| back to USDA Nutrition Index |
 |
Beef, variety meats and by-products, thymus, cooked, braised |
|
|
Beef, variety meats and by-products, thymus, cooked, braised (USDA#13338) |
| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
|
|
|
| Water 52g |
|
| Calories 319 |
|
| Energy 1335kj |
|
| Protein 21g |
|
| Total Fat 24g |
|
| Ash 1g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Calcium, Ca 10mg |
|
| Iron, Fe 1mg |
|
| Magnesium, Mg 10mg |
|
| Phosphorus, P 364mg |
|
| Potassium 433mg |
|
| Sodium 116mg |
|
| Zinc, Zn 2mg |
|
| Copper, Cu 4mg |
|
| Manganese, Mn 9mg |
|
| Selenium, Se 21mcg |
|
| Vitamin C, total ascorbic acid 30mg |
|
| Thiamin 8mg |
|
| Riboflavin 0mg |
|
| Niacin 1mg |
|
| Pantothenic acid 1mg |
|
| Vitamin B-6 8mg |
|
| Folate, total 1mcg |
|
| Folic acid 0mcg |
|
| Folate, food 1mcg |
|
| Folate, DFE 1mcg_DFE |
|
| Vitamin B-12 1mcg |
|
| Vitamin A, IU 0IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Fatty acids, total saturated 8g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 4g |
|
| 18:0 3g |
|
| Fatty acids, total monounsaturated 8g |
|
| 16:1 undifferentiated 1g |
|
| 18:1 undifferentiated 7g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 4g |
|
| 18:2 undifferentiated 2g |
|
| 18:3 undifferentiated 0g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 294mg |
|
| Phytosterols 0mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 1g |
|
| Lysine 1g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 1g |
|
| Histidine 0g |
|
| Alanine 1g |
|
| Aspartic acid 2g |
|
| Glutamic acid 1g |
|
| Glycine 1g |
|
| Proline 1g |
|
| Serine 0g |
|
|
|
|
|
|
|
|
Beef, variety meats and by-products, thymus, cooked, braised usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Thoroughly rubbing the seasoning mix into the meat takes the place of browning, making this an especially easy roast to prepare. |
|
|
 |
|
|
|
| Slow cooking makes this inexpensive cut tender and flavorful. |
|
|
 |
|
|
|
| A great beefy flavored dish that makes its own gravy while it cooks. |
|
|
 |
|
|
|
| Great tasting meat loaf that holds its shape without cooking it in a pan. |
|
|
 |
|
|
|
| Use this easy recipe to slow cook a tender beef roast, which will produce flavorful juices that can be used to make a delicious gravy. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Variety MeatsVariety meats include some of the organs and extremities. Some variety meats are readily available in food stores and most are available from a butcher or ... |
|
|
|
|
|
|
|
|
Described below are some of the products (including flour) created directly from various grains. Other than a few exceptions, products that are created after the grain has ... |
|
|
|
|
|
|
|
|
Described below are some of the products (including flour) created directly from wheat. Other than a few exceptions, products that are created after the grain has been ... |
|
|
|
|
|
|
|
|
Described below are some of the products (including flour) created directly from rice. Other than a few exceptions, products that are created after the grain has been ... |
|
|
|
|
|
|
|
|
Described below are some of the products (including flour) created directly from corn. Other than a few exceptions, products that are created after the grain has been ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Meat from an animal that is not cut from a standard muscle, but is obtained from organs. Variety meat includes muscular organs such as heart, tripe (stomach lining), and tongue ... |
|
|
|
|
|
|
|
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
|
|
|
|
|
|
| Meat that has been cooked for a period of time that is considered to not be long or short, leaving the center sliightly warm and somewhat dark pink to dark in color. In the food ... |
|
|
|
|
|
|
|
| Beef for kabobs can be purchased that has already been cut into the appropriate sized chunks, which are ready to assemble onto skewers. Kabob meat sold this way is convenient for ... |
|
|
|
|
|
|
|
| A sandwich meat that is made with cooked beef shavings encased in gelatin and formed into a rectangular-shaped loaf approximately 12 inches in length that is typically 4 inches ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
