raw veal leg
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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, veal leg is a nutrient-dense, lean protein source. It is low in calories and fat while providing essential nutrients like Vitamin B12 for nerve health, zinc for immune support, and highly bioavailable heme iron to help prevent anemia.
A 100g serving of raw veal leg contains approximately 20.98g of protein. This high-quality, complete protein provides all the essential amino acids necessary for muscle building, repair, and overall body maintenance.
Yes, veal leg is excellent for a ketogenic or low-carb diet because it contains 0g of carbohydrates. It is a high-protein meat that can be paired with healthy fats to meet keto macro requirements.
Generally, yes. Veal leg is significantly leaner than many standard cuts of beef, containing only about 3.08g of fat per 100g. This makes it a preferred choice for those looking to reduce fat intake without sacrificing high protein content.
Veal leg is versatile and can be roasted whole, sliced into thin cutlets for scaloppine, or cubed for slow-cooked stews. Because it is very lean, it is best cooked to medium-rare or medium to ensure the meat remains tender and juicy.
Veal leg has a much milder, more delicate flavor than older beef, with a slightly sweet undertone. Its texture is finer and more tender, allowing it to easily absorb the flavors of herbs, wines, and cream-based sauces.
Raw veal leg should be stored in the coldest part of your refrigerator and is best used within 3 to 5 days of purchase. Ensure it is kept in its original packaging or a sealed container to prevent it from drying out or cross-contaminating other foods.
raw veal leg is a versatile ingredient found in cuisines around the world. With 117 calories per 100g and 20.98 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, you can freeze raw veal leg for 6 to 9 months for optimal quality. For best results, wrap it tightly in plastic wrap and then aluminum foil, or use a vacuum sealer to prevent freezer burn.
Fresh veal leg should be pale pink with white fat and have a neutral scent. If the meat develops a greyish tint, feels slimy or tacky to the touch, or emits a sour or ammonia-like odor, it has spoiled and should be discarded.
In its raw, natural state, veal leg is 100% gluten-free. However, be mindful of cross-contamination if buying from a butcher that processes breaded items, and check ingredients if you are using pre-packaged marinades or seasonings.