Meat
Throat
Throat sweetbreads are the more elongated thymus-related sweetbread pieces—slightly less uniform than heart-type lobes but identical in delicate, mild character when cleaned properly. They excel in ragouts and fried preparations where perfect medallion shape matters less. Soak, peel, blanch, then finish in butter or light braise. Season gently; the luxury is texture. Highly perishable—use fresh and keep cold.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 11.7 g
- Saturated Fat 5.17 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.72 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 71.3 mg
- Sodium 58.1 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 58.4 g
- Energy 206 kcal
- Water 58.4 g
- Protein 22.7 g
- Fat 11.7 g
- Saturated Fat 5.17 g
- Monounsaturated Fat 4.72 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 39.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.16 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 350 mg
- Major Minerals 348 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 71.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.16 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.7 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Throat of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
French butchers sorted throat sweetbreads for ragouts and garnishes.
British hotel cookery used throat sweetbreads in classic sauces.
Specialty offal suppliers listed throat sweetbreads for restaurant kitchens.