Veal, rib, separable lean only, raw
FDC 173828oz (28 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 67 · -5 vs Lamb, veal & game medianRaw lean veal rib scores 67 of 100 for nutrient density, a Good band result, but it ranks only 35th of 60 in Lamb, veal & game, trailing the category median of 72. Protein is the sole standout here at 40% DV, in the excellent tier.
Veal rib is the cut behind delicate chops and scaloppine, usually pounded thin and quickly pan-seared or grilled since the lean meat toughens fast under prolonged heat; a one-ounce (28 g) raw portion scales up to a typical chop weight. It's fairly low in fat at 3.89 g per 100 g, but the score sits below the median for its category, and veal shank or leg round rank higher among veal and game options.
See how this score is calculated, build a plate around veal, rib, 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 | 120 kcal | 6% |
| Total fat | 3.9 g | 5% |
| Saturated fat | 1.2 g | 6% |
| Cholesterol | 83 mg | 28% |
| Sodium | 95 mg | 4% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | - | |
| Protein | 20 g | 40% |
| Potassium | 306 mg | 7% |
| Calcium | 14 mg | 1% |
| Iron | 0.88 mg | 5% |
| Magnesium | 23 mg | 5% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.21 mg | 1% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 34 kcal | 2% |
| Total fat | 1.1 g | 1% |
| Saturated fat | 0.33 g | 2% |
| Cholesterol | 23 mg | 8% |
| Sodium | 27 mg | 1% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | - | |
| Protein | 5.6 g | 11% |
| Potassium | 86 mg | 2% |
| Calcium | 3.9 mg | 0% |
| Iron | 0.25 mg | 1% |
| Magnesium | 6.4 mg | 2% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.06 mg | 0% |
Source: USDA FoodData Central · Public domain
FDC 173828Original 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 and fat, rawDensity 70 vs 67Game meat, opossum, cooked, roastedDensity 70 vs 67Veal, leg (top round), separable lean and fat, rawDensity 71 vs 67Original analysis by NutriVerdict
In the kitchen and how to use it
Veal rib is a tender, mild-flavored cut that suits quick cooking methods like pan-searing, grilling, or breading and frying for a classic veal cutlet or Milanese-style preparation. Its delicate flavor pairs well with lemon, capers, white wine sauces, sage and butter, or a simple dredge in flour before a quick saute, and thin-cut veal rib chops or cutlets cook through in just a few minutes per side. It can also be cubed for a light stew or braise, though its lean nature means it is better suited to fast cooking than long braising.
Buy veal rib from a butcher who can trim it to separable lean, and use it within a day or two of purchase, keeping it well-chilled since veal is more perishable than beef. A raw 1 oz serving (28 g) has 120 calories per 100 g basis with 20 g of protein per 100 g and just 3.89 g of fat, offering 40% DV protein, making it a lean option for a quickly cooked cutlet dinner alongside a simple salad or vegetable side.
Frequently asked questions about veal, rib
How many calories are in veal rib, lean only?
Raw veal rib, lean only, has 120 calories per 100 g, with 20 g of protein and 3.89 g of fat.
Is veal rib a good source of protein?
Yes, it provides 40% DV protein per 100 g, making it a lean, protein-dense cut suited to quick cooking.
How do you cook veal rib?
It is best pan-seared, grilled or breaded and fried quickly as a cutlet, since its lean, tender texture does not need long cooking.