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

186 calories in 100 g

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Veal, variety meats and by-products, heart, cooked, braised Suggest a better name
Weight Loss Rating:
Total Calories:186 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.86 calories / gram
Weight Watchers Counter:4 Weight Watchers points
 
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Calorie Sources:67% proteins; 33% fats
Fats:6.75 g (61 calories, 7% by weight)
Carbohydrates:0.13 g (1 calorie, 0% by weight)
Proteins:29.12 g (124 calories, 29% by weight)
Alcohol:~
Water:62.18 g (62% by weight)
Fat Composition:36% saturated; 35% polyunsaturated; 28% monounsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.18 g
Caffeine:~
Serving Sizes: 100 g
1 unit, cooked (yield from 1 lb raw meat)
3 oz
Food Group:Lamb, Veal, and Game Products
USDA #:17194
Related Foods: Calories in Chicken Heart
Calories in Cooked Bacon
Calories in Custard Apple
Calories in Veal Brain
Calories in Veal Bratwurst
Calories in Veal Tongue
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:350 mcg
Vitamin B-2:930 mcg
Vitamin B-3:4.88 mg
Vitamin B-5:1.65 mg
Vitamin B-6:210 mcg
Vitamin B-9:2 mcg
Food folate:2 mcg
Dietary Folate Equivalent:2 mcg
Folic acid:~
Vitamin B-12:14.46 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:10 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):8 mg
Copper (Cu):430 mcg
Fluoride (F):~
Iron (Fe):4.32 mg
Magnesium (Mg):18 mg
Manganese (Mn):60 mcg
Phosphorus (P):0.25 g
Potassium (K):0.20 g
Selenium (Se):52.40 mcg
Sodium (Na):58 mg
Zinc (Zn):2.24 mg
Cholesterol:0.18 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.13 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:29.12 g
Essential amino acids
Phenylalanine:1.26 g
Leucine:2.28 g
Methionine:0.66 g
Lysine:2.50 g
Isoleucine:1.39 g
Valine:1.52 g
Threonine:1.28 g
Tryptophan:0.31 g
Histidine:0.78 g
Arginine:1.80 g
Non-essential amino acids
Alanine:1.80 g
Aspartic acid:2.70 g
Betaine:~
Cystine:0.31 g
Glutamic acid:4.20 g
Glycine:1.58 g
Hydroxyproline:~
Proline:1.35 g
Serine:1.35 g
Tyrosine:0.95 g
Fats Total:6.75 g
Saturated fatty acids:1.82 g
Monounsaturated fatty acids:1.42 g
Polyunsaturated fatty acids:1.78 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:40 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.12 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.82 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.80 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.11 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.23 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:50 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.21 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:50 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.41 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:60 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:60 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.82 g
Caffeine:~
Theobromine:~
Product Type:Veal
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_59h
Did you know?...Onions should be dry and hard. Avoid onions with wet necks, this indicates decay. Also, avoid onions that have sprouted. Onions can be stored at either room temperature or refrigerated.
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