raw veal thymus
Also known as: veal thymus
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Also known as: veal thymus
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, veal thymus is a nutrient-dense organ meat that is low in calories (101 per 100g) and high in protein. It is an excellent source of Vitamin B12, phosphorus, and zinc, and uniquely contains high levels of Vitamin C, which is uncommon for meat products.
Veal thymus supports muscle growth and tissue repair through its complete protein profile. Its high Vitamin B12 content is essential for nerve function and red blood cell formation, while its phosphorus and potassium levels support bone health and energy metabolism.
Yes, veal thymus is very keto-friendly as it contains 0g of carbohydrates. Its high protein content and moderate fat levels make it an ideal choice for those following ketogenic or low-carb diets.
In its raw, natural state, veal thymus is 100% gluten-free. However, because it is frequently breaded or floured in traditional recipes like 'sweetbreads,' you should verify the preparation method if you have a gluten sensitivity.
Preparation typically involves soaking the thymus in cold water or milk for several hours to remove blood and impurities. Afterward, it is usually blanched for a few minutes, cooled in ice water, and the outer membrane and connective tissue are carefully peeled away.
Often referred to as 'sweetbreads,' veal thymus has a very mild, delicate, and slightly nutty flavor. It is prized for its tender, creamy texture, which becomes beautifully crisp when pan-seared or fried.
No, it is not recommended to eat veal thymus raw. Like other organ meats, it should be cooked to an internal temperature of at least 160°F (71°C) to eliminate any potential bacteria and ensure food safety.
raw veal thymus is a versatile ingredient found in cuisines around the world. With 101 calories per 100g and 17.21 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Raw veal thymus is highly perishable and should ideally be cooked the same day it is purchased. If necessary, store it in the coldest part of your refrigerator for no more than 24 hours.
Fresh veal thymus should be firm, off-white to pale pink, and have a clean, neutral scent. If it feels slimy, develops a greyish color, or emits a strong, sour, or ammonia-like odor, it has spoiled and should be discarded.
Yes, like most organ meats, veal thymus contains a significant amount of dietary cholesterol. While it is rich in essential vitamins and minerals, it should be consumed in moderation by those who are specifically monitoring their cholesterol intake.