Category Meats
Seasonal period: All year

The fleshy part of the inferior veal jaw; it’s tender, slightly gelatinous and it has a peculiar taste.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 8.51 g
Monounsaturated fatty acids 9.33 g
Polyunsaturated fatty acids 1.25 g
Cholesterol 65.0 mg
Calcium 7.0 mg
Iron 1.9 mg
Zinc 3.3 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 10.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.