Meat & Poultry · SOURCE-BASED NUTRITION
Veal, Australian, shank, fore, bone-in, separable lean and fat, raw nutrition facts
SR Legacy
Veal, Australian, shank, fore, bone-in, separable lean and fat, raw. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 145 kcal | — |
| Protein | 19.6 g | 39.2% |
| Carbohydrate, by difference | 0 g | 0% |
| Total lipid (fat) | 7.42 g | 9.5% |
| Fiber, total dietary | 0 g | 0% |
| Total Sugars | 0 g | — |
| Fatty acids, total saturated | 2.95 g | 14.8% |
| Cholesterol | 65 mg | 21.7% |
| Sodium, Na | 108 mg | 4.7% |
| Calcium, Ca | 15 mg | 1.2% |
| Iron, Fe | 0.99 mg | 5.5% |
| Vitamin A, RAE | 2 µg | 0.2% |
| Vitamin C, total ascorbic acid | 0 mg | 0% |
| Alanine | 1.13 g | — |
| Alcohol, ethyl | 0 g | — |
| Arginine | 1.12 g | — |
| Ash | 1 g | — |
| Aspartic acid | 1.64 g | — |
| Caffeine | 0 mg | — |
| Carotene, alpha | 0 µg | — |
| Carotene, beta | 0 µg | — |
| Cryptoxanthin, beta | 0 µg | — |
| Cystine | 0.22 g | — |
| Fatty acids, total monounsaturated | 3.04 g | — |
| Fatty acids, total polyunsaturated | 0.53 g | — |
| Fatty acids, total trans | 0.33 g | — |
| Fructose | 0 g | — |
| Galactose | 0 g | — |
| Glucose | 0 g | — |
| Glutamic acid | 3.01 g | — |
| Glycine | 0.98 g | — |
| Histidine | 0.69 g | — |
| Hydroxyproline | 0.1 g | — |
| Isoleucine | 0.94 g | — |
| Lactose | 0 g | — |
| Leucine | 1.51 g | — |
| Lutein + zeaxanthin | 0 µg | — |
| Lycopene | 0 µg | — |
| Lysine | 1.57 g | — |
| Maltose | 0 g | — |
| Methionine | 0.44 g | — |
| MUFA 14:1 | 0.06 g | — |
| MUFA 16:1 | 0.23 g | — |
| MUFA 18:1 | 2.75 g | — |
| MUFA 18:1-11 t (18:1t n-7) | 0.11 g | — |
| MUFA 20:1 | 0.01 g | — |
| Phenylalanine | 0.77 g | — |
| Proline | 0.79 g | — |
| PUFA 18:2 | 0.26 g | — |
| PUFA 18:3 | 0.07 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:2 n-6 c,c | 0 g | — |
| PUFA 20:3 | 0 g | — |
| PUFA 20:4 | 0.09 g | — |
| PUFA 20:5 n-3 (EPA) | 0.04 g | — |
| PUFA 22:5 n-3 (DPA) | 0.07 g | — |
| Retinol | 2 µg | — |
| Serine | 0.71 g | — |
| SFA 10:0 | 0.01 g | — |
| SFA 12:0 | 0.01 g | — |
| SFA 14:0 | 0.23 g | — |
| SFA 15:0 | 0.04 g | — |
| SFA 16:0 | 1.55 g | — |
| SFA 17:0 | 0.08 g | — |
| SFA 18:0 | 1.01 g | — |
| SFA 20:0 | 0.01 g | — |
| SFA 22:0 | 0.01 g | — |
| SFA 24:0 | 0 g | — |
| SFA 4:0 | 0 g | — |
| SFA 6:0 | 0 g | — |
| Sucrose | 0 g | — |
| Theobromine | 0 mg | — |
| Threonine | 0.83 g | — |
| Tryptophan | 0.19 g | — |
| Tyrosine | 0.61 g | — |
| Valine | 1.05 g | — |
| Vitamin A, IU | 8 iu | — |
| Water | 72.6 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Iron (5.5% DV), Calcium (1.2% DV) and Vitamin A (0.2% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Iron: oxygen transport
This amount provides 0.99 mg. Iron is needed for hemoglobin and myoglobin, which carry oxygen, and supports growth and neurological development. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceCalcium: bones, muscles and nerves
This amount provides 15 mg. Calcium helps form bones and teeth and supports normal muscle, nerve and blood-vessel function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin A: vision and immune function
This amount provides 2 µg. Vitamin A supports normal vision, immune function, growth and cell development. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
Contributes Iron
This amount provides 0.99 mg. Iron is needed for hemoglobin and myoglobin, which carry oxygen, and supports growth and neurological development. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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