Veal, variety meats and by-products, lungs, cooked, braised
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 34 MG | 38% | |
| Thiamin | 0.0 MG | 3% | |
| Riboflavin | 0.1 MG | 10% | |
| Niacin | 2.3 MG | 14% | |
| Vitamin B-6 | 0.1 MG | 4% | |
| Folate, total | 8 UG | 2% | |
| Vitamin B-12 | 2.4 UG | 99% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 3.6 MG | 20% | |
| Magnesium, Mg | 8 MG | 2% | |
| Phosphorus, P | 232 MG | 19% | |
| Potassium, K | 142 MG | 3% | |
| Sodium, Na | 56 MG | 2% | |
| Zinc, Zn | 1.2 MG | 11% | |
| Copper, Cu | 0.2 MG | 25% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 19.8 UG | 36% |
Nutrition Highlights
- Low in calories with 104 kcal per 100g.
- Good source of protein with 18.7g per 100g.
- Very low in fat (2.6g per 100g).
- Good source of Iron, Fe (20% DV).
- Good source of Copper, Cu (25% DV).
- Good source of Selenium, Se (36% DV).
About Veal, variety meats and by-products, lungs, cooked, braised
This food is a type of offal, specifically the lungs of a young calf, prepared through a slow-cooking method that helps tenderize the organ meat. It's a lean protein source with minimal fat content and zero carbohydrates, making it suitable for low-carb and high-protein dietary patterns. The protein in this organ meat is complete, providing all essential amino acids needed for tissue repair, immune function, and enzyme production. Organ meats like this one are also rich in micronutrients, particularly B vitamins such as B12, which supports nerve health and red blood cell formation, and riboflavin, important for energy metabolism.
While it offers concentrated nutrition, it's worth noting that organ meats can have a distinct flavor and texture that some people find challenging. Cooking methods like braising help mellow the taste and improve tenderness. This ingredient is commonly used in traditional dishes across various cuisines, from European stews to Asian soups, where it's often paired with aromatic vegetables and herbs. Due to its nutrient density, it can be a valuable addition to a balanced diet when consumed in moderation, though those with certain health conditions should consult a healthcare provider before adding organ meats to their regular meal plan.
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