United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  17208, Veal, variety meats and by-products, lungs, cooked, braised
heading Nutrient Unit
Value per 100 g

oz 85 g

unit, cooked (yield from 1 lb raw meat) 300 g
Proximates Water g 77.59 65.95 232.77
Proximates Energy kcal 104 88 312
Proximates Protein g 18.74 15.93 56.22
Proximates Total lipid (fat) g 2.64 2.24 7.92
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 7 6 21
Minerals Iron, Fe mg 3.61 3.07 10.83
Minerals Magnesium, Mg mg 8 7 24
Minerals Phosphorus, P mg 232 197 696
Minerals Potassium, K mg 142 121 426
Minerals Sodium, Na mg 56 48 168
Minerals Zinc, Zn mg 1.20 1.02 3.60
Vitamins Vitamin C, total ascorbic acid mg 34.0 28.9 102.0
Vitamins Thiamin mg 0.032 0.027 0.096
Vitamins Riboflavin mg 0.131 0.111 0.393
Vitamins Niacin mg 2.289 1.946 6.867
Vitamins Vitamin B-6 mg 0.060 0.051 0.180
Vitamins Folate, DFE µg 8 7 24
Vitamins Vitamin B-12 µg 2.38 2.02 7.14
Vitamins Vitamin A, RAE µg 0 0 0
Vitamins Vitamin A, IU IU 0 0 0
Lipids Fatty acids, total saturated g 0.910 0.774 2.730
Lipids Fatty acids, total monounsaturated g 0.680 0.578 2.040
Lipids Fatty acids, total polyunsaturated g 0.360 0.306 1.080
Lipids Cholesterol mg 263 224 789