Nutritional value and caloric content of veal

Under veal means meat calves, which at the time of slaughter was not more than 1 year.There are two types of veal: milk (from calves fed only on mother's milk) and animal meat, which, in addition to milk, consumed various cereals. In addition to the well-pronounced delicate taste of dairy meat, they also differ in color: the first meat comes in light shades of pink, and the second has a brighter pink color.

Useful properties and delicate taste of this type of meat were recognized by our ancestors, who cooked from it a wide variety of dishes.

Compared to, for example, beef or even chicken meat, calf meat has a small calorie content, and with it great nutritional value. Despite the fact that only 100 kcal per 100 grams of the product, its BJU consists of 18 g of protein, 1.5 g of fat and 0 g of carbohydrates. That is why People who play sports should definitely include this product in their diet.

The calorie content of fried meat is much different - there are already more than 300 kcal, proteins - 32.7 g, fats - about 28 g, there are no carbohydrates. In stewed veal there are approximately 100 kcal, of which 16 grams of proteins and 4 grams of fat are present. Very few carbohydrates — 1.5 grams. Per 100 grams of broth there are no more than 18 calories, of which 3.4 grams of proteins are allotted, 0 four.

Many doctors recommend everyone to include this type of meat in their diet, and it is quite reasonable. Indeed, the composition of veal includes a huge number of beneficial trace elements and aminocarboxylic acids, which are easily absorbed by the body. Ready-made veal dishes are not only very tasty, but also all the same wholesome, since when exposed to high temperatures, the meat retains almost all the necessary substances.

The most important is the presence in the meat of a large amount of protein, as well as extractive substances that contribute to good digestion of food. Veal contains a lot of iron, which has a positive effect on hemoglobin levels. Various groups of vitamins that are part of it, such as riboflavin, thiamine, folic acid, vitamin E, have a beneficial effect on the general condition of the body.

This type of meat has practically no harmful properties. However, it should still be noted a few nuances.

• When cooked, the meat releases some harmful compounds to the broth. If this is a concern, it’s better to pick something else for cooking the soup.
• People who have arthritis should limit the use of veal, as the deposition of salts in the joints will accelerate.
• It is necessary to cook meat properly, as an undercooked or undercooked product will have a slight smell of a young bull.

Before you start cooking delicacies from veal, you need to learn how to choose high-quality meat. When buying meat should be guided by such characteristics: color, smell and structure. The color of the tenderloin can vary from a delicate to a rich shade of pink, it all depends on what the calf was fed on. The smell of meat, oddly enough, should be milky.

Another indicator of the freshness of meat is its elasticity. The meat should be pressed a little: if the surface of the tenderloin quickly returns to its original position, it means that it is fresh. It is more correct to buy meat from farmers who themselves are engaged in the slaughter of livestock, however, in our time it rarely happens. On this basis, when buying veal in supermarkets or on the market, the quality of the carcass should be checked.

Experienced chefs speak with confidence about the value of almost every part of the calf.Such meat during cooking can be subjected to any method of processing, and most importantly, it is combined with a large number of products. Many housewives love to use the pulp of veal for cooking cutlets, because they are very fond of children. For people who adhere to proper nutrition, you can cook them for a couple, while in the meat patty the meat will remain as tender and juicy as with any other cooking method.

The most popular part of veal is tenderloin. You can make anything from it: meatballs, stewed stew, fried steak, baked meat with vegetables or potatoes. An unusually tender barbecue made from veal, which can be pickled differently: in soy sauce, in mayonnaise with mustard, in tomato paste with the addition of any spices.

Ham of the calf can be cooked in spices on the grill or baked with some side dish, and it always turns out very tasty. However, in most cases, parts of the carcass are smoked; it is from them that the most delicious smoked meat comes out.

The bones, despite the fact that they belong to the waste, are actively used in the preparation of broth. In order to make the broth rich and fragrant, the bones should be baked in the oven for an hour. After they turn brown, they are soaked with a paper towel and then cooked for a couple of hours. But the excellent taste of the broth is definitely worth the time spent.

In addition, the following products are used in cooking:

• tongue;
• kidneys;
• brain;
• scapula;
• liver;
• shin.

No matter how trite it may sound, even boiled veal turns out to be incredibly tasty and is perfect for such a side dish as potatoes, rice, vegetables. And most importantly, the calories in this meat are an order of magnitude smaller than, for example, in fried or smoked. Before cooking veal, the carcass should be well washed and cleaned of veins and film. After that, over a low heat, the meat is cooked for one and a half hours with the addition of the necessary spices.

How to cook veal stew, see the following video.