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Nutrition Facts of Veal, variety meats and by-products, thymus, cooked, braised

The Nutrition Facts are based on USDA (US Department of Agriculture) National Nutrient Database. The values are mean nutrient values per 100 grams of the edible portion. The stars are indicating that the food is the main sources of the nutrient.

nutrientvalues 
Energy 125 kcal
Protein 22.67 g
Total lipid (fat) 3.11 g
MINERALS
Calcium Ca 4 mg
Iron Fe 1.24 mg
Magnesium Mg 24 mg
Phosphorus P 627 mg
Potassium K 435 mg
Sodium Na 59 mg
Zinc Zn 2.13 mg
Copper Cu 0.072 mg
Manganese Mn 0.021 mg
Selenium Se 21.5 µg
VITAMINS
Vitamin C 39.4 mg
Thiamin 0.054 mg
Riboflavin 0.100 mg
Niacin 3.380 mg
Pantothenic acid 1.080 mg
Vitamin B-6 0.027 mg
Folate, total 20 µg
Food folate 20 µg
Folate, DFE 20 µg
Total Choline 209.3 mg
Vitamin B-12 2.85 µg
Vitamin E (alpha-tocopherol) 0.09 mg
Tocopherol, gamma 0.02 mg
Tocotrienol, alpha 0.03 mg
FATTY ACIDS
Saturated fatty acids 0.942 g
Myristic 0.041 g
Palmitic 0.522 g
Margaric 0.023 g
Stearic 0.342 g
Behenic 0.005 g
Monounsaturated fatty acids 0.903 g
Palmitoleic 0.059 g
Oleic 0.823 g
Gadoleic 0.016 g
Polyunsaturated fatty acids 0.315 g
Linoleic 0.189 g
20:2 Omega-6 c,c 0.017 g
Trans Fatty acids 0.200 g
Cholesterol 350 mg