Veal Leg (Top Round), Lean Fat, Cooked, Braised
Description:
Veal leg (top round), lean fat, cooked and braised, is a tender, flavorful cut of meat derived from young cattle. This lean protein is known for its delicate texture and mild taste, making it a popular choice in both traditional and contemporary cooking. When braised, the veal leg absorbs savory flavors, becoming soft and succulent. Rich in essential nutrients, this cut provides a wholesome option for those seeking a balanced and nutrient-dense meal.
Nutritional Information (Per 100g)
| Nutrient | Amount |
|---|---|
| Energy | 211 kcal |
| Protein | 36.16 g |
| Total Fat | 6.33 g |
| Saturated Fat | 2.53 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 8.0 mg |
| Iron | 1.32 mg |
| Magnesium | 29 mg |
| Phosphorus | 249.0 mg |
| Potassium | 383.0 mg |
| Sodium | 67.0 mg |
| Zinc | 3.96 mg |
| Copper | 0.14 mcg |
| Manganese | 0.039 mg |
| Selenium | 15.4 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (Vitamin B1) | 0.06 mg |
| Riboflavin (Vitamin B2) | 0.35 mg |
| Niacin (Vitamin B3) | 10.56 mg |
| Vitamin B6 | 0.36 mg |
| Folate | 18.0 mcg |
| Vitamin B12 | 1.17 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 0.49 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information
This veal leg (top round) is naturally free of common allergens such as gluten, dairy, eggs, nuts, soy, and shellfish. However, it is always important to verify individual preparations or seasonings, as cross-contamination can occur in food handling and processing environments.
Dietary Preferences
- High in Protein: Ideal for individuals following high-protein diets, such as athletes or those focused on muscle-building.
- Low in Carbs: A perfect choice for low-carb and ketogenic diets, providing an excellent source of protein without contributing to carbohydrate intake.
- Gluten-Free: Suitable for those with gluten sensitivities or celiac disease.
- Low in Fat: While offering healthy protein, this cut of veal is lean, containing minimal fat, making it appropriate for low-fat diets.
Cooking Tips & Recommendations
For the best results, braise veal leg (top round) by searing it in hot oil to develop a flavorful crust, then slow-cook it in a broth or sauce of your choice to tenderize the meat. Braising allows the veal to absorb the flavors from its cooking liquid, resulting in a rich and flavorful dish. This cut pairs wonderfully with root vegetables, such as carrots and potatoes, and can also be served with a light sauce or gravy made from the braising liquid.
When preparing veal, be mindful not to overcook it, as this can lead to dryness. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C) for a perfectly tender result.
Conclusion
Veal leg (top round), lean fat, cooked and braised, offers an excellent source of high-quality protein and essential nutrients, all while being low in carbohydrates and fat. This versatile cut can be enjoyed in a variety of dishes, from hearty stews to light, flavorful roasts. It is particularly beneficial for those seeking a protein-packed, low-fat meal option, making it an excellent addition to any balanced diet. Whether you’re preparing a comforting braised dish or experimenting with other cooking techniques, veal leg (top round) is sure to elevate your culinary creations.
