Veal, chops, raw
Energy in 100 g
Per 100 g
494 kJ (117 kcal)
More veal:
494 kJ (117 kcal)
Portion Size:
Carbohydrate | Source | Quantity |
---|---|---|
Starch | 50 | 0 g |
Sugar, total | 50 | 0 g |
Sugar, added | 50 | 0 g |
Fat | Source | Quantity |
---|---|---|
Saturated fatty acids | 71 | 1.3 g |
Trans fatty acids | 71 | 0 g |
Monounsaturated fatty acids | 71 | 1.1 g |
Polyunsaturated fatty acids | 71 | 0.1 g |
Omega-3 | 73q | 0 g |
Omega-6 | 74q | 0.1 g |
Cholesterol | 30 | 38 mg |
Saturated fatty acids | Source | Quantity |
---|---|---|
C12:0 (lauric acid) | 319 | 0 g |
C14:0 (myristic acid) | 319 | 0.1 g |
C16:0 (palmitic acid) | 319 | 0.7 g |
C18:0 (stearic acid) | 319 | 0.5 g |
Monounsaturated fatty acids | Source | Quantity |
---|---|---|
C16:1 sum (palmitoleic acid) | 319 | 0.1 g |
C18:1 sum (oleic acid) | 319 | 0.9 g |
Recommended Daily Allowance (RDA)
Fat-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin A | MI0325 | 2 µg-RE | 0 % |
Beta-carotene | 20 | 0 µg | |
Retinol | 30 | 2 µg | |
Vitamin D | 71 | 0 µg | 0 % |
Vitamin E | 20 | 0.2 mg-ATE | 1 % |
Water-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin B1 (thiamin) | 20 | 0.09 mg | 6 % |
Vitamin B2 (riboflavin) | 20 | 0.22 mg | 13 % |
Vitamin B3 (niacin) | 20 | 5.1 mg | |
Vitamin B6 (pyridoxine) | 400a | 0.4 mg | 22 % |
Vitamin B9 (folate) | 400a | 5 µg | 1 % |
Vitamin B12 (cobalamin) | 400a | 1.3 µg | 32 % |
Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
Minerals | Source | Quantity | % of RDA |
---|---|---|---|
Calcium (Ca) | 400a | 12 mg | 1 % |
Potassium (K) | 400a | 320 mg | 9 % |
Sodium (Na) | 400a | 68 mg | |
Salt (NaCl) | MI0120 | 0.2 g | |
Phosphorus (P) | 400a | 198 mg | 30 % |
Magnesium (Mg) | 400a | 20 mg | 6 % |
Trace elements | Source | Quantity | % of RDA |
---|---|---|---|
Iron (Fe) | 400a | 1.7 mg | 15 % |
Copper (Cu) | 460b | 0.11 mg | 12 % |
Zinc (Zn) | 400a | 4.3 mg | 30 % |
Selenium (Se) | 400a | 6 µg | 7 % |
Iodine (I) | 325 | 2 µg | 1 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
LanguaL | Classification |
---|---|
A0150 | Meat or meat product (FROM MAMMAL) (US CFR) |
A0794 | Red meat (EUROFIR) |
B1349 | Calf |
C0268 | Skeletal meat part, without bone, without skin |
E0152 | Divided into pieces |
F0003 | Not heat-treated |
G0003 | Cooking method not applicable |
H0001 | Treatment applied not known |
J0142 | Preserved by chilling or freezing |
K0003 | No packing medium used |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |