Introduction:
Veal is the meat of cattle (calves) between a few weeks and 8 months old. Veal is characterised by its light red to almost white colour and tenderness compared to the meat of adult cattle. In terms of taste, it is reminiscent of beef, although the flavour nuances are much milder.
Use/Preparation:
Roasted, braised, grilled, stewed, in sausage, bratwurst, brawn, soups, pies, ragouts. Some parts are particularly suitable for certain types of preparation.
Health:
The meat of young animals is easily digestible and rich in valuable protein combined with a low fat content. The nutritional values differ depending on the cut. Veal contains easily digestible iron, potassium and zinc as well as B vitamins.
Alternatives:
Chicken is a popular alternative to veal as it has a similar mild flavour, is tender and juicy. Beef and pork are also good sources of protein.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 102/427 |
| Fat | 1,8 g |
| Healthy fatty acids | 0,6 g |
| Carbohydrates | 0 g |
| Sugar | 0 g |
| Protein | 21 g |
| Salt | 0,1 g |
