Food | |
Nutrient | |
Groups | |
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food | intakes per portion | |
---|---|---|
Lamb liver (100g) | 400µg | |
Veal liver (100g) | 350µg | |
Lamb kidney (100g) | 81µg | |
Broiled lamb shoulder (100g) | 50µg | |
Lamb, American, composite cuts, lean, cooked (100g) | 34µg | |
Cubed lamb (100g) | 23µg | |
Veal kidney (100g) | 21µg | |
Veal thymus (100g) | 20µg | |
Lamb leg (100g) | 17µg | |
lean-veal (100g) | 16µg |
food | intakes per portion | |
---|---|---|
Veal cutlets (100g) | 16µg | |
Cubed veal (100g) | 16µg | |
Veal shoulder (100g) | 15µg | |
Veal rib (100g) | 13µg | |
Roasted rabbit (100g) | 11µg | |
Stewed rabbit (100g) | 9µg | |
Veal tongue (100g) | 9µg | |
Lamb brain (100g) | 7µg | |
Ground veal (60g) | 6.6µg | |
Boar (100g) | 6µg | |
Veal brain (100g) | 6µg | |
Fat veal (100g) | 5µg | |
Goat (100g) | 5µg | |
Lamb heart (100g) | 2µg | |
Veal heart (100g) | 2µg |