Meat and offal

Veal, knuckle, braised (whitout addition of fat and salt)

Veal 158 kcal / 100 g FSVO V7.1

100 g of Veal, knuckle, braised (whitout addition of fat and salt) provides 158 kcal (664 kJ). Its composition stands out for its content of protein (29.7 g), phosphorus (270 mg) and vitamin B12 (0.9 µg) per 100 g. This food belongs to the “Veal” category (“Meat and offal” family) of the Swiss database.

The essentials for 100 g

Protein29.7 g 59%

Fat4.3 g 6%

Carbohydrates0 g 0%

Dietary fibre0 g 0%

% of nutrient reference values (adults), for the displayed portion.

Detailed composition

for 100 g

Nutrient	Value	% NRV*
Macronutrients
Energy	158 kcal (664 kJ)C	8%
Protein	29.7 gC	59%
Fat	4.3 gC	6%
of which saturated fat	1.3 gC	7%
of which polyunsaturated	0.4 gC	n/a
of which omega-3	0 gC	n/a
Carbohydrates	0 gC	0%
of which sugars	0 gC	0%
Dietary fibre	0 gC	0%
Water	66 gC	n/a
Alcohol	0 gC	n/a
Minerals
Calcium	7 mgC	1%
Iron	3.5 mgC	25%
Magnesium	26 mgC	7%
Phosphorus	270 mgC	39%
Potassium	280 mgC	14%
Sodium	44 mgC	2%
Zinc	3.5 mgC	35%
Vitamins
Vitamin D	0 µgC	0%
Vitamin B12	0.9 µgC	38%
Vitamin C	0 mgC	0%
Folate	14 µgC	7%

* Share of the nutrient reference values for adults (Swiss FIC ordinance, annex 10), for the displayed portion. For dietary fibre the annex sets no value: the 30 g a day is an indicative benchmark. “n/a”: value not available in the source, never estimated by us. A, E or C indicates each value’s origin.

As a share of daily needs

Covered by 100 g · reference population: average adult.

Protein59%

Fat6%

Carbohydrates0%

Dietary fibre0%

Phosphorus39%

Vitamin B1238%

Zinc35%

Iron25%

Potassium14%

Quick comparison

Difference per 100 g from this food’s point of view: “+” = it contains more than the compared food.

Comparison	Protein	Fat	Energy
vs Veal,steak, pan fried (without addition of fat and salt)	+ 2.4 g	+ 0.4 g	+ 14 kcal
vs Veal schnitzel, pan fried in rapeseed oil HOLL	+ 2.9 g	− 4.3 g	− 27 kcal
vs Veal, chopped, pan fried (without addition of fat and salt)	+ 1.5 g	+ 3.2 g	+ 35 kcal
vs Veal schnitzel, pan fried (without addition of fat and salt)	+ 1.3 g	+ 2.7 g	+ 30 kcal
vs Saltimbocca, pan fried in rapeseed oil HOLL	+ 0.9 g	− 6.9 g	− 58 kcal

Similar foods

Within the “Meat and offal” family, selected by nutritional proximity (method v1.0).

Veal, knuckle, raw116 kcal

Veal, tongue, raw186 kcal

Veal,steak, pan fried (without addition of fat and salt)144 kcal

Veal schnitzel, pan fried in rapeseed oil HOLL185 kcal

Veal, chopped, pan fried (without addition of fat and salt)123 kcal

Saltimbocca, pan fried in rapeseed oil HOLL216 kcal

Veal, filet, steak, raw113 kcal

Veal, round, schnitzel, raw103 kcal

Frequently asked questions

How many calories in 100 g of Veal, knuckle, braised (whitout addition of fat and salt)?

100 g of Veal, knuckle, braised (whitout addition of fat and salt) provides 158 kcal, i.e. 664 kJ (FSVO data V7.1).

How much protein in 100 g of Veal, knuckle, braised (whitout addition of fat and salt)?

100 g provides 29.7 g of protein, i.e. 59% of the adult reference value (50 g).

What is the fat content of 100 g of Veal, knuckle, braised (whitout addition of fat and salt)?

100 g contains 4.3 g of fat, of which 1.3 g saturated fatty acids.

Where do these values come from?

From the Swiss food composition database V7.1 published by the FSVO (July 2026). Every value carries an origin indicator: A (measured), E (estimated) or C (calculated).

Which preparation state do the values refer to?

To the official label “Veal, knuckle, braised (whitout addition of fat and salt)” in the database: the state (raw, cooked, drained…) is specified where relevant. Preparation substantially changes the composition per 100 g, especially the water content.

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