Know what’s on your plate
Ground veal
Calories & nutrition facts
cooked, broiled
Nutrition facts
Per 100 g% DV- Calories 172 kcal —
- Protein 24 g 49%
- Carbohydrate 0 g 0%
- Fat 7.6 g 10%
- Saturated fat 3 g 15%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 83 mg 4%
- Cholesterol 103 mg 34%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.15 mg 1%
- Vitamin K 1.2 µg 1%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.27 mg 21%
- Niacin (B3) 8 mg 50%
- Pantothenic acid (B5) 1.2 mg 23%
- Vitamin B6 0.39 mg 23%
- Folate (B9) 11 µg 3%
- Vitamin B12 1.3 µg 53%
- Choline 95 mg 17%
Minerals
- Calcium 17 mg 1%
- Iron 0.99 mg 6%
- Magnesium 24 mg 6%
- Phosphorus 217 mg 17%
- Potassium 337 mg 7%
- Zinc 3.9 mg 35%
- Copper 0.1 mg 11%
- Manganese 0.04 mg 2%
- Selenium 13.7 µg 25%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 172 | 24 g | 0 g | 7.6 g |
| 1 × oz | 85 g | 146 | 21 g | 0 g | 6.4 g |
| 1 × unit, cooked (yield from 1 lb raw meat) | 299 g | 514 | 73 g | 0 g | 23 g |
| 2 × oz | 170 g | 292 | 41 g | 0 g | 13 g |
| ½ × oz | 42.5 g | 73 | 10 g | 0 g | 3.2 g |
| 3 × oz | 255 g | 439 | 62 g | 0 g | 19 g |
| 4 × oz | 340 g | 585 | 83 g | 0 g | 26 g |
Similar foods
- Ground lambraw282 kcal / 100 g
- Ground venisonraw157 kcal / 100 g
- Chopped vealpan fried, without addition of fat and salt123 kcal / 100 g
- Minced vealshallow fried286 kcal / 100 g
- Veal minceraw144 kcal / 100 g
- Vealcooked, without oil, unsalted187 kcal / 100 g
- Chopped meataverage of beef, veal, pork, poultry, pan fried (without addition of fat and salt)142 kcal / 100 g
- Minced meataverage of beef, veal, pork, chicken, pan fried (without addition of fat and salt)205 kcal / 100 g
- Beef mincecooked, no added fat198 kcal / 100 g
Questions about Ground veal
How do you stop ground veal from drying out?
Its relatively fine, lean texture can dry quickly, so mix it gently and avoid packing it tightly. Brown it over medium-high heat, breaking it into small pieces, then take it off the heat as soon as it is cooked through.
What can you make with ground veal?
Use it for Italian-style veal meatballs, meat sauce for pasta, or a filling for ravioli and lasagne. It also works in a French-style blanquette-inspired pie filling; brown the mince first for a deeper flavour.
How should you cook ground veal safely?
Cook it until the centre reaches 71 °C, checking a thick meatball or patty with a food thermometer. Mince needs thorough cooking because bacteria from the meat’s surface can be mixed throughout.
Can you use ground veal instead of ground beef?
Yes, but ground veal is milder and usually leaner: it has 7.6 g fat per 100 g, compared with 21.7 g in ground beef. Add a little olive oil if a recipe relies on beef fat, and season the veal well.
How does ground veal compare with ground lamb?
Ground veal is much leaner, with 7.6 g fat per 100 g compared with 19.7 g in ground lamb. Lamb has a more pronounced flavour, so veal suits delicate herbs and creamy sauces, while lamb stands up well to cumin, mint and garlic.
Can you freeze ground veal?
Freeze it in meal-sized, airtight portions as soon as possible, pressing them flat so they freeze and thaw faster. Defrost it in the fridge and cook it promptly; don’t refreeze it raw after thawing.
What should you look for when buying ground veal?
Choose mince that looks fresh and has been kept properly chilled, and use it by the date on its packaging. For burgers or meatballs that need to hold together, ask for mince with a little more fat rather than the leanest grind.
Is ground veal a good source of zinc?
Yes. It is high in zinc, providing 3.9 mg per 100 g, and a typical 85 g portion provides 21 g protein.
Source: USDA FoodData Central 175291 · per 100 g · carbohydrate per EU label, fibre excluded
