United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  17187, Lamb, variety meats and by-products, brain, cooked, pan-fried
heading Nutrient Unit
Value per 100 g

oz 85 g

unit, cooked (yield from 1 lb raw meat) 240 g
Proximates Water g 60.71 51.60 145.70
Proximates Energy kcal 273 232 655
Proximates Protein g 16.97 14.42 40.73
Proximates Total lipid (fat) g 22.19 18.86 53.26
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 21 18 50
Minerals Iron, Fe mg 2.04 1.73 4.90
Minerals Magnesium, Mg mg 22 19 53
Minerals Phosphorus, P mg 495 421 1188
Minerals Potassium, K mg 358 304 859
Minerals Sodium, Na mg 157 133 377
Minerals Zinc, Zn mg 2.00 1.70 4.80
Vitamins Vitamin C, total ascorbic acid mg 23.0 19.6 55.2
Vitamins Thiamin mg 0.170 0.145 0.408
Vitamins Riboflavin mg 0.370 0.315 0.888
Vitamins Niacin mg 4.550 3.868 10.920
Vitamins Vitamin B-6 mg 0.230 0.196 0.552
Vitamins Folate, DFE µg 7 6 17
Vitamins Vitamin B-12 µg 24.10 20.48 57.84
Vitamins Vitamin A, RAE µg 0 0 0
Vitamins Vitamin A, IU IU 0 0 0
Lipids Fatty acids, total saturated g 5.670 4.819 13.608
Lipids Fatty acids, total monounsaturated g 4.020 3.417 9.648
Lipids Fatty acids, total polyunsaturated g 2.280 1.938 5.472
Lipids Cholesterol mg 2504 2128 6010