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Veal, variety meats and by-products, thymus, cooked, braised

Ingredient code 17219

Values come from the USDA FNDDS survey nutrient database, which derives ingredient-level nutrient content from USDA's Standard Reference and Foundation Foods analyses. They are per 100 g of the ingredient as described, not per serving.

Nutrient values (36)

29 more nutrients — out of 65 measured per 100g — were recorded at zero and aren't shown below.

NutrientValue / 100gUnitSource
Water73.63GSR Legacy
Energy125KCALSR Legacy
Protein22.67GSR Legacy
Total lipid (fat)3.11GSR Legacy
Calcium, Ca4MGSR Legacy
Iron, Fe1.24MGSR Legacy
Magnesium, Mg24MGSR Legacy
Phosphorus, P627MGSR Legacy
Potassium, K435MGSR Legacy
Sodium, Na59MGSR Legacy
Zinc, Zn2.13MGSR Legacy
Copper, Cu0.072MGSR Legacy
Selenium, Se21.5UGSR Legacy
Vitamin C, total ascorbic acid39.4MGSR Legacy
Thiamin0.054MGSR Legacy
Riboflavin0.1MGSR Legacy
Niacin3.38MGSR Legacy
Vitamin B-60.027MGSR Legacy
Folate, total20UGSR Legacy
Folate, food20UGSR Legacy
Folate, DFE20UGSR Legacy
Choline, total209.3MGSR Legacy
Vitamin B-122.85UGSR Legacy
Vitamin E (alpha-tocopherol)0.09MGSR Legacy
Fatty acids, total saturated0.942GSR Legacy
SFA 14:00.041GSR Legacy
SFA 16:00.522GSR Legacy
SFA 18:00.342GSR Legacy
Fatty acids, total monounsaturated0.903GSR Legacy
MUFA 16:10.059GSR Legacy
MUFA 18:10.823GSR Legacy
MUFA 20:10.016GSR Legacy
Fatty acids, total polyunsaturated0.315GSR Legacy
PUFA 18:20.189GSR Legacy
PUFA 20:40.109GSR Legacy
Cholesterol350MGSR Legacy

Sourced from USDA FoodData Central — Foundation Foods; not yet through an editorial verification pass.

USDA release 2026-04-30. All values are per 100 g unless stated otherwise.