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

Serving Size 1 roast with bone

Nutritional Value and Analysis

Veal, Australian, Shank, Hind, Bone-in, Separable Lean Only, Raw with a serving size of 1 roast with bone has a total of 402.6 calories with 14.75 grams of fat. The serving size is equivalent to 330 grams of food and contains 132.75 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 cholesterol.

Protein 132% of DV

A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean only, raw has 132% of the recommended daily needs of protein.

Iron 56% of DV

A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean only, raw has 56% of the recommended daily needs of iron.

Tryptophan 206% of DV

A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean only, raw has 206% of the recommended daily needs of tryptophan.

Threonine 226% of DV

A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean only, raw has 226% of the recommended daily needs of threonine.

Isoleucine 267% of DV

A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean only, raw has 267% of the recommended daily needs of isoleucine.

Leucine 191% of DV

A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean only, raw has 191% of the recommended daily needs of leucine.

Lysine 224% of DV

A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean only, raw has 224% of the recommended daily needs of lysine.

Methionine 127% of DV

A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean only, raw has 127% of the recommended daily needs of methionine.

Phenylalanine 126% of DV

A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean only, raw has 126% of the recommended daily needs of phenylalanine.

Tyrosine 89% of DV

A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean only, raw has 89% of the recommended daily needs of tyrosine.

Valine 238% of DV

A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean only, raw has 238% of the recommended daily needs of valine.

Histidine 268% of DV

A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean only, raw has 268% of the recommended daily needs of histidine.

Cholesterol 65% of DV

A serving of 330 grams of veal, australian, shank, hind, bone-in, separable lean only, raw has 65% of the recommended daily intake of cholesterol.

Nutrition Facts

Serving Size 1 roast with bone (330 g)

Amount Per Serving
Calories 402.6 Calories from Fat 133
% Daily Value*
Total Fat 14.8g 23%
Saturated Fat 5.6g 28%
Trans Fat 0.47g
Cholesterol 194.7mg 65%
Sodium 323.4mg 13%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 67g
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 56%

* 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 %
Fat14.75 g23%
Saturated Fats5.61 g28%
→ Butyric Acid0 g-
→ Caproic Acid0 g-
→ Capric Acid0.02 g-
→ Lauric Acid0.02 g-
→ Myristic Acid0.55 g-
→ Palmitic Acid3.16 g-
→ Stearic Acid1.6 g-
→ Arachidic Acid0.02 g-
→ Behenic Acid0.03 g-
Monounsaturated Fats5.64 g-
→ Myristoleic Acid0.16 g-
→ Palmitoleic Acid0.43 g-
→ Heptadecenoic Acid0.14 g-
→ Oleic Acid 5.03 g-
→ Gadoleic Acid0.02 g-
Polyunsaturated Fats1.99 g-
→ Linolenic Acid (18:2)0.41 g-
→ Linolenic Acid (18:3)1.26 g-
→ Alpha-linolenic Acid1.24 g-
→ Parinaric Acid0 g-
→ Arachidonic Acid0.13 g-
→ Eicosapentaenoic Acid (EPA)0.08 g-
→ Docosapentaenoic Acid (DPA)0.11 g-
Trans Fats0.47 g2%
Total trans-monoenoic0.34 g-
Total trans-polyenoic0.13 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 %
Protein67.22 g132%
→ Alanine4 g-
→ Arginine3.96 g-
→ Aspartic acid5.8 g-
→ Cystine0.76 g-
→ Glutamic acid10.64 g-
→ Glycine3.46 g-
→ Histidine2.44 g268%
→ Hydroxyproline0.34 g-
→ Isoleucine3.31 g267%
→ Leucine5.35 g191%
→ Lysine5.54 g224%
→ Methionine1.57 g127%
→ Phenylalanine2.71 g126%
→ Proline2.81 g-
→ Serine2.52 g-
→ Threonine2.94 g226%
→ Tryptophan0.68 g206%
→ Tyrosine2.14 g89%
→ Valine3.72 g238%

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 %
Calcium56.1 mg4%
Iron10.16 mg56%
Sodium323.4 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 %
Cholesterol194.7 mg65%

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-
Ash3.33 g-
Caffeine0 mg-
Theobromine0 mg-
Water248.75 g-

Calories Burn off Time

How long would it take to burn off Veal, Australian, Shank, Hind, Bone-in, Separable Lean Only, Raw with 402.6calories? A brisk walk for 88 minutes, jogging for 41 minutes, or hiking for 67 minutes will help your burn off the calories in veal, australian, shank, hind, 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 less84 minutes
Dancing73 minutes
Golfing73 minutes
Hiking67 minutes
Light Gardening73 minutes
Stretching134 minutes
Walking - 3.5 mph88 minutes
Weight Training - light workout112 minutes
Aerobics50 minutes
Basketball55 minutes
Bicycling - 10 mph or more41 minutes
Running - 5 mph41 minutes
Swimming47 minutes
Walking - 4.5 mph53 minutes
Weight Training - vigorous workout55 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