Sweetbread, lamb, raw

Lamb sweetbreads are offal from the thymus and pancreas. The figures here describe the raw food, rather than a cooked dish. They mainly provide protein and fat, along with vitamins and minerals. Per 100g, they contain 15g of protein, 7.8g of fat, 3g of saturated fat and 6µg of vitamin B12.

Protein is needed for the growth and repair of body tissues. Vitamin B12 supports normal nerve function and the formation of red blood cells. The saturated fat content is worth noting for people monitoring their intake. Cooking methods and added ingredients can change the nutritional composition of the finished dish. Full nutritional figures are in the tables below.