子牛の内臓肉と肉は、若い子牛の肉と食用内臓を合わせた食材です。100gあたり172kcalで、コリンを含み、煮込みやパテに使えます。
子牛の内臓肉と肉は、若い子牛の筋肉の肉と食用内臓を組み合わせた食材です。成牛の牛肉に比べて風味はやさしく繊細で、食感もやわらかいのが特徴です。コクのあるうま味を生かしたい料理でよく使われ、煮込み、パテ、ソーセージ、伝統料理などに幅広く用いられます。
100gあたり
% Daily Value based on a 2000 kcal diet
| 栄養素 | 量 | DV% | 半減期 |
|---|---|---|---|
| コリン | 95.0mg | 17% | |
| 葉酸 | 8.0mcg | 2% | |
| ナイアシン | 5.2mg | 33% | |
| パントテン酸 | 1.0mg | 20% | |
| ビタミンB2 | 0.3mg | 23% | |
| ビタミンB1 | 0.1mg | 7% | |
| ビタミンA | 8.0mcg | 1% | |
| ビタミンB12 | 2.4mcg | 100% | |
| ビタミンB6 | 0.3mg | 21% | |
| ビタミンD | 0.1mcg | 1% | |
| ビタミンE | 0.2mg | 1% | |
| ビタミンK | 1.5mcg | 1% |
| 栄養素 | 量 | DV% | 半減期 |
|---|---|---|---|
| カルシウム | 12.0mg | 1% | |
| 銅 | 120.0mcg | 13% | |
| 鉄 | 2.1mg | 12% | |
| マグネシウム | 21.0mg | 5% | |
| リン | 190.0mg | 27% | |
| カリウム | 320.0mg | 7% | |
| セレン | 18.0mcg | 33% | |
| ナトリウム | 78.0mg | 3% | |
| 亜鉛 | 3.2mg | 29% |
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