Veal meat is classified as the brightest of red meats – 100 grams usually contains about 20 grams of protein and no more than 140 kilocalories. Such proportions mean that the veal is considered a diet product, suitable for people controlling body weight and looking for sources of well -absorbed macronutrients. It is also worth emphasizing that this type of meat provides microelements important for the body: zinc, iron and B vitamins, including B12, which corresponds to, among others for the proper functioning of the nervous system. Thanks to the low participation of saturated fats and cholesterol (approx. 71 mg/100 g), the meat of calves is Especially recommended for people at risk of cardiovascular disease.
Veal, easily digestible and deprived of inter -quality fat, is used in the diets of people with sensitive digestive tract – From children to seniors. It is also recommended due to the high content of heme iron and B vitamins. Due to the mild taste and accessible structure, the veal can be introduced into the baby’s diet after the 12th month. The downside is the price – In stores, veal meat costs from 50 to 70 PLN per kilo, which is much more than pork or poultry. However, the nutritional value and culinary versatility make it justified in the case of people who They want to eat consciously and healthy.
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The greatest nutritional value is assigned to those fragments of veal, which combine high protein content with low fat levels. The most checkest and at the same time the most valuable is leg – 100 grams of this part provides about 21 grams of protein and only 1.8 grams of fat, at a caloric content of 107 kcal. It may be an equally good choice veal tenderloin – A bit more delicate in the structure, easy to prepare, and at the same time rich in niacin and zinc. All parts of the veal from young animals are naturally poor in inter -quality fat, which makes even less popular elements – like a shoulder or shin – They will work in the diet of calories limiting people.
In case of increased demand for iron and B vitamins It is worth considering introducing the offal to the menu – First of all, calf hepatures, which contains significant amounts of vitamins A, E and B12. Such a choice, however, will not be suitable for everyone: pregnant women and people with vitamin economy disorders should limit liver consumption to avoid the possible effects of excess retinol. In turn, slightly more greasy fragments, such as pork neck, can be a good source of energy in the diet of physically active people, provided that moderation and proper thermal preparation. Ultimately, choosing the healthiest part of the veal depends not only on the chemical composition of meat, but also on the state of health, lifestyle and preferred form of culinary processing.
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In combination with beef and pork, veal is the most advantageous in terms of fat content and overall lightness. On average, 100 grams of veal meat provides about 20-21 g of protein, 3 g fat and 105-120 kcal, depending on the party. For comparison, skinny beef (e.g. rostber) contains about 19-20 g of protein, 8-10 g fat and 160-200 kcal, while pork-even in a degreased version-usually provides less protein (about 17-18 g), much more fat (even 15-20 g) and about 250-300 kcal. These differences mean that calves are especially recommended for people who need a large amount of well -absorbed protein, but they want Avoid excess calories and saturated fats.
It is also worth paying attention to the microelements profile. The veal provides comparable amounts of iron and vitamin B12 as beef, and at the same time contains less cholesterol – approx. 70-80 mg in 100 g, which is like poultry. Beef often provides 80-90 mg of cholesterol, and pork depending on the parts – even more. Saturated fats constitute about 2.8 GW veal, compared to 4-7 GW lean beef and even 8-10 GW of classical pork. From the point of view of the nutritional balance Therefore, veal is the most balanced option: contains valuable ingredients in the right proportions and does not overload the body, which makes it an accurate choice for people who care about health, form or reduction diet.
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Veal meat, thanks to its delicate structure and neutral taste, Works in many classic and modern recipes. Most often they are combined with subtle herbs – a little salt and pepper is enough, although it is also perfectly in the company of rosemary, marjoram, tarragon or sage. COVER and tenderloin are used to prepare roast, signs or steaks – Especially when it cares about shortcake and light. One of the most famous dishes based on veal remains Viennese schnitzel – thinly broken, breaded meat, fried on a minimum amount of fat, Frequently served with potato salad or stewed vegetables.
However, it is worth remembering that This type of meat requires careful processing – too long cooking or frying It easily leads to dryness. That is why many chefs decide to stew it in aromatic sauces based on vegetable broth or broth. Veal legs in jelly are also popular, considered a classic dish, although more and more often served in modern, refreshed versions. It also often appears in restaurant cards Baked veal bridge with the addition of boletus – mushrooms that emphasize the mild nature of the meat, giving it depth. Veal combines very well with groats, especially barley, and with root vegetables, such as carrots, parsnip or celery – this is a good choice for those who are looking for a filling but non -burning dish.
Source: NowowoPuje.pl
