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Meat & poultry · Nutrition facts

Grilled Veal, Shoulder, Blade Chop, Lean & Fat

199 calories and 25.7 g of protein per 100 g. Reported fiber: 0 g.

USDA SR LegacyPublished Apr 2019

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Veal, shoulder, blade chop, separable lean and fat, cooked, grilled

Source category
Lamb, Veal, and Game Products
Nutrition basis
Per 100 g
Source record
USDA FDC 172651
Publication date
Apr 2019

On a 100 g basis, this record has more protein than 74% of 3,770 other complete meat & poultry profiles.

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The source matters

SR Legacy is USDA’s final historical reference release from 2018. It combines analyses, calculations, and literature. The publication date in FoodData Central is not the date every nutrient was measured.

Read about this dataset
Your portion, your numbers
169calories
in 85 g
NutrientAmountDaily value
Protein21.9 g—
Carbohydrate0.1 g0%
Fat9 g12%
Fiber0 g0%
Total sugars0 g—
Sodium94 mg4%
Saturated fat3.2 g16%
Potassium200 mg4%
Calcium20 mg2%
Iron1.35 mg8%
Magnesium28 mg7%
Vitamin C0 mg0%
Vitamin D1.1 µg6%
Estimated energy from macros
Protein 52%Carbs 0%Fat 48%

Uses 4 kcal/g for protein and carbohydrate, 9 for fat. Fiber, alcohol, and label rounding can make this differ from reported calories.

Daily values use the FDA adult reference for a 2,000-calorie diet. Your needs may differ. A dash means no reported value or no daily value shown.

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Same broad food category

This food: 25.8 g protein in 100.5 g. Choices below have more on this basis.

These are nutrition comparisons, not equivalent ingredients. Check preparation, taste, serving size, and the current package before making a substitution.

All 102 reported nutrient values Per 100 g
NutrientAmountUSDA identifier
Water62.96 g1051
Energy199 kcal1008
Energy831 kj1062
Protein25.72 g1003
Total lipid (fat)10.57 g1004
Ash0.91 g1007
Carbohydrate, by difference0.15 g1005
Fiber, total dietary0 g1079
Sugars, Total0 g2000
Calcium, Ca24 mg1087
Iron, Fe1.59 mg1089
Magnesium, Mg33 mg1090
Phosphorus, P242 mg1091
Potassium, K235 mg1092
Sodium, Na111 mg1093
Zinc, Zn4.71 mg1095
Copper, Cu0.142 mg1098
Manganese, Mn0.013 mg1101
Selenium, Se17.4 µg1103
Vitamin C, total ascorbic acid0 mg1162
Thiamin0.103 mg1165
Riboflavin0.445 mg1166
Niacin4.94 mg1167
Pantothenic acid1.097 mg1170
Vitamin B-60.41 mg1175
Folate, total6 µg1177
Folic acid0 µg1186
Folate, food6 µg1187
Folate, DFE6 µg1190
Choline, total128.1 mg1180
Betaine24.1 mg1198
Vitamin B-123.44 µg1178
Vitamin B-12, added0 µg1246
Vitamin A, RAE0 µg1106
Retinol0 µg1105
Carotene, beta0 µg1107
Carotene, alpha0 µg1108
Cryptoxanthin, beta0 µg1120
Vitamin A, IU0 iu1104
Lycopene0 µg1122
Lutein + zeaxanthin0 µg1123
Vitamin E (alpha-tocopherol)0.47 mg1109
Vitamin E, added0 mg1242
Tocopherol, beta0 mg1125
Tocopherol, gamma0.01 mg1126
Tocopherol, delta0 mg1127
Vitamin D (D2 + D3), International Units54 iu1110
Vitamin D (D2 + D3)1.3 µg1114
Vitamin D3 (cholecalciferol)1.3 µg1112
Vitamin K (phylloquinone)1.4 µg1185
Fatty acids, total saturated3.715 g1258
SFA 4:00 g1259
SFA 6:00 g1260
SFA 8:00 g1261
SFA 10:00.004 g1262
SFA 12:00.005 g1263
SFA 14:00.232 g1264
SFA 16:02.174 g1265
SFA 17:00.106 g1300
SFA 18:01.176 g1266
SFA 20:00.004 g1267
SFA 24:00.013 g1301
Fatty acids, total monounsaturated4.778 g1292
MUFA 14:10.064 g1274
MUFA 16:10.36 g1275
MUFA 17:10.095 g1323
MUFA 18:14.253 g1268
MUFA 20:10.006 g1277
MUFA 22:10 g1279
Fatty acids, total polyunsaturated0.556 g1293
PUFA 18:20.459 g1269
PUFA 18:30.015 g1270
PUFA 18:40 g1276
PUFA 20:2 n-6 c,c0 g1313
PUFA 20:40.081 g1271
PUFA 20:5 n-3 (EPA)0.001 g1278
PUFA 22:5 n-3 (DPA)0.001 g1280
PUFA 22:6 n-3 (DHA)0 g1272
Fatty acids, total trans0.396 g1257
Cholesterol78 mg1253
Tryptophan0.26 g1210
Threonine1.124 g1211
Isoleucine1.267 g1212
Leucine2.047 g1213
Lysine2.119 g1214
Methionine0.6 g1215
Cystine0.29 g1216
Phenylalanine1.038 g1217
Tyrosine0.82 g1218
Valine1.422 g1219
Arginine1.513 g1220
Histidine0.934 g1221
Alanine1.53 g1222
Aspartic acid2.219 g1223
Glutamic acid4.068 g1224
Glycine1.321 g1225
Proline1.074 g1226
Serine0.964 g1227
Hydroxyproline0.13 g1228
Alcohol, ethyl0 g1018
Caffeine0 mg1057
Theobromine0 mg1058

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Explore more records in the same food group. Preparation and ingredients can change the numbers.

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