Veal, variety meats and by-products, thymus, 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
79160 Water
17210 Protein
3070 Total lipid (fat)
2160 ASH, TOTAL
806 Fatty acids, total saturated
775 Fatty acids, total monounsaturated
703 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
533 Phosphorus, P
488 Potassium, K
446 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
286 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
250 Cholesterol
229 Fatty acids, total polyunsaturated
220 Fatty acids, total trans
147 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
71 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
67 Sodium, Na
49.2 Vitamin C
49 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
42 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
23 Magnesium, Mg
19 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
17 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
11 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
9 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
6 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
4.77 Niacin
4 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
3 Calcium, Ca
1.55 Zinc, Zn
1.23 Pantothenic acid
1.05 Iron, Fe
0.188 Riboflavin
0.09 Vitamin E (alpha-tocopherol)
0.079 Copper, Cu
0.069 Thiamin
0.035 Vitamin B-6
0.03 Tocotrienol, alpha
0.022 Folic acid
0.02 Tocopherol, gamma
0.018 Manganese, Mn
0.0161 Selenium, Se
0.00333 Vitamin B-12

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