Sautéed Sweetbreads
Sautéed sweetbreads are a classic delicacy made from the thymus or pancreas glands of a calf or lamb, typically prepared by blanching, pounding, and then pan-frying in butter or oil until golden and crispy. The dish is a staple in French and Italian cuisine, often served with a variety of sauces like lemon-butter, capers, or Madeira. It is prized for its rich, creamy texture and mild, savory flavor that contrasts with its crispy exterior.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with virtually no carbohydrates, making it a nutrient-dense option. A typical serving provides a substantial amount of B vitamins (especially B12), iron, and selenium, with a calorie count generally ranging from 300 to 450 kcal per serving.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 28 g |
| Carbs | 1 g |
| Fat | 28 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 350 mg |
| Vitamin B12 | 15 mcg |
| Iron | 4.5 mg |
| Selenium | 35 mcg |
| Zinc | 5 mg |
| Phosphorus | 420 mg |
| Niacin (B3) | 8 mg |
| Copper | 0.3 mg |
| Vitamin B6 | 0.5 mg |
Per 1 serving (150 g) · estimated, varies by recipe
💡 What's interesting
Sweetbreads are a 'nose-to-tail' ingredient, representing a culinary tradition that utilizes the entire animal to minimize waste. Nutritionally, they are an exceptionally rich source of vitamin B12, which is vital for nerve function and red blood cell formation, and they offer a unique, velvety mouthfeel that is unlike most other organ meats.
