Veal, Leg (top Round), Separable Lean And Fat, Cooked, Braised
Serving Size 1 unit, cooked (yield from 1 lb raw meat)
Nutritional Value and Analysis
Veal, Leg (top Round), Separable Lean And Fat, Cooked, Braised with a serving size of 1 unit, cooked (yield from 1 lb raw meat) has a total of 573.92 calories with 17.22 grams of fat. The serving size is equivalent to 272 grams of food and contains 154.98 calories from fat. This item is classified as lamb, veal, and game products foods.
This food is a good source of protein, phosphorus, zinc, copper, selenium, riboflavin, niacin, pantothenic acid, vitamin b-6, vitamin b-12, choline, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in cholesterol and saturated fats.
Protein 193% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 193% of the recommended daily needs of protein.
Phosphorus 54% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 54% of the recommended daily needs of phosphorus.
Zinc 98% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 98% of the recommended daily needs of zinc.
Copper 42% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 42% of the recommended daily needs of copper.
Selenium 76% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 76% of the recommended daily needs of selenium.
Riboflavin 73% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 73% of the recommended daily needs of riboflavin.
Niacin 180% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 180% of the recommended daily needs of niacin.
Pantothenic Acid 55% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 55% of the recommended daily needs of pantothenic acid.
Vitamin B-6 58% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 58% of the recommended daily needs of vitamin b-6.
Vitamin B-12 133% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 133% of the recommended daily needs of vitamin b-12.
Choline 70% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 70% of the recommended daily needs of choline.
Tryptophan 303% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 303% of the recommended daily needs of tryptophan.
Threonine 331% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 331% of the recommended daily needs of threonine.
Isoleucine 390% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 390% of the recommended daily needs of isoleucine.
Leucine 280% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 280% of the recommended daily needs of leucine.
Lysine 328% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 328% of the recommended daily needs of lysine.
Methionine 185% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 185% of the recommended daily needs of methionine.
Phenylalanine 185% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 185% of the recommended daily needs of phenylalanine.
Tyrosine 131% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 131% of the recommended daily needs of tyrosine.
Valine 349% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 349% of the recommended daily needs of valine.
Histidine 392% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 392% of the recommended daily needs of histidine.
Cholesterol 121% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 121% of the recommended daily intake of cholesterol.
Saturated Fats 34% of DV
A serving of 272 grams of veal, leg (top round), separable lean and fat, cooked, braised has 34% of the recommended daily intake of saturated fats.
Nutrition Facts
Serving Size 1 unit, cooked (yield from 1 lb raw meat) (272 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 573.92 | Calories from Fat 155 | |
| % Daily Value* | ||
| Total Fat 17.2g | 26% | |
| Saturated Fat 6.9g | 34% | |
| Trans Fat 0g | ||
| Cholesterol 364.5mg | 121% | |
| Sodium 182.2mg | 8% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 98g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 2% | Iron 20% |
* 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 | 3.18 µg | 133% | |
| Vitamin B-6 | 0.98 mg | 58% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin D | 0 IU | 0% | |
| → Vitamin D3 | 0 µg | - | |
| Vitamin E | 1.33 mg | 9% | |
| Vitamin K | 19.04 µg | 16% |
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 | 17.22 g | 26% | |
| Saturated Fats | 6.88 g | 34% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0.03 g | - | |
| → Lauric Acid | 0.05 g | - | |
| → Myristic Acid | 0.63 g | - | |
| → Palmitic Acid | 3.67 g | - | |
| → Stearic Acid | 2.28 g | - | |
| Monounsaturated Fats | 6.42 g | - | |
| → Palmitoleic Acid | 0.73 g | - | |
| → Oleic Acid | 5.55 g | - | |
| → Gadoleic Acid | 0 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 1.28 g | - | |
| → Linolenic Acid (18:2) | 0.95 g | - | |
| → Linolenic Acid (18:3) | 0.11 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Arachidonic Acid | 0.22 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 | 98.36 g | 193% | |
| → Alanine | 5.85 g | - | |
| → Arginine | 5.79 g | - | |
| → Aspartic acid | 8.49 g | - | |
| → Cystine | 1.11 g | - | |
| → Glutamic acid | 15.56 g | - | |
| → Glycine | 5.05 g | - | |
| → Histidine | 3.57 g | 392% | |
| → Isoleucine | 4.84 g | 390% | |
| → Leucine | 7.83 g | 280% | |
| → Lysine | 8.11 g | 328% | |
| → Methionine | 2.3 g | 185% | |
| → Phenylalanine | 3.97 g | 185% | |
| → Proline | 4.11 g | - | |
| → Serine | 3.69 g | - | |
| → Threonine | 4.3 g | 331% | |
| → Tryptophan | 1 g | 303% | |
| → Tyrosine | 3.14 g | 131% | |
| → Valine | 5.44 g | 349% |
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 | 21.76 mg | 2% | |
| Copper | 0.38 mg | 42% | |
| Iron | 3.59 mg | 20% | |
| Magnesium | 78.88 mg | 19% | |
| Manganese | 0.11 mg | 5% | |
| Phosphorus | 677.28 mg | 54% | |
| Potassium | 1041.76 mg | 22% | |
| Selenium | 41.89 µg | 76% | |
| Sodium | 182.24 mg | 8% | |
| Zinc | 10.77 mg | 98% |
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 | 364.48 mg | 121% |
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
Calories Burn off Time
How long would it take to burn off Veal, Leg (top Round), Separable Lean And Fat, Cooked, Braised with 573.92calories? A brisk walk for 125 minutes, jogging for 59 minutes, or hiking for 96 minutes will help your burn off the calories in veal, leg (top round), 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 | 120 minutes |
| Dancing | 104 minutes |
| Golfing | 104 minutes |
| Hiking | 96 minutes |
| Light Gardening | 104 minutes |
| Stretching | 191 minutes |
| Walking - 3.5 mph | 125 minutes |
| Weight Training - light workout | 159 minutes |
| Aerobics | 72 minutes |
| Basketball | 79 minutes |
| Bicycling - 10 mph or more | 59 minutes |
| Running - 5 mph | 59 minutes |
| Swimming | 68 minutes |
| Walking - 4.5 mph | 76 minutes |
| Weight Training - vigorous workout | 79 minutes |
Similar Food Items to Veal, Leg (top Round), Separable Lean And Fat, Cooked, Braised
| Name | Calories | Total Fat | Proteins | Carbohydrates |
|---|---|---|---|---|
| Veal, Composite Of Trimmed Retail Cuts, Separable Fat, Cooked | 642 | 66.74g | 9.42g | 0g |
| Veal, Composite Of Trimmed Retail Cuts, Separable Fat, Raw | 638 | 67.83g | 6.02g | 0g |
| Veal, Composite Of Trimmed Retail Cuts, Separable Lean Only, Cooked | 196 | 6.58g | 31.9g | 0g |
| Veal, Composite Of Trimmed Retail Cuts, Separable Lean Only, Raw | 112 | 2.87g | 20.2g | 0g |
| Veal, Leg (top Round), Separable Lean And Fat, Cooked, Pan-fried, Breaded | 238 | 9.18g | 27.29g | 9.91g |
| Veal, Leg (top Round), Separable Lean And Fat, Cooked, Pan-fried, Not Breaded | 211 | 8.35g | 31.75g | 0g |
| Veal, Leg (top Round), Separable Lean And Fat, Cooked, Roasted | 160 | 4.65g | 27.7g | 0g |
| Veal, Leg (top Round), Separable Lean And Fat, Raw | 117 | 3.08g | 20.98g | 0g |
| Veal, Leg (top Round), Separable Lean Only, Raw | 107 | 1.76g | 21.28g | 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