1 serving (100 grams) contains 103 calories, 16.9 grams of protein, 3.6 grams of fat, and 0.0 grams of carbohydrates.
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Nutrition Information
Calories |
245.2 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 802.4 mg | 267% | |
| Sodium | 238.1 mg | 10% | |
| Total Carbohydrates | 0 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 40.2 g | 80% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 19.0 mg | 1% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 714.3 mg | 15% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Veal kidney
Veal kidney, derived from young cattle, is a highly nutritious organ meat celebrated in several cuisines, particularly French and British. Known for its tender texture and rich, earthy flavor, it is often featured in classic recipes such as steak and kidney pie or sautéed in savory sauces. Nutritionally, veal kidney is a powerhouse, offering high-quality protein, iron, zinc, and B vitamins, including B12, which supports energy metabolism and red blood cell production. It is also a significant source of selenium, an antioxidant mineral. However, veal kidney is relatively high in cholesterol and purines, which may not be suitable for individuals managing heart disease or gout. When prepared in moderation, veal kidney is a flavorful way to incorporate organ meats into a balanced diet, and it adds a nutrient-dense option to a wide range of traditional and gourmet dishes.
