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	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