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Nutrition Facts For Veal, thymus, cooked, braised

Data sources: Nutriely Data Sources
Last updated on August 29, 2024.

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Veal, thymus, cooked, braised Nutrition Facts

Serving Size: 100.00g

% Daily Value*

Energy 125kcal (522 kj)

6%

Carbohydrates 0g

0%

Starch -

Sugars 0g **

Sucrose -

Maltose -

Fructose -

Galactose -

Glucose -

Fibre, total 0g

0%

Polyols -

Protein 23g

15%

Fat 3.11g

7%

Polyunsaturated fatty acids 0.32g

Monounsaturated fatty acids 0.90g

Saturated fatty acids 0.94g

Sterols 350mg

Cholesterol 350mg

Water 74g

3%

Alcohol 0g

Salt -

Calcium 4mg

0%

Chromium -

0%

Copper 0.07mg

8%

Fluoride -

Iodine -

0%

Iron 1.24mg

7%

Magnesium 24mg

9%

Manganese 0.02mg

1%

Molybdenum -

0%

Phosphorus 627mg

105%

Potassium 435mg

14%

Selenium 22ug

39%

Sodium 59mg

Zinc 2.13mg

27%

Vitamin A (RAE) 0ug

0%

Vitamin D 0ug

0%

Vitamin E 0.09mg

1%

Vitamin K 0ug

0%

Vitamin B1 0.05mg

5%

Vitamin B2 0.10mg

9%

Vitamin B3 (Niacin) equivalents 3.38mg

24%

Vitamin B6 0.03mg

2%

Vitamin B9 (Folate) 20ug

5%

Vitamin B12 2.85ug

119%

Vitamin C 39mg

44%

* The daily nutrient requirements provided by this calculator are intended for healthy adults only. If you have any medical conditions, are pregnant or breastfeeding, or under the age of 18, please consult a healthcare professional or a registered dietitian for personalized nutritional advice. Individual needs may vary, and it is important to consider your specific health circumstances when determining your dietary requirements.

** The suggested value is the maximum suggested amount and has no actual required amount.

*** Italic values are estimated using ingredient algorithm.

Veal, thymus, cooked, braised

The ratio of macro elements (protein, fat, carbs) in Veal, thymus, cooked, braised

Protein 76%

Fat 24%

Carbohydrates 0%

Component Breakdown

Macro

Mineral

Vitamin

Amino

Carbs

Fats

Energy 125kcal
(522.00kj)

6% of 1,995.81kcal
(8350.48kj)

Carbohydrates 0.00g

0% of (249.48 g)

15% of (149.69 g)

7% of (44.35 g)

3% of (2,450.00 g)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

0% of maximum (5,000.00 mg)

0% of (1,000.00 mg)

0% of (25.00 ug)

8% of (0.90 mg)

0% of (150.00 ug)

7% of (18.00 mg)

Magnesium 24.00mg

9% of (280.00 mg)

Manganese 0.02mg

1% of (1.80 mg)

0% of (0.04 mg)

Phosphorus 627.00mg

105% of (600.00 mg)

Potassium 435.00mg

14% of (3,100.00 mg)

Selenium 21.50ug

39% of (55.00 ug)

4% of maximum (1,500.00 mg)

27% of (8.00 mg)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Vitamin A (RAE) 0.00ug

0% of (700.00 ug)

Vitamin D 0.00ug

0% of (15.00 ug)

Vitamin E 0.09mg

1% of (15.00 mg)

Vitamin K 0.00ug

0% of (90.00 ug)

Vitamin B1 0.05mg

5% of (1.10 mg)

Vitamin B2 0.10mg

9% of (1.10 mg)

Vitamin B3 (Niacin) equivalents 3.38mg

24% of (14.00 mg)

Vitamin B6 0.03mg

2% of (1.30 mg)

Vitamin B9 (Folate) 20.00ug

5% of (400.00 ug)

Vitamin B12 2.85ug

119% of (2.40 ug)

Vitamin C 39.40mg

44% of (90.00 mg)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Phenylalanine -

Aspartic acid -

Glutamic acid -

Hydroxyproline -

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

0% of maximum (49.90 g)

Fibre, total 0.00g

0% of (35.00 g)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Polyunsaturated fatty acids 0.32g

Alpha-linolenic acid 0.00mg

EPA fatty acid 0.00mg

DHA fatty acid 0.00mg

Linoleic acid -

Arachidonic acid -

Monounsaturated fatty acids 0.90g

Oleic acid 823.00mg

Saturated fatty acids 0.94g

4% of maximum (22.18 g)

Palmitic acid 522.00mg

Stearic acid 0.34g

Sterols 350.00mg

Cholesterol 350.00mg

Trans fatty acids 0.20g

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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