raw veal breast
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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Veal breast is a nutrient-dense meat that provides high-quality protein, essential B vitamins, and minerals like zinc and iron. While it contains more fat than leaner veal cuts, it is generally leaner than comparable beef cuts and supports muscle repair and immune health.
A 100g serving of raw veal breast contains approximately 17.5g of protein and 17.8g of fat. With 231 calories and zero carbohydrates, it serves as a substantial source of animal-based energy and building blocks for muscle.
Yes, veal breast is highly keto-friendly as it contains 0g of carbohydrates. Its moderate fat content (17.8g per 100g) helps those on a ketogenic diet meet their fat macros while providing high-quality protein.
Raw veal breast is naturally gluten-free. However, because this cut is frequently prepared with stuffing or breading, you must ensure that any added ingredients or marinades are also gluten-free.
Because it contains significant connective tissue, veal breast is best cooked using 'low and slow' methods such as braising, stewing, or slow-roasting. It is often stuffed with herbs and vegetables to keep the meat moist during the long cooking process.
Veal breast has a much milder and more delicate flavor than adult beef. It has a fine texture and a subtle sweetness that pairs well with light aromatics like lemon, garlic, rosemary, and white wine.
Raw veal breast should be kept in its original packaging or an airtight container and stored in the coldest part of the fridge for 3 to 5 days. For longer storage, it can be frozen for 6 to 12 months without significant quality loss.
raw veal breast is a versatile ingredient found in cuisines around the world. With 231 calories per 100g and 17.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Fresh veal should be a pale creamy pink color; if it turns grey, dark brown, or develops a greenish tint, it should be discarded. Other signs of spoilage include a slimy texture and a sour or ammonia-like odor.
The best substitutes for veal breast are beef brisket or lamb breast, as they share a similar fat-to-meat ratio and require similar slow-cooking techniques. If you want to stay with veal, a veal shoulder roast can also work.
Veal breast is rich in B vitamins, particularly B12, which is essential for nervous system health and red blood cell formation. It also provides niacin (B3) and B6, which are critical for converting food into energy and supporting brain health.