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 Significant amount 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

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