Boiled veal: calorie content and beneficial properties

With food, the human body receives the largest amount of proteins, fats, vitamins, and minerals necessary for the body. The most valuable proteins are found in meat. The most tender and delicious meat is considered to be the meat of young calves, since their main source of nutrition is milk. Veal is the meat of a bull. It is juicier and more tender than beef. Fresh veal meat is predominantly pink in color, firm and velvety, and the bones have a reddish tint. This type of meat is predominantly more popular among the French and Italians, and the Slavs began to eat veal only at the end of the 19th century.

Boiled veal in cooking

Before cooking, wash the meat very well, remove the film and remove the tendons (calorizer). Veal is boiled with the addition of all kinds of spices, which only improve and wonderfully highlight the taste of the meat. Cook it for approximately 1-1.5 hours over low heat. Potatoes, rice, and salads go great with boiled veal.

Veal is the meat of calves aged from 4 months to one year. The most expensive is dairy veal, from calves that are fed only milk until slaughter. This meat has a light pink, almost white color.

The meat of calves fed grains has a deeper pink color. Veal has a rich, delicate, refined taste.

Veal dishes have been known since ancient times; even then, people noted the taste and beneficial qualities of this type of meat. Boiled veal is everyone’s favorite dietary appetizing dish. During cooking, almost all the beneficial properties of meat are preserved.

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Boiled veal in cooking

Before cooking, wash the meat very well, remove the film and remove the tendons. Veal is boiled with the addition of all kinds of spices, which only improve and wonderfully highlight the taste of the meat. Cook it for approximately 1-1.5 hours over low heat. Potatoes, rice, and salads go great with boiled veal.

Beef is the meat of cattle. Thanks to the development of agriculture, this type of meat can be purchased all over the world, not counting countries where this animal is sacred, for example, India.

There is an opinion that beef, which is classified as red meat, is fatty, but it is notable for the fact that different parts of the meat have different fat content. Boiled lean beef is considered an excellent dietary dish that nourishes the body and does not burden it with excess fat. Lean cuts of beef include: shoulder, rump and tenderloin.

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Chicken's meat

It’s probably not worth talking a lot about dietary chicken meat. Anyone who is on a diet or adheres to PT has long known that chicken breast is the lowest calorie dish containing easily digestible protein. Any meat calorie table will put chicken fillet in first place for its low fat and carbohydrate content.

100 grams of chicken fillet contains from 102 to 114 kcal. Again, “wrong” cooking methods can add fat to chicken. For example, fried chicken will “weigh” more than 240 calories, and stewed chicken in a fatty sauce will weigh about 200.

Chicken meat is a constant companion for athletes. It contains glutamine, which provides all possible assistance in building muscle mass. Chicken fillet is recommended not only for professional athletes, but also for those who want to lose a lot of kilograms. With rapid or large weight loss, our skin becomes less elastic, sagging and sagging. To avoid this, tighten your skin and get muscle elasticity, you should eat chicken.

Boiled lean beef in cooking

Cook lean meat for about two hours, adding onions, celery, and spices to taste. Salt the meat shortly before turning it off. The broth in which the meat was cooked is also used in food, since it, like meat, has a delicate appetizing taste.

Veal is the meat of a 4-5 month old calf. It has a more refined taste than beef, and is very tender, but from long cooking the meat can become tough, due to the fact that it has a very thin layer of internal as well as external fat.

The most delicious and expensive meat is the meat of young dairy calves; they are fed only with milk. The color of the meat is pale pale pink, almost white, the smell is very delicate, and the veal is firm and velvety to the touch. The highest quality meat from dairy calves is produced in France, Britain and Holland.

The cheapest meat is from grain-fed calves. This meat is redder and has a slightly stronger smell.

Veal can be prepared from meat of both sexes. But most veal comes from the male. Veal is in great demand and is a delicacy.

How to choose

Choose veal with creamy pink or pale pink meat color. The fat must be very white, hard and non-sticky. Bones of a milk-fed calf with bone marrow of a reddish hue.

The most reliable way to check the freshness of veal is to gently press with your finger. If the meat quickly regains its shape, this means that it is fresh and of high quality. The remaining depression indicates mistakes were made during the transportation and storage of meat.

How to store

Veal meat is very moist and therefore spoils very quickly. You can store it in the freezer, tightly wrapped, for no more than two days.

Reflection in culture

Almost until the 19th century, veal was not consumed in Russia. It was considered a “sinful, forbidden dish,” and this became the main reason for the unpopularity of False Dmitry. It has long been believed that if you eat veal in a dream, it means unexpected income and strengthening your authority.

Calorie content of veal

Dairy calf meat is covered with just a thin film of subcutaneous fat and is very low in calories. 100 grams of the product contain only 96.8 kcal, which allows you to safely use it as a dietary dish.

Nutritional value per 100 grams:

Veal contains lipids (1-9%) and a large amount of proteins (18-20%). The meat contains various vitamins: PP, B1, B2, B5, B6, B9, E, as well as magnesium, calcium, potassium, sodium, iron, phosphorus and copper. The liver is the richest in iron.

The abundance of digestible amino acids and minerals allows us to consider veal the healthiest meat. Even with heat treatment, meat does not lose its beneficial properties.

Extractives are a distinctive feature of veal. They do not carry any special energy value, but stimulate the active production of digestive juice. Veal is considered lean meat, because a lean piece contains less than 1% fat, the fat content of the tenderloin is only 2.8%, and the maximum content in the brisket is 18.7%.

Useful and healing properties

The rich vitamin and mineral composition of veal contributes to good regulation of the amount of glucose in the blood. Dairy calf meat is good for the health of the skin, mucous membranes, digestive and nervous systems. Veal is especially recommended for young children and seriously ill people.

Veal has much less cholesterol (per 100 g 105 mg) than lamb or beef. It also contains gelatin, which promotes better blood clotting. That is why veal is constantly recommended for patients suffering from cardiovascular diseases.

Doctors also advise diabetics, hypertensive patients, and people suffering from anemia to include veal in their diet. In this case, it is best to serve veal meat with sauerkraut, since the iron contained in the meat is well absorbed along with vitamin C. Calf liver contains the most concentrated iron - 8 milligrams. Veal is good to eat as a preventive measure against urolithiasis and heart attack. It is also indispensable for quick recovery from injuries, burns and infectious diseases.

Dairy calf meat is useful for anyone who cares about their health.

In cooking

Veal is extremely popular in French and Italian cuisines. It can be fried, but it is healthier to eat it boiled or baked. When baking, be sure to keep in mind that dairy calf meat is lean and to prevent it from drying out, wrap it in foil. Veal makes excellent first courses. There is one little tip - after the first boil, drain the broth and replace it with clean water, this way nitrogen-containing substances and cholesterol remain in the first broth.

Cook the broth. The meat must be placed in cold water and cooked for at least an hour from the moment it boils. Once the broth has boiled, do not remove the lid until the end of cooking.

You should also not remove the foam, as it is a healthy protein. After finishing cooking, the broth should sit for 10-20 minutes.

Tender and lean veal is cooked like poultry. The cooking method depends on the piece purchased. But regardless of whether you fry, stew or boil the meat, do not cook it for too long, otherwise it will become tough instead of tender. Veal should be stewed at a temperature no higher than 180 degrees.

Meat, offal, poultry

It’s probably not worth talking a lot about dietary chicken meat.
Anyone who is on a diet or adheres to PT has long known that chicken breast is the lowest calorie dish containing easily digestible protein. Any meat calorie table will put chicken fillet in first place for its low fat and carbohydrate content. 100 grams of chicken fillet contains from 102 to 114 kcal. Again, “wrong” cooking methods can add fat to chicken. For example, fried chicken will “weigh” more than 240 calories, and stewed chicken in a fatty sauce will weigh about 200.

Chicken meat is a constant companion for athletes. It contains glutamine, which provides all possible assistance in building muscle mass. Chicken fillet is recommended not only for professional athletes, but also for those who want to lose a lot of kilograms. With rapid or large weight loss, our skin becomes less elastic, sagging and sagging. To avoid this, tighten your skin and get muscle elasticity, you should eat chicken.

Calorie content Veal. Chemical composition and nutritional value.

Veal
is rich in vitamins and minerals such as: vitamin B2 - 12.8%, choline - 21%, vitamin B5 - 19%, vitamin B6 - 19%, vitamin B12 - 70%, vitamin PP - 49.5%, potassium - 13.8%, phosphorus - 25.8%, iron - 16.1%, cobalt - 50%, copper - 22.8%, zinc - 26.4%

• Vitamin B2
  is involved in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Choline
  is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5
  is involved in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, and supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6
  is involved in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, and maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12
  plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP
  is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium
  is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, and is involved in the processes of conducting nerve impulses and regulating blood pressure.
• Phosphorus
  takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron
  is part of proteins with various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt
  is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper
  is part of enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Zinc
  is part of more than 300 enzymes and is involved in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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Beneficial properties and harm

Beef tripe has the following beneficial properties:

Not recommended if you have an individual intolerance to the offal or an allergy to its components. The modern population is little familiar with the positive properties of this product and does not know the rules for its preparation. We will recall them in the next section.

Important! The younger the animal was, the more useful the offal will be, because it contains more microelements necessary for the body

Turkey

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