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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
