Sweetbreads are a type of offal, or variety meat, that come from the thymus gland and pancreas of young animals such as calves or lambs. They are not sweet or bread, but rather have a rich, slightly gamey flavor and a tender, creamy texture. Sweetbreads are often served as an appetizer or a main course and can be prepared in many ways, such as sautéed, poached, grilled, fried, roasted, or braised. They are also used in pâtés, terrines, sausages, cold appetizers, stews, and salads. Sweetbreads are highly prized by chefs for their mild flavor and versatility. They are rich in vitamin C, potassium, iron, and magnesium, but also rich in purines, so people susceptible to gout are advised not to consume them frequently or in great quantity. Before cooking, sweetbreads should be soaked in water for at least half a day to remove any impurities and clotted blood. Sweetbreads are particularly popular in France and Germany, and are also favored in the cuisines of the Middle East, Greece, and Argentina.