Veal, Australian, shank, hind, bone-in, separable lean only, raw

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	Priority	Nutrient
75380	-	Water
20370	-	Protein
4470	-	Total lipid (fat)
1421	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1010	-	ASH, TOTAL
957	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
484	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
377	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
166	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
131	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
104	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
98	-	Sodium, Na
90	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
59	-	Cholesterol
47	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
43	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
38	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
34	-	FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
33	-	FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
25	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
25	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
17	-	Calcium, Ca
10	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
5	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
5	-	FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
5	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
5	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
5	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
3.08	-	Iron, Fe