Veal, leg (top round), separable lean only, cooked, pan-fried, not breaded

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	Priority	Nutrient
60680	-	Water
33170	-	Protein
4620	-	Total lipid (fat)
1480	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1440	-	ASH, TOTAL
750	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
442	-	Potassium, K
440	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
320	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
290	-	Phosphorus, P
150	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
107	-	Cholesterol
90	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
80	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
77	-	Sodium, Na
32	-	Magnesium, Mg
20	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
12.64	-	Niacin
10	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
7	-	Calcium, Ca
3.38	-	Zinc, Zn
1.22	-	Pantothenic acid
0.87	-	Iron, Fe
0.51	-	Vitamin B-6
0.37	-	Riboflavin
0.07	-	Thiamin
0.063	-	Copper, Cu
0.016	-	Folic acid
0.00151	-	Vitamin B-12