URMC / Encyclopedia / Content Search Encyclopedia Nutrition Facts Lamb, variety meats and by-products, lungs, cooked, braised, 1 unit, cooked (yield from 1 lb raw meat) Protein (g) 75.74 Total lipid (fat) (g) 11.81 Carbohydrate, by difference (g) 0 Energy (kcal) 430.53 Fiber, total dietary (g) 0 Calcium, Ca (mg) 45.72 Iron, Fe (mg) 17.41 Magnesium, Mg (mg) 41.91 Phosphorus, P (mg) 716.28 Potassium, K (mg) 483.87 Sodium, Na (mg) 320.04 Zinc, Zn (mg) 7.35 Copper, Cu (mg) 0.89 Manganese, Mn (mg) 0.06 Selenium, Se (mcg) 80.39 Vitamin A, IU (IU) 403.86 Retinol (mcg) 121.92 Vitamin C, total ascorbic acid (mg) 106.68 Thiamin (mg) 0.13 Riboflavin (mg) 0.53 Niacin (mg) 9.25 Vitamin B-6 (mg) 0.23 Folate, total (mcg) 30.48 Vitamin B-12 (mcg) 9.6 Folic acid (mcg) 0 Folate, DFE (mcg_DFE) 30.48 Cholesterol (mg) 1082.04 Fatty acids, total saturated (g) 4.04 Fatty acids, total monounsaturated (g) 3.05 Fatty acids, total polyunsaturated (g) 1.64