Beef, variety meats and by-products, tongue, cooked, simmered

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams Significant amount Priority Nutrient
57870 Water
22300 Total lipid (fat)
19290 Protein
10102 Fatty acids, total monounsaturated
8905 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
8125 Fatty acids, total saturated
4643 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2347 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
929 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
840 Fatty acids, total trans
746 Fatty acids, total polyunsaturated
732 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
690 ASH, TOTAL
526 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
253 Significant FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
192 Significant FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
184 Potassium, K
155 Choline, total
145 Phosphorus, P
132 Cholesterol
126 Significant FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
76 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
71 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
65 Sodium, Na
58 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
24 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
15 Magnesium, Mg
5 Calcium, Ca
4.09 Zinc, Zn
3.49 Niacin
2.61 Iron, Fe
1.3 Vitamin C
0.745 Pantothenic acid
0.3 Vitamin E (alpha-tocopherol)
0.294 Riboflavin
0.155 Vitamin B-6
0.148 Copper, Cu
0.05 Tocotrienol, alpha
0.03 Tocopherol, gamma
0.022 Thiamin
0.018 Manganese, Mn
0.0132 Selenium, Se
0.007 Folic acid
0.00313 Vitamin B-12
0.0012 Vitamin K (phylloquinone)
0.0004 Vitamin D

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