Nutrition

Eat Smart, Eat Well

More diners are becoming aware of the relationship between a well-balanced diet and good health. They want to eat smart, without sacrificing the pleasure of eating well. Diners are demanding satisfying, nutrition-wise menu choices; lean meats, including veal, fulfill those requirements. A staple of a well- balanced diet, lean meat fits within the Dietary Guidelines recommended by the U.S. Department of Agriculture (USDA), American Heart Association (AHA) and The American Dietetic Association (ADA).

Lean meat is a sound choice when featured center-of-the-plate or used to increase the nutritional profile and taste of menu items such as salads, soups and pasta dishes. Veal compares favorably with poultry, fish, seafood, and lean cuts of beef, pork and lamb.

Center-of-the-Plate Comparison
Protein Source
(All values are based on ~3 oz trimmed = 85 g portion sizes)		 Calories(Kcal) Saturated Fat(g) Total Fat(g) Cholesterol (mg)
Veal
Cutlet, leg, cooked, roasted 136 1.6 4.0 88
Loin, cooked, braised  192 2.2 7.8 106
Rib, cooked, roasted  150 1.8 6.3 98
Breast, whole, boneless, cooked, braised  185 3.2  8.3  99
Shank (fore and hind), cooked, braised 150 1.0 3.7 107
Chicken
reast (broilers or fryers), meat only, cooked, roasted 142 0.9 3.1 73
Thigh (broilers or fryers), meat only, cooked, roasted  178  2.6 9.2 81
Turkey
Turkey, all classes, light meat, cooked, roasted 133 0.9  2.7 59
Fish
Salmon, sockeye, cooked, dry heat 184 1.6  9.3  74
Swordfish, cooked, dry heat 132 1.2  4.4 43
Shrimp, mixed species, cooked, moist heat  84  0.2 0.9 166
Lobster, Northern, cooked, moist heat  83 0.1 0.5  61
Beef
Eye round, trimmed to 1/4" fat, all grades, cooked, roasted 143 1.5 4.2  59
Top sirloin, trimmed to 1/4" fat, all grades, cooked, broiled 166 2.4 6.1 76
Tenderloin, trimmed to 1/4" fat, all grades, cooked, broiled 179 3.2 8.5  71
Pork
Tenderloin, cooked, roasted 139 1.4 4.1 67
Rib chop, cooked, broiled  186  2.9 8.3  69
Lamb
Leg, shank, half, trimmed to 1/4Ó fat, choice, cooked, roasted 153 2.0 5.7 74
Rack (rib), trimmed to 1/4" fat, choice, cooked, roasted 197 4.0  11.3 75