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Nutrition - Facts for Veal, variety meats and by-products, lungs, cooked, braised
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Veal, variety meats and by-products, lungs, cooked, braised.
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per 100 grams
per common measure #1
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Veal, variety meats and by-products, lungs, cooked, braised

Calories 104 Calories from Fat 23
(22%)
 [1]
% Total Quantity
Total Fat 3g 3%
Saturated Fat 1g 1%
Trans Fat g %
Cholesterol 263mg 0.26%
Sodium 56mg 0.06%
Potassium 142mg 0.14%
Total Carbohydrate 0g 0%
Protein 19g 19%


NutrientQuantityUnits
Ash 1.26 g
Calcium, Ca 7.00 mg
Carbohydrate, by difference 0.00 g
Cholesterol 263.00 mg
Copper, Cu 0.22 mg
Cystine 0.16 g
Energy 435.00 kJ
Energy 104.00 kcal
Fatty acids, total monounsaturated 0.68 g
Fatty acids, total polyunsaturated 0.36 g
Fatty acids, total saturated 0.91 g
Fiber, total dietary 0.00 g
Folate, DFE 8.00 mcg_DFE
Folate, food 8.00 mcg
Folate, total 8.00 mcg
Folic acid 0.00 mcg
Iron, Fe 3.61 mg
Isoleucine 0.78 g
Leucine 1.07 g
Lysine 1.39 g
Magnesium, Mg 8.00 mg
Manganese, Mn 0.01 mg
Methionine 0.30 g
Niacin 2.29 mg
Phenylalanine 0.67 g
Phosphorus, P 232.00 mg
Potassium, K 142.00 mg
Protein 18.74 g
Retinol 0.00 mcg
Riboflavin 0.13 mg
Selenium, Se 19.80 mcg
Sodium, Na 56.00 mg
Thiamin 0.03 mg
Threonine 0.70 g
Total lipid (fat) 2.64 g
Tryptophan 0.15 g
Tyrosine 0.40 g
Valine 0.80 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 2.38 mcg
Vitamin B-6 0.06 mg
Vitamin C, total ascorbic acid 34.00 mg
Water 77.59 g
Zinc, Zn 1.20 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
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