Roast Veal Loin
Roast Veal Loin is a classic, elegant main course featuring a tender, lean cut of young beef slowly cooked to perfection. Typically seasoned simply with herbs like rosemary and thyme, garlic, salt, and pepper, and often roasted with root vegetables, it is a centerpiece dish in many European cuisines, particularly Italian and French.
🍽️ Nutrition at a glance
This dish is a high-protein, low-carbohydrate meal, with the veal providing essential nutrients like B vitamins, iron, and zinc. A standard serving (about 4-6 ounces of meat) typically ranges from 250 to 350 calories, depending on the specific cut and any added fats.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 38 g |
| Carbs | 0 g |
| Fat | 24 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 90 mg |
| Vitamin B12 | 3.5 mcg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.6 mg |
| Iron | 1.8 mg |
| Zinc | 5.5 mg |
| Phosphorus | 300 mg |
| Potassium | 420 mg |
| Selenium | 35 mcg |
Per 1 serving (about 170 g) · estimated, varies by recipe
💡 What's interesting
Culturally, veal is prized for its delicate flavor and tender texture, often associated with celebratory meals and fine dining. Nutritionally, it offers a leaner red meat alternative to beef, with a favorable protein-to-fat ratio that supports muscle health.
