Veal, sirloin, separable lean and fat, raw
FDC 175286oz (28 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 54 · -18 vs Lamb, veal & game medianRaw veal sirloin, separable lean and fat, scores 54 of 100, a Fair rating placed 47th of 60 in the Lamb, veal & game category. Protein leads its nutrient profile at an excellent 38% DV, the only nutrient flagged as a standout, within 152 calories per 100 grams.
Veal sirloin is typically pan-seared or roasted and sliced thin for cutlets or scaloppine, with an ounce serving a reasonable building block for a main course. Sodium sits at 76 mg per 100 g in the raw cut, and there are no flagged limits to weigh against it. The score lands well under the category's median of 72, so composite trimmed retail cuts of veal, either cooked or raw, rank higher for anyone comparing density within the same category.
See how this score is calculated, build a plate around veal, sirloin, 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 | 152 kcal | 8% |
| Total fat | 7.8 g | 10% |
| Saturated fat | 3.4 g | 17% |
| Cholesterol | 78 mg | 26% |
| Sodium | 76 mg | 3% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 19 g | 38% |
| Potassium | 329 mg | 7% |
| Calcium | 11 mg | 1% |
| Iron | 0.78 mg | 4% |
| Magnesium | 24 mg | 6% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.25 mg | 2% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 43 kcal | 2% |
| Total fat | 2.2 g | 3% |
| Saturated fat | 0.94 g | 5% |
| Cholesterol | 22 mg | 7% |
| Sodium | 21 mg | 1% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 5.3 g | 11% |
| Potassium | 92 mg | 2% |
| Calcium | 3.1 mg | 0% |
| Iron | 0.22 mg | 1% |
| Magnesium | 6.7 mg | 2% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.07 mg | 0% |
Source: USDA FoodData Central · Public domain
FDC 175286Original 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, composite of trimmed retail cuts, separable lean and fat, cookedDensity 55 vs 54Veal, composite of trimmed retail cuts, separable lean and fat, rawDensity 58 vs 54Veal, ground, cooked, broiledDensity 58 vs 54Original analysis by NutriVerdict
In the kitchen and how to use it
Veal sirloin is a tender cut taken from the hip area of a young calf, with a milder, more delicate flavor than beef sirloin and a fine grain that stays tender with relatively quick cooking. It is well suited to pan-searing, grilling, or roasting whole, and is often sliced into cutlets for dishes like veal scaloppine or schnitzel where a thin cut is pounded and quickly cooked in butter or oil. Its mild flavor pairs naturally with lemon, capers, white wine, mushrooms, or sage, classic Italian and French preparations that let the meat's delicate character come through rather than mask it.
Raw veal should be used within a day or two of purchase or frozen, and kept well chilled since it is more perishable than more heavily aged beef cuts. At 152 calories per 100 grams for a typical ounce-sized portion, it is a moderate-calorie cut, and it delivers 38% of the Daily Value for protein per 100 grams, making a modest cutlet enough to build a light, protein-forward dinner around when paired with vegetables or a simple pan sauce.
Frequently asked questions about veal, sirloin
How many calories are in veal sirloin?
Raw veal sirloin has 152 calories per 100 grams, a moderate calorie count for a tender cut.
Is veal sirloin a good source of protein?
Yes, it provides 38% of the Daily Value for protein per 100 grams.
How is veal sirloin typically prepared?
It is often sliced into thin cutlets for dishes like scaloppine or schnitzel, or pan-seared and roasted whole.