1 serving (100 grams) contains 172 calories, 24.4 grams of protein, 8.2 grams of fat, and 0.0 grams of carbohydrates.
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Nutrition Information
Calories |
409.5 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 233.3 mg | 77% | |
| Sodium | 171.4 mg | 7% | |
| Total Carbohydrates | 0 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 58.1 g | 116% | |
| Vitamin D | 31.0 mcg | 155% | |
| Calcium | 26.2 mg | 2% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 785.7 mg | 16% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Veal meat
Veal meat, derived from young calves typically under 6 months old, is prized for its tender texture and mild flavor. Often central to European cuisine, it features prominently in dishes like Italian osso buco and Austrian Wiener Schnitzel. Nutritionally, veal is a rich source of protein, iron, and B vitamins, including B12, which supports energy production and red blood cell formation. It contains less fat than beef from mature cattle, making it a leaner alternative for meat lovers. However, veal is also high in cholesterol, so moderation is key for those monitoring heart health. Its pale color often reflects specialized feeding practices, such as milk-based diets, which contribute to its unique tenderness and subtle taste. Veal’s distinct texture and flavor have made it a culinary delicacy, though ethical concerns regarding calf rearing practices may influence individual choices.
