Veal, leg (top round), separable lean only, raw

485 calories in 1 lb

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Veal, leg (top round), separable lean only, raw Suggest a better name
Weight Loss Rating:
Total Calories:485 calories in 1 lb
Serving Weight:1 lb = 454g ≈ 1.000lb ≈ 16.00oz
Caloric Density:1.07 calories / gram
Weight Watchers Counter:10 Weight Watchers points
 
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Calorie Sources:85% proteins; 15% fats
Fats:7.98 g (72 calories, 2% by weight)
Carbohydrates:~
Proteins:96.53 g (412 calories, 21% by weight)
Alcohol:~
Water:343.92 g (76% by weight)
Fat Composition:44% monounsaturated; 42% saturated; 14% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.35 g
Caffeine:~
Serving Sizes: 100 g
1 oz
1 lb
Refuse:2 %
Refuse Description:Separable fat
Food Group:Lamb, Veal, and Game Products
USDA #:17099
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Calories in Veal Tongue
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:362.88 mcg
Vitamin B-2:1.27 mg
Vitamin B-3:43.36 mg
Vitamin B-5:4.94 mg
Vitamin B-6:2.13 mg
Vitamin B-9:63.50 mcg
Food folate:63.50 mcg
Dietary Folate Equivalent:63.50 mcg
Folic acid:~
Vitamin B-12:4.76 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.32 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):22.68 mg
Copper (Cu):498.96 mcg
Fluoride (F):~
Iron (Fe):3.63 mg
Magnesium (Mg):0.12 g
Manganese (Mn):90.72 mcg
Phosphorus (P):1.01 g
Potassium (K):1.69 g
Selenium (Se):41.28 mcg
Sodium (Na):0.29 g
Zinc (Zn):10.61 mg
Cholesterol:0.35 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:96.53 g
Essential amino acids
Phenylalanine:3.86 g
Leucine:7.67 g
Methionine:2.22 g
Lysine:7.94 g
Isoleucine:4.72 g
Valine:5.31 g
Threonine:4.22 g
Tryptophan:0.95 g
Histidine:3.49 g
Arginine:5.67 g
Non-essential amino acids
Alanine:5.72 g
Aspartic acid:8.30 g
Betaine:~
Cystine:1.09 g
Glutamic acid:15.24 g
Glycine:4.94 g
Hydroxyproline:~
Proline:3.99 g
Serine:3.58 g
Tyrosine:3.04 g
Fats Total:7.98 g
Saturated fatty acids:2.40 g
Monounsaturated fatty acids:2.54 g
Polyunsaturated fatty acids:0.82 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]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.14 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.36 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.82 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]:0.27 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.27 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]:0.59 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:45.36 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]:0.23 g
[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:5.17 g
Caffeine:~
Theobromine:~
Product Type:Veal
Weight Watchers Points:10 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:1 / 10
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Did you know?...Onions come in three colors - yellow, red, and white. Approximately 88 percent of the onion crop is devoted to yellow onion production, with about 7 percent red onions and 5 percent white onions.
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