Group · Meat
Veal sweetbreads
Veal sweetbreads are a prized offal, particularly appreciated in fine dining. They are the thymus gland of a young calf, a tender, melting gland with a delicate texture and a fine taste, much milder than other offal. They come in two main forms: the heart sweetbread (the most sought after, round and fleshy) and the throat sweetbread, which is more elongated. In terms of nutrition facts, veal sweetbreads provide 174 kcal per 100 g, around 21 g of protein, 5.8 g of fat and 9.52 g of carbohydrate, which comes mostly from the flour they are often rolled in before cooking. They are therefore a source of good-quality, relatively lean protein, which can have a place in a balanced diet when prepared sensibly.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 174 kcal |
| Kilojoules | 733 kJ |
| Protein | 21 g |
| Carbohydrate | 9,6 g |
| Fat | 5,8 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin B124,9 µg196 %
- Phosphorus627 mg90 %
- Vitamin C39,4 mg49 %
- Vitamin B51,77 mg30 %
- Vitamin B34,4 mg28 %
- Potassium435 mg22 %
- Zinc1 mg10 %
- Vitamin B920 µg10 %
See the other 10 nutrients
- Vitamin B10,09 mg8 %
- Copper0,07 mg7 %
- Vitamin B20,1 mg7 %
- Magnesium24 mg6 %
- Vitamin B60,08 mg6 %
- Iron0,5 mg4 %
- Iodine4 µg3 %
- Manganese0,02 mg1 %
- Vitamin E0,09 mg1 %
- Calcium4 mg1 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
Veal sweetbreads require careful preparation. Before cooking, soak them in cold water for several hours, blanch them, then press them to remove the thin membrane around them. Once ready, they lend themselves to many uses in the kitchen: pan-fried in butter to get a golden crust, gently braised, or served in a sauce with mushrooms and a touch of cream. Gentle cooking keeps their characteristic softness without drying them out.
Nutritionally, veal sweetbreads are rich in complete protein (nearly 21 g per 100 g) and moderate in fat. Their 9.52 g of carbohydrate per 100 g comes mostly from the flour they are often coated in before pan-frying or braising: without flour they contain almost none, and they contain no fibre. Like most offal, they also provide minerals and B vitamins. A word of caution, though: offal is generally high in cholesterol and purines, so it should be eaten in moderation, with a portion of 100 to 150 g from time to time rather than every week.
For slimming, their calorie density stays reasonable as long as you limit fatty additions when cooking. Choose light cooking rather than a generous sauce, and serve your sweetbreads with seasonal vegetables for a balanced, filling dish. Avoid deep-frying them in large amounts of fat if you are watching your weight.
For active people, veal sweetbreads can be an interesting source of protein in a post-workout meal, useful for muscle recovery. You can pair them with starchy foods such as rice or sweet potato to replenish glycogen stores. Whether you are bulking up or cutting, their good protein content and moderate carbohydrate make them an easy ally to include.
If you are looking for other protein sources in the same family, explore for example the more classic veal escalope, or calf’s liver, another popular offal. You can also browse the whole meat family to compare calories and nutrient content. Keep sweetbreads in the fridge and eat them very fresh, ideally on the day you buy them, as this is a delicate product.