VEAL v/s BEEF

Veal is little higher in cholesterol than beef.  Fats help your body process vitamins, but too much leads to health problems.

Fat Content in Veal and Beef:

Similar cuts of beef and veal come from adult cows and calves. In a 3-ounce piece of braised veal top round there are 5.38 grams of fat and only 2.15 grams of saturated fat. Saturated fat should be limited in the diet. Veal has 114 milligrams of cholesterol, which is 38 percent of the Daily Value. Total fat is 8 percent of the Daily Value.

In comparison to the same 3-ounce cut of braised beef top round, there is slightly less fat and saturated fat are 4.53 grams of fat and 1.632 grams of saturated fat. Beef also has less cholesterol 77 milligrams at 26 percent of the Daily Value.

Difference:

Beef comes from beef cattle whereas, Veal is the meat from young male cattle usually younger than 20-weeks old. Male dairy calves are commonly used for veal production as they do not lactate and are therefore surplus to the requirements of the daily industry. Veal and beef both have the nutrients, vitamins and minerals found in red meat. The colour of the meat is darker and the structure and taste is slightly bold. Veal has light colour, a fine texture, a smooth taste and is more tender.

Digestion:

There are people who have difficulty in digesting beef or any other red meat but veal is easily absorbed by your digestive system because it is tender. Eating veal is good special for those people who have low carb diet because veal has zero carb. People who avoid eating high calorie or high cholesterol food can safely eat veal.

Summary:

Cutting the whole story to short; Beef is richer in vitamins almost two times, whereas in the area of minerals beef and veal are almost the same. Refereeing to calories, fats and proteins, beef is the winner. Thus, it is up to you which one to choose as different people have different requirements and preferences.