Veal, seam fat only, cooked
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.0 MG | 4% | |
| Riboflavin | 0.2 MG | 12% | |
| Niacin | 2.8 MG | 18% | |
| Pantothenic acid | 0.4 MG | 9% | |
| Vitamin B-6 | 0.2 MG | 12% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 53.8 MG | 10% | |
| Vitamin B-12 | 1.6 UG | 68% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.5 MG | 3% | |
| Vitamin D (D2 + D3) | 4.5 UG | 23% | |
| Vitamin K (phylloquinone) | 2.4 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 43 MG | 3% | |
| Iron, Fe | 1.2 MG | 6% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 152 MG | 12% | |
| Potassium, K | 155 MG | 3% | |
| Sodium, Na | 87 MG | 4% | |
| Zinc, Zn | 2 MG | 18% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 9.7 UG | 18% |
Nutrition Highlights
- Good source of protein with 11.2g per 100g.
- Rich source of Vitamin B-12 (68% of Daily Value per 100g).
- Good source of Vitamin D (D2 + D3) (23% DV).
About Veal, seam fat only, cooked
This cut of meat is a rich, fatty portion taken from the seam of veal, typically cooked to enhance its flavor and tenderness. With a calorie density of 505 per 100 grams, it is notably high in fat, providing 50.2 grams per serving, while offering a modest 11.2 grams of protein and just 2.1 grams of carbohydrates. The absence of fiber reflects its animal origin, and its fat content makes it a concentrated source of energy. While it delivers high-quality protein, the elevated fat levels—particularly saturated fat—mean it should be enjoyed in moderation, especially by those monitoring cholesterol or heart health.
In culinary use, this fatty veal cut is prized for its succulence and depth of flavor, often featured in gourmet dishes where richness is desired. It can be seared, roasted, or braised to render some of the fat and concentrate taste, and is sometimes used to enrich sauces or stuffings. Chefs may incorporate it into traditional European recipes or modern fine dining plates, where its luxurious texture shines. For those seeking to balance indulgence with nutrition, pairing it with fiber-rich vegetables or whole grains can help create a more rounded meal.
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