Veal, variety meats and by-products, thymus, cooked, braised

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
73630		-	Water
22670		-	Protein
3110		-	Total lipid (fat)
2880		-	ASH, TOTAL
942		-	Fatty acids, total saturated
903		-	Fatty acids, total monounsaturated
823		-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
627		-	Phosphorus, P
522		-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
435		-	Potassium, K
350	🏆	-	Cholesterol
342		-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
315		-	Fatty acids, total polyunsaturated
209.3		-	Choline, total
200		-	Fatty acids, total trans
189		-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
109		-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
59		-	Sodium, Na
59		-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
41		-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
39.4		-	Vitamin C
24		-	Magnesium, Mg
23		-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
17		-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
16		-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
9		-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
5		-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
5		-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
4		-	Calcium, Ca
3.38		-	Niacin
2.13		-	Zinc, Zn
1.24		-	Iron, Fe
1.08		-	Pantothenic acid
0.1		-	Riboflavin
0.09		-	Vitamin E (alpha-tocopherol)
0.072		-	Copper, Cu
0.054		-	Thiamin
0.03		-	Tocotrienol, alpha
0.027		-	Vitamin B-6
0.0215		-	Selenium, Se
0.021		-	Manganese, Mn
0.02		-	Folic acid
0.02		-	Tocopherol, gamma
0.00285		-	Vitamin B-12