Sweetbreads with lemon and capers
Sweetbreads with lemon and capers is a classic European dish featuring pan-seared thymus or pancreas glands, typically from veal or lamb, finished with a bright, tangy sauce. The primary ingredients are the sweetbreads themselves, often marinated and dredged in flour, along with lemon juice, capers, butter, and sometimes white wine or broth. It is a traditional delicacy in French and Italian cuisines, often found in bistro or trattoria menus.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates. It provides a good source of B vitamins, particularly B12, as well as minerals like selenium and phosphorus, with a typical serving containing roughly 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 32 g |
| Carbs | 5 g |
| Fat | 34 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 680 mg |
| Vitamin B12 | 12.0 mcg |
| Selenium | 42.0 mcg |
| Phosphorus | 380 mg |
| Zinc | 4.5 mg |
| Riboflavin (B2) | 0.5 mg |
| Niacin (B3) | 6.0 mg |
| Iron | 2.8 mg |
| Potassium | 310 mg |
Per 1 serving (about 150 g cooked) · estimated, varies by recipe
💡 What's interesting
Culturally, sweetbreads are considered a 'nose-to-tail' delicacy, prized for their tender, creamy texture and mild flavor that absorbs sauces beautifully. Nutritionally, they are an exceptionally dense source of high-quality protein and certain micronutrients, though they are also high in cholesterol.
