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GlobeCooks
Meat & poultry

Veal

Also called calf meat

Veal is a kind of meat. It is an ingredient in 9 dishes in the GlobeCooks catalogue, most of them from Europe and Asia. 100 g raw has about 144 kcal.

  • Meat
  • Gluten-free
  • No listed allergens

About the plain ingredient, not packaged products; general information, not medical advice. Details

Cooked most in
Europe, Asia, The Americas
Top country
Russia
Veal, cut

Photo: Jeff Kubina · CC BY-SA 2.0 · Wikimedia Commons

In the kitchen

How to use veal

Typical ways to cook or use it

  • Roast
  • Stuff

Preparing it

Veal is often coated before frying.

Cooking with it

Take care during preparation to keep veal from becoming tough.

Nutrition

What 100 g of veal holds

Per 100 g, raw. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 74%Fat 26%Carbohydrate 0%of the macronutrients by weight

Nutrition per 100 g of veal, raw
Energy144 kcal · 602 kJ
Protein19 g
Fat6.8 g
of which saturated2.8 g
Carbohydrate0 g
of which sugars0 g
Sodium82 mg
Cholesterol82 mg
Nutrition per 100 g of veal, raw: minerals and vitamins
Potassium315 mg
Calcium15 mg
Iron0.83 mg
Magnesium24 mg
Zinc3.1 mg
Folate13 µg
Vitamin B121.3 µg
Cooked

Protein 59%Fat 20%Carbohydrate 21%of the macronutrients by weight

Nutrition per 100 g of veal, cooked
Energy238 kcal · 994 kJ
Protein27 g
Fat9.2 g
of which saturated3.1 g
Carbohydrate9.9 g
of which sugars0.57 g
Fibre0.3 g
Sodium454 mg
Cholesterol112 mg
Nutrition per 100 g of veal, cooked: minerals and vitamins
Potassium371 mg
Calcium39 mg
Iron1.6 mg
Magnesium31 mg
Zinc2.8 mg
Vitamin A (RAE)10 µg
Folate27 µg
Vitamin B121.2 µg

Source: USDA FoodData Central (foods 172478, 173815, 173819), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where veal is cooked

9 dishes in the catalogue use veal. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list veal among their ingredients.

On the table

Dishes made with veal

8 of the 9 catalogued dishes that use it, spread across the countries they come from.

  • Chashushuli

    Georgia

  • Potjevleesch

    Belgium, France

  • Skoblyanka

    Russia

  • City chicken

    United States

  • Pastırma

    Türkiye

  • Ossobuco

    Italy

  • Stuffed brisket

  • Sukalki

Dish lists come from Wikidata; a dish counts when its recorded ingredients include veal.

Good to know

Diet and allergens: veal in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.
Allergens
None of the 15 listed allergens foundChecked and not found: soy, eggs, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
Animal origin
From: meatChecked and not found: egg, fish, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Gluten
None
Alcohol
None
Caffeine
None
Pork
None

Family

Related forms

A kind of
meat

Cooked together

Ingredients that go into the same catalogued dishes.
Photo credits for this page (3)

Around the world

What veal is called

Names in 71 languages, from Wikidata.

  • Spanish

    carne de ternera · ternera · carne de vacuno

  • French

    viande de veau · veau (viande)

  • Italian

    vitello · carne di vitello

  • Portuguese

    vitela

  • German

    Kalbfleisch

  • Dutch

    kalfsvlees

  • Greek

    μοσχαρίσιο κρέας

  • Turkish

    dana eti

  • Russian

    телятина

  • Polish

    cielęcina

  • Arabic

    لحم العجل · بتلو

  • Persian

    وییل

Show all 71 languages

  • Albanian

    mish viçi

  • Amharic

    የጥጃ ሥጋ

  • Armenian

    Հորթի միս

  • Asturian

    carne de xata

  • Bangla

    বাছুরের মাংস

  • Basque

    txahalki · txahala

  • Belarusian (Taraskievica orthography)

    цяляціна

  • Breton

    Kig leue

  • Bulgarian

    Телешко месо

  • Cantonese

    牛仔肉

  • Catalan

    carn de vedella

  • Chinese

    小牛肉

  • Croatian

    Teletina

  • Czech

    telecí maso · telecí

  • Danish

    kalvekød · kalv

  • Egyptian Arabic

    بتلو

  • Esperanto

    bovidaĵo

  • Estonian

    vasikaliha

  • Finnish

    vasikanliha

  • Galician

    vitela · tenreira · carne de tenreira · carne de vitela

  • Georgian

    ხბოს ხორცი

  • Hebrew

    בשר עגל · עגל

  • Hungarian

    borjúhús

  • Icelandic

    kálfskjöt

  • Indonesian

    daging sapi muda

  • Irish

    laofheoil

  • Japanese

    仔牛肉

  • Javanese

    Daging sapi enom

  • Korean

    송아지고기

  • Latin

    vitulina

  • Lithuanian

    veršiena

  • Luxembourgish

    Kalleffleesch

  • Macedonian

    телешко

  • Malay

    Daging anak lembu

  • Malayalam

    വീൽ

  • Maltese

    vitella

  • Manx

    feill lheiy

  • Minangkabau

    Dagiang jawi mudo

  • Navajo

    béégashii yáázh bitsįʼ

  • Norwegian Bokmål

    kalvekjøtt

  • Norwegian Nynorsk

    kalvekjøt · kalvekjøtt

  • Punjabi

    ਵੀਲ

  • Romanian

    carne de vițel

  • Samogitian

    Veršė̄na

  • Scottish Gaelic

    feòil-laoigh

  • Serbian

    телетина

  • Serbian (Cyrillic)

    телетина

  • Serbian (Latin)

    телетина

  • Serbian (Latin)

    teletina

  • Slovak

    teľacie mäso

  • Slovenian

    teletina · telečje meso

  • Swedish

    kalvkött

  • Thai

    เนื้อลูกวัว

  • Ukrainian

    телятина

  • Uzbek

    Veal

  • Venetian

    vedeło

  • Vietnamese

    Thịt bê

  • Volapük

    bubülamit

  • Welsh

    cig llo

  • Western Frisian

    keallefleis

  • Zaza

    Goştê golıki

Sources and credits

Data

Wikidata item: Q957434

Photos

Photo: Jeff Kubina · CC BY-SA 2.0 · Wikimedia Commons