|
|
| back to USDA Nutrition Index |
 |
Veal, composite of trimmed retail cuts, separable fat, raw |
|
 |
Veal, composite of trimmed retail cuts, separable fat, raw (USDA#17092) |
| Serving Size 1 oz |
 |
 |
 |
| Water 24g |
 |
| Calories 638 |
 |
| Energy 2669kj |
 |
| Protein 6g |
 |
| Total Fat 67g |
 |
| Ash 0g |
 |
| Total Carbohydrates 0g |
 |
| Dietary Fiber 0g |
 |
| Calcium, Ca 7mg |
 |
| Iron, Fe 0mg |
 |
| Magnesium, Mg 5mg |
 |
| Phosphorus, P 73mg |
 |
| Potassium 107mg |
 |
| Sodium 26mg |
 |
| Zinc, Zn 0mg |
 |
| Copper, Cu 0mg |
 |
| Manganese, Mn 0mg |
 |
| Selenium, Se 5mcg |
 |
| Vitamin C, total ascorbic acid 0mg |
 |
| Thiamin 0mg |
 |
| Riboflavin 8mg |
 |
| Niacin 2mg |
 |
| Pantothenic acid 0mg |
 |
| Vitamin B-6 0mg |
 |
| Folate, total 4mcg |
 |
| Folic acid 0mcg |
 |
| Folate, food 4mcg |
 |
| Folate, DFE 4mcg_DFE |
 |
| Vitamin B-12 0mcg |
 |
| Vitamin A, IU 0IU |
 |
| Vitamin A, RAE 0mcg_RAE |
 |
| Retinol 0mcg |
 |
| Vitamin E (alpha-tocopherol) 0mg |
 |
| Fatty acids, total saturated 32g |
 |
| 10:0 8g |
 |
| 12:0 0g |
 |
| 14:0 3g |
 |
| 16:0 16g |
 |
| 18:0 10g |
 |
| Fatty acids, total monounsaturated 28g |
 |
| 16:1 undifferentiated 3g |
 |
| 18:1 undifferentiated 24g |
 |
| Fatty acids, total polyunsaturated 3g |
 |
| 18:2 undifferentiated 2g |
 |
| 18:3 undifferentiated 0g |
 |
| Cholesterol 73mg |
 |
| Tryptophan 6g |
 |
| Threonine 0g |
 |
| Isoleucine 0g |
 |
| Leucine 0g |
 |
| Lysine 0g |
 |
| Methionine 0g |
 |
| Cystine 6g |
 |
| Phenylalanine 0g |
 |
| Tyrosine 0g |
 |
| Valine 0g |
 |
| Arginine 0g |
 |
| Histidine 0g |
 |
| Alanine 0g |
 |
| Aspartic acid 0g |
 |
| Glutamic acid 0g |
 |
| Glycine 0g |
 |
| Proline 0g |
 |
| Serine 0g |
 |
 |
 |
 |
|
 |
|
 |
Veal, composite of trimmed retail cuts, separable fat, raw usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
 |
| 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. |
|
 |
 |
 |
|
 |
| 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 in spite of the differences in size, color, texture, and flavor. All grains are the seeds of the plants ... |
|
 |
|
|
 |
|
 |
|
Veal cooking temperatures are important to monitor
in order to insure meat is safely cooked to the proper temperature. When
preparing veal, use the ... |
|
 |
|
|
 |
|
 |
|
Types of Lamb | Shoulder | Breast and ForeshankRib | Loin/Flank | Leg | Variety Meats | Special-Order Cuts
Lamb, the meat from the carcass of a young sheep, is a lean red ... |
|
 |
|
|
 |
|
 |
|
The first thing to do before starting any kind of trimming process is to be sure that the knives to be used are sharp. This will make the process go more smoothly. Dull ... |
|
 |
|
|
 |
|
 |
|
Many cuts of beef purchased at a food store or specialty meat market are ready to cook, but some cuts may need additional trimming or boning before they can be cooked. If ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat. During the air-drying process the salt draws out ... |
|
 |
|
|
 |
|
 |
| A cooking utensil that enables liquid fat to be gathered and removed from juices that are come from roasted meats, stews, soups and stocks. Fat is typically skimmed off the ... |
|
 |
|
|
 |
|
 |
| A descriptor of wine that is too young to consume, may be too acidic and unbalanced. |
|
 |
|
|
 |
|
 |
| Positive Descriptor of wine that fills the mouth. Although “fat” wines typically lack elegance, “fat” wine is highly valued by connoisseurs of sweet dessert wines. |
|
 |
|
|
 |
|
 |
| An olive that is green in color and ready to be cured. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|
|
 |
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
 |
|