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Nutrition - Facts for Veal, leg (top round), separable lean and fat, cooked, pan-fried, breaded
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Veal, leg (top round), separable lean and fat, cooked, pan-fried, breaded.
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Veal, leg (top round), separable lean and fat, cooked, pan-fried, breaded

Calories 238 Calories from Fat 80
(34%)
 [1]
% Total Quantity
Total Fat 9g 9%
Saturated Fat 3g 3%
Trans Fat g %
Cholesterol 112mg 0.11%
Sodium 454mg 0.45%
Potassium 371mg 0.37%
Total Carbohydrate 10g 10%
Protein 27g 27%


NutrientQuantityUnits
Alanine 1.58 g
Alcohol, ethyl 0.00 g
Arginine 1.58 g
Ash 2.31 g
Aspartic acid 2.31 g
Caffeine 0.00 mg
Calcium, Ca 39.00 mg
Carbohydrate, by difference 9.91 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 112.00 mg
Choline, total 113.20 mg
Copper, Cu 0.07 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.33 g
Dihydrophylloquinone 0.10 mcg
Energy 238.00 kcal
Energy 994.00 kJ
Fatty acids, total monounsaturated 3.39 g
Fatty acids, total polyunsaturated 1.49 g
Fatty acids, total saturated 3.06 g
Fiber, total dietary 0.30 g
Fluoride, F 21.00 mcg
Folate, DFE 33.00 mcg_DFE
Folate, food 19.00 mcg
Folate, total 27.00 mcg
Folic acid 8.00 mcg
Fructose 0.23 g
Galactose 0.00 g
Glucose (dextrose) 0.17 g
Glutamic acid 4.55 g
Glycine 1.37 g
Histidine 0.96 g
Iron, Fe 1.64 mg
Isoleucine 1.34 g
Lactose 0.00 g
Leucine 2.16 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 2.14 g
Magnesium, Mg 31.00 mg
Maltose 0.18 g
Manganese, Mn 0.14 mg
Methionine 0.63 g
Niacin 10.34 mg
Pantothenic acid 1.07 mg
Phenylalanine 1.13 g
Phosphorus, P 250.00 mg
Phytosterols 3.00 mg
Potassium, K 371.00 mg
Proline 1.25 g
Protein 27.29 g
Retinol 10.00 mcg
Riboflavin 0.35 mg
Selenium, Se 16.50 mcg
Serine 1.07 g
Sodium, Na 454.00 mg
Starch 5.49 g
Sucrose 0.00 g
Sugars, total 0.57 g
Theobromine 0.00 mg
Thiamin 0.16 mg
Threonine 1.17 g
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.02 mg
Tocopherol, gamma 0.07 mg
Total lipid (fat) 9.18 g
Tryptophan 0.28 g
Tyrosine 0.86 g
Valine 1.51 g
Vitamin A, IU 34.00 IU
Vitamin A, RAE 10.00 mcg_RAE
Vitamin B-12 1.24 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.40 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin D3 (cholecalciferol) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.53 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 5.10 mcg
Water 51.31 g
Zinc, Zn 2.75 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Donald Taves. "Dietary Intake of Fluoride Ashed (total fluoride) v. Unashed (inorganic fluoride) Analysis of Individual Foods". 1983 British Journal of Nutrition 49 Pg. 295 - 301
  3. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  4. M Fox, C Rayner, P Wu. "Amino Acid composition of Australian foods". 1988 Food Technology in Australia 40 Pg. 320 - 323

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