Veal Cut Nutritional Comparison
|Veal Cut||Calories||Calories From Fat||Total Fat||Saturated Fat||Cholesterol||Sodium||Protein||Iron|
|Shoulder/Arm Steak - Braised||170||40||5g||1g||130mg||75mg||30g||6% DV|
|Rib Roast - Roasted||150||60||6g||2g||95mg||80mg||22g||4% DV|
|Loin Chop - Roasted||150||50||6g||2g||90mg||80mg||22g||4% DV|
|Cutlets - Roasted||130||25||3g||1g||90mg||60mg||24g||4% DV|
Although all cuts of veal share a strong nutrient profile there are some significant difference in nutritional factors. This chart compares the four most commonly consumed cuts of veal that are all frequently available at meat counters in most supermarkets. For comparison purposes a 3 oz. boneless serving of each cut has been selected. All visible fat has been removed and no salt or sauce has been added.
Reference: Veal Cut Nutritional Comparison.. (n.d.). In Veal Made Easy. Retrieved from http://www.vealmadeeasy.com/nutritionalcomparison.aspx. Reprinted with permission © 2010 Cattlemen's Beef Board and National Cattlemen's Beef Association.