Meat
raw veal leg.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
SERVING
CALORIES
117
PROTEIN
21g
CARBS
0g
FAT
3.1g
FIBER
0g
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories117kcal—
Protein21g42%
Carbohydrates0g0%
Fiber0g0%
Sugar0g0%
Total fat3.1g4%
Saturated fat1.2g6%
Cholesterol78mg26%
Water74.8g—
MINERALS
Sodium63mg3%
Potassium367mg8%
Calcium5.0mg0%
Iron0.79mg4%
Magnesium26mg6%
Phosphorus220mg18%
Zinc2.3mg21%
Copper0.11mg12%
Manganese0.03mg1%
Selenium9.0µg16%
VITAMINS
Vitamin A0µg0%
Vitamin C0mg0%
Vitamin D0µg0%
Vitamin E0.30mg2%
Vitamin K3.9µg3%
Thiamin (B1)0.08mg7%
Riboflavin (B2)0.27mg21%
Niacin (B3)9.4mg59%
Pantothenic acid (B5)1.1mg21%
Vitamin B60.46mg27%
Folate (B9)14µg4%
Vitamin B121.0µg43%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 cup150g
1 oz28.4g
1 lb453.6g
1 piece120g
HEALTH BENEFITS
Why eat it.
- ✓Excellent source of high-quality, complete protein for muscle building and repair.
- ✓Rich in B vitamins, particularly B12 for nerve function and B3 (niacin) for energy metabolism.
- ✓Provides highly bioavailable heme iron, which is crucial for preventing anemia and transporting oxygen.
- ✓Good source of zinc, essential for immune system function, wound healing, and cell growth.
COOKING TIPS
In the kitchen.
- 1Ideal for slow-cooking methods like braising or roasting (e.g., for osso buco) to break down connective tissues and achieve tenderness.
- 2Veal is lean, so avoid overcooking. Use a meat thermometer to cook to a safe internal temperature of 145°F (63°C) for roasts, followed by a 3-minute rest.
- 3The delicate flavor of veal pairs well with herbs like thyme, sage, and rosemary, as well as acidic ingredients like lemon and white wine.
- 4For roasts or braises, sear the meat on all sides in a hot pan before slow cooking to develop a flavorful crust through the Maillard reaction.
STORAGE
Keep it fresh.
- Refrigerate raw veal leg at or below 40°F (4°C) on the bottom shelf and use within 3-5 days.
- For long-term storage, wrap tightly in plastic wrap and foil or a freezer bag and freeze at 0°F (-18°C) for up to 9 months.
FAQ
Frequently asked questions.
Is raw veal leg healthy?
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.
How much protein is in veal leg?
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.
Is veal leg keto-friendly?
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.
Is veal leg leaner than beef?
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.
How do you cook veal leg?
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.
What does veal leg taste like?
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.
How long does raw veal leg last in the fridge?
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.
Can I freeze raw veal leg?
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.
How do I know if raw veal leg has gone bad?
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.
Is veal leg gluten-free?
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.
