Veal, sirloin, separable lean and fat, raw

689 calories in 1 lb

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Veal, sirloin, separable lean and fat, raw Suggest a better name
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Total Calories:689 calories in 1 lb
Serving Weight:1 lb = 454g ≈ 1.000lb ≈ 16.00oz
Caloric Density:1.52 calories / gram
Weight Watchers Counter:17 Weight Watchers points
 
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Calorie Sources:54% proteins; 46% fats
Fats:35.43 g (320 calories, 8% by weight)
Carbohydrates:~
Proteins:86.50 g (369 calories, 19% by weight)
Alcohol:~
Water:325.91 g (72% by weight)
Fat Composition:49% saturated; 44% monounsaturated; 7% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.35 g
Caffeine:~
Serving Sizes: 100 g
1 oz
1 lb
Refuse:25 %
Refuse Description:Bone
Food Group:Lamb, Veal, and Game Products
USDA #:17134
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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-2:1.36 mg
Vitamin B-3:38.28 mg
Vitamin B-5:6.17 mg
Vitamin B-6:2.22 mg
Vitamin B-9:58.97 mcg
Food folate:58.97 mcg
Dietary Folate Equivalent:58.97 mcg
Folic acid:~
Vitamin B-12:5.76 mcg
Added Vitamin B-12:~
Choline:0.37 g
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.13 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:20.87 mcg
Calcium (Ca):49.90 mg
Copper (Cu):498.96 mcg
Fluoride (F):~
Iron (Fe):3.54 mg
Magnesium (Mg):0.11 g
Manganese (Mn):90.72 mcg
Phosphorus (P):0.95 g
Potassium (K):1.49 g
Selenium (Se):38.56 mcg
Sodium (Na):0.34 g
Zinc (Zn):11.57 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:86.50 g
Essential amino acids
Phenylalanine:3.45 g
Leucine:6.85 g
Methionine:2.00 g
Lysine:7.12 g
Isoleucine:4.22 g
Valine:4.76 g
Threonine:3.76 g
Tryptophan:0.86 g
Histidine:3.13 g
Arginine:5.08 g
Non-essential amino acids
Alanine:5.13 g
Aspartic acid:7.44 g
Betaine:54.89 mg
Cystine:0.95 g
Glutamic acid:13.65 g
Glycine:4.45 g
Hydroxyproline:~
Proline:3.58 g
Serine:3.22 g
Tyrosine:2.72 g
Fats Total:35.43 g
Saturated fatty acids:15.20 g
Monounsaturated fatty acids:13.79 g
Polyunsaturated fatty acids:2.31 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]:45.36 mg
Dodecanoic/Lauric [12:0]:90.72 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1.50 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:7.98 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:4.99 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]:1.59 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:11.79 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]:1.77 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.27 g
[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]:0.27 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:4.72 g
Caffeine:~
Theobromine:~
Product Type:Veal
Weight Watchers Points:17 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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Did you know?...Pasta made its way to the New World through the English who found it while traveling through Italy. The English made pasta by cooking it for about a half an hour and then smothering it with cream sauce and cheese. This was the beginning of Macaroni and Cheese.
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