Know what’s on your plate
Veal kidneys
Calories & nutrition facts
variety meats and by-products, raw
Nutrition facts
Per 100 g% DV- Calories 99 kcal —
- Protein 16 g 32%
- Carbohydrate 0.9 g 0%
- Fat 3.1 g 4%
- Saturated fat 1 g 5%
- Fibre 0 g 0%
- Sodium 178 mg 8%
- Cholesterol 364 mg 121%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 92 µg 10%
- Vitamin C 5 mg 6%
- Thiamin (B1) 0.32 mg 27%
- Riboflavin (B2) 1.9 mg 146%
- Niacin (B3) 7 mg 44%
- Pantothenic acid (B5) 3.3 mg 66%
- Vitamin B6 0.37 mg 22%
- Folate (B9) 21 µg 5%
- Vitamin B12 28.2 µg 1175%
Minerals
- Calcium 11 mg 1%
- Iron 3.4 mg 19%
- Magnesium 16 mg 4%
- Phosphorus 241 mg 19%
- Potassium 272 mg 6%
- Zinc 2 mg 18%
- Copper 0.49 mg 55%
- Manganese 0.08 mg 3%
- Selenium 80 µg 145%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 99 | 16 g | 0.9 g | 3.1 g |
| 1 × oz | 28.4 g | 28 | 4.5 g | 0.2 g | 0.9 g |
| 2 × oz | 56.7 g | 56 | 8.9 g | 0.5 g | 1.8 g |
| ½ × oz | 14.2 g | 14 | 2.2 g | 0.1 g | 0.4 g |
| 3 × oz | 85.1 g | 84 | 13 g | 0.7 g | 2.7 g |
| 4 × oz | 113.4 g | 112 | 18 g | 1 g | 3.5 g |
Similar foods
- Lamb kidneysvariety meats and by-products, raw97 kcal / 100 g
- Calf kidneyraw81 kcal / 100 g
- Veal livervariety meats and by-products, raw140 kcal / 100 g
- Veal heartvariety meats and by-products, raw110 kcal / 100 g
- Beef kidneysraw99 kcal / 100 g
- Pork kidneysfresh, variety meats and by-products, raw100 kcal / 100 g
- Bovine kidneyraw118 kcal / 100 g
- Moose kidneygame meat, indigenous, raw86 kcal / 100 g
- Lamb livervariety meats and by-products, raw139 kcal / 100 g
- Calf liverraw108 kcal / 100 g
Questions about Veal kidneys
How do you prepare veal kidneys before cooking?
Trim away the tough white core and any membrane, then halve or slice the kidneys. Rinse briefly and pat them very dry; soaking in milk for 30 minutes can mellow their strong, mineral flavour, but is optional.
How do you cook veal kidneys so they stay tender?
Sear dry slices in a very hot pan with a little butter or oil for about 2 minutes per side, then serve promptly. Long cooking makes them firm and chewy; if you prefer them thoroughly cooked, braise gently in sauce instead.
How can you tell when veal kidneys are fresh?
Choose kidneys that are moist but not slimy, with a clean, mild smell and an even reddish-brown colour. Avoid any with a sharp ammonia-like odour, which is a sign they are no longer fresh.
How long do veal kidneys keep?
Keep them covered in the fridge and cook within a day of buying. For longer storage, freeze them promptly in an airtight wrap; thaw in the fridge and use soon after thawing.
What goes well with veal kidneys?
Their savoury flavour works especially well with mustard, mushrooms, bacon, parsley and a splash of wine or cider. Serve them on toast, with mashed potato, or in a creamy mustard sauce.
What is the difference between veal kidneys and lamb kidneys?
Veal kidneys tend to have a milder flavour, while lamb kidneys are more pronounced. Lamb kidneys contain 52.4 µg of vitamin B12 per 100 g, compared with 28.2 µg in veal kidneys.
Are veal kidneys nutritious?
They provide 16 g of protein per 100 g and are high in vitamin B12 and riboflavin. They are also a source of iron and copper.
Can you eat veal kidneys rare?
Kidneys are often served pink in the centre, but cook them thoroughly if you are unsure of their handling or freshness. Keep them chilled before cooking, avoid cross-contamination, and do not rely on smell alone to judge safety.
Source: USDA FoodData Central 174356 · per 100 g · carbohydrate per EU label, fibre excluded
