|
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
|
|
|