Meat
Sweetbread
Sweetbreads are the thymus (throat) and/or pancreas (heart sweetbread) of young cattle—delicate, mild offal with a creamy interior under a thin membrane. Classical French cookery soaks, blanches, peels, presses, then sautés or fries them; modern kitchens also roast and glaze. They are not brains and not testicles; the name is traditional English for these glands. They are prized as one of the most refined offal textures: crisp outside, custardy within when handled correctly. Never skip the soak and peel. Brown in butter, finish with lemon, capers, or a light jus. Supply depends on calf slaughter patterns, so quality sweetbreads are seasonal and limited.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.3 g
- Saturated Fat 5.02 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.99 g
- Polyunsaturated Fat 1.04 g
- Cholesterol 73.1 mg
- Sodium 57.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.4 g
- Water 58.4 g
- Energy 199 kcal
- Water 58.4 g
- Protein 22.4 g
- Fat 11.3 g
- Saturated Fat 5.02 g
- Monounsaturated Fat 4.99 g
- Polyunsaturated Fat 1.04 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.97 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.3 µg
- Minerals 421 mg
- Major Minerals 419 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 73.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.97 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.3 ·
Minerals
Sweetbread of Beef: composition reflects this culinary part relative to the whole ingredient.
History
French classical cuisine elevated ris de veau as a luxury offal for sauced service.
Hotel and club kitchens kept sweetbreads on fine-dining menus across Europe and America.
Modern bistros revived sweetbreads alongside other carefully prepared offal.