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Signature Farms Veal Loin Chops B/i - 1 Lb
Milk fed. All natural (No artificial ingredients-minimally processed). Group raised, never tethered. No added growth hormones (There are no hormones approved for use in veal by federal regulations). USDA Choice. U.S. inspected and passed by Department of Agriculture. www.betterlivingbrandsLLC.com. how2recycle.info. Product of USA.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories180 | ||
| % Daily Value* | ||
| Total Fat of 10g daily value 13 percentincludes Saturated Fat of 4g daily value20percent, includes Trans Fat of 0g daily value0percent, | ||
| Cholesterol 95mg daily value32percent, | ||
| Sodium 100mg daily value4percent, | ||
| Total Carbohydrate of 0g daily value 0 percentincludes Dietary Fiber of 0g daily value0percent, includes Total Sugars of 0g daily value0percent, includes 0g of Added Sugars and daily value of 0percent | ||
| Protein 21g daily value0percent, | ||
| Vitamin D 2mcg Daily Value 10% | ||
| Calcium 20mg Daily Value 2% | ||
| Iron 1mg Daily Value 6% | ||
| Potassium 270mg Daily Value 6% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Cook thoroughly. For food safety, cook thoroughly to a minimum internal temperature of 145 degrees F as measured by a food thermometer and allow to rest for at least 3 minutes. Perishable keep refrigerated.
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