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

Nutrient data for 17217, Veal, variety meats and by-products, spleen, cooked, braised

Modifying household measures

Nutrient values and weights are for edible portion

Help
Nutrient Unit
Value per 100.0g

unit, cooked (yield from 1 lb raw meat)
345g

oz
85g
Proximates
Water g 71.25 245.81 60.56
Energy kcal 129 445 110
Protein g 24.08 83.08 20.47
Total lipid (fat) g 2.89 9.97 2.46
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 24 6
Iron, Fe mg 7.36 25.39 6.26
Magnesium, Mg mg 14 48 12
Phosphorus, P mg 312 1076 265
Potassium, K mg 215 742 183
Sodium, Na mg 58 200 49
Zinc, Zn mg 1.91 6.59 1.62
Vitamins
Vitamin C, total ascorbic acid mg 40.0 138.0 34.0
Thiamin mg 0.046 0.159 0.039
Riboflavin mg 0.288 0.994 0.245
Niacin mg 5.341 18.426 4.540
Vitamin B-6 mg 0.070 0.242 0.060
Folate, DFE µg 4 14 3
Vitamin B-12 µg 4.82 16.63 4.10
Vitamin A, RAE µg 0 0 0
Vitamin A, IU IU 0 0 0
Lipids
Fatty acids, total saturated g 0.960 3.312 0.816
Fatty acids, total monounsaturated g 0.780 2.691 0.663
Fatty acids, total polyunsaturated g 0.210 0.724 0.178
Cholesterol mg 447 1542 380