Nutritional Information on Veal, rib, separable lean and fat, raw
Serving Sizes:100 grams
1 oz (28 grams)
1 lb (453 grams)
| Nutrition Facts | |||||||||||
|
Serving Size: 1 oz (28 grams)
|
|||||||||||
| Amount Per Serving | |||||||||||
|
Calories: 45
|
|||||||||||
|
% Daily Value*
|
|||||||||||
| Total Fat 3g | 3% | ||||||||||
| Saturated Fat 1g | 5% | ||||||||||
| Cholesterol 23mg | 7% | ||||||||||
| Sodium 25mg | 1% | ||||||||||
| Total Carboydrates 0g | 0% | ||||||||||
| Dietary Fiber 0g | ~ | ||||||||||
| Sugars 0g | ~ | ||||||||||
| Protein 5g | 10% | ||||||||||
|
|
|||||||||||
|
|||||||||||
|
|
|||||||||||
| *Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs | |||||||||||
Nutrient Information
Vitamins | %DV | |
| Vitamin A | 0 IU | 0% |
| Retinol | 0 mcg | |
| Retional Activity Equivalent | 0 mcg | |
| Alpha Carotene | 0 mcg | |
| Beta Carotene | 0 mcg | |
| Beta Cryptoxanthin | 0 mcg | |
| Lycopene | 0 mcg | |
| Lutein + Zeaxanthin | 0 mcg | |
| Vitamin C | 0 mg | 0% |
| Vitamin E | 0.0588 mg | 0% |
| Vitamin K | 0 mcg | 0% |
| Thiamin | 0.0196 mg | 1% |
| Riboflavin | 0.0644 mg | 3% |
| Niacin | 1.8704 mg | 9% |
| Vitamin B6 | 0.1176 mg | 5% |
| Vitamin B12 | 0.3612 mcg | 6% |
| Folate | 3.36 mcg | 0% |
| Food Folate | 3.36 5.6 mcg | ~ |
| Folic Acid | 0 mcg | ~ |
| Dietary Folate Equivalents | 3.36 mcg | ~ |
| Pantothenic Acid | 0.3164 mcg | 3% |
Minerals | %DV | |
| Calcium | 3.64 mg | 0% |
| Iron | 0.2408 mg | 1% |
| Magnesium | 6.16 mg | 1% |
| Phosphorus | 51.52 mg | 5% |
| Potassium | 81.2 mg | 3% |
| Sodium | 24.92 mg | 1% |
| Zinc | 0.9072 mg | 6% |
| Copper | 0.02856 mg | 1% |
| Manganese | 0.00756 mg | 0% |
| Selenium | 2.296 mcg | 3% |
Fats | %DV | |
| Total Fat | 2.5228 mg | 3% |
| Saturated Fat | 1.0388 mg | 5% |
| Monounsaturated Fat | 0.9604 mg | ~ |
| Polyunsaturated Fat | 0.1764 mg | ~ |
Previous Entry: Veal, loin, separable lean only, cooked, roasted
Next Entry: Veal, rib, separable lean and fat, cooked, braised
