"Veal, loin (rib) section" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Veal, loin (rib) section is a part of the carcass of a young milk-fed calf, located at the level between the spine and the ribs.

Veal is a tender and flavorful meat with a light pink color with a slightly reddish tint. It contains a high amount of protein, B-group vitamins, iron, potassium, zinc, selenium and other beneficial nutrients. Veal is easily digested and has a pleasant milky taste.

From the loin (rib) section of veal you can prepare many dishes, such as roasted veal with rosemary, veal rib chops with mashed potatoes, veal with vegetables in foil, and others.

When cooking veal, it is important not to overcook it on the heat so that the meat stays tender and juicy. It is also recommended to use aromatic herbs and spices to give the dish additional flavor and aroma.

Here are a few tips for cooking veal:

1. To make the veal juicy, you can pre-marinate it in spices and herbs.

2. To make the meat tender, you can tenderize it before cooking.

3. Veal can be roasted, braised, fried, grilled, or steamed.

4. When preparing veal, it's important not to overdo it on the heat, so that the meat stays tender and juicy.

5. Veal pairs well with various sauces, vegetables, and side dishes.

Nutritional value per 100 g of product:

• Calories: 97 kcal
• Protein: 20 g
• Fat: 2.1 g
• Carbohydrates: 0 g