Amount of Fatty acids, total monounsaturated in Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Lamb, Veal, and Game Products
In 100 g (Grams) of Veal, breast, point half, boneless, separable lean and fat, cooked, braised there is 6.698 g of Fatty acids, total monounsaturated. Change amount
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Fatty acids, total monounsaturated
Fatty acids, total monounsaturated is a nutrient present in many other foods. The below table lists foods high in Fatty acids, total monounsaturated other than Veal, breast, point half, boneless, separable lean and fat, cooked, braised.
Oil, sunflower, high oleic (70% and over)
|
83.689 g
|
83.69%
|
Oil, hazelnut
|
78 g
|
78%
|
Oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
|
75.221 g
|
75.22%
|
Shortening frying (heavy duty), soybean (hydrogenated), linoleic (less than 1%)
|
73.7 g
|
73.7%
|
Oil, olive, salad or cooking
|
72.961 g
|
72.96%
|
Oil, industrial, canola, high oleic
|
72.734 g
|
72.73%
|
Oil, vegetable, Natreon canola, high stability, non trans, high oleic (70%)
|
71.991 g
|
71.99%
|
Oil, industrial, canola (partially hydrogenated) oil for deep fat frying
|
71.075 g
|
71.08%
|
Shortening, industrial, soy (partially hydrogenated ) for baking and confections
|
71.023 g
|
71.02%
|
Oil, avocado
|
70.554 g
|
70.55%
|
Oil, almond
|
69.9 g
|
69.9%
|
Oil, canola
|
63.276 g
|
63.28%
|
Oil, industrial, canola with antifoaming agent, principal uses salads, woks and light frying
|
62.093 g
|
62.09%
|
Oil, industrial, soy ( partially hydrogenated), all purpose
|
61.248 g
|
61.25%
|
Oil, industrial, canola for salads, woks and light frying
|
61.15 g
|
61.15%
|
Oil, apricot kernel
|
60 g
|
60%
|
Oil, industrial, soy (partially hydrogenated ), palm, principal uses icings and fillings
|
59.715 g
|
59.72%
|
Nuts, macadamia nuts, dry roasted, without salt added
|
59.275 g
|
59.28%
|
Nuts, macadamia nuts, dry roasted, with salt added
|
59.275 g
|
59.28%
|
Oil, mustard
|
59.187 g
|
59.19%
|
Veal, breast, point half, boneless, separable lean and fat, cooked, braised
Veal, breast, point half, boneless, separable lean and fat, cooked, braised is a type of Lamb, Veal, and Game Products. The most significant nutrients in Veal, breast, point half, boneless, separable lean and fat, cooked, braised are listed below.
Water
|
57.36 g
|
57.36%
|
Energy (calorie)
|
248 kcal
|
|
Energy (joule)
|
1038 kJ
|
|
Protein
|
28.23 g
|
28.23%
|
Total lipid (fat)
|
14.16 g
|
14.16%
|
Ash
|
0.92 g
|
0.92%
|
Carbohydrate, by difference
|
0 g
|
|
Calcium, Ca
|
9 mg
|
0.01%
|
Iron, Fe
|
0.79 mg
|
|
Magnesium, Mg
|
21 mg
|
0.02%
|
Phosphorus, P
|
197 mg
|
0.20%
|
Potassium, K
|
278 mg
|
0.28%
|
Sodium, Na
|
66 mg
|
0.07%
|
Zinc, Zn
|
3.85 mg
|
|
Copper, Cu
|
0.073 mg
|
|
Manganese, Mn
|
0.008 mg
|
|
Selenium, Se
|
11.5 µg
|
|
Thiamin
|
0.056 mg
|
|
Riboflavin
|
0.309 mg
|
|
Niacin
|
8.352 mg
|
0.01%
|
Nutrients in Veal, breast, point half, boneless, separable lean and fat, cooked, braised