Veal, Ground, Cooked, Broiled

Serving Size 100 grams

Nutritional Value and Analysis

Veal, Ground, Cooked, Broiled with a serving size of 100 grams has a total of 172 calories with 7.56 grams of fat. The serving size is equivalent to 100 grams of food and contains 68.04 calories from fat. This item is classified as lamb, veal, and game products foods.

This food is a good source of protein, zinc, niacin, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in cholesterol.

Protein 48% of DV

A serving of 100 grams of veal, ground, cooked, broiled has 48% of the recommended daily needs of protein.

Zinc 35% of DV

A serving of 100 grams of veal, ground, cooked, broiled has 35% of the recommended daily needs of zinc.

Niacin 50% of DV

A serving of 100 grams of veal, ground, cooked, broiled has 50% of the recommended daily needs of niacin.

Vitamin B-12 53% of DV

A serving of 100 grams of veal, ground, cooked, broiled has 53% of the recommended daily needs of vitamin b-12.

Tryptophan 76% of DV

A serving of 100 grams of veal, ground, cooked, broiled has 76% of the recommended daily needs of tryptophan.

Threonine 82% of DV

A serving of 100 grams of veal, ground, cooked, broiled has 82% of the recommended daily needs of threonine.

Isoleucine 97% of DV

A serving of 100 grams of veal, ground, cooked, broiled has 97% of the recommended daily needs of isoleucine.

Leucine 69% of DV

A serving of 100 grams of veal, ground, cooked, broiled has 69% of the recommended daily needs of leucine.

Lysine 81% of DV

A serving of 100 grams of veal, ground, cooked, broiled has 81% of the recommended daily needs of lysine.

Methionine 46% of DV

A serving of 100 grams of veal, ground, cooked, broiled has 46% of the recommended daily needs of methionine.

Phenylalanine 46% of DV

A serving of 100 grams of veal, ground, cooked, broiled has 46% of the recommended daily needs of phenylalanine.

Tyrosine 33% of DV

A serving of 100 grams of veal, ground, cooked, broiled has 33% of the recommended daily needs of tyrosine.

Valine 87% of DV

A serving of 100 grams of veal, ground, cooked, broiled has 87% of the recommended daily needs of valine.

Histidine 98% of DV

A serving of 100 grams of veal, ground, cooked, broiled has 98% of the recommended daily needs of histidine.

Cholesterol 34% of DV

A serving of 100 grams of veal, ground, cooked, broiled has 34% of the recommended daily intake of cholesterol.

Amount Per Serving
Calories 172		Calories from Fat 68
% Daily Value*
Total Fat 7.6g		12%
	Saturated Fat 3g	15%
	Trans Fat 0g
Cholesterol 103mg		34%
Sodium 83mg		3%
Total Carbohydrate 0g		0%
	Dietary Fiber 0g	0%
	Sugars 0g
Protein 24g

Vitamin A 0%	Vitamin C 0%
Calcium 1%	Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet.

Vitamins

Nutrient	Amount	DV %
Vitamin A	0 IU	0%
→ Vitamin A, RAE	0 µg	0%
→ Alpha Carotene	0 µg	-
→ Beta Carotene	0 µg	-
→ Beta Cryptoxanthin	0 µg	-
→ Lutein + zeaxanthin	0 µg	-
→ Lycopene	0 µg	-
Vitamin B-12	1.27 µg	53%
Vitamin B-6	0.39 mg	23%
Vitamin C	0 mg	0%
Vitamin D	0 IU	0%
→ Vitamin D3	0 µg	-
Vitamin E	0.15 mg	1%
Vitamin K	1.2 µg	1%

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%
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	7.56 g	12%
Saturated Fats	3.04 g	15%
→ Butyric Acid	0 g	-
→ Caproic Acid	0 g	-
→ Caprylic Acid	0 g	-
→ Capric Acid	0.01 g	-
→ Lauric Acid	0.02 g	-
→ Myristic Acid	0.28 g	-
→ Palmitic Acid	1.62 g	-
→ Stearic Acid	1.01 g	-
Monounsaturated Fats	2.84 g	-
→ Palmitoleic Acid	0.32 g	-
→ Oleic Acid	2.45 g	-
→ Gadoleic Acid	0 g	-
→ Erucic Acid	0 g	-
Polyunsaturated Fats	0.55 g	-
→ Linolenic Acid (18:2)	0.42 g	-
→ Linolenic Acid (18:3)	0.05 g	-
→ Parinaric Acid	0 g	-
→ Arachidonic Acid	0.09 g	-
→ Eicosapentaenoic Acid (EPA)	0 g	-
→ Docosapentaenoic Acid (DPA)	0 g	-
→ Docosahexaenoic Acid (DHA)	0 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	24.38 g	48%
→ Alanine	1.45 g	-
→ Arginine	1.43 g	-
→ Aspartic acid	2.1 g	-
→ Cystine	0.28 g	-
→ Glutamic acid	3.86 g	-
→ Glycine	1.25 g	-
→ Histidine	0.89 g	98%
→ Isoleucine	1.2 g	97%
→ Leucine	1.94 g	69%
→ Lysine	2.01 g	81%
→ Methionine	0.57 g	46%
→ Phenylalanine	0.98 g	46%
→ Proline	1.02 g	-
→ Serine	0.91 g	-
→ Threonine	1.07 g	82%
→ Tryptophan	0.25 g	76%
→ Tyrosine	0.78 g	33%
→ Valine	1.35 g	87%

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	17 mg	1%
Copper	0.1 mg	11%
Iron	0.99 mg	6%
Magnesium	24 mg	6%
Manganese	0.04 mg	2%
Phosphorus	217 mg	17%
Potassium	337 mg	7%
Selenium	13.7 µg	25%
Sodium	83 mg	3%
Zinc	3.87 mg	35%

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	103 mg	34%

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 %
Alcohol	0 g	-
Ash	1.31 g	-
Caffeine	0 mg	-
Theobromine	0 mg	-
Water	66.76 g	-

Calories Burn off Time

How long would it take to burn off Veal, Ground, Cooked, Broiled with 172calories? A brisk walk for 37 minutes, jogging for 18 minutes, or hiking for 29 minutes will help your burn off the calories in veal, ground, cooked, broiled.

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	36 minutes
Dancing	31 minutes
Golfing	31 minutes
Hiking	29 minutes
Light Gardening	31 minutes
Stretching	57 minutes
Walking - 3.5 mph	37 minutes
Weight Training - light workout	48 minutes
Aerobics	22 minutes
Basketball	24 minutes
Bicycling - 10 mph or more	18 minutes
Running - 5 mph	18 minutes
Swimming	20 minutes
Walking - 4.5 mph	23 minutes
Weight Training - vigorous workout	24 minutes

Similar Food Items to Veal, Ground, Cooked, Broiled

Name	Calories	Total Fat	Proteins	Carbohydrates
Bison, Ground, Grass-fed, Cooked	179	8.62g	25.45g	0g
Bison, Ground, Grass-fed, Raw	146	7.21g	20.23g	0.05g
Game Meat, Antelope, Cooked, Roasted	150	2.67g	29.45g	0g
Game Meat, Antelope, Raw	114	2.03g	22.38g	0g
Game Meat, Bear, Cooked, Simmered	259	13.39g	32.42g	0g
Game Meat, Bear, Raw	161	8.3g	20.1g	0g
Veal, Cubed For Stew (leg And Shoulder), Separable Lean Only, Cooked, Braised	188	4.31g	34.94g	0g
Veal, Cubed For Stew (leg And Shoulder), Separable Lean Only, Raw	109	2.5g	20.27g	0g
Veal, Ground, Raw	197	13.06g	18.58g	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