Veal, leg (top round), separable lean only, raw
FDC 175269oz (113 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 77 · +5 vs Lamb, veal & game medianVeal top round, lean only, scores 77 of 100 and ranks 20 of 60 in Lamb, veal & game, again above the category median of 72. Protein is the standout here too, excellent at 43% DV, for a lean 107 calories per 100 g raw.
Top round is a leaner cut typically pounded thin for scaloppine or cutlets and cooked quickly over higher heat, with a 4 oz portion (113 g) suiting that treatment. As a raw cut it must be cooked through before eating, and sugar content isn't recorded here, so it's best judged on its protein profile alone.
See how this score is calculated, build a plate around veal, leg (top round), or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 107 kcal | 5% |
| Total fat | 1.8 g | 2% |
| Saturated fat | 0.53 g | 3% |
| Cholesterol | 78 mg | 26% |
| Sodium | 64 mg | 3% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | - | |
| Protein | 21 g | 43% |
| Potassium | 372 mg | 8% |
| Calcium | 5 mg | 0% |
| Iron | 0.8 mg | 4% |
| Magnesium | 27 mg | 6% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.29 mg | 2% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 121 kcal | 6% |
| Total fat | 2 g | 3% |
| Saturated fat | 0.6 g | 3% |
| Cholesterol | 88 mg | 29% |
| Sodium | 72 mg | 3% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | - | |
| Protein | 24 g | 48% |
| Potassium | 420 mg | 9% |
| Calcium | 5.6 mg | 0% |
| Iron | 0.9 mg | 5% |
| Magnesium | 31 mg | 7% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.33 mg | 2% |
Source: USDA FoodData Central · Public domain
FDC 175269Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the lamb, veal & game median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Veal, shank, separable lean only, rawDensity 77 vs 77Game meat, goat, cooked, roastedDensity 78 vs 77Game meat, deer, cooked, roastedDensity 79 vs 77Original analysis by NutriVerdict
In the kitchen and how to use it
Veal top round comes from the leg and is a lean, mild-flavored cut most often pounded thin for scaloppine or breaded for schnitzel-style cutlets, or cubed for stews when a slower cooking method is preferred. Because it lacks the marbling of fattier cuts, it toughens quickly if overcooked, so thin cutlets are typically dredged lightly and sautéed for just a minute or two per side. Classic pairings include a quick pan sauce of lemon and capers, a splash of white wine, or a light breadcrumb coating fried until golden, with the cutlets finished under a squeeze of fresh lemon just before serving. Larger pieces can also be cubed and browned quickly for a stew rather than braised for hours.
Look for pale pink, fine-grained meat when buying, and keep it refrigerated for use within a day or two, or freeze it for longer storage, pounding it between sheets of plastic wrap to an even thickness before cooking so it cooks through evenly in the pan. At 107 calories per 100 grams raw, with 21.3 grams of protein and 1.76 grams of fat, it delivers about 43 percent of the Daily Value for protein, making it a lean protein cut best suited to quick, thin-cut preparations like scaloppine rather than long roasting given how little fat it carries.
Frequently asked questions about veal, leg (top round)
How many calories are in raw veal top round?
Raw veal top round has 107 calories per 100 grams.
Is veal top round a good source of protein?
Yes, a 100 gram raw portion provides 21.3 grams of protein, about 43 percent of the Daily Value.
How is veal top round typically prepared?
It is often pounded thin and quickly sauteed for scaloppine, or breaded for schnitzel-style cutlets.