Veal comes from young cattle as opposed to beef from older cattle. It is a lean meat, which fits well to a diet to prevent cardiovascular disease. The calf is a major source of various vitamins and minerals, including iron the, zinc and vitamins of group B. The calf is low in fat and saturated fatty acids, which advantageously positioned relative to d other meats, in the prevention of cardiovascular disease. In addition, the calf contains oleic acid, a monounsaturated fatty acid that could lead to better control of risk factors for cardiovascular disease. It also contains selenium, which gives it advantages for heart protection.
Do not be put off by the use of offal. Veal tail soup is actually a tasty dish, with flavors of Provence. The calf offers various culinary possibilities. Cooked slowly, its meat becomes tender and juicy. Use the cooking juices to prepare a delicious soup.