Veal is the meat of calves with proper nutrition.
The light pink color of veal is due to its dairy or artificial feeding and hemoglobin content. Since there is not as much hemoglobin in veal as in beef, there is less iron in it.What is veal?
The delicate texture of veal is due to its age. Since veal is cut at a young age, it has not yet had time to develop the musculature of ordinary beef, as a result of which its cut has become more tender.
In addition, veal is grown in controlled-environment cowsheds with open pens and stalls, where calves have enough space to wander, stand, stretch, sit, take care of themselves and lie down, but not enough space for exercise and muscle building.
There are two types of veal – dairy and grain. It is believed that grain-fed calves produce darker meat than dairy-fed calves. Most of the veal presented on today's market is fattened with milk. Dairy and artificial-fed calves receive a special controlled diet that contains iron and 40 other essential nutrients, including amino acids, fats, carbohydrates, vitamins and minerals.
Facts about Veal nutrition
Nutritional value of one serving (~113 g) of veal
Calorie content: 129
Fat: 3.28 g
Sodium: 112 mg
Carbohydrates: 0 g
Fiber: 0 g
Sugar: 0 g
Protein: 24.6 g
Phosphorus: 268 mg
Potassium: 294 mg
Vitamin B12: 2.99 mcg
Niacin: 8.19 mg
Carbohydrates
Like most animal proteins, veal does not contain carbohydrates.
Fats
One serving of veal tenderloin weighing 113 g contains 3.28 grams of total fat. Of the total fat, 1.52 grams are monounsaturated fatty acids, 0.2 grams are polyunsaturated fatty acids and 1.27 grams are saturated fatty acids. Veal is considered a low-fat product.
We recommend limiting the intake of saturated fats to 5-6% of the total calories consumed per day. For a person on a 2,000 calorie diet, this is no more than 13 grams of saturated fat per day. One serving of veal contains only about 1 gram of saturated fat, so there is enough room in your diet for more.
Protein
Veal is considered a high-quality source of protein: 24.6 grams of protein per serving weighing 113 g. It contains all nine essential amino acids that should be consumed in our diet, and contains almost 2 grams of the essential amino acid leucine, an amino acid responsible for muscle building.
Vitamins and minerals
Red meat, including veal, is an excellent source of essential vitamin B12. The recommended daily dose of vitamin B12 for adults is 2.4 mcg per day. One serving of veal tenderloin meets these recommendations, and then others. Vitamin B12 is a water—soluble vitamin found mainly in animal proteins, which is necessary for the functioning and development of the central nervous system, the formation of red blood cells and the production of DNA.
Veal is also a good source of the essential minerals potassium and phosphorus, as well as vitamin B nicotinic acid. One serving of veal provides 51% of the recommended daily allowance of niacin, 11% of the recommended daily allowance of potassium and 38% of the recommended daily allowance of phosphorus. Niacin is used to get energy from the foods in our diet. Potassium is necessary for the normal functioning of cells, and phosphorus is part of bones, teeth, DNA and RNA.
Calories
One 4-ounce serving of veal tenderloin contains 129 calories. Protein makes up 76% of the total caloric content of veal, and fat makes up the remaining 24%.
Health benefits
Veal is a nutrient—rich source of protein that can bring a number of health benefits.
Helps build and maintain muscle mass
Eating more protein is one of the easiest ways to help you build and maintain muscle mass. And since veal is rich in lean protein, adding it to your diet can help you build muscle mass.
In addition, studies show that beef itself is an excellent choice for building muscle mass. One study found that older people who regularly eat beef have more muscle mass and a healthier diet than their non-beef counterparts.
In addition, veal contains almost 2 grams of the essential amino acid leucine, an amino acid responsible for the synthesis of muscle protein.
Improves brain function
Veal is an excellent source of vitamin B12. Without enough B12 in the diet, the functions of the brain and other body systems will suffer. To maintain a sharp mind, it is important to regularly eat foods rich in vitamin B12, such as veal.
Helps lower blood pressure
Potassium-rich foods are important for blood pressure control. This is because potassium is involved in maintaining fluid balance and the rate at which blood flows through your veins. If you have too much sodium, you are at risk of high blood pressure. Potassium balances the effects of sodium on the heart and blood pressure.
Varieties
Veal is rated the same as beef.
Top-quality cuts usually cost more and are sold in expensive restaurants and markets.
Storage and security
Immediately take the veal home and refrigerate at a temperature of 5 degrees Celsius or lower. Use veal chops and roast for 3-5 days. Minced veal or stew should be used within 1-2 days after purchase.
Veal can be stored frozen indefinitely. For the best quality, use frozen veal chops or roast for 4-6 months or veal or stew for 3-5 months.
Boiled veal should be consumed within 3-4 days.
How to cook
When cooking veal, both dry and wet heat works well. This is a tender slicing, and it can be grilled, stewed, fried in a frying pan, stir-fried or stewed in soup.
Minced veal should be cooked to an internal temperature of 71-12 degrees Celsius. Veal steaks and chops should be cooked at a minimum internal temperature of 63 degrees Celsius. Before slicing, let the meat "rest" for 3 minutes.
