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Veal, leg (top round), separable lean and fat, raw

117 calories in 100 g

Veal, leg (top round), separable lean and fat, raw Suggest a better name
Weight Loss Rating:
Total Calories:117 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.17 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:76% proteins; 24% fats
Fats:3.08 g (28 calories, 3% by weight)
Carbohydrates:~
Proteins:20.98 g (90 calories, 21% by weight)
Alcohol:~
Water:74.80 g (75% by weight)
Fat Composition:46% saturated; 44% monounsaturated; 9% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:78 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 lb
Food Group:Lamb, Veal, and Game Products
USDA #:17094
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:80 mcg
Vitamin B-2:270 mcg
Vitamin B-3:9.42 mg
Vitamin B-5:1.07 mg
Vitamin B-6:460 mcg
Vitamin B-9:14 mcg
Food folate:14 mcg
Dietary Folate Equivalent:14 mcg
Folic acid:~
Vitamin B-12:1.04 mcg
Added Vitamin B-12:~
Choline:89.50 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:300 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:3.90 mcg
Calcium (Ca):5 mg
Copper (Cu):100 mcg
Fluoride (F):~
Iron (Fe):790 mcg
Magnesium (Mg):26 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.22 g
Potassium (K):0.37 g
Selenium (Se):9 mcg
Sodium (Na):63 mg
Zinc (Zn):2.30 mg
Cholesterol:78 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:20.98 g
Essential amino acids
Phenylalanine:0.84 g
Leucine:1.67 g
Methionine:0.49 g
Lysine:1.72 g
Isoleucine:1.03 g
Valine:1.15 g
Threonine:0.91 g
Tryptophan:0.21 g
Histidine:0.76 g
Arginine:1.23 g
Non-essential amino acids
Alanine:1.24 g
Aspartic acid:1.81 g
Betaine:13.20 mg
Cystine:0.23 g
Glutamic acid:3.31 g
Glycine:1.07 g
Hydroxyproline:~
Proline:0.87 g
Serine:0.78 g
Tyrosine:0.66 g
Fats Total:3.08 g
Saturated fatty acids:1.18 g
Monounsaturated fatty acids:1.12 g
Polyunsaturated fatty acids:0.24 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.10 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.63 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.39 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.12 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.97 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.18 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:20 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:50 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.12 g
Caffeine:~
Theobromine:~
Product Type:Veal
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_4hw
Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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