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

Nutrient data for 17208, Veal, variety meats and by-products, lungs, cooked, braised

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)
300g

oz
85g
Proximates
Water g 77.59 232.77 65.95
Energy kcal 104 312 88
Protein g 18.74 56.22 15.93
Total lipid (fat) g 2.64 7.92 2.24
Carbohydrate, by difference g 0.00 0.00 0.00
Fiber, total dietary g 0.0 0.0 0.0
Minerals
Calcium, Ca mg 7 21 6
Iron, Fe mg 3.61 10.83 3.07
Magnesium, Mg mg 8 24 7
Phosphorus, P mg 232 696 197
Potassium, K mg 142 426 121
Sodium, Na mg 56 168 48
Zinc, Zn mg 1.20 3.60 1.02
Vitamins
Vitamin C, total ascorbic acid mg 34.0 102.0 28.9
Thiamin mg 0.032 0.096 0.027
Riboflavin mg 0.131 0.393 0.111
Niacin mg 2.289 6.867 1.946
Vitamin B-6 mg 0.060 0.180 0.051
Folate, DFE µg 8 24 7
Vitamin B-12 µg 2.38 7.14 2.02
Vitamin A, RAE µg 0 0 0
Vitamin A, IU IU 0 0 0
Lipids
Fatty acids, total saturated g 0.910 2.730 0.774
Fatty acids, total monounsaturated g 0.680 2.040 0.578
Fatty acids, total polyunsaturated g 0.360 1.080 0.306
Cholesterol mg 263 789 224