Veal, shoulder, blade, separable lean only, raw

113 calories in 100 g

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Veal, shoulder, blade, separable lean only, raw Suggest a better name
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Total Calories:113 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.13 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:74% proteins; 26% fats
Fats:3.26 g (29 calories, 3% by weight)
Carbohydrates:~
Proteins:19.64 g (84 calories, 20% by weight)
Alcohol:~
Water:76.71 g (77% by weight)
Fat Composition:44% monounsaturated; 41% saturated; 14% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:90 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 lb
Refuse:34 %
Refuse Description:Bone 32%, separable fat 2%
Food Group:Lamb, Veal, and Game Products
USDA #:17131
Related Foods: Calories in Blade Roast
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Calories in Veal Bratwurst
Calories in Veal Tongue
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:90 mcg
Vitamin B-2:310 mcg
Vitamin B-3:5.55 mg
Vitamin B-5:1.54 mg
Vitamin B-6:370 mcg
Vitamin B-9:10 mcg
Food folate:10 mcg
Dietary Folate Equivalent:10 mcg
Folic acid:~
Vitamin B-12:1.86 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:270 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):23 mg
Copper (Cu):120 mcg
Fluoride (F):~
Iron (Fe):880 mcg
Magnesium (Mg):23 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.20 g
Potassium (K):0.29 g
Selenium (Se):8.10 mcg
Sodium (Na):97 mg
Zinc (Zn):4.42 mg
Cholesterol:90 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:19.64 g
Essential amino acids
Phenylalanine:0.79 g
Leucine:1.56 g
Methionine:0.45 g
Lysine:1.61 g
Isoleucine:0.96 g
Valine:1.08 g
Threonine:0.85 g
Tryptophan:0.19 g
Histidine:0.71 g
Arginine:1.15 g
Non-essential amino acids
Alanine:1.16 g
Aspartic acid:1.69 g
Betaine:~
Cystine:0.22 g
Glutamic acid:3.10 g
Glycine:1 g
Hydroxyproline:~
Proline:0.82 g
Serine:0.73 g
Tyrosine:0.62 g
Fats Total:3.26 g
Saturated fatty acids:0.98 g
Monounsaturated fatty acids:1.05 g
Polyunsaturated fatty acids:0.34 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]:50 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.56 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.34 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]:0.11 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.93 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]:0.24 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:10 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]:90 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:1.06 g
Caffeine:~
Theobromine:~
Product Type:Veal
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_1vO
Did you know?...Before modern food storage techniques were devised, sailors on long voyages would frequently eat only meat, bread, and canned foods - all of which are low in Vitamin C. Fresh fruits and vegetables - the best source of vitamin C - were a scarce commodity because of their short shelf-life.
Related: Veal, shoulder, blade, separable lean and fat, cooked, roasted
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