raw ground veal
Also known as: ground veal
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Also known as: ground veal
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, ground veal is a nutrient-dense protein source that supports muscle building and repair. It is rich in essential B vitamins like B12 and B3, as well as minerals like zinc and heme iron, which are vital for immune function and energy metabolism.
A 100g serving of raw ground veal contains approximately 18.58g of protein. This is a high-quality, complete protein, meaning it provides all the essential amino acids your body needs for growth and maintenance.
Yes, ground veal is excellent for keto and low-carb diets because it contains 0g of carbohydrates. With 13.06g of fat per 100g, it provides a good balance of fat and protein for those following a ketogenic lifestyle.
Ground veal has a much milder, more delicate flavor than ground beef. It has a finer, more tender texture and a slightly creamy undertone, which allows it to absorb the flavors of herbs and sauces very well.
Ground veal should be cooked to a minimum internal temperature of 160°F (71°C) to ensure food safety. It is versatile and works well in meatballs, meatloaf, and sauces, though it can dry out faster than beef due to its leaner nature.
Yes, ground veal can be used as a substitute for ground beef in most recipes. Because it is milder and leaner, many chefs prefer using a blend of veal, pork, and beef to achieve a more complex flavor and moist texture in dishes like Bolognese.
Raw ground veal is highly perishable and should be stored in the coldest part of your refrigerator for only 1 to 2 days. If you do not plan to cook it within this window, it should be moved to the freezer.
raw ground veal is a versatile ingredient found in cuisines around the world. With 197 calories per 100g and 18.58 grams of protein, it's a nutritious addition to many dishes.
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View all meat →Discover 0 recipes featuring raw ground veal with step-by-step instructions.
Browse recipes →Yes, ground veal can be frozen for 3 to 4 months for optimal quality. Ensure it is wrapped tightly in airtight packaging or freezer bags to prevent freezer burn, which can affect the delicate texture of the meat.
Yes, ground veal is a great source of heme iron, which is the form of iron most easily absorbed by the human body. Regular consumption can help maintain healthy red blood cells and prevent iron-deficiency anemia.
Pure raw ground veal is naturally gluten-free. However, if you are buying pre-made veal patties or meatballs, always check the label for fillers like breadcrumbs or flour which contain gluten.