raw veal loin
Also known as: veal
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Also known as: veal
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, veal loin is a nutrient-dense protein source. It is rich in B vitamins like B12 and B3 for energy metabolism, and provides essential minerals such as zinc and phosphorus for immune and bone health.
A 100g serving of raw veal loin contains approximately 20.07g of protein. This is a high-quality, complete protein that provides all the essential amino acids necessary for muscle repair and maintenance.
Yes, veal loin is excellent for a ketogenic or low-carb diet. It contains virtually no carbohydrates (0.07g per 100g) and provides a moderate amount of fat (10.07g), making it a suitable primary protein source.
Raw veal loin is naturally gluten-free as it is a pure animal protein. However, always check for gluten in pre-packaged marinades, rubs, or sauces that may be added during the cooking process.
Veal loin has a much milder, more delicate flavor than mature beef. It is prized for its fine-grained, velvety texture and tenderness, which allows it to absorb the flavors of herbs and light sauces easily.
Because it is a tender cut, veal loin is best prepared using dry-heat methods such as roasting, grilling, or pan-searing. It should be cooked to an internal temperature of 145°F (63°C) to ensure it remains juicy and does not dry out.
Raw veal loin should be stored in the coldest part of the fridge and typically stays fresh for 3 to 5 days. If you do not plan to cook it within that timeframe, it should be frozen immediately.
raw veal loin is a versatile ingredient found in cuisines around the world. With 177 calories per 100g and 20.07 grams of protein, it's a nutritious addition to many dishes.
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View all meat →Discover 0 recipes featuring raw veal loin with step-by-step instructions.
Browse recipes →Yes, you can freeze raw veal loin for 6 to 9 months for optimal quality. To prevent freezer burn, wrap it tightly in plastic wrap and then place it in a heavy-duty freezer bag or use a vacuum sealer.
Generally, veal is leaner than beef because it comes from younger calves that have not yet developed significant fat marbling. This makes veal loin a lower-calorie alternative to many traditional beef steaks.
Yes, veal loin is a good source of heme iron, which is the form of iron most easily absorbed by the human body. This makes it beneficial for preventing anemia and supporting healthy oxygen transport in the blood.