Veal, Breast, Point 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, Point 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 679.52 calories with 38.8 grams of fat. The serving size is equivalent to 274 grams of food and contains 349.2 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, Point Half, Boneless, Separable Lean And Fat, Cooked, Braised is a high fat food because 51.39% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.
Protein 152% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 152% of the recommended daily needs of protein.
Fat 60% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 60% of the recommended daily intake of fat.
Energy 34% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 34% of the recommended daily intake of energy.
Phosphorus 43% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 43% of the recommended daily needs of phosphorus.
Zinc 96% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 96% of the recommended daily needs of zinc.
Selenium 57% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 57% of the recommended daily needs of selenium.
Riboflavin 65% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 65% of the recommended daily needs of riboflavin.
Niacin 143% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 143% of the recommended daily needs of niacin.
Pantothenic Acid 59% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 59% of the recommended daily needs of pantothenic acid.
Vitamin B-6 44% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 44% of the recommended daily needs of vitamin b-6.
Vitamin B-12 159% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 159% of the recommended daily needs of vitamin b-12.
Tryptophan 236% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 236% of the recommended daily needs of tryptophan.
Threonine 260% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 260% of the recommended daily needs of threonine.
Isoleucine 307% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 307% of the recommended daily needs of isoleucine.
Leucine 220% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 220% of the recommended daily needs of leucine.
Lysine 258% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 258% of the recommended daily needs of lysine.
Methionine 146% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 146% of the recommended daily needs of methionine.
Phenylalanine 145% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 145% of the recommended daily needs of phenylalanine.
Tyrosine 103% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 103% of the recommended daily needs of tyrosine.
Valine 274% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 274% of the recommended daily needs of valine.
Histidine 309% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 309% of the recommended daily needs of histidine.
Cholesterol 104% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 104% of the recommended daily intake of cholesterol.
Saturated Fats 75% of DV
A serving of 274 grams of veal, breast, point half, boneless, separable lean and fat, cooked, braised has 75% 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) (274 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 679.52 | Calories from Fat 349 | |
| % Daily Value* | ||
| Total Fat 38.8g | 60% | |
| Saturated Fat 15g | 75% | |
| Trans Fat 0g | ||
| Cholesterol 312.4mg | 104% | |
| Sodium 180.8mg | 8% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 77g | ||
| 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 | 3.81 µg | 159% | |
| Vitamin B-6 | 0.75 mg | 44% |
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 | 38.8 g | 60% | |
| Saturated Fats | 15.04 g | 75% | |
| → Lauric Acid | 0.26 g | - | |
| → Myristic Acid | 2.21 g | - | |
| → Palmitic Acid | 8.68 g | - | |
| → Stearic Acid | 3.67 g | - | |
| Monounsaturated Fats | 18.35 g | - | |
| → Palmitoleic Acid | 1.7 g | - | |
| → Oleic Acid | 15.87 g | - | |
| → Gadoleic Acid | 0.15 g | - | |
| Polyunsaturated Fats | 2.73 g | - | |
| → Linolenic Acid (18:2) | 2.26 g | - | |
| → Linolenic Acid (18:3) | 0.13 g | - | |
| → Arachidonic Acid | 0.24 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 | 77.35 g | 152% | |
| → Alanine | 4.6 g | - | |
| → Arginine | 4.55 g | - | |
| → Aspartic acid | 6.67 g | - | |
| → Cystine | 0.88 g | - | |
| → Glutamic acid | 12.24 g | - | |
| → Glycine | 3.97 g | - | |
| → Histidine | 2.81 g | 309% | |
| → Isoleucine | 3.81 g | 307% | |
| → Leucine | 6.15 g | 220% | |
| → Lysine | 6.37 g | 258% | |
| → Methionine | 1.81 g | 146% | |
| → Phenylalanine | 3.12 g | 145% | |
| → Proline | 3.23 g | - | |
| → Serine | 2.9 g | - | |
| → Threonine | 3.38 g | 260% | |
| → Tryptophan | 0.78 g | 236% | |
| → Tyrosine | 2.46 g | 103% | |
| → Valine | 4.27 g | 274% |
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 | 24.66 mg | 2% | |
| Copper | 0.2 mg | 22% | |
| Iron | 2.16 mg | 12% | |
| Magnesium | 57.54 mg | 14% | |
| Manganese | 0.02 mg | 1% | |
| Phosphorus | 539.78 mg | 43% | |
| Potassium | 761.72 mg | 16% | |
| Selenium | 31.51 µg | 57% | |
| Sodium | 180.84 mg | 8% | |
| Zinc | 10.55 mg | 96% |
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 | 312.36 mg | 104% |
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 | 2.52 g | - | |
| Water | 157.17 g | - |
Calories Burn off Time
How long would it take to burn off Veal, Breast, Point Half, Boneless, Separable Lean And Fat, Cooked, Braised with 679.52calories? A brisk walk for 148 minutes, jogging for 69 minutes, or hiking for 113 minutes will help your burn off the calories in veal, breast, point 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 | 142 minutes |
| Dancing | 124 minutes |
| Golfing | 124 minutes |
| Hiking | 113 minutes |
| Light Gardening | 124 minutes |
| Stretching | 227 minutes |
| Walking - 3.5 mph | 148 minutes |
| Weight Training - light workout | 189 minutes |
| Aerobics | 85 minutes |
| Basketball | 93 minutes |
| Bicycling - 10 mph or more | 69 minutes |
| Running - 5 mph | 69 minutes |
| Swimming | 80 minutes |
| Walking - 4.5 mph | 89 minutes |
| Weight Training - vigorous workout | 93 minutes |
Similar Food Items to Veal, Breast, Point Half, Boneless, Separable Lean And Fat, Cooked, Braised
| Name | Calories | Total Fat | Proteins | Carbohydrates |
|---|---|---|---|---|
| Veal, Breast, Plate Half, Boneless, Separable Lean And Fat, Cooked, Braised | 282 | 18.95g | 25.93g | 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