मुख्य सामग्री पर जाएं

Veal, escalope, fried in corn oil

Veal is meat from a young calf, and an escalope is a thin slice of meat. The figures here describe veal escalope fried in corn oil. It mainly provides protein, with some fat, and also supplies vitamins and minerals. Per 100g, it contains 34g of protein, 6.8g of fat, 1.8g of saturated fat and 4µg of vitamin B12.

Protein supports the growth and repair of body tissues. Vitamin B12 helps maintain normal nerve function and the formation of red blood cells. For people monitoring fat or energy intake, the cooking oil and any accompaniments are relevant to the overall meal. Full nutrient figures for this fried veal are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

196 kcal

Energy

825 kJ

Fat

6.8g

of which saturates

1.8g

Carbohydrate

0g

of which sugars

0g

Fibre

0g

प्रोटीन

34g

नमक

0.22g

शराब

0g

Water

59g

कोलेस्ट्रॉल

110mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

6µg

विटामिन डी

1.3µg

विटामिन ई

0.39mg

विटामिन सी

0mg

Thiamin (B1)

0.08mg

Riboflavin (B2)

0.25mg

Niacin (B3)

7.8mg

विटामिन B6

0.7mg

विटामिन B12

4µg

Folate

17µg

कैल्शियम

6mg

Iron

0.9mg

मैग्नीशियम

32mg

Phosphorus

300mg

पोटैशियम

460mg

सोडियम

86mg

जिंक

3.1mg

Copper

Trace

Selenium

11µg

Iodine

8µg

Other types of veal

भोजन

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Veal, escalope, raw

106 kcal

23g

1.7g

0g

Veal, mince, raw

144 kcal

20g

7g

–

Veal, mince, stewed

205 kcal

26g

11g

–

About these figures

Values are per 100g of the food as described (9 samples). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

अधिक पठन और संदर्भ

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

लेख का इतिहास

इस पृष्ठ पर दी गई जानकारी योग्य चिकित्सकों द्वारा लिखी और सहकर्मी समीक्षा की गई है।.
  • 4 Nov 2026 | नवीनतम संस्करण
  • 3 Nov 2026 | मूल रूप से प्रकाशित