Beef, New Zealand, imported, sweetbread, cooked, boiled
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 6% | |
| Riboflavin | 0.1 MG | 9% | |
| Niacin | 1.6 MG | 10% | |
| Pantothenic acid | 0.5 MG | 10% | |
| Vitamin B-6 | 0.0 MG | 2% | |
| Vitamin B-12 | 1.5 UG | 63% | |
| Vitamin A, RAE | 19 UG | 2% | |
| Vitamin E (alpha-tocopherol) | 0.8 MG | 5% | |
| Vitamin D (D2 + D3) | 0.6 UG | 3% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 4 MG | 0% | |
| Iron, Fe | 1.1 MG | 6% | |
| Magnesium, Mg | 16 MG | 4% | |
| Phosphorus, P | 356 MG | 28% | |
| Potassium, K | 258 MG | 5% | |
| Sodium, Na | 52 MG | 2% | |
| Zinc, Zn | 1.2 MG | 11% | |
| Copper, Cu | 5.1 MG | 567% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 11 UG | 20% |
Nutrition Highlights
- Good source of protein with 12.5g per 100g.
- Good source of Phosphorus, P (28% DV).
- Rich source of Copper, Cu (567% of Daily Value per 100g).
- Good source of Selenium, Se (20% DV).
- Rich source of Vitamin B-12 (63% of Daily Value per 100g).
About Beef, New Zealand, imported, sweetbread, cooked, boiled
These delicate organ meats are harvested from young cattle and are prized for their tender texture and mild flavor. They consist primarily of the thymus and pancreas, which are rich in essential nutrients. When prepared properly through gentle cooking methods, they develop a soft, creamy consistency that pairs well with a variety of seasonings and sauces.
Nutritionally, these organ meats are notably high in protein while containing no carbohydrates or fiber. They're also an excellent source of vitamin C, providing a substantial portion of the daily recommended intake. The high fat content contributes to their rich taste and smooth texture, though this should be considered by those monitoring their fat intake. The combination of protein and vitamin C makes them particularly valuable for supporting immune function and tissue repair.
In culinary applications, these meats are typically blanched before cooking to help maintain their delicate structure. They're often sautéed with butter and herbs, breaded and fried, or incorporated into sophisticated dishes like pâtés and terrines. Many chefs recommend serving them with acidic elements like lemon or capers to balance their richness. Due to their perishable nature, they should be consumed within a day or two of purchase and kept refrigerated until ready to prepare.
Compare Beef, New Zealand, imported, sweetbread, cooked, boiled
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