Veal and Lamb Nutrition Data
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Fruit Nutrition Facts
shank Veal Australian Food Facts
Veal Australian, shank, fore, bone-in, separable lean and fat, raw food factsUSDA SR27 Database Food #17350 category lamb-veal-game Food Products Refuse Desc: 39
of VEAL,AUSTRALIAN,SHANK,FORE,BONE-IN,LN & FAT,RAW
Current Multiple = 1
This food, briefly described as VEAL,AUSTRALIAN,SHANK,FORE,BONE-IN,LN & FAT,RAW, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).
Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds. Histidine is the 1st of 9 essential amino acids Isoleucine is the 2nd of 9 essential amino acids Threonine is the 3rd of 9 essential amino acids Valine is the 4th of 9 essential amino acids Methionine is the 5th of 9 essential amino acids Tyrosine is the 6th of 9 essential amino acids Leucine is the 7th of 9 essential amino acids Lysine is the 8th of 9 essential amino acids Tryptophan is the 9th of 9 essential amino acids Cystine Phenylalanine
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated 18:3 undifferentiated Ω3 20:5 n-3 (EPA) Ω3 22:5 n-3 (DPA) Ω3 18:2 undifferentiated Ω6 Iron, Fe, prevents microcitic hypochromic anemia. Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Retinol is present in a significant amount. Arginine Alanine Aspartic acid Glutamic acid Glycine Proline Serine Hydroxyproline Fatty acids, total trans Fatty acids, total saturated Cholesterol