Veal, variety meats and by-products, kidneys, 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	Nutrient
67670		Water
26320		Protein
5660		Total lipid (fat)
1450		ASH, TOTAL
1070		FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
940		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
791	Significant	Cholesterol
630		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
550		FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
372		Phosphorus, P
320	Significant	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
159		Potassium, K
110		Sodium, Na
110		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
100		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
90		FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
70		FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
70		FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
30		FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
30		FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
29		Calcium, Ca
24		Magnesium, Mg
10		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
8		Vitamin C
4.63		Niacin
4.25		Zinc, Zn
3.04		Iron, Fe
1.99		Riboflavin
0.86		Pantothenic acid
0.36		Copper, Cu
0.201		Retinol
0.201		Vitamin A, IU
0.2007		Vitamin A, IU
0.19		Thiamin
0.18		Vitamin B-6
0.127		Manganese, Mn
0.1		Selenium, Se
0.036899999999999995		Vitamin B-12
0.021		Folic acid