Veal Leg

About this record

Veal Leg is listed here under Meat & Poultry, with the preparation “Roasted”, from the source record “Veal, leg (top round), separable lean and fat, cooked, roasted”. 29 of 34 nutrients have a value per 100 g (missing here: Iodine, Vitamin A (RAE / retinol equivalent), Vitamin D, Biotin (B7); missing is never shown as zero). Values are copied unchanged from the source.

Where it ranks

• Niacin (B3): 20th of 758 foods with a value (9.93 mg per 100 g)
• Histidine: 23rd of 496 foods with a value (1 g per 100 g)
• Isoleucine: 35th of 499 foods with a value (1.36 g per 100 g)
• Valine: 37th of 498 foods with a value (1.53 g per 100 g)
• Threonine: 40th of 497 foods with a value (1.21 g per 100 g)

Positions are among non-dried foods in our data that have a value for that nutrient.

Other preparation in the data: Grilled

Source record: Veal, leg, top round, cap off, cutlet, boneless, cooked, grilled. A separate record with its own values, not merged with the one above.

Other preparation in the data: Raw

Source record: Veal, leg, top round, cap off, cutlet, boneless, raw. A separate record with its own values, not merged with the one above.

Other preparation in the data: Stewed

Source record: Veal, leg (top round), separable lean and fat, cooked, braised. A separate record with its own values, not merged with the one above.

Sources and limitations

• Source: USDA FoodData Central, SR Legacy: “Veal, leg (top round), separable lean and fat, cooked, roasted” (release 2018-04 (CSV)); Canadian Nutrient File (Health Canada): “Veal, leg (round), lean and fat, roasted” (release 2026 (14th edition, May 2026)).
• Amounts are per 100 g of the food as described by the record, in the units shown. The category and display name are assigned automatically and are being reviewed (About our data).
• Values are typical for the record and vary with variety, season and processing.
• Not medical advice; no recommended intakes are shown.

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