United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  17093, Veal, composite of trimmed retail cuts, separable fat, cooked
heading Nutrient Unit
Value per 100 g

oz 85g

unit, cooked (yield from 1 lb raw meat) 290g
Proximates Water g 21.65 18.40 62.78
Proximates Energy kcal 642 546 1862
Proximates Protein g 9.42 8.01 27.32
Proximates Total lipid (fat) g 66.74 56.73 193.55
Proximates Carbohydrate, by difference g 0.00 0.00 0.00
Proximates Fiber, total dietary g 0.0 0.0 0.0
Minerals Calcium, Ca mg 4 3 12
Minerals Iron, Fe mg 1.00 0.85 2.90
Minerals Magnesium, Mg mg 10 8 29
Minerals Phosphorus, P mg 116 99 336
Minerals Potassium, K mg 173 147 502
Minerals Sodium, Na mg 57 48 165
Minerals Zinc, Zn mg 0.87 0.74 2.52
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.020 0.017 0.058
Vitamins Riboflavin mg 0.120 0.102 0.348
Vitamins Niacin mg 2.790 2.372 8.091
Vitamins Vitamin B-6 mg 0.110 0.094 0.319
Vitamins Folate, DFE µg 5 4 14
Vitamins Vitamin B-12 µg 0.55 0.47 1.60
Vitamins Vitamin A, RAE µg 0 0 0
Vitamins Vitamin A, IU IU 0 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 0.25 0.21 0.72
Lipids Fatty acids, total saturated g 32.390 27.532 93.931
Lipids Fatty acids, total monounsaturated g 27.980 23.783 81.142
Lipids Fatty acids, total polyunsaturated g 3.230 2.746 9.367
Lipids Cholesterol mg 73 62 212