Fried Sweetbreads
Fried sweetbreads are a classic delicacy made from the thymus gland (or sometimes pancreas) of a calf or lamb, typically marinated, dredged in flour, and pan-fried until golden and crispy on the outside while remaining tender inside. They are a staple in French, British, and American steakhouse cuisines, often served with a pan sauce, lemon, or as part of dishes like Sweetbreads à la Nantua.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, providing a rich source of B vitamins (especially B12), iron, and selenium. A typical serving contains roughly 400-500 calories, depending on preparation and portion size.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 30 g |
| Carbs | 5 g |
| Fat | 35 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 350 mg |
| Vitamin B12 | 15 mcg |
| Iron | 4.5 mg |
| Selenium | 45 mcg |
| Phosphorus | 400 mg |
| Zinc | 5 mg |
| Copper | 0.3 mg |
| Niacin (B3) | 8 mg |
| Riboflavin (B2) | 0.5 mg |
Per 1 serving (150 g, cooked) · estimated, varies by recipe
💡 What's interesting
Sweetbreads are a prime example of 'nose-to-tail' eating, prized in culinary traditions for their unique, creamy texture and mild flavor that absorbs sauces beautifully. Nutritionally, they offer a dense concentration of micronutrients often lacking in muscle meats, making them a traditional restorative food in many European cultures.
