"Veal, loin cut" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Veal, loin cut — this is the tenderloin cut from the loin area of young calves. The meat is tender, juicy, and has a light pink color. Muscle fibers are fine, and the connective tissue is delicate. Because of this, veal cooks quickly and is easily digested.

Veal is rich in complete protein, contains B vitamins, macro- and microelements.

From the loin of veal, steaks, roasts, schnitzels, cutlets, and roulades are prepared. Veal is braised, roasted, and used for making fillings for cutlets and dumplings.

Veal is recommended for children's nutrition, as well as for people with gastrointestinal tract conditions.

When cooking veal, it is important not to overcook it on the heat, so that the meat does not become tough.