URMC / Encyclopedia / Content Search Encyclopedia Nutrition Facts Veal, variety meats and by-products, kidneys, cooked, braised, 1 unit, cooked (yield from 1 lb raw meat) Protein (g) 48.43 Total lipid (fat) (g) 10.41 Carbohydrate, by difference (g) 0 Energy (kcal) 299.92 Fiber, total dietary (g) 0 Calcium, Ca (mg) 53.36 Iron, Fe (mg) 5.59 Magnesium, Mg (mg) 44.16 Phosphorus, P (mg) 684.48 Potassium, K (mg) 292.56 Sodium, Na (mg) 202.4 Zinc, Zn (mg) 7.82 Copper, Cu (mg) 0.66 Manganese, Mn (mg) 0.23 Selenium, Se (mcg) 184 Vitamin A, IU (IU) 1230.96 Retinol (mcg) 369.84 Vitamin C, total ascorbic acid (mg) 14.72 Thiamin (mg) 0.35 Riboflavin (mg) 3.66 Niacin (mg) 8.52 Pantothenic acid (mg) 1.58 Vitamin B-6 (mg) 0.33 Folate, total (mcg) 38.64 Vitamin B-12 (mcg) 67.9 Folic acid (mcg) 0 Folate, DFE (mcg_DFE) 38.64 Cholesterol (mg) 1455.44 Fatty acids, total saturated (g) 3.2 Fatty acids, total monounsaturated (g) 2.28 Fatty acids, total polyunsaturated (g) 2.08