Veal, Australian, shank, fore, 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	Significant amount	Priority	Nutrient
74700			Water
20180			Protein
4650			Total lipid (fat)
1647			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1030			ASH, TOTAL
884			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
591			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
176			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
146			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
118			FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
114			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
112			Sodium, Na
97			FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
65			Cholesterol
64			FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
47			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
41			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
39			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
28			FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
26			FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
22			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
16			Calcium, Ca
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)
5			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
1			Iron, Fe