Cook with Veal, variety meats and by-products, lungs, raw
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×3
minty
sweet
fruity
terpenes
characteristic
Flavor compounds
17 compounds identified — FoodAtlas / FooDB verified
protein polypeptide chainproteindeoxyhemoglobinhemoglobinvitamin d24,25-dihydroxyvitamin ddiiodinefolatesfolic acidspolyunsaturated fatty acidpolyunsaturated fatty acid anionmonounsaturated fatty acidall-cis-5,8,11,14,17-icosapentaenoic aciddocosahexaenoic aciddihydroxyacetone
Molecular pairings
Pairs well with — computed from shared flavor compounds
Veal, leg (round), lean, pan-fried, not breaded
16 shared
Veal, tongue, raw
16 shared
Veal, grain-fed, rib chop, lean, raw
16 shared
Veal, variety meats and by-products, spleen, cooked, braised
16 shared
Veal, breast, whole, boneless, separable lean and fat, cooked, braised
16 shared
Veal, Australian, shank, fore, bone-in, separable lean only, raw
16 shared
Veal, Australian, shank, hind, bone-in, separable lean only, raw
Source & License
Source
USDA FoodData Central
License
proprietary
Verification
Multi-layer verified