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Nutrition - Facts for Veal, variety meats and by-products, thymus, cooked, braised
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Veal, variety meats and by-products, thymus, cooked, braised.
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Veal, variety meats and by-products, thymus, cooked, braised

Calories 125 Calories from Fat 27
(22%)
 [1]
% Total Quantity
Total Fat 3g 3%
Saturated Fat 1g 1%
Trans Fat 0g 0%
Cholesterol 350mg 0.35%
Sodium 59mg 0.06%
Potassium 435mg 0.44%
Total Carbohydrate 0g 0%
Protein 23g 23%


NutrientQuantityUnits
Alcohol, ethyl 0.00 g
Ash 2.88 g
Caffeine 0.00 mg
Calcium, Ca 4.00 mg
Carbohydrate, by difference 0.00 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 350.00 mg
Choline, total 209.30 mg
Copper, Cu 0.07 mg
Cryptoxanthin, beta 0.00 mcg
Energy 522.00 kJ
Energy 125.00 kcal
Fatty acids, total monounsaturated 0.90 g
Fatty acids, total polyunsaturated 0.32 g
Fatty acids, total saturated 0.94 g
Fatty acids, total trans 0.20 g
Fiber, total dietary 0.00 g
Folate, DFE 20.00 mcg_DFE
Folate, food 20.00 mcg
Folate, total 20.00 mcg
Folic acid 0.00 mcg
Iron, Fe 1.24 mg
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Magnesium, Mg 24.00 mg
Manganese, Mn 0.02 mg
Niacin 3.38 mg
Pantothenic acid 1.08 mg
Phosphorus, P 627.00 mg
Potassium, K 435.00 mg
Protein 22.67 g
Retinol 0.00 mcg
Riboflavin 0.10 mg
Selenium, Se 21.50 mcg
Sodium, Na 59.00 mg
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.05 mg
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.02 mg
Total lipid (fat) 3.11 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 2.85 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.03 mg
Vitamin C, total ascorbic acid 39.40 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin D3 (cholecalciferol) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.09 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.00 mcg
Water 73.63 g
Zinc, Zn 2.13 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. M Fox, C Rayner, P Wu. "Amino Acid composition of Australian foods". 1988 Food Technology in Australia 40 Pg. 320 - 323
  3. Nutrient Data Laboratory, ARS, USDA. "Variety Meats All Food Groups". 2003 Beltsville MD

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