Roast Loin of Veal
Roast Loin of Veal is a classic European dish, particularly popular in Italian and French cuisine, featuring a tender cut of young cow meat cooked to a golden-brown perfection. It is typically seasoned with herbs like rosemary and garlic, often roasted with vegetables such as carrots and onions to enhance its delicate, slightly sweet flavor. The dish is known for its succulent texture and is frequently served with a pan gravy or sauce made from the cooking juices.
🍽️ Nutrition at a glance
This dish is high in protein and relatively low in carbohydrates, making it a nutrient-dense option for muscle maintenance and satiety. A typical serving provides essential nutrients like iron, zinc, and B vitamins, with a calorie range of approximately 250-350 kcal depending on the cut and preparation.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 35 g |
| Carbs | 2 g |
| Fat | 16 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 80 mg |
| Iron | 1.2 mg |
| Zinc | 4.5 mg |
| Vitamin B12 | 1.8 µg |
| Niacin (B3) | 8 mg |
| Phosphorus | 250 mg |
| Selenium | 25 µg |
| Potassium | 400 mg |
| Vitamin B6 | 0.5 mg |
Per 1 serving (150 g) · estimated, varies by recipe
💡 What's interesting
Veal is prized in culinary traditions for its tenderness and mild taste, which allows it to absorb flavors from herbs and marinades beautifully. Nutritionally, it offers a leaner alternative to beef while still delivering high-quality protein and important minerals like selenium, which supports immune function.
