Meat
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Calories and nutrition facts per 100 g.
249 kcal per 100 g
- Protein
- 28.2 g
- Carbohydrates
- 0 g
- Fat
- 14.2 g
Serving calculator
Nutrition
Macronutrients
| Nutrient | Amount per 100 g |
|---|---|
| Energy | 1040 kJ |
| Protein | 28.2 g |
| Total lipid (fat) | 14.2 g |
| Carbohydrate, by difference | 0 g |
| Energy | 248 kcal |
Vitamins
| Nutrient | Amount per 100 g |
|---|---|
| Vitamin B-12 | 1.4 µg |
| Vitamin B-6 | 0.3 mg |
Minerals
| Nutrient | Amount per 100 g |
|---|---|
| Selenium, Se | 11.5 µg |
| Phosphorus, P | 197 mg |
| Sodium, Na | 66 mg |
| Copper, Cu | 0.1 mg |
| Manganese, Mn | 0 mg |
| Iron, Fe | 0.8 mg |
| Magnesium, Mg | 21 mg |
| Calcium, Ca | 9 mg |
| Potassium, K | 278 mg |
| Zinc, Zn | 3.9 mg |
Other nutrients
| Nutrient | Amount per 100 g |
|---|---|
| Folic acid | 0 µg |
| Folate, DFE | 14 µg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.3 mg |
| Folate, total | 14 µg |
| Folate, food | 14 µg |
| Tryptophan | 0.3 g |
| Threonine | 1.2 g |
| Methionine | 0.7 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.9 g |
| Alanine | 1.7 g |
| Glutamic acid | 4.5 g |
| Glycine | 1.4 g |
| Proline | 1.2 g |
| Cholesterol | 114 mg |
| Fatty acids, total saturated | 5.5 g |
| SFA 12:0 | 0.1 g |
| SFA 14:0 | 0.8 g |
| MUFA 16:1 | 0.6 g |
| Ash | 0.9 g |
| Valine | 1.6 g |
| Arginine | 1.7 g |
| Histidine | 1 g |
| Aspartic acid | 2.4 g |
| Serine | 1.1 g |
| SFA 16:0 | 3.2 g |
| SFA 18:0 | 1.3 g |
| MUFA 18:1 | 5.8 g |
| PUFA 18:2 | 0.8 g |
| PUFA 18:3 | 0 g |
| PUFA 20:4 | 0.1 g |
| MUFA 20:1 | 0.1 g |
| Fatty acids, total monounsaturated | 6.7 g |
| Fatty acids, total polyunsaturated | 1 g |
| Niacin | 8.3 mg |
| Pantothenic acid | 1.1 mg |
| Isoleucine | 1.4 g |
| Leucine | 2.2 g |
| Lysine | 2.3 g |
| Cystine | 0.3 g |
| Water | 57.4 g |
Common serving sizes
- 85 g (oz)
- 274 g (piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse))
Compare Veal, breast, point half, boneless, separable lean and fat, cooked, braised
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised vs Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised vs Pork, fresh, loin, whole, separable lean and fat, cooked, roasted
- Veal, breast, point half, boneless, separable lean and fat, cooked, braised vs Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
Data source: USDA FoodData Central, SR Legacy (FDC ID 174395).