Properties of Veal:
Veal meat contains a variety of minerals such as zinc, phosphorus, iron, creatine and a variety of B vitamins. Zinc strengthens the immune system. Phosphorus plays an essential role in the metabolism of fats and proteins.
As mentioned earlier, veal meat is high in niacin. This vitamin has a positive effect on brain function. Niacin in red meat also helps treat arthritis and control blood cholesterol. Also, the set of B vitamins improves cancer and cholesterol.
Protein carries oxygen in the human blood. Therefore, the better the oxygen supply to the body, the better the lung function. This oxygen also provides oxygen to the muscles and does not impair the body's immune function in long-term functions.
Veal is good for strengthening the body. Of course, this meat is slow to digest and has a cold nature. Red meat leads to the production of red blood cells; Therefore, blood concentration increases. Veal is used to cure lung, liver and intestinal diseases as soon as possible.
Adequate omega-3s in Veal is a barrier to increasing bad cholesterol. Therefore, people who suffer from obesity are advised to eat beef.
How to reduce the loss of Veal?
Choose the right cooking method. In other words, cook meats at low temperatures for a long time.
Eat vegetables along with red meat.
Use organic red meats. Because these animals lack growth hormones and are very useful for pregnant women as well as children.
Young veal does not need to be cooked too much because overcooking will lead to the loss of iron in the meat.
Application of different parts of beef and veal and the names of different parts of meat
Different parts of veal’s body:
1- Neck:The meat of this part is soft, full of fat and very tasty
2- Ribs:Its flesh is thin, soft, tender and high-fat. It is crispy and has a pleasant taste. Suitable for broth, beans, pilaf and laplo meat.
3- Back of the waist:Fillet and order is the softest part of the meat. It is suitable for steaks, filets and kebabs. The fillet is softer than the order.
4 - Thigh and head:The thigh and head include the muscles of the legs, arms and shoulders. They are suitable for preparing stews. The muscle can also be used for soup and broth, but it is also suitable for kebab dice.
5 - Breast and giblets:It is the hardest piece of meat and is used to prepare Halim and broth and minced mixture (Veal with lamb) to prepare kebab.
Nutritional value of 100 grams of cooked beef:
Energy: 172 kcal
Protein: 38/24 g
Fat: 56/7 grams
Cholesterol: 103 mg
Potassium: 337 mg
Calcium: 17 mg
Phosphorus: 217 mg