Meat & Poultry · SOURCE-BASED NUTRITION
Veal, variety meats and by-products, lungs, cooked, braised nutrition facts
SR Legacy
Veal, variety meats and by-products, lungs, cooked, braised. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 104 kcal | — |
| Protein | 18.7 g | 37.4% |
| Carbohydrate, by difference | 0 g | 0% |
| Total lipid (fat) | 2.64 g | 3.4% |
| Fiber, total dietary | 0 g | 0% |
| Fatty acids, total saturated | 0.91 g | 4.6% |
| Cholesterol | 263 mg | 87.7% |
| Sodium, Na | 56 mg | 2.4% |
| Potassium, K | 142 mg | 3% |
| Calcium, Ca | 7 mg | 0.5% |
| Iron, Fe | 3.61 mg | 20.1% |
| Magnesium, Mg | 8 mg | 1.9% |
| Phosphorus, P | 232 mg | 18.6% |
| Zinc, Zn | 1.2 mg | 10.9% |
| Copper, Cu | 0.22 mg | 24.6% |
| Manganese, Mn | 0.02 mg | 0.7% |
| Selenium, Se | 19.8 µg | 36% |
| Vitamin A, RAE | 0 µg | 0% |
| Vitamin C, total ascorbic acid | 34 mg | 37.8% |
| Thiamin | 0.03 mg | 2.7% |
| Riboflavin | 0.13 mg | 10.1% |
| Niacin | 2.29 mg | 14.3% |
| Vitamin B-6 | 0.06 mg | 3.5% |
| Folate, DFE | 8 µg | 2% |
| Vitamin B-12 | 2.38 µg | 99.2% |
| Ash | 1.26 g | — |
| Cystine | 0.16 g | — |
| Fatty acids, total monounsaturated | 0.68 g | — |
| Fatty acids, total polyunsaturated | 0.36 g | — |
| Folate, food | 8 µg | — |
| Folate, total | 8 µg | — |
| Folic acid | 0 µg | — |
| Isoleucine | 0.78 g | — |
| Leucine | 1.07 g | — |
| Lysine | 1.39 g | — |
| Methionine | 0.3 g | — |
| Phenylalanine | 0.67 g | — |
| Retinol | 0 µg | — |
| Threonine | 0.7 g | — |
| Tryptophan | 0.15 g | — |
| Tyrosine | 0.4 g | — |
| Valine | 0.8 g | — |
| Vitamin A, IU | 0 iu | — |
| Water | 77.6 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Vitamin B12 (99.2% DV), Vitamin C (37.8% DV) and Selenium (36% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Vitamin B12: blood cells and nerves
This amount provides 2.38 µg. Vitamin B12 supports healthy blood cells, DNA synthesis and normal nervous-system function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin C: collagen and antioxidant function
This amount provides 34 mg. Vitamin C acts as an antioxidant and supports collagen production, immune function and absorption of nonheme iron. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceSelenium: thyroid and antioxidant defense
This amount provides 19.8 µg. Selenium supports thyroid hormone metabolism, DNA synthesis and protection from oxidative damage. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceCopper: iron metabolism and nerves
This amount provides 0.22 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceIron: oxygen transport
This amount provides 3.61 mg. Iron is needed for hemoglobin and myoglobin, which carry oxygen, and supports growth and neurological development. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePhosphorus: bones and cellular energy
This amount provides 232 mg. Phosphorus helps form bones and teeth and is involved in energy production and cell membranes. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Vitamin B12
This amount provides 2.38 µg. Vitamin B12 supports healthy blood cells, DNA synthesis and normal nervous-system function. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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