thymus Veal variety meats and by-products

Discussion

thymus Veal variety meats and by-products Food Facts

Veal variety meats and by-products, thymus, raw food facts

USDA SR27 Database Food #17218 category lamb-veal-game Food Products
Measurement
measure spectrum
Amount: 1 oz = 28 grams
of VEAL,VAR MEATS&BY-PRODUCTS,THYMUS,RAW
Current Multiple = 1
17218
Measurement Choices:
1 oz   4 oz

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
28 kcal
 
118 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.86 g
 
4.82 g
 
0 g
 
22.16 g
 
0.6 g
 
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
0.01 mg
 
0.93 mcg
 
13.8 mg
 
0.03 mg
 
0.019 mg
 
0.053 mg
 
1.336 mg
 
0.344 mg
 
0 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1 mg
 
0.022 mg
 
0.29 mg
 
6 mg
 
0.005 mg
 
149 mg
 
4.5 mcg
 
137 mg
 
19 mg
 
0.43 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.86 g
 
Fat Calories = 8 kcals = 29% of total
0.226 g
 
0.062 g
 
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Footnotes:

This food, briefly described as VEAL,VAR MEATS&BY-PRODUCTS,THYMUS,RAW, 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 Iron, Fe, prevents microcitic hypochromic anemia. Magnesium, Mg, is a cofactor for enzyme systems. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Potassium, K, maintains cell function. Potassium blunts the rise in blood pressure due to excess sodium intake and decrease recurrence of kidney stones 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-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Vitamin C, total ascorbic acid aka Dehydroascorbic Acid is a protective antioxidant. Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Pantothenic acid is a coenzyme in fatty acid metabolism. Tocotrienol, alpha Fatty acids, total trans Fatty acids, total saturated Cholesterol