Veal fore and hind shank braised (3 oz, 85 g) has 162 calories, 26.8 g protein, 0 g carbohydrate and 5.3 g fat, according to USDA FoodData Central. 100 g has 191 calories. Change the serving below and the label, the summary and the full nutrient table update together.
FDA standard format. Values use the FDA rounding rules for the serving you pick. Nutrients USDA does not report for this food print as 0 on the panel and as "not reported" in the table.
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3 oz (85 g)
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| Nutrient | Per serving | % DV* | Per 100 g |
|---|---|---|---|
| Calories and macronutrients | |||
| Calories | 162 | 191 | |
| Total fat | 5.3 g | 7% | 6.2 g |
| Saturated fat | 1.8 g | 9% | 2.08 g |
| Trans fat | not reported | ||
| Monounsaturated fat | 2 g | 2.34 g | |
| Polyunsaturated fat | 0.5 g | 0.54 g | |
| Cholesterol | 105 mg | 35% | 124 mg |
| Sodium | 79 mg | 3% | 93 mg |
| Total carbohydrate | 0 g | 0% | 0 g |
| Dietary fiber | not reported | ||
| Total sugars | not reported | ||
| Added sugars | 0 g | 0% | 0 g |
| Protein | 26.8 g | 31.5 g | |
| Vitamins | |||
| Vitamin D | not reported | ||
| Vitamin A | not reported | ||
| Vitamin C | not reported | ||
| Vitamin E | not reported | ||
| Vitamin K | not reported | ||
| Thiamin (B1) | <0.1 mg | 4% | 0.05 mg |
| Riboflavin (B2) | 0.25 mg | 20% | 0.3 mg |
| Niacin (B3) | 8 mg | 50% | 9.45 mg |
| Vitamin B6 | 0.23 mg | 15% | 0.27 mg |
| Folate (DFE) | 14 mcg | 4% | 17 mcg |
| Vitamin B12 | 1.4 mcg | 60% | 1.61 mcg |
| Choline | not reported | ||
| Minerals | |||
| Calcium | 28 mg | 2% | 33 mg |
| Iron | 1.1 mg | 6% | 1.25 mg |
| Potassium | 259 mg | 6% | 305 mg |
| Magnesium | 21 mg | 6% | 25 mg |
| Phosphorus | 191 mg | 15% | 225 mg |
| Zinc | 5.6 mg | 50% | 6.63 mg |
| Copper | 0.09 mg | 10% | 0.11 mg |
| Manganese | <0.1 mg | 0% | 0.02 mg |
| Selenium | 13 mcg | 25% | 15.3 mcg |
| Other | |||
| Water | 52.5 g | 61.7 g | |
* Percent Daily Values are based on a 2,000 calorie diet (FDA reference values for adults and children 4 years and older). Per-100 g values are USDA figures before label rounding.
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Every serving below is a USDA household measure for this food, a fraction of one, or a unit conversion. Amounts are USDA values scaled by weight; only the Nutrition Facts panel applies the coarser FDA label rounding.
| Serving | Weight | Calories | Total carbohydrate | Protein | Total fat | Dietary fiber | Total sugars |
|---|---|---|---|---|---|---|---|
| 3 oz | 85 g | 162 | 0 g | 26.8 g | 5.3 g | – | – |
| 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) | 194 g | 371 | 0 g | 61.2 g | 12 g | – | – |
| 100 g | 100 g | 191 | 0 g | 31.5 g | 6.2 g | – | – |
Veal fore and hind shank braised (3 oz, 85 g) has 162 calories. 100 g has 191 calories. On a Nutrition Facts label, calories are rounded to the nearest 5 or 10, so the panel above may show 160.
Veal fore and hind shank braised (3 oz, 85 g) has 1.4 mcg of vitamin B12, 60% of the Daily Value. 100 g has 1.61 mcg. At 20% DV or more per serving, that meets the FDA threshold for an "excellent source" claim.
Veal fore and hind shank braised (3 oz, 85 g) has 26.8 g protein, 54% of the 50 g Daily Value. 100 g has 31.5 g. At 20% DV or more per serving, that meets the FDA threshold for an "excellent source" claim.
100 g of veal fore and hind shank braised has 191 calories, 31.5 g protein, 0 g carbohydrate and 6.2 g fat.
About 0% of the calories in veal fore and hind shank braised come from carbohydrate, 31% from fat and 69% from protein (Atwater factors of 4, 9 and 4 calories per gram).
Per 100 g, compared with the other 463 lamb, veal and game in this database, veal fore and hind shank braised has fewer calories than 54% of them and more protein than 93%.
The same serving of veal fore and hind shank braised, drawn by the label formats other markets require: the Canadian bilingual Nutrition Facts table, the EU nutrition declaration (per 100 g, energy in kJ and kcal, salt instead of sodium) and the UK nutrition information table with reference intakes. The generator switches between these and many more from one recipe.
| Fat / Lipides | 5 g | 7 % |
| Saturated / Saturés | 1.8 g + Trans 0 g | 9 % |
| Cholesterol / Cholestérol | 105 mg | 35 % |
| Sodium | 80 mg | 3 % |
| Carbohydrate / Glucides | 0 g | 0 % |
| Fibre / Fibres | 0 g | 0 % |
| Sugars / Sucres | 0 g | 0 % |
| Protein / Protéines | 27 g | |
| Vitamin D / Vitamine D | 0 mcg | 0 % |
| Calcium | 28 mg | 2 % |
| Iron / Fer | 1 mg | 6 % |
| Potassium | 259 mg | 8 % |
| Per 100g | |
|---|---|
| Energy | 799 kJ / 191 kcal |
| Fat | 6.2 g |
| of which saturates | 2.1 g |
| Carbohydrate | 0.0 g |
| of which sugars | 0.0 g |
| Protein | 32 g |
| Salt | 0.2 g |
| Per 100g | Per 85g | %RI* | |
|---|---|---|---|
| Energy | 799 kJ 191 kcal |
679 kJ 162 kcal |
8.1% |
| Fat | 6.2g | 5.3g | 7.5% |
| of which saturates | 2.1g | 1.8g | 8.8% |
| Carbohydrate | 0 gg | 0 gg | <1% |
| of which sugars | 0 gg | 0 gg | <1% |
| Fibre | 0 gg | 0 gg | - |
| Protein | 32g | 27g | 54% |
| Salt | 0.23g | 0.20g | 3.3% |
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Nutrient values are from USDA FoodData Central, SR Legacy (April 2018 release, public domain), record 172569: "Veal, shank (fore and hind), separable lean and fat, cooked, braised". Values are stored per 100 g exactly as USDA reports them and scaled to each serving by weight. The Nutrition Facts panel applies the FDA rounding rules in 21 CFR 101.9; tables and text show the scaled amounts at reading precision, so a figure can differ slightly from the panel. A nutrient USDA does not report for this food is shown as not reported, never as a guessed value.
SR Legacy predates the added sugars field. This is a whole or unsweetened food, so added sugars are shown as 0 g. View the USDA record ↗
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