Veal Brain (Pan-Fried) – Nutritional Profile
Description:
Veal brain, a delicacy enjoyed in various culinary traditions, offers a rich, tender texture and a distinctive flavor. Often pan-fried to a golden crisp, it serves as a nutrient-dense protein source, with a notable concentration of vitamins and minerals. The brain of young veal is particularly prized for its subtle taste and delicate consistency, making it a unique ingredient in gourmet dishes.
Nutritional Information (Per 100g Serving):
| Nutrient | Amount |
|---|---|
| Energy | 213 kcal |
| Protein | 14.48 g |
| Total Fat | 16.75 g |
| Saturated Fat | 3.96 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 10 mg |
| Iron | 1.07 mg |
| Magnesium | 18 mg |
| Phosphorus | 434 mg |
| Potassium | 472 mg |
| Sodium | 176 mg |
| Zinc | 1.82 mg |
| Copper | 0.3 mcg |
| Manganese | 0.044 mg |
| Selenium | 12 mcg |
| Vitamin C | 15.0 mg |
| Thiamin (Vitamin B1) | 0.15 mg |
| Riboflavin (Vitamin B2) | 0.36 mg |
| Niacin (Vitamin B3) | 5.62 mg |
| Vitamin B6 | 0.33 mg |
| Folate (Vitamin B9) | 6.0 mcg |
| Vitamin B12 | 21.3 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 0 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information:
Veal brain is a by-product of veal and, as such, is considered a type of organ meat. It does not contain common allergens such as gluten, dairy, or nuts. However, it is important to note that it is a form of meat, which may be of concern for individuals following vegetarian or vegan diets. Additionally, those with specific food sensitivities or allergies to meat, poultry, or organ meats should exercise caution when consuming veal brain.
Dietary Preferences:
- Gluten-Free: Suitable for individuals following a gluten-free diet.
- Low-Carb: The veal brain contains no carbohydrates, making it a good option for those following a low-carb or ketogenic diet.
- High-Protein: With over 14 grams of protein per 100 grams, veal brain is a valuable source of animal-based protein.
- Low in Fiber and Sugar: Ideal for those looking to minimize fiber and sugar intake.
Cooking Tips and Considerations:
Veal brain can be prepared in various ways, but pan-frying is one of the most popular methods, as it allows the meat to retain its delicate flavor while achieving a crisp exterior. Before cooking, it is advisable to soak the veal brain in cold water or milk for an hour to reduce any strong flavors. Season it lightly with salt and pepper, and dust with flour or breadcrumbs for added texture. Pan-frying the veal brain at a medium-high temperature ensures a crisp outside and tender inside.
Conclusion:
Veal brain, while not a common ingredient in everyday cooking, offers a unique and nutrient-rich option for those interested in exploring more exotic meats. It provides a substantial amount of protein, essential vitamins, and minerals, all while being low in carbohydrates and sugar. As with any specialty ingredient, it’s best to approach its preparation with care, ensuring a flavorful and tender result. If you’re looking to diversify your protein sources or venture into gourmet organ meats, veal brain is a fascinating and nutritious choice to consider.
