Veal, Breast, Plate Half, Boneless, Separable Lean And Fat, Cooked, Braised
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Nutritional Value and Analysis
Veal, Breast, Plate Half, Boneless, Separable Lean And Fat, Cooked, Braised with a serving size of 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) has a total of 820.62 calories with 55.14 grams of fat. The serving size is equivalent to 291 grams of food and contains 496.26 calories from fat. This item is classified as lamb, veal, and game products foods.
This food is a good source of protein, phosphorus, zinc, selenium, riboflavin, niacin, pantothenic acid, vitamin b-6, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in fat, energy, cholesterol and saturated fats. Veal, Breast, Plate Half, Boneless, Separable Lean And Fat, Cooked, Braised is a high fat food because 60.47% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 148% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 148% of the recommended daily needs of protein.
Fat 85% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 85% of the recommended daily intake of fat.
Energy 41% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 41% of the recommended daily intake of energy.
Phosphorus 43% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 43% of the recommended daily needs of phosphorus.
Zinc 92% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 92% of the recommended daily needs of zinc.
Selenium 56% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 56% of the recommended daily needs of selenium.
Riboflavin 66% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 66% of the recommended daily needs of riboflavin.
Niacin 144% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 144% of the recommended daily needs of niacin.
Pantothenic Acid 60% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 60% of the recommended daily needs of pantothenic acid.
Vitamin B-6 45% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 45% of the recommended daily needs of vitamin b-6.
Vitamin B-12 161% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 161% of the recommended daily needs of vitamin b-12.
Tryptophan 230% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 230% of the recommended daily needs of tryptophan.
Threonine 253% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 253% of the recommended daily needs of threonine.
Isoleucine 300% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 300% of the recommended daily needs of isoleucine.
Leucine 214% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 214% of the recommended daily needs of leucine.
Lysine 252% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 252% of the recommended daily needs of lysine.
Methionine 142% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 142% of the recommended daily needs of methionine.
Phenylalanine 141% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 141% of the recommended daily needs of phenylalanine.
Tyrosine 100% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 100% of the recommended daily needs of tyrosine.
Valine 267% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 267% of the recommended daily needs of valine.
Histidine 301% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 301% of the recommended daily needs of histidine.
Cholesterol 109% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 109% of the recommended daily intake of cholesterol.
Saturated Fats 108% of DV
A serving of 291 grams of veal, breast, plate half, boneless, separable lean and fat, cooked, braised has 108% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) (291 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 820.62 | Calories from Fat 496 | |
| % Daily Value* | ||
| Total Fat 55.1g | 85% | |
| Saturated Fat 21.6g | 108% | |
| Trans Fat 0g | ||
| Cholesterol 325.9mg | 109% | |
| Sodium 186.2mg | 8% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 75g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 2% | Iron 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Vitamins
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Vitamin B-12 | 3.87 µg | 161% | |
| Vitamin B-6 | 0.76 mg | 45% |
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% |
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 | 55.14 g | 85% | |
| Saturated Fats | 21.63 g | 108% | |
| → Lauric Acid | 0.36 g | - | |
| → Myristic Acid | 3.24 g | - | |
| → Palmitic Acid | 12.54 g | - | |
| → Stearic Acid | 5.18 g | - | |
| Monounsaturated Fats | 26.5 g | - | |
| → Palmitoleic Acid | 2.45 g | - | |
| → Oleic Acid | 22.91 g | - | |
| → Gadoleic Acid | 0.22 g | - | |
| Polyunsaturated Fats | 3.56 g | - | |
| → Linolenic Acid (18:2) | 3.04 g | - | |
| → Linolenic Acid (18:3) | 0.18 g | - | |
| → Arachidonic Acid | 0.22 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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Protein | 75.46 g | 148% | |
| → Alanine | 4.49 g | - | |
| → Arginine | 4.44 g | - | |
| → Aspartic acid | 6.51 g | - | |
| → Cystine | 0.86 g | - | |
| → Glutamic acid | 11.94 g | - | |
| → Glycine | 3.87 g | - | |
| → Histidine | 2.74 g | 301% | |
| → Isoleucine | 3.72 g | 300% | |
| → Leucine | 6 g | 214% | |
| → Lysine | 6.22 g | 252% | |
| → Methionine | 1.76 g | 142% | |
| → Phenylalanine | 3.04 g | 141% | |
| → Proline | 3.15 g | - | |
| → Serine | 2.83 g | - | |
| → Threonine | 3.29 g | 253% | |
| → Tryptophan | 0.76 g | 230% | |
| → Tyrosine | 2.4 g | 100% | |
| → Valine | 4.16 g | 267% |
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 | 23.28 mg | 2% | |
| Copper | 0.2 mg | 22% | |
| Iron | 2.18 mg | 12% | |
| Magnesium | 55.29 mg | 13% | |
| Manganese | 0.02 mg | 1% | |
| Phosphorus | 541.26 mg | 43% | |
| Potassium | 774.06 mg | 16% | |
| Selenium | 30.85 µg | 56% | |
| Sodium | 186.24 mg | 8% | |
| Zinc | 10.1 mg | 92% |
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 | 325.92 mg | 109% |
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
| Nutrient | Amount | DV % | |
|---|---|---|---|
| Ash | 2.5 g | - | |
| Water | 159.38 g | - |
Calories Burn off Time
How long would it take to burn off Veal, Breast, Plate Half, Boneless, Separable Lean And Fat, Cooked, Braised with 820.62calories? A brisk walk for 178 minutes, jogging for 84 minutes, or hiking for 137 minutes will help your burn off the calories in veal, breast, plate half, boneless, separable lean and fat, cooked, braised.
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 | 171 minutes |
| Dancing | 149 minutes |
| Golfing | 149 minutes |
| Hiking | 137 minutes |
| Light Gardening | 149 minutes |
| Stretching | 274 minutes |
| Walking - 3.5 mph | 178 minutes |
| Weight Training - light workout | 228 minutes |
| Aerobics | 103 minutes |
| Basketball | 112 minutes |
| Bicycling - 10 mph or more | 84 minutes |
| Running - 5 mph | 84 minutes |
| Swimming | 97 minutes |
| Walking - 4.5 mph | 108 minutes |
| Weight Training - vigorous workout | 112 minutes |
Similar Food Items to Veal, Breast, Plate Half, Boneless, Separable Lean And Fat, Cooked, Braised
| Name | Calories | Total Fat | Proteins | Carbohydrates |
|---|---|---|---|---|
| Veal, Breast, Point Half, Boneless, Separable Lean And Fat, Cooked, Braised | 248 | 14.16g | 28.23g | 0g |
| Veal, Breast, Separable Fat, Cooked | 521 | 53.35g | 9.4g | 0g |
| Veal, Breast, Whole, Boneless, Separable Lean And Fat, Cooked, Braised | 266 | 16.77g | 26.97g | 0g |
| Veal, Breast, Whole, Boneless, Separable Lean And Fat, Raw | 208 | 14.75g | 17.47g | 0g |
| Veal, Breast, Whole, Boneless, Separable Lean Only, Cooked, Braised | 218 | 9.8g | 30.32g | 0g |
| Veal, Shank (fore And Hind), Separable Lean And Fat, Cooked, Braised | 191 | 6.2g | 31.54g | 0g |
| Veal, Shank (fore And Hind), Separable Lean And Fat, Raw | 113 | 3.48g | 19.15g | 0g |
| Veal, Shank (fore And Hind), Separable Lean Only, Cooked, Braised | 177 | 4.33g | 32.22g | 0g |
| Veal, Shank (fore And Hind), Separable Lean Only, Raw | 108 | 2.83g | 19.28g | 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