Veal is lean. In addition, it is low in sodium, and an excellent choice for sodium restricted diets.
Veal is a source of B-complex vitamins. Veal has the advantage that little of the vitamins are lost during preparation (cooking).
Veal contains very little fat, not more than 10 grams of fat per 100 grams, many of them unsaturated fats and because of this, veal is considered very lean.
Veal has a balanced amino acid profile containing "proteins of a high quality".
Veal is a good source of iron, calcium, sodium, potassium, phosphorus, fluoride, and zinc.
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