Group · Meat
Diced veal (for stew)
Diced veal for stew is lean meat cut from parts that are ideal for long, slow cooking, such as the shoulder, neck or shank. Tender and delicate, this white meat shines in convivial dishes: blanquette, veal sauté, navarin or stew with vegetables. Nutritionally, it is an ally of choice: per 100 g, there are about 166 calories, nearly 27.6 g of protein, only 6.17 g of fat and 0 g of carbohydrate. Rich in complete protein and low in fat, diced veal naturally has a place in a balanced diet, whether you want to look after your figure or support an active lifestyle.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 166 kcal |
| Kilojoules | 698 kJ |
| Protein | 27,6 g |
| Fat | 6,2 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin B122,69 µg108 %
- Zinc5,3 mg53 %
- Vitamin B36 mg38 %
- Vitamin B60,38 mg27 %
- Selenium9,2 µg17 %
- Iron1,16 mg8 %
- Omega-6 LA0,47 g5 %
- Omega-3 ALA0,02 g1 %
See the last nutrient
- DHA0 g1 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
The nutrition facts of diced veal make it a particularly interesting meat: very rich in protein (nearly 27.6 g per 100 g), low in fat and free of carbohydrate, it offers an excellent ratio between protein density and moderate calorie intake. Allow a portion of 100 to 150 g per person, adjusted to your activity and goals.
- Cooking methods: favour gentle, long simmering, which tenderises the fibres and brings out the flavours. Quickly searing over a high heat before covering and cooking at a gentle simmer keeps the meat moist. Cooking in a casserole with stock, onions, carrots and herbs (thyme, bay leaf) remains the safe bet.
- Pairings: combine veal with vegetables (mushrooms, peas) and starchy foods with a moderate glycaemic index for a complete meal. To limit calories, lighten the sauce by replacing the cream with a little yoghurt or a fat-skimmed stock.
- Storage: keep raw diced veal for 1 to 2 days in the fridge, or freeze it. Once stewed, it keeps for 2 to 3 days and suits batch cooking well, to plan your meals for the week.
In terms of key nutrients, veal provides complete protein containing all the essential amino acids, iron, zinc and B vitamins. These strengths make it a benchmark meat for athletes: after a weights or endurance session, a veal dish promotes muscle repair and building. For bulking, pair it with a source of carbohydrate; when cutting, its low fat content is valuable. If you are looking for other practical protein sources, discover our protein snack ideas and our guidelines on fitness nutrition.
For weight control, diced veal ticks all the boxes of a weight-loss meal: filling thanks to protein, sugar-free and low in fat. Vigilance is needed mainly with the sauce, butter or oil added during cooking, which can quickly add to the calorie bill. Prefer controlled cooking and light accompaniments.
You can vary the pleasure with other cuts such as veal escalope or minced veal. Also explore our whole meat family and compare nutrition using the calorie table.