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Veal is meat from calves, the young of cattle. It is much more soft, tender, pale and less strongly flavored than beef. This is because the calves are milk-fed and do not have much iron in their bodies. Veal is a low-fat and high protein meat.

Uses of Veal

Veal is appreciated for its delicate taste, tender texture and nutritious qualities. Veal is often associated with Italian, French, and German cuisines, as well as cuisines of other middle-European countries. 

Nutrition Chart

Veal Fillet / 100g Amount
Calories 109
Carbohydrate 0g
Total Fat 2.7g
Fibre 0g
Protein 21g
Cholesterol 94mg
Good Source of Vital Vitamins Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B12
Good Source of Dietary Minerals Potassium, phosphorus, zinc