|
 |
|
|
|
| Easy scalloped potatoes that are a great side dish for a week night meal. |
|
|
 |
|
|
|
| Thoroughly rubbing the seasoning mix into the meat takes the place of browning, making this an especially easy roast to prepare. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Veal cooking temperatures are important to monitor
in order to insure meat is safely cooked to the proper temperature. When
preparing veal, use the ... |
|
|
|
|
|
|
|
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
|
|
|
|
|
|
| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
|
|
|
|
|
|
|
| Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top. ... |
|
|
|
|
|
|
|
| A type of fork that is used for a many different cooking tasks when working with variety of different foods that are boiled, baked, cooked, stir-fried, or grilled. Cooking forks ... |
|
|
|
|
|
|
|
| A kitchen utensil that is used for several purposes, such as stirring, serving and transferring food. It has a bowl shaped head attached to a handle or the spoon may be ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration on how to cut watermelon. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
| RecipeTips.com's video tip on how to cut meringue. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
