Cooked veal tongue - nutritional value information and benefits

Water 64.08 g

-

Calories 202.00 kcal

8%

Protein 25.85 g

34%

Fat (lipid) 10.10 g

12%

Ash 0.91 g

-

Carbohydrate 0.00 g

0%

Fiber 0.00 g

-

Calcium, Ca 9.00 mg

0%

Iron, Fe 2.09 mg

20%

Magnesium, Mg 18.00 mg

4%

Phosphorus, P 166.00 mg

23%

Potassium, K 162.00 mg

3%

Sodium, Na 64.00 mg

4%

Zinc, Zn 4.51 mg

41%

Copper, Cu 0.21 mg

23%

Manganese, Mn 0.05 mg

2%

Selenium, Se 11.00 mcg

20%

Vitamin A 0.00 mcg

0%

Retinol 0.00 mcg

0%

Vitamin C, total ascorbic acid 6.00 mg

6%

Thiamin 0.07 mg

5%

Riboflavin 0.35 mg

26%

Niacin 1.47 mg

9%

Pantothenic acid 0.74 mg

14%

Vitamin B-6 0.15 mg

11%

Folic acid 0.00 mcg

-

Folate, food 9.00 mcg

2%

Folate, DFE 9.00 mcg

2%

Vitamin B-12 5.30 mcg

220%

Tryptophan 0.28 g

34%

Threonine 1.04 g

43%

Isoleucine 1.11 g

55%

Leucine 1.86 g

40%

Lysine 1.90 g

46%

Methionine 0.53 g

29%

Cystine 0.26 g

14%

Phenylalanine 1.02 g

23%

Tyrosine 0.77 g

17%

Valine 1.19 g

47%

Arginine 1.51 g

24%

Histidine 0.59 g

28%

Alanine 1.44 g

21%

Aspartic acid 2.20 g

18%

Glutamic acid 3.51 g

25%

Glycine 1.52 g

43%

Proline 1.22 g

27%

Serine 0.96 g

11%

Saturated fatty acids (SFA) 4.35 g

Monounsaturated fatty acids (MUFA) 4.61 g

Oleic acid, MUFA 18:1, ω−9 4.30 g

Polyunsaturated fatty acids (PUFA) 0.38 g

Linoleic acid, PUFA 18:2, ω-6 0.28 g

Cholesterol 238.00 mg