National Nutrient Database
National Nutrient Database for Standard Reference
Release 25
Basic Report

Nutrient data for 17190, Veal, variety meats and by-products, brain, cooked, pan-fried

Modifying household measures

Nutrient values and weights are for edible portion

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Nutrient Unit
Value per 100.0g

unit, cooked (yield from 1 lb raw meat)
330g

oz
85g
Proximates
Water g 68.56 226.25 58.28
Energy kcal 213 703 181
Protein g 14.48 47.78 12.31
Total lipid (fat) g 16.75 55.28 14.24
Carbohydrate, by difference g 0.00 0.00 0.00
Fiber, total dietary g 0.0 0.0 0.0
Minerals
Calcium, Ca mg 10 33 8
Iron, Fe mg 1.07 3.53 0.91
Magnesium, Mg mg 18 59 15
Phosphorus, P mg 434 1432 369
Potassium, K mg 472 1558 401
Sodium, Na mg 176 581 150
Zinc, Zn mg 1.82 6.01 1.55
Vitamins
Vitamin C, total ascorbic acid mg 15.0 49.5 12.8
Thiamin mg 0.150 0.495 0.128
Riboflavin mg 0.360 1.188 0.306
Niacin mg 5.620 18.546 4.777
Vitamin B-6 mg 0.330 1.089 0.280
Folate, DFE µg 6 20 5
Vitamin B-12 µg 21.30 70.29 18.10
Vitamin A, RAE µg 0 0 0
Vitamin A, IU IU 0 0 0
Lipids
Fatty acids, total saturated g 3.960 13.068 3.366
Fatty acids, total monounsaturated g 4.210 13.893 3.578
Fatty acids, total polyunsaturated g 2.440 8.052 2.074
Cholesterol mg 2120 6996 1802