Veal, Leg (top Round), Separable Lean Only, Cooked, Pan-fried, Not Breaded
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Nutritional Value and Analysis
Veal, Leg (top Round), Separable Lean Only, Cooked, Pan-fried, Not Breaded with a serving size of 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) has a total of 528.87 calories with 13.35 grams of fat. The serving size is equivalent to 289 grams of food and contains 120.15 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, choline, tryptophan, threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine and histidine but is high in cholesterol.
Protein 188% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 188% of the recommended daily needs of protein.
Phosphorus 67% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 67% of the recommended daily needs of phosphorus.
Zinc 89% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 89% of the recommended daily needs of zinc.
Selenium 55% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 55% of the recommended daily needs of selenium.
Riboflavin 82% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 82% of the recommended daily needs of riboflavin.
Niacin 228% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 228% of the recommended daily needs of niacin.
Pantothenic Acid 71% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 71% of the recommended daily needs of pantothenic acid.
Vitamin B-6 86% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 86% of the recommended daily needs of vitamin b-6.
Vitamin B-12 182% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 182% of the recommended daily needs of vitamin b-12.
Choline 67% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 67% of the recommended daily needs of choline.
Tryptophan 294% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 294% of the recommended daily needs of tryptophan.
Threonine 322% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 322% of the recommended daily needs of threonine.
Isoleucine 381% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 381% of the recommended daily needs of isoleucine.
Leucine 273% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 273% of the recommended daily needs of leucine.
Lysine 320% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 320% of the recommended daily needs of lysine.
Methionine 181% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 181% of the recommended daily needs of methionine.
Phenylalanine 180% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 180% of the recommended daily needs of phenylalanine.
Tyrosine 128% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 128% of the recommended daily needs of tyrosine.
Valine 340% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 340% of the recommended daily needs of valine.
Histidine 382% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 382% of the recommended daily needs of histidine.
Cholesterol 103% of DV
A serving of 289 grams of veal, leg (top round), separable lean only, cooked, pan-fried, not breaded has 103% of the recommended daily intake of cholesterol.
Nutrition Facts
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) (289 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 528.87 | Calories from Fat 120 | |
| % Daily Value* | ||
| Total Fat 13.4g | 21% | |
| Saturated Fat 3.7g | 19% | |
| Trans Fat 0g | ||
| Cholesterol 309.2mg | 103% | |
| Sodium 222.5mg | 9% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Sugars 0g | ||
| Protein 96g | ||
| Vitamin A 0% | Vitamin C 0% |
| Calcium 2% | Iron 14% |
* 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 | 4.36 µg | 182% | |
| Vitamin B-6 | 1.47 mg | 86% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin D | 0 IU | 0% | |
| → Vitamin D3 | 0 µg | - | |
| Vitamin E | 1.21 mg | 8% | |
| Vitamin K | 14.45 µg | 12% |
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 | 13.35 g | 21% | |
| Saturated Fats | 3.73 g | 19% | |
| → Butyric Acid | 0 g | - | |
| → Caproic Acid | 0 g | - | |
| → Caprylic Acid | 0 g | - | |
| → Capric Acid | 0 g | - | |
| → Lauric Acid | 0.03 g | - | |
| → Myristic Acid | 0.26 g | - | |
| → Palmitic Acid | 2.17 g | - | |
| → Stearic Acid | 1.27 g | - | |
| Monounsaturated Fats | 4.77 g | - | |
| → Palmitoleic Acid | 0.43 g | - | |
| → Oleic Acid | 4.28 g | - | |
| → Gadoleic Acid | 0 g | - | |
| → Erucic Acid | 0 g | - | |
| Polyunsaturated Fats | 1.18 g | - | |
| → Linolenic Acid (18:2) | 0.92 g | - | |
| → Linolenic Acid (18:3) | 0.06 g | - | |
| → Parinaric Acid | 0 g | - | |
| → Arachidonic Acid | 0.23 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 | 95.86 g | 188% | |
| → Alanine | 5.7 g | - | |
| → Arginine | 5.64 g | - | |
| → Aspartic acid | 8.27 g | - | |
| → Cystine | 1.08 g | - | |
| → Glutamic acid | 15.16 g | - | |
| → Glycine | 4.93 g | - | |
| → Histidine | 3.48 g | 382% | |
| → Isoleucine | 4.72 g | 381% | |
| → Leucine | 7.63 g | 273% | |
| → Lysine | 7.9 g | 320% | |
| → Methionine | 2.24 g | 181% | |
| → Phenylalanine | 3.87 g | 180% | |
| → Proline | 4 g | - | |
| → Serine | 3.59 g | - | |
| → Threonine | 4.19 g | 322% | |
| → Tryptophan | 0.97 g | 294% | |
| → Tyrosine | 3.06 g | 128% | |
| → Valine | 5.3 g | 340% |
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 | 20.23 mg | 2% | |
| Copper | 0.18 mg | 20% | |
| Iron | 2.51 mg | 14% | |
| Magnesium | 92.48 mg | 22% | |
| Manganese | 0.09 mg | 4% | |
| Phosphorus | 838.1 mg | 67% | |
| Potassium | 1277.38 mg | 27% | |
| Selenium | 30.06 µg | 55% | |
| Sodium | 222.53 mg | 9% | |
| Zinc | 9.77 mg | 89% |
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 | 309.23 mg | 103% |
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 Only, Cooked, Pan-fried, Not Breaded with 528.87calories? A brisk walk for 115 minutes, jogging for 54 minutes, or hiking for 88 minutes will help your burn off the calories in veal, leg (top round), separable lean only, cooked, pan-fried, not breaded.
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 | 110 minutes |
| Dancing | 96 minutes |
| Golfing | 96 minutes |
| Hiking | 88 minutes |
| Light Gardening | 96 minutes |
| Stretching | 176 minutes |
| Walking - 3.5 mph | 115 minutes |
| Weight Training - light workout | 147 minutes |
| Aerobics | 66 minutes |
| Basketball | 72 minutes |
| Bicycling - 10 mph or more | 54 minutes |
| Running - 5 mph | 54 minutes |
| Swimming | 62 minutes |
| Walking - 4.5 mph | 70 minutes |
| Weight Training - vigorous workout | 72 minutes |
Similar Food Items to Veal, Leg (top Round), Separable Lean Only, Cooked, Pan-fried, Not Breaded
| Name | Calories | Total Fat | Proteins | Carbohydrates |
|---|---|---|---|---|
| Veal, Leg (top Round), Separable Lean Only, Cooked, Braised | 203 | 5.09g | 36.71g | 0g |
| Veal, Leg (top Round), Separable Lean Only, Cooked, Pan-fried, Breaded | 216 | 6.27g | 28.41g | 9.84g |
| Veal, Leg (top Round), Separable Lean Only, Cooked, Roasted | 150 | 3.39g | 28.07g | 0g |
| Veal, Loin, Separable Lean And Fat, Cooked, Braised | 284 | 17.21g | 30.19g | 0g |
| Veal, Loin, Separable Lean And Fat, Cooked, Roasted | 217 | 12.32g | 24.8g | 0g |
| Veal, Loin, Separable Lean And Fat, Raw | 177 | 10.07g | 20.07g | 0.07g |
| Veal, Loin, Separable Lean Only, Cooked, Braised | 226 | 9.15g | 33.57g | 0g |
| Veal, Loin, Separable Lean Only, Cooked, Roasted | 175 | 6.94g | 26.32g | 0g |
| Veal, Loin, Separable Lean Only, Raw | 114 | 2.9g | 21.85g | 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