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Veal sweetbreads

A delicacy offal of a milk-fed calf with a very tender creamy texture, breaded and fried in butter, with mushroom and lemon sauce.

Veal sweetbreads (thymus) are a delicacy offal of a milk-fed calf, cream-white, with a very tender, almost creamy texture and a mild milky-meaty taste. They are soaked, blanched, trimmed of membranes, then breaded and fried in butter to a golden crust, served with mushroom, lemon or Madeira sauce, capers and puree.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Veal sweetbreads, Raw: Calories 303.0 kcal, Proteins 11.5 grams, Fats 28.6 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories303.0 kcal

Proteins11.5 grams

Fats28.6 grams

Carbohydrates0.0 grams

Veal sweetbreads, Boiled: Calories 318.0 kcal, Proteins 12.5 grams, Fats 29.8 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories318.0 kcal

Proteins12.5 grams

Fats29.8 grams *

Carbohydrates0.0 grams

Yield: 100 g raw → 92 g cooked

Veal sweetbreads, Stewed: Calories 202.0 kcal, Proteins 34.5 grams, Fats 7.1 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories202.0 kcal

Proteins34.5 grams

Fats7.1 grams *

Carbohydrates0.0 grams

Yield: 100 g raw → 33 g cooked

Veal sweetbreads, Baked: Calories 197.0 kcal, Proteins 27.2 grams, Fats 9.7 grams, Carbohydrates 0.1 grams per 100 g of product.

Calories197.0 kcal

Proteins27.2 grams

Fats9.7 grams *

Carbohydrates0.1 grams

Yield: 100 g raw → 42 g cooked

Veal sweetbreads, Fried: Calories 178.0 kcal, Proteins 27.5 grams, Fats 7.6 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories178.0 kcal

Proteins27.5 grams

Fats7.6 grams *

Carbohydrates0.0 grams

Yield: 100 g raw → 42 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Empanadas with gibletsLatin American cuisine | Bakery and desserts

Empanadas with offal are a traditional Latin American dish steeped in rich history and culinary heritage. These crispy pastries with an unusual filling of tripe and gizzard transport us to the kitchens of indigenous peoples, where every dish utilizes all possible ingredients for a rich flavor. The first filling is spicy due to the combination of red pepper, cumin, and olives, while the second is tender with creamy sauce and milk. The thin, golden dough gives the empanada a delightful crunch. Served hot, they pair perfectly with spicy sauce or fresh herbs, offering a deep, rich flavor and texture. These pastries are not just food but a true gastronomic story that unites traditions and bold flavor decisions.