Lamb Kidney

About this record

Lamb Kidney is listed here under Meat & Poultry, with the preparation “Stewed”, from the source record “Lamb, variety meats and by-products, kidneys, cooked, braised”. 29 of 34 nutrients have a value per 100 g (missing here: Iodine, Vitamin D, Vitamin K (phylloquinone), Biotin (B7), Choline; missing is never shown as zero). Values are copied unchanged from the source.

Where it ranks

• Iron: 5th of 767 foods with a value (12.4 mg per 100 g)
• Selenium: 6th of 640 foods with a value (219 µg per 100 g)
• Riboflavin (B2): 9th of 744 foods with a value (2.07 mg per 100 g)
• Vitamin B12: 4th of 322 foods with a value (78.9 µg per 100 g)
• Pantothenic acid (B5): 25th of 670 foods with a value (2.04 mg per 100 g)

Positions are among non-dried foods in our data that have a value for that nutrient.

Other preparation in the data: Fried

Source record: Lamb, New Zealand, imported, kidney, cooked, soaked and fried. A separate record with its own values, not merged with the one above.

Other preparation in the data: Raw

Source record: Lamb, New Zealand, imported, kidney, raw. A separate record with its own values, not merged with the one above.

Sources and limitations

• Source: USDA FoodData Central, SR Legacy: “Lamb, variety meats and by-products, kidneys, cooked, braised” (release 2018-04 (CSV)); Canadian Nutrient File (Health Canada): “Lamb, kidney, braised” (release 2026 (14th edition, May 2026)).
• Amounts are per 100 g of the food as described by the record, in the units shown. The category and display name are assigned automatically and are being reviewed (About our data).
• Values are typical for the record and vary with variety, season and processing.
• Not medical advice; no recommended intakes are shown.

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