Veal Loin, Roasted, Separable Lean and Fat
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 0 g | 0% |
| Net Carbohydrates | 0 g | 0% |
| Sugars | 0 g | 0% |
| Added Sugars | No data | - |
| Dietary Fiber | 0 g | 0% |
| Protein | 56.79 g | 114% |
| Total Fat | 28.21 g | 36% |
| Saturated Fat | 12.05 g | 60% |
| Monounsaturated Fat | 10.95 g | - |
| Polyunsaturated Fat | 1.85 g | - |
| Trans Fat | No data | - |
| Cholesterol | 235.87 mg | 79% |
| Vitamins | ||
| Vitamin A | 0 mcg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 0 mcg | 0% |
| Minerals | ||
| Sodium | 212.97 mg | 9% |
| Potassium | 744.25 mg | 16% |
| Calcium | 43.51 mg | 3% |
| Magnesium | 57.25 mg | 14% |
| Iron | 1.99 mg | 11% |
| Zinc | 6.94 mg | 63% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
0%
Vitamin C
0%
Vitamin D
0%
Vitamin E
7%
Vitamin K
10%
Vitamin B1
10%
Vitamin B2
49%
Vitamin B3
127%
Vitamin B5
55%
Vitamin B6
46%
Vitamin B7
-
Vitamin B9
9%
Vitamin B12
118%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
3%
Iron
11%
Magnesium
14%
Phosphorus
39%
Potassium
16%
Sodium
9%
Zinc
63%
Copper
28%
Manganese
3%
Selenium
46%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
154%
Isoleucine
210%
Valine
187%
Lysine
176%
Tryptophan
164%
Threonine
177%
Phenylalanine
198%
Methionine
199%
Histidine
210%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 497 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
1 h 13 min
Jogging
1 h 3 min
Cycling
1 h 5 min
Walking
1 h 57 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Veal loin, as a type of red meat, is part of a category of foods that has been associated with an increased risk of colorectal cancer in some large cohort studies, and high intake of red and processed meats may also increase risks for heart disease, diabetes, and premature death; however, red meat in general provides iron essential for oxygen transport via red blood cells, and lean meats are considered suitable for individuals managing their overall diet by helping to manage cholesterol and reduce the risk of heart disease.
1. In Brief: How Can You Get Enough Iron? - Informedhealth.Org - Ncbi Bookshelf
Source: NCBI
Summary: Meat is a good source of iron, which is crucial for oxygen transport via red blood cells, and the body's iron absorption adapts to its needs.
2. 2. Cancer in Humans - Red Meat and Processed Meat - Ncbi Bookshelf
Source: NCBI
Summary: Red meat consumption is associated with an increased risk of colorectal cancer, with some cohort studies showing positive trends and others reporting no significant association.
3. Meats for Diabetes: Meats That Are Healthy and Meats to Avoid
Source: Medical News Today, 2020
Summary: Lean meats, including some beef cuts like sirloin, flank steak, and tenderloin, contain minimal fat and calories per serving, making them a suitable choice for individuals with diabetes.
Read More: https://www.medicalnewstoday.com/articles/meats-for-diabetes
4. What’S the Beef With Red Meat? - Harvard Health
Source: Harvard Health, 2020
Summary: Red and processed meats increase health risks, particularly for heart disease, cancer, diabetes, and premature death, especially with high intake.
Read More: https://www.health.harvard.edu/healthy-aging-and-longevity/whats-the-beef-with-red-meat
