Braised Veal Breast with Vegetables
Braised Veal Breast with Vegetables is a hearty, slow-cooked dish featuring tender veal breast simmered with root vegetables like carrots, onions, and celery, often in a white wine or broth-based sauce. Originating from European culinary traditions, particularly in Italian and French cuisines, it transforms a tougher cut of meat into a succulent, flavorful meal.
🍽️ Nutrition at a glance
This dish is high in protein from the veal and provides a good balance of fats, with moderate carbohydrates from the vegetables. It offers key nutrients like iron, zinc, and B vitamins, with a rough calorie ballpark of 400-600 per serving, depending on portion size and cooking methods.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 20 g |
| Fat | 25 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Zinc | 6.0 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 8.0 mg |
| Potassium | 550 mg |
| Phosphorus | 300 mg |
| Vitamin B6 | 0.6 mg |
| Selenium | 25 mcg |
Per 1 serving (300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, braising is a technique that highlights patience and resourcefulness in cooking, making it a staple in home-style comfort foods across many regions. Nutritionally, the slow-cooking process helps break down connective tissues in the meat, enhancing digestibility and nutrient absorption.
