Veal guests on Polish tables rare, because we consider this meat to be difficult in culinary and expensive treatment.However, properly prepared veal is unique in taste, and the Viennese schnitzel is the pride of many restaurants.Veal is a dietary, easily digestible meat, which is worth adding variety to your daily menu.
Veal belongs to meats lean and easily digestible.Due to the nutritional value of veal, it is recommended in dietetic nutrition, for children and the elderly.Veal meat is characterized by high nutritional value.100 g veal contains approx. 20 g of protein and only approx. 3.5 g of fat.In comparison, beef or pork carcasses contain on average about 15 g of protein.The fat content in various culinary elements of veal meat varies from 3 g in the leg to 10 g in the kidney.At the same time, it is low in calories.The whole fat medium delivers 151 kcal in 100 g, and the leg is 116 kcal in 100 g. The young age of slaughter of calves guarantees that the meat is not infiltrated with intermuscular fat and has a brittle structure.The delicate loose meat of the calves is overgrown with a large amount of equally delicate connective tissue and at the same time contains very little intramuscular fat.This gives a great opportunity to reduce the caloric content by using only elements without intermuscular fat.Veal contains 71 mg of cholesterol in 100 g. It is slightly more than in lean pork (55 mg) and like in poultry meat.
Veal is a good source of B vitamins, especially B1 (thiamine), B2 (riboflavin), as well as PP (niacin).It is characterized by a high content of iron and phosphorus, as well as good proportions of sodium and potassium.The richest element of vitamins and minerals is the liver.As the only one of calf meat, it contains vitamin A and C.
Veal, like meat, and in fact the fat of other ruminants, is a good source of conjugated CLA linoleic acid.This type of fat has numerous pro-health activities that confirm scientific research.CLA delays atherosclerosis, accelerates adipose tissue reduction, inhibits the development of type 2 diabetes, improves bone mineralization, has bactericidal and antioxidant effects.In 1 g of calf fat there are 2.7 mg of CLA, beef – 4.3 mg, and pork – 0.6 mg.
How to make veal?
Veal as a culinary raw material has its supporters and opponents.It is very delicate meat and properly cooked has an excellent taste.However, it contains very little intramuscular fat, making it easy to dry and make it hard to chew.Good veal may be pale pink (softer) or intensely pink, from older animals.Meat should be moist from the top, with a small amount of perfectly white fat, with a delicate aroma.White veal often has a slightly sour odor associated with milk, but it is not its disadvantage.After the purchase, you can store meat in the refrigerator for up to 3 days, in a vacuum package – up to 7 days.It is best to freeze large pieces of veal.You will avoid drying the meat.Frozen can be stored for up to 9 months.So that the meat does not lose its taste after freezing it should be thawed slowly, preferably in the fridge.
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