esavital.com » Healthy food product »NutrientsProteins | Fat | Cholesterol | Carbohydrates | Minerals | Iron | Zinc | Phosphor | Vitamins | Vitamin B1 | Vitamin B6 | Vitamin B12
Proteins are required for the development of various tissues in the human body, such as organs, muscles, bones, the nervous system, teeth and blood. Because our body constantly renews these tissues, proteins are not only important while growing up, but throughout our entire life. With an average of 20 grams of protein per 100 grams of meat, veal is rich in valuable proteins. Furthermore, these proteins have a high biological value and are easily digested. Incidentally, these animal proteins provide a large number of essential amino acids (the building blocks of proteins) that your body cannot synthesise by itself and can only be obtained from food. Generally speaking, the proteins found in internal organs are harder to digest and have a lower biological value (in other words contain less essential amino acids) than those found in muscle tissue.
 Fat is an important source of energy for your body and is required to keep your body temperature at the right level. The various fats provide you with what are known as essential fatty acids, which can only be obtained from food, and the lipophilic vitamins A, D, E and K. Fats also contribute to meat’s characteristic aroma and tenderness. In addition, they prevent the product from drying out during preparation. Fats clearly play an essential role in helping your body to function correctly, but from a health point of view, it is also important to keep an eye on the quantity and composition of the fats in your diet. While across the board, all meats have a relatively constant protein percentage (some 20%), their respective fat contents vary considerably (see chart). Each type of meat has cuts that are lean, average in terms of fat content and high-fat. Most fat (the fat lining the cut and the veins of fat) can be seen with the naked eye and can be removed after preparation. The fat content of veal ranges from 1 to 30%. The cuts of veal that are most popular in private kitchens tend to be lean to very lean, containing less than 10% fat: veal roast, tenderloin or filet pur, steak, tournedos, entrecote and mince meat. Indeed, a slice of veal roast or a piece of tenderloin can be just as lean as a piece of chicken or turkey breast (an average fat content of 1.2%). Although fresh minced veal is relatively lean and dry (4.9% fat), a veal hamburger steak can be relatively fatty (30% fat) due to the large amount of fat absorbed during cooking. By adapting its preparation, this problem can be avoided. Fats contain, among other things, a variety of saturated and unsaturated fatty acids.
Cholesterol is a fat-soluble substance that is only found in animal products. It is an important structural component in animal cell tissues and is indispensable in the synthesis of sex hormones. Like fat content, the cholesterol percentage in meat is however often overestimated. The cholesterol percentage in veal averages some 60 milligrams per 100 grams of meat. The amount of cholesterol found in a product has nothing to do with its total fat content. In other words, you can enjoy both a cooked veal roast (extremely lean) and a hamburger (relatively high in fat) without exceeding the daily cholesterol levels advised by dieticians. In meat from organs such as liver and kidneys, the cholesterol percentage is considerably higher, amounting to as much as 350 milligrams per 100 grams. It is therefore recommended to limit the consumption of such meat to once every two weeks.
 Carbohydrates are a collective name for starch and sugars. Together with fats, carbohydrates form a major source of energy for the human body. Veal contains a low amount of carbohydrates. Most of the carbohydrates contained in the muscle tissue, known as glycogen, are converted into lactic acid as the meat matures, making the meat more tender and producing its characteristic aroma. The small percentage of carbohydrates plays a key role when preparing the veal: together with the proteins, they allow the cooked meat to acquire its attractive golden-brown colour as well as releasing its unique aroma and flavour.
Minerals play a crucial role in a wide variety of processes in the human body. Although the body only needs to obtain a small quantity of minerals from food, they are nevertheless essential to its proper functioning. In contrast with vegetable products, meat provides minerals in a readily incorporated form, so that the body has far less difficulty absorbing them.
Iron. The human body needs iron to make blood. Almost half of our blood consists of red blood cells, and these in turn consist to a large extent of iron. The red blood cells transport oxygen from the lungs to each organ and cell in the body. In other words, iron is of tremendous importance for our health. The daily required amount of iron is 10 milligrams for men and 15 milligrams for women.
Zinc plays a role in cell division (mitosis) and the renewal of body tissues. Consequently, this mineral is essential for the development of a child’s brain. The daily required amount of zinc for an adult is estimated at 15 milligrams.
Zinc intake| Boys age 13 - 19 | 5 % lower than recommended | | Girls age 13 - 16 | 20 % lower than recommended | | Women age 16 – 19 | 5 % lower than recommended | | Women age 19 - 22 | 10 % lower than recommended | | Pregnant women | 20 - 35 % lower than recommended |
Phosphor is a mineral that, in combination with calcium, is responsible for the formation of bone tissue and teeth. The daily required amount is about 1 gram.
 Vitamins, like minerals, have to be obtained from food in very small quantities and play a vital role in enabling your body to function correctly. Each vitamin fulfils its own specific task. Veal is particularly rich in B-group vitamins. These vitamins are all water-soluble, and a number of them can only be found in animal products.
Vitamin B1 plays a role in breaking down carbohydrates and the transmission of nerve impulses to the muscles. The daily required amount for adults is about 1 milligram.
Vitamin B6 helps in breaking down proteins, fats and carbohydrates. Lean veal in particular is a good source of B6, containing 0.31 milligrams of vitamin B6 per 100 grams, while the daily recommended intake for adults is 1.3 milligrams.
Vitamin B12. This vitamin can only be found in animal products. Vitamins are nutrients that the human body cannot or can barely make by itself. For the most part, they have to be obtained from our food. Vitamin B12 is required for the development of red blood cells and the proper functioning of the nervous system. Its sole source is animal products. Meat and meat products are important sources of vitamin B12. The recommended daily intake for adults is 2.5 micrograms of 0.0025 milligrams. A 100-gram portion of veal provides 1.6 micrograms – in other words, it provides a good foundation.
Meat product
(per 100 grams, unprepared) | Calories
(kcal) | Fat
(grams) | Iron
(milligrams) | | Veal brisket | 160 | 8.8 | 2.5 | | Veal entrecote | 217 | 15.7 | 2.5 | | Veal fricandeau | 104 | 1.3 | 0.6 | | Minced veal | 160 | 8.8 | 2.5 | | Veal tenderloin | 105 | 1.4 | 2 | | Veal chop | 160 | 8.8 | 2.5 | | Veal steak | 160 | 8.8 | 2.5 | | Veal liver | 108 | 3.3 | 8 | | Medallion of veal | 105 | 1.4 | 2 | | Veal escalope | 104 | 1.3 | 0.6 | | Veal poulet | 160 | 8.8 | 2.5 | | Veal strips | 160 | 8.8 | 2.5 | | Veal rollade | 160 | 8.8 | 2.5 | | Knuckle of veal | 112 | 2.9 | 0.6 | | Veal cutlet | 105 | 1.4 | 2 | | Calf’s tongue | 168 | 10.9 | 2.5 | | Sweetbread | 89 | 1.7 | 1.5 |
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