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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, braised veal thymus is a nutrient-dense organ meat that is very high in protein and relatively low in fat. It provides essential vitamins and minerals like B12 and phosphorus while containing only 125 calories per 100g serving.
It is an excellent source of complete protein for muscle repair and Vitamin B12 for nerve function. Additionally, its high phosphorus and potassium content support bone health, energy metabolism, and blood pressure regulation.
Yes, it is highly keto-friendly as it contains 0g of carbohydrates. It is an ideal protein source for those on low-carb or ketogenic diets, provided the braising liquid does not contain added sugars or starches.
Veal thymus, often called sweetbreads, has a mild, delicate, and slightly nutty flavor. Its texture is uniquely tender and creamy, lacking the strong 'offal' taste associated with liver or kidneys.
The meat itself is naturally gluten-free. However, you must check the ingredients used in the braising process, as some recipes use flour to thicken the sauce or stocks that may contain gluten.
Preparation usually involves soaking the raw thymus in cold water or milk to remove impurities, followed by a brief blanching. Once cooled, the outer membrane and any connective tissue are peeled away before the meat is braised.
Yes, it can be a great addition to a weight loss diet because it is high in protein (22.67g per 100g), which promotes fullness. Its relatively low calorie and fat content make it a lean, satisfying protein option.
braised cooked veal thymus is a versatile ingredient found in cuisines around the world. With 125 calories per 100g and 22.67 grams of protein, it's a nutritious addition to many dishes.
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Cooked veal thymus should be stored in an airtight container and consumed within 2 to 3 days. Keeping it submerged in a bit of its braising liquid can help maintain its moisture and delicate texture.
Yes, you can freeze it for up to 2 months. It is best to freeze the meat inside its braising sauce to protect it from freezer burn; thaw it in the refrigerator before reheating gently on the stovetop.
While 'sweetbreads' can refer to either the thymus or the pancreas, the thymus (throat sweetbread) is more common. It is generally preferred by chefs for its smoother, more consistent texture compared to the heart or stomach sweetbreads.