Veal, variety meats and by-products, tongue, cooked, braised
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 |
|---|---|---|---|
| 64080 | - | Water | |
| 25850 | - | Protein | |
| 10100 | - | Total lipid (fat) | |
| 910 | - | ASH, TOTAL | |
| 166 | - | Phosphorus, P | |
| 162 | - | Potassium, K | |
| 64 | - | Sodium, Na | |
| 18 | - | Magnesium, Mg | |
| 9 | - | Calcium, Ca | |
| 6 | - | Vitamin C | |
| 4.51 | - | Zinc, Zn | |
| 2.09 | - | Iron, Fe | |
| 1.47 | - | Niacin | |
| 0.74 | - | Pantothenic acid | |
| 0.35 | - | Riboflavin | |
| 0.21 | - | Copper, Cu | |
| 0.15 | - | Vitamin B-6 | |
| 0.07 | - | Thiamin | |
| 0.047 | - | Manganese, Mn | |
| 0.011 | - | Selenium, Se | |
| 0.009 | - | Folic acid | |
| 0.0053 | - | Vitamin B-12 |