Veal, loin, separable lean and fat, cooked, roasted
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
Roasted veal loin is a premium, lean cut prized for its exceptionally tender, fine-grained texture and a delicate, subtly sweet, and clean meat flavor. Nutritionally, it stands out as an outstanding source of high-quality protein with a very favorable lean-to-fat ratio. This preparation method concentrates its natural flavors, resulting in a succulent, melt-in-the-mouth experience.
Calorie split: 47% protein · 0% carbs · 53% fat
↓ Full nutrition💚 Why it's loved
People love roasted veal loin for its unparalleled tenderness and refined, mild flavor that acts as a perfect canvas for sauces and seasonings. Its elegance and quick cooking time make it a centerpiece for both classic fine dining and sophisticated home-cooked meals.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it can be high in cholesterol and purines, which may be a concern for individuals with specific health conditions like gout. To balance this, pair it with fiber-rich vegetables like roasted asparagus or a leafy salad, and practice portion control by making it the centerpiece of a balanced plate rather than the sole focus.
Key benefits
- Exceptionally high in complete protein for muscle maintenance and repair.
- Very low in carbohydrates, making it ideal for ketogenic and low-carb diets.
- A good source of essential B vitamins, particularly B12 and niacin.
- Contains important minerals like zinc and selenium for immune function.
- Leaner than many other red meat cuts, with less saturated fat per gram.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Veal is traditionally from a milk-fed calf, and the loin cut's tenderness is partly due to the animal's young age and diet, which results in less connective tissue development compared to mature beef.
Full nutrition (USDA data · scales with serving)
| Water | 60.7 g |
| Energy | 217 kcal |
| Energy | 908 kj |
| Protein | 24.8 g |
| Total lipid (fat) | 12.3 g |
| Ash | 1.4 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 0.87 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 212 mg |
| Potassium, K | 325 mg |
| Sodium, Na | 93.0 mg |
| Zinc, Zn | 3.0 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 11.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.28 mg |
| Niacin | 8.9 mg |
| Pantothenic acid | 1.2 mg |
| Vitamin B-6 | 0.34 mg |
| Folate, total | 15.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 15.0 ug |
| Folate, DFE | 15.0 ug |
| Choline, total | 99.7 mg |
| Betaine | 13.1 mg |
| Vitamin B-12 | 1.2 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.44 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Vitamin K (phylloquinone) | 5.5 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.52 g |
| SFA 16:0 | 2.8 g |
| SFA 18:0 | 1.7 g |
| Fatty acids, total monounsaturated | 4.8 g |
| MUFA 16:1 | 0.56 g |
| MUFA 18:1 | 4.1 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.81 g |
| PUFA 18:2 | 0.62 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.10 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 103 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.25 g |
| Threonine | 1.1 g |
| Isoleucine | 1.2 g |
| Leucine | 2.0 g |
| Lysine | 2.0 g |
| Methionine | 0.58 g |
| Cystine | 0.28 g |
| Phenylalanine | 1.0 g |
| Tyrosine | 0.79 g |
| Valine | 1.4 g |
| Arginine | 1.5 g |
| Histidine | 0.90 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 3.9 g |
| Glycine | 1.3 g |
| Proline | 1.0 g |
| Serine | 0.93 g |
FAQ
How does roasted veal loin differ from beef loin?
Veal is younger, so it's more tender with a milder, sweeter flavor and lighter pink color. Beef loin is firmer, has a stronger 'beefy' taste, and a deeper red color when raw.
What's the best way to cook it to keep it tender?
High-heat, quick cooking methods like roasting, grilling, or pan-searing are ideal. Use a meat thermometer to avoid overcooking—it's best served medium-rare to medium (135-145°F internal temperature).
Is it a good choice for a low-fat diet?
Yes, the separable lean portion of roasted veal loin is very low in fat. The nutritional data reflects the lean and fat combined; choosing trimmed, lean pieces maximizes its protein-to-fat ratio.
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 2.17 kcal/g · 46% 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: 0.29 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.