Beef, variety meats and by-products, thymus, cooked, braised
* 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 | 30.2 MG | 34% | |
| Thiamin | 0.1 MG | 7% | |
| Riboflavin | 0.2 MG | 17% | |
| Niacin | 1.8 MG | 12% | |
| Pantothenic acid | 2.0 MG | 39% | |
| Vitamin B-6 | 0.1 MG | 5% | |
| Folate, total | 1 UG | 0% | |
| Vitamin B-12 | 1.5 UG | 63% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 1.5 MG | 8% | |
| Magnesium, Mg | 10 MG | 2% | |
| Phosphorus, P | 364 MG | 29% | |
| Potassium, K | 433 MG | 9% | |
| Sodium, Na | 116 MG | 5% | |
| Zinc, Zn | 2.2 MG | 20% | |
| Copper, Cu | 0.0 MG | 5% | |
| Manganese, Mn | 0.1 MG | 4% | |
| Selenium, Se | 21.6 UG | 39% |
Nutrition Highlights
- Excellent source of protein with 21.9g per 100g, great for muscle building and recovery.
- Good source of Phosphorus, P (29% DV).
- Good source of Zinc, Zn (20% DV).
- Good source of Selenium, Se (39% DV).
- Good source of Vitamin C, total ascorbic acid (34% DV).
- Good source of Pantothenic acid (39% DV).
About Beef, variety meats and by-products, thymus, cooked, braised
This organ meat comes from the thymus gland of cattle and is known for its delicate texture and mild flavor when cooked. Often referred to as sweetbreads, it's a nutrient-dense food that provides high-quality protein along with essential vitamins and minerals. The thymus is particularly rich in B vitamins, especially vitamin B12, which is crucial for nerve function and red blood cell formation. It also contains significant amounts of selenium, zinc, and iron, making it a valuable addition to a balanced diet.
When prepared through braising, this cut becomes tender and develops a rich, savory flavor that pairs well with various herbs and seasonings. Its high protein content and absence of carbohydrates make it suitable for low-carb and ketogenic diets. However, due to its relatively high fat content, including saturated fat, moderation is key for those monitoring their fat intake. Common culinary uses include pan-searing, grilling, or incorporating it into sophisticated dishes where its unique texture can shine. Many chefs value it for its versatility and ability to absorb flavors from accompanying ingredients.
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