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

Nutrient data for 17223, Veal, variety meats and by-products, tongue, 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)
255g

oz
85g
Proximates
Water g 64.08 163.40 54.47
Energy kcal 202 515 172
Protein g 25.85 65.92 21.97
Total lipid (fat) g 10.10 25.76 8.58
Carbohydrate, by difference g 0.00 0.00 0.00
Fiber, total dietary g 0.0 0.0 0.0
Minerals
Calcium, Ca mg 9 23 8
Iron, Fe mg 2.09 5.33 1.78
Magnesium, Mg mg 18 46 15
Phosphorus, P mg 166 423 141
Potassium, K mg 162 413 138
Sodium, Na mg 64 163 54
Zinc, Zn mg 4.51 11.50 3.83
Vitamins
Vitamin C, total ascorbic acid mg 6.0 15.3 5.1
Thiamin mg 0.070 0.179 0.060
Riboflavin mg 0.350 0.892 0.298
Niacin mg 1.470 3.748 1.250
Vitamin B-6 mg 0.150 0.382 0.128
Folate, DFE µg 9 23 8
Vitamin B-12 µg 5.30 13.52 4.50
Vitamin A, RAE µg 0 0 0
Vitamin A, IU IU 0 0 0
Lipids
Fatty acids, total saturated g 4.350 11.092 3.697
Fatty acids, total monounsaturated g 4.610 11.756 3.919
Fatty acids, total polyunsaturated g 0.380 0.969 0.323
Cholesterol mg 238 607 202