Veal, leg (top round), separable lean only, cooked, braised
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is the lean, boneless top round of the veal leg, slow-cooked until tender. The braising process transforms the dense muscle into succulent, fork-tender meat with a mild, delicate flavor and a fine, smooth texture. It's a nutritional powerhouse, delivering an impressive 36.71 grams of protein per 100g with virtually no fat or carbohydrates.
Calorie split: 76% protein · 0% carbs · 24% fat
↓ Full nutrition💚 Why it's loved
People cherish it for its ability to absorb rich braising liquids and aromatics, becoming incredibly flavorful without being gamey. Its fine-grained texture makes it ideal for elegant, comforting dishes that feel both rustic and refined.
⚠️ Watch-outs & how to enjoy it better
If overcooked or braised improperly, the lean cut can become dry and stringy. To counteract this, always braise it low and slow in sufficient liquid (like stock or wine) until just fork-tender, and let it rest before slicing against the grain.
Key benefits
- Exceptionally high in complete protein for muscle maintenance.
- Very low in fat, making it a lean protein choice.
- Zero carbohydrates, suitable for ketogenic and low-carb diets.
- Rich in essential minerals like zinc and B vitamins, especially B12.
- Braising makes the meat very tender and easy to digest.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'scaloppine' refers not to the meat itself, but to the technique of pounding the veal cutlet thin before a quick sauté, a method designed to tenderize and cook it rapidly.
Full nutrition (USDA data · scales with serving)
| Water | 56.2 g |
| Energy | 203 kcal |
| Energy | 849 kj |
| Protein | 36.7 g |
| Total lipid (fat) | 5.1 g |
| Ash | 2.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 30.0 mg |
| Phosphorus, P | 252 mg |
| Potassium, K | 387 mg |
| Sodium, Na | 67.0 mg |
| Zinc, Zn | 4.0 mg |
| Copper, Cu | 0.14 mg |
| Manganese, Mn | 0.04 mg |
| Selenium, Se | 15.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.36 mg |
| Niacin | 10.7 mg |
| Pantothenic acid | 1.0 mg |
| Vitamin B-6 | 0.37 mg |
| Folate, total | 18.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 18.0 ug |
| Folate, DFE | 18.0 ug |
| Vitamin B-12 | 1.2 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin E (alpha-tocopherol) | 0.50 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.9 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.16 g |
| SFA 16:0 | 1.0 g |
| SFA 18:0 | 0.64 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 16:1 | 0.20 g |
| MUFA 18:1 | 1.6 g |
| Fatty acids, total polyunsaturated | 0.41 g |
| PUFA 18:2 | 0.30 g |
| PUFA 18:3 | 0.03 g |
| PUFA 20:4 | 0.08 g |
| Cholesterol | 135 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.37 g |
| Threonine | 1.6 g |
| Isoleucine | 1.8 g |
| Leucine | 2.9 g |
| Lysine | 3.0 g |
| Methionine | 0.86 g |
| Cystine | 0.41 g |
| Phenylalanine | 1.5 g |
| Tyrosine | 1.2 g |
| Valine | 2.0 g |
| Arginine | 2.2 g |
| Histidine | 1.3 g |
| Alanine | 2.2 g |
| Aspartic acid | 3.2 g |
| Glutamic acid | 5.8 g |
| Glycine | 1.9 g |
| Proline | 1.5 g |
| Serine | 1.4 g |
FAQ
How is braised veal leg different from roasted veal leg?
Braising is a moist-heat method where the meat is seared then simmered slowly in liquid, resulting in tender, fall-apart texture. Roasting is a dry-heat method that cooks with surrounding hot air, yielding a firmer, sliced texture with a browned exterior.
What's a good substitute if I can't find veal top round?
For similar lean texture and mild flavor, use a beef top round or a pork loin roast. Adjust braising time as needed, as beef may require longer.
Why is my braised veal tough?
It likely wasn't cooked long enough. The connective tissue in this lean cut needs ample time in moist heat to break down into gelatin. Return it to the pot and continue simmering until it yields easily to a fork.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.03 kcal/g · 72% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.17 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.