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
Related Foods: Calories in Lean Ground Beef
Calories in Lean Ground Pork
Calories in Raw Bacon
Calories in Sugar Apples
Calories in Tip Round
Calories in Top Loin
Calories in Veal Brain
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?...Cruciferous vegetables such as broccoli tend to release strong smelling chemical compounds when cooked. These ammonia and hydrogen sulfide compounds will smell up the kitchen. Steaming or cooking in a small amount of water and as fast as possible will reduce this problem.
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