The New Complete Book of Food

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Nutritional Profile

Energy value (calories per serving): Moderate

Protein: High

Fat: Moderate

Saturated fat: Low

Cholesterol: Moderate

Carbohydrates: None

Fiber: None

Sodium: Moderate

Major vitamin contribution: B vitamins

Major mineral contribution: Iron, zinc

About the Nutrients in This Food

Veal is meat from cattle (usually) younger than three months and weighing

less than 400 pounds, with proportionally more muscle and less fat than

older animals.

Like fish, poultry, milk, eggs, and other meats, veal has high-quality

protein with sufficient amounts of all the essential amino acids.

Veal is an excellent source of B vitamins, including niacin, vitamin

B 6 , and vitamin B 12 , which is found only in animal foods. Veal is a good

source of heme iron, the organic form of iron found in foods of animal ori-

gin. Heme iron is approximately five times more available to the body than

nonheme iron, the inorganic form of iron found in plant foods.

One four-ounce serving of lean roast veal rib meat has 8.5 g total fat,

2.3 g saturated fat, 30 g protein, and 1.1 mg heme iron (6 percent of the

RDA for a woman, 14 percent of the RDA for a man).

The Most Nutritious Way to Serve This Food

With a food rich in vitamin C. Ascorbic acid increases the absorption of

iron from meat.

* Values are for lean roasted meat.