Meat

Ground

Ground Veal is broken muscle for flexible cookery. Brown for flavour; do not overwork patties. Cook veal ground to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Escalopes, osso buco, chops, and roasts show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BakedCookedFreshGrilledPan FriedSimmered

Traits

BindsBinds WellConvenientEvenFine TextureQuick Cook

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 189

Amount per 100 g

Total Fat 12.2 g
Saturated Fat 4.79 g
Trans Fat 0.2 g
Monounsaturated Fat 4.74 g
Polyunsaturated Fat 1.03 g
Cholesterol 71.4 mg
Sodium 56.7 mg
Salt 0.16 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.7 g
Water 60.5 g

Detailed nutrients

Energy 189 kcal
Water 60.5 g
Protein 22.7 g
Fat 12.2 g
- Saturated Fat 4.79 g
- Monounsaturated Fat 4.74 g
- Polyunsaturated Fat 1.03 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 36.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.33 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.4 µg
Minerals 334 mg
- Major Minerals 333 mg
  - Calcium 48 mg
  - Sodium 56.7 mg
  - Potassium 228 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.16 g
Cholesterol 71.4 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.33 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.4 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.4 ·

Minerals

Sodium: 56.71 · Potassium: 228 · Calcium: 48 · Iron: 1.5 ·

Ground of Veal: composition reflects this culinary part relative to the whole ingredient.

History

1800

Butchers charted ground of veal as cookery specialised by muscle and joint.

1950

Retail packing standardised ground portions of veal for home kitchens.

2000

Ready-to-cook ground packs of veal expanded for convenience cooking.