Veal, thin fat, raw - Nutrition data & facts, nutritional informationHome » Meat and meat products » Veal

Veal, thin fat, raw

Bos taurus

	Energy Distribution % of total food energy
	Protein, total	64.4 %
	Fat, total	35.6 %
	Carbohydrate, total	0 %
	Alcohol	0 %

Refuse: 1%


Content per 100 grams
Energy	549	kJ
Protein, total	21	g
total-N	3.4	g
Fat, total	5.2	g
saturated fatty acids	2.2	g
monounsaturated fatty acids	2.4	g
polyunsaturated fatty acids	0.2	g
Carbohydrate, total	0	g
carbohydrate, available	0	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	1.1	g
Moisture	75.1	g

Vitamins
Vitamin A	0	RE
retinol	0	μg
ß-carotene	0	μg
Vitamin D	0.2	μg
Vitamin E	0.15	aTE
alpha-tocopherol	0.15	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.063	mg
Vitamin B2, riboflavin	0.132	mg
Niacin equivalents	9.67	NE
niacin	6	mg
tryptophan	3.67	mg
Vitamin B6	0.408	mg
Pantothenic Acid	0.9	mg
Biotin	0	μg
Folates	10	μg
Vitamin B12	1.3	μg
Vitamin C	1	mg

Minerals
Sodium, Na	68	mg
Potassium, K	322	mg
Calcium, Ca	7.54	mg
Magnesium, Mg	20	mg
Phosphorus, P	178	mg
Iron, Fe	1.4	mg
Copper, Cu	0.059	mg
Zinc, Zn	4.3	mg
Iodine, I	1.7	μg
Manganese, Mn	0.011	mg
Chromium, Cr	2.2	μg
Selenium, Se	8.4	μg
Nickel, Ni	1.7	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Lactose	0	g
Maltose	0	g
Saccharose	0	g
All sugars, total	0	g
Starch	0	g

Lipids
C 14:0	0.151	g
C 15:0	0.038	g
C 16:0	1.28	g
C 17:0	0.056	g
C 18:0	0.622	g
C 14:1	0.075	g
C 16:1	0.301	g
C 18:1, n-9	2	g
C 20:1, n-11	0	g
C 18:2, n-6	0.094	g
C 18:3, n-3	0.056	g
C 20:4, n-6	0.056	g
C 20:5, n-3	0	g
C 22:5, n-3	0	g

Sums lipids
Sum saturated	2.15	g
Sum monounsaturated	2.43	g
Sum polyunsaturated	0.206	g
Sum n-3 fatty acids	0.056	g
Sum n-6 fatty acids	0.15	g
Trans fatty acids	0.144	g

Cholesterol
Cholesterol	61	mg

Amino acids
Isoleucin	1000	mg
Leucine	1600	mg
Lysine	1600	mg
Methionine	500	mg
Cystine	170	mg
Phenylalanine	810	mg
Tyrosine	710	mg
Threonine	840	mg
Tryptophan	220	mg
Valine	1000	mg
Arginine	1300	mg
Histidine	670	mg
Alanine	1200	mg
Aspartic acid	1900	mg
Glutamic acid	2800	mg
Glycine	1100	mg
Proline	910	mg
Serine	840	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0112