United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  17219, Veal, variety meats and by-products, thymus, cooked, braised
heading Nutrient Unit
Value per 100 g

oz 85 g
Proximates Water g 73.63 62.59
Proximates Energy kcal 125 106
Proximates Protein g 22.67 19.27
Proximates Total lipid (fat) g 3.11 2.64
Proximates Carbohydrate, by difference g 0.00 0.00
Proximates Fiber, total dietary g 0.0 0.0
Proximates Sugars, total g 0.00 0.00
Minerals Calcium, Ca mg 4 3
Minerals Iron, Fe mg 1.24 1.05
Minerals Magnesium, Mg mg 24 20
Minerals Phosphorus, P mg 627 533
Minerals Potassium, K mg 435 370
Minerals Sodium, Na mg 59 50
Minerals Zinc, Zn mg 2.13 1.81
Vitamins Vitamin C, total ascorbic acid mg 39.4 33.5
Vitamins Thiamin mg 0.054 0.046
Vitamins Riboflavin mg 0.100 0.085
Vitamins Niacin mg 3.380 2.873
Vitamins Vitamin B-6 mg 0.027 0.023
Vitamins Folate, DFE µg 20 17
Vitamins Vitamin B-12 µg 2.85 2.42
Vitamins Vitamin A, RAE µg 0 0
Vitamins Vitamin A, IU IU 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 0.09 0.08
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 0.0 0.0
Lipids Fatty acids, total saturated g 0.942 0.801
Lipids Fatty acids, total monounsaturated g 0.903 0.768
Lipids Fatty acids, total polyunsaturated g 0.315 0.268
Lipids Fatty acids, total trans g 0.200 0.170
Lipids Cholesterol mg 350 298
Other Caffeine mg 0 0