Veal

Veal is the meat of calves whose age does not exceed four to five months. Compared to beef, veal is characterized by a more refined taste, special tenderness and juiciness. However, with too long cooking, calf meat can become tough - it's all about too thin a layer of outer and inner fat.

The veal preparation method is selected depending on the meat piece. It should be remembered that in very hot air, the meat dries up, so when preparing a variety of veal meals, it is advised to heat the oven no higher than 180 degrees.

The most delicious and expensive is the meat of dairy calves, which are fed only on milk (that's why such veal is called). In color, dairy meat is distinguished by a pale pink color, we can say that it is almost white. Milk veal has a delicate smell, and to the touch it is dense and velvety. Britain, Holland and France are the top producers of the highest quality dairy calf meat.

Calf meat, which is fed on grain crops, is several times cheaper. Such veal is more saturated with reddish color, and its smell is much sharper. However, properly cooked meat does not differ much in its taste characteristics. The calorie content of veal is almost half the nutritional value of beef - only 9

6. 8 kcal per hundred grams of meat.

Veal composition

Not in vain veal is considered one of the most useful types of meat. And all because the veal contains a mass of easily digestible amino acids and minerals. By the way, during heat treatment, all these useful substances are preserved almost completely.

In addition, veal contains fats, B, E and PP vitamins, iron, copper, magnesium, potassium, zinc, phosphorus, cobalt and others. But the most valuable component in this meat is proteins and special extractive substances - the latter do not have nutrients, but they help improve the absorption of food, as they stimulate the separation of digestive juice.

Veal benefits

As a dietary product, veal is great for inclusion in the diet for children, the elderly and sick. Since this meat is perfectly digested by the stomach, the benefits of veal are obvious for those with hypertension and diabetes mellitus. And in general, for everyone who cares about the state of their health, it is useful to eat calf meat.

Veal is also indispensable for anemia, as it is a real treasure trove of iron. But since this element is able to be absorbed by the body only with vitamin C, it is recommended to eat cooked calf meat with sauerkraut. After suffering injuries, burns and infectious diseases, the benefits of veal are revealed in boiled form - it helps to restore the body as soon as possible.