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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, veal pancreas is a nutrient-dense organ meat that provides high-quality protein and essential vitamins. It is particularly rich in Vitamin B12 for nerve function and contains Vitamin C, which is rare for meat. However, due to its high fat and cholesterol content, it should be consumed in moderation.
A 100g serving provides 15.5g of protein and is a great source of phosphorus for bone health and selenium, a powerful antioxidant. It is also highly valued for its Vitamin B12 content, which supports red blood cell formation and brain health.
Yes, veal pancreas is excellent for keto and low-carb diets as it contains 0g of carbohydrates. Its high fat content (19.1g per 100g) and moderate protein levels make it an ideal choice for those following a ketogenic lifestyle.
The term 'sweetbreads' is a culinary name that refers to either the thymus gland or the pancreas of a calf. The pancreas is specifically known as the 'stomach sweetbread' or 'heart sweetbread' and is prized for its rich, creamy texture compared to other organ meats.
Preparation usually involves soaking the raw organ in cold water or milk for several hours to remove blood and impurities. It is then typically blanched in simmering water, shocked in an ice bath, and pressed under a weight to firm the texture before the outer membrane is peeled off.
Veal pancreas has a very mild, delicate, and slightly nutty flavor. It is less 'gamey' than other organ meats like liver or kidney and is most famous for its tender, creamy, and succulent texture when cooked properly.
raw veal pancreas is a versatile ingredient found in cuisines around the world. With 235 calories per 100g and 15.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Raw veal pancreas is highly perishable and should be kept in the coldest part of the refrigerator and used within 24 hours of purchase. If you cannot cook it immediately, it can be frozen for up to two months, though the texture is best when fresh.
In its raw form, veal pancreas is naturally gluten-free. However, many traditional recipes involve dredging the meat in wheat flour before pan-frying, so you must use a gluten-free flour substitute if you have a gluten intolerance.
Fresh veal pancreas should be pale pink or off-white and feel firm. If it develops a slimy texture, a greyish tint, or a strong, sour, or ammonia-like odor, it has spoiled and should be discarded immediately.
You should exercise caution, as organ meats like veal pancreas are significantly higher in cholesterol than muscle meats. While it offers many vitamins, those with high cholesterol or heart health concerns should consult a doctor and limit their portion sizes.