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Veal, shank (fore and hind), separable lean only, raw |
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Veal, shank (fore and hind), separable lean only, raw (USDA#17278) |
| Serving Size 1 oz |
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| Water 77g |
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| Calories 108 |
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| Energy 452kj |
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| Protein 19g |
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| Total Fat 2g |
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| Ash 1g |
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| Total Carbohydrates 0g |
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| Calcium, Ca 20mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 21mg |
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| Phosphorus, P 192mg |
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| Potassium 316mg |
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| Sodium 85mg |
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| Zinc, Zn 4mg |
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| Copper, Cu 7mg |
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| Manganese, Mn 8mg |
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| Selenium, Se 8mcg |
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| Thiamin 8mg |
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| Riboflavin 0mg |
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| Niacin 7mg |
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| Pantothenic acid 1mg |
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| Vitamin B-6 0mg |
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| Folate, total 15mcg |
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| Folic acid 0mcg |
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| Folate, food 15mcg |
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| Folate, DFE 15mcg_DFE |
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| Vitamin B-12 1mcg |
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| Fatty acids, total saturated 0g |
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| 12:0 0g |
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| 14:0 8g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 8g |
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| 18:1 undifferentiated 0g |
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| 20:1 7g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 8g |
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| 20:4 undifferentiated 7g |
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| Cholesterol 75mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 1g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 1g |
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| Glutamic acid 3g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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Veal, shank (fore and hind), separable lean only, raw usda nutrition - Related Content |
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| 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. |
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| 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. |
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Veal cooking temperatures are important to monitor
in order to insure meat is safely cooked to the proper temperature. When
preparing veal, use the ... |
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| 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 ... |
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| 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 ... |
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| 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 ... |
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| 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 ... |
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| A descriptor of wine that is too young to consume, may be too acidic and unbalanced. |
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