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Veal vs. Other
Center-of-the-Plate Proteins
Fact Sheet CHICAGO
(November 1, 1998)
More diners are
becoming aware of the relationship between a well-balanced diet and good
health. They want to eat smart, without sacrificing the pleasure of eating
well. Satisfying, nutrition-wise menu choices -- including lean meats, like
veal -- are in demand.
Veal is a sound choice
when featured center-of-the plate or used to increase the nutritional profile
and taste of menu items such as salads, soups and pasta dishes. A veal leg
cutlet has only 128 calories and compares very favorably to a skinless chicken
breast (142 Kcal), a beef eye round (143 Kcal) and a pork tenderloin (139
Kcal). While the same veal cutlet has only 3g of fat, compared to 4.1g for pork
tenderloin, 4.2g of beef eye round and 3.1g for skinless chicken breast.
Center of the Plate
Comparison
(All values are based on 3 oz. cooked, trimmed, edible portion.)
| Veal |
Calories (Kcal)
|
Total Fat (g) |
Saturated Fat (g) |
Cholesterol (mg) |
| Cutlet, leg, roasted |
128 |
3.0 |
1.0 |
88 |
| Loin, roasted |
149 |
6.0 |
2.2 |
90 |
| Rib, roasted |
150 |
6.3 |
1.8 |
98 |
| Breast, whole,
boneless, braised |
185 |
8.3 |
3.2 |
99 |
| Shank (fore and hind),
braised |
150 |
3.7 |
1.0 |
107 |
| Chicken |
Calories
(Kcal)
|
Total Fat
(g) |
Saturated
Fat (g) |
Cholesterol
(mg) |
| Breast
(broilers or fryers), meat only, roasted |
142 |
3.1 |
.9 |
73 |
| Thigh
(broilers or fryers), meat only, roasted |
178 |
9.2 |
2.6 |
81 |
| Turkey |
Calories
(Kcal)
|
Total Fat
(g) |
Saturated
Fat (g) |
Cholesterol
(mg) |
| Turkey,
all classes, light meat, roasted |
133 |
2.7 |
0.9 |
59 |
| Fish |
Calories (Kcal)
|
Total Fat (g) |
Saturated Fat (g) |
Cholesterol (mg) |
| Salmon, sockeye, dry
heat |
184 |
9.3 |
1.6 |
74 |
| Swordfish, dry heat |
132 |
4.4 |
1.2 |
43 |
| Shrimp, mixed species,
moist heat |
84 |
0.9 |
0.2 |
166 |
| Lobster, Northern,
moist heat |
83 |
0.5 |
0.1 |
61 |
| Beef |
Calories (Kcal)
|
Total Fat (g) |
Saturated Fat (g) |
Cholesterol (mg) |
| Eye round, trimmed to
1/4" fat, all grades, roasted |
143 |
4.2 |
1.5 |
59 |
| Top Sirloin, trimmed
to 1/4" fat, all grades, broiled |
166 |
6.1 |
2.4 |
76 |
| Tenderloin, trimmed to
1/4" fat, all grades, broiled |
179 |
8.5 |
3.2 |
71 |
| Pork |
Calories (Kcal)
|
Total Fat (g) |
Saturated Fat (g) |
Cholesterol (mg) |
| Tenderloin, roasted |
139 |
4.1 |
1.4 |
67 |
| Rib Chop, loin, center
rib (chop), bone-in, broiled |
186 |
8.3 |
2.9 |
69 |
| Lamb |
Calories (Kcal)
|
Total Fat (g) |
Saturated Fat (g) |
Cholesterol (mg) |
| Shank, leg, half,
trimmed to 1/4" fat, choice grade, roasted |
153 |
5.7 |
2.0 |
74 |
| Rack (rib), trimmed
1/4" fat, choice grade, roasted |
197 |
11.3 |
4.0 |
75 |
SOURCE: USDA Nutrient
Data Laboratory (NDL)/NDL Bulletin Board, 1998
- NCBA -
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