Veal, all cuts, separable fat, cooked
Cooked internal and external separable fat from 4 different cuts from various regions of the carcase. Oven roasted or grilled as purchased, still attached to the lean muscle meat, with no added fat to an internal temperature of 70C or until ‘medium’, then dissected.
Most proximates, vitamins and minerals are from a composite of equal portions dissected from 10 samples of 4 raw veal cuts purchased from 10 supermarkets/butchers in Melbourne and Sydney in 2002. Fatty acids are from 3 pooled composites (reflecting various regions of the carcase) of equal portions dissected from 10 samples of 4 raw veal cuts using the samples purchased for proximate analysis (MLA 2007). Tryptophan is imputed from mince and rump steak samples from the 2006 and 2008 Key Foods Programs. Iodine, starch, fibre, individual sugars, vitamin C and ethanol are imputed zero.
Meat and Meat Products
Name | Value (g) |
---|---|
Dietry Fibre | 0 |
Energy | |
Omega-6 | 0.47 |
Omega-3 | 0.23 |
Protein | 0.23 |
Total Fat | 33 |
Total Fructose | 0 |
Name | Value (g) |
---|---|
Fructose | 0 |
Glucose | 0 |
Sucrose | 0 |
Maltose | 0 |
Lactose | 0 |
Meat and Meat Products
Veal
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