Super source
Protein
22.3 g · 45% DV target
Veal is the meat of young calves, prized in European culinary traditions for its fine texture, pale colour, and a delicate flavour profile that is less intense than mature beef.
Because it is harvested from younger animals, veal typically contains higher levels of connective tissue collagen, which breaks down into gelatin during slow cooking to create a characteristically silky mouthfeel.
Research indicates that the lean profile of veal provides a high density of high-quality protein containing all essential amino acids required for muscle maintenance and repair.
Veal is a significant source of heme iron—the form of iron most easily absorbed by the human body—which is essential for transporting oxygen in the blood.
Compared to mature beef, veal generally has a lower total fat content while maintaining similar levels of essential micronutrients like zinc and B vitamins.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
22.3 g · 45% DV target
0.15 g · 15% DV target
Not a benefit — best kept low
2.25 μg · 11% DV target
0.25 mg · 19% DV target
6.23 mg · 39% DV target
0.57 mg · 33% DV target
No diet tags available.
Seasonality has not been estimated for this ingredient yet.
Keep in the coldest part of the fridge in original packaging.
Wrap tightly to prevent freezer burn.
As a bovine product, it has a significant carbon footprint, though often lower per animal than full-grown beef due to shorter lifespans.
The distinctively pale colour of 'milk-fed' veal is a result of the calves' specific diet, which limits iron intake to prevent the meat from darkening.