Beef scores DIAAS 97–99% boiled. Top-tier protein quality (Hodgkinson et al., J Nutr 2018). Per 100 g veal: 218 kcal, 30.3 g protein, 9.8 g fat. Veal cuts cook faster than beef — shorter time means less moisture loss.
How should I track Veal, breast, whole, boneless, separable lean only, cooked, braised?
Veal, breast, whole, boneless, separable lean only, cooked, braised is high in zinc. The simplest way to track Veal, breast, whole, boneless, separable lean only, cooked, braised accurately is to weigh it raw, before cooking. According to USDA cooking yield data, meat loses 20–30% of its weight during cooking as moisture evaporates — so 150 g raw becomes roughly 105–120 g cooked. If you log the cooked weight using raw nutrition values, you will undercount your protein and calories. A kitchen scale takes the guesswork out of it. Quick tip: cook a batch, weigh it before and after, and you will know your personal shrink ratio for next time.
