Beef, New Zealand, imported, sweetbread, cooked, boiled
FDC 173092oz (85 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 27 · -27 vs Beef medianBoiled New Zealand beef sweetbread scores 27 of 100, a Low band mark ranking 49th of 60 in Beef, below the category's median of 54. Its standout is protein, excellent at 25 percent DV, in a cut that runs 318 calories per 100 g once cooked.
Sweetbread, the culinary name for beef thymus or pancreas, is typically boiled first to firm it up and then often pan-fried or breaded as a delicacy in French and other cuisines. The honest caveats here are saturated fat at 12.5 g per 100 g and cholesterol, notable at 249 mg per 100 g, both worth weighing against a standard 85 g serving, so it tends to suit occasional rather than everyday plates.
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Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 318 kcal | 16% |
| Total fat | 30 g | 38% |
| Saturated fat | 13 g | 63% |
| Cholesterol | 249 mg | 83% |
| Sodium | 52 mg | 2% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 13 g | 25% |
| Potassium | 258 mg | 5% |
| Calcium | 4 mg | 0% |
| Iron | 1.1 mg | 6% |
| Magnesium | 16 mg | 4% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 19 µg | 2% |
| Vitamin E | 0.79 mg | 5% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 270 kcal | 14% |
| Total fat | 25 g | 32% |
| Saturated fat | 11 g | 53% |
| Cholesterol | 212 mg | 71% |
| Sodium | 44 mg | 2% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 11 g | 21% |
| Potassium | 219 mg | 5% |
| Calcium | 3.4 mg | 0% |
| Iron | 0.95 mg | 5% |
| Magnesium | 14 mg | 3% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 16 µg | 2% |
| Vitamin E | 0.67 mg | 4% |
Source: USDA FoodData Central · Public domain
FDC 173092Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the beef median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Beef, ground, 70% lean meat / 30% fat, rawDensity 28 vs 27Beef, carcass, separable lean and fat, choice, rawDensity 31 vs 27Beef, cured, corned beef, brisket, rawDensity 31 vs 27Original analysis by NutriVerdict
In the kitchen and how to use it
Sweetbreads are the thymus gland of the animal, prized in classic and fine-dining cooking for a delicate, custardy texture once properly prepared. The typical method is to soak them, blanch or poach them (as this boiled preparation does), then peel off the outer membrane before pan-searing, breading and frying, or braising; boiling alone, as here, yields a soft, mild-tasting result often finished with butter, lemon, capers, or a cream sauce. They pair well with earthy sides like mushrooms, bacon, or root vegetable purees that complement their richness.
Because they're a specialty item, sweetbreads are usually bought fresh from a butcher a day or two before cooking and used quickly, since organ meats spoil faster than muscle cuts. At 318 calories per 85 g serving with 12.5 g of protein contributing 25% DV, and 29.8 g of fat per 100 g, boiled sweetbreads offer a concentrated protein source best treated as an occasional special-occasion dish rather than an everyday staple, given the preparation involved and their richness.
Frequently asked questions about beef, new zealand
How many calories are in boiled beef sweetbreads?
An 85 g serving has 318 calories, with 12.5 g of protein and 29.8 g of fat per 100 g.
Are sweetbreads a good protein source?
Yes, a serving provides 25% of the daily value for protein, making them a concentrated source despite being an offal cut.
How are sweetbreads typically prepared?
They're usually soaked, blanched or boiled to firm them up, then peeled of their membrane before pan-searing, breading, or braising for a final dish.