Veal, shank, separable lean and fat, raw
* 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 | 0.1 MG | 7% | |
| Riboflavin | 0.4 MG | 29% | |
| Niacin | 5.3 MG | 33% | |
| Pantothenic acid | 0.6 MG | 13% | |
| Vitamin B-6 | 0.4 MG | 23% | |
| Folate, total | 3 UG | 1% | |
| Choline, total | 96.7 MG | 18% | |
| Vitamin B-12 | 1.9 UG | 79% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.8 UG | 4% | |
| Vitamin K (phylloquinone) | 1 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 12 MG | 1% | |
| Iron, Fe | 1.2 MG | 7% | |
| Magnesium, Mg | 32 MG | 8% | |
| Phosphorus, P | 207 MG | 17% | |
| Potassium, K | 162 MG | 3% | |
| Sodium, Na | 107 MG | 5% | |
| Zinc, Zn | 3.3 MG | 30% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 12.7 UG | 23% |
Nutrition Highlights
- Low in calories with 107 kcal per 100g.
- Good source of protein with 19.3g per 100g.
- Good source of Zinc, Zn (30% DV).
- Good source of Selenium, Se (23% DV).
- Good source of Riboflavin (29% DV).
- Good source of Niacin (33% DV).
About Veal, shank, separable lean and fat, raw
This cut comes from the lower leg of young cattle and includes both lean meat and the surrounding fat. It is a rich source of high-quality protein, offering nearly 20 grams per 100-gram serving, which supports muscle repair and growth. With only about 3 grams of fat and no carbohydrates, it is relatively lean compared to other cuts, making it a good option for those looking to increase protein intake without consuming excess fat or carbs. It also contains important micronutrients like iron, zinc, and B vitamins, which are essential for energy metabolism and immune function.
In the kitchen, this cut is prized for its ability to become tender and flavorful when cooked slowly. It is commonly used in braised dishes such as osso buco, where long, gentle cooking breaks down connective tissue and releases rich marrow from the bone. It can also be simmered in soups or stews to add depth of flavor and nutrition. Because it is sold raw, it should be handled with proper food safety practices, including thorough cooking to an internal temperature of at least 145°F (63°C) to ensure it is safe to eat.
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