Meat
Veal, variety meats and by-products, tongue, cooked, braised
Calories and nutrition facts per 100 g.
202 kcal per 100 g
- Protein
- 25.8 g
- Carbohydrates
- 0 g
- Fat
- 10.1 g
- Fiber
- 0 g
Serving calculator
Nutrition
Macronutrients
| Nutrient | Amount per 100 g |
|---|---|
| Energy | 845 kJ |
| Protein | 25.8 g |
| Fiber, total dietary | 0 g |
| Total lipid (fat) | 10.1 g |
| Carbohydrate, by difference | 0 g |
| Energy | 202 kcal |
Vitamins
| Nutrient | Amount per 100 g |
|---|---|
| Vitamin A, IU | 0 IU |
| Vitamin C, total ascorbic acid | 6 mg |
| Vitamin B-12 | 5.3 µg |
| Vitamin B-6 | 0.1 mg |
| Vitamin A, RAE | 0 µg |
Minerals
| Nutrient | Amount per 100 g |
|---|---|
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 18 mg |
| Phosphorus, P | 166 mg |
| Sodium, Na | 64 mg |
| Copper, Cu | 0.2 mg |
| Manganese, Mn | 0 mg |
| Calcium, Ca | 9 mg |
| Potassium, K | 162 mg |
| Zinc, Zn | 4.5 mg |
| Selenium, Se | 11 µg |
Other nutrients
| Nutrient | Amount per 100 g |
|---|---|
| Folic acid | 0 µg |
| Folate, DFE | 9 µg |
| Ash | 0.9 g |
| Thiamin | 0.1 mg |
| Riboflavin | 0.3 mg |
| Folate, total | 9 µg |
| Folate, food | 9 µg |
| Tryptophan | 0.3 g |
| Threonine | 1 g |
| Methionine | 0.5 g |
| Phenylalanine | 1 g |
| Tyrosine | 0.8 g |
| Alanine | 1.4 g |
| Glutamic acid | 3.5 g |
| Glycine | 1.5 g |
| Proline | 1.2 g |
| Cholesterol | 238 mg |
| Fatty acids, total saturated | 4.3 g |
| Niacin | 1.5 mg |
| Pantothenic acid | 0.7 mg |
| Isoleucine | 1.1 g |
| Leucine | 1.9 g |
| Lysine | 1.9 g |
| Cystine | 0.3 g |
| Valine | 1.2 g |
| Arginine | 1.5 g |
| Histidine | 0.6 g |
| Aspartic acid | 2.2 g |
| Serine | 1 g |
| MUFA 18:1 | 4.3 g |
| PUFA 18:2 | 0.3 g |
| Fatty acids, total monounsaturated | 4.6 g |
| Fatty acids, total polyunsaturated | 0.4 g |
| Water | 64.1 g |
| Retinol | 0 µg |
Common serving sizes
- 85 g (oz)
- 255 g (unit, cooked (yield from 1 lb raw meat))
Compare Veal, variety meats and by-products, tongue, cooked, braised
- Veal, variety meats and by-products, tongue, cooked, braised vs Veal, sirloin, separable lean and fat, cooked, roasted
- Veal, variety meats and by-products, tongue, cooked, braised vs Lamb, loin, separable lean only, trimmed to 1/4" fat, choice, cooked, roasted
- Veal, variety meats and by-products, tongue, cooked, braised vs Chicken, broilers or fryers, light meat, meat and skin, cooked, stewed
Data source: USDA FoodData Central, SR Legacy (FDC ID 174369).