United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  17277, Veal, shank (fore and hind), separable lean and fat, cooked, braised
heading Nutrient Unit
Value per 100 g

oz 85 g

piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) 194 g
Proximates Water g 61.74 52.48 119.78
Proximates Energy kcal 191 162 371
Proximates Protein g 31.54 26.81 61.19
Proximates Total lipid (fat) g 6.20 5.27 12.03
Proximates Carbohydrate, by difference g 0.00 0.00 0.00
Minerals Calcium, Ca mg 33 28 64
Minerals Iron, Fe mg 1.25 1.06 2.42
Minerals Magnesium, Mg mg 25 21 48
Minerals Phosphorus, P mg 225 191 436
Minerals Potassium, K mg 305 259 592
Minerals Sodium, Na mg 93 79 180
Minerals Zinc, Zn mg 6.63 5.64 12.86
Vitamins Thiamin mg 0.049 0.042 0.095
Vitamins Riboflavin mg 0.295 0.251 0.572
Vitamins Niacin mg 9.454 8.036 18.341
Vitamins Vitamin B-6 mg 0.265 0.225 0.514
Vitamins Folate, DFE µg 17 14 33
Vitamins Vitamin B-12 µg 1.61 1.37 3.12
Lipids Fatty acids, total saturated g 2.078 1.766 4.031
Lipids Fatty acids, total monounsaturated g 2.339 1.988 4.538
Lipids Fatty acids, total polyunsaturated g 0.541 0.460 1.050
Lipids Cholesterol mg 124 105 241