Veal, Shank (fore And Hind), Separable Lean And Fat, Cooked, Braised

Serving Size 100 grams

Nutritional Value and Analysis

Veal, Shank (fore And Hind), Separable Lean And Fat, Cooked, Braised with a serving size of 100 grams has a total of 191 calories with 6.2 grams of fat. The serving size is equivalent to 100 grams of food and contains 55.8 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 62% of DV

A serving of 100 grams of veal, shank (fore and hind), separable lean and fat, cooked, braised has 62% of the recommended daily needs of protein.

Zinc 60% of DV

A serving of 100 grams of veal, shank (fore and hind), separable lean and fat, cooked, braised has 60% of the recommended daily needs of zinc.

Niacin 59% of DV

A serving of 100 grams of veal, shank (fore and hind), separable lean and fat, cooked, braised has 59% of the recommended daily needs of niacin.

Vitamin B-12 67% of DV

A serving of 100 grams of veal, shank (fore and hind), separable lean and fat, cooked, braised has 67% of the recommended daily needs of vitamin b-12.

Tryptophan 97% of DV

A serving of 100 grams of veal, shank (fore and hind), separable lean and fat, cooked, braised has 97% of the recommended daily needs of tryptophan.

Threonine 106% of DV

A serving of 100 grams of veal, shank (fore and hind), separable lean and fat, cooked, braised has 106% of the recommended daily needs of threonine.

Isoleucine 125% of DV

A serving of 100 grams of veal, shank (fore and hind), separable lean and fat, cooked, braised has 125% of the recommended daily needs of isoleucine.

Leucine 90% of DV

A serving of 100 grams of veal, shank (fore and hind), separable lean and fat, cooked, braised has 90% of the recommended daily needs of leucine.

Lysine 105% of DV

A serving of 100 grams of veal, shank (fore and hind), separable lean and fat, cooked, braised has 105% of the recommended daily needs of lysine.

Methionine 60% of DV

A serving of 100 grams of veal, shank (fore and hind), separable lean and fat, cooked, braised has 60% of the recommended daily needs of methionine.

Phenylalanine 59% of DV

A serving of 100 grams of veal, shank (fore and hind), separable lean and fat, cooked, braised has 59% of the recommended daily needs of phenylalanine.

Tyrosine 42% of DV

A serving of 100 grams of veal, shank (fore and hind), separable lean and fat, cooked, braised has 42% of the recommended daily needs of tyrosine.

Valine 112% of DV

A serving of 100 grams of veal, shank (fore and hind), separable lean and fat, cooked, braised has 112% of the recommended daily needs of valine.

Histidine 126% of DV

A serving of 100 grams of veal, shank (fore and hind), separable lean and fat, cooked, braised has 126% of the recommended daily needs of histidine.

Cholesterol 41% of DV

A serving of 100 grams of veal, shank (fore and hind), separable lean and fat, cooked, braised has 41% of the recommended daily intake of cholesterol.

Nutrition Facts

Serving Size 100g (about 3.52 oz)

Amount Per Serving
Calories 191 Calories from Fat 56
% Daily Value*
Total Fat 6.2g 10%
Saturated Fat 2.1g 10%
Trans Fat 0g
Cholesterol 124mg 41%
Sodium 93mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 32g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 7%

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

Vitamins

NutrientAmountDV %
Vitamin B-121.61 µg67%
Vitamin B-60.27 mg16%

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

NutrientAmountDV %
Carbohydrate0 g0%

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

NutrientAmountDV %
Fat6.2 g10%
Saturated Fats2.08 g10%
→ Capric Acid0 g-
→ Lauric Acid0.02 g-
→ Myristic Acid0.24 g-
→ Palmitic Acid1.12 g-
→ Stearic Acid0.64 g-
Monounsaturated Fats2.34 g-
→ Palmitoleic Acid0.23 g-
→ Oleic Acid 2.02 g-
→ Gadoleic Acid0.01 g-
Polyunsaturated Fats0.54 g-
→ Linolenic Acid (18:2)0.42 g-
→ Linolenic Acid (18:3)0.03 g-
→ Arachidonic Acid0.09 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

NutrientAmountDV %
Protein31.54 g62%
→ Alanine1.88 g-
→ Arginine1.86 g-
→ Aspartic acid2.72 g-
→ Cystine0.26 g-
→ Glutamic acid4.99 g-
→ Glycine1.62 g-
→ Histidine1.15 g126%
→ Isoleucine1.55 g125%
→ Leucine2.51 g90%
→ Lysine2.6 g105%
→ Methionine0.74 g60%
→ Phenylalanine1.27 g59%
→ Proline1.32 g-
→ Serine1.18 g-
→ Threonine1.38 g106%
→ Tryptophan0.32 g97%
→ Tyrosine1 g42%
→ Valine1.74 g112%

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

NutrientAmountDV %
Calcium33 mg3%
Copper0.11 mg12%
Iron1.25 mg7%
Magnesium25 mg6%
Manganese0.02 mg1%
Phosphorus225 mg18%
Potassium305 mg6%
Selenium15.3 µg28%
Sodium93 mg4%
Zinc6.63 mg60%

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

NutrientAmountDV %
Cholesterol124 mg41%

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

NutrientAmountDV %
Ash1.12 g-
Water61.74 g-

Calories Burn off Time

How long would it take to burn off Veal, Shank (fore And Hind), Separable Lean And Fat, Cooked, Braised with 191calories? A brisk walk for 42 minutes, jogging for 19 minutes, or hiking for 32 minutes will help your burn off the calories in veal, shank (fore and hind), 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 ActivityBurn Off Time
Bicycling - 10 mph or less40 minutes
Dancing35 minutes
Golfing35 minutes
Hiking32 minutes
Light Gardening35 minutes
Stretching64 minutes
Walking - 3.5 mph42 minutes
Weight Training - light workout53 minutes
Aerobics24 minutes
Basketball26 minutes
Bicycling - 10 mph or more19 minutes
Running - 5 mph19 minutes
Swimming22 minutes
Walking - 4.5 mph25 minutes
Weight Training - vigorous workout26 minutes
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