Veal
Nutrition Facts
| Cut |
Calories |
Calories
from fat |
Total
Fat |
Saturated
Fat |
Choles-terol
|
Sodium |
Protein
|
Iron |
| Shoulder, Arm Steak, braised |
170 |
40 |
5g |
1g |
130mg |
75mg |
30g |
6% DV |
| Loin roast (boneless) |
170 |
50 |
6g |
22 to 24 |
135 mg |
85 mg |
28g |
6% DV |
| Rib roast |
150 |
60 |
6g |
29 to 31 |
95 mg |
80 mg |
22g |
4% DV |
Crown roast
(1 to 14 ribs) |
150 |
50 |
6g |
12 to 23 |
90 mg |
80 mg |
22g |
4% DV |
| Rib Eye Roast |
130 |
25 |
3g |
30 to 33 |
90 mg |
60 mg |
24g |
4% DV |
Not a significant source of total carbohydrate,
dietary fiber, sugars, vitamin A, vitamin C and calcium.
How to Use the Chart
This chart lists nutrition facts for a three
ounce cooked, boneless serving of the five most commonly
consumed veal cuts. The cut also has no added fat, salt
or sauce. The figures reflect a serving with all visible
fat removed. Use this information to help you choose and
maintain a healthful diet.
To see how these foods fit into current nutrition
recommendations, compare the veal cuts with the daily values
for a 2,000 and 2,500 calorie diet. Note that your daily
values may be higher or lower depending upon your calorie
needs.
| |
2,000 Calories |
2,500 Calories |
| Total Fat |
less than 65 g |
less than 80 g |
| Saturated Fat |
less than 20 g |
less than 25 g |
| Cholesterol |
less than 300 g |
less than 300 g |
| Sodium |
less than 2400 g |
less than 2400 g |
| Protein |
50 g |
65 g |
| Iron |
15 mg |
18 mg |
