Roasted veal

Meat

Item Rating: 72/100

1 serving (100 grams) contains 172 calories, 24.4 grams of protein, 7.6 grams of fat, and 0.0 grams of carbohydrates.

Nutrition Information

1 cup (238.1g)

Calories		409.5
% Daily Value*
Total Fat		18.1 g	23%
	Saturated Fat	6.7 g	33%
	Polyunsaturated Fat	0 g
Cholesterol		214.3 mg	71%
Sodium		154.8 mg	6%
Total Carbohydrates		0 g	0%
	Dietary Fiber	0 g	0%
	Sugars	0 g
protein		58.1 g	116%
Vitamin D		0 mcg	0%
Calcium		26.2 mg	2%
Iron		2.9 mg	16%
Potassium		757.1 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

🥓 Keto friendly

🍯 Low sugar

🧂 Low sodium

🧂 Low salt

🥩 High protein

🍞 Low carbs

Source of Calories

Fat: 162 cal (41.2%)

Protein: 232 cal (58.8%)

Carbs: 0 cal (0.0%)

About Roasted veal

Roasted veal is a dish made from the meat of young calves, typically between 6 and 8 months old. Popular in European cuisines, especially French and Italian, veal is prized for its tender texture and mild flavor. Nutritionally, roasted veal is an excellent source of high-quality protein, providing essential amino acids for muscle repair and growth. It also contains significant amounts of B vitamins, particularly B12, which supports energy production and red blood cell formation, as well as important minerals like zinc and iron essential for immune function and oxygen transport in the body. While lower in fat compared to certain cuts of beef, it is moderately high in cholesterol, so portion control is recommended for individuals monitoring heart health.

Health Benefits

• Supports muscle growth due to its rich protein content (about 25-30 grams per 100g serving).
• Boosts energy production with B12, offering 1.5 micrograms per 100g serving—37% of daily recommended intake.
• Improves immune function and wound healing thanks to zinc content (approximately 3 mg per serving, 25% of daily intake).

Dietary Considerations

Allergens: Contains None inherent, but cross-contamination with wheat or seasonings may occur depending on preparation.

Suitable for: High-protein diets, low-carb diets

Not suitable for: Vegetarian diets, vegan diets, low-cholesterol diets

Selection and Storage

Store raw veal in the refrigerator at or below 40°F (4°C) for up to 2-3 days, or freeze for longer periods. Cooked veal can be refrigerated for up to 4 days in airtight containers.

Common Questions About Roasted veal Nutrition

Is roasted veal high in protein?

Yes, roasted veal is high in protein. A 3-ounce serving of roasted veal provides approximately 28 grams of protein, making it an excellent choice for muscle repair and growth. It is also a lean meat, offering high-quality protein with lower fat content compared to beef.

Can I eat roasted veal on a keto diet?

Yes, roasted veal is suitable for a keto diet as it is naturally low in carbohydrates, typically containing around 0-1 gram of carbs per 3-ounce serving. With its high protein and moderate fat content, it is a good fit for low-carb diets like keto.

What are the health benefits and concerns of eating roasted veal?

Roasted veal is a good source of essential nutrients, including protein, vitamin B12, niacin, and zinc, which support energy production and immune function. However, it can be high in cholesterol, with about 105 mg per 3-ounce serving, so people managing cholesterol levels should consume it in moderation.

What is a recommended serving size for roasted veal?

A standard serving size for roasted veal is about 3-4 ounces, which provides approximately 150-180 calories, depending on the cut. Pairing it with non-starchy vegetables can create a balanced meal and help manage portion sizes.

How does roasted veal compare to beef in terms of nutrition?

Roasted veal is generally leaner than beef, containing less fat and fewer calories per serving. For example, 3 ounces of roasted veal has around 150 calories and 6 grams of fat, while a similar serving of roasted beef can have 180-200 calories and 9-12 grams of fat. Veal also tends to have a more delicate flavor and is often more tender.

Data Sources & Scientific References