Although the age standards for veal vary, the term is generally used to describe a young calf from 1 to 3 months old. Veal is often cooked by any moist heat method to compensate for its lack of natural fat. One must be careful to not overcook veal as it dries out easily.
The term vinegar comes from the French vin aigre meaning sour wine. Vinegar is made by bacterial activity that changes fermented liquid such as wine, beer or cider into a weak solution of acetic acid. Vinegar is essential in making pickles, mustards and vinaigrettes.
 

 
FOOD
SERVING
SIZE
TOTAL
CALORIES
FAT
GMS
PROTEIN
GMS
CARBS
GMS
FIBER
GMS
CHOL.
MGS
SODIUM
MGS
Vanilla Extract, pure
1 tsp.
10
0.0
0.0
0.3
0.0
0
0
Veal, Ground, raw
3 oz.
120
5.7
16.2
0.0
0.0
69
69
Veal, Loin, raw
3 oz.
96
2.7
17.1
0.0
0.0
66
75
Veal, Shoulder, whole, raw
3 oz.
93
2.4
16.5
0.0
0.0
72
79
Veal, Sirloin, raw
3 oz.
93
2.1
17.1
0.0
0.0
66
66
Vinegar, Apple Cider
1 tbsp.
2
0.0
0.0
0.9
0.0
0
0
Vinegar, White
1 tbsp.
2
0.0
0.0
0.0
0.0
0
1

 


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