Know what’s on your plate
Veal pancreas
Calories & nutrition facts
variety meats and by-products, raw
Nutrition facts
Per 100 g% DV- Calories 182 kcal —
- Protein 15 g 30%
- Carbohydrate 0 g 0%
- Fat 13 g 17%
- Saturated fat 4.5 g 23%
- Fibre 0 g 0%
- Sodium 67 mg 3%
- Cholesterol 173 mg 58%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 16 mg 18%
- Thiamin (B1) 0.13 mg 11%
- Riboflavin (B2) 0.43 mg 33%
- Niacin (B3) 4.3 mg 27%
- Vitamin B6 0.19 mg 11%
- Folate (B9) 3 µg 1%
- Vitamin B12 13.4 µg 558%
Minerals
- Calcium 19 mg 1%
- Iron 2.1 mg 12%
- Magnesium 18 mg 4%
- Phosphorus 329 mg 26%
- Potassium 278 mg 6%
- Zinc 2.6 mg 24%
- Copper 0.06 mg 7%
- Manganese 0.15 mg 7%
- Selenium 20.7 µg 38%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 182 | 15 g | 0 g | 13 g |
| 1 × oz | 28.4 g | 52 | 4.3 g | 0 g | 3.7 g |
| 2 × oz | 56.7 g | 103 | 8.5 g | 0 g | 7.4 g |
| ½ × oz | 14.2 g | 26 | 2.1 g | 0 g | 1.9 g |
| 3 × oz | 85.1 g | 155 | 13 g | 0 g | 11 g |
| 4 × oz | 113.4 g | 206 | 17 g | 0 g | 15 g |
Similar foods
- Lamb pancreasvariety meats and by-products, raw152 kcal / 100 g
- Pork pancreasfresh, variety meats and by-products, raw199 kcal / 100 g
- Veal thymusvariety meats and by-products, raw101 kcal / 100 g
- Veal kidneysvariety meats and by-products, raw99 kcal / 100 g
- Beef pancreasraw235 kcal / 100 g
- Lamb spleenvariety meats and by-products, raw101 kcal / 100 g
- Sweetbreadraw89 kcal / 100 g
- Calf sweetbreadraw97 kcal / 100 g
- Calf kidneyraw81 kcal / 100 g
- Beef sweetbreadnew zealand, imported, raw303 kcal / 100 g
Questions about Veal pancreas
Is veal pancreas the same as sweetbreads?
Not usually: sweetbreads most often mean the thymus, while veal pancreas is a different gland. Ask your butcher to confirm which organ you are buying, as the names can be used loosely.
How do you prepare veal pancreas before cooking?
Rinse it, then soak it in cold water for an hour, changing the water once. Blanch for 2–3 minutes, cool in iced water, and peel away the thin membrane and any firm tubes before cooking.
How do you cook veal pancreas so it turns crisp?
Pat it very dry, slice it, dust lightly with flour and pan-fry in butter or oil over a medium-high heat for about 3–4 minutes per side, until golden and cooked through. A squeeze of lemon at the end cuts through its richness.
How should you store veal pancreas?
Keep it covered in the coldest part of the fridge and cook it within a day of buying. For longer storage, wrap it airtight and freeze it; thaw it in the fridge and use it promptly.
What goes well with veal pancreas?
Its rich, tender texture works well with lemon, capers, parsley and browned butter. Serve it with mashed potato or a sharp salad; it is also used in French-style dishes with a creamy mushroom sauce.
Can you substitute veal pancreas with another offal?
Veal thymus is the closest swap for a tender, mild result, though it is leaner: it has 3.1 g fat per 100 g, compared with 13 g in veal pancreas. Veal kidneys are firmer and more strongly flavoured.
What nutrients stand out in veal pancreas?
It is high in vitamin B12, with 13.4 µg per 100 g, and is a source of selenium, with 20.7 µg per 100 g.
Source: USDA FoodData Central 174362 · per 100 g · carbohydrate per EU label, fibre excluded
