meat
Veal
Veal is a meat. It is of meat origin, which is what the computed diet labels on any recipe using it are derived from.
Not the same asPork (A breaded and fried pork cutlet made the same way is "Schnitzel Wiener Art" (Vienna-style schnitzel), not Wiener Schnitzel, which by Austrian definition is veal.)
Cutlet, boneless · per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 107 kcal |
| Protein | 22.1 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Fibre | 0 g |
| Fat | 2.1 g |
| of which saturates | 0.8 g |
| Monounsaturated fat | 1 g |
| Polyunsaturated fat | 0.1 g |
| Cholesterol | 56 mg |
| Sodium | 86 mg |
| Potassium | 273 mg |
| Calcium | 4 mg |
| Iron | 0.8 mg |
| Magnesium | 30 mg |
| Phosphorus | 212 mg |
| Zinc | 2 mg |
| Copper | 0.1 mg |
| Manganese | 0 mg |
| Selenium | 16 µg |
| Vitamin A | 0 µg |
| Vitamin C | 0 mg |
| Vitamin D | 0.6 µg |
| Vitamin E | 0.3 mg |
| Vitamin K | 1.1 µg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.3 mg |
| Niacin | 9.3 mg |
| Vitamin B6 | 0.6 mg |
| Folate | 4 µg |
| Vitamin B12 | 2.1 µg |
| Choline | 120 mg |
USDA FDC SR Legacy record 172643. USDA's record for boneless veal leg cutlet (the top round, cap removed), which is the traditional cut for Wiener Schnitzel.