Veal, composite of trimmed retail cuts, separable fat, cooked
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 |
|---|---|---|---|
| 66740 | Significant | Total lipid (fat) | |
| 23660 | Significant | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 21650 | Water | ||
| 16610 | Significant | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 10460 | Significant | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 9420 | Protein | ||
| 3640 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 3400 | Significant | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | |
| 2660 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 820 | ASH, TOTAL | ||
| 570 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
| 260 | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) | ||
| 116 | Phosphorus, P | ||
| 90 | FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid) | ||
| 73 | Cholesterol | ||
| 10 | Magnesium, Mg | ||
| 0.0055 | Selenium, Se |