pancreas Veal variety meats and by-products

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Veal and Lamb Nutrition Data

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pancreas Veal variety meats and by-products Food Facts

Veal variety meats and by-products, pancreas, cooked, braised food facts

USDA SR27 Database Food #17213 category lamb-veal-game Food Products
Measurement
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Amount: apple3 oz = 85 grams
of VEAL,VAR MEATS&BY-PRODUCTS,PANCREAS,CKD,BRSD
Current Multiple = 1
17213
Measurement Choices:
3 oz   1 unit, cooked (yield from 1 lb raw meat)

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
218 256
 
910 1071
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
12.41 14.6
 
24.74 29.1
 
0 0
 
47.35 55.7
 
1.28 1.5
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.162 0.19
 
14.73 17.33
 
0.159 0.187
 
0.43 0.506
 
3.524 4.146
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
15 18
 
0.086 0.101
 
2.02 2.38
 
20 24
 
0.2 0.235
 
435 512
 
33.2 39.1
 
236 278
 
58 68
 
4.42 5.2
 
NS
 
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Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
12.41 14.6
 
Fat Calories = 115.6 kcals = 53% of total
2.312 2.72
 
4.276 5.03
 
4.259 5.01
 
Footnotes:

This food, briefly described as VEAL,VAR MEATS&BY-PRODUCTS,PANCREAS,CKD,BRSD, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds.
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated Iron, Fe, prevents microcitic hypochromic anemia. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Thiamin aka Vitamin B-1 Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Fatty acids, total saturated