Veal, variety meats and by-products, heart, 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	Nutrient
77690		Water
17180		Protein
3980		Total lipid (fat)
2480		Glutamic acid
1595		Aspartic acid
1479		Lysine
1349		Leucine
1070		ASH, TOTAL
1067		Alanine
1067		Arginine
938		Glycine
898		Valine
823		Isoleucine
797		Proline
797		Serine
760		Threonine
745		Phenylalanine
730		FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
710		FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
564		Tyrosine
480		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
470		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
462		Histidine
392		Methionine
261		Potassium, K
240	Significant	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
211		Phosphorus, P
185		Cystine
183		Tryptophan
104		Cholesterol
77		Sodium, Na
70		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
60		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
30		FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
30		FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
30		FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
30		FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
20		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
18		Magnesium, Mg
8		Vitamin C
6.4		Niacin
5		Calcium, Ca
4.24		Iron, Fe
2.78		Pantothenic acid
1.47		Zinc, Zn
1		Riboflavin
0.52		Thiamin
0.34		Copper, Cu