United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  17223, Veal, variety meats and by-products, tongue, cooked, braised
heading Nutrient Unit
Value per 100 g

oz 85g

unit, cooked (yield from 1 lb raw meat) 255g
Proximates Water g 64.08 54.47 163.40
Proximates Energy kcal 202 172 515
Proximates Protein g 25.85 21.97 65.92
Proximates Total lipid (fat) g 10.10 8.58 25.76
Proximates Carbohydrate, by difference g 0.00 0.00 0.00
Proximates Fiber, total dietary g 0.0 0.0 0.0
Minerals Calcium, Ca mg 9 8 23
Minerals Iron, Fe mg 2.09 1.78 5.33
Minerals Magnesium, Mg mg 18 15 46
Minerals Phosphorus, P mg 166 141 423
Minerals Potassium, K mg 162 138 413
Minerals Sodium, Na mg 64 54 163
Minerals Zinc, Zn mg 4.51 3.83 11.50
Vitamins Vitamin C, total ascorbic acid mg 6.0 5.1 15.3
Vitamins Thiamin mg 0.070 0.060 0.179
Vitamins Riboflavin mg 0.350 0.298 0.892
Vitamins Niacin mg 1.470 1.250 3.748
Vitamins Vitamin B-6 mg 0.150 0.128 0.382
Vitamins Folate, DFE µg 9 8 23
Vitamins Vitamin B-12 µg 5.30 4.50 13.52
Vitamins Vitamin A, RAE µg 0 0 0
Vitamins Vitamin A, IU IU 0 0 0
Lipids Fatty acids, total saturated g 4.350 3.697 11.092
Lipids Fatty acids, total monounsaturated g 4.610 3.919 11.756
Lipids Fatty acids, total polyunsaturated g 0.380 0.323 0.969
Lipids Cholesterol mg 238 202 607