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 Significant 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

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