tongue Veal variety meats and by-products

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Veal and Lamb Nutrition Data

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tongue Veal variety meats and by-products Food Facts

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

USDA SR27 Database Food #17223 category lamb-veal-game Food Products
Measurement
measure spectrum
Amount: 3 oz = 85 grams
of VEAL,VAR MEATS&BY-PRODUCTS,TONGUE,CKD,BRSD
Current Multiple = 1
17223
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
172 kcal
 
718 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
8.59 g
 
21.97 g
 
0 g
 
54.47 g
 
0.77 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
0.128 mg
 
4.51 mcg
 
5.1 mg
 
0.06 mg
 
0.298 mg
 
1.25 mg
 
0.629 mg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
8 mg
 
0.179 mg
 
1.78 mg
 
15 mg
 
0.04 mg
 
141 mg
 
9.4 mcg
 
138 mg
 
54 mg
 
3.83 mg
 
NS
 
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Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
8.59 g
 
Fat Calories = 80.5 kcals = 47% of total
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
21.97 g
 
Protein Calories = 91.5 kcals = 53% of total
Nine Indispensable Amino Acids
0.501 g
 
1.584 g
 
0.942 g
 
1.616 g
 
0.884 g
 
0.237 g
 
1.008 g
 
End of Nine
 
 
0.453 g
 
0.218 g
 
0.658 g
 
0.865 g
 
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Proteins are:
Footnotes:

This food, briefly described as VEAL,VAR MEATS&BY-PRODUCTS,TONGUE,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. Histidine is the 1st of 9 essential amino acids Isoleucine is the 2nd of 9 essential amino acids Threonine is the 3rd of 9 essential amino acids Valine is the 4th of 9 essential amino acids Methionine is the 5th of 9 essential amino acids Tyrosine is the 6th of 9 essential amino acids Leucine is the 7th of 9 essential amino acids Lysine is the 8th of 9 essential amino acids Tryptophan is the 9th of 9 essential amino acids Cystine Phenylalanine
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 18:2 undifferentiated Ω6 Copper, Cu, is a component of enzymes in iron metabolism. 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. 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. Arginine Alanine Aspartic acid Glutamic acid Glycine Proline Serine Fatty acids, total saturated Cholesterol