|
|
| back to USDA Nutrition Index |
 |
Veal, shank (fore and hind), separable lean and fat, raw |
|
|
Veal, shank (fore and hind), separable lean and fat, raw (USDA#17276) |
| Serving Size 1 oz |
|
|
|
| Water 76g |
|
| Calories 113 |
|
| Energy 473kj |
|
| Protein 19g |
|
| Total Fat 3g |
|
| Ash 1g |
|
| Total Carbohydrates 0g |
|
| Calcium, Ca 20mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 21mg |
|
| Phosphorus, P 191mg |
|
| Potassium 314mg |
|
| Sodium 84mg |
|
| Zinc, Zn 3mg |
|
| Copper, Cu 7mg |
|
| Manganese, Mn 8mg |
|
| Selenium, Se 7mcg |
|
| Thiamin 7mg |
|
| Riboflavin 0mg |
|
| Niacin 7mg |
|
| Pantothenic acid 1mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 15mcg |
|
| Folic acid 0mcg |
|
| Folate, food 15mcg |
|
| Folate, DFE 15mcg_DFE |
|
| Vitamin B-12 1mcg |
|
| Fatty acids, total saturated 1g |
|
| 10:0 0g |
|
| 12:0 1g |
|
| 14:0 0g |
|
| 16:0 0g |
|
| 18:0 0g |
|
| Fatty acids, total monounsaturated 1g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 1g |
|
| 20:1 7g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 0g |
|
| 20:4 undifferentiated 7g |
|
| Cholesterol 75mg |
|
| 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 0g |
|
| Proline 0g |
|
| Serine 0g |
|
|
|
|
|
|
|
|
Veal, shank (fore and hind), separable lean and 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. |
|
|
 |
|
|
|
| Preparing lamb shanks in a slow cooker ensures that this tough, flavorful cut will be tender and succulent. Have the butcher cut shanks cross-wise into 2 inch pieces so they will fit easily into the cooker. (Whole, uncut shanks will fit a large oval cooker). Don't be alarmed by the quantity of garlic - it becomes sweet and mellow with long cooking, and is delicious squeezed out onto the meat. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Veal cooking temperatures are important to monitor
in order to insure meat is safely cooked to the proper temperature. When
preparing veal, use the ... |
|
|
|
|
|
|
|
|
By making a few adjustments to your favorite recipes,you can minimize the fat content in your daily diet. Use thesuggested low-fat substitutions for the ingredients ... |
|
|
|
|
|
|
|
| Purchasing Tips | Cooking Tips | Cooking Oil Care | Olive Oil Tasting
Oils and Fats Purchasing Tips
Purchasing Tips
A product labeled "whipped butter" is ... |
|
|
|
|
|
|
|
| Types of Fat Structures | Fat Composition of Oils and Solid FatsThe Controversy over Coconut Oil | Olive Oil Nutritional Facts
Types of Fat Structures
All edible ... |
|
|
|
|
|
|
|
| Storage of Liquid Fats | Storage of Solid FatsDeep-Frying Safety Tips | Olive Oil Handling/Safety/Storage
Guidelines for Storage of Liquid Fats
General ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A processed cut taken from the bottom half of the leg. The shank end contains less fat, is not as meaty as the butt end, but it contains only one leg bone, making it easier to ... |
|
|
|
|
|
|
|
| Available most commonly from beef, buffalo, lamb, pork, and veal, this cut of meat is taken from the foreleg of the animal. Since the Shank consists of a large portion of ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| The ham must contain less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 grams of cholesterol per 100 grams and per Reference Amount Customarily ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
