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

Nutrient data for 17219, Veal, variety meats and by-products, thymus, cooked, braised

Modifying household measures

Nutrient values and weights are for edible portion

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Nutrient Unit
Value per 100.0g

oz
85g
Proximates
Water g 73.63 62.59
Energy kcal 125 106
Protein g 22.67 19.27
Total lipid (fat) g 3.11 2.64
Carbohydrate, by difference g 0.00 0.00
Fiber, total dietary g 0.0 0.0
Sugars, total g 0.00 0.00
Minerals
Calcium, Ca mg 4 3
Iron, Fe mg 1.24 1.05
Magnesium, Mg mg 24 20
Phosphorus, P mg 627 533
Potassium, K mg 435 370
Sodium, Na mg 59 50
Zinc, Zn mg 2.13 1.81
Vitamins
Vitamin C, total ascorbic acid mg 39.4 33.5
Thiamin mg 0.054 0.046
Riboflavin mg 0.100 0.085
Niacin mg 3.380 2.873
Vitamin B-6 mg 0.027 0.023
Folate, DFE µg 20 17
Vitamin B-12 µg 2.85 2.42
Vitamin A, RAE µg 0 0
Vitamin A, IU IU 0 0
Vitamin E (alpha-tocopherol) mg 0.09 0.08
Vitamin D (D2 + D3) µg 0.0 0.0
Vitamin D IU 0 0
Vitamin K (phylloquinone) µg 0.0 0.0
Lipids
Fatty acids, total saturated g 0.942 0.801
Fatty acids, total monounsaturated g 0.903 0.768
Fatty acids, total polyunsaturated g 0.315 0.268
Cholesterol mg 350 298
Other
Caffeine mg 0 0