Although it is believed that all beef is red meat, veal is part of the white meat, that is, as it comes from the female calf of the cow, it is distinguished from the so-called red meat, in which other pieces are found. more mature like the ox or the cow. Thus, it stands out for its low fat content and high protein content.
Among beef, veal is the most consumed. This is due, according to the Spanish Nutrition Foundation, to the fact that it is more digestible and to its versatility when it comes to cooking: it is used in stews, to fry, grilled or roasted in the oven. Thus, the most valued cuts of meat are those of the legs and loin, from which steaks are extracted, although the viscera are also consumed.
Calories: 131 kcal
Proteins: 20.7 g
Fats: 5.4 gr
Carbohydrates: 0 gr
Calcium: 8 mg
Hierro: 2,1 mg
Magnesium: 18 mg
Zinc: 3,8 mg
Potassium: 350 mg
Phosphorus: 170 mg
It is also rich in B vitamins.
Veal meat can be distinguished between suckling pig, that which has not yet reached one year and only feeds on milk, which is pink in color, and anoja, the young calf between 10 and 18 months. Thus, it is a lean meat, with hardly any fat and rich in nutrients.
The Spanish Nutrition Foundation points out the richness in proteins of beef, since “it contains essential amino acids in quantities equivalent to the needs of man.”
Likewise, it is a food rich in minerals such as iron and zinc. The latter is necessary for the correct functioning of the immune system, as well as for the correct functioning and development of the organs. So much so that it is essential for pregnant women.
On the other hand, the high content of group B vitamins allows for the correct absorption of fats and proteins, as well as the proper functioning of the nervous system. In addition, vitamin B12 allows the production of red blood cells in the blood, necessary for those who play sports or have anemia.
