White veal is a product good gourmet food with large properties that is gaining many consumers in recent years. With a better value for money than red meat, this type of veal also barely has fat. Do you want to know why it is said to be so healthy and why it is gaining so many followers? Today we discover it.
Why is white veal healthy?
The white veal in the first place is tender and easy to digest. It comes from animals with a slaughter age between 0 and 8 months and although it is a luxury product it is worth including it in our dishes from time to time for its many benefits.
Some of its many properties are that this lean meat contains hardly any carbohydrates and protein it is your main nutrient present. It is also rich in Vitamin B12, which can help your body metabolize proteins and create red blood cells; has a high content of water; and it is rich in potassium, zinc and calcium.
Although an important and not so good aspect to take into account is that white meat can also raise our cholesterol, so it is necessary to make it a regulated consumption. Since the only way to reduce the risk of suffering high cholesterol levels is to resort to a diet based on the proteins of vegetables such as legumes, nuts or dairy products and reduce the abusive consumption of all types of meat, both red and White.
How is it different from red veal?
The first difference between these two meats is obvious, the color. White veal is much paler than red. This is due to the lack of myoglobin, a protein that makes up the muscles and that has a very intense red color. In the same way, this leads us to the second difference, and that is that in myoglobin the iron in large quantities, so the red veal has more than the white one that does not have.
Another similarity that these two types of meat products have can be seen in the juiciness and in the tenderness. White veal does not contain nerves, so it is juicier and more tender and is also more suitable for the digestion of children and the elderly. Part of these two characteristics are given by how their animals of origin have been fed, since in the case of the white they feed only on breastmilk and not also grass as in the case of red veal. Finally, the white veal is characterized by being almost odorless unlike red veal.
Recipe for white veal in mushroom sauce
To enjoy this meat well, what is better than daring to innovate with our recommendation of white veal in mushroom sauce. To make this main dish you do not need more than an hour of a clock and the simple ingredients only with white beef fillets, mushrooms, an onion, a lemon and a glass of liquid cream.
The first thing you should do to start this recipe is to sauté the veal in a frying pan with a little oil until golden brown on both sides and remove it. Then, you have to fry the finely chopped onion until it turns transparent and add the sliced mushrooms along with the lemon juice. Then add the liquid cream and leave it boiling until the sauce thickens. Finally, it only remains to add the mushrooms and onion, pour the sauce over the meat and… ready to serve and enjoy!
Despite being a gourmet product you can buy white veal in supermarkets like To field or in Mercadona or if you prefer, in specialized butchers in your area. And, although its price is somewhat higher than red veal, it is worth eating thanks to its incredible characteristics and properties. Did you know the differences with red meat? Which prefer? If you haven't tried both types yet, it's time for you to do so.
