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| Although
the age standards for veal vary, the term
is generally used to describe a young calf
from 1 to 3 months old. Veal is often cooked
by any moist heat method to compensate for
its lack of natural fat. One must be careful
to not overcook veal as it dries out easily. |
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| The
term vinegar comes from the French vin aigre
meaning sour wine. Vinegar is made by bacterial
activity that changes fermented liquid such
as wine, beer or cider into a weak solution
of acetic acid. Vinegar is essential in making
pickles, mustards and vinaigrettes. |
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FOOD |
SERVING
SIZE |
TOTAL
CALORIES |
FAT
GMS |
PROTEIN
GMS |
CARBS
GMS |
FIBER
GMS |
CHOL.
MGS |
SODIUM
MGS |
| Vanilla
Extract, pure |
1
tsp. |
10 |
0.0 |
0.0 |
0.3 |
0.0 |
0 |
0 |
| Veal,
Ground, raw |
3
oz. |
120 |
5.7 |
16.2 |
0.0 |
0.0 |
69 |
69 |
| Veal,
Loin, raw |
3
oz. |
96 |
2.7 |
17.1 |
0.0 |
0.0 |
66 |
75 |
| Veal,
Shoulder, whole, raw |
3
oz. |
93 |
2.4 |
16.5 |
0.0 |
0.0 |
72 |
79 |
| Veal,
Sirloin, raw |
3
oz. |
93 |
2.1 |
17.1 |
0.0 |
0.0 |
66 |
66 |
| Vinegar,
Apple Cider |
1
tbsp. |
2 |
0.0 |
0.0 |
0.9 |
0.0 |
0 |
0 |
| Vinegar,
White |
1
tbsp. |
2 |
0.0 |
0.0 |
0.0 |
0.0 |
0 |
1 |
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Before
you begin any exercise or diet program, you should have permission
from your doctor.
Contents in this web site are in no way intended as a substitute
for medical counsel .
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