TypeBase Blood Type Diet Values: sweetbreads
TYPEBASE4 INDEX >> MEAT >>
SWEETBREADS
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SCIENTIFIC NAME: BOS TAURUS
FRANCAIS: RIS DE VEAU
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General Description:
Prized by gourmets throughout the world, sweetbreads are the thymus glands of veal, young beef, lamb and pork. There are two glands - an elongated lobe in the throat and a larger, rounder gland near the heart. These glands are connected by a tube, which is often removed before sweetbreads are marketed. The heart sweetbread is considered the more delectable (and is therefore more expensive) of the two because of its delicate flavor and firmer, creamy-smooth texture. Sweetbreads from milk-fed veal or young calves are considered the best. Those from young lamb are quite good, but beef sweetbreads are tougher and pork sweetbreads (unless from a piglet) have a rather strong flavor. Veal, young calf and beef sweetbreads are available year-round in specialty meat markets, whereas those from lamb and pork must usually be special-ordered. Choose sweetbreads that are white (they become redder as the animal ages), plump and firm. They're very perishable and should be prepared within 24 hours of purchase. |
NUTRIENT NOTES:
Serving Size Analyzed: 100 grams
 < (143)
GRAPH 1 (ABOVE). Total Calories (143) as part of a 2200 calorie daily dietary intake. |
| Protein (10.8 grams per 100 grams
) | | Fat (10.3 grams per 100 grams
) | | Carbohydrate (1.05 grams per 100 grams
) |
CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.
| Polyunsatured (0.45 grams per 100 grams
) | | Monounsatured (2.4 grams per 100 grams
) | | Saturated (2.9 grams per 100 grams
) |
CHART 2 (ABOVE).Fat Breakdown By Percentage.
GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 100 grams
. |
BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
TYPE A:
Secretor:
 AVOID: Secretory insufficiency. Induces dysbiosis. Increases polyamine or indican levels. Inhibits proper gastric function or blocks assimilation.
Non Secretor:
AVOID: Secretory insufficiency. Induces dysbiosis. Increases polyamine or indican levels. Inhibits proper gastric function or blocks assimilation.
TYPE B:
Secretor:
AVOID: Increases polyamine or indican levels.
Non Secretor:
 NEUTRAL
TYPE AB:
Secretor:
AVOID: Increases polyamine or indican levels.
Non Secretor:
AVOID: Increases polyamine or indican levels.
TYPE O:
Secretor:
 BENEFICIAL: Provides high quality protein. Increases lean muscle mass.
Non Secretor:
BENEFICIAL: Provides high quality protein. Increases lean muscle mass.
LECTIN CHARACTERIZATION:
RECIPES FEATURING THIS FOOD:
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SPECIAL NOTE:
- This food is a significant source of dietary cholesterol (3010 mgs per 100 grams
.)
- This food is a significant source of vitamin B12 (9.5 mcgs per 100 grams
.)
| GENETIC MODIFICATION | No data on this food.
| | PESTICIDES | No data on this food.
| | CONTAMINATION | No data on this food.
| | IRRADIATION | No data on this food.
| | ANTIOXIDANTS | No data on this food.
| | ALLERGENS | No data on this food.
| | GLYCEMIC INDEX | No data on this food.
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Program and data copyright 1997-2011 Peter D'Adamo. |
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