Veal, loin, separable lean and fat, raw
FDC 173823oz (113 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 53 · -19 vs Lamb, veal & game medianRaw veal loin, with its separable lean and fat retained, scores 53 of 100, Fair band, ranking 48 of 60 in the Lamb, Veal & Game category, where the median score is 72. Protein reaches 40% of the Daily Value, with magnesium adding a smaller 10%, in a cut delivering 20.1 g protein and 10.1 g fat per 100 g.
Veal loin is the cut usually reserved for chops or roasts, cooked quickly to keep the meat tender given how lean young veal tends to be. This brief lists no specific limits for it, and its sodium sits at a modest 98 mg per 100 g. Veal sirloin, or the composite of trimmed retail cuts, both score higher in this category for those wanting a comparable cut with a stronger overall density score.
See how this score is calculated, build a plate around veal, loin, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 177 kcal | 9% |
| Total fat | 10 g | 13% |
| Saturated fat | 3.6 g | 18% |
| Cholesterol | 59 mg | 20% |
| Sodium | 98 mg | 4% |
| Carbohydrate | 0.07 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 20 g | 40% |
| Potassium | 241 mg | 5% |
| Calcium | 14 mg | 1% |
| Iron | 0.84 mg | 5% |
| Magnesium | 43 mg | 10% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.3 mg | 2% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 200 kcal | 10% |
| Total fat | 11 g | 15% |
| Saturated fat | 4.1 g | 20% |
| Cholesterol | 67 mg | 22% |
| Sodium | 111 mg | 5% |
| Carbohydrate | 0.08 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 23 g | 45% |
| Potassium | 272 mg | 6% |
| Calcium | 16 mg | 1% |
| Iron | 0.95 mg | 5% |
| Magnesium | 49 mg | 12% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.34 mg | 2% |
Source: USDA FoodData Central · Public domain
FDC 173823Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the lamb, veal & game median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Veal, sirloin, separable lean and fat, rawDensity 54 vs 53Veal, composite of trimmed retail cuts, separable lean and fat, cookedDensity 55 vs 53Veal, composite of trimmed retail cuts, separable lean and fat, rawDensity 58 vs 53Original analysis by NutriVerdict
In the kitchen and how to use it
Veal loin is a tender cut from young cattle, pale pink in color with a fine grain and mild, delicate flavor compared to beef. It is typically cut into chops or scaloppine, pounded thin for quick pan-frying, breaded for dishes like veal Milanese, or roasted whole as a loin roast. It pairs well with butter, sage, lemon, white wine, and mushroom sauces, and because it is lean and fine-textured, it cooks quickly and can dry out if overcooked, so a hot, short sear or a light braise suits it best.
Choose veal loin that is pale pink and firm, avoiding any grayish or overly dark coloring, and keep it refrigerated for a few days or frozen for longer storage before cooking. Per 100 grams it has 177 calories, 20.1 grams of protein, meeting 40% of the daily protein value, and only 98 milligrams of sodium, a genuinely low figure for a meat. Fat comes in at 10.1 grams per 100 grams in this lean-and-fat cut, and there is essentially no carbohydrate, so it functions as a straightforward protein anchor for a plate rounded out with vegetables and a starch.
Frequently asked questions about veal, loin
How many calories are in veal loin?
Veal loin, separable lean and fat, has 177 calories per 100 grams.
Is veal loin a good source of protein?
Yes, it provides 20.1 grams of protein per 100 grams, about 40% of the daily protein value, with low sodium at 98 milligrams.
How is veal loin typically prepared?
It is often cut into chops or thin scaloppine for quick pan-frying, or roasted whole, paired with butter, sage, or lemon.