United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  17217, Veal, variety meats and by-products, spleen, cooked, braised
heading Nutrient Unit
Value per 100 g

oz 85 g

unit, cooked (yield from 1 lb raw meat) 345 g
Proximates Water g 71.25 60.56 245.81
Proximates Energy kcal 129 110 445
Proximates Protein g 24.08 20.47 83.08
Proximates Total lipid (fat) g 2.89 2.46 9.97
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 24
Minerals Iron, Fe mg 7.36 6.26 25.39
Minerals Magnesium, Mg mg 14 12 48
Minerals Phosphorus, P mg 312 265 1076
Minerals Potassium, K mg 215 183 742
Minerals Sodium, Na mg 58 49 200
Minerals Zinc, Zn mg 1.91 1.62 6.59
Vitamins Vitamin C, total ascorbic acid mg 40.0 34.0 138.0
Vitamins Thiamin mg 0.046 0.039 0.159
Vitamins Riboflavin mg 0.288 0.245 0.994
Vitamins Niacin mg 5.341 4.540 18.426
Vitamins Vitamin B-6 mg 0.070 0.060 0.242
Vitamins Folate, DFE µg 4 3 14
Vitamins Vitamin B-12 µg 4.82 4.10 16.63
Vitamins Vitamin A, RAE µg 0 0 0
Vitamins Vitamin A, IU IU 0 0 0
Lipids Fatty acids, total saturated g 0.960 0.816 3.312
Lipids Fatty acids, total monounsaturated g 0.780 0.663 2.691
Lipids Fatty acids, total polyunsaturated g 0.210 0.178 0.725
Lipids Cholesterol mg 447 380 1542