United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  17203, Veal, variety meats and by-products, liver, cooked, braised
heading Nutrient Unit
Value per 100 g

slice 80g
Proximates Water g 59.86 47.89
Proximates Energy kcal 192 154
Proximates Protein g 28.42 22.74
Proximates Total lipid (fat) g 6.26 5.01
Proximates Carbohydrate, by difference g 3.77 3.02
Proximates Fiber, total dietary g 0.0 0.0
Proximates Sugars, total g 0.00 0.00
Minerals Calcium, Ca mg 6 5
Minerals Iron, Fe mg 5.11 4.09
Minerals Magnesium, Mg mg 20 16
Minerals Phosphorus, P mg 460 368
Minerals Potassium, K mg 329 263
Minerals Sodium, Na mg 78 62
Minerals Zinc, Zn mg 11.23 8.98
Vitamins Vitamin C, total ascorbic acid mg 1.1 0.9
Vitamins Thiamin mg 0.182 0.146
Vitamins Riboflavin mg 2.860 2.288
Vitamins Niacin mg 13.150 10.520
Vitamins Vitamin B-6 mg 0.918 0.734
Vitamins Folate, DFE µg 331 265
Vitamins Vitamin B-12 µg 84.60 67.68
Vitamins Vitamin A, RAE µg 21145 16916
Vitamins Vitamin A, IU IU 70564 56451
Vitamins Vitamin E (alpha-tocopherol) mg 0.68 0.54
Vitamins Vitamin K (phylloquinone) µg 1.4 1.1
Lipids Fatty acids, total saturated g 1.986 1.589
Lipids Fatty acids, total monounsaturated g 1.146 0.917
Lipids Fatty acids, total polyunsaturated g 1.069 0.855
Lipids Fatty acids, total trans g 0.305 0.244
Lipids Cholesterol mg 511 409
Other Caffeine mg 0 0