Veal, 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 | 39.4 MG | 44% | |
| Thiamin | 0.1 MG | 5% | |
| Riboflavin | 0.1 MG | 8% | |
| Niacin | 3.4 MG | 21% | |
| Pantothenic acid | 1.1 MG | 22% | |
| Vitamin B-6 | 0.0 MG | 2% | |
| Folate, total | 20 UG | 5% | |
| Choline, total | 209.3 MG | 38% | |
| Vitamin B-12 | 2.9 UG | 119% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 4 MG | 0% | |
| Iron, Fe | 1.2 MG | 7% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 627 MG | 50% | |
| Potassium, K | 435 MG | 9% | |
| Sodium, Na | 59 MG | 3% | |
| Zinc, Zn | 2.1 MG | 19% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 21.5 UG | 39% |
Nutrition Highlights
- Excellent source of protein with 22.7g per 100g, great for muscle building and recovery.
- Rich source of Phosphorus, P (50% of Daily Value per 100g).
- Good source of Selenium, Se (39% DV).
- Good source of Vitamin C, total ascorbic acid (44% DV).
- Good source of Niacin (21% DV).
- Good source of Pantothenic acid (22% DV).
About Veal, variety meats and by-products, thymus, cooked, braised
The thymus gland is a soft, delicate organ meat that comes from young animals. When cooked using moist-heat methods like braising, it develops a tender texture and mild flavor that makes it appealing even to those who are new to organ meats. This cut is particularly lean, containing minimal fat and no carbohydrates, making it an excellent choice for those seeking high-protein, low-calorie options.
Nutritionally, this organ meat stands out for its impressive protein content, providing over 22 grams per 100-gram serving while keeping calories relatively low at just 125. The absence of carbohydrates and fiber makes it suitable for ketogenic and other low-carb dietary approaches. While it contains only modest amounts of fat, the protein is complete, offering all essential amino acids needed for tissue repair and maintenance. Its mineral content includes selenium, zinc, and iron, though exact amounts can vary based on the animal's diet and age.
In culinary applications, this cut shines when gently braised to preserve its delicate texture. It's often breaded and pan-fried, creating a crispy exterior while maintaining a creamy interior. Some cuisines feature it in sophisticated preparations, pairing it with light sauces or incorporating it into terrines. When preparing it at home, brief cooking is key to prevent toughening this tender organ meat. Many chefs recommend soaking it in milk before cooking to mellow any strong flavors and ensure the most pleasant eating experience.
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