Veal, cutlet, separable lean, grilled

By March 28, 2014

Veal, cutlet, separable lean, grilled

Cooked veal from the midsection of the carcase. Grilled for 6-10 minutes until ‘medium’ with no added fat. Lean muscle meat only, with all possible internal and external separable fat removed after cooking.

Proximates, minerals and fatty acids are from a composite of 10 samples of veal cutlets purchased raw from 10 supermarkets/butchers in Melbourne and Sydney in 2002. Vitamins are from a pooled sample of stir fry, diced, cutlet and leg steak cuts using the samples gathered for proximate analysis (MLA 2007). Iodine is from the 22nd ATDS, 2004 value for Beef, steak, grilled, separable lean. Tryptophan is imputed from mince and rump steak samples from the 2006 and 2008 Key Foods Programs. Starch, fibre, individual sugars, vitamin C and ethanol are imputed zero.
Meat and Meat Products
 
Name Value (g)
Dietry Fibre 0
Energy
Omega-6 0.09
Omega-3 0.02
Protein 0.02
Total Fat 2
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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