Veal, shoulder, shank, lean, 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
58200 Water
35730 Protein
5330 Total lipid (fat)
1710 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1310 ASH, TOTAL
870 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
510 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
370 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
347 Potassium, K
276 Phosphorus, P
170 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
155 Cholesterol
100 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
90 Sodium, Na
90 FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
30 Calcium, Ca
30 Magnesium, Mg
20 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
10.71 Niacin
10 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6.24 Zinc, Zn
1.41 Iron, Fe
1.39 Pantothenic acid
0.33 Riboflavin
0.3 Vitamin B-6
0.135 Copper, Cu
0.06 Thiamin
0.019 Folic acid
0.00182 Vitamin B-12

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