Protein is essential to keep the body’s hormones, enzymes and immune system functioning properly. Veal is a high-quality protein source and recent nutrient analysis confirmed that Canadian veal exceeds other meat protein sources in terms of nutritional benefits by not only providing all essential amino acids, but also assisting in maintaining healthy organs and body tissue.
Iron is an essential mineral found in every living cell. It is involved in energy metabolism and plays an important role in physical and mental performance. Iron deficiency can progress to iron deficiency anemia with symptoms that include fatigue, headaches, difficulty concentrating, irritability and even depression. Iron is so important that new dietary recommendations have increased the requirement for this mineral for several populations including adolescent females, women (18-49 yrs) and those who do not consume animal products. The natural combination of protein, vitamins and minerals in veal enhances iron absorption over non-animal sources
Excellent source of Vitamin B12
Veal is an excellent source of Vitamin B12 which is responsible for normal cell function and metabolism, including the synthesis of genetic material that is important to the brain and central nervous system. Vitamin B12 is only available from animal sources such as veal. For those who choose to avoid meat in their diet, nutritional supplements are necessary to obtain this essential vitamin.
The majority of veal cuts are an excellent source of zinc. It plays an important role in helping the body resist infections and is essential for normal growth and development. Zinc stimulates taste and is important for healthy eating patterns. Even mild zinc deficiency has negative health impacts including poor growth, impaired learning ability, reduced work performance and lowered resistance to infections. In addition to enhancing bone formation in children and young adults, an adequate zinc level also appears to protect against bone loss in older adults. As with iron, the zinc in veal is easier for the body to digest and assimilate in comparison to grain products, vegetables and fruits.