Calorie content of veal: BZHU and kcal per 100 grams of boiled, fried and stewed meat, KBZHU broth

Nutritional value and chemical composition of “Boiled veal”.

The energy value of boiled veal is 127.8 kcal.
Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Veal refers to the tender and juicy meat of young bulls that are barely six months old. It contains many useful substances: vitamins, minerals.

Information for drawing up a technological map (mass fractions)

This data will be required when preparing a Technical and Technological Card for dishes that include Veal Tenderloin. To calculate the mass fractions of fat and sugar, it is necessary to know whether the product contains so-called “free” fat and sugar (i.e., determined by laboratory analysis).

Do you want to develop the right documents for catering? - !

Composition and beneficial properties

This type of meat contains the following substances and components:

• proteins;
• fats;
• B vitamins;
• fluorine;
• copper;
• high iodine content;
• potassium;
• calcium;
• sodium;
• magnesium and so on.

Thanks to this composition, veal is very beneficial for the human body. The main positive qualities of such a product include:

• quick and easy absorption by our body;
• improving the functioning of the gastrointestinal tract;
• stimulation of hematopoietic processes;
• anti-inflammatory and antioxidant effects on the entire body as a whole.

In addition, veal contains much less cholesterol, unlike beef or lamb. Many doctors strongly recommend including this product in their diet for people who suffer from cardiovascular diseases. Veal also helps reduce the risk of heart attack and acts as a prophylactic in the fight against urolithiasis.

Comments:

1. Data on the nutritional value of the product are provided from sources recommended for use by the Federal Service for Surveillance in the Sphere of Protection of Consumer Rights and Human Welfare (Rospotrebnadzor). The Carbohydrates value is calculated as the sum of Starch, Mono-disaccharides, Lactose and Sucrose. Losses of mono-disaccharides and starch are calculated taking into account the percentage of mono-disaccharides and starch in the product.
2. Cold processing losses - these losses include stripping, trimming, film removal, excluding meat trimmings. In the case of other standards for stripping meat established at the enterprise, it is necessary to indicate the corresponding percentage of losses.

Veal

Veal is meat obtained from a young cow (calf) of any breed and sex. Most often, veal comes from male dairy cattle. It is considered a gourmet food product, the high demand for which is due to the delicate taste and structure of the pulp.

Calorie content

100 grams of veal contains about 152 kcal.

Compound

The chemical composition of veal is characterized by a high content of proteins, fats, vitamins (B3, B4, B5, B6, B9) and minerals (nickel, cobalt, fluorine, copper, iodine, zinc, iron, sulfur, chlorine, phosphorus, potassium, calcium, sodium, magnesium).

How to cook and serve

Veal is one of the most popular ingredients in the national cuisines of European countries, primarily France and Belgium, where a huge number of stuffed, stewed, boiled and fried dishes are prepared from this meat. Such widespread use of veal in cooking is due to its delicate milky taste. At the same time, various types of meat are used to prepare certain dishes. In particular, steaks are made from the tenderloin, and soups and broths are made from the bones, legs and heads. In turn, the flesh of the hind legs, shoulder or brisket is used to prepare various fried, stewed or baked dishes.

Very often, minced veal is used for cooking. As a rule, meatballs, cutlets, meatballs, and dumplings are prepared from it. And, of course, we can’t help but mention kebab, which is prepared using veal, previously soaked in wine with the addition of various spices and seasonings.

As a rule, cooked veal is served along with a side dish made from various vegetables. Boiled, baked or fried potatoes, carrots, cabbage, rice and mushrooms are best suited for this.

What goes with it?

Veal goes well with most vegetables, especially potatoes, carrots, cabbage, as well as rice, mushrooms, fermented milk products, cheese, prunes, raisins, dried apricots, ginger, cardamom, and some types of fruit.

How to choose

When choosing veal, first of all, you should pay attention to the color of the meat. It should be light pink in color, without any dark or brown spots. Their presence indicates that the meat has been on the counter for too long.

Storage

Like any other meat, fresh veal should be stored in the refrigerator and consumed within 3-5 days. To preserve meat for a longer period (up to 8 months), it must be frozen. In this case, it is extremely important to observe the storage temperature (no higher than minus 18 degrees Celsius).

Beneficial features

Due to its chemical composition, veal is highly digestible. At the same time, its nutritional value during heat treatment decreases only slightly. This feature determines that veal has many beneficial properties even when cooked. Regular consumption of this food product improves the functioning of the gastrointestinal tract, stimulates the processes of hematopoiesis, metabolism, as well as the formation of muscle and bone tissue. In addition, veal has immunostimulating, anti-inflammatory, wound healing and antioxidant effects.

Restrictions on use

Individual intolerance.

How to calculate losses and calorie content of dishes:

Any chef or sous chef should be able to calculate the consumption of raw materials, calorie content, yield and cost of food. The problem is that to calculate the technical and technological map and calculations for all requirements, experience and time are needed. The Chef Expert program allows you to develop the entire set of documents for a dish in a few minutes. At the same time: - Chemical composition reference books and collections of recipes are not needed, because all data is already in the program - No technologist knowledge is required. In the program, it is enough to select the ingredients included in the dish and indicate their weight. All other calculations will be performed automatically.

* We carefully monitor the accuracy of the data in the chemical composition directory. But actual losses and composition of products may differ from those indicated here, depending on seasonal and other factors.

Application

There are many ways to cook veal (depending on the cut). It is not recommended to cook it for a long time, that is, fry, stew, or cook for a long time, as the meat will become tough. Boiled or stewed veal has the most valuable and beneficial properties for the body. When prepared using these methods, it retains many nutritional vitamins and microelements necessary for humans, and cholesterol and nitrogen-containing substances remain in the broth during cooking. When preparing boiled veal, you need to add bay leaf, black peppercorns, a little onion, celery, dill, carrots and cook over low heat for about an hour. You need to add salt after boiling to keep the meat juicy. Boiled veal can be served with sour cream sauce, with boiled potatoes or rice, and also for greater benefit with fruits and vegetables containing vitamin C.

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Calorie content of meat of different varieties and methods of preparation

The calorie content of meat per 100 grams varies from 120 to 500 kcal and depends on the variety, type and category. The way in which the product is prepared also plays an important role.

The benefits of meat in the human diet

The dietary appeal of the finished dish will depend not only on the number of calories in the meat, but also on its taste and benefits to the body.

The importance of meat for a complete diet is undeniable, since it is the main source of proteins, fats and a huge amount of bioactive substances needed by the body. Meat also contains iron, phosphorus and B vitamins, especially a lot of nicotinic acid.

Meat is required most of all in childhood and adolescence, as well as by those who engage in heavy physical labor.

The calorie content of any variety depends on the volume of lipids it contains.

• In beef and lamb cuts, the lipid content can vary from 1 to 26%
• in poultry - from 5 to 39%
• in pork - from 28 to 63%.

In our body, meat protein is broken down into amino acids, from which our own proteins are then built. There is no doubt that there is a lot of protein in some products of plant origin (nuts, seeds, beans, etc.).

Some people prefer soy substitutes. But here it is important to remember that the calorie content of any meat products is less than the calorie content of soy meat, which contains 300 kcal per 100 g.

There are no amino acids not found in plant foods. But in meat the concentration of proteins is much higher, and they are absorbed by the body by 80-95%. Therefore, it must be included in the menu of physically active people and children.

Nutritionists recommend eating a day:

Calorie content of beef: BZHU, benefits and harms during diet

Meat

10.02.2018

13.9 thousand

9.3 thousand

6 min.

The calorie content of beef depends on its fat content, the part from which the meat was cut, and the cooking method.

This type of meat is considered the most beneficial for the human body and contains the least amount of fat. Veal is absorbed by the body by 90%, beef by 75-85%.

The maximum health benefit comes from young meat of the highest category, which has a pleasant taste and aroma, but is distinguished by a higher cost.

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Beef is allowed to be eaten if you have high cholesterol, as this type of meat contains a large amount of fat. It is recommended to use the product if you have a lack of iron in the blood or are overweight. With its regular use, protein and iron are quickly absorbed, and the body's cells stop experiencing oxygen starvation.

The meat contains:

• vitamins E, B, PP, C;
• potassium;
• cobalt;
• zinc;
• sodium;
• phosphorus;
• magnesium.

You can eat beef raw, boiled, fried, stewed or steamed. It is great for first and second courses, combined with vegetables, herbs, and dried fruits. Young meat cooks quickly, has a pleasant taste, and is softer than older meat.

Calorie content of the product per 100 g depending on the part and type of preparation:

If you compare beef with pork, the calorie content of the latter is almost 2 times higher. 100 g of raw pork contains 260 kilocalories. Such meat cannot be called dietary; even the leanest piece will contain about 165 kcal.

When drawing up a dietary menu, it is necessary to take into account not only the number of calories, but also the ratio of proteins, fats and carbohydrates in the product.

KBJU of raw, boiled, stewed meat are presented in the table.

Table of BZHU 100 grams of product depending on the variety:

Table of BZHU 100 grams of product depending on the method of preparation:

Beef udder is considered a delicacy. Has nutritional value per 100 g of product:

• calorie content – ​​172 kcal;
• proteins – 12 g;
• fats – 14 g;
• carbohydrates – 0 g.

All parts of beef, except boiled tongue, do not contain carbohydrates, which makes it possible to consume low-calorie meat for obesity and diabetes.

Beef or veal meat is much healthier than chicken, pork or lamb. It contains a large amount of vitamins and minerals that help maintain the health of the body. The daily intake of this product is 100 g for an adult.

The benefits of meat are as follows:

• preventing the development of anemia, especially in children and pregnant women;
• prevention of the development of diseases of the organs of vision;
• saturating the body with easily digestible animal protein, which is important for a growing body and during increased physical activity;
• restoration of a depleted body due to the high content of nutrients, iron, carotene;
• restoration of protein-energy balance after serious illnesses and surgical interventions.

Women during menstrual bleeding need to include the product in their daily diet to prevent iron deficiency and restore strength.

It is important to eat boiled, baked or steamed veal 2-3 times a week during pregnancy and lactation (if the child is not allergic to milk protein).

Children are allowed to introduce veal from 6 months in the form of broths, vegetable and meat purees, meat souffle and meatballs.

Despite the benefits of the product, overeating it can cause serious harm to the body. Eating this type of meat leads to the production of lactic acid, which is harmful to health in large quantities.

The product is contraindicated for the following diseases:

• renal failure;
• milk protein intolerance;
• diseases of the skeletal system;
• a large amount of salts in the body.

It is better to eat veal or beef together with fresh vegetables so that microelements are better absorbed. The type of meat itself is quite tough, so it is better to cook stewed or boiled dishes from it. Before frying, it must be soaked in the marinade to add juiciness.

The largest concentration of iron and B vitamins is found in the tongue. This delicacy is consumed boiled, fried or smoked. This part is good for health, but it can be consumed in strictly limited quantities. Unlike beef, pork tongue is fattier and is not recommended for dietary nutrition.

The beneficial properties of the product include the following effects on the body:

• normalization of sugar levels during the development of diabetes mellitus;
• saturating the body of a pregnant woman with essential vitamins;
• prevention of fetal malformations;
• improving the functioning of the heart muscle;
• improvement of a person’s condition with nervous disorders.

Beef tongue is included in various weight loss programs, since a small portion can saturate the body for a long time. A large amount of vitamin B prevents the development of gastritis and intestinal diseases. Nutritionists recommend not to deny yourself the delicacy when on a protein, low-carbohydrate and health-improving diet.

For weight loss, it is most beneficial to eat a boiled product without salt, oil or the addition of various sauces.

You can cook beef correctly and tasty using simple recipes.

Beef stew

To prepare meat stewed in its own juices, you will need:

• 125 g lean veal;
• 20 g tomato paste;
• 10 g melted beef lard;
• 15 g carrots;
• 15 g celery;
• 40 g sweet onion;
• half a glass of dry white wine;
• a tablespoon of flour;
• spices to taste.

Cooking method:

1. 1. Fry pieces of meat in beef lard, adding vegetables and spices to taste.
2. 2. Transfer the meat and vegetables to another bowl, and evaporate the liquid from the frying pan in which the frying was prepared, drain the fat and put the frying back.
3. 3. Fill everything with water, sprinkle with pepper, add tomato paste and wine.
4. 4. Simmer over low heat until done.

Beef in the oven

To cook beef in the oven you will need:

• 1 kg beef tenderloin;
• 1 head of garlic;
• 5 g olive oil;
• 2 onions;
• spices to taste.

Cooking method:

1. 1. For baking, it is better to choose tenderloin, as it will be more juicy.
2. 2. Rinse the meat and stuff it with pieces of garlic.
3. 3. Finely chop the onion, mix it with oil and spices.
4. 4. Pour the mixture over the meat and keep it in the refrigerator for 2-3 hours.
5. 5. Then heat the oven to 180-200 degrees, put the marinade in foil and bake for 30 minutes.

Beef liver in sour cream

Beef liver has a fairly mild taste, and it has no less beneficial properties than chicken liver. You can cook the offal using a multicooker.

Required:

• 400 g liver;
• 1 onion;
• 1 carrot;
• 250 g sour cream;
• spices to taste.

Cooking method:

1. 1. Cut a piece of liver, fry a little in a slow cooker along with onions and carrots.
2. 2. Pour in sour cream and select the “stew” mode.
3. 3. Add spices and salt to taste and simmer until done.

This dish will be useful for children and adults. It can be served with vegetables or cereals, mashed potatoes.

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Source: https://nadietu.net/dietary-products/meat/kalorijnost-govyadiny.html