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Veal, shoulder, whole (arm and blade), separable lean and fat, cooked, braised

228 calories in 100 g

Veal, shoulder, whole (arm and blade), separable lean and fat, cooked, braised Suggest a better name
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Total Calories:228 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:2.28 calories / gram
Weight Watchers Counter:5 Weight Watchers points
 
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Calorie Sources:60% proteins; 40% fats
Fats:10.14 g (91 calories, 10% by weight)
Carbohydrates:~
Proteins:32.06 g (137 calories, 32% by weight)
Alcohol:~
Water:56.40 g (56% by weight)
Fat Composition:47% monounsaturated; 45% saturated; 9% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.13 g
Caffeine:~
Serving Sizes: 100 g
1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
3 oz
Refuse:31 %
Refuse Description:Bone
Food Group:Lamb, Veal, and Game Products
USDA #:17117
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:60 mcg
Vitamin B-2:340 mcg
Vitamin B-3:6.42 mg
Vitamin B-5:1.53 mg
Vitamin B-6:250 mcg
Vitamin B-9:15 mcg
Food folate:15 mcg
Dietary Folate Equivalent:15 mcg
Folic acid:~
Vitamin B-12:1.84 mcg
Added Vitamin B-12:~
Choline:0.12 g
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:420 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:5.90 mcg
Calcium (Ca):35 mg
Copper (Cu):150 mcg
Fluoride (F):~
Iron (Fe):1.42 mg
Magnesium (Mg):27 mg
Manganese (Mn):30 mcg
Phosphorus (P):0.25 g
Potassium (K):0.31 g
Selenium (Se):14.20 mcg
Sodium (Na):95 mg
Zinc (Zn):6.59 mg
Cholesterol:0.13 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:32.06 g
Essential amino acids
Phenylalanine:1.29 g
Leucine:2.55 g
Methionine:0.74 g
Lysine:2.64 g
Isoleucine:1.57 g
Valine:1.77 g
Threonine:1.40 g
Tryptophan:0.32 g
Histidine:1.16 g
Arginine:1.88 g
Non-essential amino acids
Alanine:1.90 g
Aspartic acid:2.76 g
Betaine:16.30 mg
Cystine:0.36 g
Glutamic acid:5.07 g
Glycine:1.64 g
Hydroxyproline:~
Proline:1.33 g
Serine:1.20 g
Tyrosine:1.02 g
Fats Total:10.14 g
Saturated fatty acids:3.75 g
Monounsaturated fatty acids:3.90 g
Polyunsaturated fatty acids:0.73 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]:10 mg
Dodecanoic/Lauric [12:0]:30 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.35 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.03 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.24 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]:0.41 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.41 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]:0.57 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:60 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]:0.10 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:1.24 g
Caffeine:~
Theobromine:~
Product Type:Veal
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_5yJ
Did you know?...To prevent losses of natural vitamins in food try to prepare salads from freshly cut vegetables, otherwise they lose vitamins B and C.
Related: Veal, shoulder, whole (arm and blade), separable lean and fat, raw
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