Patient Resources
Nutrition Facts
Veal, variety meats and by-products, tongue, cooked, braised, 1 unit, cooked (yield from 1 lb raw meat)
Protein (g) | 65.92 |
|---|---|
Total lipid (fat) (g) | 25.76 |
Carbohydrate, by difference (g) | 0 |
Energy (kcal) | 515.1 |
Fiber, total dietary (g) | 0 |
Calcium, Ca (mg) | 22.95 |
Iron, Fe (mg) | 5.33 |
Magnesium, Mg (mg) | 45.9 |
Phosphorus, P (mg) | 423.3 |
Potassium, K (mg) | 413.1 |
Sodium, Na (mg) | 163.2 |
Zinc, Zn (mg) | 11.5 |
Copper, Cu (mg) | 0.54 |
Manganese, Mn (mg) | 0.12 |
Selenium, Se (mcg) | 28.05 |
Vitamin A, IU (IU) | 0 |
Retinol (mcg) | 0 |
Vitamin C, total ascorbic acid (mg) | 15.3 |
Thiamin (mg) | 0.18 |
Riboflavin (mg) | 0.89 |
Niacin (mg) | 3.75 |
Pantothenic acid (mg) | 1.89 |
Vitamin B-6 (mg) | 0.38 |
Folate, total (mcg) | 22.95 |
Vitamin B-12 (mcg) | 13.52 |
Folic acid (mcg) | 0 |
Folate, DFE (mcg_DFE) | 22.95 |
Cholesterol (mg) | 606.9 |
Fatty acids, total saturated (g) | 11.09 |
Fatty acids, total monounsaturated (g) | 11.76 |
Fatty acids, total polyunsaturated (g) | 0.97 |