Know what’s on your plate
Veal roast
Calories & nutrition facts
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Nutrition facts
Per 100 g% DV- Calories 109 kcal —
- Protein 23 g 45%
- Carbohydrate 0 g 0%
- Fat 2 g 3%
- Saturated fat 0.6 g 3%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 41 mg 2%
- Cholesterol 51.7 mg 17%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 4.9 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0.2 µg 1%
- Vitamin E 0.3 mg 2%
- Vitamin K 4.1 µg 3%
- Thiamin (B1) 0.19 mg 16%
- Riboflavin (B2) 0.29 mg 22%
- Niacin (B3) 5.7 mg 36%
- Vitamin B6 0.42 mg 25%
- Folate (B9) 1.2 µg 0%
- Vitamin B12 1.4 µg 58%
Minerals
- Calcium 6 mg 0%
- Iron 2.6 mg 14%
- Magnesium 21 mg 5%
- Phosphorus 175 mg 14%
- Potassium 333 mg 7%
- Zinc 3.2 mg 29%
- Copper 0.08 mg 8%
- Manganese 0.01 mg 0%
- Selenium 16.2 µg 29%
- Iodine 3 µg 2%
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Questions about Veal roast
How do you roast veal so it stays tender?
Brown the joint in a hot pan, then roast it at 180°C until the centre reaches 70°C and stays there for 2 minutes. Rest it loosely covered for 15–20 minutes before carving across the grain.
What herbs and sides go well with veal roast?
Rosemary, thyme, sage, garlic and lemon all suit veal’s mild flavour. Serve it with roast potatoes and carrots, or with a creamy mushroom sauce; thin slices also work well in a cold sandwich with mustard.
How should you store leftover veal roast?
Cool leftovers promptly, refrigerate them in a covered container and eat within 2 days. Freeze slices with a little gravy to help keep them moist, then thaw in the fridge and reheat until steaming hot.
Can you use beef instead of veal for a roast?
Yes, though beef has a fuller flavour and is a little fattier in this comparison: it has 122 kcal and 3.4 g fat per 100 g, against 109 kcal and 2 g fat in veal roast. Use the same core-temperature safety check, but allow for the joint’s size and shape.
Is veal roast leaner than a veal chop?
Yes: veal roast has 2 g fat per 100 g, while a veal chop has 12.9 g. A chop is usually cooked quickly as a steak; a roast joint is browned and cooked more slowly in the oven.
Can you eat veal roast cold?
Yes, provided it was cooked safely, chilled promptly and kept refrigerated. Slice it thinly for sandwiches, or serve it as vitello tonnato, the Italian dish of cold veal with a tuna and caper sauce.
What cut is best for veal roast?
A boneless leg joint is a practical choice for neat slices, while shoulder has more connective tissue and suits slower roasting. Ask for a joint intended for roasting and tie it evenly so it cooks at a similar rate throughout.
Source: Fineli (Finland) 726 · per 100 g · carbohydrate per EU label, fibre excluded
