Know what’s on your plate
Veal roast
Calories & nutrition facts
cooked
Nutrition facts
Per 100 g% DV- Calories 143 kcal —
- Protein 28 g 56%
- Carbohydrate 0 g 0%
- Fat 3.4 g 4%
- Saturated fat 1.2 g 6%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 68 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0 mg 0%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.33 mg 25%
- Niacin (B3) 10.1 mg 63%
- Pantothenic acid (B5) 1 mg 20%
- Vitamin B6 0.31 mg 18%
- Folate (B9) 16 µg 4%
- Vitamin B12 1.2 µg 49%
Minerals
- Calcium 6 mg 0%
- Iron 0.9 mg 5%
- Magnesium 28 mg 7%
- Phosphorus 236 mg 19%
- Potassium 393 mg 8%
- Zinc 3.1 mg 28%
- Copper 0.13 mg 14%
- Manganese 0.03 mg 1%
Similar foods
- Veal roast with cream sauce128 kcal / 100 g
- Veal roast with brown basic sauce101 kcal / 100 g
- Rolled veal roast with white wine-cream saucefrom brown basic sauce130 kcal / 100 g
- Veal filletroasted/baked212 kcal / 100 g
- Veal meatboiled w/ salt186 kcal / 100 g
- Calf livercooked140 kcal / 100 g
- Beef roastprepared156 kcal / 100 g
- Calf tonguecooked237 kcal / 100 g
- Pork roastcooked163 kcal / 100 g
- Roast beefroasted/baked126 kcal / 100 g
Questions about Veal roast
How do you keep a veal roast tender?
Brown it all over in a hot pan, then roast it gently rather than cooking it at a high temperature throughout. Rest it loosely covered for 10–20 minutes before carving across the grain; this helps the juices settle and keeps the slices moist.
What temperature should a veal roast reach?
Use a meat thermometer in the thickest part, away from bone: aim for at least 63 °C, then rest the roast for 3 minutes before carving. The exact cooking time depends on the joint’s size and shape, so temperature is more reliable than a minutes-per-kilogram rule.
Which cut should you buy for a veal roast?
Ask for a roasting joint such as veal loin or leg; loin is generally tender, while leg is leaner and benefits from careful cooking and resting. A layer of fat or tying the joint evenly can help it roast more evenly and stay moist.
What goes well with veal roast?
Serve it with roast potatoes, carrots or other root vegetables, and a sauce made from the roasting juices. Veal also works well with a creamy mushroom sauce, lemon and caper sauce, or a simple gravy.
How should you store leftover veal roast?
Cool leftovers promptly, cover them and refrigerate within 2 hours; eat them within 3–4 days. Reheat slices until steaming hot throughout, or serve them cold in a sandwich or salad.
Can you freeze veal roast?
Yes. Freeze cooked veal in airtight portions, ideally with a little gravy to prevent it drying out, and use it within 2–3 months for best quality. Defrost it in the fridge and reheat until steaming hot throughout.
How does veal roast compare with veal tenderloin for protein?
Veal roast has 28 g of protein per 100 g, compared with 29.1 g in veal tenderloin, so tenderloin has slightly more.
Source: ANSES–Ciqual (France) 6551 · per 100 g · carbohydrate per EU label, fibre excluded
