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Properties and benefits: veal

Season: veal

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Cook with veal

Veal

Within beef cattle, meats can be classified according to whether they are white or red meats. The former refer to meat from young animals such as veal, while red meat is obtained from adult animals such as cows.

Within the variety of veal meat we can distinguish between veal and yearling. Dairy veal is the meat that we obtain from the youngest animal and that has only fed on breast milk. The color of this meat is pinkish white, a characteristic due, in part, to the fact that the animal has never tasted grass, which makes its meat more tender and with a delicate flavor. The yearling, on the other hand, is the veal meat that corresponds to young beef, that is, one that is between 10 and 18 months old.

Properties and benefits: veal

Some benefits you didn't know about taking veal

Veal is one of the most commonly eaten meats. It is used in stews, fried, grilled or oven roasted. The most valued cuts are from the leg and loin, from where the steaks are cut, although the offal is also eaten. 
This meat contains a high level of macronutrients which vary depending on the age of the animal at slaughter and the cut being eaten. The lean parts are high in nutrients and have a high level of protein and minerals such as iron and zinc.  In relation to its vitamin content, veal meat is rich in B group vitamins.

Composición nutricional: Calories: 131 kcal, Water: 73,9 g, Protein: 20,7 g, Fat: 5,4 g, Calcium: 8 mg, Irom: 2,1 mg, Magnesium: 18 mg, Zinc: 3,8 mg, Potassium: 350 mg, Phosphorous: 170 mg, Selenium: 3 mg, Niacin: 8,1 mg, VitaminB6: 0,32 mg, VitaminB12: 2 mg, Folates: 8 mg

Nutritional values

131.0

Kcal

131.0

Kj

5.4 gr

Fat

0.0 gr

CHO

20.7 gr

Protein

0.0 gr

Salt

Season: veal

January
ON
February
ON
March
ON
April
ON
May
ON
June
ON
July
ON
August
ON
September
ON
October
ON
November
ON
December
ON

We make it easy for you

Cook with veal

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