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The meat from a very young calf, ranging from less than 1 month up to 4 months old. Veal is considered true veal when the calf has not been allowed to eat any grain or grass. This delicately flavored meat has a fine-grain, firm texture and a creamy white color with a grayish-pink tint. Due to its lack of natural fat it is important not to overcook and allow this meat to dry out. It is generally cooked with moist heat.
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USDA Nutrition Facts |
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| Serving Size 1 oz |
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| Calories 144 |
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| Protein 19g |
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| Total Fat 6g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 315mg |
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| Sodium 82mg |
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| Cholesterol 82mg |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 177 |
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| Protein 32g |
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| Total Fat 4g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 309mg |
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| Sodium 94mg |
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| Cholesterol 126mg |
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| Serving Size 1 oz |
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| Calories 108 |
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| Protein 19g |
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| Total Fat 2g |
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| Total Carbohydrates 0g |
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| Potassium 316mg |
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| Sodium 85mg |
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| Cholesterol 75mg |
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Veal term - Related Content |
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| The classic Italian dish of veal cutlets cooked in a lemony sauce is so quick and easy to prepare that you’ll want to serve it often. |
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Veal cooking temperatures are important to monitor
in order to insure meat is safely cooked to the proper temperature. When
preparing veal, use the ... |
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| A veal cutlet, which is pounded and then coated with a mixture of egg and milk. The coated cutlet is then placed in a mixture of breadcrumbs, seasonings, and Parmesan cheese. The ... |
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