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

NutrientAmountDV %
Vitamin A26.4 IU1%
Vitamin A, RAE6.6 µg1%
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%
→ Sucrose0 g-
→ Glucose0 g-
→ Fructose0 g-
→ Lactose0 g-
→ Maltose0 g-
→ Galactose0 g-
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 %
Fat23.76 g37%
Saturated Fats9.74 g49%
→ Butyric Acid0 g-
→ Caproic Acid0 g-
→ Capric Acid0.02 g-
→ Lauric Acid0.03 g-
→ Myristic Acid0.93 g-
→ Palmitic Acid5.31 g-
→ Stearic Acid2.98 g-
→ Arachidic Acid0.03 g-
→ Behenic Acid0.04 g-
→ Lignoceric Acid0 g-
Monounsaturated Fats9.23 g-
→ Myristoleic Acid0.25 g-
→ Palmitoleic Acid0.69 g-
→ Heptadecenoic Acid0.25 g-
→ Oleic Acid 8.27 g-
→ Gadoleic Acid0.03 g-
Polyunsaturated Fats2.18 g-
→ Linolenic Acid (18:2)0.6 g-
→ Linolenic Acid (18:3)1.25 g-
→ Parinaric Acid0 g-
→ Eicosadienoic Acid (20:2)0 g-
→ Eicosadienoic Acid (20:3)0 g-
→ Arachidonic Acid0.12 g-
→ Eicosapentaenoic Acid (EPA)0.08 g-
→ Docosapentaenoic Acid (DPA)0.12 g-
Trans Fats1.05 g5%

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 %
Protein65.27 g128%
→ Alanine3.77 g-
→ Arginine3.73 g-
→ Aspartic acid5.47 g-
→ Cystine0.72 g-
→ Glutamic acid10.03 g-
→ Glycine3.26 g-
→ Histidine2.3 g253%
→ Hydroxyproline0.33 g-
→ Isoleucine3.12 g252%
→ Leucine5.05 g180%
→ Lysine5.22 g211%
→ Methionine1.48 g119%
→ Phenylalanine2.56 g119%
→ Proline2.65 g-
→ Serine2.38 g-
→ Threonine2.77 g213%
→ Tryptophan0.64 g194%
→ Tyrosine2.02 g84%
→ Valine3.5 g224%

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 %
Calcium52.8 mg4%
Iron9.74 mg54%
Sodium313.5 mg13%

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 %
Cholesterol198 mg66%

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-
Ash3.23 g-
Caffeine0 mg-
Theobromine0 mg-
Water241.73 g-

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 ActivityBurn Off Time
Bicycling - 10 mph or less99 minutes
Dancing86 minutes
Golfing86 minutes
Hiking79 minutes
Light Gardening86 minutes
Stretching158 minutes
Walking - 3.5 mph103 minutes
Weight Training - light workout132 minutes
Aerobics59 minutes
Basketball65 minutes
Bicycling - 10 mph or more48 minutes
Running - 5 mph48 minutes
Swimming56 minutes
Walking - 4.5 mph63 minutes
Weight Training - vigorous workout65 minutes
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