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Nutrition
More consumers 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. Consumers are demanding satisfying, nutrition-wise menu
choices; lean meats, including veal, fulfill those requirements. A staple of a
well-balanced diet, lean meat fits within the Dietary Guidelines recommended by
the U.S. Department of Agriculture (USDA), American Heart Association (AHA) and
The American Dietetic Association (ADA). Lean meat is a sound choice when
featured as the main entrée or used to increase the nutritional profile and
taste of items such as salads, soups and pasta dishes. Veal compares favorably
with poultry, fish, seafood and lean cuts of beef, pork and lamb.
Nutrients in Veal Veal is a complete, nutrient dense food that
provides high percentages of essential vitamins and minerals. The chart below
is a profile of veal’s nutrient content for a 3 oz., cooked, trimmed serving.
Percentages of the recommended dietary intake are based on a 2,000 calorie
diet.*
| %RDI |
| Calories |
166 |
8% |
| Total Fat |
5.6 g |
8% |
| Cholesterol |
100 mg |
33% |
| Sodium |
85 mg |
2% |
| Protein |
27 g |
60% |
| Iron |
1.0 mg |
6% |
| Zinc |
4.3 mg |
29% |
| Thiamin |
0.05 mg |
3% |
| Niacin |
7.2 mg |
36% |
| B-12 |
1.4 mcg |
23% |
| B-6 |
0.28 mg |
13% |
| *(composite of all retail cuts) |
Center-of-the-Plate Comparision
Protein Source
(all values are
based on: 3 oz. trimmed = 85 g portion sizes) |
Calories
(Kcal) |
Saturated
Fat (g) |
Total
Fat (g) |
Cholesterol
(mg) |
| Veal |
| Cutlet, leg, cooked, roasted |
136 |
1.6 |
4.0 |
88 |
| Cutlet, leg, cooked, roasted |
192 |
2.2 |
7.8 |
106 |
| Loin, cooked, braised |
150 |
1.8 |
6.3 |
98 |
| Rib, cooked, roasted |
185 |
3.2 |
8.3 |
99 |
| Breast, whole, boneless, cooked, braised |
150 |
1.0 |
3.7 |
107 |
| Chicken |
| Breast, whole, boneless, cooked, braised |
142 |
0.9 |
3.1 |
73 |
| Shank (fore and hind), cooked, braise |
178 |
2.6 |
9.2 |
81 |
| Turkey |
|
|
|
|
| Turkey, all classes, light meat, cooked, roasted |
133 |
0.9 |
2.7 |
59 |
| Fish |
| Salmon, sockeye, cooked, dry heat |
184 |
1.6 |
9.3 |
74 |
| Swordfish, cooked, dry heat |
132 |
1.2 |
4.4 |
43 |
| Shrimp, mixed species, cooked, moist heat |
84 |
0.2 |
0.9 |
166 |
| Lobster, Northern, cooked, moist heat |
83 |
0.1 |
0.5 |
61 |
| Beef |
| Eye round, trimmed to 1/4” fat, all grades, cooked, roasted |
143 |
1.5 |
4.2 |
59 |
| Top sirloin, trimmed to 1/4” fat, all grades, cooked, broiled |
166 |
2.4 |
6.1 |
76 |
| Tenderloin, trimmed to 1/4” fat, all grades, cooked, broiled |
179 |
3.2 |
8.5 |
71 |
| Pork |
| Tenderloin, cooked, roasted |
139 |
1.4 |
4.1 |
67 |
| Rib chop, cooked, broiled |
186 |
2.9 |
8.3 |
69 |
| Lamb |
| Leg, shank, half, trimmed to 1/4” fat, choice, cooked, roasted |
153 |
2.0 |
5.7 |
74 |
| Rack (rib), trimmed to 1/4” fat, choice, cooked, roasted |
197 |
4.0 |
11.3 |
75 |
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