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Veal, Australian, Shank, Fore, Bone-in, Separable Lean Only, Raw

Serving Size 1 roast with bone

Nutritional Value and Analysis

Veal, Australian, Shank, Fore, Bone-in, Separable Lean Only, Raw with a serving size of 1 roast with bone has a total of 289.05 calories with 10.93 grams of fat. The serving size is equivalent to 235 grams of food and contains 98.37 calories from fat. This item is classified as lamb, veal, and game products foods.

This food is a good source of protein, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in cholesterol.

Protein 93% of DV

A serving of 235 grams of veal, australian, shank, fore, bone-in, separable lean only, raw has 93% of the recommended daily needs of protein.

Tryptophan 145% of DV

A serving of 235 grams of veal, australian, shank, fore, bone-in, separable lean only, raw has 145% of the recommended daily needs of tryptophan.

Threonine 159% of DV

A serving of 235 grams of veal, australian, shank, fore, bone-in, separable lean only, raw has 159% of the recommended daily needs of threonine.

Isoleucine 188% of DV

A serving of 235 grams of veal, australian, shank, fore, bone-in, separable lean only, raw has 188% of the recommended daily needs of isoleucine.

Leucine 135% of DV

A serving of 235 grams of veal, australian, shank, fore, bone-in, separable lean only, raw has 135% of the recommended daily needs of leucine.

Lysine 158% of DV

A serving of 235 grams of veal, australian, shank, fore, bone-in, separable lean only, raw has 158% of the recommended daily needs of lysine.

Methionine 90% of DV

A serving of 235 grams of veal, australian, shank, fore, bone-in, separable lean only, raw has 90% of the recommended daily needs of methionine.

Phenylalanine 89% of DV

A serving of 235 grams of veal, australian, shank, fore, bone-in, separable lean only, raw has 89% of the recommended daily needs of phenylalanine.

Tyrosine 63% of DV

A serving of 235 grams of veal, australian, shank, fore, bone-in, separable lean only, raw has 63% of the recommended daily needs of tyrosine.

Valine 168% of DV

A serving of 235 grams of veal, australian, shank, fore, bone-in, separable lean only, raw has 168% of the recommended daily needs of valine.

Histidine 189% of DV

A serving of 235 grams of veal, australian, shank, fore, bone-in, separable lean only, raw has 189% of the recommended daily needs of histidine.

Cholesterol 51% of DV

A serving of 235 grams of veal, australian, shank, fore, bone-in, separable lean only, raw has 51% of the recommended daily intake of cholesterol.

Default Serving 100gServing 3 ozServing 1 roast with bone

Nutrition Facts

Serving Size 1 roast with bone (235 g)

Amount Per Serving
Calories 289.05 Calories from Fat 98
% Daily Value*
Total Fat 10.9g 17%
Saturated Fat 3.9g 20%
Trans Fat 0.35g
Cholesterol 152.8mg 51%
Sodium 263.2mg 11%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 47g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 13%

* Percent Daily Values are based on a 2,000 calorie diet.

Vitamins

NutrientAmountDV %
Vitamin A0 IU0%
→ Vitamin A, RAE0 µg0%
→ Alpha Carotene0 µg-
→ Beta Carotene0 µg-
→ Beta Cryptoxanthin0 µg-
→ Lutein + zeaxanthin0 µg-
→ Lycopene0 µg-
Vitamin C0 mg0%

Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.

Carbohydrates

NutrientAmountDV %
Carbohydrate0 g0%
Sugars0 g0%
Fiber0 g0%

Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.

Fats & Fatty Acids

NutrientAmountDV %
Fat10.93 g17%
Saturated Fats3.93 g20%
→ Butyric Acid0 g-
→ Caproic Acid0 g-
→ Capric Acid0.01 g-
→ Lauric Acid0.01 g-
→ Myristic Acid0.27 g-
→ Palmitic Acid2.08 g-
→ Stearic Acid1.39 g-
→ Arachidic Acid0.01 g-
→ Behenic Acid0.01 g-
Monounsaturated Fats4.57 g-
→ Myristoleic Acid0.06 g-
→ Palmitoleic Acid0.34 g-
→ Heptadecenoic Acid0.1 g-
→ Oleic Acid 4.15 g-
→ Gadoleic Acid0.01 g-
Polyunsaturated Fats1.07 g-
→ Linolenic Acid (18:2)0.48 g-
→ Linolenic Acid (18:3)0.12 g-
→ Alpha-linolenic Acid0.11 g-
→ Parinaric Acid0 g-
→ Arachidonic Acid0.23 g-
→ Eicosapentaenoic Acid (EPA)0.09 g-
→ Docosapentaenoic Acid (DPA)0.15 g-
Trans Fats0.35 g2%
Total trans-monoenoic0.28 g-
Total trans-polyenoic0.08 g-

Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.

Proteins & Amino Acids

NutrientAmountDV %
Protein47.42 g93%
→ Alanine2.82 g-
→ Arginine2.79 g-
→ Aspartic acid4.09 g-
→ Cystine0.54 g-
→ Glutamic acid7.5 g-
→ Glycine2.44 g-
→ Histidine1.72 g189%
→ Hydroxyproline0.24 g-
→ Isoleucine2.33 g188%
→ Leucine3.78 g135%
→ Lysine3.91 g158%
→ Methionine1.11 g90%
→ Phenylalanine1.91 g89%
→ Proline1.98 g-
→ Serine1.78 g-
→ Threonine2.07 g159%
→ Tryptophan0.48 g145%
→ Tyrosine1.51 g63%
→ Valine2.62 g168%

Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.

Minerals

NutrientAmountDV %
Calcium37.6 mg3%
Iron2.35 mg13%
Sodium263.2 mg11%

Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.

Sterols

NutrientAmountDV %
Cholesterol152.75 mg51%

Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.

Miscellaneous

NutrientAmountDV %
Alcohol0 g-
Ash2.42 g-
Caffeine0 mg-
Theobromine0 mg-
Water175.55 g-

Calories Burn off Time

How long would it take to burn off Veal, Australian, Shank, Fore, Bone-in, Separable Lean Only, Raw with 289.05calories? A brisk walk for 63 minutes, jogging for 29 minutes, or hiking for 48 minutes will help your burn off the calories in veal, australian, shank, fore, bone-in, separable lean only, raw.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less60 minutes
Dancing53 minutes
Golfing53 minutes
Hiking48 minutes
Light Gardening53 minutes
Stretching96 minutes
Walking - 3.5 mph63 minutes
Weight Training - light workout80 minutes
Aerobics36 minutes
Basketball40 minutes
Bicycling - 10 mph or more29 minutes
Running - 5 mph29 minutes
Swimming34 minutes
Walking - 4.5 mph38 minutes
Weight Training - vigorous workout40 minutes
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Footnotes

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium