In 100 g (Grams) of Veal, breast, point half, boneless, separable lean and fat, cooked, braised there is 1.071 mg of Pantothenic acid.

oz piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) grams (g) kilograms (kg) 100 grams (g) ounce pound

Veal, breast, point half, boneless, separable lean and fat, cooked, braised

Veal, breast, point half, boneless, separable lean and fat, cooked, braised is a type of Lamb, Veal, and Game Products. The most significant nutrients in Veal, breast, point half, boneless, separable lean and fat, cooked, braised are listed below.

Water	57.36 g	57.36	g	57.36%
Energy (calorie)	248 kcal	248	kcal
Energy (joule)	1038 kJ	1038	kJ
Protein	28.23 g	28.23	g	28.23%
Total lipid (fat)	14.16 g	14.16	g	14.16%
Ash	0.92 g	0.92	g	0.92%
Carbohydrate, by difference	0 g	0	g
Calcium, Ca	9 mg	9	mg	0.01%
Iron, Fe	0.79 mg	0.79	mg
Magnesium, Mg	21 mg	21	mg	0.02%
Phosphorus, P	197 mg	197	mg	0.20%
Potassium, K	278 mg	278	mg	0.28%
Sodium, Na	66 mg	66	mg	0.07%
Zinc, Zn	3.85 mg	3.85	mg
Copper, Cu	0.073 mg	0.073	mg
Manganese, Mn	0.008 mg	0.008	mg
Selenium, Se	11.5 µg	11.5	µg
Thiamin	0.056 mg	0.056	mg
Riboflavin	0.309 mg	0.309	mg
Niacin	8.352 mg	8.352	mg	0.01%
Pantothenic acid	1.071 mg	1.071	mg
Vitamin B-6	0.272 mg	0.272	mg
Folate, total	14 µg	14	µg
Folic acid	0 µg	0	µg
Folate, food	14 µg	14	µg
Folate, DFE	14 µg	14	µg
Vitamin B-12	1.39 µg	1.39	µg
Fatty acids, total saturated	5.489 g	5.489	g	5.49%
12:0 dodecanoic, lauric fatty acid	0.094 g	0.094	g	0.09%
14:0 tetradecanoic, myristic, common saturated fatty acid	0.806 g	0.806	g	0.81%
16:0 hexadecanoic, palmitic fatty acid	3.169 g	3.169	g	3.17%
18:0 octadecanoic, stearic fatty acid	1.34 g	1.34	g	1.34%
Fatty acids, total monounsaturated	6.698 g	6.698	g	6.70%
16:1 undifferentiated, hexadecenoic, palmitoleic	0.621 g	0.621	g	0.62%
18:1 undifferentiated	5.791 g	5.791	g	5.79%
20:1 eicosenoic, gadoleic	0.056 g	0.056	g	0.06%
Fatty acids, total polyunsaturated	0.996 g	0.996	g	1.00%
18:2 undifferentiated	0.825 g	0.825	g	0.82%
18:3 undifferentiated, octadecatrienoic, linolenic	0.047 g	0.047	g	0.05%
20:4 undifferentiated, eicosatetraenoic, arachidonic	0.088 g	0.088	g	0.09%
Cholesterol	114 mg	114	mg	0.11%
Tryptophan	0.285 g	0.285	g	0.28%
Threonine	1.233 g	1.233	g	1.23%
Isoleucine	1.391 g	1.391	g	1.39%
Leucine	2.245 g	2.245	g	2.24%
Lysine	2.326 g	2.326	g	2.33%
Methionine	0.659 g	0.659	g	0.66%
Cystine	0.32 g	0.32	g	0.32%
Phenylalanine	1.138 g	1.138	g	1.14%
Tyrosine	0.898 g	0.898	g	0.90%
Valine	1.559 g	1.559	g	1.56%
Arginine	1.662 g	1.662	g	1.66%
Histidine	1.025 g	1.025	g	1.02%
Alanine	1.68 g	1.68	g	1.68%
Aspartic acid	2.435 g	2.435	g	2.44%
Glutamic acid	4.467 g	4.467	g	4.47%
Glycine	1.45 g	1.45	g	1.45%
Proline	1.179 g	1.179	g	1.18%
Serine	1.057 g	1.057	g	1.06%

Nutrients in Veal, breast, point half, boneless, separable lean and fat, cooked, braised