Veal, Australian, Shank, Hind, Bone-in, Separable Lean And Fat
Serving Size 1 roast with bone
Nutritional Value and Analysis
Veal, Australian, Shank, Hind, Bone-in, Separable Lean And Fat with a serving size of 1 roast with bone has a total of 475.2 calories with 23.76 grams of fat. The serving size is equivalent to 330 grams of food and contains 213.84 calories from fat. This item is classified as lamb, veal, and game products foods.
This food is a good source of protein, iron, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in fat, cholesterol and saturated fats.
Protein 128% of DV
A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean and fat has 128% of the recommended daily needs of protein.
Fat 37% of DV
A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean and fat has 37% of the recommended daily intake of fat.
Iron 54% of DV
A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean and fat has 54% of the recommended daily needs of iron.
Tryptophan 194% of DV
A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean and fat has 194% of the recommended daily needs of tryptophan.
Threonine 213% of DV
A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean and fat has 213% of the recommended daily needs of threonine.
Isoleucine 252% of DV
A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean and fat has 252% of the recommended daily needs of isoleucine.
Leucine 180% of DV
A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean and fat has 180% of the recommended daily needs of leucine.
Lysine 211% of DV
A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean and fat has 211% of the recommended daily needs of lysine.
Methionine 119% of DV
A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean and fat has 119% of the recommended daily needs of methionine.
Phenylalanine 119% of DV
A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean and fat has 119% of the recommended daily needs of phenylalanine.
Tyrosine 84% of DV
A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean and fat has 84% of the recommended daily needs of tyrosine.
Valine 224% of DV
A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean and fat has 224% of the recommended daily needs of valine.
Histidine 253% of DV
A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean and fat has 253% of the recommended daily needs of histidine.
Cholesterol 66% of DV
A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean and fat has 66% of the recommended daily intake of cholesterol.
Saturated Fats 49% of DV
A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean and fat has 49% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 roast with bone (330 g)
Amount Per Serving | ||
---|---|---|
Calories 475.2 | Calories from Fat 214 | |
% Daily Value* | ||
Total Fat 23.8g | 37% | |
Saturated Fat 9.7g | 49% | |
Trans Fat 1.05g | ||
Cholesterol 198mg | 66% | |
Sodium 313.5mg | 13% | |
Total Carbohydrate 0g | 0% | |
Dietary Fiber 0g | 0% | |
Sugars 0g | ||
Protein 65g |
Vitamin A 1% | Vitamin C 0% |
Calcium 4% | Iron 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
Nutrient | Amount | DV % | |
---|---|---|---|
Vitamin A | 26.4 IU | 1% | |
→ Vitamin A, RAE | 6.6 µg | 1% | |
→ Alpha Carotene | 0 µg | - | |
→ Beta Carotene | 0 µg | - | |
→ Beta Cryptoxanthin | 0 µg | - | |
→ Lutein + zeaxanthin | 0 µg | - | |
→ Lycopene | 0 µg | - | |
Vitamin C | 0 mg | 0% |
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
Nutrient | Amount | DV % | |
---|---|---|---|
Carbohydrate | 0 g | 0% | |
Sugars | 0 g | 0% | |
→ Sucrose | 0 g | - | |
→ Glucose | 0 g | - | |
→ Fructose | 0 g | - | |
→ Lactose | 0 g | - | |
→ Maltose | 0 g | - | |
→ Galactose | 0 g | - | |
Fiber | 0 g | 0% |
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
Nutrient | Amount | DV % | |
---|---|---|---|
Fat | 23.76 g | 37% | |
Saturated Fats | 9.74 g | 49% | |
→ Butyric Acid | 0 g | - | |
→ Caproic Acid | 0 g | - | |
→ Capric Acid | 0.02 g | - | |
→ Lauric Acid | 0.03 g | - | |
→ Myristic Acid | 0.93 g | - | |
→ Palmitic Acid | 5.31 g | - | |
→ Stearic Acid | 2.98 g | - | |
→ Arachidic Acid | 0.03 g | - | |
→ Behenic Acid | 0.04 g | - | |
→ Lignoceric Acid | 0 g | - | |
Monounsaturated Fats | 9.23 g | - | |
→ Myristoleic Acid | 0.25 g | - | |
→ Palmitoleic Acid | 0.69 g | - | |
→ Heptadecenoic Acid | 0.25 g | - | |
→ Oleic Acid | 8.27 g | - | |
→ Gadoleic Acid | 0.03 g | - | |
Polyunsaturated Fats | 2.18 g | - | |
→ Linolenic Acid (18:2) | 0.6 g | - | |
→ Linolenic Acid (18:3) | 1.25 g | - | |
→ Parinaric Acid | 0 g | - | |
→ Eicosadienoic Acid (20:2) | 0 g | - | |
→ Eicosadienoic Acid (20:3) | 0 g | - | |
→ Arachidonic Acid | 0.12 g | - | |
→ Eicosapentaenoic Acid (EPA) | 0.08 g | - | |
→ Docosapentaenoic Acid (DPA) | 0.12 g | - | |
Trans Fats | 1.05 g | 5% |
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
Nutrient | Amount | DV % | |
---|---|---|---|
Protein | 65.27 g | 128% | |
→ Alanine | 3.77 g | - | |
→ Arginine | 3.73 g | - | |
→ Aspartic acid | 5.47 g | - | |
→ Cystine | 0.72 g | - | |
→ Glutamic acid | 10.03 g | - | |
→ Glycine | 3.26 g | - | |
→ Histidine | 2.3 g | 253% | |
→ Hydroxyproline | 0.33 g | - | |
→ Isoleucine | 3.12 g | 252% | |
→ Leucine | 5.05 g | 180% | |
→ Lysine | 5.22 g | 211% | |
→ Methionine | 1.48 g | 119% | |
→ Phenylalanine | 2.56 g | 119% | |
→ Proline | 2.65 g | - | |
→ Serine | 2.38 g | - | |
→ Threonine | 2.77 g | 213% | |
→ Tryptophan | 0.64 g | 194% | |
→ Tyrosine | 2.02 g | 84% | |
→ Valine | 3.5 g | 224% |
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
Nutrient | Amount | DV % | |
---|---|---|---|
Calcium | 52.8 mg | 4% | |
Iron | 9.74 mg | 54% | |
Sodium | 313.5 mg | 13% |
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
Nutrient | Amount | DV % | |
---|---|---|---|
Cholesterol | 198 mg | 66% |
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
Calories Burn off Time
How long would it take to burn off Veal, Australian, Shank, Hind, Bone-in, Separable Lean And Fat with 475.2calories? A brisk walk for 103 minutes, jogging for 48 minutes, or hiking for 79 minutes will help your burn off the calories in veal, australian, shank, hind, bone-in, separable lean and fat.
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 Activity | Burn Off Time |
---|---|
Bicycling - 10 mph or less | 99 minutes |
Dancing | 86 minutes |
Golfing | 86 minutes |
Hiking | 79 minutes |
Light Gardening | 86 minutes |
Stretching | 158 minutes |
Walking - 3.5 mph | 103 minutes |
Weight Training - light workout | 132 minutes |
Aerobics | 59 minutes |
Basketball | 65 minutes |
Bicycling - 10 mph or more | 48 minutes |
Running - 5 mph | 48 minutes |
Swimming | 56 minutes |
Walking - 4.5 mph | 63 minutes |
Weight Training - vigorous workout | 65 minutes |
Similar Food Items to Veal, Australian, Shank, Hind, Bone-in, Separable Lean And Fat
Name | Calories | Total Fat | Proteins | Carbohydrates |
---|---|---|---|---|
Lamb, Australian, Ground, 85% Lean / 15% Fat, Raw | 255 | 20.71g | 17.14g | 0g |
Lamb, New Zealand, Imported, Brains, Cooked, Soaked And Fried | 154 | 10.92g | 14.03g | 0g |
Lamb, New Zealand, Imported, Brains, Raw | 118 | 8.03g | 11.33g | 0g |
Lamb, New Zealand, Imported, Breast, Separable Lean Only, Cooked, Braised | 270 | 17.53g | 28.16g | 0g |
Lamb, New Zealand, Imported, Intermuscular Fat, Cooked | 596 | 62.44g | 8.53g | 0g |
Lamb, New Zealand, Imported, Intermuscular Fat, Raw | 640 | 68.53g | 4.63g | 1.26g |
Lamb, New Zealand, Imported, Subcutaneous Fat, Raw | 703 | 76.16g | 3.87g | 0.55g |
Veal, Australian, Shank, Fore, Bone-in, Separable Lean And Fat, Raw | 145 | 7.42g | 19.58g | 0g |
Veal, Australian, Shank, Hind, Bone-in, Separable Lean Only, Raw | 122 | 4.47g | 20.37g | 0g |
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