Veal, braised, cooked, separable lean and fat, sirloin
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Nutrition Facts
Portion Size
85 g
Amount Per Portion
214
Calories
% Daily Value *
Total Fat 11g
14 %
Saturated Fat 4.4g
22 %
Cholesterol 92mg
31 %
Sodium 67mg
3 %
Total Carbohydrate 0g
0 %
Dietary Fiber 0g
0 %
Protein 27g
54 %
Calcium 14mg
1 %
Iron 1mg
6 %
Potassium 273mg
6 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
Veal, braised, cooked, separable lean and fat, sirloin contains 214 calories per 85 g serving. This serving contains 11 g of fat, 27 g of protein and 0 g of carbohydrate. The latter is g sugar and 0 g of dietary fiber, the rest is complex carbohydrate. Veal, braised, cooked, separable lean and fat, sirloin contains 4.4 g of saturated fat and 92 mg of cholesterol per serving. 85 g of Veal, braised, cooked, separable lean and fat, sirloin contains 0.00 mcg vitamin A, 0.0 mg vitamin C as well as 1.02 mg of iron, 14.45 mg of calcium, 273 mg of potassium. Veal, braised, cooked, separable lean and fat, sirloin belong to 'Lamb, Veal, and Game Products' food category.
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Veal, braised, cooked, separable lean and fat, sirloin nutrition facts and analysis..
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
